Hearty stews ward off the chill

Chilly weather calls for warm-up food, and here are a trio of hearty, one-dish stews, easily made in your favorite pan on the stove top.

They are nutritious blends of wholesome ingredients, with the emphasis on staple vegetables, sparked with lively seasoning. One is meatless but substantial; another combines beef and barley, and the third chicken and noodles.

Golden Root Vegetable Stew

3 tablespoons olive oil

3 carrots, peeled and cut into 1/2-inch slices, about 1 1/2 cups

2 parsnips, peeled and cut into 1/2-inch slices, about 2 cups

2 potatoes, cut into bite-size chunks, about 2 cups

1 leek, sliced, about 2 cups

2 cloves garlic, minced

1 butternut squash, peeled, seeded and cut into bite-size chunks, about 2 cups

13 3/4-ounce can vegetable broth

3/4 cup water

2 teaspoons hot pepper sauce

1/2 teaspoon salt

1 cup broccoli florets or green beans, cut into 1 1/2-inch pieces

1 tablespoon flour

Chopped parsley for garnish

Cook carrots in 1 tablespoon oil, in 4-quart saucepan over medium-high heat, stirring frequently, until lightly browned. Remove to bowl with slotted spoon. Add 1 tablespoon oil to saucepan. Add parsnips; cook until lightly browned, stirring frequently. Remove to bowl with slotted spoon. Add 1 tablespoon oil to saucepan. Add potatoes; cook, stirring frequently. Add leeks and garlic; cook until lightly browned.

Add butternut squash, vegetable broth, 1/2 cup water, hot pepper sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 25 minutes, stirring occasionally. Stir in broccoli; simmer 5 minutes.

Stir flour and remaining 1/4 cup water in a cup until smooth. Stir into stew. Heat to boiling over high heat, stirring until mixture is thickened.

Serve stew in a small, hollowed-out squash, such as golden nugget or acorn, if desired.

Sprinkle with chopped parsley.

Makes 6 servings.

Autumn Beef Barley Stew

3 tablespoons vegetable oil

2 pounds beef, cut into 1-inch pieces

2 onions, sliced

4 cups water

1/2 cup medium barley

1 tablespoon hot pepper sauce

2 teaspoons salt

1 teaspoon dried oregano leaves

10-ounce container Brussels sprouts, halved

1 yellow squash, cut lengthwise in half and sliced

1 cup cherry tomatoes, halved

Heat oil in 4-quart saucepan over medium-high heat. Add beef, half at a time, and cook until browned on all sides, removing pieces to plate as they brown.

Cook onions in drippings remaining in pan over medium heat until tender, stirring occasionally.

Add reserved browned beef, water, barley, Tabasco sauce, salt and oregano. Heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until beef is tender, stirring occasionally.

Stir in Brussels sprouts, yellow squash and cherry tomatoes. Heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender, stirring occasionally.

Makes 8 servings.

Hearty Chicken Vegetable Stew

2 pounds boneless, skinless chicken, cut into 1-inch pieces

3 tablespoons flour

1 1/2 teaspoons salt

1 teaspoon dried tarragon

1 tablespoon butter or margarine

1 tablespoon vegetable oil

1 cup chicken broth

1/2 cup white wine or dry vermouth

2 teaspoons hot pepper sauce

2 cups baby carrots

2 cups mushrooms, halved

3 cups cooked egg noodles

Combine chicken with flour, 1 teaspoon salt and tarragon in medium bowl; mix well. Heat butter and oil in 5-quart saucepan over medium-high heat. Add chicken and cook until well browned on all sides, stirring frequently.

Add chicken broth, wine, hot pepper sauce, carrots, mushrooms and 1/2 teaspoon salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes or until chicken and vegetables are tender, stirring occasionally. Serve stew with cooked egg noodles.

Makes 6 servings.