This week’s Vegetable bundle blog feature:Warm Up with Hearty Stews: A Nourishing Way to Combat the Cold 
 

Happy December! 
 
As the days grow shorter and the temperatures drop, there's nothing more comforting than a steaming bowl of stew. Stews are the ultimate cold-weather dish, offering rich, hearty flavors and warming nutrition that nourish both body and soul. Made even better thanks to our local in season vegetables like carrots, potato, brussel sprouts and squash. 
 
Have you ever wondered what exactly makes stew different from soup? While both are beloved comfort foods, stews tend to be thicker and heartier, with chunks of vegetables, meat, or legumes simmered slowly in a flavorful broth. The result is a satisfying, filling meal that’s perfect for cozy winter evenings. 

In this season of colder weather, our bodies crave warmth and comfort. Eating warming meals like stew helps to nourish our digestive systems, keep our energy levels up, and provide the essential nutrients we need to stay strong during the busy Holiday Season. 

Added bonus of stews is they tend to make a big pot and are great for reheating throughout the week for easy and nourishing lunches or dinners, which can sometimes be hard this time of year as we prepare for the Holidays. A bowl of fulfilling stew is perfect before heading out to do Holiday shopping or the perfect warm up after a morning of trekking the Christmas tree farm looking for the perfect one! 

Enjoy! 

Recipes 

Easy Homemade Beef Stew 
Created by: Rena Awada 

 
Made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce on a stove top. Easy to make, comforting, and so delicious. 

Ingredients: 
2 pounds Beef Chuck Roast cut into 2-inch chunks, excess fat removed 
1 tsp Kosher Salt 
½ tsp Coarsely Ground Black Pepper 
2 TBSP Gluten-free All-Purpose Flour or Whole Wheat for non-gluten 
2 TBSP Olive Oil or avocado oil 
½ Yellow Onion Chopped Large 
4 Garlic Cloves minced 
1 Large Carrot or two small-medium, cut into 2-inch chunks 
2 Red Potatoes diced into 2-inch pieces 
2 Cups Beef Broth 
¼ Cup Tomato Paste 
1 TBSP Worcestershire Sauce 
1 Bay Leaves 
2 tsp Fresh Thyme Leaves to garnish 

 
Instructions: 
1. Preheat oven to 325° F. 

2. Season the 2 pounds Beef Chuck Roast (cut into chunks) on all sides with 1 teaspoon Kosher Salt and ½ teaspoon Coarsely Ground Black Pepper. Sprinkle the 2 tablespoons Gluten-free All-Purpose Flour over and toss the seasoned beef to coat it on all sides
3. Heat the 2 tablespoons Olive Oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.
4. Add the ½ Yellow Onion (chopped), 4 Garlic Cloves (minced), and 1 Large Carrot (chopped) to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until lightly browned.
5. Add the Potatoes (chopped), 2 Cups Beef Broth, ¼ Cup Tomato Paste, 1 Bay Leaves, 2 teaspoons Fresh Thyme Leaves, and 1 tablespoon Worcestershire Sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
6. Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven
7. Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm.

Gingery Carrot Stew with Peanuts and Cilantro 
Created by: Alissa 

This satisfying and flavor-packed carrot stew is simmered with North African spices, then sprinkled with crunchy peanuts and fresh cilantro before serving. 
 
Ingredients: 
1 medium onion diced 
4 garlic cloves minced 
1 TBSP fresh ginger grated 
2 TBSP olive oil 
5 cups vegetable broth 
1 TBSP ground cumin 
1 TBSP dried coriander 
2 tsp ground cinnamon 
1 medium red potato or sweet potato (depending on how sweet your carrots are and how sweet you like your soup) diced into about one inch cubes 
2 pounds carrots chopped 
1 TBSP chili paste or to taste 
2 TBSP raw sugar 
1 cup orange juice 
⅓ chopped fresh cilantro 
chopped or crushed roasted peanuts about ½ cup 
 
Instructions: 
1. Heat oil in large saucepan over medium heat. 

2. Add onions and cook until soft, about five minutes.
3. Add garlic, ginger, and spices. Continue to sautee about two more minutes.
4. Add broth, carrots and potato. Cook, uncovered until carrots and potato are soft, about twenty minutes.
5. Process veggies and broth in food processor, in batches if needed. I like to leave just a few carrot chunks.
6. Return mixture to saucepan.
7. Add chili paste, sugar and orange juice, and additional heat if needed.
8. Ladle into bowls and top with cilantro, peanuts, maybe some extra chili paste or sriracha, and perhaps some cashew cream if you're feeling ambitious.

 
 
Brussels Sprouts Stew with Carrots 
Created by: Savory Thoughts 
 
Instead of roasting, turn these Brussels Sprouts and Carrots into a stew to enjoy as is or over a bed of white rice. Perfect for meatless Monday! 
 

Ingredients: 
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 

Instructions: 
1. Peel and wash Brussel Sprouts and Carrot. Next, slice the onions. Set aside. 

2. Dice the tomatoes in ¼-inch cubes.
3. Heat the oil in a medium pan.
4. Add the sliced onions, salt and sugar. Sauté the onions until they are caramelized.
5. Add the carrots, and when the carrots are tender, add the Brussel Sprouts.
6. Add tomatoes and tomato paste.
7. 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.

 
 
One Pot Chicken Stew 
Created by:  Ashley Fehr 
 
This easy and flavorful chicken stew is made in one pot with chicken thighs or breasts, potatoes, carrots, and onions with a rich and creamy sauce. It’s the perfect comfort food for any time of year! 

Ingredients: 
2 TBSP canola oil 
6 boneless, skinless chicken thighs 
3/4 lb Red Potatoes, quartered 
2 large carrots, peeled and sliced 
2 ribs celery, sliced 
1/2 medium onion, finely diced 
1 tsp garlic, minced 
3/4 tsp salt 
1/2 tsp dried parsley1/4 tsp dried thyme 
1/4 tsp black pepper 
1 bay leaf 
3 cups low sodium chicken broth, divided 
2 TBSP corn starch 
(For garnish) fresh parsley 

Instructions: 
1. Heat oil in 4-quart Dutch oven or soup pot over medium-high heat. 

2. Add chicken thighs and cook for 2 to 3 minutes per side, just until lightly browned. Remove from the pot and set aside.
3. Add the potatoes, carrots, celery and onion and cook for 5 to 6 minutes until beginning to soften.
4. Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook one minute.
5. Add 2 1/2 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.
6. Add the chicken thighs back to the pot, pressing them down into the liquid.
7. Cover and reduce heat to low. Simmer for 15 to 20 minutes, until potatoes and carrots are tender.
8. Remove chicken and shred.
9. Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.

Cook for 2 to 3 minutes until slightly thickened. Serve with fresh parsley if desired.

Sweet Potato Squash Stew with Chickpeas & Quinoa 
Created by: Happy Hearted Kitchen 

A warming vegan stew with a nutritional boost. Sweet potato squash stew with chickpeas quinoa, kale and an easy turmeric broth. 

Ingredients: 
1-2 TBSP olive oil 
1 medium yellow onion, diced 
1 large leek, white and light green parts only, halved lengthwise and thinly sliced 
3 cloves garlic 
2 small or one large sweet potato squash, seeds removed and skin still on, diced 
1 cob of organic corn, kernels removed from cob and cob reserved (or about 1 cup frozen corn) 
1 + 1/2 cup cooked chickpeas 
1/4 tsp ground turmeric 
8 cups vegetable stock (or 8 cups water with 2 tablespoon mighty vegetable stock powder) 
1/2 cup quinoa 
3-4 stalks tuscan kale, stems removed and leaves thinly sliced 
Sea salt and pepper to taste 

Instructions: 
1. Place quinoa in a small bowl and cover with water. Set aside. 

2. Heat oil in a heavy bottom pot and add onions and leeks and sautée until soft. Don’t rush this step, this is where we develop flavor. Stir often to prevent burning, add a splash of water if the pot gets dry. Add a pinch of salt and pepper to season. Once soft and cooked down, after about 10 minutes, add in the minced garlic and stir. The add in the diced sweet potato squash, corn kernels, chickpeas and turmeric and stir to combine. Cook for a few minutes, stirring often, then add in stock, or water + stock powder and if you have a bare cob of corn, throw that in as well. Add enough water/stock to cover ingredients fully, in my case this was 8 cups. They quinoa will soak in some water as it cooks as well, so a little extra is ok.
3. Bring to a boil, then cover and reduce heat to medium simmer. Cook until the squash is almost tender, about 20 minutes. Drain and rinse quinoa in cold water then add the quinoa to the pot. Cover once again and continue to simmer for another 15 minutes. Add in the kale 2 to 3 minutes before the end, I like it to be just wilted but feel free to cook it for longer. Continue simmering until all the flavors have melded together. Taste, adjust seasoning as needed. A good pinch of salt and some fresh cracked black pepper should do the trick.
4. Serve warm or reheat for quick meals throughout the week. The flavor only gets better.

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊