Root Vegetable And Apple Stew Recipes

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STEW WITH ROOT VEGETABLES



Stew with Root Vegetables image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

6 tablespoons oil (I'm using olive)
2 pounds cubed stew meat (I'm using fatty beef brisket)
2 tablespoons favorite spice mix (I'm using 17th Street Magic Dust)
Salt and pepper
2 pounds root vegetables, cut into chunks (I'm using carrots, radishes and turnips)
1/4 to 1/2 cup flour
1/4 cup tomato paste (if you have it)
2 quarts (8 cups) liquid (I'm using beef stock)
2 pounds potatoes, cut into chunks if large; left whole if small (I'm using baby redskins)
2 tablespoons fresh rosemary, optional

Steps:

  • Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
  • Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.

ROOT VEGETABLE AND APPLE STEW



Root Vegetable and Apple Stew image

Root vegetables are deliciously appealing in almost any form, here they are combined with apple and nutty barley.

Provided by morgainegeiser

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

3 1/2 cups chicken broth
1 large onion, diced
3 garlic cloves, minced
2/3 cup pearl barley
2 teaspoons olive oil
1 1/2 cups peeled rutabagas, chunks
2 carrots, halved lengthwise and cut into 2-inch long pieces
3 turnips, cut into wedges
2 parsnips, halved lengthwise and cut into 2-inch long pieces
2 granny smith apples, cored and cut into 8 wedges
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice

Steps:

  • In a large saucepan, combine 1 cup of the broth, 1 cup of water, the onion, and garlic. Bring to a boil and stir in the barley. Reduce to a simmer, cover, and cook until the barley is tender, about 30 minutes.
  • Meanwhile, in a nonstick Dutch oven or large pot, heat oil until hot but not smoking over medium heat. Add the rutabaga and carrots and cook, stirring frequently, until the rutabaga is golden brown, about 5 minutes. Add the turnips and parsnips and cook, stirring frequently, until the turnips and parsnips are lightly brown, about 5 minutes.
  • Add the apples, stirring to coat. Stir in the rosemary, salt and pepper. Add the remaining 2 1/2 cups broth and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables and apples are tender, about 15 minutes longer. Stir in the barley mixture and lemon juice. Divide among 4 bowls and serve.

Nutrition Facts : Calories 296.1, Fat 4.4, SaturatedFat 0.8, Sodium 752.2, Carbohydrate 57.1, Fiber 12, Sugar 19.9, Protein 10.2

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