Best 7 Lots A Veggies Stew Recipes
Are you looking for a hearty and flavorful stew recipe that's packed with vegetables? Look no further! In this article, we'll guide you through the process of creating a delicious "Lots A Veggies Stew" that's sure to become a favorite in your household. With a variety of fresh and colorful vegetables, this stew is not only visually appealing but also incredibly nutritious. Whether you're a vegetarian or simply looking for a way to incorporate more vegetables into your diet, this recipe has something for everyone. So gather your ingredients, prepare your cooking utensils, and let's dive into the world of culinary delights with our "Lots A Veggies Stew" recipe.
Let's cook with our recipes!
HEARTY VEGETABLE STEW RECIPE BY TASTY
Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams
LOTS-A-VEGGIES STEW
"When I needed a no-fuss meal, I went through my pantry and refrigerator to create this catchall dish," recalls Judy Page, an Edenville, Michigan field editor.
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 10 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 272 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 1088mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 9g fiber), Protein 20g protein. Diabetic Exchanges
STEW WITH ROOT VEGETABLES
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
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.
LOTS-A-VEGGIES STEW
'When I needed a no-fuss meal, I went through my pantry and refrigerator to create this catchall dish,' recalls Judy Page, an Edenville, Michigan field editor.
Provided by Allrecipes Member
Time 5h10m
Yield 10
Number Of Ingredients 19
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.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 38.2 g, Cholesterol 38.6 mg, Fat 13.7 g, Fiber 9 g, Protein 17.3 g, SaturatedFat 5.2 g, Sodium 1220.7 mg, Sugar 9.5 g
LOTS-A-VEGGIES STEW
'When I needed a no-fuss meal, I went through my pantry and refrigerator to create this catchall dish,' recalls Judy Page, an Edenville, Michigan field editor.
Provided by Allrecipes Member
Time 5h10m
Yield 10
Number Of Ingredients 19
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.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 38.2 g, Cholesterol 38.6 mg, Fat 13.7 g, Fiber 9 g, Protein 17.3 g, SaturatedFat 5.2 g, Sodium 1220.7 mg, Sugar 9.5 g
LOTS-A-VEGGIES STEW
Make and share this Lots-A-Veggies Stew recipe from Food.com.
Provided by Gingerbear
Categories Stew
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
- Transfer 2 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.
Nutrition Facts : Calories 292.5, Fat 9, SaturatedFat 3, Cholesterol 31.3, Sodium 1215.2, Carbohydrate 38.3, Fiber 8.4, Sugar 10.3, Protein 18.5
HEARTY VEGETABLE STEW
Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until carrots soften, about 5 minutes.
- Add tomato paste and cook, stirring, 30 seconds. Add tomatoes (reserving juice) and cook, breaking them up with a wooden spoon, until lightly browned, about 4 minutes. Add tomato juice, kale, beans, thyme, and 2 cups water; bring to a boil. Reduce to a rapid simmer and cook until slightly reduced, 15 minutes. Divide soup among four bowls and serve. (To store, let cool completely, then refrigerate, in airtight containers, up to 1 week.)
Nutrition Facts : Calories 256 g, Fat 8 g, Fiber 9 g, Protein 8 g, SaturatedFat 1 g
Tips:
- Mise en place: Before you start cooking, gather all the ingredients and prepare them according to the recipe. This will make the cooking process much smoother and less stressful.
- Use fresh, seasonal vegetables. This will give your stew the best flavor and texture.
- Don't overcrowd the pot. If you add too many vegetables to the pot, they won't cook evenly and the stew will be watery.
- Be patient. A good stew takes time to develop its flavor. Don't rush the process by cooking it on high heat.
- Season to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten the flavors.
Conclusion:
Lots-A-Veggies Stew is a hearty, flavorful, and healthy dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a little planning and effort, you can make a delicious and satisfying stew that the whole family will enjoy. So next time you're looking for a comforting and nutritious meal, give Lots-A-Veggies Stew a try. You won't be disappointed!
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