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This Week’s Vegetable Box Feature: Easy Stew Recipes featuring this week’s Vegetables!


What’s the best meal on a cold and busy day?! Stew!!

It is a great way to warm up and fill your stomach with deliciousness. With the busy Holiday Season here many of us are looking for healthy but quick meals to enjoy between events and your “to do list”. Stews are a great meal to make on the weekend to be reheated throughout the week, my type of “fast food”.

So, this week I’m featuring some easy and delicious Stew recipes including our bundle ingredients!


First off, have you ever wondered what’s the difference between soup and stew? There can be some crossover but the main distinction is: In soup, the liquid is the primary ingredient. Soup can be completely liquified or it can consist of other elements (like meat and vegetables) that are fully submerged in water, stock, or broth. Stew, meanwhile, is typically "chunkier." It contains just enough liquid to cover the main ingredients.

Soup can be served either warm or cold while stew is almost always served warm and is hearty and thick, and usually takes some time to prepare.

Tip: This week’s Microgreens are a delicious & nutritious topping for many of the stew recipes below! Just sprinkle over your bowl before serving & enjoying!


Hungarian Carrot Stew

Created by: Green Evi Hungarian

Carrot Stew is not a pretty dish, but the flavors will make you forget that! It’s a classic comfort food that’s tasty, nutritious, and super warming. It’s savory, plus a little sweet, spicy, and smoky. This easy stew is a beginner-friendly, foolproof, and very adaptable recipe that requires just a couple of inexpensive ingredients to make. Traditionally it is served as a main dish with a slice of bread on the side.



2 TBSP butter

1 TBSP olive oil

1 onion, diced

2.2 lbs carrots, chopped

3 cloves of garlic, minced

1 tsp paprika powder

1/2 tsp smoked paprika

1/4 tsp chili powder

2 1/2cups vegetable broth

1TBSP flour of your choice, use GF if needed

1/2 can of coconut milk

1 small bunch of fresh parsley, chopped

salt, pepper



1. Heat up vegan butter and olive oil in a pot. Add onion and carrots, and sauté for 10 minutes, stirring occasionally, or until onions are translucent.

2. Add garlic, paprika, smoked paprika, and chili, and cook for 30 seconds, or until fragrant.

3. Pour vegetable broth over veggies. Bring to a boil, then reduce heat and cover. Cook for 20-25 minutes, or until carrots are mainly soft, but still have some texture.

4. In a small bowl, whisk together flour with 2-3 tablespoons of water. Add to carrots, and cook for another minute, stirring frequently, so the stew thickens a little.

5. Transfer 1/3 of the carrot stew to a blender, and blend until creamy.

6. Add blended carrots back to the stew together with coconut milk and parsley. Stir and cook for 2-3 more minutes, until everything is heated. Season with salt and pepper to taste. Enjoy!


Simple Vegetarian Sweet Potato Stew, Mediterranean-Style

Created by: Suzy Karadsheh

The best way to serve this hearty vegan stew is over quick-cooked couscous or with a piece of crusty whole wheat bread. It’s the perfect warm-your-belly comfort meal.



1 tsp ground coriander

1 tsp ground cumin

¾ tsp Aleppo pepper

½ tsp turmeric Extra virgin olive oil

1 large yellow onion, chopped

4 garlic cloves, minced

3 carrots, peeled and chopped

3 sweet potatoes (about 1 lb), peeled and cubed

Kosher salt and pepper

1 15-oz can diced tomatoes with their juices

3 cups low-sodium vegetable broth

5 oz baby spinach

1 cup chopped fresh parsley


1. In a small bowl, add the spices (coriander, cumin, Aleppo pepper, and turmeric). Mix to combine. Set aside.

2. In a large Dutch oven or heavy pot, heat 2 tablespoon extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and garlic and cook for 3 minutes, stirring occasionally and making sure garlic does not burn.

3. Now, add carrots and sweet potatoes. Season with kosher salt, black pepper, and the spice mixture you prepared earlier. Raise the heat to medium-high, and cook, stirring occasionally, for about 4 to 5 minutes or so.

4. Add diced tomatoes (and their juices), and broth. Bring to a boil for 10 minutes or so, then turn the heat to low. Cover the pot only part-way, allowing an opening at the top for the stew to "breath." Cook for about 20 to 25 minutes, or until sweet potatoes are fully cooked and tender.

5. Finally, stir in the baby spinach and fresh parsley. Remove from heat, and finish with a generous drizzle of extra virgin olive oil. Serve over quick-cooked couscous or with your favorite crusty bread. Enjoy!


Beef and Pepper Stew

Created by: Kimberly Killebrew

Here’s a beef stew with a delicious depth of flavor and a spicy kick.



2 pounds stewing beef, cut into 1-inch pieces

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup all-purpose flour

2 tablespoons oil

1 tablespoon butter

2 large red bell peppers, seeded and cut into chunks

2 large yellow bell peppers, seeded and cut into chunks

1 large green bell pepper, seeded and cut into chunks

1 large potato, cut into chunks (optional)

1 large yellow onion, cut into chunks

3 cloves garlic, minced

5 cups beef broth

½ cup dry red wine

⅓ cup tomato paste

1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)

1 teaspoon sweet paprika powder

1 teaspoon crushed whole peppercorns

1 bay leaf


1. Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.

2. Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.

3. Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.

4. Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.

Note: This stew is even better the next day.


Brussels Sprouts Stew with Carrots

Created by: Savoury Thoughts

This comforting cold weather Stew comes together quickly for an easy weeknight meal. Enjoy it as is or topped over a bed of white rice to make this dish a complete meatless meal. Perfect for meatless Monday! 😊



1 lb brussels sprouts peeled, washed, and cut in half

2 large carrots peeled (optional), Sliced, washed

1 small onion sliced

3 tomatoes washed and diced

4 TBSP olive oil

1 ½ tsp kosher salt or to taste

2 tsp sugar

4 TBSP tomato paste

1 ¼ cup water more if needed


1. Peel and wash Brussel Sprouts and Carrot. Next, slice the onions. Set aside. Dice the tomatoes in ¼-inch cubes. Heat the oil in a medium pan. Add the sliced onions, salt and sugar. Sauté the onions until they are caramelized.

2. Add the carrots, and when the carrots are tender, add the Brussel Sprouts. Add tomatoes and tomato paste. Add the water, cover and simmer. Continue to cook until the Brussels Sprouts are cooked to al dente texture or desired softness. Serve over a bed a rice or enjoy as is.


Cabbage Stew

Created by: Michelle

One of the best parts about this recipe is that it’s so easy to make. Serve this stew with some crusty bread or over a bed of rice, and enjoy. It’s ideal for giving your body the nutrients it needs and for staying full for longer.



1/2 medium cabbage, chopped

1 TBSP avocado oil

1 medium onion

3 cloves garlic, minced

2 stalks celery

2 medium potatoes, chopped

2 medium carrots, chopped

1 teaspoon dried Italian seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

2 vegetable bouillon cube

2 cups water


1. Over medium-high heat up the oil in a large saucepan.

2. Add onion and cook until soft, about 2 minutes.

3. Stir in garlic, and celery and cook until fragrant, about 1 minute.

4. Add cabbage, potatoes, carrots, Italian seasoning, onion powder, garlic powder, smoked paprika, bouillon cubes, and water.

5. Cover the saucepan and bring it to a boil. Reduce the heat to simmer.



Recipes are curated by Lauren

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