- – In a 6-quart slow cooker, add potatoes, carrots, onion, garlic, rosemary, and salt. Pour broth and 475ml of water over top. Cook on high until vegetables are tender, about 5-6 hours.
- – Thirty minutes prior serving, remove 240ml of the stewing liquid and whisk it with the flour, removing any clumps. Pour flour mixture back into the slow cooker, add Kielbasa slices, and stir to thoroughly combine. Continue to cook until stew warms and thickens, about 30 minutes. If desired, serve with fresh chopped parsley or vegan cheese shreds.