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How To make Winter Vegetable Stew/Pie
Stock:
1/2 cup dried vegetable soup mix
3 cup slightly aged chopped white mushrooms
3 cup water
Stew:
1/2 rutabaga halved then thinly s
1 cup white mushrooms :
slightly aged, halve
6 small shitake coarsely chopped
1 tablespoon olive oil
salt and pepper to taste 5 garlic cloves :
finely chopped
1/2 cup dry sherry
1 medium yellow onion cut into large piece
1 medium carrot :
peeled, 1/2" slices
2 medium russet potatos in 1/2 of 1/2" slice
1 medium fennel bulb :
quartered, in 1/2" s
2 tablespoon fresh thyme chopped or 2 tsp dri
2 tablespoon fresh marjoram :
chopped or 2 tsp dri
2 tablespoon fresh parsley chopped or 2 tsp dri
This began last night as an effort to make the Winter Vegetable Pie recipe
in the _Fields of Greens_ cookbook just acquired (and thanks to those who sent advice on the book last month). As usual, however, we varied a great
deal, so the result is greatly different from the book's:
but was wonderful. We realized that the recipe started with "Mushroom stock," which would take 3 hours to make. Since it was already 7 in the evening, that was out. The celery root we thought was in the vegetable bin was a rutabaga; we had six shitake to use up. So we improvised: Stock: Gently simmer, until reduced to about 2 cups liquid.
Heat 1 tablespoon of the olive oil in a large skillet; add the mushrooms, pinch of salt, 2 or 3 grinds of pepper. Sear the mushrooms over high heat
until golden. Add half the garlic and deglaze the pan with half the sherry. When the pan is almost dry, transfer the mushrooms to a bowl. Heat the remaining tablespoon of olive oil in stew pot and add the onion, pinch of salt, 2 grinds of pepper; saute until onion is transparent. Add the remaining garlic, rutabaga, carrot, potatos, and fennel, saute for 5 minutes. Add the mushrooms, herbs, and the reduced stock. Cover and simmer until vegetables are soft and flavors melded, about 30 minutes over
medium/medium low heat. Serve over grain, pasta, or polenta (we used a mixed spiral spinach pasta and basmati rice left over from previous meals), with crusty bread, bread sticks, or pretzels. The _Fields of Greens_ book takes its mixture, pours it into a 9 inch round baking dish, then covers it with a white pastry cover, with an egg wash on it (there goes the vegan listing!), then bakes in 375 degree oven for 40 minutes. Our variation worked well; we ate at about 8:45 (which is fairly normal for us), a rich and warming stew with the temperature outside at -5, wind chill -37. We'll try some different root vegetables next time, and perhaps add tofu slices as well.
How To make Winter Vegetable Stew/Pie's Videos
Steak Pie | Scottish Recipe
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Hey folks! Today I made a traditional steak pie :) Steak pie is very popular in this country all year round but especially around Boxing Day and new year.
These are more often than not bought from a butchers shop ready made…but it is very easy to make! Especially if you buy the pastry :) I’m not the best at puff pastry, and it is very time consuming to make yourself! But if you want to, then make your own pastry :)
Everything I used will be listed below.
-Cheryl x
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Serves 4 (my pie tin was 9 x 6 x 2 inches, and my slow cooker is 3.5 litres)
Shopping list:
425g (15 oz) Block of puff pastry - rolled out to cover your pie tin
A few Tablespoons flour (add 1/2 teaspoon of salt & pepper)
1/2 Pint (10 oz) beef stock - I used OXO cubes
400g (14 oz) Diced casserole or stewing steak
4 Beef link sausages (optional)
1 Large onion - finely diced
Gravy granules or cornflour - to thicken the gravy if needed (amount will vary)
1 Beaten egg - for glazing your pastry
Olive oil - for frying
————————————————————————————————————————————
1 - Coat your meat well with the seasoned flour - shake off any excess.
2- Flash fry the beef in a little olive oil on a medium to high heat on each side until it’s coloured all over - remove from the pan.
3- Fry the sausages in the same pan until browned all over - remove from the pan.
4 - Fry the onions in the same pan until translucent - remove from pan.
5- Add everything to the slow cooker and cover with the beef stock.
6- Cook for 6-8 hours on high or 8-10 hours on low - The meat should be very tender, but not falling apart.
7- Thicken to your liking with gravy granules, Bisto or a cornflour slurry (1 teaspoon water & 1 teaspoon cold water mixed) I used beef Bisto Best.
8 - Spoon into your pie tin and cover with the rolled out pastry
9 - Score the pastry or cut a whole on the top to let the steam out and brush with beaten egg.
10 - Cook the pastry following the directions on your pack. I gave mine 35 minutes on gas mark 5/215c/415f and covered mine with foil once the top was nicely browned to prevent it burning.
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Jamie's Quick Chicken & Mushroom Pie
This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it's a great winter warmer. Jamie's here to show you every step of the way.
This speedy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 92-93 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
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€1 VEGAN WINTER STEW | THE HAPPY PEAR
The weather always tells us what to eat, we always find ourselves naturally going towards hearty stews and pies and warming nourishing food. This is a lovely stew, it's super easy to cook and the ingredients cost less than 5 euro.
All the best,
Dave & Steve.
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Slimming World slow cooker winter vegetable stew recipe - full recipe in the description below
This recipe is from the Slimming World Comfort Zone recipe book available to Slimming World members through groups or online. To find out more go to:
serves 4
Syns per serving - Free
350g carrots, cut into bite-size chunks
350g prepared butternut squash, cut into bite-size chunks
6 garlic cloves, sliced
1 tbsp chopped fresh sage
75g dried pearl barley
75g dried red lentils
300g celeriac, peeled and cut into bite-size chunks
350g waxy potatoes such as Desiree, cut into bite-size chunks
1 litre boiling vegetable stock, suitable for vegans
2 celery sticks, sliced
1 large leek, sliced
1 vegetable stock pot, suitable for vegans
chopped fresh parsley, to serve
Put the squash and carrots in the slow cooker and sprinkle over the pearl barley, lentils, garlic and sage. Cover with the celeriac and scatter the potatoes on top. Season lightly and pour over the stock. Cover and cook on low for 4 hours.
Stir in the stock pot, celery and leek, cover again and cook for a further 2-3 hours or until the vegetables, pearl barley and lentils are tender. Check the seasoning, scatter over the fresh parsley and serve hot.
Don’t have a slow cooker?
Put the squash, carrots, celeriac, potatoes and 4 tbsp stock in a very large saucepan. Cover and cook over a high heat for 10 minutes, adding more stock if it’s looking dry. Add the celery and leek and cook for a few minutes more. Stir in everything else and season lightly, then cover and simmer
for 30-40 minutes or until tender.
Hearty Vegan Mushroom Stew | Vegan Winter Recipes
This stew really lives up to its name. It's hearty, packed with mushrooms, and perfect to keep you warm all season long. Made with potatoes, mushrooms, carrots, and green peas, in a creamy tomato base. This quick and easy vegan recipe is sure to be a dinnertime favourite.
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Winter Warmers With Gordon Ramsay
Since it's getting colder, here's some recipes to help keep you warm!
#GordonRamsay #Cooking
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