Photo of Slow-Cooker Root Vegetable Stew by WW

Slow-Cooker Root Vegetable Stew

SmartPoints® value per serving
Total Time
8 hr 20 min
20 min
8 hr
Take a trip to the south of France without the headaches of air travel by whipping up a batch of this enlightened take on a traditional Provençal cassoulet.


Cooking spray

1 spray(s)


4 oz, chopped

Uncooked onion(s)

1 large, chopped

Minced garlic

2 tsp

Canned diced tomatoes

28 oz, reduced sodium

Fat free reduced sodium vegetable broth

1 cup(s)

Canned white beans

1 cup(s), drained and rinsed

Uncooked carrot(s)

2 medium, peeled and cut into 1/2-inch thick slices

Uncooked parsnip(s)

2 medium, peeled and cut into 1/2-inch thick slices

Uncooked rutabaga(s)

½ pound(s), (approx 1 small rutabaga), peeled and diced

Uncooked celeriac

½ pound(s), (approx 1 small celeriac), peeled and diced


2 Tbsp, fresh leaves, minced

Fresh thyme

1 Tbsp, leaves

Red pepper flakes

¼ tsp

Bay leaf

1 leaf/leaves


  1. 1. Spray a large skillet with cooking spray and set over medium heat for a couple of minutes. Add the pancetta; cook about 5 minutes, until browned, stirring often. Add the onion and cook for 3 minutes, stirring often, until softened. Stir in the garlic until aromatic, about 20 seconds.
  2. 2. Scrape the contents of the skillet into a 5- to 6-quart slow cooker. Stir in the tomatoes, broth, beans, carrots, parsnips, rutabaga, celeriac, rosemary, thyme, red pepper flakes and bay leaf. Cover and cook on low for 8 hours, or until the vegetables are tender. Discard the bay leaf before serving. The stew can stay on the keep-warm setting for up to 3 hours. Serving size: 1 2/3 cups.