ROOT VEGETABLE STEW RECIPE RECIPES
ROOT VEGETABLE BEEF STEW RECIPE: HOW TO MAKE IT
I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.—Mary Rea, Orangeville, Ontario
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges 2 lean meat, FatContent 2 vegetable, CholesterolContent 1 starch.
ROOT VEGETABLE STEW - GOOD HOUSEKEEPING
Smoked paprika adds tasty oomph to this veggie dish. Search triple tested recipes from the Good Housekeeping Cookery Team.
Provided by The Good Housekeeping Cookery Team
Categories dinner
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 14
Steps:
Preheat the oven to 180ºC (160ºC fan) mark 4. Heat the oil in a hob-proof casserole and fry the onion for 10min until softened. Add vegetables and fry for 5min. Add garlic and cook for 1min.
Stir in the paprika, tomato purée and 1tbsp flour. Cook for 1min, then pour in stock - the vegetables should be just covered. Add the bay leaf. Cover the casserole and cook in the oven for 20min.
Sift the remaining flour, baking powder and ¼tsp salt into a large bowl. Stir in the suet, herbs, horseradish and about 75ml (3fl oz) iced water to make a soft dough. Shape into eight balls and place on top of the stew. Cover and return to the oven for 15min. Remove lid and cook for 5min. Serve.
Nutrition Facts : Calories 318 calories
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ROOT VEGETABLE STEW RECIPE - RECIPES.NET
A warm comforting bowl of stew with carrots, chickpea, and other root vegetables. You can easily make this dish in under an hour.
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Reviews 1
Total Time 50 minutes
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- You can also serve the stew over some orzo or brown rice.
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ROOT STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. —Maria Davis, Flower Mound, Texas
From tasteofhome.com
Reviews 5
Total Time 02 hours 30 minutes
Category Dinner
Calories 227 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 30 minutes
Category Dinner
Calories 227 calories per serving
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper., In same pan, heat remaining oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour., Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours. , In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.
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THICK, HEARTY ROOT VEGETABLE VEGAN STEW RECIPE - FOOD.COM
Trying to stay away from meat products, I always missed the thick and creamy "comfort foods" - this recipe is the first time my family felt the comfort food satisfaction from a vegan recipe, also without the nightshades (important in our house). It's a lot of chopping, but for me that goes along with comfort food. Hope it makes someone's chilly night more cozy!
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BEEF & ROOT VEGGIE STEW | RECIPES | WW USA
Beef stew is the perfect dish to load up with hearty vegetables, like carrots, celery, and turnips. Mushrooms are also a welcome addition to stews, as they soak up all the flavor from the highly seasoned cooking liquid.
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Category Lunch,Dinner
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Calories 43 kcal per serving
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ROASTED ROOT VEGETABLE AND SQUASH STEW WITH HERBY COUSCOUS ...
You can use any root veggies for this. There’s enough stew for three more meals, which you can freeze.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 367 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 367 calories per serving
- Preheat the oven to 200ºC/gas 6.
- Deseed the squash and roughly chop along with the sweet potato. Peel and chop the carrots, then trim and chop the celeriac.
- Put the chopped vegetables on a roasting tray, then toss in 2 tablespoons of oil, the red wine vinegar, thyme and a pinch of sea salt and black pepper.
- Roast for 40 minutes, or until the vegetables are just cooked.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Peel and finely slice the onion, pick and chop the rosemary leaves, then add to the pan along with the bay leaf and flour.
- Stir well, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the onion is soft.
- Stir in the tomato purée and cook for another 2 minutes.
- Pour in the tinned tomatoes and 400ml of the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
- Take the roasted veg out of the oven, stir them into the sauce, and simmer for another 10 minutes.
- To prepare the couscous, tip the grains into a small heatproof bowl with a pinch of salt and pepper. Add the remaining hot stock, cover and leave for 5 minutes.
- Once cooked, pick, roughly chop and stir in the parsley leaves, add a squeeze of lemon juice, then fluff up with a fork.
- Season the stew to taste and serve with the herby couscous.
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