15 Clean Eating Stew Recipes That Feel Good And Taste Great

The kitchen truly feels like the heart of a home, and there’s nothing quite like the cozy smell of a hearty stew simmering. When it comes to meals that nourish and satisfy, clean eating stews are at the top of my list. They bring together comfort, flavor, and health all in one bowl. Picture the warmth and aroma of fresh herbs and spices filling your space. Curious to try some delicious recipes?

Hearty Vegetable and Quinoa Stew

Hearty Vegetable and Quinoa Stew is a comforting and nutritious dish perfect for those seeking a clean eating meal that’s both filling and delicious. This stew is packed with a variety of fresh vegetables and is enriched with protein-packed quinoa, making it a complete meal on its own.

The combination of flavors from the vegetables, herbs, and spices creates a savory and satisfying experience that will warm you from the inside out. Whether you’re serving it for a family dinner or meal-prepping for a busy week, this stew is sure to become a favorite in your recipe rotation.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or as leftovers for the next day’s lunch. With simple, wholesome ingredients, this stew is easy to prepare and can be adjusted to suit your personal taste preferences.

Feel free to experiment with different vegetables or add your favorite spices to create a unique version of this hearty meal. The following list includes all the necessary ingredients you’ll need to bring this delightful dish to life.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Set aside to drain.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until the onion becomes translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Cook the Vegetables: Add the sliced carrots, celery, red bell pepper, and zucchini to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
4. Simmer the Stew: Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in the rinsed quinoa, dried thyme, and oregano. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the quinoa is cooked and the vegetables are tender.
5. Add the Greens: Stir in the chopped kale or spinach and let the stew simmer for an additional 5 minutes until the greens are wilted.
6. Finish with Lemon: Remove the pot from the heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

Extra Tips: For the best flavor, use fresh vegetables, and feel free to substitute with seasonal produce. If you prefer a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.

This stew can be stored in an airtight container in the refrigerator for up to three days, and it often tastes even better the next day as the flavors meld together. To reheat, simply warm on the stove over medium heat until hot. Enjoy your Hearty Vegetable and Quinoa Stew with crusty bread or a side salad for a complete meal.

Spicy Chickpea and Spinach Stew

Spicy Chickpea and Spinach Stew is a delightful and hearty dish that brings together the warmth of spices with the wholesome goodness of chickpeas and spinach. This clean eating recipe is perfect for those who are looking to enjoy a comforting meal that’s both nutritious and flavorful.

The blend of spices such as cumin, coriander, and chili powder infuses the stew with a rich and aromatic essence, while the chickpeas provide a satisfying texture and protein boost. Spinach adds a vibrant, green touch to the stew, making it not only delicious but also packed with essential vitamins and minerals.

Ideal for a cozy dinner, this stew is easy to prepare and can be made with ingredients that are likely already in your pantry. Whether you’re new to clean eating or a seasoned expert, this Spicy Chickpea and Spinach Stew is sure to become a staple in your meal rotation. It’s perfect for a family meal, serving 4-6 people, and can be paired with whole grain bread or a side salad for a complete dining experience.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.
2. Add the Spices: Stir in the ground cumin, coriander, and chili powder. Cook the spices with the onions and garlic for about 1 minute, allowing the flavors to meld and become aromatic.
3. Incorporate the Main Ingredients: Add the chickpeas, diced tomatoes (including the juice), and vegetable broth to the pot. Stir everything together to combine.
4. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 25-30 minutes. This allows the flavors to develop and the chickpeas to become tender.
5. Add the Spinach: Stir in the fresh spinach and cook for another 5 minutes, or until the spinach is wilted and tender.
6. Season and Finish: Season the stew with salt and pepper to taste. Stir in the lemon juice, which will brighten up the flavors of the stew.
7. Serve: Ladle the stew into bowls and garnish with fresh cilantro if desired.

Extra Tips:

For an even richer flavor, you can roast the chickpeas before adding them to the stew. Simply toss them with a bit of olive oil and your choice of spices, then roast at 400°F (200°C) for about 20 minutes. This adds an extra layer of texture and taste to the stew.

Additionally, feel free to experiment with adding other vegetables such as bell peppers or carrots for more variety. If you prefer a thicker stew, use an immersion blender to blend a portion of the stew before adding the spinach.

Lemon Herb Chicken Stew

Lemon Herb Chicken Stew is a delightful and wholesome dish that combines the bright, zesty flavors of lemon with the aromatic presence of fresh herbs. This stew brings together tender chicken pieces, hearty vegetables, and a rich, flavorful broth that’s both satisfying and nourishing.

Perfect for a cozy family dinner or a gathering with friends, this clean eating recipe guarantees you’re indulging in a meal that’s not only delicious but also health-conscious.

The stew is a wonderful way to enjoy a balanced meal, packed with protein from the chicken and a variety of nutrients from the vegetables. The infusion of lemon juice and fresh herbs like rosemary and thyme adds a revitalizing twist that elevates the dish beyond a traditional chicken stew.

As the stew simmers, the ingredients meld together, creating a comforting aroma that fills your kitchen, promising a delightful dining experience for everyone at the table.

Ingredients (Serves 4-6):

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup water
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 2 medium potatoes, diced
• 1 cup frozen peas
• Zest and juice of 2 lemons
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Cut the chicken into 1-inch pieces, dice the onion, and mince the garlic. Slice the carrots and celery, and dice the potatoes.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Brown the Chicken: Add the chicken pieces to the pot, seasoning with salt and pepper. Cook until the chicken is browned on all sides, ensuring it’s not fully cooked through at this stage, about 6-8 minutes.
4. Add the Broth and Vegetables: Pour in the chicken broth and water, then add the carrots, celery, and potatoes. Stir to combine and bring the mixture to a gentle boil.
5. Simmer the Stew: Reduce the heat to low and cover the pot. Let the stew simmer for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
6. Incorporate Peas and Herbs: Stir in the frozen peas, lemon zest, lemon juice, chopped rosemary, and thyme. Allow the stew to simmer for an additional 5-10 minutes to heat the peas through and meld the flavors.
7. Adjust Seasonings: Taste the stew and adjust the salt and pepper as needed. Serve hot, garnished with additional fresh herbs if desired.

Extra Tips:

For an extra burst of flavor, consider using a mix of both lemon juice and lime juice to add a bit of complexity to the stew’s citrus profile.

If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot to naturally thicken the broth. Additionally, feel free to substitute or add other vegetables you have on hand, such as bell peppers or mushrooms, to make the stew even more hearty and flavorful.

Savory Lentil and Sweet Potato Stew

Savory Lentil and Sweet Potato Stew is a hearty and nutritious dish that combines the earthy flavors of lentils with the natural sweetness of sweet potatoes. This clean eating recipe is perfect for those looking to enjoy a wholesome meal without compromising on taste. Packed with protein, fiber, and essential nutrients, this stew isn’t only satisfying but also incredibly nourishing, making it an ideal choice for a family dinner or a cozy weeknight meal.

The stew is wonderfully versatile and can be enjoyed on its own or served with crusty bread or a side of rice for added texture. It’s a one-pot wonder that requires minimal preparation and offers maximum flavor, thanks to the aromatic spices and fresh ingredients. Whether you’re an experienced cook or a kitchen novice, this Savory Lentil and Sweet Potato Stew is easy to prepare and guaranteed to impress.

Ingredients (Serving Size: 4-6 people):

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• 1 cup chopped kale or spinach
• Juice of 1 lemon
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic, ground cumin, smoked paprika, and ground turmeric, and cook for another minute until fragrant.
2. Add Lentils and Sweet Potatoes: Add the rinsed lentils and diced sweet potatoes to the pot. Stir well to coat them in the spice mixture.
3. Incorporate Liquid Ingredients: Pour in the diced tomatoes and vegetable broth. Add the bay leaf, and season with salt and pepper to taste. Stir everything together and bring the mixture to a boil.
4. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Add Greens: Stir in the chopped kale or spinach and allow it to wilt into the stew, cooking for an additional 5 minutes.
6. Finish and Serve: Remove the bay leaf and stir in the lemon juice. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Extra Tips:

For added depth of flavor, consider roasting the sweet potatoes before adding them to the stew. This can bring out their natural sweetness even further.

If you prefer a thicker consistency, you can mash some of the sweet potatoes with the back of a spoon before serving.

Additionally, this stew can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to meld and intensify. Reheat gently on the stove and enjoy.

Mediterranean Tomato and Eggplant Stew

The Mediterranean Tomato and Eggplant Stew is a hearty, flavorful dish that celebrates the vibrant and bold flavors of the Mediterranean region. This stew combines the richness of tomatoes with the subtle, earthy taste of eggplant, enhanced by aromatic herbs and spices. It’s a perfect choice for anyone looking to enjoy a wholesome, clean eating meal that’s both satisfying and nutritious. The combination of these ingredients creates a stew that isn’t only delicious but also packed with essential vitamins and antioxidants.

This recipe is designed to serve 4-6 people, making it a great option for family dinners or small gatherings. The stew can be enjoyed on its own or served with a side of crusty bread or rice to soak up the delicious sauce. With its simple preparation and minimal cooking time, the Mediterranean Tomato and Eggplant Stew is an ideal dish for both novice and experienced home cooks looking to explore Mediterranean cuisine.

Ingredients:

• 2 large eggplants, diced
• 4 ripe tomatoes, chopped
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1/4 cup fresh parsley, chopped
• 1/4 cup black olives, pitted and sliced
• Juice of 1 lemon

Instructions:

1. Prepare the Vegetables: Start by washing and dicing the eggplants and tomatoes. Chop the onion, bell pepper, and mince the garlic. Set these aside to have them ready for cooking.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing them until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Cook the Vegetables: Add the diced eggplant and chopped bell pepper to the pot. Stir to combine and cook for about 5 minutes, allowing the eggplant to start softening.
4. Add Tomatoes and Spices: Stir in the chopped tomatoes, tomato paste, oregano, thyme, and paprika. Season with salt and pepper to taste. Mix everything well to guarantee the spices coat the vegetables evenly.
5. Simmer the Stew: Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and let the stew cook for about 20-25 minutes, or until the eggplant is tender and the flavors have melded together nicely.
6. Finish with Fresh Ingredients: Once the stew is cooked, add the sliced black olives, fresh parsley, and lemon juice. Stir to combine all the ingredients, adjusting seasoning if necessary.
7. Serve: Remove from heat and let sit for a couple of minutes before serving. Enjoy the stew warm, optionally garnished with additional parsley or a sprinkle of feta cheese.

Extra Tips:

For a richer flavor, consider roasting the eggplant before adding it to the stew. This will bring out a smoky taste that complements the dish beautifully.

Additionally, if you prefer a little heat, you can add a pinch of red pepper flakes or a chopped chili pepper to the stew.

When selecting eggplants, choose those that are firm and glossy for the best texture.

Finally, this stew can be made ahead of time; in fact, it often tastes even better the next day as the flavors continue to develop.

Classic Beef and Root Vegetable Stew

This Classic Beef and Root Vegetable Stew is a hearty and comforting dish perfect for clean eating enthusiasts. The combination of tender beef chunks, nutrient-rich root vegetables, and a flavorful broth makes it a satisfying meal for cooler days.

Using fresh ingredients and simple seasonings, this stew is both nutritious and delicious, allowing the natural flavors of the ingredients to shine through. Perfect for serving a family of 4-6, this dish is ideal for a cozy dinner at home.

The slow-cooked beef becomes melt-in-your-mouth tender, while the root vegetables soak up the savory broth, creating a symphony of flavors in every bite. It’s a dish that not only fills the stomach but also warms the soul, making it a staple in any clean eating recipe collection.

Ingredients for 4-6 servings:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 4 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 potatoes, peeled and diced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Beef: Pat the beef cubes dry with paper towels to guarantee better browning. Season them with salt and pepper to taste.
2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown them on all sides, about 5-7 minutes per batch. Remove the beef from the pot and set aside.
3. Sauté Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot: Stir in the tomato paste and cook for 2 minutes. Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
5. Build the Stew: Return the beef to the pot. Add the remaining beef broth, carrots, parsnips, potatoes, bay leaves, and thyme. Stir to combine.
6. Simmer: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef and vegetables are tender.
7. Adjust Seasoning: Taste the stew and adjust the seasoning with more salt and pepper if needed.
8. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with chopped fresh parsley.

Extra Tips:

For a richer flavor, consider browning the beef in small batches to avoid overcrowding the pot, which can steam rather than sear the meat.

You can also add a splash of red wine during the deglazing step for an added depth of flavor. If you prefer a thicker stew, mix a tablespoon of flour or cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.

This Classic Beef and Root Vegetable Stew is even better the next day, as the flavors continue to meld, so consider making it ahead of time for an easy meal prep option.

Coconut Curry Fish Stew

Coconut Curry Fish Stew is a flavorful and nourishing dish that brings a taste of the tropics to your table. This clean eating recipe combines fresh fish, aromatic spices, and creamy coconut milk to create a stew that’s both satisfying and healthy. It’s perfect for a family dinner or a cozy meal shared with friends. This stew not only pleases the palate but also supports a balanced diet with its wholesome ingredients.

The beauty of Coconut Curry Fish Stew lies in its simplicity and adaptability. You can use any firm white fish that holds up well during cooking, such as cod, halibut, or tilapia. The coconut milk provides a rich, velvety base, while the curry powder adds a hint of warmth and spice. Served over a bed of steaming rice or with crusty bread, this dish is sure to become a favorite in your culinary repertoire.

Ingredients (serves 4-6 people):

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1 1/2 cups vegetable or fish broth
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 pound firm white fish fillets, cut into chunks
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup spinach or kale leaves
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Aromatics: Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
2. Add the Spices: Sprinkle the curry powder over the sautéed onion mixture, stirring continuously to evenly coat the aromatics. Cook for another 2 minutes to allow the spices to release their flavors.
3. Simmer the Base: Pour in the coconut milk and vegetable or fish broth. Stir well to combine. Add the fish sauce and soy sauce, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
4. Cook the Fish and Vegetables: Carefully add the fish chunks to the pot, followed by the red bell pepper slices and cherry tomatoes. Simmer gently, uncovered, for about 10 minutes or until the fish is cooked through and opaque.
5. Finish with Greens: Stir in the spinach or kale leaves, allowing them to wilt in the hot stew. Season with salt and pepper to taste. Add lime juice to brighten the flavors.
6. Serve: Ladle the stew into bowls and garnish with fresh cilantro. Serve hot with your choice of rice or crusty bread on the side.

Extra Tips: When making Coconut Curry Fish Stew, it’s important to use fresh fish for the best flavor and texture. If using frozen fish, verify it’s fully thawed and patted dry before adding it to the stew.

Adjust the spice level by adding more or less curry powder to suit your taste. Also, feel free to experiment with different vegetables, such as carrots or zucchini, for added variety. Remember to taste as you go, adjusting the seasoning to your preference before serving.

Mushroom and Barley Stew

Mushroom and Barley Stew is a hearty and nutritious dish that’s perfect for a cozy meal on a chilly day. The combination of earthy mushrooms and chewy barley creates a satisfying texture, while the addition of aromatic herbs and vegetables enhances the flavor profile. This stew not only warms you up but also nourishes your body with wholesome ingredients that adhere to a clean eating lifestyle.

This recipe serves 4-6 people, making it an ideal choice for a family dinner or a gathering with friends. The preparation is straightforward, and with a little attention to detail, you can create a delicious and healthy stew that everyone will love. The key to this dish is slow cooking, which allows the flavors to meld together beautifully.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups mixed mushrooms, sliced (such as cremini, shiitake, and button)
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prep the Vegetables: Begin by preparing all your vegetables. Chop the onion, mince the garlic, slice the mushrooms, and dice the carrots and celery. Having everything prepped will make the cooking process more efficient.
2. Sauté Onions and Garlic: 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 it becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
3. Cook the Vegetables: Add the sliced mushrooms to the pot and sauté for about 5-7 minutes, or until they’ve released their moisture and begin to brown. Stir in the diced carrots and celery, cooking for an additional 5 minutes.
4. Add Barley and Spices: Stir the pearl barley into the vegetable mixture, ensuring it’s well coated with the oil and juices from the vegetables. Add the dried thyme and rosemary, seasoning with salt and pepper to taste.
5. Simmer the Stew: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to an hour, or until the barley is tender and the stew has thickened to your liking.
6. Finish and Serve: Taste and adjust the seasoning if necessary. Serve the stew hot, garnished with freshly chopped parsley for a burst of color and freshness.

Extra Tips:

For a creamier texture, consider adding a splash of non-dairy milk or cream towards the end of cooking. If you prefer a thicker stew, you can mash some of the vegetables with a potato masher before serving.

Leftovers can be stored in an airtight container in the fridge for up to 3 days, and the flavors often deepen and improve over time. If you’re short on time, a pressure cooker can reduce the cooking time considerably while still producing a delicious stew.

Moroccan Spiced Lamb Stew

Moroccan Spiced Lamb Stew is a rich, flavorful dish that brings together the aromatic spices and robust flavors characteristic of North African cuisine. This stew is perfect for those who appreciate the hearty and exotic blend of spices, tender lamb, and a medley of vegetables that come together to create a comforting and satisfying meal.

The slow cooking process allows the lamb to become incredibly tender, and the spices to fully infuse the dish, offering a unique and delightful culinary experience. This dish, perfect for a gathering or a cozy family meal, serves 4-6 people.

The use of fresh herbs and spices like cumin, coriander, and cinnamon, along with a touch of sweetness from dried fruits, elevates the lamb stew to a whole new level. Whether served on a bed of couscous or with a side of warm crusty bread, this Moroccan Spiced Lamb Stew is sure to impress and satisfy.

Ingredients:

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken or beef broth
• 1 cup dried apricots, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large carrots, sliced
• 2 medium potatoes, peeled and cubed
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped, for garnish

Instructions:

1. Prepare the Lamb: Start by patting the lamb cubes dry with paper towels to help them brown better. Season them lightly with salt and pepper.
2. Brown the Lamb: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes in batches, ensuring not to overcrowd the pot. Brown the lamb on all sides, approximately 5-7 minutes. Remove the lamb from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes. Add a splash more of olive oil if necessary.
4. Add the Spices: Stir in the cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook for about 1 minute until the spices become fragrant, stirring constantly to avoid burning.
5. Combine Ingredients: Return the browned lamb to the pot. Add the diced tomatoes and broth, scraping the bottom of the pot to release any flavorful bits stuck to the bottom.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 45 minutes.
7. Add Vegetables and Fruits: Stir in the chopped apricots, chickpeas, carrots, and potatoes. Cover and continue to simmer for another 30-40 minutes, or until the vegetables and lamb are tender.
8. Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper as needed.
9. Serve: Serve the stew hot, garnished with fresh cilantro or parsley. It pairs wonderfully with couscous or fresh bread.

Extra Tips:

When making Moroccan Spiced Lamb Stew, it’s important to choose the right cut of lamb. Lamb shoulder is ideal for stews due to its fat content and connective tissue, which break down during cooking and add to the stew’s richness.

If you prefer a thicker stew, you can mash a few of the potatoes against the side of the pot before serving. Additionally, allowing the stew to sit for a few hours or overnight enhances the flavors, making it an excellent make-ahead dish.

Zucchini and White Bean Stew

Zucchini and White Bean Stew is a delightful and nutritious dish that’s perfect for those who are keen on clean eating. This stew isn’t only packed with flavors but also loaded with nutrients, making it an ideal meal for a clean and healthy lifestyle.

The combination of zucchini and white beans creates a hearty and satisfying stew that can be enjoyed on its own or paired with a side of crusty whole-grain bread. It’s a versatile dish that works well for lunch or dinner and is perfect for a family meal or a cozy night in.

The stew is also quite simple to prepare, making it great for both novice and experienced cooks. With fresh vegetables, protein-rich beans, and a medley of spices, this dish is sure to become a favorite in your clean eating recipe collection.

It serves 4-6 people, making it a great option for family gatherings or meal prepping for the week. Plus, it’s a one-pot wonder, which means less cleanup and more time to enjoy your delicious and healthy creation.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium zucchinis, sliced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Chop the onion, mince the garlic, and slice the zucchinis. Drain and rinse the white beans.
2. Sauté Onions and Garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Add Zucchini and Seasonings: Stir in the sliced zucchinis and cook for about 3-4 minutes until they start to soften. Add the dried oregano and thyme, stirring to combine and allow the flavors to meld.
4. Combine with Beans and Tomatoes: Add the white beans and diced tomatoes to the pot. Stir well to combine all the ingredients.
5. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes. This will allow the flavors to develop and the zucchini to become tender.
6. Season and Serve: Taste the stew and season with salt and pepper as needed. Stir in the fresh parsley just before serving, reserving a little for garnish.
7. Final Touch: Ladle the stew into bowls, garnish with the remaining parsley, and serve hot. Enjoy with a slice of whole-grain bread if desired.

Extra Tips: For added depth of flavor, consider adding a splash of lemon juice or a pinch of red pepper flakes for a slight kick. This stew can be stored in the refrigerator for up to 3 days, and the flavors will continue to develop, making leftovers even more delicious.

If you want a thicker stew, mash some of the beans with the back of a spoon to release their starches. For a protein boost, you can also add cooked chicken or tofu.

Smoky Black Bean and Corn Stew

Smoky Black Bean and Corn Stew is a hearty, flavorful dish perfect for those looking to enjoy clean eating without sacrificing taste. This stew combines the earthiness of black beans with the sweetness of corn, all brought together by a rich, smoky flavor. It’s an ideal meal for chilly days or whenever you’re craving something both satisfying and nutritious.

With high fiber and protein content, this vegetarian dish will keep you full and energized. This stew isn’t only delicious but also simple to make, making it perfect for weeknight dinners or meal prep. The recipe utilizes a blend of spices to create its signature smoky flavor, while fresh vegetables add brightness and texture.

It’s a versatile dish that can be adjusted to your taste by adding more heat or mixing in other seasonal vegetables. Serve it with a side of crusty bread or a green salad for a complete meal.

Ingredients for Smoky Black Bean and Corn Stew (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can of corn, drained
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all your vegetables. Dice the onion, mince the garlic, and chop the red bell pepper. Drain and rinse the black beans and corn.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and chopped red bell pepper, and cook for another 2-3 minutes until the vegetables are softened.
3. Add Spices: Stir in the smoked paprika, ground cumin, chili powder, and cayenne pepper (if using). Cook for about 1 minute until the spices are fragrant, stirring constantly to avoid burning.
4. Combine Main Ingredients: Add the drained black beans, corn, and diced tomatoes to the pot. Pour in the vegetable broth and stir well to combine all the ingredients. Bring the mixture to a gentle boil.
5. Simmer the Stew: Once boiling, reduce the heat to a simmer. Allow the stew to cook for about 20-25 minutes, stirring occasionally. This allows the flavors to meld together and the stew to thicken slightly.
6. Season and Finish: Season the stew with salt and pepper to taste. Stir in the lime juice to add brightness and balance the flavors.
7. Serve and Garnish: Remove the stew from the heat and ladle into bowls. Garnish each serving with fresh cilantro for an added touch of freshness.

Extra Tips:

For a creamier texture, you can partially mash some of the black beans with a potato masher or the back of a spoon before adding the lime juice. This will thicken the stew and provide a creamier consistency.

If you prefer a spicier stew, adjust the amount of cayenne pepper or add a diced jalapeño with the other vegetables. This stew can also be made ahead of time and stored in the refrigerator for up to 3 days, making it an excellent option for meal prepping.

Tuscan Turkey and Kale Stew

Tuscan Turkey and Kale Stew is a hearty and nutritious meal that combines the rich flavors of Tuscany with the health benefits of clean eating. Perfect for a cozy family dinner, this stew is packed with lean turkey, vibrant kale, and a medley of aromatic vegetables. The slow-simmered broth enhances the natural flavors of the ingredients, creating a savory dish that’s both satisfying and nourishing.

This recipe is great for those who are looking to incorporate more greens and lean protein into their diet without sacrificing taste. The combination of turkey and kale not only provides essential nutrients but also guarantees a filling meal that’s low in calories. The addition of herbs and spices gives this stew an authentic Tuscan flavor, making it a delightful choice for any season.

Ingredients (serves 4-6 people):

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (14 ounces) diced tomatoes
• 4 cups low-sodium chicken broth
• 2 cups chopped kale
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Grated Parmesan cheese (optional, for serving)

Cooking Instructions:

1. Prepare the Ingredients: Begin by prepping all your vegetables. Chop the onion, mince the garlic, slice the carrots and celery, and chop the red bell pepper and zucchini. Rinse and chop the kale into bite-sized pieces.
2. Brown the Turkey: In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
3. Sauté the Vegetables: Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until the onion becomes translucent. Then, add the carrots, celery, red bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally.
4. Simmer the Stew: Pour in the diced tomatoes and chicken broth, stirring to combine. Add the dried oregano, basil, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes.
5. Add the Kale: Stir in the chopped kale and continue to simmer for another 10 minutes until the kale is wilted and tender.
6. Season and Serve: Add salt and pepper to taste, and stir in the lemon juice to brighten the flavors. Serve hot, garnished with grated Parmesan cheese if desired.

Extra Tips: For a thicker stew, you can mash some of the cooked vegetables with a potato masher before adding the kale. If you prefer a spicier flavor, increase the amount of red pepper flakes or add a dash of hot sauce. This stew also freezes well, so consider making a double batch to enjoy later. For a vegetarian version, substitute the ground turkey with chickpeas and use vegetable broth instead of chicken broth.

Ginger and Tofu Noodle Stew

Ginger and Tofu Noodle Stew is a delicious and healthy dish that combines the rich flavors of ginger, fresh vegetables, and tofu into a warming bowl of goodness. Perfect for a chilly day or when you’re in need of a wholesome meal, this stew is both satisfying and nutritious. The combination of ginger and tofu offers a wonderful balance of spice and protein, while the noodles add a comforting texture that makes every bite delightful.

This dish isn’t only simple to prepare but also allows for customization with your favorite vegetables, making it a versatile choice for any clean eating enthusiast.

The beauty of this Ginger and Tofu Noodle Stew lies in its simplicity and the use of fresh ingredients. The ginger provides a warm, slightly spicy flavor that pairs perfectly with the mellow taste of tofu. Together with a variety of vegetables and noodles, this stew becomes a complete meal that’s both filling and nutritious.

Whether you’re serving it for a family dinner or a casual gathering with friends, this stew is sure to impress with its vibrant flavors and wholesome ingredients.

Ingredients (Serves 4-6):

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 pound tofu, cubed
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 6 ounces rice noodles
• 1 cup snow peas
• 2 green onions, sliced
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Prepare the Ingredients: Begin by chopping the onion, mincing the garlic, and grating the ginger. Cube the tofu and slice the red bell pepper, carrots, and green onions. Set everything aside for easy access during cooking.
2. Cook the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, stirring continuously for another minute until fragrant.
3. Add the Tofu and Vegetables: Gently add the cubed tofu to the pot, stirring carefully to coat it with the aromatic mixture. Then, add the sliced red bell pepper and carrots, cooking for about 3 minutes to slightly soften the vegetables.
4. Build the Base: Pour in the vegetable broth, soy sauce, and rice vinegar. Stir to combine all ingredients, and bring the mixture to a simmer over medium-high heat. Allow the stew to simmer for about 10 minutes, letting the flavors meld together.
5. Cook the Noodles: While the stew is simmering, prepare the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to prevent sticking.
6. Combine and Finish: Add the cooked rice noodles and snow peas to the simmering stew. Stir to combine and allow everything to heat through for about 3-5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve: Ladle the Ginger and Tofu Noodle Stew into bowls, garnishing each with sliced green onions and fresh cilantro. Serve hot and enjoy!

Extra Tips:

For the best flavor, use fresh ginger and garlic rather than powdered forms. If you prefer a spicier stew, consider adding a dash of chili flakes or a sliced red chili.

This dish can also be adapted for gluten-free diets by ensuring the soy sauce used is gluten-free. Additionally, feel free to experiment with different vegetables depending on what’s in season or what you have on hand, such as broccoli or bok choy, to enhance the nutritional value and flavor profile of the stew.

Peanut and Butternut Squash Stew

The Peanut and Butternut Squash Stew is a hearty and nutritious dish that brings together the rich creaminess of peanuts with the sweet and earthy flavor of butternut squash. This stew is a perfect comfort food that not only fills you up but also provides a variety of nutrients. The combination of proteins from peanuts and the vitamins from squash makes this a wholesome meal that’s both satisfying and nourishing.

Ideal for chilly days, this stew can be served on its own or paired with a side of crusty bread or rice. Embrace the simplicity of clean eating with this easy-to-make stew that’s both vegan and gluten-free. With its vibrant flavors and colorful ingredients, this stew is a feast for both the eyes and the palate.

The use of fresh vegetables and natural spices guarantees a meal that’s free of processed ingredients, making it a healthy choice for anyone looking to enjoy a clean-eating lifestyle. This Peanut and Butternut Squash Stew isn’t only delicious but also quick to prepare, making it a perfect option for busy weeknights.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup natural peanut butter
• 2 cups chopped kale or spinach
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish
• Roasted peanuts, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
2. Add Spices: Sprinkle in the ground cumin, ground coriander, and chili powder. Stir well to coat the onions and release the spices’ aromas.
3. Cook the Squash: Add the cubed butternut squash to the pot, stirring to combine with the onion and spices. Cook for about 5 minutes, allowing the squash to start softening.
4. Simmer the Stew: Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil. Reduce the heat to a simmer and cover the pot, allowing the stew to cook for 20-25 minutes or until the squash is tender.
5. Incorporate the Peanut Butter: Stir in the peanut butter until fully incorporated, creating a creamy and rich texture. If the stew is too thick, add a bit more vegetable broth to reach your desired consistency.
6. Add Greens and Season: Add the chopped kale or spinach to the stew, stirring until wilted. Season with salt and pepper to taste.
7. Finish and Serve: Once everything is cooked through, ladle the stew into bowls. Garnish with chopped fresh cilantro and roasted peanuts. Serve each bowl with a lime wedge on the side to squeeze over the top for an added burst of flavor.

Extra Tips:

For a thicker stew, mash some of the butternut squash cubes against the side of the pot with a spoon to blend them into the liquid. You can also customize the heat level by adjusting the amount of chili powder used or adding a dash of cayenne pepper for more spice.

To save time, you can pre-cut the butternut squash or use frozen cubed squash if available. This stew also stores well in the fridge for up to three days, making it a great option for meal prep or leftovers.

Cauliflower and Pea Stew

Cauliflower and Pea Stew is a hearty and nutritious dish that fits perfectly into a clean eating lifestyle. This delicious stew combines the earthy flavors of cauliflower with the natural sweetness of peas, creating a delightful balance of taste and texture.

Perfect for a family dinner or a cozy night in, this stew is both satisfying and easy to prepare. With its vibrant colors and fragrant spices, Cauliflower and Pea Stew isn’t only a treat for the taste buds but also a feast for the eyes.

This recipe is designed to serve 4-6 people and is ideal for those looking to enjoy a wholesome, plant-based meal. The simplicity of the ingredients allows the natural flavors to shine through while providing essential nutrients.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe offers a straightforward approach to creating a delicious stew that everyone will love. So gather your ingredients, and let’s get cooking!

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 cups fresh or frozen peas
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Cauliflower: Begin by washing the cauliflower thoroughly and cutting it into bite-sized florets. This will guarantee even cooking and allow the florets to absorb the flavors of the stew.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds to release their aroma. Then add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
3. Add Spices: Stir in the coriander powder, turmeric powder, and paprika. Cook for an additional minute, stirring continuously to prevent the spices from burning. This step will help to deepen the flavors of the stew.
4. Incorporate the Tomatoes: Pour in the can of diced tomatoes along with their juices. Stir well to combine with the spices and aromatics. Let the mixture simmer for a few minutes to allow the flavors to meld together.
5. Add the Cauliflower and Peas: Add the cauliflower florets and peas to the pot. Stir to coat the vegetables in the spiced tomato mixture.
6. Simmer the Stew: Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot. Allow the stew to simmer gently for about 20-25 minutes, or until the cauliflower is tender.
7. Season and Serve: Season the stew with salt and pepper to taste. Once the cauliflower is cooked through, remove the pot from the heat. Garnish with fresh cilantro before serving.

Extra Tips:

When making this Cauliflower and Pea Stew, feel free to adjust the seasoning to your preference. If you prefer a spicier stew, consider adding a pinch of cayenne pepper or a diced chili pepper.

For a creamier texture, you can blend a portion of the stew before adding it back to the pot. Additionally, this stew can be served over a bed of cooked quinoa or brown rice for an extra hearty meal. Enjoy the process of cooking and experimenting with flavors to make this dish your own!