Speedy Veggie Stew Recipes

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:

• Combine all ingredients of choice in a small pot. Bring to a boil, reduce heat and simmer 10 minutes or longer.
• Adjust flavors and serve.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

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.