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.
ROOT VEGETABLE AND APPLE STEW
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
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
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
ROOT VEGETABLE STEW
This is a very simple but amazingly flavourful root vegetable stew. It was created one evening when I was trying to come up with something lighter after a weekend of feasting. While not exactly vegan, it can be by simply changing the chicken broth for vegetable broth. Please, experiment with it, add what you want (seasoning, other vegetables, legumes), then come back and let me know what you did and how it turned out.
Provided by Karen1961
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer.
- Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant.
- Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot.
- Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half.
- Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.
Nutrition Facts : Calories 481.8, Fat 16.1, SaturatedFat 2.6, Sodium 1311.5, Carbohydrate 71.7, Fiber 11.1, Sugar 14.4, Protein 14.4
ROOT VEGETABLE BEEF STEW
I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.-Mary Rea, Orangeville, Ontario
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 vegetable, Cholesterol 1 starch.
More about "root vegetable and apple stew recipes"
CHUNKY ROOT VEGETABLE STEW - EASY REAL FOOD
From easyrealfood.com
5/5 (3)Category SoupCuisine AmericanCalories 352 per serving
- In a large soup pot, add the butter and melt over medium high heat until melted. Add the carrots, parsnips, turnip, leeks, scallions and butternut squash, stir and cover. Lower heat to low and cook covered for 15 minutes to sweat the vegetables.
- Add potatoes and garlic and simmer for 15 minutes or until potatoes are cooked through. Add marjoram, mix in and taste. Adjust salt & pepper if needed. Serve warm or at room temperature.
ROASTED ROOT VEGETABLE STEW - A SAUCY KITCHEN
From asaucykitchen.com
4.4/5 (38)Category MainsCuisine MediterraneanTotal Time 50 mins
- Add vegetables to a large baking dish or casserole pan. Drizzle olive oil over and sprinkle the salt, pepper and cayenne over the top and mix everything together until the veggies are well coated in both oil and spice. Place in the middle of the oven and roast for 30-35 minutes until the edges are crispy and veg is fork tender.
- Warm 1 tablespoon olive oil in a large pot over a medium heat. Add the onion and cook, stirring every so often for 5-7 minutes to soften the onion.
APPLE CHICKEN STEW WITH ROOT VEGETABLES | THE FOOD BLOG
From thefoodblog.net
5/5 (2)Total Time 1 hrCategory Main CourseCalories 266 per serving
ROASTED ROOT VEGETABLE STEW WITH TOMATOES AND KALE …
From simplyrecipes.com
ROOT VEGETABLE PAN ROAST WITH CHESTNUTS AND APPLES …
From foodandwine.com
PORK STEW WITH ROOT VEGETABLES AND APPLE CIDER…AND
From ontariopork.on.ca
ROOT VEGETABLE STEW (POLISH-STYLE) - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
ROOT VEGETABLE STEW – BEST VEGETARIAN RECIPES 2023
From goodhousekeeping.com
Servings 4Total Time 1 hr 20 minsCategory DinnerCalories 318 per serving
ANNA JONES’ CELERIAC STEW AND SOUP RECIPES | FOOD | THE GUARDIAN
From theguardian.com
EASY VEGETABLE STEW RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
BEEF STEW WITH ROOT VEGETABLES AND CHAMPIGNONS | UKRAINIAN RECIPES
From ukrainian-recipes.com
11 ROOT VEGETABLE RECIPES TO TAKE YOU BEYOND THE ROASTING PAN
From saveur.com
VEGAN SLOW COOKER RECIPES: DELICIOUS, NUTRITIOUS, AND CONVENIENT …
From rootkitchen.uk
ROOT VEGETABLE STEW WITH HERBED DUMPLINGS RECIPE | EATINGWELL
From eatingwell.com
BARLEY STEW WITH ROOT VEGETABLES RECIPE | GREENER IDEAL
From greenerideal.com
ROOT VEGETABLE SOUP WITH BARLEY | RECIPE | ELLE REPUBLIC
From ellerepublic.de
You'll also love