Lots A Veggies Stew Recipes

HEARTY VEGETABLE STEW

Steps:

• Mince the carrot, celery stalk, and small onion for the roux very fine.
• Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
• Add the large chopped onion and continue cooking until softened.
• It's ok if the liquid gets a little low - the brown bits add to the flavor.
• Add the mushrooms and cook on medium high until they lose their liquid.
• Season with the rosemary and italian seasoning.
• Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
• After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
• Add all your chopped veggies and turn the heat up to boil.
• Add the rest of the seasonings - but not the cornstarch.
• Once it's boiling, turn down the heat to low and add the peas.
• Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
• Simmer to desired consistency.

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

VEGAN STEW

Steps:

• In a large heavy pot or dutch oven, heat 6 tablespoons of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
• Add the onions, carrots and celery to the pot, along with the garlic, thyme, rosemary and bay leaves. Cook, stirring occasionally, until the leeks start to brown.
• Add the mushrooms and turnips or rutabaga. Pour in the wine and Worcestershire sauce and reduce the heat to low. Stir in the potatoes and cover the pot.
• Make the roux: In a measuring cup, heat the broth in the microwave until it's hot. Heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux starts to darken, about 4-5 minutes. Gradually add the hot broth while whisking. Add the vinegar, molasses paprika and a dash of tabasco and whisk until smooth. Stir the roux into the stew.
• Simmer the stew, uncovered, until all the vegetables are tender, about 1 hour. If you feel the liquid is evaporating too quickly, you can cover it for a while. Season to taste with salt and pepper. Serve with mashed potatoes or crusty bread and sprinkle with parsley.

LOTSA VEGGIES MEATBALL SOUP (CROCK POT)

Steps:

• In a slow cooker, combine the first six ingredients.
• Cover and cook on LO for 4-5 hours. (Meanwhile, you can cook the pasta -- or use leftover pasta).
• Just before serving, stir in pasta; heat through. Discard bay leaves.

INSTANT POT VEGETABLE STEW

Steps:

• Pre-dice the vegetables and set them aside.
• Turn the Instant Pot on and select the Sauté setting. Once heated, add the olive oil, onions and half a teaspoon of salt. Cook for 2-3 minutes, then add the garlic, dried porcini mushrooms and stir.
• Add the rest of the vegetables and stir. Now add all final ingredients listed in the cooking stage and stir through. Press Cancel to stop the Sauté.
• Secure and lock the lid and point the top valve to Sealing (on older models). Press Manual/Pressure Cook and adjust the time to 5 minutes using - and + buttons. It should say HIGH pressure underneath. After a few moments, ON sign will come on indicating that the Instant Pot is building up the pressure. On older models, you might also hear 3 beep sounds. and adjust the time to 5 minutes. The pressure will take about 10-12 minutes to build up and THEN the cooking timer of 5 minutes will appear on the screen. Please note, some cooking does begin while the pot is building up the pressure.
• Once the timer ends, leave the pot undisturbed for 8-10 minutes for the built-up pressure to release naturally. You will see a new timer on the screen showing you how long it's been sitting idle. Then, use the quick release method by pointing the top steam handle to Venting or pressing on the steam knob (on newer models) to let off the rest of the pressure and steam.
• Mix the tapioca flour with water in a small bowl. Open the Instant Pot lid and stir in the tapioca slurry mixture into the stew. Stir through, you should see the sauce thicken slightly. Now, taste the stew and add more salt or pepper if you like. You can also add a little drizzle of lemon juice.
• Serve the stew topped with fresh parsley and lemon zest, also known as gremolata.
• Preheat a large stew pot over medium heat. Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times. Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft. Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Finish the stew same as above.

STEW VEGETABLES

Steps:

• Combine all ingredients in a large saucepot.
• Bring mixture to a boil; reduce heat and simmer 5 minutes.
• Ladle hot vegetables and broth into hot jars, leaving 1-inch headspace.
• Adjust two-piece caps.
• Process 40 minutes at 10 pounds pressure in a steam-pressure canner.
• Yield: about 7 quarts.

HEARTY VEGETABLE STEW

Steps:

• Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
• Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
• Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
• Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.

LOTS-A-VEGGIES STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

VEGAN STEW

Steps:

• Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
• Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
• Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
• Add the all purpose flour and stir it in.
• Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
• Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
• Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
• Serve as is or with basmati rice.

LOTS-A-VEGGIES STEW

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the remaining ingredients and mix well. Cover and cook on low for 5 hours or until vegetables are tender.