GROUND BEEF VEGGIE STEW RECIPE: HOW TO MAKE IT
This is a wonderful, hearty stew to help use up all the late-summer veggies in your garden. I like that it's filling enough to make a meal, and it's good for you too! —Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; 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 just before serving. If desired, top with sour cream.
Nutrition Facts : Calories 180 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 663mg sodium, CarbohydrateContent 9g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 16g protein. Diabetic Exchanges 2 lean meat
WINTER VEGGIE STEW WITH WHOLESOME LUMPY DUMPLINGS …
This warming stew is the perfect vegetarian dish to enjoy over the winter. Topped with hearty dumplings, it's brilliant for warding off the winter chill.
Provided by Nick Knowles
Yield Serves 6
Number Of Ingredients 1
Steps:
Start by making the dumplings. Rub the butter into the flour and mix with the Cheddar and thyme. Add just enough cold water to bring the mixture together to a soft dough and divide into 5–6 small dumplings.
Preheat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large casserole dish and fry the onion and celery over a low heat for 10 minutes until soft and translucent. Add the flour into the pan, whisking constantly to make a roux. Add in the Marmite and tomato purée followed by the stock, a glug at a time, whisking all the while to make a smooth base to the stew.
Throw the carrots, parsnips, swede, sweet potatoes, rosemary and bouquet garni into the dish and bring to a boil. Cook the stew, with the lid off, for 5-7 minutes. The vegetables should be cooking nicely but still have a bite to them.
Rinse the orzo pasta well, in a sieve, and the pour into the casserole along with the chestnuts. Season well and place the dumplings on top of the casserole. Sprinkle over a little chopped rosemary and bake in the oven, with the lid off, for 20-30 minutes until the dumplings are puffed up and nicely cooked and the vegetables are tender.
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- Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
- Add a wineglass of water and deglaze the pan for 5 minutes.
- Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
- Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
- Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
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