VEGETABLE STEW (GIAMBOTTA) RECIPE | RACHAEL RAY - FOOD NE…
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
- Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.
SLOW COOKER BEEF VEGETABLE STEW RECIPE: HOW TO MAKE IT
Come home to warm comfort food! This vegetable beef stew is based on my mom’s wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 07 hours 00 minutes
Prep Time 30 minutes
Cook Time 06 hours 30 minutes
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 287 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 705mg sodium, CarbohydrateContent 31g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 starch
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