BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE
A hearty, satisfying stew, made with colorful, autumn bounty. I love the bold taste of fall veggies!
Provided by Brenda.
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 372.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 217, Carbohydrate 42, Fiber 7, Sugar 9.7, Protein 28.2
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
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.
COLORFUL FALL HARVEST STEW
very good stew had made it for years about this time it goes like hot cakes
Provided by Nancy Greathouse @WVWHITELIGHTEN
Categories Other Soups
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the broth, Beck's Oktoberfest Beer, potatoes, carrots, celery, onion, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes until vegetables are tender. Stir in Johnsonville® Smoked Bratwurst and tomatoes.
- Combine cornstarch and water until smooth; stir into stew. Bring to a boil. Cook and stir for 1 minute or until thickened. Serve hot with a thick slice of bread.
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
More about "colorful fall harvest stew recipes"
14 FALL STEW RECIPES TO KEEP YOU WARM ALL SEASON
From bhg.com
Occupation Food Editor, Better Homes & GardensPublished Mar 31, 2016Estimated Reading Time 5 mins
- Pumpkin, Chickpea, and Red Lentil Stew. If you love pumpkin, which is technically a winter squash that we associate with fall thanks to jack-o'-lanterns and harvest displays, look no further than this pumpkin stew.
- Rich Beef Stew with Bacon and Plums. Enjoy this fall stew by chef Scott Peacock reminiscent of his mother's recipe. Beef and bacon are a pairing you've likely considered, but plums (well, pitted prunes in this case) might be a surprise.
- Pork and Poblano Stew. A fresh poblano chile pepper kicks up the heat just to mild in this sweet-savory fall stew. The pork tenderloin adds plenty of satisfying protein and a hint of orange from both zest and juice adds surprising brightness.
- Mediterranean Kale and Cannellini Stew with Farro. One of our most popular recipes, this autumn stew hardly deserves to wait for cool weather to arrive at your table.
- Mustard-Herb Beef Stew. Talk about big flavor. This fall beef stew recipe utilizes dark beer, spicy brown mustard, and beef broth to achieve its signature taste.
- Sausage and White Bean Stew with Kale. If you have 45 minutes, you have enough time to get this top-rated fall stew on the table. Hearty great Northern beans, diced onions, carrots, garlic, and crushed peeled tomatoes form the base of this cozy kale-and-sausage stew.
- Curried Cider-Pork Stew. You'll definitely welcome cooler weather when you have a pot of this fall stew on the stove. We've got plenty of seasonal ingredients to go along with boneless pork shoulder including fresh crisp apples and butternut squash.
- Burgundy Beef Stew. An entire cup of burgundy wine goes into this stew that begs to be served over egg noodles. As for the rest of the wine? It seems like a waste not to drink it alongside a bowl of this seriously delicious fall stew.
- Spicy Chipotle Chicken Lentil Stew. This easy fall stew packs a ton of flavor with little hands-on time thanks to your trusty slow cooker. Lentils, carrots, and tomatoes accompany a full pound of chicken.
- Coconut-Chicken Curry Stew. This fall stew is divinely aromatic while it slowly cooks to perfection. Boneless chicken thighs simmer in a fragrant Thai-inspired mixture of coconut milk, curry powder, and broth.
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.
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.
HARVEST STEW WITH SMOKED SAUSAGE - THE COZY APRON
From thecozyapron.com
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- West Texas Chili. Recipe: West Texas Chili. Make this easy recipe a few days in advance of a busy weeknight for a simple, ready-to-eat meal.
- Leftover Turkey Rice Soup. Recipe: Leftover Turkey Rice Soup. We created this hearty soup with Thanksgiving leftovers in mind, but you could easily swap in shredded rotisserie chicken for a fall weeknight alternative.
- Pecan Soup. Recipe: Pecan Soup. This velvety soup uses toasted pecans to achieve a deliciously rich and nutty flavor.
- Acorn Squash Soup. Recipe: Acorn Squash Soup. Acorn squash is one of fall's fresh joys to add to weeknight dinners, including this beautiful soup recipe. Feel free to toss in some extra diced roasted squash after pureeing to give it some additional texture.
- Roasted Tomato Soup with Cheddar Cheese. Recipe: Roasted Tomato Soup with Cheddar Cheese. This hot tomato soup is best served on a cool fall day alongside a grilled cheese sandwich.
- Chicken Chili. Recipe: Chicken Chili. The convenience of a deli chicken, the nourishing quality of seasonal vegetables, and the full flavor of traditional chili spices work together to create this comforting pot of Chicken Chili.
- Chunky Vegetable Beef Soup. Recipe: Chunky Vegetable Beef Soup. Ground beef, everyone's favorite easy ingredient, provides a filling base for this flavor-packed fall soup.
- Chicken and Sausage Gumbo. Recipe: Chicken and Sausage Gumbo. Cajun seasoning makes this classic gumbo oh-so hearty and delicious.
- Carne Guisada. Recipe: Carne Guisada. When the temperature starts to drop there is nothing more satisfying than a bowl of hearty, flavorful stew.
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