Start by peeling and chopping the carrots into small, even pieces. Then dice the potatoes into uniform chunks and dice the onion and celery. This prep ensures everything cooks evenly and looks beautiful in the final dish.
Layer the root vegetables—carrots and potatoes—at the bottom of your crockpot, followed by the diced onion and chopped celery on top. This layering helps prevent delicate ingredients from overcooking while the hearty vegetables soften slowly.
Pour in the vegetable broth, making sure it covers the vegetables by about an inch. The broth should smell savory and inviting as it begins to mingle with the vegetables.
Sprinkle the dried thyme, add the bay leaves, and a pinch of smoked paprika if using. These herbs and spices will infuse the stew with fragrant, cozy flavors as it cooks.
Cover the crockpot and set it to low. Let the stew cook gently for 6 to 8 hours, or until the vegetables are tender and the flavors have melded beautifully. You’ll start to smell warm, earthy aromas filling your kitchen.
About halfway through, check the stew to ensure the vegetables are soft and the broth has thickened slightly. If you'd like a brighter flavor, stir in the canned diced tomatoes at this point.
Once the vegetables are easily pierced with a fork and the stew smells rich and fragrant, turn off the crockpot. Taste and season with salt and pepper as needed to balance the flavors.
Remove the bay leaves and thyme stems, then ladle the stew into bowls. The mixture should be thick, hearty, with soft, colorful vegetables swimming in fragrant broth. Serve hot, perhaps with crusty bread or fresh herbs on top.
