HEARTY VEGETABLE STEW
A classic vegetable stew with my own little spin on it! Hearty and rich, full of umami flavor, you'll love this stew in winter or any time of year!
Provided by Yup, it's Vegan
Categories Main Course Soup stew
Time 1h
Number Of Ingredients 20
Steps:
- Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
- Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
- Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
- Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.
Nutrition Facts : ServingSize 1 sixth recipe, Calories 286 kcal, Carbohydrate 48 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 339 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 6 g
HEARTY VEGETABLE STEW RECIPE BY TASTY
Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
- Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
- Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
- Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
- Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
- Remove the bay leaves.
- Enjoy!
Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams
HEARTY BEEF VEGETABLE STEW
This is a great slow-cooker recipe for beef stew. I've tried many slow-cooker recipes and they always turned out a little "odd", until I tried this one. This tastes wonderful, is healthy for you and the beef is very tender. Perfect recipe for fall and winter. I might try adding some frozen peas in this next time. Comes from Light&Tasty.
Provided by Karamia
Categories Stew
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
- Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
- Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
- Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
- Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me.
Nutrition Facts : Calories 358.1, Fat 9.1, SaturatedFat 3.3, Cholesterol 74.8, Sodium 552.7, Carbohydrate 43.9, Fiber 6, Sugar 11.8, Protein 29
VEGETABLE STEW WITH HERBY DUMPLINGS
The pearl barley makes this stew really hearty - perfect for a cold winter evening
Provided by Good Food team
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.
Nutrition Facts : Calories 391 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.83 milligram of sodium
HEARTY VEGETABLE STEW
This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!
Provided by Whisper
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large, heavy saucepan over medium heat.
- Add onions, garlic, carrots, celery, and mushrooms.
- Cook 10 minutes, stirring frequently.
- Add small amounts of water, if necessary, to prevent sticking.
- Add remaining ingredients, except flour, 1/4 cup water, and wine.
- Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
- Stir occasionally while cooking.
- In a small bowl, gradually stir flour into 1/4 cup water until smooth.
- Add to stew, along with wine.
- Cook, stirring, 5 more minutes.
- Remove and discard bay leaf before serving.
VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)
This is a very different vegetable stew just packed with flavor - and is one of my family's most requested and one of my very favorites. It is based on a recipe from one of my favorite cookbooks, "Tis the Season - A Very Vegetarian Christmas", by Nanette Blanchard. Although this comes from a Christmas cookbook, I like to serve this all year long, although it is especially comforting in the fall and winter months when it's cold. The original recipe calls for a puff pastry crust, which could make quite an elegant meal fit for company. However, I like to serve it with dumplings, so it's more everyday for my family. I'm sure it would be equally delicious without the dumplings - although my family would be upset if I didn't include them (the dumplings are usually fought over in my house). I've included just a basic dumpling recipe, but if you have one of your own, by all means please use it! You could also use some refrigerated biscuit dough if you have it on hand. This is something we might eat on a Sunday evening at our house, although the stew actually comes together quite quickly. I hope you enjoy it as much as my family does.
Provided by Pinot Grigio
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
- Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
- Add flour and stir unil mixed.
- Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
- Stir until combined.
- Slowly stir in broth.
- Add cinnamon, chopped carrots, and chopped potatoes.
- Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
- Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
- Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
- If making the Dumplings -
- Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
- Drop by rounded teaspoons into hot stew.
- Cover and cook until done (approx. 10 mins).
- You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.
HEARTY VEGETABLE STEW WITH CARROT DUMPLINGS
Make and share this Hearty Vegetable Stew With Carrot Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h12m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat.
- Add carrots, onion, and celery.
- Cover; cook about 5 minutes or until tender, stirring occasionally.
- Stir in 3 cups water, the potatoes, tomatoes, bouillon, garlic, and 1/2 teaspoon black pepper.
- Bring to boiling; decrease heat.
- Cover and simmer 15 minutes or until potatoes are almost tender.
- In a screw-top jar, combine 1/2 cup cold water and the flour.
- Cover; shake until well mixed.
- Stir flour mixture into the vegetable mixture.
- Cook and stir until thickened and bubbly.
- Dumplings--in a large bowl, stir together the biscuit mix, shredded carrot, and parsley.
- Add 1 cup water; stir with a fork just until combined.
- Gently stir cabbage and peas into stew; taste and adjust seasoning.
- Using two spoons, drop dumpling dough into eight mounds onto hot stew.
- Cover and simmer about 12 minutes more or until a toothpick inserted into a dumpling comes out clean (do not lift cover during cooking).
- Sprinkle each serving with cheese.
Nutrition Facts : Calories 454.9, Fat 18.8, SaturatedFat 7.9, Cholesterol 30.4, Sodium 614.6, Carbohydrate 57.8, Fiber 7, Sugar 11.6, Protein 14.9
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