Best Hot Vegetable And Fruit Stew Recipes

HEARTY VEGETABLE STEW RECIPE BY TASTY

Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
Remove the bay leaves.
Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

HOT VEGETABLE AND FRUIT STEW

Hot Vegetable and Fruit Stew image

Make and share this Hot Vegetable and Fruit Stew recipe from Food.com.

Provided by Nyteglori

Categories Stew

Time 35m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 potato, chopped
1 onion, chopped
1 apple, chopped
3 dried peaches, quartered
1/8 cup raisins
1/8 cup dried currant
cinnamon, to taste
nutmeg, to taste

Steps:

Add all to pot and cover with water.
Cook until tender and serve hot.

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