Best Colorful Fall Harvest Stew Recipes

AUTUMN HARVEST STEW

Autumn Harvest Stew image

Make and share this Autumn Harvest Stew recipe from Food.com.

Provided by Concrete Gardener

Categories Clear Soup

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 medium sweet potatoes, chopped and peeled
2 medium parsnips, chopped and peeled
2 small apples, sliced thinly
1 medium onion, chopped
1/2 lb chicken, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
1 sprig fresh parsley
1 cup vegetable broth
1 cup apple juice

Steps:

Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.

SLOW COOKER FALL HARVEST PORK STEW

Slow Cooker Fall Harvest Pork Stew image

Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!

Provided by ElizabethKnicely

Categories Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs boneless pork shoulder, cut into 2-inch pieces
1 (10 3/4 ounce) can Campbell's French onion soup
1/2 cup apple cider or 1/2 cup apple juice
3 large Granny Smith apples, seeded and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces (about 2 cups)
1/2 teaspoon dried thyme leaves, crushed

Steps:

Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

Nutrition Facts : Calories 343.8, Fat 23.6, SaturatedFat 8, Cholesterol 80.6, Sodium 358.2, Carbohydrate 12.9, Fiber 1.3, Sugar 9.2, Protein 20.3

THREE SISTERS HARVEST STEW

Three Sisters Harvest Stew image

This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.

Provided by Kitsune

Categories Stew

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 -2 cup vegetable broth or 1 -2 cup chicken broth
1 large onion, chopped
3 -4 garlic cloves, chopped
1 large carrot, cut into 1 inch chunks
3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
1 (15 ounce) can chickpeas, drained (or any other beans)
1 cup frozen corn kernels
1 teaspoon dried sage (gives an earthy flavor)
1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
salt
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

Steps:

In a large stew pot, heat the olive oil.
Add the onion and stir to coat with oil.
Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
Simmer until squash is tender, then add chopped parsley and stir.
Serve hot.
I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

AUTUMN HARVEST STEW

Autumn Harvest Stew image

Categories Garlic Fry Stew Simmer

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium red or green bell pepper, diced
1 cup water
4 heaping cups prebaked, peeled, and diced orange squash (sugar pumpkin, butternut, carnival, etc.)
3 cups corn kernels (preferably fresh, scraped from 3 to 4 ears)
One 28-ounce can salt-free diced tomatoes, undrained
One 16-ounce can red or black beans, drained and rinsed
1 to 2 fresh hot chilies, seeded and minced, or one 4-ounce can chopped mild green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden.
Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes. Season gently with salt and pepper, then serve in shallow bowls.
Nutrition Information
Per serving:
Calories: 193
Total fat: 3g
Protein: 8g
Fiber: 10g
Carbohydrate: 40g
Cholesterol: 0mg
Sodium: 110mg

COLORFUL FALL HARVEST STEW

Colorful Fall Harvest Stew image

very good stew had made it for years about this time it goes like hot cakes

Provided by Nancy Greathouse @WVWHITELIGHTEN

Categories Other Soups

Number Of Ingredients 12

Ingredients

3 cup(s) beef broth
1 bottle(s) (12 ounces) beck's oktoberfest beer
4 medium red potatoes, cubed
3 medium carrots, sliced
3 medium celery ribs, sliced
1 large onion, chopped
1/4 cup(s) coarse ground mustard
1/4 teaspoon(s) pepper
1 package(s) (16 ounces) johnsonville® smoked bratwurst, sliced
2 medium tomatoes, cut into wedges
3 tablespoon(s) cornstarch
3 tablespoon(s) cold water

Steps:

In a large saucepan, combine the broth, Beck's Oktoberfest Beer, potatoes, carrots, celery, onion, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes until vegetables are tender. Stir in Johnsonville® Smoked Bratwurst and tomatoes.
Combine cornstarch and water until smooth; stir into stew. Bring to a boil. Cook and stir for 1 minute or until thickened. Serve hot with a thick slice of bread.