Spring Veggie Stew Recipe By Tasty

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HEARTY VEGETABLE STEW RECIPE BY TASTY



Hearty Vegetable Stew Recipe by Tasty image

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

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

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

LAMB STEW WITH SPRING VEGETABLES



Lamb Stew with Spring Vegetables image

When Jeffrey and I lived in Washington, D.C., I entertained at home a lot. Julia Child's wonderful lamb stew with spring vegetables was in my repertoire because I could make it in advance. This is my simplified version of that wonderful recipe.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 1 1/2-inch-diced (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Côtes du Rhône, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 1 1/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see Cook's Note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
  • Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
  • Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.

SPRING VEGGIE STEW RECIPE BY TASTY



Spring Veggie Stew Recipe by Tasty image

Here's what you need: Italian sausage, zucchini, yellow squash, baby carrots, cremini mushroom, medium red onion, green bell pepper, red bell pepper, tomato paste, garlic, marjoram, fresh thyme, Summer Savory seasoning, turmeric, onion powder, smoked paprika, medium bay leaves, red pepper flake, salt and pepper

Provided by Pamela Edwards

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

1 lb Italian sausage
1 zucchini, sliced
1 yellow squash, sliced
12 baby carrots
8 oz cremini mushroom, quartered
1 medium red onion, sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
1 can tomato paste, plus (3) 6 ounce (170 ml) water
4 cloves garlic, minced
½ teaspoon marjoram
½ teaspoon fresh thyme
½ teaspoon Summer Savory seasoning
1 teaspoon turmeric
1 teaspoon onion powder
1 tablespoon smoked paprika
2 medium bay leaves
red pepper flake, to taste, 1 big pinch
salt and pepper, to taste

Steps:

  • Brown Italian sausage in a 10" or larger inch pan and add minced garlic once sausage is cooked through. Saute until garlic is fragrant, then set aside.
  • Saute baby carrots in 2 tbsp vegetable oil until half done, stirring occasionally. Add bell peppers and red onion. Stir.
  • Create a well in the center of the pan and add spices. Brown well, then add tomato paste and 3 cans of water. Stir well, then add bay leaves.
  • Add remaining vegetables and simmer for 20 minutes, stirring occasionally.
  • Serve plain or with quinoa, rice, or pasta.

Nutrition Facts : Calories 321 calories, Carbohydrate 23 grams, Fat 19 grams, Fiber 6 grams, Protein 15 grams, Sugar 11 grams

LAMB STEW WITH SPRING VEGETABLES



Lamb Stew with Spring Vegetables image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
  • Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
  • Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

SPRING VEGETABLE STEW



Spring Vegetable Stew image

This is inspired by a lush Sicilian springtime stew called fritteda that also includes peas and fava beans (and much more olive oil). This one is simpler, but equally sweet and heady because of all the fennel and the spring onions. I like to serve it with bow tie pasta and a little Parmesan as a main dish, or with grains as part of a meal in a bowl. It also makes a delicious side dish with just about anything. The stewed vegetables will keep for about 3 days in the refrigerator, but the dish is best freshly made.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 40m

Yield Serves 4

Number Of Ingredients 10

Juice of 1 lemon
6 baby artichokes
2 tablespoons olive oil
1/2 pound spring onions, white and light green parts only, chopped (about 1 1/2 cups)
1/2 cup chopped celery, preferably from the heart of the bunch
1 bulb green garlic, papery shells removed, chopped
1 large fennel bulb (1 to 1 1/4 pounds), trimmed, quartered, cored, and chopped (3 to 3 1/2 cups chopped)
Salt and freshly ground black pepper to taste
1/2 cup water
2 tablespoons chopped fennel fronds or chopped fresh mint (or a combination)

Steps:

  • Fill a bowl with water and add lemon juice. Trim artichokes, quarter them and place in the water as you go along.
  • Heat oil over medium heat in a large, heavy, lidded skillet or Dutch oven and add onions and celery. Cook, stirring, until tender, about 5 minutes. Add garlic, stir for about a minute until you can smell the fragrance of the garlic, and add fennel and a generous pinch of salt. Cook, stirring often, for 5 to 8 minutes more, until the fennel has softened.
  • Drain artichoke hearts and add to the pan. Cook, stirring often, for 5 minutes. Add water and salt to taste and bring to a simmer. Cover, reduce heat to low, and simmer for 10 to 15 minutes, or until all of the vegetables are very tender and fragrant. Stir in chopped fennel fronds and/or mint and simmer for a few more minutes. Taste and adjust salt and pepper. Serve hot or warm, on its own as a side, tossed with pasta or as a topping for grains.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 18 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1093 milligrams, Sugar 9 grams

BEEF STEW WITH SPRING VEGETABLES - WW



Beef Stew With Spring Vegetables - Ww image

Make and share this Beef Stew With Spring Vegetables - Ww recipe from Food.com.

Provided by lazyme

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon olive oil
2 cups white pearl onions
2 cups baby carrots
2 medium leeks, well-washed and thinly sliced
15 ounces boneless beef loin, cut into 2-inch cubes
1 cup low sodium beef broth
1 cup low sodium chicken broth
20 ounces tiny new potatoes
2 cups green beans, cut
2 tablespoons flat leaf parsley, minced
2 tablespoons fresh dill, minced
1 teaspoon lemon zest, grated
1 tablespoon fresh lemon juice (to taste)
1/4 teaspoon fresh ground black pepper

Steps:

  • In large nonstick saucepan, heat oil; add onions, carrots and leeks.
  • Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.
  • Remove vegetable mixture from saucepan; set aside.
  • In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through.
  • Add beef and chicken broths; bring liquid to a boil.
  • Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender.
  • Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender.
  • Stir in parsley, dill, zest, juice and pepper.
  • Divide evenly among 4 bowls and serve.
  • SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 4 Vegetables, 3 Proteins, 1 Bread, 10 Optional Calories.
  • PER SERVING: 395 Calories, 8 g Total Fat, 3 g Saturated Fat, 63 mg Cholesterol, 163 mg Sodium, 51 g Total Carbohydrate, 6 g Dietary Fiber, 31 g Protein, 119 mg Calcium; 7 points.

Nutrition Facts : Calories 460.4, Fat 18.6, SaturatedFat 7.1, Cholesterol 86.1, Sodium 165.1, Carbohydrate 46.4, Fiber 7.9, Sugar 11.8, Protein 28.8

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From simplyrecipes.com


VIGNOLE - SPRING VEGETABLE STEW | ITALIAN FOOD FOREVER
2022-05-25 Instructions. In a large saucepan, heat the oil and once hot add the onions and pancetta or prosciutto. Cook over medium heat until the onion is soft and then add the garlic. Cook until just fragrant, about another minute or two. Add 1 1/2 cups of the broth and the artichokes and continue to cook for 10 minutes.
From italianfoodforever.com


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