HARVEST BEEF STEW
This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.
Provided by CULINARYJEN
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g
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
HARVEST PORK STEW
This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.
AUTUMN STEW
This is an excellent tried-and-true soup recipe that I've used repeatedly through the years. It is one of my favorites from "Betty Crocker's Recipe Card Library", which I've had since I began cooking in 1973. This one works equally as well in the crock pot (cook on low till vegetables are tender).
Provided by Fauve
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, cook and stir meat until brown.
- Drain off fat.
- Cook and stir onions with meat until onions are tender, almost 5 minutes.
- Stir in all remaining ingredients; heat to boiling.
- Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.
Nutrition Facts : Calories 236.8, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 863.3, Carbohydrate 16.8, Fiber 3.6, Sugar 6.1, Protein 16.5
HARVEST PORK STEW
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
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
AUTUMN BEEF STEW
Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 366 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 436mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
AUTUMN STEW
After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory pumpkin stew. My family eagerly looks forward to it every year. -Christine Bauer, Durand, Wisconsin More Pumpkin Stew Recipes »
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.
Nutrition Facts : Calories 248 calories, Fat 13g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 302mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
AUTUMN HARVEST STEW
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
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.
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AUTUMN HARVEST BEEF STEW - MY HOMEMADE ROOTS
From myhomemaderoots.com
4.8/5 (10)Total Time 3 hrs 30 minsServings 6
- In a large heavy skillet or saute pan, heat 1 tablespoon of oil over medium-high heat. While the oil is heating, toss beef cubes with flour and a generous pinch of salt in a large mixing bowl.
- When the oil is hot, brown the beef cubes. To get a golden-brown crust on the beef, be sure not to crowd the pan. Depending on the size of your pan, you may need to brown the beef in batches. Transfer the browned beef cubes to a Dutch oven or other heavy, oven-safe pot.
- Add the remaining tablespoon of oil to the same pan you used to brown the beef. Add diced onion, carrots, and celery to the pan. Season with a pinch of salt, and saute over medium-high heat for 5-6 minutes, or until vegetables are starting to soften and turn lightly brown at the edges.
AUTUMN HARVEST PORK STEW - THE SEASONED MOM
From theseasonedmom.com
Reviews 2Category DinnerCuisine AmericanTotal Time 6 hrs 15 mins
- Place potatoes, apples and onion in the bottom of a slow cooker. Add pork, thyme, rosemary, salt and pepper. Pour cider and broth over top. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Serve immediately.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced pork to the pot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
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