WINTER BEEF STEW
"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too-I can put it in the oven and practically forget about it."
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.
Nutrition Facts : Calories 364 calories, Fat 9g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 544mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
WINTERGOLD STEW
Make and share this Wintergold Stew recipe from Food.com.
Provided by Annacia
Categories Stew
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes.
- Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
- Stir in the kale and cook for about 10 minutes more.
- To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
- Ladle into bowls and serve hot.
Nutrition Facts : Calories 97.2, Fat 2.8, SaturatedFat 0.4, Sodium 432, Carbohydrate 17.5, Fiber 3.9, Sugar 6.4, Protein 2.8
CROATIAN SPRING VEGETABLES STEW
There is very obvious Austrian influence in this meal. My grandmother used to prepare this side dish every spring, and I remember that, as a kid, I was thrilled every time I had this meal for lunch.
Provided by nitko
Categories Stew
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut carrots into cubes, and kohlrabi into sticks. Use only white parts from cauliflower.
- Put oil in a pan, add sugar and cook it until sugar becomes brown. Add peas, carrots, kohlrabi and cauliflower, water and salt into pot and cook until vegetable is soft (usually 15-20 min.).
- Stew must be sticky but not too much. When adding water do not put too much, just to cover the vegetables. You can also use kohlrabi leaves to add into stew, but not too much. Kohlrabi must be small, not bigger than tennis ball, otherwise it will be too hard with wooden parts inside which is not good. You can also add potatoe.
Nutrition Facts : Calories 265.4, Fat 4.5, SaturatedFat 0.6, Sodium 111.5, Carbohydrate 46.8, Fiber 16.8, Sugar 20.9, Protein 13.4
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