Roasted Vegetable Stew Recipes
ROASTED VEGETABLE AND BEEF STEW
This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.
Provided by lisamarie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
- Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
- Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
- Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
- Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.
Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g
ROASTED-VEGETABLE STEW
Garden peppers and zucchini star in this simple, nutritious dinner that serves eight. It's so full of flavor, you won't miss the meat!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Spread cut-up fresh vegetables evenly in pan (pan will be full). In small bowl, mix oil and garlic; drizzle evenly over vegetables.
- Bake 20 to 25 minutes, turning vegetables occasionally, until tender and beginning to brown. Cool 5 minutes.
- In 3-quart Dutch oven or casserole, mix tomatoes, chili powder, cumin and garlic salt. Coarsely chop all roasted vegetables; stir into tomato mixture.
- Reduce oven temperature to 375°F. Bake 40 to 50 minutes or until mixture is hot and bubbly.
Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 340 mg, Sugar 10 g
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