Best Lots A Veggies Stew Recipes

VEGETABLE STEW

Steps:

• Heat olive oil over medium heat in a large Dutch oven.
• When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
• Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
• Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
• Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
• Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
• Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
• Add peas and parsley; heat through. Season generously to taste with salt and pepper.
• Serve stew hot. Enjoy!

VEGETABLE STEW

Steps:

• Heat a tbsp of olive/avocado oil in a large pot/pan over medium heat. Finely chop the onion and add it in. Stir and let cook for a few minutes.
• Add the minced garlic and cook for a minute. Peel the carrot and cut it into semi circle slices. Add to the pan.
• Cut the red pepper into ½-inch chunks, the mushrooms into quarters and the zucchini into semi circle slices.
• Add them all to the pan and cook for 5-10 minutes, until starting to brown and soften. Add a little more oil if needed.
• Peel and cut the sweet potato into ½-inch pieces. Add it to the pan along with the herbs, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, chopped tomatoes and vegetable stock.
• Bring to a gentle simmer and leave to cook for 20-25 minutes, until the sweet potato is soft through. Add chopped kale within the last few minutes.
• Season with salt and pepper, to taste. Serve and enjoy!

HEARTY VEGETABLE STEW RECIPE BY TASTY

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!

LOTS-A-VEGGIES STEW

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
• Transfer 2 a 5 qt.
• slow cooker.
• Add the remaining ingredients and mix well.
• Cover and cook on low for 5 hours or until vegetables are tender.

VEGETABLE STEW

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.

GROUND BEEF VEGGIE STEW

Steps:

• In a large saucepan, cook beef over medium-high heat, breaking into crumbles, until no longer pink, 5-7 minutes; drain. Remove from pan; set aside., In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro to serve. If desired, top with sour cream.