Hearty Harvest Stew Recipe

Harvest Stew

Today, I’m excited to share my harvest stew recipe with you. This hearty and comforting dish is perfect for chilly fall evenings when you want something warm and satisfying. The combination of seasonal vegetables and aromatic spices is sure to fill your home with a delicious aroma.

Ingredients:

• butternut squash (500g, cubed)
• parsnips (300g, chopped)
• carrots (200g, sliced)
• onion (1, diced)
• garlic (3 cloves, minced)
• canned tomatoes (400g)
• vegetable broth (1L)
• dried thyme (1 tsp)
• ground cumin (1 tsp)
• smoked paprika (1 tsp)
• salt and pepper to taste
• olive oil

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• wooden spoon

Start by heating a bit of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until fragrant. Next, add the cubed butternut squash, chopped parsnips, and sliced carrots to the pot. Cook for a few minutes until the vegetables begin to soften.

Pour in the canned tomatoes and vegetable broth, stirring to combine. Season the stew with dried thyme, ground cumin, smoked paprika, salt, and pepper. Allow the stew to simmer gently for about 30 minutes, until all the vegetables are tender and the flavors have melded together.

Once the stew is ready, taste and adjust the seasoning if needed. Serve hot, garnished with fresh herbs if desired.

The approximate total weight of the cooked dish is 1800g, and it serves 6 people. Each serving weighs around 300g, with an estimated calorie count of 200 per serving.

One unique tip for this recipe is to add a splash of apple cider vinegar to the stew just before serving. It adds a tangy brightness that complements the rich flavors of the vegetables.

I hope you give this harvest stew a try and enjoy it as much as I do. Feel free to customize the recipe with your favorite seasonal vegetables or spices to make it your own. Happy cooking!