🖨️ Print the recipe

Summer Vegetable Stew: A Traditional Quebec Dish

Summer vegetable stew is a staple of Quebec cuisine, a rustic dish that evokes the simplicity and warmth of family meals. This recipe originated in rural Quebec, where it was prepared with seasonal vegetables harvested from family gardens. Each family had its own version, sometimes adding pork, beef, or even chicken, depending on what was available.

A Recipe Passed Down from Generation to Generation

Summer vegetable stew is more than just a dish; it's a culinary heritage passed down through generations. Quebec grandmothers prepared this hearty meal to nourish their families after a long day working in the fields. Every bite of this stew evokes tradition, authenticity, and respect for local ingredients.

Family Variations of Vegetable Stew

Although the basic ingredients of boiled vegetables are often the same, every Quebec family adds its own touch to this classic recipe. Some add fresh herbs from the garden, others prefer chicken broth to beef, but all agree on the importance of simmering the vegetables so they become tender and flavorful. This dish reflects the community spirit and ingenuity of cooks of yesteryear, who knew how to make the most of local produce.

Summary
🔍 Information	Details
⏱️ Preparation time	30 minutes
🍳 Cooking time	2 hours 30 minutes
⏲️ Total time	3 hours
🔧 Difficulty level	Average
🍽️ Portions	6
🔥 Calories (approximate)	400 per serving

Ingredients

1 small beef shank (approximately 450g) 400g of salted pork roll 1 onion cut in half 6 medium potatoes, cut in half 7-8 whole new carrots 5-6 bundles of approximately 15 tied yellow beans 1 green cabbage, cut into 4 pieces and tied with string 1 medium turnip, cut into 8 pieces 4-5 ears of corn, cut in half if necessary 2 liters of beef or chicken broth 1 sprig of thyme (optional) 2 bay leaves (optional) Salt and pepper to taste Oil and butter for searing meats

Instructions

Sear the meats: In a large saucepan, heat a mixture of oil and butter. Sear the beef shank and the salt pork roll until they are well browned on all sides. Initial cooking: Add the 2 liters of broth, the onion cut in half, the tied bundles of cabbage, the thyme, and the bay leaves if desired. Bring to a boil, then reduce the heat and simmer gently for 2 hours. Then remove and discard the onion. Add the vegetables: Turnip: Add the turnip pieces and continue to simmer for 15 minutes. Carrots: Add the whole carrots and cook for about 10 minutes. Potatoes and yellow beans: Add the halved potatoes and tied yellow beans, then continue cooking until tender (about 10-15 minutes). Corn: Add the ears of corn, placing them on top. They can steam without being completely submerged in the broth. To finish: Season with salt and pepper to taste. Cook until all the vegetables are tender. Serving: Remove the cabbage bundles, cut the vegetables into pieces if necessary, and serve the vegetable stew with the meats.

Nutritional Information per Serving
Nutrient	Quantity
Calories	400 kcal
Proteins	20 g
Carbohydrates	35 g
Sugars	8 g
Fibers	7 g
Lipids	18 g
Saturated fatty acids	7 g
Sodium	900 mg
Health rating	8/10 Key features: Rich in fiber, good source of protein and complex carbohydrates.

Frequently Asked Questions about Summer Vegetable Stew

Q: How much liquid should be put in the stew?
A: The liquid should just cover the vegetables, nothing more. It's not a soup, but a stew, so the goal isn't to have too much broth. If you notice the liquid level dropping too low during cooking, you can add water as needed to keep the vegetables partially submerged.

Q: Can this stew be prepared in advance?
A: Yes, this stew is very well suited to being prepared in advance. It can be made the day before and gently reheated the next day. The flavors even tend to develop further after resting in the refrigerator, making it even better.

Q: How do I adjust the recipe for a larger number of people?
A: For a larger quantity, you can simply increase the proportions of vegetables and meat while adjusting the amount of broth accordingly. Make sure you use a pot large enough to hold all the ingredients without the broth boiling over.

Q: Can other types of meat be used?
A: Absolutely, although the traditional recipe uses beef shank and pork roulade, you can vary the meats according to your preferences or what you have on hand. Chicken or lamb would also work very well.

Q: How do I store leftover boiled food?
A: Leftovers can be stored in the refrigerator in an airtight container for 3 to 4 days. For longer storage, you can also freeze them. Be sure to reheat the stew thoroughly before eating.

Q: Can other vegetables be added to the recipe?
A: Yes, feel free to personalize the stew by adding other seasonal vegetables such as zucchini, leeks, or parsnips. It's important to respect the cooking time of each vegetable so they remain tender without falling apart.