Hearty Vegetable Stew Recipe By Tasty

Steps:

• In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

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!

Steps:

• Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
• Add celery, carrots, potatoes, and cook until just tender.
• Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
• Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
• Add pasta and cook until pasta is tender, taste & adjust spices.
• Serve with your farorite cornbread or crusty bread, enjoy.

Steps:

• Heat oil in a large, heavy saucepan over medium heat.
• Add onions, garlic, carrots, celery, and mushrooms.
• Cook 10 minutes, stirring frequently.
• Add small amounts of water, if necessary, to prevent sticking.
• Add remaining ingredients, except flour, 1/4 cup water, and wine.
• Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
• Stir occasionally while cooking.
• In a small bowl, gradually stir flour into 1/4 cup water until smooth.
• Add to stew, along with wine.
• Cook, stirring, 5 more minutes.
• Remove and discard bay leaf before serving.

Steps:

• In large kettle, cover beef with water and add chopped onion, salt, thyme.
• Bring to boil.
• Skim fat from surface.
• Add split peas, cover and simmer over low heat, 3-4 hours.
• Add all remaining ingredients.
• Cover and simmer 30 minutes.
• Adjust seasoning, to taste.
• Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.

Steps:

• Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
• Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
• Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
• Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
• Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me.

Steps:

• In a Dutch oven, heat oil over medium heat.
• Add carrots, onion, and celery.
• Cover; cook about 5 minutes or until tender, stirring occasionally.
• Stir in 3 cups water, the potatoes, tomatoes, bouillon, garlic, and 1/2 teaspoon black pepper.
• Bring to boiling; decrease heat.
• Cover and simmer 15 minutes or until potatoes are almost tender.
• In a screw-top jar, combine 1/2 cup cold water and the flour.
• Cover; shake until well mixed.
• Stir flour mixture into the vegetable mixture.
• Cook and stir until thickened and bubbly.
• Dumplings--in a large bowl, stir together the biscuit mix, shredded carrot, and parsley.
• Add 1 cup water; stir with a fork just until combined.
• Gently stir cabbage and peas into stew; taste and adjust seasoning.
• Using two spoons, drop dumpling dough into eight mounds onto hot stew.
• Cover and simmer about 12 minutes more or until a toothpick inserted into a dumpling comes out clean (do not lift cover during cooking).
• Sprinkle each serving with cheese.