Roasted fennel, new potato and tomato stew

Wanted to make a quick meal for lunch. I used the smaller potatoes because I could not find new potatoes with plenty of flavour (e.g. Jersey Royals, Maris Piper, or Nicola). Did not take a full 1 hour to make. The key is multi-tasking.

Peel the new onions and simmer them whole in consommé! It's a simple, sweet, and delicious dish that's popular in our home. *This recipe was featured on July 7, 2014.The Origin of This RecipeWe received a lot of new onions from a local farmer near my parents' house, so I tried cooking them whole, and it was a big hit! The sweetness of the onions comes out, and it's delicious.

With some minor modifications, this is a replica of Spain on a Fork’s famous “Garbanzo Bean Stew” recipe. It’s earthy, it’s filling and most importantly, it’s delicious !Notes:*To grate tomato, cut tomato in half and carefully grate until only the skin is left.** Fresh parsley is best but if you don’t have any at hand, you can substitute it for dried parsley or even cilantro.#CA2025

I had completely forgotten about this recipe until mom reminded me of it. When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this. Now that I am older and eat my veggies, this stew rocks. I remember my father loved when mom would make it.

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Being a cook is being an artist —You can mix ingredients in your fridge or pantry and get creative results! I had some chickpea cans I wanted to use and I decided to make this vegetarian strew which turned out delicious ! I used vegetables I had in my fridge and you can too! You can substitute the green peppers for red/orange/ yellow or add any vegetables you already have like celery or carrots. The important thing is that you make it with love and you get creative while doing it.

This soup is so good on a chilly day! When I was little, I used to spend weekends with this woman I consider my mom, I would beg her to make this everytime. We'd stay up late watching scary movies and snacking on this stew :)

This is a tasy vegetarian meal, normally done with beef and served with rice. I used pasta as both the heating times for pasta and tofu work out well . :ohyeaah

The origins of beans (Phaseolus spp.) are ancient, dating back to the dawn of time in Central America, particularly in Mexico, where they were cultivated as early as 5000 BC. These species arrived in Europe during the first ocean crossings and quickly found an ideal growing environment on the old continent, gradually replacing European bean crops belonging to the Vigna genus. From that moment on, beans began to conquer the palates and arable lands from Europe to the Far East, and over this five-century journey, a variety of beans developed, even very different from each other. This led to the red bean, which is simply a common bean (Phaseolus vulgaris) characterized by a red skin of varying intensity, sometimes mottled. In Italy, we have many typical varieties of legumes, and among these, we can find at least two types of red-skinned beans, which are world-renowned excellences, such as the red bean of Lucca and the Lima bean.

Warm and filling. Comfort food for a chilly fall day.

I miss the wild mushrooms that my father gathered from the local forests surrounding our home in Willis, Michigan in the 1950s. He looked for two types in particular, a morel mushroom in the spring and a brown mushroom in the early fall. In the fall, there were many types of mushrooms—some edible, and some deadly poisonous. My dad knew the one type that was edible and could recognize it at a glance. We feasted on fresh from the forest mushrooms sautéed with onions in butter.Mushrooms are also a mainstay of a fall/winter dish of Hunter’s Stew, or Bigos (bee-goes). The traditional meats for this sauerkraut/cabbage stew are those that a hunter might find—venison or rabbit, perhaps.My mother made her version with pork ribs and smoked or fresh kielbasa, simmered for hours in a big soup pot on the stove. She called it Kapusta (kah-poo-stah) which is the Polish word for cabbage. Every Polish family has their own version. This recipe is an easy one for beginners. If you make it, please let me know how it turned out for you!

I love beef stew but never made it. Got some tips from my mum and just went for it. It turned out really good even though I got to talking and cooked the beef a little too long. Was done and eating it within an hour of starting to cook it. Looking forward to trying it again with addition vegetables.

I wanted to prepare a stew filled with the flavors of autumn. It's a variation on my "Vegetables and Miso Soy Milk Soup".Be sure to coat the ingredients well with the flour. If you coat well with flour, it won't form lumps. Recipe by Chobikoro

The weather is getting colder and this is a tasty, smokey beef stew which will warm your cockles!

West African-inspired, shared from https://minimalistbaker.com/1-pot-chickpea-tomato-peanut-stew-west-african-inspired/

I was in the mood for some stew, so I raided the pantry and garden and concocted this delicious and filling dish. I plan on trying it with squirrel sometime soon!

We had gone to the local farmers market on a chilly morning and something warm (and different) sounded good. I grilled some of the ingredients to add flavor. The longer you can cook this stew the better.

Sue Li published this recipe in The New York Times years ago and it has become one of the most popular among its readers. It’s quick, forgiving, and delicious.#GlobalApron #soup #supper #dinner #lunch

I could make something up, but I won't. This soup takes some time. This is an evolving recipe. Regardless, the base is the same, and every iteration is BadAss. And I've no clue about servings. I'm a bachelor, so I cook in bulk and freeze.

I found this recipe in my crockpot cookbook and decided to try it with a few more ingredients.

This stew is very healthy with its vegetables and no fat, making it suitable for people who can't consume fat or are on a diet. It's delicious, very easy, and quick to make.

This is my daughter’s slightly modified version of Chrissy Teigen’s One-Pot Seafood Stew with Skillet Flatbread. After making it a few times, we made some tweaks, and now we can’t get enough of it. Great for when your grocery store has a sale on seafood!

A comforting meal on a cold evening. Relatively easy to put together. It simmers for about an hour and a half. Time to sit by a fire, sip your favorite beverage and smell the aromas filling the house. Serve with a side salad or a beautiful artisan bread, lightly warmed.

This recipe started as a play on French onion soup. Now it's one of my favourite things to make (and eat) when the weather turns cold. For extra decadence, sprinkle the piping-hot stew with finely shredded gruyere before serving.

I used red kidney beans & rosecoco beans in this, but they're easily interchangeable with other types of beans. This is great on its own, or make it go further with rice. If you have leftovers, try chopping the sausages before reheating and serving with salad & cheese in a wrap.

This amazing recipe is from bon appetit, with some tweaks to suit my own preferences. For the original, just look up Moroccan beef stew on bonappetit.com.

This delicious recipe is one that I will make again from my 21 day fix extreme eating plan guide!

This is actually pretty much the same recipe I use for my slow cooker chicken and dumplings...but without the dumplings cooked over the top. This makes a hearty, delicious meal that's great for chilly nights. Serve with your favorite bread on the side.

Greens, Wild Rice, Garbanzo Beans (Stew) OMG I was messing around and being lazy so I put these together in my ninja foodi and that was the best lazy meal I could have ever made lol. Yummy

This Chicken and Sausage stew has a lot of ingredients but they are mostly fresh vegetables. After the slicing up of the vegetables everything cooks together for a hearty full flavored broth based chicken stew. It's delicious on pasta, rice or potatos or served in bowls with crusty bread for dipping!