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There are many variations of vegetable stew recipes, but they all have one common ingredient: vegetables. The history of vegetable stew recipes is long and varied, and can be traced back to many different cultures.
One of the earliest known vegetable stew recipes is from the Roman cookbook, Apicius. This recipe, called Moretum, was a stew made with vegetables, cheese, and herbs. It was a popular dish among the Roman upper class.
Vegetable stews were also popular in medieval Europe. They were often made with whatever vegetables were in season, and could be served either hot or cold. These stews were often thickened with bread or oats, and sometimes had meat added to them.
Making a vegetable stew is a great way to get the most out of your vegetables and make a delicious meal. When making vegetable stew, it is important to use good quality ingredients. Start by selecting a variety of fresh vegetables, like potatoes, carrots, celery, peppers, and onions. Make sure to cut the vegetables into small pieces so they cook evenly. Then, sauté the vegetables in a large pot with some oil and garlic until they are lightly browned. Once the vegetables are cooked, add some broth or water to the pot and bring it to a boil. Finally, season the stew with salt, pepper, and any other herbs or spices you like. Enjoy!
The best vegetables for stew are carrots, potatoes, celery, parsnips, onions, and mushrooms. Other vegetables that work well in stew include sweet potatoes, turnips, squash, and green beans.
The secret to good stew is to build layers of flavor by browning the meat, sautéing the vegetables, and adding herbs and spices. Also, be sure to simmer the stew for a long time to allow the flavors to blend together.
Vegetable stew can be a healthy meal, depending on the ingredients and the amount of added fat. Look for recipes with high amounts of vegetables, low-fat proteins, and healthy fats such as olive oil. Avoid recipes with added sugar or high-fat dairy products.
Stewed vegetables are vegetables that have been cooked in a liquid, such as water, stock, or broth. The vegetables are typically cooked until they are very tender. Stewed vegetables are a popular side dish and can be served with a variety of proteins.
There are a variety of liquids that can go into stews, such as water, stock, broth, wine, beer, cider, fruit juice, and tomato juice.
Common ingredients used in stew include meat, vegetables, potatoes, onions, broth, herbs, spices, and flour.
Beef, pork, chicken, and lamb are all excellent options for stewing. Other meats such as turkey, duck, and game birds can also work well. Root vegetables such as potatoes, carrots, parsnips, turnips, and rutabagas are ideal for stewing, as are mushrooms, squash, and peas. Various types of beans and lentils also make great additions.
You should add vegetables to your beef stew during the last 30-45 minutes of cooking. This will ensure that the vegetables maintain their texture and don't become overly soft or mushy.
1. Add fresh herbs, such as rosemary, thyme, parsley, oregano, and/or sage. 2. Add a splash of wine or balsamic vinegar. 3. Add a spoonful of tomato paste to give the stew a deeper flavor. 4. Add some Worcestershire sauce or soy sauce for a savory flavor. 5. Add a spoonful of Dijon mustard. 6. Add some diced vegetables, such as carrots, celery, onions, and/or mushrooms. 7. Add some chili powder or freshly ground black pepper for a bit of heat. 8. Add some diced bacon or pancetta for a smoky flavor. 9. Add a spoonful of honey or brown sugar to balance out the savoriness. 10. Add a spoonful of capers or olives for a salty, briny flavor.
Carrots do not usually add much flavor to stew, but they can add texture and sweetness. Carrots can be added to stews to help thicken the broth and to provide an extra layer of flavor.
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