Best 4 Baja Vegetable Stew Recipes

BAJA VEGETABLE STEW

Steps:

• In a skillet, roast chilies for 20-30 seconds over high heat.
• Remove from heat and let cool.
• In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
• Add garlic and cumin and cook, stirring constantly for about 30 seconds.
• Add tomatoes, broth and chilies.
• Reduce heat and simmer for 30 minutes, stirring occasionally.
• In batches in a blender or with a stick blender, puree the soup.
• Pour through a fine sieve, cheesecloth or food mill, if desired.
• In a skillet, heat 2 tsp olive oil over medium-high heat.
• Add bell peppers, zucchini and corn.
• Season with salt and pepper and cook until tender- about 4 minutes.
• Add to broth mixture with the black beans and kidney beans.
• Simmer for 1-2 minutes, until vegetables are tender.
• Stir in the vingegar and garnish with cilantro, lime wedges and avacado.

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

VEGAN MUSHROOM STEW

Steps:

• Heat oil in a large pot over medium heat.
• Add onion, carrot, and celery along with a couple pinches of salt and pepper.
• Cook, stirring occasionally for 8 minutes.
• Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
• Cook, stirring frequently, for 3-4 minutes.
• Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
• Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
• Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
• Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
• Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
• Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

BAJA SEAFOOD STEW

Steps:

• Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
• Stir in remaining ingredients except for seafood.
• Heat to boiling, reduce heat & simmer uncovered 15 minutes.
• Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
• Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.