Best 4 Fall Veggie Stew Recipes

Fall is the time for cozy soups and stews, and this fall veggie stew is the perfect way to warm up on a chilly day. Packed with fresh fall vegetables, this stew is hearty, flavorful, and incredibly easy to make. You can use any combination of vegetables that you like, but some good options include carrots, potatoes, celery, onions, parsnips, and turnips. You can also add some protein to the stew, such as chicken, beef, or tofu. And if you're feeling adventurous, you can add some spices or herbs to give the stew a unique flavor.

This article includes two delicious fall veggie stew recipes: a classic fall veggie stew and a vegan fall veggie stew. The classic fall veggie stew is made with chicken broth, while the vegan fall veggie stew is made with vegetable broth. Both recipes are easy to follow and can be made in under an hour. So whether you're looking for a hearty and flavorful stew to warm you up on a cold day or a delicious and healthy vegan meal, these fall veggie stew recipes have you covered!

Here are our top 4 tried and tested recipes!

HEARTY VEGETABLE STEW RECIPE BY TASTY

Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

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!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

FALL VEGGIE STEW

Fall Veggie Stew image

For a one dish meal make Recipe #391992 and add to top of stew during the last twenty minutes of cooking.

Provided by Debbwl

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup onion, coarsely chopped
1 large red bell pepper, sliced
1 celery rib, sliced
1 tablespoon oil
3 2/3 cups vegetable stock
1/3 cup all-purpose flour
3 medium potatoes, unpeeled thin skined, cut into 1 inch pieces
2 cups winter squash, cubed, about 1 inch (butternut, acorn, any type winter squash will work)
1 medium zucchini, sliced
4 ounces mushrooms, halved
3/4 cup frozen peas
1 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon dried thyme
salt
pepper

Steps:

Saute onion, bell pepper, and celery in oil in large saucepan untill onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute.
Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
RECOMED: Topping with Herb Dumplings.
Spoon dumpling mixture on top of stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and pass the toothpick test.

SAVORY FALL STEW

Savory Fall Stew image

This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipolline onions (pearl onions can be substituted), peeled
1 1/2 cups crushed tomatoes
3 cups homemade or low-sodium chicken stock, skimmed of fat
One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
3 carrots, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 2-inch-long sticks
1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
12 brussels sprouts, trimmed and cut in half
2 teaspoons salt
1/8 teaspoon freshly ground black pepper

Steps:

Heat oil in a saucepan over medium heat. Add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with slotted spoon, and set aside.
Pour off all but 2 tablespoons rendered fat, and discard. Raise heat to medium high, add onions, and cook, stirring, until golden, 5 to 6 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage, squash, carrots, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.

AUTUMN VEGETABLE BEEF STEW

Autumn Vegetable Beef Stew image

THIS RECIPE was given to me by a dear friend many years ago. Served with homemade bread and a green salad, it makes a wonderful meal. Even people who don't like turnips find they enjoy their distinctive flavor in this stew. -Martha Tonnies, Ft. Michell, Kentucky

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 pound round steak, cut into 1-inch cubes
1 tablespoon canola oil
1 tablespoon all-purpose flour
1-1/2 cups water
1 medium onion, chopped
1/2 cup tomato sauce
2 beef bouillon cubes
1/2 teaspoon caraway seeds
1 bay leaf
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1-inch slices

Steps:

Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour. , Add potatoes, turnips and carrots; cover and simmer 45 minutes or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 297 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1249mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 29g protein.

Tips:

Choose seasonal vegetables for the best flavor and nutrition. Fall vegetables like butternut squash, carrots, potatoes, and Brussels sprouts are all great choices.
Don't be afraid to mix and match different vegetables. The more variety, the more flavorful your stew will be.
Use a variety of herbs and spices to add flavor to your stew. Some good options include thyme, rosemary, sage, paprika, and cumin.
Don't overcook the vegetables. They should be tender, but still have a little bit of bite to them.
Serve your stew with a side of bread or rice to soak up all the delicious broth.

Conclusion:

Fall veggie stew is a hearty, healthy, and delicious meal that is perfect for a cold night. It is also a great way to use up leftover vegetables. So next time you have a bounty of fall vegetables, be sure to give this recipe a try.