Bountiful Harvest Stew Crock Pot Recipes

BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE

Bountiful Harvest Stew (Crock Pot) Recipe image

A hearty, satisfying stew, made with colorful, autumn bounty. I love the bold taste of fall veggies!

Provided by Brenda.

Categories Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs chicken breast halves, cut into bite sized pieces (about 3 boneless, skinless breast halves)
2 lbs butternut squash, peeled, seeds removed, and diced into large bite sized pieces
2 leeks, white part only, sliced into thin rings, and soaked in water to remove sand
2 celery ribs, sliced into 1/8 inch pieces
4 small parsnips, peeled and sliced into 1/4 inch coins
3 large carrots, peeled and cut into 1/4 inch coins
2 medium potatoes, peeled and cut into 8 pieces each
1 small apple, peeled, cored, and diced (any variety suitable for baking or cooking can be used. I used Honeycrisp)
3/4 cup chicken broth
2 medium garlic cloves, minced
1 teaspoon herbes de provence
salt and pepper, to taste

Steps:

Combine all ingredients in a 4 qt crock pot, stir well.
Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
Gently stir halfway through cooking.
Serve with fresh, crusty bread.
Enjoy!

Nutrition Facts : Calories 372.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 217, Carbohydrate 42, Fiber 7, Sugar 9.7, Protein 28.2

AUTUMN HARVEST STEW

Autumn Harvest Stew image

Make and share this Autumn Harvest Stew recipe from Food.com.

Provided by Concrete Gardener

Categories Clear Soup

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 medium sweet potatoes, chopped and peeled
2 medium parsnips, chopped and peeled
2 small apples, sliced thinly
1 medium onion, chopped
1/2 lb chicken, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
1 sprig fresh parsley
1 cup vegetable broth
1 cup apple juice

Steps:

Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.

SUSAN'S HARVEST STEW

Susan's Harvest Stew image

Make this the day before you need it and re-heat right before serving time. Thanks to Susan Branch ("Autumn") for this wonderful recipe. On the day of serving, prepare your "serving bowl" by baking a hollowed out pumpkin (remove seeds & stringy gunk, scrape as dry as possible); rub outside with veg oil and roast for 20 minutes; fill with hot stew, set lid slightly cocked, and serve! COOKING TIME does NOT include overnight sitting.

Provided by Debber

Categories Stew

Time 2h35m

Yield 1 big pot, 8-10 serving(s)

Number Of Ingredients 20

Ingredients

2 bay leaves
4 cloves
6 sprigs parsley
2 sprigs rosemary (3-inch sprigs)
3 sprigs thyme (3-inch sprigs)
orange zest
4 tablespoons oil
3 lbs beef, 1-inch cubes
2 medium onions, chopped
2 garlic cloves, minced
1 (4 ounce) can tomato paste (use half)
1/2 cup flour
3 cups beef broth
2 cups red wine (pinot noir)
3 parsnips, peeled & sliced
3 yukon gold potatoes, peeled, cubed
3 carrots, peeled & sliced
3 celery ribs, sliced
3 cups butternut squash, cubed
1 (10 -12 lb) fresh pumpkin

Steps:

Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
Pour 1 T of the oil into a hot pot (covered casserole), brown beef quickly over high heat, add more oil as needed; set beef aside.
In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
Taste & season with salt & pepper.
Cool; cover & chill overnight.
Reheat & serve as noted in description (above).

Nutrition Facts : Calories 1543.8, Fat 128.6, SaturatedFat 51.5, Cholesterol 168.6, Sodium 533.7, Carbohydrate 69, Fiber 7, Sugar 14, Protein 24.3

SLOW-COOKER HARVEST PORK STEW

Slow-Cooker Harvest Pork Stew image

With a few minutes of prep, you can come home to a warm and hearty meat-and-potatoes dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h35m

Yield 6

Number Of Ingredients 10

Ingredients

1 1/2 lb boneless pork shoulder roast, trimmed of fat, cut into 3/4-inch pieces
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1 bag (20 oz) refrigerated cooked new potato wedges
2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 medium onion, cut into thin wedges
1 jar (12 oz) home-style pork gravy
2 tablespoons chili sauce
1 cup frozen sweet peas

Steps:

In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce.
Cover; cook on Low heat setting 8 to 9 hours.
About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender.

Nutrition Facts : Calories 360, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 0 g

HARVEST PORK STEW

Harvest Pork Stew image

Defiantly a fall time main meal Done in the crock pot it becomes an easy meal. So many different vegetables you get it all in one dish! Change the vegetables and change the seasoning for a new twist each time you make this I got the idea from another recipe but changed some ingredients and ended up with this. When this was done, I thought that I had used ground pork!

Provided by KGCOOK

Categories Stew

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb tenderized pork cutlet, cut into one inch pieces
1/4 cup flour
2 tablespoons olive oil
2 potatoes, unpeeled and cubed
1 large sweet potato, peeled and cubed
1 cup carrot, and sliced
1 ears of corn, broke into small pieces or 1/2 cup frozen corn
1/2 cup low sodium chicken broth
1 small green pepper, chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1 teaspoon salt
2 tablespoons fresh parsley, chopped
2 cups chicken broth
cornstarch, to thicken with

Steps:

Cut cutlets into bite sized pieces.
Put oil in skillet and heat till hot.
Coat the meat with the flour, use more if necessary.
Fry meat till done.
In the mean time put the vegetable in the crock pot.
Pour in the 1/2 cup chicken broth.
Add the meat.
Add the salt, thyme, and pepper.
Toss to mix and cover.
Cook on low for 5 to 6 hours.
Pour the 1 cup broth into mixing cup.
Add enough cornstarch to thicken broth to desired consistency.
Pour over stew and mix well enough to coat with sauce.
Sprinkle with parsley and serve.
Adjust seasonings as desired.

Nutrition Facts : Calories 409, Fat 12.2, SaturatedFat 2.7, Cholesterol 74.9, Sodium 1071.8, Carbohydrate 41.4, Fiber 5.4, Sugar 6.2, Protein 33.4

BEEF AND CARROT STEW (CROCK POT)

Beef and Carrot Stew (Crock Pot) image

Make and share this Beef and Carrot Stew (Crock Pot) recipe from Food.com.

Provided by papergoddess

Categories Stew

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 (8 ounce) can tomato sauce
1/2 cup Burgundy wine
2 cups cooked beef (cubed or diced)
1 (16 ounce) can sliced carrots
1 tablespoon dried onion flakes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/8 teaspoon cinnamon
hot cooked noodles

Steps:

In saucepan melt butter; blend in flour and stir until smooth.
Stir in tomato sauce and wine; cook and stir until bubbly.
Transfer to crock pot; stir in beef and remaining ingredients EXCEPT noodles.
Cover and cook on low 4-6 hours.
Serve over hot cooked noodles.

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