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
LAMB STEW WITH SPRING VEGETABLES
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
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
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
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
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
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
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
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
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
More about "spring veggie stew recipe by tasty"
SPRING VEGETABLE STEW RECIPE - MARCIA KIESEL | FOOD
From foodandwine.com
Servings 4Total Time 1 hr
- In a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes. Using a slotted spoon, transfer the asparagus to a bowl. Add the cranberry beans to the water and simmer over moderate heat until tender, about 40 minutes. Drain the beans and transfer to the bowl.
- Meanwhile, in a medium enameled, cast-iron casserole, heat 1/2 tablespoon of the olive oil. Add the scallions and cook over moderate heat until barely tender, about 1 minute. Transfer the scallions to the bowl with the asparagus. Add another 1/2 tablespoon of the olive oil to the casserole. Add the mushrooms, season with salt, cover and cook over moderate heat, stirring a few times, until lightly browned and tender, about 3 minutes. Transfer the mushrooms to the bowl.
- Heat the remaining 1 tablespoon of olive oil in the casserole. Add the turnips and carrots, season with salt and cook over moderate heat for 1 minute. Add 1 cup of the stock, cover and cook over low heat, stirring occasionally, for 15 minutes. Add another 1/2 cup of the stock, cover and cook until the turnips and carrots are tender, about 10 minutes longer. Add the zucchini and 1/2 cup of the stock and simmer until the zucchini is just tender, about 4 minutes. Add the remaining 1/4 cup of stock to the casserole along with the lemon zest, lemon juice and lettuce and cook, stirring, until the lettuce just wilts, about 20 seconds. Stir in the crème fraîche.
- Add the asparagus, beans, scallions and mushrooms to the stew. Simmer briefly, until heated through, about 30 seconds. Add the chervil and chives and serve the stew in bowls.
SPRING VEGETABLE STEW | TLN
From tln.ca
Estimated Reading Time 1 min
SPRING VEGETABLE STEW RECIPE
From pinterest.ca
SPRING VEGETABLE STEW - VEGETARIAN RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SPRING CHICKEN STEW | JAMIE OLIVER RECIPES
From jamieoliver.com
SPRING VEGETABLE STEW – SMITTEN KITCHEN
From smittenkitchen.com
VEGETABLE STEW RECIPES | TASTE OF HOME
From tasteofhome.com
SPRING STEW - 8 RECIPES | TASTYCRAZE.COM
From tastycraze.com
LAMB STEW WITH SPRING VEGGIES - VEGGIES BY CANDLELIGHT
From veggiesbycandlelight.com
WHITE BEAN AND SPRING VEGETABLE STEW RECIPE | BON APPéTIT
From bonappetit.com
VEGETARIAN STEW RECIPES | ALLRECIPES
From allrecipes.com
ANNE BURRELL'S SPRING VEGETABLE STEW WITH PARMIGIANO RECIPE
From today.com
SPRING VEGETABLE STEW RECIPE | EATINGWELL
From eatingwell.com
SPRING VEGETABLE STEW WITH TURNIPS, CARROTS AND ASPARAGUS - CUTCO
From cutco.com
HOW TO MAKE SPRING VEGETABLE STEW RECIPE - SLURRP.COM
From slurrp.com
SALMON AND SPRING VEGETABLE STEW - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPRING VEGETABLE & BUTTER BEAN STEW WITH COURGETTE DUMPLINGS
From rebelrecipes.com
SPRING VEGETABLE STEW RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SPRING VEGETABLE STEW RECIPE
From pinterest.com
VEGETABLE STEW RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPRING SOUPS AND STEWS RECIPES | ALLRECIPES
From allrecipes.com
SPRING VEGETABLES STEW RECIPE | RECIPELAND
From recipeland.com
SPRING VEGETABLE SOUP - MACHEESMO
From macheesmo.com
FRESH SPRING VEGETABLE STEW | BRITISH RECIPES | GOODTO
From goodto.com
26 VEGETARIAN SPRING DINNER RECIPES - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
SPRING VEGETABLE STEW | COOKSTR.COM
From cookstr.com
SPRING VEGETABLE AND CHICKEN STEW (AIP, LOW CARB, WHOLE30)
From eatwellenjoylife.com
VIGNAROLA (ROMAN-STYLE SPRING VEGETABLE STEW) RECIPE
From today.com
45 HEALTHY VEGETARIAN RECIPES FOR SPRING | TASTE OF HOME
From tasteofhome.com
SPRING VEGGIE STIR-FRY - COOKIE AND KATE
From cookieandkate.com
BEEF VEGETABLE STEW RECIPE - TASTY THURSDAY - THE SPRING MOUNT …
From ourwabisabilife.com
SLOW COOKER CHICKEN AND SPRING VEGETABLE STEW - VALERIE'S KITCHEN
From fromvalerieskitchen.com
FRENCH SPRING VEGETABLE STEW (ESTOUFFADE PRINTANIèRE) | SAVEUR
From saveur.com
VEGETABLE STEW WITH SPRING ONIONS - 2 RECIPES | TASTYCRAZE.COM
From tastycraze.com
RUSTIC SPRING VEGETABLE STEW RECIPE | MYRECIPES
From myrecipes.com
TASTY VEGAN & VEGETARIAN STEW - SPLASH OF TASTE - VEGETARIAN …
From splashoftaste.com
10 BEST VEGETABLE STEW JAMIE OLIVER RECIPES - FOOD NEWS
From foodnewsnews.com
SPRING VEGETABLE STEW - GLUTEN FREE RECIPES
From fooddiez.com
SPRING VEGETABLE STEW | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
FEEL-GOOD STEW RECIPES FOR CHILLY DAYS - SIMPLY RECIPES
From simplyrecipes.com
VIGNOLE - SPRING VEGETABLE STEW | ITALIAN FOOD FOREVER
From italianfoodforever.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love