Vegetarian Stew In Bread Bowls Recipes

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VEGETARIAN STEW IN BREAD BOWLS



Vegetarian Stew in Bread Bowls image

Shortly before we had our third child, my husband wisely got our first slow cooker. This was the first recipe I tried on a cool day. It felt great to both take care of the kids and eat a warm, homemade meal at the end of the day. -Maria Keller, Antioch, Illinois

Provided by Taste of Home

Categories     Dinner

Time 9h

Yield 8 servings.

Number Of Ingredients 14

3 cups cubed red potatoes (about 4 medium)
2 cups chopped celery (about 4 ribs)
2 medium leeks (white portion only), cut into 1/2-inch pieces
1-3/4 cups coarsely chopped peeled parsnips (about 2 medium)
1-1/2 cups chopped carrots (about 3 medium)
1 can (28 ounces) Italian crushed tomatoes
1 can (14-1/2 ounces) vegetable broth
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
3 tablespoons cornstarch
3 tablespoons cold water
8 large sourdough rolls

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-9 hours or until vegetables are tender., In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened., Cut a thin slice off the top of each roll. Hollow out rolls, leaving 1/2-in.-thick shells (save removed bread for another use). Serve stew in bread bowls.

Nutrition Facts :

DISNEYLAND'S SLOW-COOKED BEEF STEW BREAD BOWL RECIPE BY TASTY



Disneyland's Slow-Cooked Beef Stew Bread Bowl Recipe by Tasty image

Here's what you need: chuck roast, flour, seasoned salt, pepper, garlic, small onion, red potatoes, large carrots, celery, mushroom, beef broth, paprika, worcestershire sauce, frozen peas, sourdough bread bowl

Provided by Tasty

Categories     Lunch

Yield 6 servings

Number Of Ingredients 15

2 lb chuck roast, cubed
⅓ cup flour
1 tablespoon seasoned salt
1 teaspoon pepper
3 cloves garlic, diced
1 small onion, diced
4 red potatoes, peeled and diced
3 large carrots, chopped
3 stalks celery, chopped
8 oz mushroom, quartered
4 cups beef broth
1 tablespoon paprika
2 tablespoons worcestershire sauce
1 bag frozen peas
sourdough bread bowl

Steps:

  • Toss the beef in the flour, seasoned salt, and pepper. Brown in batches in a skillet with oil on high heat.
  • In the same pan, cook garlic and onions until the onions are clear.
  • In the crockpot, layer the potatoes, carrots, celery, beef and onion mixture, and mushrooms. Pour in beef broth, paprika, and worcestershire.
  • Cover and cook on low for 7 and a half hours.
  • While the stew is cooking, hollow out sourdough bread bowl. Use the hollowed out portion and toothpicks to create ears on the bread bowl.
  • Ten minutes before serving, stir in a bag of frozen peas.
  • Serve in the prepared bread bowl.
  • Enjoy!

Nutrition Facts : Calories 688 calories, Carbohydrate 75 grams, Fat 15 grams, Fiber 6 grams, Protein 54 grams, Sugar 15 grams

CHEESESTEAK STEW IN A BREAD BOWL RECIPE BY TASTY



Cheesesteak Stew In A Bread Bowl Recipe by Tasty image

Here's what you need: beef sirloin, salt, pepper, onion powder, all-purpose flour, olive oil, onions, mushrooms, dried thyme, garlic, beef stock, heavy cream, sourdough bread bowls, provolone cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 ½ lb beef sirloin, sliced
salt, to taste
pepper, to taste
¼ teaspoon onion powder
4 tablespoons all-purpose flour
olive oil, drizzle
2 onions, sliced
10 oz mushrooms, sliced
½ teaspoon dried thyme
2 cloves garlic, crushed
4 cups beef stock
⅓ cup heavy cream
4 sourdough bread bowls
4 slices provolone cheese

Steps:

  • Add sliced beef to a large bowl, season with salt, pepper, onion powder and toss to coat. Sprinkle 2 Tbsp flour, toss to coat.
  • Place a pot over medium-high heat, drizzle olive oil. Once hot, add half the sirloin in, brown, remove onto a plate to hold, then repeat with the remaining sirloin. Set aside.
  • Add more oil to the pot, add sliced onions, add pinch of salt and pepper, and caramelize the onions, stirring frequently to avoid burning.
  • Once the onions are softened, add mushrooms and continue sautéing until cooked.
  • Stir in dried thyme and garlic.
  • Sprinkle remaining 2 Tbsp. of flour onto mixture, stir to combine, then add beef stock. Reduce heat to medium-low, and simmer for 10 minutes.
  • Mix in heavy cream, then add beef, along with juices, stir to combine.
  • Ladle stew into hollowed out sourdough bowls, top with slice of provolone, then broil until the cheese is brown and melted.
  • Enjoy!

Nutrition Facts : Calories 1623 calories, Carbohydrate 232 grams, Fat 45 grams, Fiber 9 grams, Protein 61 grams, Sugar 33 grams

WAKULA'S FIRST ATTEMPT AT VEGETABLE STEW



Wakula's First Attempt at Vegetable Stew image

Delicious & easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. Add a bit more cayenne for a tasty home remedy. Serve hot with warm bread.

Provided by WAKULACHEF

Categories     Stew

Time 1h

Yield 12

Number Of Ingredients 18

2 tablespoons butter
1 large yellow onion, chopped
2 bunches leeks, chopped
1 clove elephant garlic, chopped
4 stalks celery, chopped
3 large carrots, chopped
1 ½ quarts vegetable broth
1 (29 ounce) can tomato sauce
1 (15 ounce) can black beans
½ head Chinese cabbage, cored and shredded
4 large potatoes
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon freshly ground black pepper
¼ teaspoon celery salt
1 dash ground cayenne pepper
2 bay leaves
grated Parmesan cheese to taste

Steps:

  • Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 45.1 g, Cholesterol 8.8 mg, Fat 4.1 g, Fiber 7.5 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 745.1 mg, Sugar 10.8 g

VEGETARIAN STEW



Vegetarian Stew image

This ingredient-dense vegetarian stew is hearty, filling, and can be eaten on its own. It's easy to make, freezes very well, and tastes even better the next day.

Provided by natalie

Categories     Vegetarian Stew

Time 1h45m

Yield 8

Number Of Ingredients 18

4 tablespoons olive oil, or as needed
2 medium carrots, sliced
1 medium onion, chopped
1 stalk celery, sliced
4 large cloves garlic, diced
1 bay leaf
1 tablespoon ground coriander
2 teaspoons mild curry powder
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
6 cups water
2 cups dry lentils, rinsed
1 (15 ounce) can tomato sauce
8 medium (blank)s baby Yukon Gold potatoes, halved
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 tablespoon natural peanut butter, or to taste

Steps:

  • Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
  • Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
  • Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 69.9 g, Fat 9.1 g, Fiber 22.7 g, Protein 20.1 g, SaturatedFat 1.2 g, Sodium 537 mg, Sugar 6.4 g

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