Autumn Root Stew Food

AUTUMN ROOT STEW

Steps:

• Slice the butternut squash lengthwise and place the two haves pointing upwards on a non-stick baking tray. Spooning out the seeds and put them on the tray beside the squash. Bake at 350F for 20 minutes or until the flesh is soft.
• While the squash is baking, put the bacon in a frying pan and cook it (though not to the point of being crispy). Remove the bacon and leave the bacon fat in the frying pan.
• Chop or tear the bacon into small pieces and set aside.
• Add the diced onion, diced ginger and peanuts to the bacon-fat frying pan and saute until the onions are translucent and the peanuts are a darker brown shade. Set aside with the bacon.
• Remove the squash from the oven and use a spoon to extract all of the flesh from the squash. Add the flesh and the toasted seeds to a large stockpot.
• Peel and cube the sweet potatoes, adding them to the stock pot.
• Peel and chop the carrots and parsnips, adding them to the stock pot.
• Add the water, can of coconut milk, bay leaves, parsley, mesquite powder, chili powder, salt and pepper to the stock pot and stir.
• Put the stockpot on a stove top element set on medium for 30 minutes and cover.
• Add the set aside onions, peanut, ginger, bacon and cook for another 10 minutes.
• Serve and set aside portions for later. Freezing or canning is recommended.

AUTUMN BEEF STEW

Steps:

• Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

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 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.

SAVORY FALL STEW

Steps:

• Heat oil in a saucepan over medium heat. Add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with slotted spoon, and set aside.
• Pour off all but 2 tablespoons rendered fat, and discard. Raise heat to medium high, add onions, and cook, stirring, until golden, 5 to 6 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage, squash, carrots, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.

AUTUMN STEW

Steps:

• In a large saucepan, cook and stir meat until brown.
• Drain off fat.
• Cook and stir onions with meat until onions are tender, almost 5 minutes.
• Stir in all remaining ingredients; heat to boiling.
• Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.