13 Delicious Stovetop Stew Recipes For Easy Weeknight Dinners

There’s something so comforting about a warm stew simmering on the stovetop. The rich aroma of a classic beef and vegetable stew or the spicy kick of chorizo and beans can make any weeknight feel special. I’ve gathered 13 delicious stovetop stew recipes that are packed with flavors that truly dance on the palate. Each recipe offers its own unique embrace, ready to transform your dinner routine. Curious about the savory magic?

Classic Beef and Vegetable Stew

Classic Beef and Vegetable Stew is a comforting and hearty dish that’s perfect for cold evenings or when you need a meal that warms you from the inside out. This timeless recipe combines tender chunks of beef with a medley of fresh vegetables, all simmered together in a rich, savory broth.

The beauty of this stew lies in its simplicity and the way it allows each ingredient to shine through, creating a dish that’s both delicious and satisfying. Cooking this stew requires a bit of patience as it’s all about letting the flavors develop over time.

By using a stovetop method, you can achieve a deep, robust taste that’s sure to please everyone at the table. Whether you’re serving it with crusty bread or over a bed of mashed potatoes, this stew is sure to become a family favorite. The following recipe will serve 4-6 people, making it perfect for a small family gathering or for having leftovers to enjoy the next day.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 stalks celery, sliced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, browning all sides. Be sure not to overcrowd the pot. Once browned, remove the beef and set aside.
2. Saute the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
3. Create the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to form a roux. This will help thicken the stew.
4. Deglaze and Simmer: Slowly pour in the beef broth and red wine, stirring to deglaze the pot. Add the tomato paste, mixing until fully incorporated. Return the beef to the pot along with the bay leaves and dried thyme. Bring the mixture to a simmer.
5. Cook the Vegetables: Add the carrots, potatoes, and celery to the pot. Cover and let the stew simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Finish with Peas and Parsley: About 10 minutes before serving, stir in the frozen peas. Allow them to heat through, then taste and adjust seasoning as needed. Just before serving, sprinkle with fresh parsley for added flavor and color.

Extra Tips:

For the best results, take your time browning the beef properly as it adds a depth of flavor to the stew. If you prefer a thicker stew, you can mash a few of the cooked potatoes against the side of the pot and stir them back in.

This dish can also be made in advance and tastes even better the next day as the flavors continue to meld. If you have leftovers, they can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Chicken and Mushroom Stew

Chicken and Mushroom Stew is a delightful and comforting dish perfect for a chilly evening. This hearty stew combines tender chicken pieces with earthy mushrooms and a medley of vegetables, all simmered in a rich, flavorful broth. The combination of herbs and spices enhances the natural flavors, making it a truly satisfying meal that can be prepared on the stovetop with minimal fuss.

Ideal for serving 4-6 people, this stew isn’t only easy to make but also versatile, allowing you to customize it with your favorite vegetables or additional seasonings. Whether you’re an experienced cook or a beginner, this recipe will guide you through creating a delicious and nourishing meal that’s bound to become a family favorite.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups cremini or button mushrooms, sliced
• 3 carrots, peeled and sliced
• 2 ribs celery, sliced
• 4 cups chicken broth
• 1 cup dry white wine (optional)
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Chicken: Begin by seasoning the chicken chunks with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken pieces in batches to avoid overcrowding, browning them on all sides. Once browned, remove the chicken from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 2-3 minutes until translucent. Stir in the minced garlic and cook for an additional minute, taking care not to burn the garlic.
3. Cook the Vegetables: Add the sliced mushrooms, carrots, and celery to the pot. Cook for about 5-7 minutes, or until the vegetables start to soften and the mushrooms release their juices.
4. Form the Base: Sprinkle the flour over the vegetables, stirring continuously for about 2 minutes to cook off the raw taste of the flour. This will help thicken the stew later.
5. Deglaze the Pot: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half, enhancing the stew’s depth of flavor.
6. Simmer the Stew: Return the browned chicken to the pot, along with the chicken broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for about 30-40 minutes, or until the chicken is cooked through and tender.
7. Finish and Serve: Stir in the fresh parsley just before serving for a burst of freshness. Taste and adjust the seasoning if necessary. Serve hot, garnished with additional parsley if desired.

Extra Tips:

For a creamier stew, you can add a splash of cream or a dollop of sour cream towards the end of cooking. Feel free to substitute the white wine with more chicken broth if you prefer an alcohol-free version.

If you want to add more vegetables, consider adding peas or potatoes for additional texture and flavor. Remember to stir the stew occasionally as it simmers to prevent sticking and guarantee even cooking. Enjoy this chicken and mushroom stew with a side of crusty bread or over a bed of rice for a complete meal.

Spicy Chorizo and Bean Stew

Spicy Chorizo and Bean Stew is a hearty and flavorful dish perfect for warming up on a chilly day. This stew combines the rich, smoky flavor of chorizo with a medley of beans and spices to create a comforting and satisfying meal.

Whether you’re hosting a dinner party or simply cooking for your family, this stew is sure to impress with its robust taste and aromatic spices.

Preparing this dish requires minimal effort thanks to its simplicity and the use of common pantry ingredients. You can easily customize the level of spiciness to suit your preferences by adjusting the amount of chili used.

The combination of ingredients creates a thick and nourishing stew that pairs well with crusty bread or over a bed of rice, making it a versatile option for any meal.

Ingredients for 4-6 servings:

• 1 pound chorizo sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes. Remove the chorizo from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and sauté for about 3 minutes until it begins to soften. Add the minced garlic and chopped red bell pepper, and continue to sauté for an additional 2-3 minutes until the vegetables are tender.
3. Add the Spices: Stir in the ground cumin, smoked paprika, and chili powder. Cook for about 1 minute, allowing the spices to become fragrant.
4. Combine Ingredients: Return the chorizo to the pot. Add the diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
5. Add the Beans: Once the stew is simmering, add the black beans and kidney beans. Stir well to incorporate all the ingredients.
6. Simmer the Stew: Reduce the heat to low and cover the pot. Allow the stew to simmer for 20-25 minutes, stirring occasionally, until the flavors meld together and the stew thickens slightly.
7. Season and Serve: Taste the stew and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro.

Extra Tips: For a vegetarian version, simply omit the chorizo and use vegetable broth instead of chicken broth. You can also experiment with different types of beans or add vegetables like zucchini or spinach for added nutrition.

If you prefer a spicier stew, increase the amount of chili powder or add a chopped jalapeño. This stew can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to deepen and improve.

Curry Lentil and Potato Stew

Curry Lentil and Potato Stew is a comforting and flavorful dish that brings together the earthy taste of lentils with the warmth of curry spices and the heartiness of potatoes. This stovetop stew is perfect for cooler evenings when you need something nourishing and satisfying. The curry spices give the stew a rich depth of flavor, while the lentils provide protein and the potatoes add a creamy texture that makes this dish truly irresistible.

This stew isn’t only delicious but also highly nutritious, making it an excellent choice for a healthy family meal. It’s easy to prepare and requires minimal ingredients, many of which you may already have in your pantry. The combination of spices and herbs, along with fresh vegetables, creates a delightful aroma that will fill your kitchen as you cook.

Whether you’re a seasoned cook or a beginner, this Curry Lentil and Potato Stew is straightforward and rewarding to make.

Ingredients for 4-6 servings:

• 1 cup dried lentils
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• 3 medium potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Prepare the Ingredients: Rinse the lentils under cold water and set aside. Chop the onion, mince the garlic, and peel and dice the potatoes.
2. Begin Cooking: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
3. Add Aromatics: Stir in the minced garlic, curry powder, ground cumin, ground coriander, and turmeric. Cook for another minute until the spices are fragrant.
4. Combine Lentils and Broth: Add the rinsed lentils to the pot, followed by the vegetable broth. Bring the mixture to a gentle boil.
5. Incorporate Potatoes: Add the diced potatoes to the pot. Reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes, or until the lentils and potatoes are tender.
6. Add Coconut Milk and Tomatoes: Stir in the coconut milk and diced tomatoes. Simmer uncovered for an additional 10 minutes to allow the flavors to meld together.
7. Season and Serve: Season the stew with salt and pepper to taste. If desired, garnish with fresh cilantro before serving.

Extra Tips:

For an even deeper flavor, consider toasting the spices in a dry pan before adding them to the stew. This can enhance their aroma and taste.

If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot with a spoon. Additionally, this stew is quite versatile; feel free to add other vegetables such as carrots or spinach for extra nutrition.

Leftovers can be stored in the refrigerator for up to three days, and the flavors often improve after a day or two.

Seafood and Tomato Stew

Seafood and Tomato Stew is a delicious and hearty dish that captures the essence of coastal cuisine. This stew combines a medley of fresh seafood with a rich tomato base, creating a flavorful and aromatic meal that’s perfect for any occasion. It’s ideal for a cozy dinner with family or friends, bringing the taste of the ocean right to your table. The dish isn’t only satisfying but also packed with nutrients, making it a healthy choice for seafood lovers.

This stew is versatile and can be customized to suit personal preferences or whatever seafood is available. Whether you’re using shrimp, mussels, clams, or a combination of your favorite shellfish, the result is a warming, comforting dish that’s sure to impress. The addition of herbs and spices enhances the natural flavors of the seafood, while the tomatoes add a sweet and slightly tangy note. Best served with crusty bread or over rice, this stew is a wonderful way to enjoy the bounty of the sea.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (28 ounces) crushed tomatoes
• 1 cup fish stock or vegetable broth
• 1/2 cup white wine
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 pound mixed seafood (shrimp, mussels, clams, and/or fish fillets)
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• Crusty bread or cooked rice for serving

Cooking Instructions:

1. Prepare the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and continue to cook for another minute until fragrant.
2. Add Vegetables and Liquids: Add the diced red bell pepper to the pot and cook for an additional 3 minutes. Pour in the crushed tomatoes, fish stock or vegetable broth, and white wine. Stir to combine.
3. Season the Stew: Add the paprika, red pepper flakes, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low. Allow the stew to cook for about 20 minutes, letting the flavors meld together.
4. Cook the Seafood: Gently add the mixed seafood to the pot, making sure each piece is submerged in the liquid. Cover and cook for 5-7 minutes, or until the seafood is just cooked through and the mussels and clams have opened.
5. Finish the Dish: Stir in the chopped parsley and lemon juice, adjusting the seasoning as needed. Remove from heat and let the stew sit for a couple of minutes to thicken slightly.
6. Serve: Ladle the stew into bowls and serve hot with crusty bread or over a bed of rice.

Extra Tips:

When preparing Seafood and Tomato Stew, verify your seafood is fresh and properly cleaned. If using mussels and clams, scrub their shells and remove any beards. If you can’t find fresh seafood, high-quality frozen options can be a good substitute.

Adjust the spice level to your preference by increasing or decreasing the red pepper flakes. For added depth, consider adding a pinch of saffron or a bay leaf while simmering the stew. Enjoy the dish immediately after cooking to savor the best flavors and textures.

Moroccan Lamb Stew

Moroccan Lamb Stew is a sumptuous and aromatic dish that blends tender lamb with a vibrant mix of spices, vegetables, and dried fruits. This traditional stew is a staple in Moroccan cuisine, known for its rich flavors and heartwarming qualities. Perfect for a cozy family dinner or a special gathering, Moroccan Lamb Stew offers a delightful culinary journey to Northern Africa with every bite.

The combination of spices such as cumin, coriander, and cinnamon, along with sweet apricots or raisins, creates a harmonious balance that’s both savory and sweet. Cooking this stew on the stovetop allows the flavors to meld beautifully over time, resulting in a dish that’s both comforting and exotic.

The slow-cooked lamb becomes tender and succulent, absorbing the flavors of the spices and broth, while the vegetables and dried fruits add layers of texture and taste. Ideal for serving 4-6 people, this stew is best enjoyed with warm, crusty bread or a side of fluffy couscous to soak up the delicious sauce.

Ingredients (Serves 4-6):

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 can (14 oz) diced tomatoes
• 2 cups chicken or beef broth
• 1 cup carrots, sliced
• 1 cup sweet potatoes, diced
• 1/2 cup dried apricots or raisins
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Lamb: Season the lamb cubes with salt and black pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb in batches, ensuring not to overcrowd the pot, and brown on all sides. Remove the browned lamb from the pot and set aside.
2. Sauté Onions and Garlic: In the same pot, add the chopped onion and sauté for about 5 minutes or until translucent. Add the minced garlic and cook for an additional minute until fragrant.
3. Spice It Up: Stir in the ground cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook the spices for 1-2 minutes, stirring constantly, to release their flavors.
4. Simmer the Stew: Return the browned lamb to the pot. Add the diced tomatoes, chicken or beef broth, carrots, sweet potatoes, and dried apricots or raisins. Stir everything to combine, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
5. Add Chickpeas: About 15 minutes before the stew is done, add the drained chickpeas to the pot. Stir to incorporate and let the stew continue to simmer.
6. Finish with Freshness: Just before serving, stir in the chopped cilantro and lemon juice. Adjust the seasoning with more salt and pepper if needed.
7. Serve: Serve the stew hot, garnished with additional fresh cilantro if desired. It pairs wonderfully with crusty bread or couscous.

Extra Tips:

For an even richer flavor, consider marinating the lamb with the spices overnight in the refrigerator. This allows the spices to penetrate the meat deeply, enhancing the stew’s overall taste.

Additionally, if you prefer a slightly thicker stew, consider mashing a few of the sweet potatoes before serving to create a naturally thickened sauce. Finally, feel free to adjust the spice levels to your taste, especially the cayenne pepper, for a stew that suits your preference for heat.

Thai Coconut Chicken Stew

Set out on a culinary journey to Thailand with this delightful Thai Coconut Chicken Stew. This dish is a harmonious blend of aromatic spices, creamy coconut milk, and tender chicken, resulting in a rich and flavorful stew that will captivate your senses. Perfect for a cozy dinner, this stew isn’t just nourishing but also offers a wonderful balance of sweet, savory, and spicy flavors that are synonymous with Thai cuisine.

Whether you’re a seasoned cook or a novice in the kitchen, this dish is approachable and sure to impress your family or guests. This Thai Coconut Chicken Stew serves 4-6 people, making it an ideal choice for family dinners or small gatherings with friends.

The recipe combines simple ingredients with a few exotic additions that are quintessential to Thai cooking. The result is a comforting bowl of stew that’s both tasty and visually appealing. Prepare to warm up your evening with this delicious, fragrant stew that brings a touch of Thailand to your dining table.

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cups baby spinach
• 1 red bell pepper, sliced
• 1 cup snap peas
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and sliced green onions for garnish

Cooking Instructions:

1. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
2. Incorporate Curry Paste: Add the Thai red curry paste to the pot and cook for another minute, stirring constantly to release its aroma and make sure it coats the onions and garlic.
3. Add Liquids: Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste. Bring the mixture to a simmer.
4. Cook Chicken: Add the chicken pieces to the pot, making certain they’re submerged in the liquid. Simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
5. Season the Stew: Stir in the fish sauce and brown sugar, mixing well. Adjust the seasoning with salt and pepper to taste.
6. Add Vegetables: Introduce the red bell pepper and snap peas to the stew, cooking for an additional 5 minutes until the vegetables are tender-crisp. Then, stir in the baby spinach and let it wilt in the hot stew.
7. Finish with Lime Juice: Remove the pot from heat and stir in the lime juice. This adds a bright, fresh flavor to the stew.
8. Serve: Ladle the stew into bowls and garnish with fresh cilantro and sliced green onions. Serve hot with steamed jasmine rice or crusty bread on the side.

Extra Tips:

For best results, use full-fat coconut milk as it provides a richer texture and flavor to the stew. If you prefer a spicier dish, you can add more Thai red curry paste or include a sliced Thai chili pepper.

To make sure the chicken remains tender, avoid overcooking it—once it’s no longer pink inside, it’s done. If you have leftovers, this stew reheats well and the flavors continue to develop, making it even tastier the next day.

Hearty Pork and Cabbage Stew

Warm and comforting, the Hearty Pork and Cabbage Stew is the perfect dish for a cozy evening with family or friends. This recipe combines tender chunks of pork with the sweetness of carrots, the earthiness of potatoes, and the subtle tang of cabbage, all simmered together in a rich, flavorful broth. Not only is this stew delicious, but it’s also nutritious and filling, making it an ideal one-pot meal that everyone will enjoy.

The key to a good stew is patience, allowing the flavors to meld and the ingredients to become tender. This stovetop recipe is straightforward and doesn’t require any special equipment, just a large pot or Dutch oven. Whether you’re a seasoned cook or a beginner, you’ll find that this dish is easy to prepare and perfect for a family meal, serving 4-6 people generously.

Ingredients (serving size: 4-6 people):

• 2 pounds of pork shoulder, cut into 1-inch cubes
• 1 tablespoon of olive oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 2 cups of water
• 3 medium carrots, sliced
• 4 medium potatoes, peeled and diced
• 1 small head of cabbage, cored and chopped
• 2 bay leaves
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Cooking Instructions:

1. Brown the Pork: Heat the olive oil in a large pot over medium-high heat. Add the pork cubes and brown them on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove the pork and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, approximately 3-4 minutes.
3. Deglaze the Pot: Pour in a little broth (about 1/2 cup) to deglaze the pot, scraping up any brown bits from the bottom with a wooden spoon. These bits add depth of flavor to the stew.
4. Combine Ingredients: Return the browned pork to the pot, then add the remaining broth, water, carrots, potatoes, cabbage, bay leaves, and thyme. Stir to combine.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the pork is tender and the vegetables are cooked through.
6. Season and Serve: Remove the bay leaves. Taste the stew and add salt and pepper as needed. Serve hot with crusty bread or over steamed rice.

Extra Tips:

For an extra layer of flavor, consider adding a splash of apple cider vinegar or a tablespoon of tomato paste when deglazing the pot. This can enhance the overall taste profile of the stew.

If you prefer a thicker stew, you can mash a few of the potatoes against the side of the pot to thicken the broth naturally. Ultimately, this stew can be made a day in advance and often tastes even better after the flavors have had a chance to meld overnight in the refrigerator.

Italian Sausage and White Bean Stew

Italian Sausage and White Bean Stew is a comforting and hearty dish that’s perfect for cooler weather or anytime you’re craving a warm, satisfying meal. This stew combines the savory flavors of Italian sausage with the creamy texture of white beans, all simmered in a rich tomato broth.

It’s not only delicious but also easy to prepare, making it a great option for busy weeknights or casual gatherings with friends and family. This stovetop stew is a one-pot wonder, which means less cleanup and more time to enjoy the delicious results.

The combination of aromatic vegetables, herbs, and spices infuses the stew with layers of flavor, while the sausage adds a hint of spiciness. The white beans provide a hearty, protein-packed element that makes this dish both nourishing and filling.

Whether you serve it with crusty bread or a simple green salad, this Italian Sausage and White Bean Stew is sure to be a favorite.

Ingredients (serves 4-6):

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 can (28 oz) diced tomatoes
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• Salt and pepper to taste
• 1 cup fresh spinach leaves
• Parmesan cheese, grated (for serving)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Sausage: Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove the sausage from the pot and set it aside.
2. Cook the Aromatics: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion becomes translucent.
3. Add Spices and Tomatoes: Stir in the dried oregano, dried basil, and crushed red pepper flakes. Cook for another minute, then add the diced tomatoes with their juice. Stir well to combine.
4. Simmer the Stew: Return the sausage to the pot along with the white beans and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
5. Finish with Spinach: Stir in the fresh spinach leaves and let them wilt in the hot stew for about 2-3 minutes. Season the stew with salt and pepper to taste.
6. Serve: Ladle the stew into bowls, sprinkle with grated Parmesan cheese, and garnish with fresh parsley before serving.

Extra Tips:

For added depth of flavor, consider browning the sausage until it gets a nice caramelization before removing it from the pot. This will enhance the overall taste of the stew.

If you prefer a thicker stew, you can mash a portion of the white beans before adding them to the pot. Additionally, this stew can be made ahead of time and stored in the refrigerator for up to three days.

Reheat gently on the stovetop before serving. Adjust the seasoning as needed since flavors can intensify as it sits.

Vegetable and Barley Stew

Vegetable and Barley Stew is a comforting, hearty dish that’s perfect for chilly days. This stovetop stew is packed with nutritious vegetables and chewy barley, providing a delightful texture and a satisfying meal that’s both healthy and filling. The stew is seasoned with aromatic herbs and spices, creating a fragrant and flavorful broth that will have everyone asking for seconds.

Whether you’re a vegetarian or just looking to enjoy a meatless meal, this recipe is sure to please. The combination of fresh vegetables, such as carrots, celery, and potatoes, with the nutty taste of barley, makes this stew a wholesome choice for lunch or dinner.

It’s an ideal dish for meal prep, as it can be made in advance and stored in the refrigerator for several days, allowing the flavors to develop even further. Plus, it’s a versatile recipe that can be easily adapted to include your favorite seasonal vegetables or whatever you have on hand in your pantry.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 1 cup pearl barley
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Vegetables: Begin by washing and preparing all your vegetables. Dice the onions and potatoes, slice the carrots and celery, and mince the garlic. Set aside.
2. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for about 3-5 minutes until the onion becomes translucent and fragrant.
3. Add Vegetables and Barley: Stir in the carrots, celery, and potatoes. Cook for an additional 5 minutes, allowing the vegetables to start to soften. Add the pearl barley and stir to combine with the vegetables.
4. Incorporate Liquids and Seasonings: Pour in the diced tomatoes and vegetable broth. Add the dried thyme, oregano, salt, and pepper. Stir everything together and bring the mixture to a boil.
5. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 45 minutes to 1 hour, or until the barley is tender and the vegetables are cooked through.
6. Finish with Greens: About 5 minutes before serving, stir in the chopped kale or spinach, allowing it to wilt and incorporate into the stew. Adjust seasoning with additional salt and pepper if necessary.
7. Garnish and Serve: Remove the stew from heat and stir in freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.

Extra Tips: For a richer flavor, consider adding a splash of soy sauce or a squeeze of lemon juice before serving to enhance the stew’s depth. If you prefer a thicker consistency, mash some of the potatoes against the side of the pot to naturally thicken the broth.

This stew also freezes well, so consider making a double batch to enjoy later. Remember to adjust the seasoning after reheating, as flavors can mellow over time.

Mexican Chicken and Corn Stew

Mexican Chicken and Corn Stew is a hearty and flavorful dish that brings together the rich tastes of Mexican cuisine with a comforting stew consistency. This dish is perfect for those cooler days when you crave something warm and nourishing. The combination of tender chicken, sweet corn, and a blend of spices makes for a delightful and satisfying meal.

With its vibrant colors and aromatic spices, this stew is sure to become a family favorite, bringing warmth and a touch of spice to your dinner table.

This stew isn’t only delicious but also easy to prepare, making it an ideal choice for busy weeknights or a leisurely weekend meal. The ingredients are straightforward and can often be found in your pantry or local grocery store. The recipe serves 4-6 people, making it perfect for a family meal or for entertaining guests.

With just a bit of preparation and cooking time, you’ll have a delectable stew that’s both filling and full of authentic Mexican flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 pound boneless, skinless chicken breasts, cut into cubes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 2 cups frozen corn
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Cooking Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Cook the Peppers and Chicken: Add the diced red and green bell peppers to the pot and stir for another 2 minutes. Then, add the cubed chicken breasts and cook until they’re browned on the outside, about 5-7 minutes.
3. Add Spices: Stir in the ground cumin, smoked paprika, and chili powder, ensuring the chicken and vegetables are well coated with the spices.
4. Incorporate Tomatoes and Broth: Pour in the can of diced tomatoes and the chicken broth. Stir to combine all ingredients and bring the mixture to a simmer.
5. Simmer the Stew: Once simmering, reduce the heat to low and let the stew cook for about 20 minutes, or until the chicken is cooked through and the flavors have melded together.
6. Add Corn and Season: Stir in the frozen corn and season the stew with salt and pepper to taste. Let the mixture cook for another 5 minutes.
7. Finish with Cilantro and Lime: Remove the stew from heat and stir in the chopped cilantro and lime juice. Mix well to incorporate the fresh flavors.

Extra Tips:

For an extra layer of flavor, consider charring the corn before adding it to the stew. This can be done by quickly roasting the corn in a dry skillet over medium-high heat until slightly blackened.

Additionally, if you prefer a spicier dish, add a diced jalapeño or a pinch of cayenne pepper along with the other spices. This stew can also be made ahead of time and reheated, as the flavors tend to deepen and improve after a day in the refrigerator.

Serve with warm tortillas or crusty bread for a complete meal.

Korean Beef and Radish Stew

Korean Beef and Radish Stew, also known as “Sogogi Mu Guk,” is a hearty and comforting dish that’s perfect for a chilly day. This traditional Korean stew features tender chunks of beef simmered to perfection with daikon radish, creating a rich and savory broth infused with the subtle sweetness of the radish.

The simplicity of the ingredients allows the natural flavors to shine, making this stew both delicious and nourishing. It’s a wonderful way to experience the cozy warmth and depth of Korean home-cooked meals.

This stew is typically served as part of a larger meal, accompanied by rice and a variety of side dishes. The beef provides a rich umami flavor, while the radish adds a rejuvenating contrast with its mild sweetness and slight crunch.

The slow simmering process guarantees that the beef becomes tender and the flavors meld together beautifully. This recipe makes enough for 4-6 servings, so it’s perfect for sharing with family or friends. Enjoy this wholesome Korean Beef and Radish Stew that warms the soul and brings people together.

Ingredients (Serves 4-6):

• 1 pound beef brisket or stew meat, cut into 1-inch cubes
• 1 medium daikon radish, peeled and cut into bite-sized pieces
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups water
• 2 green onions, chopped
• 1 tablespoon vegetable oil

Cooking Instructions:

1. Prepare the Beef: In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and sauté until they’re browned on all sides. This step helps to lock in the flavor of the beef.
2. Add Aromatics: Lower the heat to medium and add the sliced onion and minced garlic to the pot. Stir occasionally and cook until the onions are soft and translucent, about 3-4 minutes.
3. Simmer the Stew: Pour in the water and bring it to a boil. Once boiling, add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine the flavors. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes to an hour, or until the beef is tender.
4. Add the Radish: After the beef has cooked, add the daikon radish pieces to the pot. Cover and continue to simmer for another 20-30 minutes, or until the radish is cooked through and tender.
5. Finish with Green Onions: Once the radish is tender, sprinkle the chopped green onions over the stew. Stir gently and cook for an additional 5 minutes to allow the flavors to meld.
6. Serve: Ladle the stew into bowls and serve hot. Enjoy it with steamed rice and your favorite Korean side dishes.

Extra Tips: For deeper flavor, consider marinating the beef in the soy sauce and sesame oil mixture for about 30 minutes before cooking. This will enhance the richness of the meat.

Additionally, skimming off any foam or impurities that rise to the surface while simmering will guarantee a clear and clean broth. If you prefer a spicier stew, you can add a few slices of Korean red chili pepper or a spoonful of gochugaru (Korean red pepper flakes) during the simmering process.

Creamy Turkey and Wild Rice Stew

Creamy Turkey and Wild Rice Stew is a heartwarming dish perfect for chilly evenings or when you crave something comforting and nutritious. This stovetop stew combines tender chunks of turkey with the nutty flavor of wild rice, all enveloped in a creamy, savory broth. The dish is further enhanced with a medley of vegetables, which not only adds color but also layers of flavor and texture. This stew is ideal for serving a family or a small gathering, providing a wholesome meal that satisfies both the palate and the soul.

The beauty of this recipe lies in its simplicity and the ability to be prepared in a single pot, making cleanup a breeze. The combination of turkey, wild rice, and a creamy base offers a delightful contrast of flavors and textures, with the wild rice adding a slightly chewy texture that complements the tender turkey perfectly. The stew is seasoned with traditional herbs and spices that elevate the dish, making it a staple for your stovetop culinary repertoire.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 pound turkey breast, cut into bite-sized pieces
• 1 cup wild rice, rinsed
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Turkey: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the turkey pieces and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the pot and set aside.
2. Cook the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
3. Add the Rice and Broth: Stir in the wild rice and return the turkey to the pot. Pour in the chicken broth and add the thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender.
4. Incorporate the Cream: Once the rice is cooked, stir in the heavy cream. Allow the stew to heat through, stirring occasionally, for about 5 minutes. Season with salt and pepper to taste.
5. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley for a burst of color and freshness.

Extra Tips:

For an even creamier texture, consider blending a portion of the stew before adding the heavy cream, then return it to the pot. This method will naturally thicken the stew without additional flour or cornstarch.

If you prefer a richer flavor, substitute part of the chicken broth with turkey broth. Additionally, leftover turkey from a holiday meal can be used in place of fresh turkey breast. Just be sure to adjust the cooking time accordingly, as pre-cooked turkey won’t need as long to sauté.