Learning to Use Herbs and Spices: Hearty Herbal Stews

Learning to Use Herbs and Spices: Hearty Herbal Stews
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Herbs and Spices for Hearty Herbal StewsHerbs can make a basic stew into a dish for company! Of course they make a great family meal with the addition of fresh bread or rolls as well. These recipes can be changed according to your families tastes and what you have available as long as you use the basics of the recipes. Experiment!

Vegetable Herb Stew


2 diced carrots

2 chopped leeks

2 chopped onions

2 diced kohlrabi

1 diced celery stick

2 cloves garlic, minced

4 medium potatoes, cubed

1 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh chervil

1 cup fresh mushrooms, any variety

olive oil

3 cups vegetable or chicken broth

salt and pepper

Drizzle olive oil in a large soup pan or Dutch oven. Add all the vegetables except the potatoes and sauté them over a low heat while stirring. Do not brown the vegetables. Add the broth, salt and pepper. Meanwhile, boil the potatoes, just until they are tender but still firm. Add the potatoes to the vegetables. Wash or wipe dry the mushrooms, chop and add them to the pot. Cook the mixture for 15 minutes, or until the vegetables are tender. Add salt and pepper to taste, and add the fresh herbs. Serve with a good bread or rolls. (Add other fresh herbs or substitute).

Herb Beef Stew


2 pounds beef stew meat

1/2 cup flour

3 tablespoons olive oil

2 onions

2 carrots, chopped (1 cup baby carrots)

4 potatoes, chopped

2 tomatoes, peeled and chopped

1 clove garlic, mined

1 large bunch fresh mixed herbs, tied with a string

2 1/2 cups beef broth

Salt and pepper to taste

Coat meat in the flour, then brown in oil in a skillet. Add onions and sauté. Place browned meat, onions, garlic and the vegetables in large pot. Place herbs in middle of mixture (you can use any combination such as rosemary, thyme, basil, savory, oregano, marjoram etc-tie with kitchen string). Cover with broth, simmer for 2 hours over low heat. Salt and pepper to taste. Makes 6 to 8 servings

Fish Stew with Herbs


1 pound fresh or frozen haddock, cod or perch

2 tbsp. olive oil

1 medium onion; chopped

2 carrots; finely chopped

1 stalk celery plus leaves, finely chopped

2 garlic cloves, minced

28 ounce can Italian plum tomatoes, undrained

1/2 cup fish or vegetable stock or clam juice

1/2 cup dry white wine or water

1 Bay leaf

2 Thyme sprigs

1 Strip of lemon peel

1 sprig of fennel

4 black peppercorns

If frozen, unwrap fish and allow to stand at room temperature for 15 to 20 minutes, or until thawed enough to cut. With a sharp knife, cut into 2" cubes. Meanwhile, heat oil in a large, heavy pan. Add the onions, carrots and celery and sauté, stirring for 3 to 5 minutes over medium heat. Add garlic and sauté for another 2 minutes. Add tomatoes (and the liquid), stock and wine. Tie the herbs and spices in a piece of clean, dry cheesecloth that is gathered and tied tightly with kitchen string. Add to the pot, and attach with string to the pot handle. Allow the mixture to come to a boil, uncovered. Boil 5 to 10 minutes, then reduce heat to low. Add the fish cubes and cover. Simmer for 15 minutes or until fish flakes easily with a fork. Makes 4 to 5 servings.

Beef and Herb Stew


1 pound beef stew meat, cut in 1-inch cubes

1 tablespoon all-purpose flour

1 teaspoon salt

dash of pepper

1 tablespoon olive oil

1 medium onion, sliced thinly

1/2 cup herb vinegar or wine

1 medium rutabaga, peeled and diced

3 large carrots, peeled and diced, or baby carrots

1 tablespoon minced parsley

1/4 teaspoon dried marjoram leaves, crushed

1/4 teaspoon dried thyme leaves, crushed

2 tablespoons all-purpose flour

Coat beef cubes with mixture of 1 tablespoon flour, 1 teaspoon salt, and pepper. In 3-quart pan brown beef cubes in oil; add the onion, vinegar, and 1 cup water. Cover and simmer over low heat until meat is tender, 30 minutes. Blend 1/4 cup cold water and the 2 tablespoons flour with a fork and add to stew mixture. (You can use 1 tbsp. cornstarch also) Cook and stir till mixture is thickened. Serves 4 or 5. This is good served along side buttered new potatoes or with homemade rolls.


If you like this article, you may enjoy:

Learning to Use Herbs and Spices: Poultry Tips

Learning to Use Herbs and Spices: Beef Tips

Learning to Use Herbs and Spices: Soup Tips


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


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