Seven Vegetable Stew Recipes

SEVEN VEGETABLE STEW

Seven Vegetable Stew image

Moroccans consider seven to be a lucky number. This I never knew! I gained this recipe when I traveled through Africa one long hot summer. I gained a journal full of recipes and a case of sceptaecemia as a bonus gift!

Provided by PinkCherryBlossom

Categories Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
2 onions, in thin wedges
3 garlic cloves, sliced
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cinnamon stick, about 6 cm
1 orange, juice and zest of
1 teaspoon harissa
4 carrots, matchsticked
450 g small okra
450 g butternut squash, chunked
450 g turnips, wedges
850 ml hot vegetable stock
2 (400 g) cans chopped tomatoes
2 tablespoons tomato puree
4 tablespoons clear honey
2 (400 g) chickpeas, drained
250 g ready-to-eat prunes
1 tablespoon fresh coriander, chopped

Steps:

Heat the oil in a large saucepan and fry the onions over a low heat for 5 - 6 minutes. Add garlic, paprika, cumin, ginger and cinnamon stick and cook for another 2 minutes. Stir constantly.
Add orange zest and juice, harissa, carrots, okra, squash, turnips, stock, tomatoes and puree. Bring to boil and simmer uncovered for 25 minutes.
Add honey, chickpeas and prunes. Bring back to boil and simmer for 15 minutes.
Remove cinnamon and add coriander. Season if desired and serve with cous cous.

Nutrition Facts : Calories 411.4, Fat 3.6, SaturatedFat 0.5, Sodium 374.1, Carbohydrate 93, Fiber 15.7, Sugar 38.4, Protein 10.2

HEARTY VEGETABLE STEW RECIPE BY TASTY

Hearty Vegetable Stew Recipe by Tasty image

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

Ingredients

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

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

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