Best 4 Susans Harvest Stew Recipes

Welcome to a culinary journey where flavors dance and warmth embraces your soul. Susan's Harvest Stew is not just a dish; it's a symphony of autumn's bounty, a hearty and comforting embrace on a chilly evening. This wholesome stew is a celebration of fresh, seasonal ingredients, each adding its unique charm to create a tapestry of flavors. From the earthy sweetness of carrots and parsnips to the vibrant crunch of celery and bell peppers, every bite is a testament to nature's goodness.

But that's not all; this article offers a cornucopia of culinary delights, a treasure trove of recipes that will tantalize your taste buds and warm your heart. From the classic Beef Stew, brimming with tender chunks of beef swimming in a rich, savory broth, to the vegetarian delight of Lentil Stew, where earthy lentils and aromatic spices come together in perfect harmony. Each recipe is a culinary masterpiece, a testament to the boundless creativity of the kitchen.

Whether you're a seasoned chef or a culinary novice, this article will guide you through the steps with easy-to-follow instructions and helpful tips. Gather your loved ones around the table, savor the aromas that fill the air, and embark on a culinary adventure that will leave you craving for more. So, let's get cooking and create memories that will last a lifetime!

Check out the recipes below so you can choose the best recipe for yourself!

SUSAN'S HARVEST STEW

Susan's Harvest Stew image

Make this the day before you need it and re-heat right before serving time. Thanks to Susan Branch ("Autumn") for this wonderful recipe. On the day of serving, prepare your "serving bowl" by baking a hollowed out pumpkin (remove seeds & stringy gunk, scrape as dry as possible); rub outside with veg oil and roast for 20 minutes; fill with hot stew, set lid slightly cocked, and serve! COOKING TIME does NOT include overnight sitting.

Provided by Debber

Categories Stew

Time 2h35m

Yield 1 big pot, 8-10 serving(s)

Number Of Ingredients 20

Ingredients

2 bay leaves
4 cloves
6 sprigs parsley
2 sprigs rosemary (3-inch sprigs)
3 sprigs thyme (3-inch sprigs)
orange zest
4 tablespoons oil
3 lbs beef, 1-inch cubes
2 medium onions, chopped
2 garlic cloves, minced
1 (4 ounce) can tomato paste (use half)
1/2 cup flour
3 cups beef broth
2 cups red wine (pinot noir)
3 parsnips, peeled & sliced
3 yukon gold potatoes, peeled, cubed
3 carrots, peeled & sliced
3 celery ribs, sliced
3 cups butternut squash, cubed
1 (10 -12 lb) fresh pumpkin

Steps:

Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
Pour 1 T of the oil into a hot pot (covered casserole), brown beef quickly over high heat, add more oil as needed; set beef aside.
In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
Taste & season with salt & pepper.
Cool; cover & chill overnight.
Reheat & serve as noted in description (above).

Nutrition Facts : Calories 1543.8, Fat 128.6, SaturatedFat 51.5, Cholesterol 168.6, Sodium 533.7, Carbohydrate 69, Fiber 7, Sugar 14, Protein 24.3

THREE SISTERS HARVEST STEW

Three Sisters Harvest Stew image

This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.

Provided by Kitsune

Categories Stew

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 -2 cup vegetable broth or 1 -2 cup chicken broth
1 large onion, chopped
3 -4 garlic cloves, chopped
1 large carrot, cut into 1 inch chunks
3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
1 (15 ounce) can chickpeas, drained (or any other beans)
1 cup frozen corn kernels
1 teaspoon dried sage (gives an earthy flavor)
1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
salt
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

Steps:

In a large stew pot, heat the olive oil.
Add the onion and stir to coat with oil.
Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
Simmer until squash is tender, then add chopped parsley and stir.
Serve hot.
I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

HARVEST BEEF STEW

Harvest Beef Stew image

This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.

Provided by CULINARYJEN

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h

Yield 6

Number Of Ingredients 18

Ingredients

4 tablespoons bacon drippings
¼ cup flour
Salt and pepper to taste
2 ½ pounds beef stew meat, cut into 1 inch cubes
5 tablespoons olive oil
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1 pound carrots, peeled and sliced
1 pound celery, sliced
¼ cup rice vinegar
2 tablespoons brown sugar
4 cups beef broth
2 (12 fluid ounce) cans or bottles ale
1 parsnip, peeled and sliced
1 turnip, peeled and chopped
1 pound baby red potatoes, washed
¾ cup parsley, chopped
4 whole bay leaves

Steps:

Heat bacon grease in a large pot over medium heat.
Combine flour with salt and pepper. Coat beef cubes.
Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.

Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g

HARVEST BEEF STEW

Harvest Beef Stew image

This Betty's Best stew, loaded with beef and six kinds of vegetables, is certainly the best stew you'll ever bake.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h45m

Yield 8

Number Of Ingredients 12

Ingredients

2 lb beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch pieces
2 medium onions, cut into eighths
4 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt
8 ears frozen corn-on-the-cob or 1 box (9 oz) frozen whole kernel corn
8 small red potatoes, cut in half (1 lb)
2 small zucchini, thinly sliced

Steps:

Heat oven to 325°F. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
Stir in zucchini. Cover; let stand 10 minutes before serving.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg

Tips:

Sear the meat: Searing the meat before adding it to the stew helps to develop flavor and brown the edges, which adds depth to the overall dish.
Use a variety of vegetables: The more vegetables you add to your stew, the more flavorful and nutritious it will be. Some good options include carrots, potatoes, celery, onions, and leeks.
Use a flavorful broth: The broth you use for your stew is essential for adding flavor. You can use a variety of broths, such as chicken broth, beef broth, or vegetable broth.
Season the stew well: Don't be afraid to add plenty of seasonings to your stew. Some good options include salt, pepper, garlic, thyme, and rosemary.
Let the stew simmer: Simmering the stew for a long period of time allows the flavors to develop and meld together. The longer you simmer the stew, the better it will taste.
Serve the stew with crusty bread or mashed potatoes: Crusty bread or mashed potatoes are the perfect accompaniment to a hearty stew. They help to soak up the delicious broth and make the meal more satisfying.

Conclusion:

Harvest stew is a delicious and comforting dish that is perfect for a cold fall or winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a harvest stew that is sure to be a hit with your family and friends.