Ingredients
3 cups cubed red potatoes (about 4 medium)2 cups chopped celery (about 4 ribs)2 medium leeks (white portion only), cut into 1/2-inch pieces1-3/4 cups coarsely chopped peeled parsnips (about 2 medium)1-1/2 cups chopped carrots (about 3 medium)1 can (28 ounces) Italian crushed tomatoes1 can (14-1/2 ounces) vegetable broth2 teaspoons sugar1/2 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon dried rosemary, crushed3 tablespoons cornstarch3 tablespoons cold water8 large sourdough rolls
Preparation
In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-9 hours or until vegetables are tender.
In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened.
Cut a thin slice off the top of each roll. Hollow out rolls, leaving 1/2-in.-thick shells (save removed bread for another use). Serve stew in bread bowls.
