Best Fall Veggie Stew Recipes

Fall Veggie Stew image

Provided by Debbwl

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup onion, coarsely chopped
1 large red bell pepper, sliced
1 celery rib, sliced
1 tablespoon oil
3 2/3 cups vegetable stock
1/3 cup all-purpose flour
3 medium potatoes, unpeeled thin skined, cut into 1 inch pieces
2 cups winter squash, cubed, about 1 inch (butternut, acorn, any type winter squash will work)
1 medium zucchini, sliced
4 ounces mushrooms, halved
3/4 cup frozen peas
1 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon dried thyme
salt
pepper

Steps:

Saute onion, bell pepper, and celery in oil in large saucepan untill onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute.
Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
RECOMED: Topping with Herb Dumplings.
Spoon dumpling mixture on top of stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and pass the toothpick test.

Fall Veggie Stew image

Provided by debbie lopez

Categories Casseroles

Time 55m

Number Of Ingredients 15

1 c onion, coarsely chopped
1 large red bell pepper, sliced
1 celery rib, sliced
1 Tbsp oil
3 2/3 c vegetable stock
1/3 c flour
3 medium thin skined potatoes, unpeeled and cut into 1 inch pieces
2 c winter squash, cut into 1 inch pieces (i have used butternut and acorn before)
1 medium zucchini, sliced
4 oz mushrooms, halved
3/4 c frozen peas
1 tsp basil, dried
1/2 tsp oregano, dried
1/2 tsp thyme, dried
salt and pepper to taste

Steps:

1. Saute onion, bell pepper, and celery in oil in large saucepan until onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute.
2. Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
3. RECOMMENDED: Topping with Herb Dumplings. Spoon dumpling mixture on top of stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and pass the toothpick test.

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