HEARTY VEGETABLE STEW RECIPE BY TASTY
Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
- Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
- Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
- Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
- Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
- Remove the bay leaves.
- Enjoy!
Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams
HEARTY VEGETABLE STEW
This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!
Provided by Whisper
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large, heavy saucepan over medium heat.
- Add onions, garlic, carrots, celery, and mushrooms.
- Cook 10 minutes, stirring frequently.
- Add small amounts of water, if necessary, to prevent sticking.
- Add remaining ingredients, except flour, 1/4 cup water, and wine.
- Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
- Stir occasionally while cooking.
- In a small bowl, gradually stir flour into 1/4 cup water until smooth.
- Add to stew, along with wine.
- Cook, stirring, 5 more minutes.
- Remove and discard bay leaf before serving.
ENGLISH BEEF STEW
I don't know where I found this version of stew. I've tried many others and always go home to the tried and true. I alter veges according to what I have on hand. I think its the thyme that makes it so goooood!
Provided by Gloria 15x
Categories Stew
Time 32m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef over medium heat. Sprinkle with sugar; cook until well browned. (The sugar adds to the browning process.).
- Sprinkle with the flour and brown well.
- Add broth; bring to a boil, stirring constantly.
- Add thyme, salt, pepper, green peppers and garlic. Cover and simmer 1 1/2 hours.
- Add onions, celery, carrots and simmer 15 minutes more.
- Then add the peas, green beans and potatoes. Simmer until meat and vegetables are tender.
Nutrition Facts : Calories 565.5, Fat 30.4, SaturatedFat 12.1, Cholesterol 104.8, Sodium 890.1, Carbohydrate 37.7, Fiber 5.9, Sugar 5, Protein 34.6
ROAST BEEF AND GRAVY
Prepared in a slow cooker, this is a simple way to make roast beef and gravy. Serve with mashed potatoes and fruit salad for a complete meal.
Provided by weezard1
Categories Main Dish Recipes Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
- Cover and cook on Low until meat is tender, 8 to 9 hours.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 8.9 g, Cholesterol 77.5 mg, Fat 22.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1071.1 mg, Sugar 1.3 g
BETTER VEGETABLE STEW
A savory stew that utilizes roasted vegetables and the deep, pungent flavors of... I don't know, somewhere I've not had the privilege of traveling. Easy to prepare and charming with dill rice, pita bread, and yoghurt sauce.
Provided by asarule
Categories Soups, Stews and Chili Recipes Stews
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cover two baking sheets with aluminum foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking sheet. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil.
- Place both pans in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The bell peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers. Reduce the oven's heat to 350 degrees F ( 175 degrees C).
- Transfer the tomatoes and peppers into a medium size mixing bowl with the canned tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes.
- Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper.
- Cover the stew, and bake it for 30 minutes.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 41.3 g, Fat 3.3 g, Fiber 8.4 g, Protein 7 g, SaturatedFat 0.4 g, Sodium 444.3 mg, Sugar 10.3 g
GREEK STYLE BEEF STEW
Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!
Provided by Peter I.
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
- Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
- Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
- Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
- Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g
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