Vegetable Stew Recipe For Winter

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You Can't Go Wrong With These Vegetable Stew Recipes For Winter

Winter is cold and a warm vegetable stew recipe does not need meat to be rich and warming. Look for local produce if possible to ensure that your meal food is sustainable. Root vegetables (onions, turnips, parsnips, rutabagas) are always good choices. Cabbage, sweet potatoes, winter squash, carrots, and various greens like kale are in season in the winter. Here are some recipes for healthful, satisfying winter vegetable stews using local vegetables.

Vegetable Stew Recipe

1. Squash and Carrot Stew

Serve this pretty orange stew over rice or millet.


* 3 cups of cubed, peeled butternut squash (you will need a squash that is about 1.5 pounds for this yield)
* 2 cups chunked, peeled carrots
* 1 can diced tomatoes (14.5-ounce), drained
* 1 cup water
* 1 cup chopped onion
* 3 garlic cloves, chopped
* 2 tablespoons olive oil
* 2 teaspoons paprika (Hungarian sweet paprika will give the stew a rich, smoky flavor, but regular paprika will work)
* 1 teaspoon kosher salt
* 1/2 teaspoon each of ground black pepper, coriander, cumin, turmeric, and ginger
* 1/2 teaspoon cayenne pepper (optional)
* 2 tablespoons fresh lemon juice


Sauté the onions in the olive oil until they are soft. Then add the garlic and all the spices. Stir to combine. Pour in the water, tomatoes, and lemon juice. After it comes to a boil, add the squash and the carrots. Simmer the mixture over medium-low heat for about 25 minutes. Then stir in the salt and pepper and adjust to taste.

Stew Recipe #2

2. Crockpot Root Vegetable Stew

A crusty, whole wheat artisan bread would go well with this recipe.


* 2 tablespoons olive oil
* 4 to 6 small shallots, peeled and cut in half
* 8 chunked, peeled carrots or baby carrots
* 1 pound new potatoes
* 2 turnips or 1 small rutabaga, or a combination
* 2 cloves crushed or minced garlic
* 1½ cups vegetable stock
* ¼ cup dry red or white wine
* 1 tablespoon tamari soy sauce
* 1½ teaspoons dried “poultry seasoning” or a mix of thyme, sage, and savory
* Salt and black pepper to taste


Scrub potatoes and cut them if necessary so that no chunks are bigger than one and a half inches. Peel the turnips or rutabagas and cut them into one-inch pieces.

Use 1 tablespoon of the olive oil to coat the bottom of a crockpot. Put in the shallots, carrots, potatoes, turnips and toss them to coat them in the oil. Add the salt and pepper, pour in the liquids, and sprinkle on the herbs. Drizzle the remaining tablespoon of olive oil over the stew. Cover and cook on low for 6 to 8 hours.

This recipe can be adapted to a pressure cooker or stovetop cooking. For stovetop cooking, heat the oil first and add all the ingredients; bring to a boil, reduce heat to simmer, and cook for an hour and a half. For pressure cooking, proceed as for the stovetop, bring to pressure, then reduce heat to low and pressure cook for 25 minutes.

We hope that these Vegetable Stew Recipe For Winter helps you eat hearty and healthy this winter!

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