Winter Vegetable Stew Recipes

CHICKPEA AND WINTER VEGETABLE STEW

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
• Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

SLOW-COOKER WINTER VEGETABLE STEW

Steps:

• In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
• Cover; cook on Low heat setting 8 to 10 hours.
• In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

BEEF STEW WITH WINTER VEGETABLES

Steps:

• In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
• Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
• Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
• With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

LAMB AND WINTER VEGETABLE STEW

Steps:

• Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
• Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
• In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
• Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

WINTER VEGETABLE-BEEF STEW

Steps:

• In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
• In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
• Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

WINTER VEGETABLE STEW

Steps:

• Heat oven to 350 degrees. In a bowl, combine raz al hanout, sugar, coarse salt and pepper. Set aside.
• Cut top off Hubbard squash as a lid. Seed and scrape inside of squash clean. Wash, and reserve seeds. Rub lid and inside of squash with half of spice mixture. Place lid and squash, cut side down, on baking sheet. Cover with foil. Bake for 45 minutes. Remove lid. Return squash to oven, and bake for 45 minutes more, until tender.
• Meanwhile, place cipolini and pearl onions on a baking sheet, and roast for 15 minutes. Spread butternut squash cubes on a separate baking sheet, sprinkle lightly with 1 tablespoon olive oil and roast for 20 minutes. On another baking sheet, arrange rutabaga and turnip cubes in two separate piles. Sprinkle each lightly with 1/2 tablespoon olive oil, and roast, taking turnips out after 15 minutes and leaving rutabaga to continue for 10 minutes more. Peel roasted pearl onions, and cut cipolini onions in half.
• Put potatoes in a steamer basket over simmering water, and steam for 10 minutes, until slightly softened.
• In a large pot over medium heat, warm remaining olive oil. Add onions, leeks, cinnamon sticks, jalapeno and nutmeg, and saute until leeks start to soften. Add squash, rutabaga and turnip, and heat through. Add all of the squash sauce and potatoes, and bring to a simmer. Cook for 20 minutes, until all vegetables are tender.
• Meanwhile, spread Hubbard squash on a baking sheet, sprinkle with olive oil and salt, and toast in oven until they start to pop, about 10 minutes. Set aside to cool.
• When vegetables are done, turn off heat, and add fresh herbs. To serve, ladle stew into cavity of Hubbard squash. Toast bread, and place a slice in each warmed bowl. Ladle stew into bowl. Sprinkle spice mix on rim of squash. With carving knife, cut a thin slice of squash horizontally across rim. Place slice on stew in bowl. Sprinkle rim with more spice mix, and the stew with more fresh herbs. Repeat with remaining bowls. Garnish with seeds.

WINTER VEGETABLE STEW

Steps:

• Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.
• Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot squash sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin.
• To serve, toast some Russian black bread or walnut raisin bread, and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone.
• Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.
• Combing above ingredients in a medium bowl and mix well.;

WINTER VEGETABLE BEEF STEW

Steps:

• Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
• Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
• Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
• Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.

WINTER VEGETABLE STEW WITH BEANS

Steps:

• Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
• Cover and cook until all vegetables are tender, about 8 1/2 hours.

BEEF STEW WITH WINTER ROOT VEGETABLES

Steps:

• Cook bacon in medium pot over medium high heat until brown and crisp, about 6 or so minutes.
• Remove bacon using a slotted spoon to a paper towel, to drain.
• Pour off all but 1/4 cup of the drippings from the pot and remove from heat.
• Place beef in large bowl.
• Sprinkle with flour, salt and pepper.
• Toss to coat.
• Heat reserved drippings in pot over high heat.
• Working in batches, add beef and brown well.
• Adding oil by tablespoon as needed.
• Transfer beef to crock pot after each batch until finished.
• Heat 4 tablespoons oil in the same pot over high heat.
• Add onions and garlic: saute 5 minutes.
• Add vinegar and sugar; stir for 2 minutes.
• Add broth; bring to a boil, scraping up browned bits.
• Add broth mixture to crock pot.
• Add bacon and remaining ingredients to crock pot.
• Set crock pot for 5-6 hours and let it cook!
• Season with salt and pepper before serving.

VEGAN WINTER STEW

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
• Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
• Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.