Best Veg All Stew Recipes
HEARTY VEGETABLE STEW RECIPE BY TASTY
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
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
VEG-ALL STEW
This is a very old family favorite that my mother used to make. There are a lot of extras you can add to make it yours, such as bell pepper, mushrooms, or water chestnuts, with or without the cheese, or sprinkle on some Parmesan. 03-19-16
Provided by Ellen Bales
Categories Beef
Time 25m
Number Of Ingredients 6
Steps:
- 1. Brown the ground chuck and onions in a skillet over medium heat; drain and add seasonings.
- 2. Stir in Veg-All and soup until thoroughly combined. Pour into a 1-1/2-qt. casserole dish.
- 3. Bake in a preheated 400º oven for 15 minutes. Sprinkle with shredded cheddar cheese if desired, bake an additional 3 minutes.
- 4. Serve with biscuits or mashed potatoes.
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