Best Susans 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.

HARVEST PORK STEW

Harvest Pork Stew image

I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.

Provided by CariCat

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h40m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter or oil
1 ½ pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups chicken broth
½ teaspoon salt
¼ teaspoon dried rosemary, crushed
¼ teaspoon rubbed sage
1 bay leaf
3 cups frozen, cubed butternut squash
2 MacIntosh apples, cored and cubed
2 large potatoes, peeled and cubed
2 cups carrots, peeled and diced

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.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g

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.

SUSAN'S HARVEST STEW

Susan's Harvest Stew image

Make this the day before you need it and re-heat right before serving time. Thanks to Susan Branch ("Autumn") for this wonderful recipe. On the day of serving, prepare your "serving bowl" by baking a hollowed out pumpkin (remove seeds & stringy gunk, scrape as dry as possible); rub outside with veg oil and roast for 20 minutes; fill with hot stew, set lid slightly cocked, and serve! COOKING TIME does NOT include overnight sitting.

Provided by Debber

Categories Stew

Time 2h35m

Yield 1 big pot, 8-10 serving(s)

Number Of Ingredients 20

Ingredients

2 bay leaves
4 cloves
6 sprigs parsley
2 sprigs rosemary (3-inch sprigs)
3 sprigs thyme (3-inch sprigs)
orange zest
4 tablespoons oil
3 lbs beef, 1-inch cubes
2 medium onions, chopped
2 garlic cloves, minced
1 (4 ounce) can tomato paste (use half)
1/2 cup flour
3 cups beef broth
2 cups red wine (pinot noir)
3 parsnips, peeled & sliced
3 yukon gold potatoes, peeled, cubed
3 carrots, peeled & sliced
3 celery ribs, sliced
3 cups butternut squash, cubed
1 (10 -12 lb) fresh pumpkin

Steps:

Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
Pour 1 T of the oil into a hot pot (covered casserole), brown beef quickly over high heat, add more oil as needed; set beef aside.
In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
Taste & season with salt & pepper.
Cool; cover & chill overnight.
Reheat & serve as noted in description (above).

Nutrition Facts : Calories 1543.8, Fat 128.6, SaturatedFat 51.5, Cholesterol 168.6, Sodium 533.7, Carbohydrate 69, Fiber 7, Sugar 14, Protein 24.3