Vegetable Garden Stew Food
GARDEN VEGETABLE STEW
Looking for a way to use up your zucchini? This recipe will help.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
- Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
- Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 220, Carbohydrate 44 g, Cholesterol 10 mg, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
VEGETABLE GARDEN STEW
Make and share this Vegetable Garden Stew recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except salt, pepper, zucchini and couscous in slow cooker; cover and cook on low 6-8 hours, adding zucchini during the last 30 mintues.
- Discard bay leaf and serve over couscous.
Nutrition Facts : Calories 248.5, Fat 1, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 52, Fiber 7.1, Sugar 8.2, Protein 10.4
VEGETABLE STEW
Everyone in my family welcomes a dinner that centers around stew. This particular stew is so colorful you can bring the pot right to the table and serve it from there!
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield about 8-10 servings (3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.
Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 595mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
SOUTHWEST GARDEN STEW
A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies that keep stacking up in your fridge.
Provided by jmrogersfam
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h15m
Yield 4
Number Of Ingredients 15
Steps:
- Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.
- Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.
- Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 19.7 g, Cholesterol 59.3 mg, Fat 14.1 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 67.3 mg, Sugar 6 g
More about "vegetable garden stew food"
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5/5 (1)Published Jan 19, 2023Category Recipe Roundup
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4.3/5 (3)Category Appetizer, Main CourseCuisine AmericanCalories 661 per serving
- Using a shears, cut the wood chuck into 6 pieces, season liberally with salt, pepper and rosemary, then vacuum seal, along with it’s organs and allow to rest overnight, or just put it in a bowl or similar container with a lid.
- The next day, heat some oil in a deep pot that can accommodate the woodchuck, like a dutch oven. Dredge the woodchuck in flour, tap off the excess, brown deeply, working in batches if needed, then add the onion and garlic, more oil if needed, and cook for a minute or two more. Add the tomato paste, stir, and cook a few minutes more until a good fond/glaze has developed on the bottom of the pan. Add the wine, reduce by half, then add the water, cover, put in a 300 degree oven and cook for 1.5 hours, or until the meat moves easily from the bone. Remove the pan from the oven and cool.
- Next, prep the vegetables. Ideally you’ll have a mix of different things from a garden, small carrots, onions, zucchini and their flowers, greens, herbs, etc. The vegetables will be quickly sautéed to finish, but first you want them at a stage of doneness that will make it easy for them to be thrown into a pan together. Some vegetables can be cooked from raw (zucchini) while some need a preliminary blanching to become tender (onions, carrots). Cut your vegetables into bite-sized pieces, blanch individually as needed, then, when they’re all ready, saute them quickly over medium-high heat and season to taste.
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