Potato And Carrot Stew Recipes
POTATO AND CARROT STEW
Make and share this Potato and Carrot Stew recipe from Food.com.
Provided by gourmandelle
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot and add the chopped onion.
- Sauté for a couple of minutes, then add cubed potatoes.
- Cover potatoes with water (about 2-2 1/2 cups, maybe more depending on your pot size).
- Add sliced carrots, bay leaves, tarragon, sweet paprika, thyme, salt and pepper.
- Let it cook until the veggies are tender (about 20 minutes).
- Add flour, dissolved separately in a cup with some cold water.
- Add sliced, peeled tomatoes.
- Stir and cook for another 5 minutes.
- Serve with fresh parsley on top!
SPICY CARROT AND POTATO SOUP
A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.
Provided by west1871
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan or casserole pan.
- Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
- Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
- Pour in the vegetable stock.
- Bring up to the boil and then simmer for 20 minutes until the veg is tender.
- Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
- Taste and season as required with salt and pepper.
- Serve with crusty bread and a twist of black pepper.
POTATO STEW
A yummy side dish. Add sliced polish sausage or leftover ham for an easy main dish. This originated as "Depression" meal when my Polish grandmother could not afford meat. She could go to her cellar for her own canned carrots and tomatoes and then to the root cellar for the potatoes.
Provided by Lorac
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
- Add remaining ingredients and simmer until potatoes are tender.
VEGETABLE-LOADED POTATO STEW
Vegan potato stew loaded with vegetables that goes great with corn bread. Keeps well in the refrigerator for 3 days.
Provided by MartyRiv
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 29.5 g, Fat 0.7 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 1005.8 mg, Sugar 5.1 g
HAM, POTATO, AND CABBAGE STEW
Use leftover ham, an onion, cabbage, and a few other vegetables to create this tasty, warming stew for a quick and easy meal. To complete the menu, serve with a hot, crunchy bread, and add a salad, if you wish.
Provided by Bibi
Categories Stew
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Melt butter in a Dutch oven over medium heat. Add onion and cook until it begins to turn clear, 2 to 5 minutes. Stir in carrots and garlic and cook until fragrant, about 1 minute.
- Stir in cabbage, ham, and potatoes, then add stock, pepper, mustard, and salt. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until cabbage is tender and potatoes are cooked, about 20 minutes.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 22.7 g, Cholesterol 42.8 mg, Fat 15.2 g, Fiber 5.3 g, Protein 13.6 g, SaturatedFat 6.7 g, Sodium 1010.8 mg
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POTATO AND CARROT STEW RECIPE - GOURMANDELLE
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From gourmandelle.com
Servings 6Total Time 30 minsCategory Main DishesCalories 126 per serving
From gourmandelle.com
Servings 6Total Time 30 minsCategory Main DishesCalories 126 per serving
- Add sliced carrots, bay leaves, sweet paprika, thyme, salt, and pepper. Let it cook until the veggies are tender (about 20 minutes).
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From onceuponachef.com
Cuisine American, FrenchTotal Time 3 hrs 30 minsCategory DinnerCalories 539 per serving
From onceuponachef.com
Cuisine American, FrenchTotal Time 3 hrs 30 minsCategory DinnerCalories 539 per serving
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
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Once the stew has thickened a little bit, add the bay leafs and bring the stew to a low simmer and cover it and cook for 2 hours. Make sure to come back and stir it every 30 minutes. If the stew is looking too thick, add in more stock. After the stew has been cooking for 2 hours, now add in the carrots and potatoes.
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