BEST VEGETABLE STEW RECIPE RECIPES
SPICY BEEF VEGETABLE STEW RECIPE: HOW TO MAKE IT
This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. —Lynnette Davis, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 10 minutes
Prep Time 10 minutes
Cook Time 08 hours 00 minutes
Yield 8 servings (3 quarts).
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
Nutrition Facts : Calories 177 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 675mg sodium, CarbohydrateContent 19g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 meat
ORZO AND LENTIL VEGETARIAN STEW RECIPE - OLIVEMAGAZINE
A delicious one-pot dish that is even better after 24 hours – this stew would be wonderful served with a spoonful of pesto
Provided by Annie Rigg
Total Time 45 minutes
Yield Serves 4
Number Of Ingredients 16
Steps:
- Cook the lentils in boiling water for 12-15 minutes or until tender. Drain well.
- Tip the shallots into a casserole with the olive oil. Cook over a low-medium heat until tender and just starting to colour at the edges. Add the garlic and cook for another minute. Tip the leek, celery, fennel and courgette into the pan and mix.
- Pour the stock into the pan and bring to a gentle simmer. Add the lentils, orzo, cherry tomatoes and bay leaf. Season well, half-cover with a lid and cook gently for 20 minutes until the pasta is cooked and the vegetables are tender.
- Add the chopped herbs and serve with a drizzle of extra-virgin olive oil and some crusty bread, if you like.
Nutrition Facts : Calories 288 calories, FatContent 7.4 grams fat, SaturatedFatContent 1.1 grams saturated fat, CarbohydrateContent 37.7 grams carbohydrates, SugarContent 6.2 grams sugar, FiberContent 9.7 grams fiber, ProteinContent 12.9 grams protein, SodiumContent 0.7 milligram of sodium
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SOY-BRAISED VEGETABLE JJIM (KOREAN VEGETABLE STEW) RECI…
Inspired by Korean kalbi jjim (braised short ribs), this satisfying vegetarian one-pot meal features cremini mushrooms alongside hearty potatoes, squash, carrots and Korean radishes. The vegetables braise and release sweet juices into the pot, creating a deep, savory sauce infused with fragrant garlic and ginger. Since this stew is all about the vegetables, treat them well by cooking it in the oven. It’s gentler on the vegetables, which have a tendency to fall apart when cooked over direct, aggressive heat. Vibrant orange kabocha squash has a rich, firm flesh, but lighter butternut squash is a good alternative. Leftovers can be transformed into a versatile tasty ragù: Simply chop the vegetables, simmer with crushed tomatoes and finish with grated Parmigiano-Reggiano.
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Reviews 4
Total Time 40 minutes
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Reviews 4
Total Time 40 minutes
- Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.
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SPICY BEEF VEGETABLE STEW RECIPE: HOW TO MAKE IT
This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. —Lynnette Davis, Tullahoma, Tennessee
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 177 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 177 calories per serving
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
See details
ORZO AND LENTIL VEGETARIAN STEW RECIPE - OLIVEMAGAZINE
A delicious one-pot dish that is even better after 24 hours – this stew would be wonderful served with a spoonful of pesto
From olivemagazine.com
Total Time 45 minutes
Calories 288 calories per serving
From olivemagazine.com
Total Time 45 minutes
Calories 288 calories per serving
- Add the chopped herbs and serve with a drizzle of extra-virgin olive oil and some crusty bread, if you like.
See details
SOY-BRAISED VEGETABLE JJIM (KOREAN VEGETABLE STEW) RECI…
Inspired by Korean kalbi jjim (braised short ribs), this satisfying vegetarian one-pot meal features cremini mushrooms alongside hearty potatoes, squash, carrots and Korean radishes. The vegetables braise and release sweet juices into the pot, creating a deep, savory sauce infused with fragrant garlic and ginger. Since this stew is all about the vegetables, treat them well by cooking it in the oven. It’s gentler on the vegetables, which have a tendency to fall apart when cooked over direct, aggressive heat. Vibrant orange kabocha squash has a rich, firm flesh, but lighter butternut squash is a good alternative. Leftovers can be transformed into a versatile tasty ragù: Simply chop the vegetables, simmer with crushed tomatoes and finish with grated Parmigiano-Reggiano.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
- Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.
See details
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