11 Dump-And-Go Stew Recipes For Stress-Free Evenings

Ever feel like dinner time sneaks up on you?

Dump-and-go stews are a game-changer for those bustling evenings.

Picture coming home to the comforting aroma of a hearty beef stew or a zesty Mexican creation without the hassle.

These recipes are my go-to for effortless and delicious meals when time is tight.

Ready to discover how these simple ingredients come together in the most delightful ways?

Classic Beef Stew

Classic Beef Stew is a warm, hearty dish that’s perfect for a cozy dinner with family or friends. This dump-and-go recipe simplifies the cooking process, allowing you to enjoy a rich and flavorful stew with minimal effort. The tender beef chunks, along with a medley of vegetables, create a comforting meal that’s both filling and satisfying.

By using simple ingredients and a slow cooking method, this stew develops deep flavors that are truly irresistible. This recipe is ideal for serving a group of 4-6 people, making it perfect for a family meal or when you have guests over.

The beauty of this dish lies in its simplicity; you can prepare it in the morning, let it cook throughout the day, and have a delicious meal ready by dinner time. This stew not only warms your body but also fills your home with a tantalizing aroma that will have everyone excitedly awaiting the meal.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 4 carrots, peeled and cut into 1-inch pieces
• 4 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 cup frozen peas

Cooking Instructions:

1. Prepare the Beef: In a large bowl, combine the beef cubes with flour, salt, and black pepper. Toss until the beef is evenly coated with the flour mixture.
2. Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and sear them until they’re browned on all sides. This should take about 5 minutes per batch. Once browned, transfer the beef to a slow cooker.
3. Deglaze the Skillet: In the same skillet, pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. This adds flavor to the stew. Pour this mixture into the slow cooker with the beef.
4. Add Aromatics and Broth: Add the minced garlic, tomato paste, dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir everything to combine. Pour in the beef broth, ensuring the liquid covers the beef.
5. Add Vegetables: Add the carrots, potatoes, onion, and celery to the slow cooker. Stir to distribute the vegetables evenly.
6. Slow Cook the Stew: Cover the slow cooker and set it to cook on low for 8 hours or on high for 4-5 hours. During the last 30 minutes of cooking, stir in the frozen peas.
7. Serve: Once the stew is done, remove the bay leaves, give the stew a final stir, and serve hot with crusty bread or over a bed of rice.

Extra Tips:

For an even richer flavor, consider marinating the beef overnight in the red wine and spices before cooking. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and stir it into the stew during the last hour of cooking.

Adjust the seasoning towards the end to suit your taste. This stew also tastes great the next day, as the flavors continue to meld, making it a convenient make-ahead meal.

Chicken and Vegetable Stew

Chicken and Vegetable Stew is a heartwarming and nourishing dish that’s perfect for any season. It’s a classic comfort food that brings together tender chicken, hearty vegetables, and a flavorful broth in a single pot. This stew is ideal for busy weeknights or lazy weekends because it requires minimal preparation and can often be made with ingredients you already have on hand. Just dump the ingredients into your pot, let it simmer, and enjoy a delicious meal with family or friends.

This recipe is designed for 4-6 people, making it perfect for a family dinner or for having leftovers for the next day. The beauty of this stew lies in its simplicity and versatility. You can easily substitute or add ingredients based on your preferences or what’s available in your pantry. With this no-fuss approach, you’ll have a satisfying and wholesome meal on the table in no time.

Ingredients (for 4-6 servings):

• 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced
• 3 ribs celery, chopped
• 3 medium potatoes, diced
• 1 cup green beans, trimmed and halved
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Ingredients: Begin by washing and preparing your vegetables. Chop the onion, garlic, carrots, celery, potatoes, and green beans. Cut the chicken thighs into bite-sized chunks.
2. Sauté the Aromatics: In a large 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 3-4 minutes.
3. Brown the Chicken: Add the chicken chunks to the pot and cook until they’re browned on all sides. This should take about 5-7 minutes. Browning the chicken adds depth to the stew’s flavor.
4. Add the Vegetables: Stir in the carrots, celery, potatoes, and green beans. Mix everything well to combine all the flavors.
5. Incorporate the Liquid Ingredients: Pour in the can of diced tomatoes (with juice) and the chicken broth. Stir well to confirm that all ingredients are evenly distributed.
6. Season the Stew: Add the dried thyme, dried rosemary, salt, and pepper. Stir the stew to mix the spices evenly throughout the pot.
7. Simmer the Stew: Bring the stew to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45-60 minutes or until the vegetables are tender and the chicken is cooked through.
8. Finish and Serve: Once the stew is ready, stir in the fresh parsley. Taste and adjust seasoning if necessary. Serve the stew hot, garnished with additional parsley if desired.

Extra Tips:

For additional flavor, consider adding a splash of white wine or a squeeze of lemon juice before simmering. This stew can also be adapted for a slow cooker. Simply add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

If you prefer a thicker stew, you can mash some of the potatoes in the pot or add a slurry of cornstarch and water. Always taste and adjust seasonings at the end, as the flavors can develop and change during cooking. Enjoy your Chicken and Vegetable Stew with crusty bread or over rice for a complete meal.

Lentil and Spinach Stew

Lentil and Spinach Stew is a hearty and nutritious dish that’s perfect for those busy weeknights when you want something quick yet satisfying. This dump-and-go recipe is incredibly simple to prepare, requiring minimal effort while still delivering robust flavors. The beauty of this stew lies in the combination of tender lentils, fresh spinach, and aromatic spices that meld together to create a comforting meal.

Whether you’re a seasoned cook or just starting out, this recipe is perfect for anyone looking to enjoy a wholesome and delicious dinner without spending hours in the kitchen.

This recipe isn’t only easy but also highly nutritious, packed with protein, fiber, vitamins, and minerals. Lentils are a fantastic plant-based protein source, while spinach adds a boost of vitamins A, C, and K. The stew is also quite versatile; you can easily adapt it with your favorite vegetables or add a bit of heat with some extra spices.

Serve it with crusty bread or over a bed of rice for a complete meal. This dish serves 4-6 people, making it ideal for family dinners or meal prep for the week.

Ingredients:

• 2 cups dried lentils, rinsed and drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
2. Add Lentils and Spices: Stir in the rinsed lentils, ground cumin, paprika, and dried thyme. Cook for another 2 minutes, allowing the spices to become fragrant and coat the vegetables and lentils.
3. Simmer the Stew: Pour in the diced tomatoes and vegetable broth. Stir to combine all ingredients, then season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the lentils are tender.
4. Incorporate Spinach: Once the lentils are cooked, add the chopped spinach to the pot. Stir well until the spinach wilts, which should take about 2-3 minutes.
5. Finalize the Flavor: Remove the pot from heat and stir in the lemon juice. This will add a bright, fresh note to the stew. Adjust seasoning with additional salt and pepper if needed.
6. Serve: Serve the Lentil and Spinach Stew hot, garnished with additional fresh spinach or a sprinkle of fresh herbs if desired.

Extra Tips:

For an extra depth of flavor, consider adding a bay leaf or a pinch of red pepper flakes when simmering the stew. If you prefer a creamier texture, use an immersion blender to partially blend the stew before adding the spinach.

This dish can also be made in a slow cooker; simply combine all ingredients except the spinach and lemon juice, and cook on low for 6-8 hours or high for 3-4 hours. Add the spinach and lemon juice in the last 15 minutes of cooking. Enjoy your stew with a side of toasted bread or over rice for a more substantial meal.

Italian Sausage and Bean Stew

Italian Sausage and Bean Stew is a hearty and flavorful dish perfect for those who want a warm and comforting meal with minimal effort. This stew combines the rich flavors of Italian sausage with the earthy taste of beans and a medley of vegetables, all simmered together to create a delicious and satisfying meal.

The best part about this recipe is that it’s a dump-and-go style, meaning you can simply gather your ingredients, add them to a pot, and let the magic happen without much fuss. Ideal for a family dinner or a gathering with friends, this Italian Sausage and Bean Stew serves 4-6 people.

It’s a wholesome dish that can easily be adjusted to suit your taste preferences or dietary needs. Whether you’re an experienced cook or a beginner looking to try something new, this recipe promises great results with minimal effort. Enjoy the robust flavors and comforting aroma that will fill your kitchen as this stew simmers to perfection.

Ingredients for 4-6 people:

• 1 pound Italian sausage (sweet or spicy, as preferred)
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup spinach or kale, roughly chopped
• Grated Parmesan cheese, for serving (optional)
• Fresh parsley, chopped, for garnish (optional)

Cooking Instructions:

1. Prepare the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it into smaller pieces. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Cook for about 5 minutes or until the vegetables are softened and the onions are translucent.
3. Combine Ingredients: Return the cooked sausage to the pot. Add the drained cannellini beans, diced tomatoes with their juice, and chicken or vegetable broth.
4. Season and Simmer: Stir in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30 minutes, allowing the flavors to meld together.
5. Add Greens: Approximately 5 minutes before serving, add the chopped spinach or kale to the pot. Stir well and let the greens wilt into the stew.
6. Serve: Taste and adjust the seasoning if necessary. Ladle the stew into bowls, top with grated Parmesan cheese and fresh parsley if desired, and serve hot.

Extra Tips: For a thicker stew, you can mash some of the beans with a fork before adding them to the pot. If you prefer a spicier dish, opt for spicy Italian sausage or add a pinch of red pepper flakes.

This stew can be made ahead of time and even tastes better the next day as the flavors develop further. It also freezes well, making it a great option for meal prep. Enjoy your Italian Sausage and Bean Stew with crusty bread on the side for a complete meal.

Sweet Potato and Black Bean Stew

Sweet Potato and Black Bean Stew is a hearty, nutritious, and comforting dish that’s perfect for those who love the convenience of a dump-and-go recipe. This stew combines the earthy sweetness of sweet potatoes with the rich, satisfying texture of black beans, resulting in a meal that’s both filling and flavorful. The addition of spices and vegetables elevates the dish, creating a complex profile that will impress your family and friends, while also being easy enough for a weeknight dinner.

This stew is ideal for busy individuals and families who want to enjoy a wholesome meal without spending hours in the kitchen. By utilizing simple, pantry-friendly ingredients and the slow cooker, you can have a delicious stew simmering away with minimal prep. The flavors intensify as they cook together, and the result is a stew that isn’t only tasty but also packed with nutrients, making it a perfect choice for a balanced meal.

Ingredients (Serves 4-6):

• 2 large sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 red bell pepper, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Start by peeling and cubing the sweet potatoes into bite-sized pieces. Dice the onion, chop the red bell pepper, and mince the garlic. Drain and rinse the black beans thoroughly.
2. Heat the Olive Oil: In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
3. Add Aromatics: Add minced garlic, cumin, chili powder, and smoked paprika to the skillet with the onions. Sauté for another minute, stirring continuously, until the spices are fragrant.
4. Transfer to Slow Cooker: Transfer the sautéed onion mixture to the slow cooker. Add the sweet potatoes, black beans, diced tomatoes (with their juice), and chopped red bell pepper.
5. Add Broth and Seasonings: Pour in the vegetable broth and season with salt and pepper to taste. Stir the mixture to combine all the ingredients evenly.
6. Cook the Stew: Set the slow cooker to low heat and cook for 6-8 hours, or on high for 3-4 hours, until the sweet potatoes are tender and the flavors have melded together.
7. Finish and Serve: Once cooked, taste and adjust the seasoning if necessary. Serve the stew hot, garnished with fresh cilantro and a squeeze of lime juice for added brightness.

Extra Tips:

For an even more robust flavor, consider roasting the sweet potatoes and red bell pepper before adding them to the stew, as this will enhance their natural sweetness and add a slight smokiness to the dish.

If you prefer a spicier stew, add a pinch of cayenne pepper or a chopped jalapeño for extra heat. Additionally, this stew can be stored in an airtight container in the refrigerator for up to 3 days, making it an excellent option for meal prep.

Pair it with a side of crusty bread to soak up the delicious broth or serve over a bed of rice for a more substantial meal.

Curry Chickpea Stew

Curry Chickpea Stew is a hearty and flavorful dish that brings together the warmth of spices and the comfort of a stew. Perfect for a quick weeknight meal, this recipe is designed to be a “dump-and-go” style, meaning you can simply add all the ingredients into a pot and let it cook with minimal fuss.

This stew isn’t only nutritious but also vegan and gluten-free, making it a versatile option for various dietary preferences. The combination of chickpeas and vegetables with a rich curry flavor creates a satisfying dish that can be enjoyed by everyone.

This Curry Chickpea Stew is ideal for serving 4-6 people, making it great for family dinners or meal prep for the week. The recipe requires only a handful of simple ingredients that you may already have in your pantry, allowing you to whip up this delicious meal in no time.

Whether you’re an experienced cook or a beginner, this recipe is straightforward and easy to follow, ensuring a delightful culinary experience.

Ingredients:

• 2 cans (15 oz each) of chickpeas, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups spinach or kale, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• Cooked rice or bread (for serving)

Cooking Instructions:

1. Prep the Ingredients: Begin by preparing all your ingredients. Dice the onion, mince the garlic, and chop the spinach or kale. Drain and rinse the chickpeas thoroughly to remove excess sodium.
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 3-4 minutes until it becomes translucent. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
3. Add the Spices: Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook the spices with the onion and garlic for about 1 minute to release their aromatic flavors.
4. Combine Main Ingredients: Add the chickpeas, coconut milk, diced tomatoes, and vegetable broth to the pot. Stir well to combine all the ingredients. Bring the mixture to a simmer over medium-high heat.
5. Simmer the Stew: Reduce the heat to low and let the stew simmer for about 20-25 minutes. This allows the flavors to meld together and the stew to thicken slightly.
6. Add the Greens: Stir in the chopped spinach or kale and let it cook for an additional 5 minutes until the greens are wilted and tender.
7. Season and Serve: Taste the stew and add salt and pepper as needed. Serve the Curry Chickpea Stew hot over cooked rice or with a side of bread for a complete meal.

Extra Tips: For an added depth of flavor, you can toast the spices in a dry pan for a few seconds before adding them to the dish. This step helps to enhance their aroma.

If you prefer a thicker stew, you can mash some of the chickpeas with the back of a spoon. Additionally, feel free to adjust the spice level by varying the amount of cayenne pepper or curry powder based on your taste preference.

The stew can be refrigerated for up to 3 days, making it a great option for leftovers.

Seafood and Tomato Stew

A comforting bowl of Seafood and Tomato Stew is perfect for those days when you want a hearty meal with minimal effort. This dump-and-go recipe allows you to toss everything into a pot and let it simmer to perfection, showcasing the rich flavors of the ocean paired with the tangy sweetness of tomatoes.

Whether you’re hosting a dinner party or just looking for a satisfying family meal, this stew offers a delightful blend of textures and flavors that are bound to please everyone at the table.

The beauty of this dish lies in its simplicity and versatility. You can use a mix of your favorite seafood, such as shrimp, mussels, or firm fish, to create a stew tailored to your taste. Combined with the aromatic vegetables and the robust tomato base, the seafood takes on a tender, succulent quality.

This recipe serves 4-6 people, making it ideal for gatherings or leftovers that taste even better the next day.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (28 ounces) crushed tomatoes
• 4 cups seafood stock or fish broth
• 1/2 cup dry white wine
• 1 pound mixed seafood (shrimp, mussels, and firm white fish)
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• Lemon wedges for serving

Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, smoked paprika, oregano, and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
2. Add Liquids: Pour in the crushed tomatoes, seafood stock, and white wine. Stir well to combine, bringing the mixture to a simmer. Allow it to cook for about 10 minutes to let the flavors meld together.
3. Incorporate the Seafood: Gently add the mixed seafood to the pot. Cover and let simmer for 5-7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that don’t open.
4. Season to Taste: Taste the stew and season with salt and black pepper as desired. Stir in the chopped fresh parsley, reserving a bit for garnish.
5. Serve: Ladle the stew into bowls and garnish with the remaining parsley. Serve with lemon wedges on the side for an added burst of freshness.

Extra Tips:

When making the Seafood and Tomato Stew, feel free to customize the seafood selection based on availability and preference. If using frozen seafood, verify it’s thoroughly thawed before adding it to the stew to prevent excess water diluting the flavors.

For a richer texture, you can add diced potatoes or beans to the stew. Pair this dish with crusty bread or a side salad for a complete meal. Additionally, adjust the spice level to your liking by varying the amount of red pepper flakes.

Pork and Apple Stew

Pork and Apple Stew is a hearty and comforting dish that brings together the savory flavors of pork with the sweet and slightly tart taste of apples. This dump-and-go recipe is perfect for busy days when you want a satisfying meal with minimal prep work. The combination of tender pork pieces, soft apples, and aromatic spices creates a stew that’s rich in flavor and delightful to the senses.

It’s a wonderful dish to serve during fall or winter when you’re craving something warm and nourishing. This recipe is designed to be as simple as possible, making it ideal for cooks of all skill levels. Once all the ingredients are in the pot, you can set it and forget it, allowing the flavors to meld together over low heat.

Serve this stew with a side of crusty bread or over a bed of rice to soak up the delicious broth. The following ingredients list and step-by-step instructions will guide you in preparing a delicious Pork and Apple Stew that serves 4-6 people.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 large apples, peeled, cored, and chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup apple cider
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Prepare the ingredients: Begin by cutting the pork shoulder into 1-inch cubes. Peel, core, and chop the apples, and dice the onion. Mince the garlic cloves.
2. Brown the pork: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes and brown them on all sides. This should take about 5-7 minutes. Browning the pork helps to develop a deeper flavor in the stew.
3. Add the aromatics: Once the pork is browned, add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
4. Combine the liquids: Pour the chicken broth, apple cider, and apple cider vinegar into the pot. Stir to combine, scraping up any browned bits from the bottom of the pot to incorporate them into the liquid.
5. Add remaining ingredients: Stir in the Dijon mustard, dried thyme, bay leaves, and season the stew with salt and pepper to taste.
6. Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
7. Finish and serve: Remove the bay leaves before serving. Taste and adjust seasoning if necessary. Ladle the stew into bowls and enjoy your hearty Pork and Apple Stew.

Tips:

When selecting apples for this recipe, consider using varieties like Granny Smith or Honeycrisp, as they hold their shape well during cooking and add a nice balance of sweetness and tartness.

If you prefer a thicker stew, you can remove the lid during the last 20 minutes of cooking to allow some of the liquid to evaporate. Additionally, this stew can be made a day ahead, as the flavors deepen further when allowed to sit overnight.

Mushroom and Barley Stew

Mushroom and Barley Stew is a hearty, comforting dish perfect for those who love rich, earthy flavors. This recipe is an ideal choice for busy days because it requires minimal preparation and cooking effort, letting you enjoy a deliciously warm meal without spending hours in the kitchen.

The combination of mushrooms and barley provides a satisfying texture and a wholesome taste that will leave you feeling nourished and content. This stew is a great option for vegetarians and can easily be adapted to suit various dietary preferences.

Barley is a wonderful grain that brings a nutty flavor and chewy texture to the stew, while mushrooms add depth and umami richness. This dump-and-go recipe means you simply add the ingredients to your pot, set it, and let it cook to perfection.

The resulting dish is a savory, filling stew that pairs well with crusty bread or a fresh side salad. Whether you’re cooking for yourself or a group of friends or family, this Mushroom and Barley Stew is sure to be a crowd-pleaser.

Ingredients (Serves 4-6):

• 1 cup pearl barley
• 1 pound mushrooms, sliced (such as cremini or button)
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons soy sauce
• 1 bay leaf
• 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Ingredients: Begin by washing and slicing the mushrooms, dicing the onion, and mincing the garlic. Slice the carrots and celery as well.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the onion becomes translucent and the vegetables begin to soften.
3. Add the Mushrooms: Stir in the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and begin to brown slightly.
4. Combine Ingredients: Pour in the vegetable broth and add the pearl barley, soy sauce, thyme, rosemary, salt, pepper, and bay leaf. Stir well to combine all the ingredients.
5. 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 45 minutes, or until the barley is tender and the flavors have melded together.
6. Adjust Seasoning and Serve: Taste the stew and adjust the seasoning as needed. Remove the bay leaf before serving. Optionally, garnish with fresh parsley for added flavor and color.

Extra Tips:

For the best results, try using a mix of different mushrooms to enhance the depth of flavor in your stew. Cremini, shiitake, and portobello are great options to contemplate.

If you prefer a more brothy consistency, feel free to add an extra cup or two of vegetable broth or water during the cooking process. Leftovers can be stored in the refrigerator for up to three days or frozen for longer storage, making it a convenient meal for future lunches or dinners.

Spicy Mexican Stew

Spicy Mexican Stew is a vibrant and hearty dish that combines the rich flavors of Mexican cuisine with the simplicity of a dump-and-go recipe. Perfect for busy weeknights or a cozy weekend dinner, this stew brings together a variety of fresh vegetables, tender chunks of meat, and a medley of spices that will leave your taste buds dancing.

The best part? All you need to do is toss everything into a pot or slow cooker and let the magic happen, making it an ideal choice for those who love flavorful meals with minimal effort.

This stew is designed to serve 4-6 people, making it a great option for family dinners or small gatherings. The aromatic blend of cumin, chili powder, and garlic infuses the stew with warmth and depth, while the kick of jalapeños adds just the right amount of heat.

Whether served on its own or accompanied by a side of warm tortillas or crusty bread, this Spicy Mexican Stew is sure to become a household favorite.

Ingredients (Serves 4-6):

• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 can (14.5 ounces) diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 ounces) black beans, drained and rinsed
• 4 cups beef broth
• 2 large carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear them until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion, garlic, and jalapeños. Cook until the onion becomes translucent and the mixture is fragrant, about 3-4 minutes.
3. Add Spices: Stir in the cumin, chili powder, and smoked paprika. Cook for an additional minute, allowing the spices to toast and release their flavors.
4. Combine Ingredients: Return the beef to the pot. Add the diced tomatoes, corn, black beans, beef broth, carrots, and potatoes. Stir to combine all ingredients thoroughly.
5. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Season and Serve: Taste the stew and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Extra Tips:

To enhance the flavor of your Spicy Mexican Stew, consider making it a day ahead. This allows the flavors to meld together beautifully, resulting in an even more delicious dish.

If you prefer a thicker stew, mash some of the potatoes against the side of the pot during the final cooking stage to naturally thicken the broth. Additionally, feel free to customize the level of heat by adjusting the amount of jalapeños or substituting them with milder peppers if desired.

Enjoy your culinary adventure with this delightful stew!

Thai Coconut Chicken Stew

If you’re looking for a delicious and fuss-free meal that brings a taste of Thailand to your kitchen, this Thai Coconut Chicken Stew is the perfect choice. With its rich and creamy coconut base, this dump-and-go recipe is as simple as it’s satisfying. The harmonious blend of aromatic spices, tender chicken, and fresh vegetables makes for a comforting and flavorful dish that’s ideal for any day of the week.

Best of all, this stew requires minimal preparation and cleanup, allowing you to enjoy more time with your loved ones.

This Thai Coconut Chicken Stew is perfect for serving 4-6 people, making it an excellent choice for a family dinner or small gathering. By using a slow cooker or a large pot, you can easily combine all the ingredients and let them simmer until everything is perfectly cooked.

As the stew gently bubbles away, the flavors meld together, creating a savory and slightly sweet broth that will warm you from the inside out. The addition of lime juice and fresh herbs at the end brightens the dish, guaranteeing every bite is an explosion of taste.

Ingredients:

• 2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 cups baby spinach
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Salt and pepper to taste
• Cooked jasmine rice, to serve

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces. Chop the onion, mince the garlic, grate the ginger, and slice the bell pepper and mushrooms. These preparations will make assembling the stew much easier.
2. Combine Ingredients in the Pot: In a slow cooker or a large pot, combine the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Stir well to guarantee the curry paste and sugar are fully dissolved.
3. Add the Chicken and Vegetables: Add the chicken, onion, garlic, ginger, red bell pepper, and mushrooms to the pot. Stir the ingredients to coat them in the coconut curry mixture.
4. Cook the Stew: If using a slow cooker, set it to low and cook for 6-8 hours or on high for 3-4 hours. If using a pot on the stove, bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the chicken is tender and cooked through.
5. Add Spinach and Lime Juice: About 15 minutes before serving, add the baby spinach to the stew. Stir until the spinach wilts. Add the lime juice to brighten the flavors.
6. Adjust Seasoning and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Serve the stew over bowls of cooked jasmine rice, garnished with fresh cilantro.

Extra Tips:

For best results, use full-fat coconut milk as it provides a richer flavor and creamier texture to the stew. Feel free to adjust the level of spiciness by adding more or less red curry paste according to your preference.

If you find the stew too thick, you can add a bit more chicken broth to reach your desired consistency. For an added touch of authenticity, serve the stew with a side of lime wedges and additional fresh herbs such as Thai basil or mint.