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Vegetables

Vegetable stews need timing too.

Vegetables are not all equal. Roots can handle long cooking, while greens, herbs and delicate vegetables should usually go in later.

Timing guide

Planning numbers.

Use these as a starting point, then check temperature, texture and doneness before serving.

Best method Slow cooker or covered casserole
Slow cooker low 5-8 hours for root-heavy stews
Slow cooker high 3-4 hours
Oven braise 150-170C for 1.5-3 hours
Beans Boil dried red kidney beans before slow cooking
Method

Cook it in order.

  1. Cut dense roots into even pieces and put them near the bottom.
  2. Use less liquid than you would for a hob stew because evaporation is low.
  3. Add canned beans near the end if they only need heating through.
  4. Boil dried red kidney beans separately before they go into a slow cooker.
  5. Add greens, herbs, cream or delicate vegetables near the end.
Avoid

Common mistakes.

Adding delicate vegetables at the start.

Using too much liquid.

Putting soaked but unboiled dried kidney beans straight into the slow cooker.