veggie stew recipes?

[foxytina_69]

anyone have any good veggie stew recipes? im feeling like stew for sum reason.

[i_like_deer]

posole is a veggie stew that i make all the time & it's really easy to cook but it takes a long time beacuse the posole kernals must be boiled for at least 3-4 hours (but usually the longer you cook stew the better it will taste ).

boil the posole in a big pot until they begin to soften. add some potatoes & continue to boil until they are breaking apart. you can add whatever vegetables you want. i use squash, onions, mushrooms, bell peppers or pablanos & green chile. you'll want to boil all this stuff together for about 20 min or so, so make sure the posole is pretty much done. the seasonings i use for this dish are garlic, cilantro, parsley, pepper & a little cumin. also adding a little olive oil gives it a richer flavor.

for a super quick version of this recipe, replace the posole with regular corn kernals.

(also replacing some of the water with vegetable broth will give it a little better flavor)

[GoodbyeGirl]

posole is so good! it's great to have a vege recipe for it.
here are some stew recipes that i have........

wild mushrooms are one of the most pleasurable culinary jewels. each variety posesses its own distinctive aroma and flavor. in this recipe any assortment will do.

WILD MUSHROOM RAGOUT
1oz dried porcini
1c boiling water
3T olive oil
1 medium onion, diced
1 medium leek, white part only, diced
4 plump cloves garlic, minced
2lbs assorted wild and cultivated mushrooms, sliced
1t salt
1/2 t freshly ground black pepper
1/2c dry white wine
3-4 plum tomatoes, peeled, seeded & chopped (or 1c canned chopped tomatoes)
1T chopped fresh sage or 2T chopped fresh basil
1/4c chopped fresh flat-leaf parsley
place the porcini in a small bowl and pour the boiling water over them. let them stand in the water for 20-30 minutes. pour the liquid through a strainer lined with a paper coffee filter and reserve the liquid. rinse the porcini with a little bit of water to remove any lingering grit and gently squeeze them dry. chop them or cut them with scissors into small pieces. set both the porcini and the liquid aside.
in a large deep skillet or stewpot over medium heat, heat the olive oil. add the onion and leek and cook, stirring occasionally, until both are very tender, about 15 minutes. add the garlic and cook, stirring constantly, for 2 minutes. add the mushrooms and cook, stirring occasionally, until soft, about 10 minutes. add the salt and pepper. pour in the wine and reserved porcini liquid, and add the tomatoes and sage. reduce the heat to medium-low. simmer, uncovered, until most of the liquid is evaporated, about 30 minutes. stir in the parsley before serving.

[GoodbyeGirl]

throughout indonesia food is often simmered in spices and coconut milk. the spice-scented sauce permeates the squash.

INDONESIAN BUTTERNUT IN COCONUT SAUCE
2T peanut oil
2 shallots (or 1 small onion), thinly sliced
2 cinnamon sticks
4 allspice berries
4 cardamom pods
1/2t whole cumin seeds
2 cloves garlic, minced
1in piece fresh ginger, minced
1t crushed red chili flakes (or sambal ulek)
1 2/3c coconut milk
1T soy sauce
1T fresh lime juice
1 1/2T dark brown sugar
1T natural unsalted peanut butter
2 1/2lb butternut squash, pared & cut into 1in cubes (about 6 1/2c)
1 small red bell pepper, thinly sliced
1 small gren bell pepper, thinly sliced
1/3c chopped macadamia nuts or peanuts
3T chopped fresh mint
in a stewpot over medium heat, heat the peanut oil. add the onions, cinnamon, allspice, cardamom & cumin. cook, stirring occasionallu, until the onions are tender, about 10 minutes. add the garlic, ginger & chili flakes. cook, stirring occasionally, for 2-3 minutes. the aroma of the spices should be quite strong. add the coconut milk, soy sauce, lime juice, brown sugar, and peanut butter and stir. bring the liquid to boil. add the butternut and bell peppers. reduce the heat to medium-low. cover and simmer until the vegetables are tender, about 30 minutes. serve garnished with the macadamis nuts and mint.

[GoodbyeGirl]

MEDITERRANEAN SWISS CHARD, CHICKPEA & BARLEY STEW
2T olive oil
1 carrot, coarsely diced
1 medium onion, diced
1 yellow bell pepper, coarsely diced
1 red bell pepper, coarsely diced
2 garlic cloves, chopped
2 1/3c vegetable broth
1/2c medium pearl barley
1T chopped fresh oregano (1t dried)
1/4t freshly ground black pepper
1lb swiss chard, washed very well & tough stems removed
1 medium zucchini, sliced
1 1/2c cooked chickpeas (16oz can, drained & rinsed)
lemon wedges for garnish
in a stewpot over medium heat, heat the olive oil. add the carrot and onion and cook, stirring occasionally, until the onions are translucent, about 5 minutes. add the bell peppers and cook, stirring occasionally, until the vegetables soften, about 5 minutes. add the garlic and cook, stirring often, for 2 minutes. add the broth, barley, oregano, and pepper. cover and simmer for 35 minutes.
meanwhile, prepare the swiss chard. wash the chard well several times; it tends to be very sandy. trim off the tough ends. with scissors, separate the leaves from the stem. cut the stems into 1/2inch pieces, then cut the leaves into 2inch wide strips. set aside.
after the barley and vegetables have cooked for 35-40 minutes add the swiss chard stems and zucchini to the stewpot. cover and cook until the barley is tender, about 10-15 minutes longer. if the mixtrue is becoming too dry add a little extra broth or water. put the swiss chard leaves on top of the barley-vegetable mixture. cover and cook until the leaves wilt, about 5-7 minutes longer. stir the leaves and the barley-vegetable mixture together. serve in bowls garnished with lemon wedges.

[GoodbyeGirl]

a classic cold-weather stew. it requires little effort and always hits the spot on frosty days. my mother usually served this type of stew with mashed potatoes.

MOM'S VEGETABLE BARLEY STEW
28oz can whole tomatoes
4-6c vegetable broth
2 medium onions, sliced
3 medium carrots, sliced
2 celery stalks, sliced, and the leaves chopped
10oz pkg frozen corn kernels
10oz pkg frozen lima beans
1/2c barley
1 bay leaf
3 sprigs fresh thyme (1t dried)
10oz pkg frozen string beans or broad beans
10oz pkg frozen peas
3T chopped fresh flat-leaf parsley
salt & pepper to taste
in a small bowl crush the tomatoes with the back of a spoon. in a stewpot over medium heat combine the tomatoes and their liquid, 4c water, onions, carrots, celery, corn, lima beans, barley, bay leaf & thyme. cover and bring to a boil. reduce heat to medium-low and simmer, uncovered until the barley and vegetables are tender, about 1 1/4 hours. stir in the string beans and peas. add more liquid, 1/2c at a time if the stew is becoming too thick. simmer for another 20-30 minutes. stir in the parsley. season with salt and pepper to taste.