HARVEST PORK STEW
Defiantly a fall time main meal Done in the crock pot it becomes an easy meal. So many different vegetables you get it all in one dish! Change the vegetables and change the seasoning for a new twist each time you make this I got the idea from another recipe but changed some ingredients and ended up with this. When this was done, I thought that I had used ground pork!
Provided by KGCOOK
Categories Stew
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut cutlets into bite sized pieces.
- Put oil in skillet and heat till hot.
- Coat the meat with the flour, use more if necessary.
- Fry meat till done.
- In the mean time put the vegetable in the crock pot.
- Pour in the 1/2 cup chicken broth.
- Add the meat.
- Add the salt, thyme, and pepper.
- Toss to mix and cover.
- Cook on low for 5 to 6 hours.
- Pour the 1 cup broth into mixing cup.
- Add enough cornstarch to thicken broth to desired consistency.
- Pour over stew and mix well enough to coat with sauce.
- Sprinkle with parsley and serve.
- Adjust seasonings as desired.
Nutrition Facts : Calories 409, Fat 12.2, SaturatedFat 2.7, Cholesterol 74.9, Sodium 1071.8, Carbohydrate 41.4, Fiber 5.4, Sugar 6.2, Protein 33.4
HARVEST PORK STEW
This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.
HARVEST CHICKEN SKILLET STEW
This hearty chicken stew only takes five minutes to put together and-bonus!-it all happens in a single skillet.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 1-3/4 qt. or 6 servings, about 1 cup each.
Number Of Ingredients 9
Steps:
- Heat 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.
- Add remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.
- Sprinkle with remaining parsley just before serving.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
THREE SISTERS HARVEST STEW
This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.
Provided by Kitsune
Categories Stew
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large stew pot, heat the olive oil.
- Add the onion and stir to coat with oil.
- Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
- Simmer until squash is tender, then add chopped parsley and stir.
- Serve hot.
- I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.
HARVEST BEEF STEW
I got this recipe more than 10 years ago out of one of those Betty Crocker cookbooks that you can buy at the supermarket checkout. This is one of the tastiest beef stew recipes I've had and I make this frequently in the winter months. Enjoy!
Provided by SGpratt
Categories Stew
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees.
- Mix all ingredients except corn, potatoes, peas and potatoes in ovenproof Dutch oven or decent size pot, breaking up tomatoes.
- Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. I keep beef broth ready to add in case I need more liquid.
- Stir in potatoes, cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.
- Stir in peas and corn. Cover and let stand 15 minutes before serving.
- NOTE: this freezes well.
Nutrition Facts : Calories 316.7, Fat 6.1, SaturatedFat 2.4, Cholesterol 72.6, Sodium 170.1, Carbohydrate 38.1, Fiber 6.4, Sugar 8.6, Protein 30.6
HARVEST STEW
With turkey, ham, apples and sweet potatoes, this toasty stew was made for autumn-but it'll keep you warm all winter long.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat 1/4 cup dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. or until lightly browned, stirring occasionally. Remove from skillet; cover to keep warm.
- Cook onions in remaining dressing in same skillet 3 min. or until crisp-tender, stirring occasionally. Add potatoes and broth; stir. Bring to boil; cover. Simmer on medium-low heat 8 to 10 min. or until potatoes are tender.
- Add beans, ham, apples and chicken; simmer, covered, 5 min. or until chicken is done. Stir in thyme just before serving.
Nutrition Facts : Calories 280, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 55 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 27 g
HARVEST BEEF STEW
This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.
Provided by CULINARYJEN
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat bacon grease in a large pot over medium heat.
- Combine flour with salt and pepper. Coat beef cubes.
- Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
- Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
- Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.
Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g
BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE
A hearty, satisfying stew, made with colorful, autumn bounty. I love the bold taste of fall veggies!
Provided by Brenda.
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a 4 qt crock pot, stir well.
- Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
- Gently stir halfway through cooking.
- Serve with fresh, crusty bread.
- Enjoy!
Nutrition Facts : Calories 372.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 217, Carbohydrate 42, Fiber 7, Sugar 9.7, Protein 28.2
AUTUMN HARVEST STEW
Make and share this Autumn Harvest Stew recipe from Food.com.
Provided by Concrete Gardener
Categories Clear Soup
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.
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