HEARTY VEGETABLE STEW
A Hearty Vegetable Stew chock full of healthy starches, veggies, mushrooms, and a rich savory broth. Paired with a thick slice of homemade bread - perfect.
Provided by Brand New Vegan
Categories Soup/Stew
Number Of Ingredients 23
Steps:
- Mince the carrot, celery stalk, and small onion for the roux very fine.
- Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
- Add the large chopped onion and continue cooking until softened.
- It's ok if the liquid gets a little low - the brown bits add to the flavor.
- Add the mushrooms and cook on medium high until they lose their liquid.
- Season with the rosemary and italian seasoning.
- Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
- After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
- Add all your chopped veggies and turn the heat up to boil.
- Add the rest of the seasonings - but not the cornstarch.
- Once it's boiling, turn down the heat to low and add the peas.
- Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
- Simmer to desired consistency.
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.
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
VEGETABLE STEW
Warm up with a bowl of this thick, hearty Vegetable Stew ... it's so delicious and easy to make!
Provided by Ginnie
Categories Soup
Time 55m
Number Of Ingredients 20
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
- Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
- Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
- Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
- Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
- Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
- Add peas and parsley; heat through. Season generously to taste with salt and pepper.
- Serve stew hot. Enjoy!
Nutrition Facts : Calories 241 kcal, ServingSize 1 serving
VEGAN STEW
Steps:
- Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
- Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
- Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
- Add the all purpose flour and stir it in.
- Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
- Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
- Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
- Serve as is or with basmati rice.
Nutrition Facts : ServingSize 1 Serve, Calories 378 kcal, Sugar 15.1 g, Sodium 741 mg, Fat 8.7 g, SaturatedFat 1.3 g, Carbohydrate 58.4 g, Fiber 9.1 g, Protein 11.6 g
VEGAN STEW
This rich, thick and savory vegan stew, with big hearty vegetable chunks and the most flavorful gravy, is easy to make and absolutely delicious.
Provided by Ann Otis
Categories Main Dish
Number Of Ingredients 22
Steps:
- In a large heavy pot or dutch oven, heat 6 tablespoons of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Add the onions, carrots and celery to the pot, along with the garlic, thyme, rosemary and bay leaves. Cook, stirring occasionally, until the leeks start to brown.
- Add the mushrooms and turnips or rutabaga. Pour in the wine and Worcestershire sauce and reduce the heat to low. Stir in the potatoes and cover the pot.
- Make the roux: In a measuring cup, heat the broth in the microwave until it's hot. Heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux starts to darken, about 4-5 minutes. Gradually add the hot broth while whisking. Add the vinegar, molasses paprika and a dash of tabasco and whisk until smooth. Stir the roux into the stew.
- Simmer the stew, uncovered, until all the vegetables are tender, about 1 hour. If you feel the liquid is evaporating too quickly, you can cover it for a while. Season to taste with salt and pepper. Serve with mashed potatoes or crusty bread and sprinkle with parsley.
Nutrition Facts : Calories 367 kcal, Carbohydrate 40 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, Sodium 349 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
HEARTY LENTIL STEW
This Hearty Lentil Stew is a richly flavored vegan stew that's loaded with chunks of fresh vegetables and lentils. As far as lentil recipes go, they don't come much easier to make than this one. This vegan lentil stew recipe is one of my favorite meatless meals to make!
Provided by Deborah
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
- Heat the oil in a large pot or Dutch oven over medium heat.
- Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
- Toss in the garlic and for another minute or two.
- Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
- Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.
Nutrition Facts : Calories 359 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 11 grams fat, Fiber 11 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 260 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
EASY BEEF AND VEGETABLE STEW
Steps:
- Place meat in a medium bowl, season with thyme or dry herbs, salt and pepper. Toss with 1/4 cup flour.
- Place the oil in a large stock pot or dutch oven. Heat to medium high.
- Working in two batches, cook the meat until it is browned on all sides, when the batch is browned, remove and set aside on plate. If there is flour leftover, sprinkle it over the last batch of meat browning in the pan. Remove any remaining meat from pan, set aside.
- Keeping heat on medium high, add more oil if needed. Place the onions into the pan on stove, cooking and stirring occasionally, until the onions are softened, about 5 minutes.
- Reduce the heat to medium. Add the garlic and cook for about one minute.
- Return the meat to the pan with the onions and garlic. Add Worcestershire sauce. Cook for about 1 minute.
- Add the tomato or V-8 juice, water, beef flavoring, celery, carrots and potatoes.
- Cover and simmer on low heat for 1 1/2 hours, stirring occasionally. Taste and add more seasoning if needed.
INSTANT POT VEGETABLE STEW
The ultimate comfort food, this Instant Pot vegetable stew is made with loads of veg and delicious broth with herbs and spices. It's thick, hearty and is vegan and gluten-free friendly.
Provided by Instant Pot Eats
Categories Main
Time 50m
Number Of Ingredients 26
Steps:
- Pre-dice the vegetables and set them aside.
- Turn the Instant Pot on and select the Sauté setting. Once heated, add the olive oil, onions and half a teaspoon of salt. Cook for 2-3 minutes, then add the garlic, dried porcini mushrooms and stir.
- Add the rest of the vegetables and stir. Now add all final ingredients listed in the cooking stage and stir through. Press Cancel to stop the Sauté.
- Secure and lock the lid and point the top valve to Sealing (on older models). Press Manual/Pressure Cook and adjust the time to 5 minutes using - and + buttons. It should say HIGH pressure underneath. After a few moments, ON sign will come on indicating that the Instant Pot is building up the pressure. On older models, you might also hear 3 beep sounds. and adjust the time to 5 minutes. The pressure will take about 10-12 minutes to build up and THEN the cooking timer of 5 minutes will appear on the screen. Please note, some cooking does begin while the pot is building up the pressure.
- Once the timer ends, leave the pot undisturbed for 8-10 minutes for the built-up pressure to release naturally. You will see a new timer on the screen showing you how long it's been sitting idle. Then, use the quick release method by pointing the top steam handle to Venting or pressing on the steam knob (on newer models) to let off the rest of the pressure and steam.
- Mix the tapioca flour with water in a small bowl. Open the Instant Pot lid and stir in the tapioca slurry mixture into the stew. Stir through, you should see the sauce thicken slightly. Now, taste the stew and add more salt or pepper if you like. You can also add a little drizzle of lemon juice.
- Serve the stew topped with fresh parsley and lemon zest, also known as gremolata.
- Preheat a large stew pot over medium heat. Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times. Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft. Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Finish the stew same as above.
Nutrition Facts : ServingSize 2 cups, Calories 286 calories, Sugar 12.1 g, Sodium 1486.9 mg, Fat 6.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 52.2 g, Fiber 9.4 g, Protein 7.6 g, Cholesterol 0.2 mg
WINTER VEGETABLE STEW
Winter vegetable stew is the perfect combination of healthy vegetables and lentils in a delicious tomato sauce. It's easy to make and in just one pot too!
Provided by Neil
Categories Dinner
Number Of Ingredients 14
Steps:
- Gently heat the olive oil in a large saucepan pan or casserole pot.
- Add the diced onion and sauté for about 3 - 4 mins until softened.
- Then stir in the garlic, spices, carrots, leeks, peppers and cook for a further 3 - 4 minutes.
- Finally add the tinned tomatoes, vegetable stock and lentils. Bring to the boil then turn down to simmer for 40 - 45 minutes, stirring occasionally until the lentil are soft.
- Serve with basmati rice or mashed potatoes. And top with a little grated cheddar cheese.
Nutrition Facts : Calories 299 kcal, Carbohydrate 51 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, Sodium 310 mg, Fiber 20 g, Sugar 8 g, ServingSize 1 serving
RED CURRY VEGGIE STEW
This meal proves vegan meals can come together in a flash and are anything but boring.
Provided by Karen Rankin
Time 30m
Number Of Ingredients 10
Steps:
- Stir together rice and 1½ cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Cover and simmer until all liquid is absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, heat oil in a large pot over medium. Add red curry paste and cook, stirring constantly, until fragrant, about 30 seconds. Add cauliflower, carrots, and potatoes; stir to coat with curry paste. Add coconut milk, stirring and scraping bottom of pot to release any browned bits. Reduce heat to medium-low; cover and cook until potatoes and carrots are almost tender, 10 to 15 minutes.
- Remove lid and continue to cook, stirring occasionally, until sauce thickens slightly and vegetables are crisp-tender, about 5 minutes. Stir in lime juice.
- Serve stew topped with rice, cashews, and lime zest. Serve with lime wedges.
Nutrition Facts : Calories 433 kcal, Carbohydrate 69 g, Fiber 10 g, Protein 9 g, SaturatedFat 5 g, Sodium 1512 mg, Sugar 9 g, Fat 15 g, UnsaturatedFat 0 g
EASY BEEF STEW RECIPE
Beef stew is a staple during the cold winter months. This easy beef stew recipe is your go-to for a quick option on nights when you're pressed for time. Looking for something you can prep ahead of time for a meal later in the day? Check out our beef stew recipe for the slow cooker!
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 8
Number Of Ingredients 6
Steps:
- Coat beef with flour. Heat 1 tablespoon of the oil in large nonstick skillet or Dutch oven on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with left over beef, adding remaining 1 tablespoon oil. Return all beef to skillet.
- Stir in Beef Stew Seasoning Mix and water. Add vegetables; bring to boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 278 Calories
VEGETABLE STEW RECIPE
This Vegetable Stew Recipe makes the perfect bowl of comfort food. Hearty lentils and tender veggies are all cooked in a rich, flavorful sauce. Serve this amazing stew with some crusty bread for a delicious and cozy dinner!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main
Time 1h20m
Number Of Ingredients 15
Steps:
- Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add the carrots and sauté until lightly golden. Add chopped onion and minced garlic. Sauté until onion is translucent, about 3-4 minutes.
- Add sliced mushrooms and cook until tender, about 5 minutes.
- Add dry lentils, chopped potatoes, tomato sauce, vegetable broth, smoked paprika, dry oregano, bay leaves, fresh thyme, salt, and pepper. Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.
Nutrition Facts : Calories 196 kcal, Carbohydrate 32 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, Sodium 630 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
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