Brown Rice & Winter Veg Slow Cooked Stew

The Balanced Kitchen
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4


  • 1 large sweet potato peeled and diced
  • 2 carrots peeled if not organic, diced
  • 3 savoy cabbage leaves washed, stalks removed and shredded.
  • 2 courgettes washed, ends removed and diced
  • 1 onion skin removed and diced
  • 2 stalks celery ends removed and washed
  • 2 cups brown rice rinsed under running water in a sieve
  • 2 vegetable stock cubes
  • 2 tsp cinnamon
  • 2 tsp sweet smoked paprika
  • 3 sprigs fresh rosemary
  • salt & pepper
  • 1 tbsp rapeseed oil


  • Fill a kettle and boil the water.
  • Place the oil, onion, celery, carrots and sweet potato in a large pan with a lid.  Cook on the lowest heat for 10 mins.  Give the pan a shake while holding the lid on the pan to ensure the bottom layer does not burn.
  • Place the contents, plus all the remaining ingredients into a slow cooker.
  • Pour in the boiled water until all ingredients are covered.
  • Place the lid firmly on the slow cooker and cook on high for 2 hours then turn down the setting to low for a further 3-4 hours until all the ingredients are cooked.  Add more water throughout the cooking as required and stir the ingredients to ensure even cooking.
  • Serve immediately.  Store any leftovers in the fridge to reheat the next day.
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