CHICKPEA AND WINTER VEGETABLE STEW
Provided by Tara Parker-Pope
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
- Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 436 milligrams, Sugar 9 grams
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
SLOW-COOKER WINTER VEGETABLE STEW
Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h40m
Yield 8
Number Of Ingredients 12
Steps:
- In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
- Cover; cook on Low heat setting 8 to 10 hours.
- In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.
Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg
WINTER VEGETABLE STEW
Winter vegetable stew is the perfect combination of healthy vegetables and lentils in a delicious tomato sauce. It's easy to make and in just one pot too!
Provided by Neil
Categories Dinner
Number Of Ingredients 14
Steps:
- Gently heat the olive oil in a large saucepan pan or casserole pot.
- Add the diced onion and sauté for about 3 - 4 mins until softened.
- Then stir in the garlic, spices, carrots, leeks, peppers and cook for a further 3 - 4 minutes.
- Finally add the tinned tomatoes, vegetable stock and lentils. Bring to the boil then turn down to simmer for 40 - 45 minutes, stirring occasionally until the lentil are soft.
- Serve with basmati rice or mashed potatoes. And top with a little grated cheddar cheese.
Nutrition Facts : Calories 299 kcal, Carbohydrate 51 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, Sodium 310 mg, Fiber 20 g, Sugar 8 g, ServingSize 1 serving
WINTER VEGETABLE-BEEF STEW
Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
- In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
- Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.
Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg
BEEF STEW WITH WINTER VEGETABLES
Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h
Number Of Ingredients 13
Steps:
- In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
- Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
- Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
- With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.
WINTER VEGETABLE STEW
Provided by Melissa Clark
Categories dinner, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. In a bowl, combine raz al hanout, sugar, coarse salt and pepper. Set aside.
- Cut top off Hubbard squash as a lid. Seed and scrape inside of squash clean. Wash, and reserve seeds. Rub lid and inside of squash with half of spice mixture. Place lid and squash, cut side down, on baking sheet. Cover with foil. Bake for 45 minutes. Remove lid. Return squash to oven, and bake for 45 minutes more, until tender.
- Meanwhile, place cipolini and pearl onions on a baking sheet, and roast for 15 minutes. Spread butternut squash cubes on a separate baking sheet, sprinkle lightly with 1 tablespoon olive oil and roast for 20 minutes. On another baking sheet, arrange rutabaga and turnip cubes in two separate piles. Sprinkle each lightly with 1/2 tablespoon olive oil, and roast, taking turnips out after 15 minutes and leaving rutabaga to continue for 10 minutes more. Peel roasted pearl onions, and cut cipolini onions in half.
- Put potatoes in a steamer basket over simmering water, and steam for 10 minutes, until slightly softened.
- In a large pot over medium heat, warm remaining olive oil. Add onions, leeks, cinnamon sticks, jalapeno and nutmeg, and saute until leeks start to soften. Add squash, rutabaga and turnip, and heat through. Add all of the squash sauce and potatoes, and bring to a simmer. Cook for 20 minutes, until all vegetables are tender.
- Meanwhile, spread Hubbard squash on a baking sheet, sprinkle with olive oil and salt, and toast in oven until they start to pop, about 10 minutes. Set aside to cool.
- When vegetables are done, turn off heat, and add fresh herbs. To serve, ladle stew into cavity of Hubbard squash. Toast bread, and place a slice in each warmed bowl. Ladle stew into bowl. Sprinkle spice mix on rim of squash. With carving knife, cut a thin slice of squash horizontally across rim. Place slice on stew in bowl. Sprinkle rim with more spice mix, and the stew with more fresh herbs. Repeat with remaining bowls. Garnish with seeds.
WINTER VEGETABLE BEEF STEW
Make the perfect Winter Vegetable Beef Stew! With step-by-step how-to photos, you can see the perfection of this Winter Vegetable Beef Stew for yourself.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
- Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
- Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
- Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.
Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
WINTER VEGETABLE STEW
This recipe originates from Moosewood Restaurant cooks at home but I have tweaked it slightly over the years. Filling, tasty and nutritious. Delicious with a crusty bread on a cold night.
Provided by GuarGum
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large soup pot over medium low heat. Add the onions and celery and saute for a few minutes until soft.
- Add the vegetables up to the green beans in order, stirring after each addition. (I just chop one, add it and stir, then move on to the next.).
- After you add the green beans, add the herbs, stock and water and bring to a boil.
- Chop up the pepper and mushrooms and stir in with the mustard and molasses. Lower the heat to simmer.
- Partially cover and simmer for ten minutes, or until the veggies are cooked.
- Taste and add salt and pepper as you like.
Nutrition Facts : Calories 193.9, Fat 5.1, SaturatedFat 0.7, Sodium 81.8, Carbohydrate 34.9, Fiber 7.1, Sugar 10.5, Protein 4.6
WINTER VEGETABLE STEW WITH BEANS
A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.
Provided by Kenneth Moore
Time 8h50m
Yield 10
Number Of Ingredients 15
Steps:
- Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
- Cover and cook until all vegetables are tender, about 8 1/2 hours.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 69.6 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 21.4 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 477.9 mg, Sugar 10.3 g
WINTER VEGETABLE STEW
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.
- Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot squash sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin.
- To serve, toast some Russian black bread or walnut raisin bread, and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone.
- Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.
- Combing above ingredients in a medium bowl and mix well.;
CHICKPEA AND WINTER VEGETABLE STEW
Make and share this Chickpea and Winter Vegetable Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 45m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes.
- Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil.
- Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
- Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous.
- Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
VEGAN WINTER STEW
This vegan stew with mushrooms, sweet potato, canned tomatoes, and carrots is a rich and cozy winter dinner idea for vegetarians and meat-eaters alike.
Provided by Rachel Ama
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
- Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
- Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.
BEEF STEW WITH WINTER VEGETABLES RECIPE
For this traditional beef stew recipe, it's filled with a variety of winter vegetables and a soup that can make any cold home a warm one as winter comes.
Provided by Recipes.net Team
Categories Stew
Time 1h45m
Yield 4
Number Of Ingredients 21
Steps:
- Cut the beef into 1-inch cubes, trimming away excess fat and any gristle.
- In a plastic food storage bag large enough to hold all the meat with room to spare, combine the flour, salt and pepper.
- Add the meat to the bag and shake until all the beef cubes are coated with the flour mixture.
- In a large, heavy saucepan, heat the oil.
- Working in batches to prevent overcrowding, brown the beef cubes on all sides, removing from pan as browned.
- In the same saucepan, melt the butter.
- Add the onion, garlic and thyme leaves and saute, stirring frequently, until translucent.
- Add the wine to the pan and bring it to a boil, stirring and scraping with a wooden spoon to deglaze the pan deposits.
- Return the meat to the pan.
- Add the stock or broth, balsamic vinegar, and bay leaf.
- Cover, reduce the heat to maintain a bare simmer, and cook for 1 hour.
- On a cutting board, stack the sage leaves, roll them up lengthwise into a tight bundle, and, with a sharp knife, cut them crosswise into thin strips.
- Stir the sage, butternut squash, parsnips, carrots and tomatoes into the stew.
- Cover and continue simmering until the meat and vegetables are tender, about 20 minutes more.
- About 10 minutes before serving time, heat a large nonstick saute pan over medium-high heat.
- Add the pancetta or bacon and saute, stirring continuously, until it renders its fat and begins to brown.
- Add the mushrooms and saute until lightly browned, about 5 minutes.
- Remove the bay leaf from the stew.
- Stir in the mushrooms and pancetta or bacon.
- Taste the sauce and add more salt and pepper to taste if necessary.
- Ladle the stew into shallow soup bowls, garnish with parsley, and serve.
Nutrition Facts : Calories 925.00kcal, Carbohydrate 49.00g, Cholesterol 191.00mg, Fat 56.00g, Fiber 9.00g, Protein 57.00g, SaturatedFat 21.00g, ServingSize 4.00, Sodium 1,137.00mg, Sugar 15.00g
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