Grab your Dutch oven and cozy up to fall with these three soups and stews. Bonus: You can make ’em ahead!
Beef Marsala Stew
- 2 tablespoons canola oil, divided
- 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
- 1 teaspoon kosher salt, divided
- 12 ounces cipollini onions
- 4 garlic cloves, minced
- 2 tablespoons unsalted tomato paste
- ½ cup plus 2 tablespoons sweet Marsala wine, divided
- 1½ cups unsalted beef stock
- 1 teaspoon freshly ground black pepper
- 3 thyme sprigs
- 8 ounces small button mushrooms
- 4 large carrots, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- Thyme sprigs
- Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in a 6-quart electric slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.
- Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.
- Cover and cook on low for 7.5 hours.
- Strain liquid from slow cooker through a colander over a large skillet; discard thyme sprigs. (Set beef mixture aside.) Bring the liquid to a boil; cook 6 minutes or until reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. In a small bowl, combine remaining 2 tablespoons wine and the flour, stirring with a whisk to form a slurry. Add slurry to the liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.
Serves: 8 | Calories: 271 | Fat: 12 grams | Carbohydrate: 13 grams | Protein: 24 grams | Fiber: 2 grams | Sodium: 382 milligrams | Cholesterol: 74 milligrams.
Cabbage and White Bean Soup with Sausage
- 4 tablespoons olive oil, divided
- 12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into ½-inch-thick slices
- 4 cups thinly sliced green cabbage (about ½ small head)
- 3 leeks (white and pale-green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups)
- 2 cups baby carrots, cut in half lengthwise, then halved crosswise
- 2 tablespoons tomato paste concentrate (from tube)
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh rosemary
- 8 cups low-salt chicken broth
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- Heat 2 tablespoons olive oil in large, heavy pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl.
- Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture and beans; bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper.
Serves: 9 | Calories: 244 | Fat: 11 grams | Carbohydrate: 23 grams | Protein: 15 grams | Fiber: 5 grams | Sodium: 619 milligrams | Cholesterol: 31 milligrams.
Butternut Squash, Kale & Quinoa Stew
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cups cubed butternut squash
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 1 tablespoon white wine vinegar
- 1 14.5 ounce can diced tomatoes
- 4 cups (32 ounces) vegetable broth
- ½ cup dry quinoa
- 2 to 3 cups chopped kale
- Sea salt and freshly ground black pepper
1. Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.
2. Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, taste and adjust seasonings. Add additional spices if you like.
3. When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Taste and adjust seasonings again.
Serves: 4 | Calories: 273 | Fat: 10 grams | Carbohydrate: 40 grams | Protein: 7 grams | Fiber: 6 grams | Sodium: 424 milligrams | Cholesterol: 0 milligrams.
Want more recipes to try this week? Check out all our recipes here.