Harvest Stew Recipes

HARVEST PORK STEW

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
• Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

HARVEST BEEF STEW

Steps:

• Heat bacon grease in a large pot over medium heat.
• Combine flour with salt and pepper. Coat beef cubes.
• Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
• Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
• Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.

HARVEST BEEF STEW

Steps:

• Heat oven to 325°F. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
• Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
• Stir in zucchini. Cover; let stand 10 minutes before serving.

THREE SISTERS HARVEST STEW

Steps:

• In a large stew pot, heat the olive oil.
• Add the onion and stir to coat with oil.
• Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
• Simmer until squash is tender, then add chopped parsley and stir.
• Serve hot.
• I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

HARVEST STEW

Steps:

• Heat 1/4 cup dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. or until lightly browned, stirring occasionally. Remove from skillet; cover to keep warm.
• Cook onions in remaining dressing in same skillet 3 min. or until crisp-tender, stirring occasionally. Add potatoes and broth; stir. Bring to boil; cover. Simmer on medium-low heat 8 to 10 min. or until potatoes are tender.
• Add beans, ham, apples and chicken; simmer, covered, 5 min. or until chicken is done. Stir in thyme just before serving.

HARVEST BUTTERNUT & PORK STEW

Steps:

• In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.

BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE

Steps:

• Combine all ingredients in a 4 qt crock pot, stir well.
• Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
• Gently stir halfway through cooking.
• Serve with fresh, crusty bread.
• Enjoy!

HARVEST PORK STEW

Steps:

• In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

MORE OR LESS MEXICAN HARVEST STEW

Steps:

• Put the sausage in a large nonreactive saucepan or small kettle over low heat and cook until a bit of fat is released. Raise the heat slightly and cook, stirring, until the sausage is browned and most of the fat is rendered. Remove and reserve the sausage; pour off all but a thin film of the fat.
• Add the onion and cook, stirring often, until it is golden brown. Stir in the beans and beer, lower the heat, and simmer for 20 minutes or until the beans are almost tender.
• Stir in the jalapenos and tomatillos, turn up the heat to medium, and cook, stirring often, until the liquid just peeks through the vegetables. Add the corn, sweet peppers, 1/2 cup of the cream, oregano, cumin, cloves, and reserved cooked sausage. Stir well, lower the heat to simmer, cover the panand let everything get acquainted for about 20 minutes.
• Uncover the pan, add the remaining cream, the coriander and the garlic. Simmer just long enough to take the raw edge off the garlic, then add salt and serve at once, topped with the shredded lettuce.