15 Oven Baked Stew Recipes That Fill The House With Comfort

As the temperatures drop, there’s something so comforting about the aroma of an oven-baked stew filling the house. I still remember the first time I made a classic beef and vegetable stew, and how the hearty flavors and tender textures felt like pure magic. Whether you’re into chicken, lamb, or a plant-based twist, these recipes are sure to bring warmth. Curious to see my top picks? Let’s explore these cozy stews together.

Classic Beef and Vegetable Stew

Oven Baked Classic Beef and Vegetable Stew is a hearty and comforting dish that’s perfect for a cozy family dinner. This recipe combines tender chunks of beef, an assortment of root vegetables, and a rich, flavorful broth.

Slow-cooked in the oven, the beef becomes incredibly tender while the vegetables soak up all the delicious flavors, resulting in a satisfying meal that warms you from the inside out.

This stew isn’t only delicious but also quite versatile. You can easily adjust the ingredients based on what you have on hand or to suit your taste preferences. The slow baking process allows the flavors to meld together beautifully, creating a dish that feels like a warm hug.

Whether served with crusty bread or over a bed of rice, this stew is sure to become a family favorite.

Ingredients for 4-6 people:

• 2 lbs beef chuck, cut into 1-2 inch cubes
• 3 tablespoons olive oil
• Salt and pepper to taste
• 2 large onions, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 bay leaves
• 4 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 cup frozen peas
• 1 cup mushrooms, quartered

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Season the beef chunks with salt and pepper.
2. Brown the Beef: In a large ovenproof pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning it on all sides. Remove the browned beef and set aside.
3. Sauté Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the onions and garlic, sautéing until the onions are translucent.
4. Create the Base: Stir in the flour and cook for about 1 minute. Slowly add the beef broth, stirring continuously to avoid lumps, followed by the red wine (if using), tomato paste, thyme, and bay leaves.
5. Combine Ingredients: Return the beef to the pot and add the carrots, potatoes, parsnips, and mushrooms. Stir everything to combine.
6. Bake the Stew: Cover the pot with a lid and place it in the preheated oven. Bake for about 2.5 to 3 hours, or until the beef is tender and the vegetables are cooked through.
7. Finishing Touches: About 15 minutes before the stew is done, add the frozen peas. Stir them in to heat through.
8. Serve: Remove the bay leaves before serving. Adjust seasoning with more salt and pepper if needed.

Extra Tips:

For a deeper flavor, consider marinating the beef in the red wine for a few hours before cooking.

If you prefer a thicker stew, remove the lid during the last 30 minutes of baking to allow the liquid to reduce. Alternatively, you can thicken the stew by mashing a few pieces of potato against the side of the pot.

If you don’t have a Dutch oven, you can transfer the ingredients to a baking dish and cover tightly with foil before baking.

Hearty Chicken and Potato Stew

There’s nothing quite like a warm, hearty stew to bring comfort to your table, especially when it’s an Oven Baked Hearty Chicken and Potato Stew. This dish combines tender chicken pieces with creamy potatoes, carrots, and a medley of herbs for a fragrant and fulfilling meal.

The oven baking method allows the flavors to meld beautifully, offering a deliciously rich and savory experience with every bite. Perfect for feeding a family or hosting a small gathering, this stew serves 4-6 people.

The slow baking process not only enhances the taste but also makes it an easy meal to prepare, giving you time to relax while the oven does the work. Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and rewarding, promising a satisfying meal that everyone will love.

Ingredients:

• 3 lbs chicken thighs, bone-in, skin-on
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 large carrots, peeled and chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1 cup dry white wine (optional)
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Salt and pepper to taste
• 2 bay leaves
• Fresh parsley for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee it reaches the right temperature for slow cooking the stew.
2. Prepare the Chicken: Season the chicken thighs with salt and pepper. In a large oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and brown them for about 5 minutes on each side until they’re golden brown. Remove the chicken and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until the onion is translucent. Add the minced garlic and sauté for another minute until fragrant.
4. Deglaze the Pot: Add the tomato paste to the pot and stir it into the vegetables. Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
5. Combine Ingredients: Return the chicken to the pot along with the potatoes. Pour in the chicken broth, and add the thyme, rosemary, and bay leaves. Stir to combine all ingredients well.
6. Bake the Stew: Cover the pot with a lid and place it in the preheated oven. Bake for 1.5 to 2 hours, or until the chicken is cooked through and the potatoes are tender.
7. Adjust and Serve: Once done, remove the pot from the oven. Taste and adjust seasoning with more salt and pepper if necessary. Garnish with fresh parsley before serving.

Extra Tips:

For an even richer flavor, consider marinating the chicken in some of the herbs and spices for a few hours before cooking. If you prefer a thicker stew, you can mash some of the potatoes after baking to add more body to the broth.

Additionally, feel free to experiment with other root vegetables like parsnips or turnips to give the stew a unique twist. Make sure to let the stew rest for a few minutes before serving; this allows the flavors to meld further, enhancing the overall taste.

Savory Lamb and Root Vegetable Stew

Savory Lamb and Root Vegetable Stew is an aromatic and hearty dish that’s perfect for warming up on a chilly day. This oven-baked stew combines tender chunks of lamb with an assortment of root vegetables, creating a rich and flavorful meal that’s sure to satisfy.

The slow cooking process in the oven allows the flavors to meld together beautifully, resulting in a dish that’s both sumptuous and comforting. The lamb becomes incredibly tender, while the root vegetables absorb the savory broth, creating a harmonious blend of tastes and textures.

This dish isn’t only delicious but also relatively easy to prepare, making it a great option for both weeknight dinners and special occasions. By using the oven, you can enjoy the convenience of letting the stew cook slowly without constant supervision.

The combination of herbs and spices adds depth to the stew, while the addition of red wine enhances the richness of the dish. With just a bit of preparation and patience, you can enjoy a warm and satisfying meal that will delight your taste buds and impress your guests.

Ingredients for 4-6 servings:

• 2 lbs lamb shoulder, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• 2 sprigs of fresh rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (163°C).
2. Season and Brown the Lamb: Season the lamb cubes with salt and pepper. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the lamb in batches, browning each piece on all sides. Once browned, remove the lamb and set it aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes until the onion is translucent and fragrant.
4. Add Tomato Paste and Deglaze: Stir in the tomato paste, cooking for another minute. Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom.
5. Combine Ingredients: Return the browned lamb to the pot. Add the beef broth, carrots, parsnips, potatoes, rosemary, bay leaves, and Worcestershire sauce. Stir everything together to combine.
6. Bake the Stew: Cover the pot with a lid or aluminum foil and place it in the preheated oven. Let it bake for 2 to 2 ½ hours, until the lamb is tender and the vegetables are cooked through.
7. Check and Serve: Remove the pot from the oven and discard the bay leaves and rosemary sprigs. Adjust seasoning with salt and pepper as needed. Serve the stew hot, garnished with fresh herbs if desired.

Extra Tips:

When preparing the Savory Lamb and Root Vegetable Stew, it’s important to cut all the vegetables into similar-sized chunks to guarantee even cooking.

If you prefer a thicker stew, you can add a tablespoon of flour or cornstarch mixed with a bit of water during the last 30 minutes of cooking. Also, for a deeper flavor, marinate the lamb cubes in the red wine with herbs the night before cooking.

This will enhance the richness of the stew. Finally, confirm you have a good quality beef broth, as it greatly impacts the overall taste of the dish. Enjoy your hearty, oven-baked creation!

Mediterranean Chickpea and Tomato Stew

Mediterranean Chickpea and Tomato Stew is a hearty, nutritious dish that combines the robust flavors of the Mediterranean with the comfort of a warm stew. This recipe is perfect for a cozy dinner, offering a delightful blend of chickpeas, tomatoes, and aromatic spices that meld beautifully when cooked together in the oven.

The slow cooking process in the oven allows the flavors to deepen and mature, resulting in a rich and satisfying dish that’s both healthy and delicious. Ideal for serving 4-6 people, this stew isn’t only flavorful but also easy to prepare. It’s the perfect choice for those who appreciate meals that are both nourishing and simple to make.

Whether you’re a seasoned chef or a home cook looking to try something new, this Mediterranean Chickpea and Tomato Stew is sure to impress. The combination of chickpeas and tomatoes provides a great source of protein and fiber, making it a well-rounded meal that can be enjoyed by everyone.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your stew will cook evenly once it’s placed inside.
2. Sauté the Aromatics: Heat the olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Spices: Sprinkle in the ground cumin, smoked paprika, ground coriander, and red pepper flakes. Stir well to coat the onions and garlic with the spices, allowing them to release their flavors for about 1 minute.
4. Combine the Core Ingredients: Add the drained chickpeas, diced tomatoes, vegetable broth, and tomato paste to the pot. Stir everything together to make sure the chickpeas and tomatoes are well coated with the spice mixture.
5. Season and Simmer: Season the stew with salt and black pepper to taste. Bring the mixture to a gentle simmer on the stovetop.
6. Transfer to the Oven: Once simmering, cover the pot with a lid and transfer it to the preheated oven. Bake for 45 minutes, allowing the flavors to meld and the stew to thicken.
7. Finish and Serve: After 45 minutes, remove the pot from the oven. Stir in the fresh parsley and lemon juice. Taste and adjust seasoning if necessary. Serve the stew warm, garnished with additional parsley if desired.

Extra Tips:

For the best results, use high-quality canned tomatoes and chickpeas, as they contribute considerably to the overall flavor of the stew. If you prefer a spicier dish, increase the amount of red pepper flakes.

This stew can also be made ahead of time and tastes even better the next day as the flavors continue to develop. Additionally, it pairs well with crusty bread or a side of rice for a more substantial meal.

Rustic Pork and Apple Stew

Rustic Pork and Apple Stew is the perfect dish for a cozy evening, combining the tender richness of pork with the natural sweetness of apples. This hearty stew, baked to perfection in the oven, is ideal for a family dinner or a small gathering with friends. The oven-baked method guarantees that all the flavors meld together beautifully, creating a comforting dish that’s both satisfying and delicious.

The stew isn’t only a treat for the taste buds but also a feast for the senses. As it bakes, your home will be filled with the inviting aroma of herbs and spices mingling with the savory scent of pork. The addition of apples provides a subtle sweetness that balances the other flavors, making this dish both unique and memorable. The following recipe serves 4-6 people, making it a great option for sharing with loved ones.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 large onions, chopped
• 4 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 apples, peeled, cored, and sliced
• 2 cups chicken broth
• 1 cup apple cider
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 1 tablespoon apple cider vinegar
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). While the oven is heating, prepare all the ingredients. Make sure the pork is cut into even cubes for consistent cooking.
2. Brown the Pork: In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes in batches, making sure not to overcrowd the pot. Brown the meat on all sides for about 5-7 minutes per batch. Once browned, remove the pork from the pot and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onions and cook for about 3-4 minutes until they become translucent. Add the minced garlic and sliced carrots, and sauté for another 2 minutes.
4. Add Apples and Seasonings: Stir in the sliced apples, thyme, rosemary, salt, and pepper. Cook for another 2 minutes to release the flavors.
5. Create the Base: Sprinkle the flour over the mixture and stir well to coat all the ingredients. Add the tomato paste, chicken broth, apple cider, and apple cider vinegar. Stir to combine thoroughly, scraping up any browned bits from the bottom of the pot.
6. Combine and Bake: Return the browned pork to the pot, ensuring it’s submerged in the liquid. Bring the mixture to a simmer, then cover with a lid and transfer the pot to the preheated oven. Bake for 1.5 to 2 hours, or until the pork is tender and the stew is thickened.
7. Garnish and Serve: Once done, remove the stew from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.

Extra Tips:

For a deeper flavor, marinate the pork cubes in apple cider and herbs for a few hours or overnight before cooking. Feel free to adjust the seasoning to your taste, perhaps adding a pinch of cinnamon or nutmeg for an extra layer of warmth.

If the stew is too thick, you can adjust the consistency by adding a bit more chicken broth. This stew pairs beautifully with crusty bread or mashed potatoes to soak up the rich sauce. Enjoy this Rustic Pork and Apple Stew with a glass of your favorite apple cider for a complete autumnal meal.

Spicy Sausage and Lentil Stew

Spicy Sausage and Lentil Stew is a hearty and satisfying dish perfect for cozy nights in. This oven-baked stew combines the rich flavors of spicy sausage with the earthiness of lentils, creating a robust meal that warms you from the inside out. The slow baking process allows the ingredients to meld together beautifully, enhancing the depth of flavor.

This dish isn’t only delicious but also nutritious, packed with protein and fiber, making it a wholesome option for family dinners. The beauty of this dish lies in its simplicity and versatility. You can easily adjust the spice level to suit your taste by choosing different types of sausage or adding more or less chili.

The stew is best served with crusty bread or over a bed of rice to soak up the rich, flavorful broth. Whether you’re cooking for a crowd or preparing meals for the week, Spicy Sausage and Lentil Stew is a fantastic choice that promises to satisfy.

Ingredients (Serves 4-6):

• 1 pound spicy sausage, sliced
• 1 cup dried lentils, rinsed
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee even cooking and to allow the stew to bake slowly, which enhances the flavors.
2. Sauté the Sausage: In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
3. Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Return the sausage to the pot and add the rinsed lentils, diced tomatoes, chicken or vegetable broth, smoked paprika, cumin, chili flakes, bay leaves, salt, and pepper. Stir well to combine all the ingredients.
5. Bake the Stew: Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 to 1.5 hours, stirring occasionally, until the lentils are tender and the flavors have melded together.
6. Garnish and Serve: Remove the bay leaves before serving. Garnish with fresh parsley and serve hot with crusty bread or over rice.

Extra Tips:

When preparing Spicy Sausage and Lentil Stew, consider using a mix of different sausages for a complex flavor profile. If you prefer a vegetarian version, swap the sausage for a plant-based alternative and use vegetable broth.

To enhance the stew’s richness, you can add a splash of red wine or balsamic vinegar before baking. This dish also freezes well, so consider making a double batch to enjoy later. Adjust the seasoning to your taste, especially the chili flakes, to control the heat level.

Creamy Mushroom and Barley Stew

Creamy Mushroom and Barley Stew is a hearty and flavorful dish that’s perfect for cozy dinners during the colder months. This oven-baked stew combines earthy mushrooms with nutty barley, all enveloped in a creamy sauce that’s rich in flavor. The slow-cooking process allows the ingredients to meld together beautifully, resulting in a dish that’s deeply satisfying and nourishing.

Great for family gatherings or a comforting meal at home, this stew is sure to become a favorite in your recipe arsenal. The secret to this delectable dish lies in the quality of the mushrooms and the careful balance of herbs that enhance the flavors without overpowering the natural taste of the ingredients.

The addition of barley not only adds texture but also makes the stew more filling, making it a complete meal on its own. This recipe yields a serving size of 4-6 people, making it ideal for a small group or for meal prep throughout the week.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 500g mixed mushrooms, sliced
• 1 cup pearl barley
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to make sure it’s ready for baking the stew.
2. Sauté Aromatics: In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute.
3. Cook Mushrooms: Add the sliced mushrooms to the pot and cook for about 7-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
4. Add Barley and Spices: Stir in the pearl barley, making certain it’s well-coated in the vegetable mixture. Add the dried thyme and rosemary, and season with salt and pepper to taste.
5. Incorporate Broth: Pour in the vegetable or chicken broth, stirring well to combine all ingredients. Bring the mixture to a gentle boil.
6. Bake the Stew: Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for 45-50 minutes, or until the barley is tender and has absorbed most of the liquid.
7. Add Cream: Carefully remove the pot from the oven and stir in the heavy cream. Return the pot to the oven and bake, uncovered, for an additional 10 minutes to thicken the stew.
8. Finish and Serve: Remove the stew from the oven, stir in the fresh parsley, and adjust seasoning if needed. Serve hot, garnished with extra parsley if desired.

Extra Tips:

When selecting mushrooms, opt for a variety to add depth and complexity to the flavor of the stew. Cremini, shiitake, and button mushrooms are all great options.

If you’re looking to make the dish vegetarian or vegan, you can substitute the heavy cream with coconut cream or a non-dairy cream alternative. Additionally, this stew can be prepared a day in advance; the flavors will continue to develop overnight, making it even more delicious when reheated.

Moroccan-Inspired Beef and Apricot Stew

Moroccan-Inspired Beef and Apricot Stew is a delightful and aromatic dish that brings the exotic flavors of North Africa to your kitchen. This oven-baked stew combines tender chunks of beef with the sweetness of apricots and the warmth of spices like cumin, ginger, and cinnamon. Perfect for a cozy family dinner or to impress guests, the stew is a harmonious blend of savory and sweet, with a rich broth that soaks into every morsel, making each bite a flavorful experience.

Cooking this dish in the oven allows the flavors to meld together over time, creating a depth of taste that’s both comforting and exotic. The slow cooking process guarantees that the beef becomes melt-in-your-mouth tender, while the apricots soften and infuse the stew with their natural sweetness. The fragrant spices add a wonderful aroma that fills your kitchen and sets the stage for a truly memorable meal shared with loved ones.

Ingredients for 4-6 people:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and black pepper to taste
• 1/2 cup beef broth
• 1 can (14.5 ounces) diced tomatoes
• 1 cup dried apricots, halved
• 2 tablespoons honey
• 1/4 cup chopped fresh cilantro for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (165°C) to verify it’s ready for the slow, even cooking needed for the stew.
2. Brown the Beef: In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them until they’re browned on all sides. Remove the beef and set aside.
3. Sauté the Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Add the Spices: Stir in the cumin, cinnamon, ginger, coriander, cayenne pepper (if using), salt, and black pepper. Cook the spices with the onions and garlic for about 2 minutes to release their aromas.
5. Combine Ingredients: Return the beef to the pot and add the beef broth, diced tomatoes, dried apricots, and honey. Stir well to combine all the ingredients.
6. Bake the Stew: Cover the pot with a lid and transfer it to the preheated oven. Bake for about 2 to 2.5 hours, or until the beef is tender and the flavors have melded together beautifully.
7. Garnish and Serve: Once cooked, remove the pot from the oven. Taste the stew and adjust the seasoning if necessary. Garnish with freshly chopped cilantro before serving.

Extra Tips: When preparing Moroccan-Inspired Beef and Apricot Stew, feel free to adjust the spice levels to suit your taste. If you prefer a milder stew, reduce or omit the cayenne pepper. For a richer flavor, consider using a beef broth with a robust taste, or a homemade one if you have it available.

This stew pairs wonderfully with couscous, rice, or crusty bread to soak up the delicious sauce. If you have leftovers, they can be stored in the refrigerator for up to three days and often taste even better the next day as the flavors continue to develop.

Slow Roasted Vegetable Stew With Herbs

This Slow Roasted Vegetable Stew With Herbs is a comforting, hearty dish that brings out the best flavors of seasonal vegetables. It’s a versatile recipe that allows for customization based on the vegetables you have on hand, making it perfect for any time of the year.

The slow roasting process intensifies the flavors, while the addition of fresh herbs adds a fragrant aroma that ties the entire dish together. This stew isn’t only nutritious but also a delightful meal that can be enjoyed by everyone, including vegetarians and vegans.

Perfect for a family dinner, this stew serves 4-6 people and can be paired with crusty bread or served over rice or quinoa for a more filling meal. The slow roasting method is key to achieving tender vegetables that melt in your mouth.

Whether you’re preparing this stew for a weekday meal or a weekend gathering, it’s sure to be a crowd-pleaser. The combination of root vegetables, herbs, and a hearty broth makes for a satisfying dish that warms you from the inside out.

Ingredients:

• 2 large carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish

Instructions:

1. Prepare the Oven: Preheat your oven to 375°F (190°C). This will guarantee the vegetables roast evenly and develop a rich flavor.
2. Chop the Vegetables: In a large baking dish or roasting pan, combine the carrots, potatoes, sweet potato, bell peppers, zucchini, red onion, and garlic.
3. Season the Vegetables: Drizzle the olive oil over the chopped vegetables. Sprinkle with salt, black pepper, thyme, rosemary, and oregano. Toss the vegetables until they’re well coated with the oil and herbs.
4. Roast the Vegetables: Place the baking dish in the preheated oven. Roast the vegetables for about 30-40 minutes, stirring halfway through, until they’re tender and starting to caramelize.
5. Prepare the Broth: While the vegetables are roasting, heat the vegetable broth in a large pot over medium heat. Stir in the tomato paste, bay leaf, and balsamic vinegar. Bring to a gentle simmer.
6. Combine and Simmer: Once the vegetables are roasted, transfer them to the pot with the simmering broth. Stir well to combine. Cover and let the stew simmer for an additional 20-25 minutes to allow the flavors to meld together.
7. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or your choice of side.

Extra Tips:

For an added depth of flavor, consider deglazing the roasting pan with a splash of white wine or additional broth before adding the roasted vegetables to the stew. This will help lift any caramelized bits left behind in the pan, incorporating them into the stew for extra richness.

If you prefer a thicker stew, use a potato masher to partially mash some of the vegetables in the pot. Finally, feel free to adjust the herbs and seasoning to your taste preference, or add a pinch of red pepper flakes for a hint of heat.

Italian-Style Chicken and White Bean Stew

Bring the warmth and essence of Italy to your kitchen with this delightful Italian-Style Chicken and White Bean Stew. This oven-baked stew is perfect for a cozy family dinner or when entertaining guests. The combination of tender chicken, hearty white beans, and a medley of aromatic vegetables creates a savory and comforting dish that’s bound to satisfy.

The slow baking process allows the flavors to meld beautifully, resulting in a rich, flavorful stew that’s both nourishing and delicious. This recipe serves 4-6 people and is perfect for those chilly days when you want something comforting yet simple to prepare.

The use of fresh herbs, a touch of white wine, and a hint of lemon zest elevates the flavors, making it a memorable meal. Whether you serve it with a side of crusty bread or a simple salad, this Italian-Style Chicken and White Bean Stew is bound to become a favorite in your recipe collection.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee it’s ready for the stew.
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, and sear them in the pot until browned on both sides, about 4-5 minutes per side. Remove the chicken and set it aside.
3. Sauté Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
4. Add Seasonings and Liquids: Stir in the dried oregano, thyme, and crushed red pepper flakes. Pour in the diced tomatoes, chicken broth, and white wine. Stir to combine.
5. Incorporate Beans and Chicken: Add the drained cannellini beans and the browned chicken back into the pot. Stir to guarantee everything is well combined. Sprinkle the lemon zest over the top.
6. Bake the Stew: Cover the pot with a lid and place it in the preheated oven. Bake for 45 minutes to 1 hour, or until the chicken is cooked through and the flavors have melded together.
7. Garnish and Serve: Remove the pot from the oven and let it sit for a few minutes. Garnish with fresh basil or parsley before serving. Enjoy the stew hot, accompanied by crusty bread or a side salad.

Extra Tips:

For a deeper flavor, consider marinating the chicken in olive oil, lemon juice, garlic, and herbs for a few hours before cooking. If you prefer a thicker stew, mash some of the beans before adding them to the pot.

This dish also freezes well, so consider making a double batch and saving some for a quick meal later. Feel free to adjust the level of heat by altering the amount of crushed red pepper flakes according to your preference.

Smoky Chorizo and Red Pepper Stew

Smoky Chorizo and Red Pepper Stew is a hearty and flavorful dish, perfect for a cozy dinner with family or friends. This stew combines the rich, spicy flavors of chorizo sausage with the sweetness of roasted red peppers, creating a delightful balance of tastes and textures. Slow-cooked in the oven, the ingredients meld together beautifully, resulting in a deeply satisfying dish that’s bound to become a favorite in your home.

This dish isn’t only delicious but also quite simple to prepare, making it ideal for both busy weeknights and leisurely weekend cooking. The key to achieving the perfect Smoky Chorizo and Red Pepper Stew lies in the quality of the chorizo, as its smoky, paprika-infused flavor is essential to the stew’s overall taste.

Paired with tender chunks of vegetables and a rich tomato base, this stew is best served with crusty bread to soak up every final drop.

Ingredients (for 4-6 servings):

• 2 tablespoons olive oil
• 1 pound chorizo sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 red bell peppers, seeded and chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 ounces) diced tomatoes
• 1 cup chicken broth
• 2 medium potatoes, peeled and cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee it’s ready for the stew.
2. Cook the Chorizo: In a large ovenproof pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook for about 5 minutes, or until it starts to brown and release its oils. This will infuse the stew with a rich, smoky flavor.
3. Sauté the Vegetables: Add the diced onion and minced garlic to the pot with the chorizo. Cook for another 3-4 minutes, stirring occasionally, until the onion becomes translucent. Next, add the chopped red bell peppers and cook for an additional 3 minutes.
4. Season the Stew: Sprinkle in the smoked paprika, ground cumin, and cayenne pepper (if using). Stir well to coat the vegetables and chorizo with the spices.
5. Add Tomatoes and Broth: Pour in the diced tomatoes and chicken broth, stirring to combine. Make sure to scrape the bottom of the pot to incorporate any browned bits, which add flavor.
6. Incorporate Potatoes: Add the cubed potatoes to the pot, along with salt and black pepper. Stir everything together, assuring the potatoes are submerged in the liquid.
7. Bake the Stew: Cover the pot with a lid and transfer it to the preheated oven. Bake for about 1 hour, or until the potatoes are tender and the flavors have melded together.
8. Garnish and Serve: Once done, remove the pot from the oven and let it cool slightly. Stir in the chopped fresh parsley before serving. Enjoy your Smoky Chorizo and Red Pepper Stew with crusty bread or over rice.

Extra Tips:

For an even deeper flavor, consider browning the chorizo on high heat to create a crispy texture before adding the other ingredients. If you prefer a thicker stew, mash a few of the cooked potato pieces into the sauce.

To adjust the spice level, you can reduce or omit the cayenne pepper, or add more smoked paprika for an extra smoky kick. Finally, this stew can be made a day in advance, as the flavors will continue to develop and intensify, making it an even more delicious choice for leftovers.

Tender Turkey and Wild Rice Stew

Tender Turkey and Wild Rice Stew is a hearty and comforting dish that’s perfect for cozy family dinners or gatherings. This oven-baked stew combines the rich flavors of turkey and the nutty taste of wild rice, all slow-cooked to perfection in a savory broth. The tender chunks of turkey meld beautifully with the aromatic vegetables and herbs, creating a dish that’s both satisfying and nutritious.

This stew is ideal for chilly days when you crave something warm and filling. The slow baking process allows all the ingredients to mingle and develop a depth of flavor that’s simply irresistible. The wild rice adds a delightful texture and a slightly chewy bite that complements the tender turkey.

This one-pot meal isn’t only easy to prepare, but it’s also a great option for meal prepping, as it reheats beautifully and tastes even better the next day. Gather your ingredients, preheat your oven, and get ready to enjoy a delicious and wholesome stew that will leave everyone asking for seconds.

Ingredients (Serves 4-6):

• 1 ½ pounds turkey breast, cut into 1-inch cubes
• 1 cup wild rice
• 4 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onions, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons flour
• ½ cup heavy cream (optional for creamier texture)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the stew will bake evenly once everything is combined.
2. Prepare the Turkey: In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Add the turkey cubes and season with salt and pepper. Sauté until the turkey is browned on all sides, about 5-7 minutes. Remove the turkey from the pot and set aside.
3. Cook the Vegetables: In the same pot, add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
4. Make the Roux: Sprinkle the flour over the sautéed vegetables and stir well to coat them evenly. Cook for an additional 2 minutes, stirring constantly to avoid any lumps.
5. Add the Liquid and Seasonings: Gradually pour in the chicken broth while stirring to combine with the roux. Add the wild rice, thyme, rosemary, and bay leaves. Stir in the browned turkey cubes.
6. Bake the Stew: Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 ½ to 2 hours, or until the wild rice is tender and the turkey is fully cooked.
7. Finish with Cream (Optional): If you prefer a creamier stew, stir in the heavy cream during the final 10 minutes of baking.
8. Serve: Remove the bay leaves before serving. Taste and adjust the seasoning with salt and pepper if necessary. Serve hot with crusty bread or a side of your choice.

Extra Tips: To enhance the flavor, consider marinating the turkey cubes in a mixture of olive oil, lemon juice, and herbs for a few hours before cooking. This step is optional but adds a wonderful depth to the meat.

For a gluten-free option, omit the flour or use a gluten-free flour alternative. Finally, if you’re short on time, this stew can also be prepared in a slow cooker; simply follow the same steps and cook on low for 6-8 hours.

Curried Vegetable and Coconut Stew

Curried Vegetable and Coconut Stew is a delightful oven-baked dish that combines the rich flavors of aromatic spices with the creamy texture of coconut milk. This comforting stew is perfect for chilly evenings or when you’re in the mood for a hearty, plant-based meal.

The infusion of curry powder and fresh vegetables creates a vibrant and wholesome dish that’s both satisfying and nutritious. Baking the stew in the oven allows the flavors to meld beautifully, resulting in a rich and flavorful experience.

This recipe serves 4-6 people and is ideal for family dinners or gatherings with friends. The combination of fresh vegetables, aromatic spices, and creamy coconut milk makes this stew a crowd-pleaser.

It’s also a versatile recipe, allowing you to customize the vegetables based on your preferences or seasonal availability. Whether you’re a seasoned cook or a beginner, this oven-baked curried vegetable and coconut stew is a must-try recipe that will impress your taste buds and leave you craving for more.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium carrots, sliced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 small eggplant, diced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup frozen peas
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stew.
2. Sauté Aromatics: In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion becomes translucent, about 5 minutes.
3. Add Spices: Stir in the curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Cook for another 2 minutes, stirring constantly to toast the spices and enhance their flavors.
4. Incorporate Vegetables: Add the sliced carrots, red bell pepper, zucchini, and diced eggplant to the pot. Stir well to coat the vegetables with the spices.
5. Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine everything. Bring the mixture to a gentle simmer.
6. Mix in Chickpeas and Peas: Add the drained chickpeas and frozen peas to the pot, stirring to distribute them evenly throughout the stew.
7. Bake the Stew: Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 45 minutes, or until the vegetables are tender and the flavors are well combined.
8. Finish with Freshness: Once the stew is done baking, remove it from the oven and stir in the chopped fresh cilantro and lime juice. Adjust the seasoning with additional salt and pepper if needed.
9. Serve: Serve the curried vegetable and coconut stew hot, garnished with extra cilantro if desired. Enjoy it on its own or over a bed of rice or with warm crusty bread.

Extra Tips:

For a richer flavor, you can substitute part of the vegetable broth with coconut water. If you prefer a spicier stew, feel free to add a pinch of cayenne pepper or diced fresh chili along with the other spices.

This recipe is very versatile, so feel free to switch out vegetables based on what you have on hand — sweet potatoes, green beans, or cauliflower can be excellent additions. Remember to taste and adjust the seasoning at the end, as the flavors will develop during the baking process.

Balsamic Braised Short Rib Stew

Balsamic Braised Short Rib Stew is a comforting, rich, and flavorful dish that’s perfect for cold nights or a hearty family meal. This stew combines the deep, savory flavors of tender short ribs with a tangy balsamic glaze, resulting in a dish that’s both sophisticated and satisfying.

The slow braising process in the oven allows the meat to soak up all the delicious flavors while becoming incredibly tender, making it an ideal choice for gatherings or special occasions.

This recipe serves 4-6 people and is perfect for those who enjoy a dish with robust flavors and a touch of elegance. The addition of root vegetables and herbs enhances the stew’s depth, while the balsamic vinegar adds a pleasant tang that balances the richness of the short ribs.

Whether you’re a seasoned chef or a home cook looking to impress, this Balsamic Braised Short Rib Stew is sure to delight your taste buds and warm your soul.

Ingredients:

• 3 lbs beef short ribs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1 cup balsamic vinegar
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon brown sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons water
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for the braising process, which will take place in the oven.
2. Season and Sear Short Ribs: Season the short ribs generously with salt and pepper. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the short ribs and sear them on all sides until they’re browned, about 8-10 minutes. Remove the short ribs from the pot and set them aside.
3. Sauté Aromatics: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
4. Deglaze and Mix: Pour in the balsamic vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the beef broth, tomato paste, thyme, rosemary, bay leaves, and brown sugar. Bring the mixture to a simmer.
5. Combine and Braise: Return the seared short ribs to the pot, making certain they’re submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
6. Thicken the Stew: Once cooked, remove the short ribs from the pot. In a small bowl, mix the flour with water to create a slurry. Stir the slurry into the stew and let it simmer on the stovetop over medium heat for a few minutes until the sauce thickens to your desired consistency.
7. Serve and Garnish: Return the short ribs to the pot, coating them with the thickened sauce. Serve the stew hot, garnished with freshly chopped parsley.

Extra Tips:

For a more flavorful stew, prepare it a day in advance. Allowing the stew to rest overnight in the refrigerator enhances the flavors, making them more pronounced when reheated.

When searing the short ribs, make sure they’re dry before seasoning to get a good crust. If you prefer a thicker stew, adjust the amount of slurry accordingly. Additionally, you can add other root vegetables like parsnips or potatoes for extra heartiness.

Enjoy this dish with crusty bread or creamy mashed potatoes to soak up the delicious sauce.

Sweet Potato and Black Bean Stew

Sweet Potato and Black Bean Stew is a hearty, nutritious, and flavorful dish that’s perfect for cooler days when you’re craving something warm and comforting. This oven-baked stew combines the earthy sweetness of sweet potatoes with the rich, protein-packed goodness of black beans, creating a satisfying meal that’s both vegan and gluten-free.

The addition of spices and herbs enhances the natural flavors, making it a delightful dish that can be enjoyed by vegetarians and meat-lovers alike. The beauty of this recipe lies in its simplicity and the capability to let the oven do most of the work. As the stew slowly bakes, the flavors meld together, creating a robust and aromatic dish.

It’s perfect for serving a crowd, making it ideal for family dinners or gatherings with friends. Plus, it’s easy to prepare in advance, allowing you to enjoy more time with your guests instead of spending hours in the kitchen. Here’s how you can make Sweet Potato and Black Bean Stew for 4-6 people.

Ingredients:

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

Instructions:

1. Preheat Oven: Start by preheating your oven to 375°F (190°C). This guarantees the oven is ready to evenly cook the stew once prepared.
2. Prepare Vegetables: In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat on the stovetop. Add the chopped onions and sauté for about 5 minutes until they’re translucent.
3. Add Garlic and Peppers: Stir in the minced garlic and chopped red bell pepper. Cook for an additional 2-3 minutes until the garlic is fragrant and the peppers start to soften.
4. Combine Ingredients: Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper to the pot. Stir everything together to combine well.
5. Bake the Stew: Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 45-50 minutes, or until the sweet potatoes are tender and the flavors have melded together.
6. Finish with Lime: Once cooked, remove the stew from the oven and stir in the lime juice. This adds a fresh burst of flavor and balances the richness of the stew.
7. Garnish and Serve: Serve the stew hot, garnished with fresh cilantro. Enjoy it on its own or pair it with crusty bread or rice for a more substantial meal.

Extra Tips:

When making Sweet Potato and Black Bean Stew, feel free to customize the recipe based on your preferences. You can add other vegetables like zucchini or carrots for additional nutrition and texture.

If you prefer a spicier dish, consider including a chopped jalapeño or a pinch of cayenne pepper. The stew also stores well, making it a great option for meal prep. Simply refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to a month.

When reheating, add a splash of broth or water to restore its consistency.