Gather all your ingredients: peeled and chopped carrots, diced potatoes, chopped onion, minced garlic, chopped bell pepper, crushed tomatoes, vegetable broth, herbs, salt, and pepper.
Place the root vegetables—carrots and potatoes—at the bottom of the slow cooker. This helps them soften evenly and absorb flavors nicely.
Add the chopped onion, bell pepper, and minced garlic on top of the root vegetables, spreading them out gently.
Pour in the crushed tomatoes along with their juices, then add the vegetable broth. This creates a fragrant, savory base for the stew.
Toss in the bay leaf and sprig of thyme, then season with salt and pepper to taste. Stir gently to combine all ingredients.
Cover the slow cooker with the lid and set it to low heat. Let it cook for 6 to 8 hours until the vegetables are tender and the flavors meld together beautifully.
Halfway through, you can open the lid briefly to check on the stew and gently stir to help everything cook evenly.
Once the vegetables are soft and the stew smells deeply savory with smoky undertones, turn off the slow cooker and remove the bay leaf and thyme sprig.
Taste the stew and adjust the seasoning with more salt or pepper if needed. For a smoother texture, mash some of the softened potatoes and carrots directly in the pot.
Spoon the hot stew into bowls, and drizzle with a little olive oil or squeeze of lemon for brightness. Serve with crusty bread or over grains for a cozy meal.
