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Why You'll Love This batch cooked vegetable stew with beets potatoes and winter greens
- Easy to Make: This recipe requires minimal ingredients and effort, making it perfect for busy weeknights or weekend meal prep.
- Nourishing and Delicious: The combination of beets, potatoes, and winter greens creates a flavorful and nutritious meal that's sure to become a favorite.
- Customizable: Feel free to add your favorite spices, herbs, or other vegetables to make the recipe your own.
- Make-Ahead Friendly: This stew can be prepared up to 2 days in advance, making it perfect for meal prep or special occasions.
- Freezer-Friendly: The stew can be frozen for up to 3 months, making it a great option for batch cooking and future meals.
- Affordable: The ingredients used in this recipe are widely available and budget-friendly, making it an accessible option for anyone.
- Perfect for Crowds: This recipe makes a large batch of stew, making it ideal for feeding a crowd or meal prep for the week.
- Gluten-Free and Vegan Option: With a few simple substitutions, this recipe can be made gluten-free and vegan, making it a great option for those with dietary restrictions.
Ingredient Breakdown
The key ingredients in this recipe are beets, potatoes, winter greens, onions, garlic, and vegetable broth. Beets provide a sweet and earthy flavor, while potatoes add a comforting and filling element. Winter greens, such as kale or spinach, add a burst of nutrients and flavor. Onions and garlic provide a depth of flavor, while vegetable broth helps to bring all the ingredients together. When selecting these ingredients, choose beets that are firm and have a deep red color, and potatoes that are high in starch for a fluffy texture. Winter greens should be fresh and have a slightly bitter taste. Onions and garlic should be firm and have a pungent aroma. Vegetable broth can be homemade or store-bought, but make sure to choose a low-sodium option to control the salt content of the stew.
How to Make batch cooked vegetable stew with beets potatoes and winter greens
Preheat the oven to 425°F (220°C). Peel and chop the beets into 1-inch cubes, and peel and chop the potatoes into 1-inch cubes. Chop the onions and mince the garlic.
Toss the beets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the chopped potatoes, vegetable broth, and roasted beets to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the chopped winter greens and cook until wilted, about 2-3 minutes. Season the stew with salt and pepper to taste.
Serve the stew hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose fresh, seasonal ingredients to ensure the best flavor and texture in your stew.
Cook the vegetables until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Onions, garlic, and other aromatics add a depth of flavor to the stew. Saute them before adding the other ingredients to bring out their natural sweetness.
Choose a large, heavy-bottomed pot to prevent the stew from burning or sticking to the bottom. A Dutch oven or large saucepan is ideal.
Let the stew simmer for at least 30 minutes to allow the flavors to meld together and the vegetables to become tender.
Add your favorite spices and herbs to give the stew a personal touch. Try adding a pinch of cumin, a sprinkle of thyme, or a squeeze of fresh lemon juice.
Prepare the stew in advance and refrigerate or freeze it for up to 3 days. Reheat and serve as needed.
Add some red pepper flakes or diced jalapenos to give the stew a spicy kick.
Common Mistakes to Avoid
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Overcrowding the Pot:
Fix: Cook the stew in batches if necessary, to prevent the vegetables from becoming mushy and sticking to the bottom of the pot.
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Not Deglazing the Pot:
Fix: Deglaze the pot with a small amount of liquid, such as wine or broth, to release the browned bits and add depth of flavor to the stew.
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Not Seasoning Enough:
Fix: Taste and adjust the seasoning throughout the cooking process, adding salt, pepper, and other spices as needed to bring out the natural flavors of the ingredients.
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Not Letting it Rest:
Fix: Let the stew rest for at least 10-15 minutes before serving, to allow the flavors to meld together and the vegetables to retain their texture.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the vegetable broth with a vegan broth and omit any animal products, such as honey or Worcestershire sauce.
Replace the vegetable broth with a gluten-free broth and omit any gluten-containing ingredients, such as wheat or barley.
Use low-sodium broth and omit any added salt to reduce the sodium content of the stew.
Cook the stew in a slow cooker on low for 6-8 hours, or on high for 3-4 hours.
Cook the stew in an Instant Pot on high pressure for 10-15 minutes, or on low pressure for 20-25 minutes.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in an airtight container or freezer bag in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the stew?
Yes, you can freeze the stew for up to 3 months. Thaw it overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Can I use different types of vegetables?
Yes, you can use different types of vegetables in this recipe. Some options include carrots, zucchini, bell peppers, and mushrooms. Just be sure to adjust the cooking time based on the vegetable's texture and cooking time.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and omit any gluten-containing ingredients. Be sure to check the ingredient labels to ensure that they are gluten-free.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Cook the stew on low for 6-8 hours or on high for 3-4 hours. Just be sure to adjust the cooking time based on your slow cooker's settings.
Can I make this recipe in an Instant Pot?
Yes, you can make this recipe in an Instant Pot. Cook the stew on high pressure for 10-15 minutes or on low pressure for 20-25 minutes. Just be sure to adjust the cooking time based on your Instant Pot's settings.
Can I serve this stew as a main dish?
Yes, you can serve this stew as a main dish. It's hearty and filling, and can be served with a side of crusty bread or over mashed potatoes. You can also add some protein, such as cooked chicken or sausage, to make it more substantial.
Can I make this recipe for a crowd?
Yes, you can make this recipe for a crowd. Simply multiply the ingredients based on the number of people you're serving, and cook the stew in batches if necessary. You can also make it ahead of time and reheat it as needed.
batch cooked vegetable stew with beets potatoes and winter greens
Ingredients
- 2 medium beets, peeled and diced
- 3 large potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mixed winter greens (kale, spinach, collard greens)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Prepare the Vegetables. Peel and dice the beets and potatoes. Chop the onion and mince the garlic. Set aside.
- Step 2: Heat the Oil and Sauté the Onion. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the Garlic and Cook. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 4: Add the Beets and Potatoes. Add the diced beets and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
- Step 5: Add the Winter Greens and Spices. Add the mixed winter greens, thyme, salt, and pepper to the pot. Cook until the greens have wilted, about 2-3 minutes.
- Step 6: Add the Broth and Tomatoes. Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
- Step 7: Season and Serve. Season the stew with salt and pepper to taste. Ladle into bowls and garnish with chopped fresh parsley.
- Step 8: Store Leftovers. Let the stew cool, then refrigerate or freeze for later use.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the stew up to a day in advance, then refrigerate or freeze until ready to serve.
- Substitution: Swap the beets for carrots or sweet potatoes if desired.
- Pro tip: Use a variety of winter greens, such as kale, spinach, and collard greens, for a nutritious and flavorful stew.
- Variation: Add other vegetables, such as diced bell peppers or zucchini, to the stew for added flavor and nutrition.
- Gluten-free option: Use gluten-free vegetable broth to make the stew gluten-free.
