Autumn Romance Vegetable Stew Provencale Food

AUTUMN VEGETABLE BEEF STEW

Steps:

• Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour. , Add potatoes, turnips and carrots; cover and simmer 45 minutes or until meat and vegetables are tender. Discard bay leaf.

AUTUMN ROMANCE VEGETABLE STEW PROVENCALE

Steps:

• Sprinkle eggplant with salt and allow to drain in colander for 30 minutes. Thoroughly rinse before adding to other vegetables.
• Sear all veggies first in a large pan on top of stove (to diminish the alcoholic character from the wine) over high heat until they wilt.
• Place veggies in large crock pot with other ingredients and cover, cooking on low for 5-6 hours or until vegetables are tender.
• Serve with crusty bread and wine, if desired.

PROVENCAL VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

AUTUMN STEW

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

PROVENCAL VEGETABLE STEW

Steps:

• Heat the evoo in a deep skillet over medium to medium high heat.
• Add the garlic, bay leaf, mushrooms, onions, celery, and peppers.
• Saute for a couple of minutes, then add the eggplant and season everything with salt and pepper and the fresh herbs.
• Cook for 15 minutes or until the eggplant is tender.
• Deglaze with the wine and scrape up the vegetable bits from the bottom of the pan, then stir in the tomatoes or tomatoe sauce and heat through.
• Turn off the heat and discard the bay leaf.
• Let the veggies stand a few minutes, then stir and serve with the warm crusty bread and butter.