Summer Harvest Stew Recipes

HARVEST BEEF STEW

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.

THREE SISTERS HARVEST STEW

Steps:

• In a large stew pot, heat the olive oil.
• Add the onion and stir to coat with oil.
• Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
• Simmer until squash is tender, then add chopped parsley and stir.
• Serve hot.
• I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

SUMMER HARVEST STEW

Steps:

• Heat oil in large dutch oven.
• Add onions and garlic, cook till onions are translucent.
• Reduce heat, add potatoes, bell peppers and tomatoes.
• Season with garlic salt and pepper.
• Cover and cook till potatoes are tender, stirring occasionally and adding water as needed.
• Serve over rice or pasta.

SUSAN'S HARVEST STEW

Steps:

• Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
• Pour 1 T of the oil into a hot pot (covered casserole), brown beef quickly over high heat, add more oil as needed; set beef aside.
• In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
• Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
• Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
• Taste & season with salt & pepper.
• Cool; cover & chill overnight.
• Reheat & serve as noted in description (above).

HARVEST BEEF CHUCK STEW

Steps:

• Heat oil in large pan over med-high heat.
• Add beef and saute for five minutes, browning on both sides.
• Remove meat from pan.
• Add onion and garlic.
• Saute five minutes.
• Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
• Bring to a boil.
• Add beef and simmer 1 hour.
• Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
• Add the flour and water and cook five more minutes.