Best Harvest Stew Recipes

HARVEST PORK STEW

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
• Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

HEARTY HARVEST AND HAM STEW

Steps:

• Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
• Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
• Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

HARVEST BEEF STEW

Steps:

• Heat bacon grease in a large pot over medium heat.
• Combine flour with salt and pepper. Coat beef cubes.
• Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
• Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
• Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.

HARVEST PORK STEW

Steps:

• In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

PUMPKIN HARVEST BEEF STEW

Steps:

• In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.

HARVEST BUTTERNUT & PORK STEW

Steps:

• In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.

HARVEST BEEF CHUCK STEW

Steps:

• Heat oil in large pan over med-high heat.
• Add beef and saute for five minutes, browning on both sides.
• Remove meat from pan.
• Add onion and garlic.
• Saute five minutes.
• Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
• Bring to a boil.
• Add beef and simmer 1 hour.
• Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
• Add the flour and water and cook five more minutes.

THREE SISTERS HARVEST STEW

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.

SLOW COOKER FALL HARVEST PORK STEW

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.

HARVEST STEW

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (dough will be slightly sticky)., Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/4-in. thickness; cut with a floured 2-1/2-in. maple leaf or round cutter. Cover and refrigerate., In a Dutch oven, brown pork in oil over medium heat. Stir in the broth, onion, garlic, basil, rosemary, salt and pepper; cover and simmer for 1 hour., Add rutabaga and carrots; cover and simmer for 30 minutes or until vegetables are crisp-tender. Add beans; cook for 10 minutes longer or until beans are crisp-tender. Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened., Pour into an ungreased shallow 2-1/2- to 3-qt. baking dish. Immediately top with 12 biscuits. Bake, uncovered, at 400° for 15 minutes or until biscuits are golden brown. Bake remaining biscuits on an ungreased baking sheet for 10-12 minutes.

HARVEST CHICKEN SKILLET STEW

Steps:

• Heat 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.
• Sprinkle with remaining parsley just before serving.

AUTUMN HARVEST STEW

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.

HARVEST PORK STEW

Steps:

• Cut cutlets into bite sized pieces.
• Put oil in skillet and heat till hot.
• Coat the meat with the flour, use more if necessary.
• Fry meat till done.
• In the mean time put the vegetable in the crock pot.
• Pour in the 1/2 cup chicken broth.
• Add the meat.
• Add the salt, thyme, and pepper.
• Toss to mix and cover.
• Cook on low for 5 to 6 hours.
• Pour the 1 cup broth into mixing cup.
• Add enough cornstarch to thicken broth to desired consistency.
• Pour over stew and mix well enough to coat with sauce.
• Sprinkle with parsley and serve.
• Adjust seasonings as desired.

AUTUMN HARVEST STEW

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

THREE SISTERS HARVEST STEW

Steps:

• Heat 2 tablespoons water in a soup pot, add the onion and saute until tender. Add the garlic and jalapeno and continue to saute for an additional minute. Add remaining ingredients except spinach. Bring to a boil, reduce heat and simmer until all the vegetables are tender, about 25 minutes. Add additional vegetable broth if needed to adjust consistency. Stir in spinach and heat until wilted. Serve topped with toasted pumpkin seeds. In Native American mythology, squash, corn and beans are known as the "three sisters". Interplanting corn, beans and squash in the same mounds enhances their growth and was widespread among American Indian farming societies. Corn acts as a trellis for climbing beans, which nourish the soil with nitrogen, and squash vines shade the shallow corn and bean roots.

BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE

Steps:

• Combine all ingredients in a 4 qt crock pot, stir well.
• Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
• Gently stir halfway through cooking.
• Serve with fresh, crusty bread.
• Enjoy!

HARVEST BEEF STEW

Steps:

• Heat oven to 325 degrees.
• Mix all ingredients except corn, potatoes, peas and potatoes in ovenproof Dutch oven or decent size pot, breaking up tomatoes.
• Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. I keep beef broth ready to add in case I need more liquid.
• Stir in potatoes, cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.
• Stir in peas and corn. Cover and let stand 15 minutes before serving.
• NOTE: this freezes well.

WINTER HARVEST CURRY STEW

Steps:

• Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.

BUTTERNUT HARVEST STEW

Steps:

• Melt butter in large saucepan. Add pork, onion, and garlic and sautee until meat is no longer pink; drain off fat.
• Add broth, salt and herbs and simmer 20 minutes.
• Add squash and apples and simmer uncovered until tender, 20 minutes. Discard bay leaf.

SLOW COOKER HARVEST BEEF STEW

Steps:

• Place flour and meat tenderizer in a plastic bag and shake to mix. Add meat, a few pieces at a time, shaking to coat. In a large saucepan or skillet, heat oil. Brown meat and drain. In a slow cooker, layer meat and all other ingredients, mix well. Cook on LOW for 6 hours or until the meat is tender. Optional: Add the noodles at the end and cook until tender.