Red Veggie Stew Recipes

VEGETABLE STEW

Steps:

• Heat a tbsp of olive/avocado oil in a large pot/pan over medium heat. Finely chop the onion and add it in. Stir and let cook for a few minutes.
• Add the minced garlic and cook for a minute. Peel the carrot and cut it into semi circle slices. Add to the pan.
• Cut the red pepper into ½-inch chunks, the mushrooms into quarters and the zucchini into semi circle slices.
• Add them all to the pan and cook for 5-10 minutes, until starting to brown and soften. Add a little more oil if needed.
• Peel and cut the sweet potato into ½-inch pieces. Add it to the pan along with the herbs, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, chopped tomatoes and vegetable stock.
• Bring to a gentle simmer and leave to cook for 20-25 minutes, until the sweet potato is soft through. Add chopped kale within the last few minutes.
• Season with salt and pepper, to taste. Serve and enjoy!

HEARTY VEGETABLE STEW RECIPE BY TASTY

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!

RICH RED WINE VEGETABLE STEW

Steps:

• Preheat broiler. Coat tomatoes and onion with 2 teaspoons of oil. Place on a cookie sheet and broil for 12 minutes, turning halfway through.
• Remove from the oven. Coarsely chop tomatoes and onion in a food processor. Reserve.
• While tomatoes and onion broil, place wine, garlic, ground mushrooms and bay leaf in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 15 minutes.
• Remove from oven and uncover. Transfer wine mixture to a small bowl. Whisk in tomato paste, marjoram and thyme. Reserve.
• Place mushrooms in the dish and toss with the remaining 1/4 cup oil. Cook, uncovered, for 10 minutes.
• Remove from oven. Scrape tomato mixture over mushrooms and smooth into an even layer. Arrange green beans in a circle around the outer edge of the dish. Arrange turnips in a circle just inside green beans. Place carrots in the center of the dish. Pour the wine mixture over the vegetables. Sprinkle with pepper. Cook, covered, for 30 minutes.
• Combine cornstarch and water in a small bowl and scrape into dish. Add parsley and stir well. Cook, covered, for 3 minutes.
• Remove from oven. Stir in salt.