How To make End Of Summer Stew
1 1/2 lb Beef stew meat, trimmed and
- cubed 1 T Cooking oil
12 md Fresh tomatoes, peeled and
- cut up 2 c Tomato juice or water
2 md Onions, chopped
1 ea Garlic clove, minced
1/2 t Pepper
2 t Salt
6 md Potatoes, peeled, quartered
5 ea Carrots, sliced
2 c Cut corn
2 c Fresh cut green beans
2 c Peas
3 ea Celery stalks, sliced
1 c Summer squash
1/4 c Snipped fresh parsley
1 t Sugar
In a Dutch oven, brown meat in oil over medium heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add squash; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar. You can substitute or leave out any of the vegetables, or use canned or frozen, instead of fresh.
How To make End Of Summer Stew's Videos
Best Veg Stew EVER - Vegetable Stew - Vegan Recipes - Easy Veg Stew
Best Veg Stew EVER - Vegetable Stew - Vegan Recipes - Easy Veg Stew
NOTE - you can play around with the amount of veg you use.
1 LARGE ONION
2 CUPS EGGPLANT
2 CUPS POTATO
1 CUP CARROTS
1 CUP BELL PEPPERS
1TBSP GARLIC
2 CUPS PUMPKIN
1 CUP ZUCCHINI
2TSP OREGANO
1TSP THYME
1TSP CHILLI FLAKES
OIL
SALT PEPPER
1 GLASS WATER
2 CAN TOMATOES
FRESH CILANTRO/CORIANDER
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Ratatouille (aka End Of The summer Veggie Stew)
Ratatouille is a simple, one pot veggie stew. Great way to use up all those summer veggies, especially if you have a garden.
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Make this stew before summer ends #shorts
This Hearty Eggplant Stew is packed with fresh summer vegetables and simple pantry staples to make a delicious dish you'll crave every year at the end of summer. Vegan, Gluten-Free, Grain-Free.
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A classic end-of-summer French stew - Ratatouille Recipe at home 2022
Ingredients
2 pounds ripe red tomatoes (6 medium or 4 large)
1 medium eggplant (1 pound), diced into ½-inch cubes
1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
¾ teaspoon fine sea salt, divided, more to taste
1 medium yellow onion, chopped
4 cloves garlic, pressed or minced
¼ cup chopped fresh basil
¼ teaspoon red pepper flakes, more or less to taste
Freshly ground black pepper, to taste
Instructions
★ To prepare your tomatoes, remove any woody cores with a paring knife. On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated.
★ Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
★ Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and stir. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
★ Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
★ Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
★ Serve hot in bowls
#Ratatouille #FrenchRatatouille