11 One-Pot Stew Recipes For Busy Nights And Lazy Weekends

Life can get pretty hectic, balancing work, family, and a little personal time. That’s why I’m such a fan of one-pot stews for those busy evenings or when I just want to unwind over the weekend. They’re hearty, comforting, and make cleanup a breeze. From creamy seafood chowder to spicy sausage and bean stew, there’s truly something for everyone. Ready to explore these satisfying meals that practically cook themselves?

Classic Beef and Vegetable Stew

Classic Beef and Vegetable Stew is a hearty and comforting dish that’s perfect for chilly days. It combines tender chunks of beef with a medley of vegetables in a rich, flavorful broth. This one-pot recipe not only simplifies the cooking process but also guarantees that all the flavors meld together beautifully.

The long, slow cooking method allows the beef to become melt-in-your-mouth tender, while the vegetables soak up the savory broth, creating a satisfying and warming meal.

This Classic Beef and Vegetable Stew serves 4-6 people and is a great option for family dinners or gathering with friends. The dish can be made with minimal preparation, and most of the cooking time is hands-off as the stew simmers gently on the stove. This means you can focus on other tasks or simply relax while the stew does its magic.

With just one pot to clean, it’s also a convenient choice for those looking to minimize cleanup after cooking.

Ingredients:

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

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 to avoid overcrowding, browning each batch on all sides. Remove the beef and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
3. Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. This adds depth of flavor to the stew.
4. Add Broth and Seasonings: Return the beef to the pot and add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to combine and bring to a simmer.
5. Simmer the Stew: Cover the pot with a lid and reduce the heat to low. Let the stew simmer gently for about 1.5 hours or until the beef is tender.
6. Add Vegetables: Add the carrots, potatoes, and celery to the pot. Continue to simmer for another 30 minutes or until the vegetables are tender.
7. Thicken the Stew: In a small bowl, mix the flour with water to create a slurry. Stir this into the stew and cook for an additional 10 minutes to thicken.
8. Finish with Peas: Stir in the frozen peas and cook for another 5 minutes until heated through. Adjust seasoning with salt and pepper if needed.
9. Serve and Enjoy: Remove the bay leaves before serving. Ladle the stew into bowls and enjoy!

Extra Tips:

For the best results, use a well-marbled cut of beef like chuck roast, as it becomes tender and flavorful during long cooking times.

If you prefer a thicker stew, you can add more flour to the slurry. Feel free to customize the vegetables based on your preference; parsnips or turnips are excellent additions.

If you don’t have red wine, you can substitute with more beef broth. Remember to taste and adjust the seasoning before serving for the perfect balance of flavors.

Hearty Chicken and Rice Stew

Hearty Chicken and Rice Stew is the perfect comfort meal for when you need something warm and filling. This dish combines tender chicken, aromatic vegetables, and perfectly cooked rice, all simmered in a rich broth that melds the flavors beautifully. The one-pot method guarantees minimal cleanup, making it an ideal option for busy weeknights or a cozy weekend meal.

With simple ingredients and a straightforward cooking process, this stew is both satisfying and nourishing. The beauty of this recipe lies in its versatility; you can easily adjust the ingredients according to what you have on hand. The combination of chicken and rice creates a hearty base, while the addition of vegetables like carrots, celery, and peas adds depth and nutrition. The result is a dish that’s not only delicious but also wholesome and comforting.

Let’s plunge into the recipe and start cooking!

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into chunks
• Salt and pepper to taste
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping all the vegetables and cutting the chicken into bite-sized pieces. This guarantees everything cooks evenly and the stew comes together quickly.
2. Brown the Chicken: In a large pot, heat the olive oil over medium-high heat. Season the chicken chunks with salt and pepper, then add them to the pot. Cook for about 5-7 minutes until the chicken is browned on all sides. Remove the chicken from the pot and set aside.
3. Sauté Vegetables: In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
4. Add Rice and Broth: Stir the rice into the pot with the vegetables, allowing it to absorb some of the flavors for about a minute. Then, pour in the chicken broth, stirring to combine.
5. Simmer the Stew: Return the browned chicken to the pot. Add the dried thyme and bay leaf. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.
6. Add Peas and Finish Cooking: After 20 minutes, add the frozen peas to the stew. Cook for an additional 5 minutes until the peas are heated through and the rice is tender.
7. Season and Serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf and discard. Stir in the chopped fresh parsley just before serving for a burst of fresh flavor.

Extra Tips:

For a deeper flavor, consider using homemade chicken broth if you have it on hand. You can also add a splash of white wine to deglaze the pot after sautéing the vegetables for an extra layer of complexity.

If you prefer, substitute brown rice for white rice, but keep in mind that it may require a longer cooking time. Additionally, feel free to experiment with other vegetables like bell peppers or mushrooms to suit your taste preferences.

Vegetarian Lentil and Kale Stew

The Vegetarian Lentil and Kale Stew is a hearty, nutritious meal perfect for cooler weather or when you’re craving something comforting and wholesome. Packed with protein-rich lentils, nutrient-dense kale, and a variety of aromatic vegetables, this stew isn’t only satisfying but also easy to prepare in one pot.

It’s a great option for a vegetarian meal that doesn’t skimp on flavor or substance, making it a hit with both vegetarians and meat-eaters alike. This recipe is designed to serve 4-6 people, making it an excellent choice for a family dinner or meal prep for the week.

The combination of spices and fresh ingredients creates a rich, savory stew that will fill your kitchen with an irresistible aroma. Best of all, it requires minimal ingredients and effort, so you can enjoy a delicious homemade meal even on your busiest days.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups kale, chopped
• Salt and pepper to taste
• Juice of 1 lemon (optional)

Cooking Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
2. Add the Spices: Stir in the ground cumin, smoked paprika, dried thyme, and dried oregano. Cook for an additional 1-2 minutes to allow the spices to become fragrant.
3. Incorporate the Lentils and Broth: Add the rinsed lentils to the pot, followed by the vegetable broth and canned diced tomatoes. Stir to combine all the ingredients.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 25-30 minutes, or until the lentils are tender.
5. Add the Kale: Stir in the chopped kale and continue to cook for another 5 minutes, or until the kale is wilted and tender.
6. Season and Serve: Taste the stew and season with salt and pepper to your liking. For an added burst of freshness, stir in the juice of one lemon just before serving.

Extra Tips:

For an extra depth of flavor, consider adding a pinch of chili flakes or a dash of cayenne pepper if you enjoy a bit of heat.

If you prefer a thicker stew, mash some of the lentils with the back of a spoon before adding the kale. This stew can be easily customized with other vegetables you have on hand, such as potatoes or bell peppers.

Additionally, it keeps well in the refrigerator for up to four days and can be frozen for up to three months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to reach your desired consistency.

Spicy Sausage and Bean Stew

Spicy Sausage and Bean Stew is a warming and satisfying dish that’s perfect for cooler weather or when you’re craving something hearty. This one-pot stew is packed with flavor, thanks to the spicy kick from the sausage and the savory depth from the beans. It’s an excellent option for a family meal or when you have guests over, as it can easily serve 4-6 people.

What makes this stew especially appealing is its simplicity; with everything cooked in one pot, cleanup is a breeze.

The stew combines the smoky and spicy flavors of sausage with the creamy texture of beans, creating a rich and fulfilling dish. Tomatoes add a touch of acidity, while vegetables like carrots and bell peppers contribute sweetness and color. The seasonings can be adjusted to taste, allowing you to customize the spice level to your liking. Not only is this stew delicious, but it’s also nutritious, providing a good source of protein and fiber.

Ingredients (serves 4-6 people):

• 1 lb (450g) spicy sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 4 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the sausage into rounds and chopping the vegetables as listed in the ingredients. This guarantees you can add everything to the pot without delay.
2. Brown the Sausage: Heat the olive oil in a large pot over medium heat. Add the sausage slices and cook until they’re browned on all sides. This should take about 5-7 minutes. Once browned, remove the sausage from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until the onion becomes translucent. Add the carrots and bell pepper, cooking for another 5 minutes until they start to soften.
4. Add Spices and Tomatoes: Stir in the smoked paprika and cayenne pepper, allowing the spices to cook for about 1 minute until fragrant. Then, add the diced tomatoes, stirring to combine.
5. Combine Beans and Broth: Add the cannellini beans, black beans, chicken broth, and bay leaf to the pot. Stir well to mix all the ingredients together.
6. Simmer the Stew: Return the sausage to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Let the stew simmer uncovered for about 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
7. Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving. Garnish with fresh parsley for a touch of brightness.

Extra Tips:

For a thicker stew, mash a portion of the beans before adding them to the pot, or let the stew simmer for longer to reduce the liquid. If you prefer a milder flavor, use a milder sausage and omit the cayenne pepper.

This stew can be made a day in advance and often tastes even better the next day as the flavors continue to develop. Feel free to add other vegetables or legumes you have on hand, such as zucchini or chickpeas, for additional nutrition and variety.

Creamy Seafood Chowder

Creamy Seafood Chowder is a comforting and hearty dish that’s perfect for any seafood lover. This one-pot recipe combines the flavors of the ocean with rich, creamy textures, making it an ideal meal for chilly evenings or when you’re craving something deliciously indulgent. The chowder is packed with a variety of seafood, including shrimp, clams, and fish, all simmered together in a luscious broth that’s infused with flavors of garlic, onion, and herbs.

The beauty of this dish lies in its simplicity—everything is cooked in one pot, allowing the flavors to meld together beautifully. The creamy base is made with a combination of milk and cream, thickened with a touch of flour, to achieve a velvety consistency without being too heavy. Serve this chowder with crusty bread to soak up every last drop, and you’ll have a meal that’s both satisfying and easy to prepare.

Ingredients (Serves 4-6):

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 4 cups fish or seafood stock
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1 pound mixed seafood (shrimp, clams, and white fish), cleaned and chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preparation: Begin by preparing all your ingredients. Chop the onion, celery, and potatoes, and mince the garlic. Guarantee all the seafood is cleaned and cut into bite-sized pieces.
2. Saute Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery. Cook until the onions are translucent and fragrant, about 5 minutes.
3. Add Potatoes and Stock: Stir in the diced potatoes, fish or seafood stock, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender.
4. Thicken the Broth: In a separate bowl, whisk together the milk, heavy cream, and flour until smooth. Slowly pour this mixture into the pot, stirring constantly. Continue to simmer until the chowder thickens, about 5 minutes.
5. Add Seafood: Gently fold in the mixed seafood and season with salt and pepper. Let the chowder simmer for another 5-7 minutes, or until the seafood is cooked through and tender.
6. Final Touches: Remove the bay leaf and taste the chowder, adjusting seasoning if necessary. Serve hot, garnished with fresh parsley.

Extra Tips:

For the best texture, be sure not to overcook the seafood; it should be added towards the end of cooking to keep it tender and juicy. You can customize the seafood selection according to your preference or availability, but keep in mind that different types of seafood may require slight adjustments in cooking time.

If you prefer a thicker chowder, add a bit more flour to the milk and cream mixture. For added depth of flavor, consider adding a splash of white wine when cooking the onions and garlic.

Moroccan Lamb and Chickpea Stew

Moroccan Lamb and Chickpea Stew is a delightful dish that combines the robust flavors of North African spices with tender lamb and hearty chickpeas. This one-pot recipe is perfect for creating a warm, comforting meal that’s both satisfying and nutritious. The stew is rich in flavor, thanks to a blend of spices such as cumin, coriander, and cinnamon, which infuse the lamb and vegetables with a fragrant aroma.

This dish is ideal for family gatherings or cozy nights in, providing a wonderful balance of protein, fiber, and vibrant flavors.

Preparing this stew is a straightforward process that requires minimal cleanup, as everything is cooked in a single pot. The lamb is first seared to develop a deep, savory base, while the chickpeas add a creamy texture that complements the tender meat.

Vegetables such as carrots and tomatoes are simmered along with the lamb, absorbing the spices and creating a harmonious blend of tastes. This stew is best served with crusty bread or fluffy couscous, which can help soak up the delectable sauce and enhance the overall experience.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1.5 pounds lamb shoulder, cut into 1-inch cubes
• Salt and pepper to taste
• 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 tablespoon tomato paste
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 carrots, peeled and sliced
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken or beef broth
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Cooking Instructions:

1. Sear the Lamb: Heat the olive oil in a large pot over medium-high heat. Season the lamb cubes with salt and pepper, then add them to the pot. Sear the lamb until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
2. Cook the Aromatics: In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook for another 1-2 minutes until the spices are fragrant.
3. Combine Ingredients: Add the tomato paste to the pot and stir to combine with the spices and onion mixture. Return the seared lamb to the pot, followed by the chickpeas, carrots, and diced tomatoes. Pour in the chicken or beef broth and bring the mixture to a boil.
4. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally to prevent sticking.
5. Finish and Serve: About 10 minutes before the stew is done, stir in the chopped dried apricots. Once cooked, adjust seasoning with salt, pepper, and lemon juice to taste. Garnish with fresh cilantro before serving.

Extra Tips:

For an even richer flavor, consider marinating the lamb with spices for a few hours before cooking. Additionally, if you prefer a thicker stew, you can mash some of the chickpeas before adding them to the pot.

If you like a bit of heat, adjust the cayenne pepper to your liking. This dish pairs wonderfully with a side of couscous or quinoa, which can be prepared while the stew simmers. Enjoy your Moroccan Lamb and Chickpea Stew with a glass of red wine for a complete dining experience.

Mushroom and Barley Stew

Mushroom and Barley Stew is a comforting and hearty dish that combines the earthy flavors of mushrooms with the nutty texture of barley. Perfect for a cozy night in, this stew isn’t only delicious but also nutritious, packed with fiber, vitamins, and minerals. The combination of mushrooms and barley creates a savory, umami-rich broth that’s both satisfying and wholesome.

This one-pot meal is easy to prepare, making it an excellent choice for weeknight dinners or when you want to impress guests without spending hours in the kitchen.

The beauty of this Mushroom and Barley Stew is its simplicity and versatility. It can be adapted to suit vegan or vegetarian diets, or you can add your favorite protein like chicken or beef for a meaty twist. The stew’s deep flavors develop beautifully as it simmers, making your home smell incredible.

Plus, it’s a great way to use up any leftover vegetables in your fridge. With just a few simple ingredients and minimal preparation, you’ll be able to enjoy a bowl of warm, nourishing stew that’s perfect for any season.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced (such as cremini, button, or a mix)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 6 cups vegetable or chicken broth
• 1 cup water
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prep the Vegetables: Start by preparing your vegetables. Chop the onion, mince the garlic, slice the mushrooms, and dice the carrots and celery. This will make it easier to add them to the pot as you cook.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot and sauté until they begin to brown and release their moisture, about 5-7 minutes.
4. Add the Vegetables and Barley: Stir in the diced carrots and celery, and cook for another 3-4 minutes. Add the pearl barley and stir to combine with the vegetables.
5. Simmer the Stew: Pour in the vegetable or chicken broth, along with the cup of water. Add the soy sauce, dried thyme, and bay leaf. Stir everything together and bring the mixture to a boil.
6. Reduce and Simmer: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer gently for about 45-50 minutes, stirring occasionally, until the barley is tender and the stew has thickened.
7. Season and Serve: Taste the stew and season with salt and pepper as needed. Remove the bay leaf before serving. Ladle the stew into bowls and garnish with freshly chopped parsley.

Extra Tips:

For a richer flavor, consider using a mix of mushroom varieties, such as shiitake or portobello, alongside the cremini or button mushrooms. If you prefer a creamier texture, stir in a splash of cream or coconut milk at the end of cooking.

To make the stew more filling, you can add cooked chicken or beef during the simmering process. Additionally, this stew can be made ahead of time and stored in the refrigerator for up to three days; the flavors will continue to develop, making it even more delicious when reheated.

Slow-Cooked Pork and Cabbage Stew

Indulge in the comforting flavors of a classic Slow-Cooked Pork and Cabbage Stew, a hearty dish that’s perfect for chilly days or when you’re craving a warm, nourishing meal. This stew combines tender pieces of pork with the earthy sweetness of cabbage, enhanced by aromatic herbs and spices.

As it slowly simmers, the ingredients meld together beautifully, creating a rich and satisfying broth that’s brimming with flavor. The slow-cooking process not only makes the pork incredibly tender but also allows the cabbage to soak up all the delicious juices, making every bite a true delight.

Ideal for both family gatherings and cozy dinners, this one-pot meal is simple to prepare and guarantees minimal cleanup. With just a few basic steps, you can have a wholesome dish that pleases everyone at the table.

Whether served with crusty bread or over a bed of fluffy rice, this stew is sure to become a staple in your meal rotation. Perfect for 4-6 people, this recipe assures that there’s plenty to go around, with maybe even a little left over for the next day.

Ingredients for 4-6 servings:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups green cabbage, coarsely chopped
• 3 carrots, peeled and sliced
• 4 cups chicken or vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Brown the Pork: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides, approximately 5-7 minutes. Remove the pork from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onions are translucent and fragrant.
3. Add Vegetables and Broth: Return the browned pork to the pot, and add the cabbage, carrots, chicken or vegetable broth, tomato paste, thyme, paprika, salt, pepper, and bay leaves. Stir well to combine.
4. Bring to a Simmer: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 2-3 hours, stirring occasionally.
5. Finish with Vinegar: About 10 minutes before serving, stir in the apple cider vinegar. This will add a subtle tang that enhances the overall flavor of the stew.
6. Serve and Garnish: Remove the bay leaves, taste, and adjust the seasoning if necessary. Serve hot, garnished with fresh chopped parsley.

Extra Tips:

For the best results, choose a well-marbled pork shoulder, as the fat will render down and add richness to the stew. If you prefer a thicker broth, you can slightly mash some of the vegetables against the side of the pot before serving.

The stew can also be prepared a day in advance; the flavors will develop further as it sits. If you find the cabbage too soft, add it halfway through the cooking process to maintain some texture. Enjoy your Slow-Cooked Pork and Cabbage Stew with a slice of rustic bread for an even heartier meal.

Thai Coconut Curry Stew

Thai Coconut Curry Stew is a delightful fusion of exotic flavors that brings the vibrant taste of Thailand to your kitchen. This one-pot dish is both comforting and invigorating, combining creamy coconut milk with fragrant curry paste, fresh vegetables, and tender protein of your choice. Perfect for a cozy family dinner, this stew is rich, aromatic, and packed with nutrients.

It’s an easy meal to prepare and can be adapted to suit a variety of dietary preferences, making it a versatile favorite for any household. This recipe for Thai Coconut Curry Stew is designed to serve 4-6 people, making it ideal for a small gathering or to enjoy as leftovers throughout the week.

The combination of spices, herbs, and fresh ingredients creates a symphony of flavors that are both satisfying and healthful. Whether you opt for chicken, tofu, or shrimp as your protein, the stew retains its characteristic warmth and depth, making it a beloved dish for all who try it.

Ingredients (Serves 4-6):

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup carrots, sliced
• 1 pound chicken breast, tofu, or shrimp, cut into bite-sized pieces
• 1 cup mushrooms, sliced
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Base: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. 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, stirring well to coat the aromatics. Cook for 1-2 minutes, allowing the paste to release its oils and deepen in color.
3. Add Liquids: Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Season the Stew: Stir in the fish sauce and brown sugar, adjusting the seasoning to taste. This balance of sweet, salty, and savory flavors is essential for an authentic Thai taste.
5. Cook the Vegetables: Add the sliced bell pepper, snap peas, carrots, and mushrooms to the pot. Allow them to cook for about 5 minutes, until they begin to soften.
6. Add Protein: Introduce your chosen protein (chicken, tofu, or shrimp) to the stew. Allow it to cook through, about 5-7 minutes for chicken or shrimp, and 3-4 minutes for tofu.
7. Finish with Lime and Garnish: Once the protein is cooked, squeeze the juice of one lime into the stew, stirring to combine. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
8. Serve: Ladle the stew over bowls of cooked jasmine rice, ensuring each serving has a generous amount of vegetables and protein.

Extra Tips:

To enhance the flavor of your Thai Coconut Curry Stew, consider toasting the curry paste slightly longer for a deeper taste. Adjust the spice level by varying the amount of curry paste or adding a bit of chili pepper if you like it spicier.

For a more authentic experience, try adding a couple of kaffir lime leaves during cooking. If you’re using tofu as your protein, pressing it beforehand will yield a firmer texture that holds up well in the stew.

Finally, always taste and adjust seasonings before serving, as the balance of flavors is key to a successful dish.

Italian Sausage and White Bean Stew

Italian Sausage and White Bean Stew is a hearty and comforting dish perfect for cooler months or any time you’re craving a satisfying meal. This one-pot recipe combines the rich flavors of Italian sausage with the creamy texture of white beans, all simmered together with aromatic vegetables and herbs.

It’s a great dish for busy weeknights or a cozy weekend dinner, as it requires minimal cleanup and offers maximum flavor. The stew isn’t only delicious but also highly nutritious, packed with protein and fiber from the beans and sausage.

It’s an excellent choice for those looking to enjoy a wholesome meal without spending hours in the kitchen. The combination of garlic, onions, and Italian herbs creates a fragrant base that complements the savory sausage and tender beans. This stew is best enjoyed with a crusty piece of bread to soak up the flavorful broth.

Ingredients (serves 4-6):

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• Salt and pepper to taste
• 2 cups fresh spinach or kale
• Grated Parmesan cheese, for serving

Cooking Instructions:

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into smaller pieces with a spoon. This should take about 5-7 minutes.
2. Sauté the Vegetables: Add the chopped onion, minced garlic, sliced carrots, and sliced celery to the pot. Cook until the vegetables are softened, stirring occasionally, about 5 minutes.
3. Add Herbs and Spices: Stir in the dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute to allow the spices to release their flavors.
4. Incorporate the Beans and Broth: Add the white beans to the pot along with the chicken broth and diced tomatoes. Stir to combine all the ingredients.
5. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld together.
6. Season to Taste: Taste the stew and season with salt and pepper as needed. Remember that the saltiness can vary depending on the broth and sausage used.
7. Add Greens: Stir in the fresh spinach or kale, allowing it to wilt into the stew. This should take about 2-3 minutes.
8. Serve and Garnish: Serve the stew hot, garnished with grated Parmesan cheese and accompanied by crusty bread if desired.

Extra Tips: For added depth of flavor, consider deglazing the pot with a splash of white wine after browning the sausage and before adding the vegetables. This will lift any flavorful bits stuck to the bottom of the pot.

If you prefer a thicker stew, mash a portion of the beans before adding them to the pot. Adjust the spiciness by increasing or omitting the red pepper flakes. The stew can be stored in the refrigerator for up to three days, and the flavors will continue to develop, making it even more delicious the next day.

Vegan Sweet Potato and Black Bean Stew

Vegan Sweet Potato and Black Bean Stew is a hearty, nutritious dish that’s perfect for any season. This one-pot wonder is packed with vibrant flavors and wholesome ingredients, making it a delightful meal for those who enjoy plant-based eating.

The combination of sweet potatoes and black beans provides a satisfying texture and a filling meal that’s high in protein and fiber. The stew is seasoned with a blend of spices that adds depth and warmth, creating a comforting bowl of goodness.

Ideal for a family meal or a friendly gathering, this stew isn’t only easy to prepare but also versatile enough to accommodate different taste preferences. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this Vegan Sweet Potato and Black Bean Stew is sure to please.

It’s a simple yet flavorful dish that can be ready in under an hour, making it perfect for a weeknight dinner or a cozy weekend lunch.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 red bell pepper, chopped
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Cooking Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the pot. Stir well and cook for another minute until the spices are fragrant.
3. Add the cubed sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
4. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the sweet potatoes are tender.
5. Add the chopped red bell pepper to the pot and season the stew with salt and pepper to taste. Let it simmer for an additional 5 minutes.
6. Stir in the lime juice just before serving, and garnish with fresh cilantro.

Extra Tips:

For an added layer of flavor, consider roasting the sweet potatoes before adding them to the stew. This will enhance their natural sweetness and give them a slightly caramelized taste.

If you prefer a spicier stew, adjust the cayenne pepper to your liking or add a chopped jalapeño along with the bell pepper. The stew can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prep.