Lots A Veggies Stew Recipes

HEARTY VEGETABLE STEW RECIPE BY TASTY

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!

LOTS-A-VEGGIES STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

STEW WITH ROOT VEGETABLES

Steps:

• Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
• Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.

LOTS-A-VEGGIES STEW

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the remaining ingredients and mix well. Cover and cook on low for 5 hours or until vegetables are tender.

LOTS-A-VEGGIES STEW

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the remaining ingredients and mix well. Cover and cook on low for 5 hours or until vegetables are tender.

LOTS-A-VEGGIES STEW

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
• Transfer 2 a 5 qt.
• slow cooker.
• Add the remaining ingredients and mix well.
• Cover and cook on low for 5 hours or until vegetables are tender.

HEARTY VEGETABLE STEW

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until carrots soften, about 5 minutes.
• Add tomato paste and cook, stirring, 30 seconds. Add tomatoes (reserving juice) and cook, breaking them up with a wooden spoon, until lightly browned, about 4 minutes. Add tomato juice, kale, beans, thyme, and 2 cups water; bring to a boil. Reduce to a rapid simmer and cook until slightly reduced, 15 minutes. Divide soup among four bowls and serve. (To store, let cool completely, then refrigerate, in airtight containers, up to 1 week.)