Autumnstew Recipes

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AUTUMN STEW



Autumn Stew image

This is an excellent tried-and-true soup recipe that I've used repeatedly through the years. It is one of my favorites from "Betty Crocker's Recipe Card Library", which I've had since I began cooking in 1973. This one works equally as well in the crock pot (cook on low till vegetables are tender).

Provided by Fauve

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 cup chopped onion
3 cups water
1 (28 ounce) can tomatoes (with liquid)
1 cup cut-up carrot
1 cup diced celery
1 1/2 cups cubed pared potatoes
2 teaspoons salt
1 teaspoon brown bouquet sauce
1/4 teaspoon pepper
1 -2 bay leaf
1/8 teaspoon basil

Steps:

  • In a large saucepan, cook and stir meat until brown.
  • Drain off fat.
  • Cook and stir onions with meat until onions are tender, almost 5 minutes.
  • Stir in all remaining ingredients; heat to boiling.
  • Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.

Nutrition Facts : Calories 236.8, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 863.3, Carbohydrate 16.8, Fiber 3.6, Sugar 6.1, Protein 16.5

AUTUMN BEEF STEW



Autumn Beef Stew image

Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 12

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds beef stew meat, cut into 1-inch cubes
1/3 cup butter
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 366 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 436mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

AUTUMN STEW



Autumn Stew image

After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory pumpkin stew. My family eagerly looks forward to it every year. -Christine Bauer, Durand, Wisconsin More Pumpkin Stew Recipes »

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 9 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 tablespoons butter
1 large onion, chopped
2 to 3 garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 to 2 bay leaves
1 to 2 teaspoons beef bouillon granules
1 to 1-1/2 teaspoons dried thyme
3 cups cubed peeled pumpkin

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

Nutrition Facts : Calories 248 calories, Fat 13g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 302mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

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