Best 11 Winter Vegetable Stew Recipes

SLOW-COOKER WINTER VEGETABLE STEW

Steps:

• In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
• Cover; cook on Low heat setting 8 to 10 hours.
• In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

LAMB AND WINTER VEGETABLE STEW

Steps:

• Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
• Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
• In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
• Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

WINTER VEGETABLE-BEEF STEW

Steps:

• In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
• In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
• Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

WINTER VEGETABLE STEW WITH BEANS

Steps:

• Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
• Cover and cook until all vegetables are tender, about 8 1/2 hours.

CHICKPEA AND WINTER VEGETABLE STEW

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
• Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

VEGETARIAN WINTER VEGETABLE STEW WITH CORNBREAD COBBLER

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a large heavy stockpot over medium-low heat.
• Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
• Saute, stirring often, until the mixture is juicy, about 15 minutes.
• Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
• Place the pearl onions in the boiling water; blanch about 1 minute.
• Drain.
• Transfer onions to ice water.
• When cool, peel them.
• Set aside.
• Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
• Add the sweet potatoes and tomato paste.
• Bring to a boil, reduce heat and simmer for 10 minutes.
• Add the cauliflower and pearl onions.
• Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
• Strain the liquid from the vegetables into a large pot.
• Stir together the water and cornstarch.
• Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
• Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
• (Save any excess liquid for another use.) Top with large dollops of the cornbread topping.
• Bake about 30 minutes, or until the top is golden brown.
• CORNBREAD COBBLER TOPPING-------------.
• Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
• Work in the butter until incorporated.
• Mix in the milk until just moistened.
• Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.

WINTER VEGETABLE STEW

Steps:

• Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.
• Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot squash sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin.
• To serve, toast some Russian black bread or walnut raisin bread, and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone.
• Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.
• Combing above ingredients in a medium bowl and mix well.;

CHICKPEA AND WINTER VEGETABLE STEW

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes.
• Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil.
• Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
• Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous.
• Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

WINTER VEGETABLE STEW

Steps:

• Heat oven to 350 degrees. In a bowl, combine raz al hanout, sugar, coarse salt and pepper. Set aside.
• Cut top off Hubbard squash as a lid. Seed and scrape inside of squash clean. Wash, and reserve seeds. Rub lid and inside of squash with half of spice mixture. Place lid and squash, cut side down, on baking sheet. Cover with foil. Bake for 45 minutes. Remove lid. Return squash to oven, and bake for 45 minutes more, until tender.
• Meanwhile, place cipolini and pearl onions on a baking sheet, and roast for 15 minutes. Spread butternut squash cubes on a separate baking sheet, sprinkle lightly with 1 tablespoon olive oil and roast for 20 minutes. On another baking sheet, arrange rutabaga and turnip cubes in two separate piles. Sprinkle each lightly with 1/2 tablespoon olive oil, and roast, taking turnips out after 15 minutes and leaving rutabaga to continue for 10 minutes more. Peel roasted pearl onions, and cut cipolini onions in half.
• Put potatoes in a steamer basket over simmering water, and steam for 10 minutes, until slightly softened.
• In a large pot over medium heat, warm remaining olive oil. Add onions, leeks, cinnamon sticks, jalapeno and nutmeg, and saute until leeks start to soften. Add squash, rutabaga and turnip, and heat through. Add all of the squash sauce and potatoes, and bring to a simmer. Cook for 20 minutes, until all vegetables are tender.
• Meanwhile, spread Hubbard squash on a baking sheet, sprinkle with olive oil and salt, and toast in oven until they start to pop, about 10 minutes. Set aside to cool.
• When vegetables are done, turn off heat, and add fresh herbs. To serve, ladle stew into cavity of Hubbard squash. Toast bread, and place a slice in each warmed bowl. Ladle stew into bowl. Sprinkle spice mix on rim of squash. With carving knife, cut a thin slice of squash horizontally across rim. Place slice on stew in bowl. Sprinkle rim with more spice mix, and the stew with more fresh herbs. Repeat with remaining bowls. Garnish with seeds.

SLOW COOKER WINTER VEGETABLE STEW

Steps:

• In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
• Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.
• Mix cornstarch and water; gradually stir into stew until blended.
• Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

SLOW-COOKER WINTER VEGETABLE STEW

Steps:

• In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
• Cover; cook on Low heat setting 8 to 10 hours.
• In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.