15 Easy Stew Recipes Everyone In The Family Will Love

There’s just something heartwarming about a pot of stew bubbling away on the stove. It fills your home with the coziest aromas that make everything feel snug and welcoming. Picture your family gathered around, each one enjoying a comforting, hearty bowl. From the classic beef stew to delightful vegetarian options, these 15 easy recipes are sure to please everyone. Which ones will win over your family’s taste buds?

Classic Beef Stew

Classic Beef Stew is a hearty and comforting dish that has been a staple in households for generations. This flavorful stew combines tender chunks of beef with a medley of vegetables, all simmered in a rich and savory broth. It’s perfect for a cozy family dinner or as a meal to impress guests with its robust flavors and satisfying textures.

The secret to a great beef stew is in the slow cooking process, which allows the flavors to meld together beautifully while ensuring that the beef becomes melt-in-your-mouth tender. As the cold weather sets in, there’s nothing more comforting than a bowl of this Classic Beef Stew. Not only is it delicious, but it’s also incredibly easy to make, requiring minimal preparation.

With just a few simple ingredients and a little patience, this stew will quickly become a favorite in your recipe collection. The following recipe serves 4-6 people, making it perfect for family gatherings or leftovers for the week.

Ingredients (serving size: 4-6 people):

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed
• 2 stalks celery, sliced
• 1 cup frozen peas

Cooking Instructions:

1. Prepare the Beef: In a large bowl, season the beef cubes with salt and black pepper. Sprinkle the flour over the beef and toss until each piece is lightly coated.
2. Brown the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, then remove and set aside. Repeat with remaining beef.
3. Sauté the Vegetables: In the same pot, add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
4. Combine Ingredients: Return the browned beef to the pot. Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
5. Add the Vegetables: After 1 hour, add the carrots, potatoes, and celery to the pot. Stir well, cover, and continue to simmer for an additional 30 minutes or until the vegetables are tender.
6. Final Touches: Stir in the frozen peas and cook for another 5 minutes until heated through. Discard the bay leaves before serving.

Extra Tips:

For added depth of flavor, deglaze the pot with a splash of red wine after browning the beef and before adding the onions. This will lift any flavorful bits stuck to the bottom of the pot.

If you prefer a thicker stew, you can mash some of the cooked potatoes against the side of the pot and stir them back into the stew. Additionally, this stew is even better the next day as the flavors continue to develop, making it a great make-ahead meal.

Chicken and Dumpling Stew

Chicken and Dumpling Stew is a comforting and hearty dish perfect for chilly evenings. This classic recipe combines tender chicken, fluffy dumplings, and a medley of vegetables simmered in a flavorful broth. The dish isn’t only delicious but also relatively simple to prepare, making it a great choice for both novice and seasoned cooks.

The rich, savory flavors develop as the stew simmers, and the dumplings soak up the aromatic broth, creating a satisfying meal that warms the soul. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering. The ingredients are straightforward and can often be found in your pantry or local grocery store.

With a few basic steps, you can prepare this comforting stew that’s bound to become a family favorite.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley

Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add the diced onion and sauté for 2-3 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute.
3. Build the Stew Base: Pour the chicken broth and water into the pot. Stir in the sliced carrots, celery, thyme, rosemary, and bay leaf. Return the browned chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes.
4. Add Peas and Thicken: Stir in the frozen peas. Mix the cornstarch with cold water to form a slurry and add it to the stew. Stir well and let it simmer for an additional 10 minutes to thicken slightly.
5. Make the Dumplings: In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir in the milk and melted butter until a dough forms. Drop spoonfuls of the dough onto the surface of the simmering stew, leaving space between each dumpling.
6. Cook the Dumplings: Cover the pot and let the stew simmer for another 15-20 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid during this time to guarantee the dumplings steam properly.
7. Finish and Serve: Remove the bay leaf and stir in the chopped fresh parsley. Taste the stew and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with additional parsley if desired.

Extra Tips:

For extra flavor, you can add a splash of white wine to deglaze the pot after sautéing the onions and garlic. If you prefer a thicker stew, increase the amount of cornstarch used.

Be sure to keep the pot covered while the dumplings are cooking to guarantee they become light and fluffy. If you find the stew too thick after the dumplings have cooked, simply add a bit more chicken broth to reach your desired consistency.

Enjoy your warm, comforting bowl of Chicken and Dumpling Stew!

Hearty Vegetarian Stew

Looking for a comforting meal that warms the soul and pleases the palate? This Hearty Vegetarian Stew is a perfect choice, especially on those chilly evenings when you need something nourishing. Bursting with flavors and packed with a variety of vegetables and protein-rich legumes, this stew isn’t only delicious but also incredibly nutritious.

It’s a satisfying dish that doesn’t miss the meat, making it a great option for vegetarians and anyone looking to enjoy a plant-based meal. This stew is designed to serve 4-6 people, ensuring everyone gets a generous helping of this delightful dish. The combination of root vegetables, beans, and a rich tomato broth creates a stew that’s both filling and flavorful.

Whether you’re serving it as the main course or as a hearty side, this Hearty Vegetarian Stew is sure to become a favorite in your recipe collection.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 2 potatoes, diced
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables: Add the sliced carrots, celery, potatoes, bell pepper, and zucchini to the pot. Stir well and cook for about 5-7 minutes, allowing the vegetables to start softening.
3. Incorporate Tomatoes and Chickpeas: Pour in the diced tomatoes and chickpeas, stirring to combine with the vegetables. This will provide the stew with its rich base.
4. Add Broth and Seasonings: Add the vegetable broth and tomato paste to the pot. Stir in the thyme, oregano, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, stirring occasionally, until the vegetables are tender.
5. Finish with Greens and Seasoning: Once the vegetables are cooked through, stir in the chopped kale or spinach. Allow them to wilt into the stew for about 5 minutes. Then stir in the fresh parsley and lemon juice, adjusting the seasoning if necessary.
6. Serve: Ladle the stew into bowls and serve warm. It’s delicious on its own or with a side of crusty bread.

Extra Tips:

For the best results, try to use fresh vegetables and high-quality vegetable broth, as these will greatly enhance the flavor of your stew. If you prefer a thicker consistency, you can mash some of the potatoes against the side of the pot to naturally thicken the broth.

Feel free to customize the stew by adding your favorite vegetables or spices, or even swapping the chickpeas for another legume like lentils. Finally, remember that this stew tastes even better the next day, making it an ideal make-ahead meal for busy weeks.

Seafood Chowder Stew

Seafood Chowder Stew is a hearty, comforting dish that brings the taste of the ocean to your table. This creamy stew is perfect for a cozy dinner on a chilly evening, combining the rich flavors of fresh seafood with a velvety broth that will warm you from the inside out. The unique medley of shrimp, clams, and white fish is enhanced by aromatic vegetables and herbs, creating a symphony of flavors that’s both satisfying and nourishing.

Whether you’re an experienced cook or a novice in the kitchen, this recipe is easy to follow and sure to impress your family and friends.

The beauty of Seafood Chowder Stew lies in its versatility and simplicity. The stew isn’t only delicious but also relatively quick to prepare, making it perfect for busy weeknights or leisurely weekend dinners. By using readily available ingredients, you can whip up this delightful dish in no time.

The creamy base, seasoned with thyme and bay leaves, complements the seafood perfectly, while the addition of potatoes adds a lovely texture to the stew. Serve it with crusty bread or oyster crackers for a complete meal that will transport you straight to the coast.

Ingredients (serves 4-6 people):

• 1 pound shrimp, peeled and deveined
• 1 pound white fish (such as cod or haddock), cut into chunks
• 1 pound clams, scrubbed and cleaned
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 medium potatoes, peeled and diced
• 4 cups fish stock or clam juice
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by cleaning and preparing your seafood. Peel and devein the shrimp, cut the white fish into chunks, and scrub the clams thoroughly under running water. Set aside.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté for about 5-7 minutes until the vegetables become soft and fragrant.
3. Cook the Potatoes: Add the diced potatoes to the pot and stir well. Cook for an additional 3 minutes, allowing the potatoes to absorb some of the flavors from the vegetables.
4. Add the Stock: Pour in the fish stock or clam juice, and add the thyme and bay leaf. Bring the mixture to a simmer, cover the pot, and let it cook for about 10 minutes until the potatoes are tender.
5. Make the Cream Base: In a small bowl, whisk together the heavy cream and flour until smooth. Gradually stir this mixture into the pot, ensuring there are no lumps. This will thicken the stew.
6. Add the Seafood: Add the shrimp, white fish, and clams to the pot. Stir gently to combine and cook for about 5-7 minutes until the seafood is cooked through and the clams have opened.
7. Season and Serve: Season the stew with salt and pepper to taste. Remove the bay leaf, and sprinkle fresh parsley over the top before serving. Enjoy your Seafood Chowder Stew with a side of crusty bread.

Extra Tips:

When cooking Seafood Chowder Stew, make sure not to overcook the seafood, as it should remain tender and flavorful. If the clams don’t open after cooking, discard them as they may not be safe to eat.

To add more depth to the stew, consider incorporating a splash of white wine or a pinch of smoked paprika. If you prefer a thicker stew, use an additional tablespoon of flour when making the cream base.

Finally, feel free to adjust the seasoning and herbs to suit your taste preferences, making this dish uniquely yours.

Spicy Chorizo and Bean Stew

Spicy Chorizo and Bean Stew is a hearty and flavorful dish that brings together the robust tastes of chorizo sausage and the comforting texture of beans. This stew is perfect for those chilly days when you crave something warming and satisfying. With its rich combination of spices and ingredients, it’s a meal that fills the kitchen with enticing aromas and the belly with warmth.

Whether served as a main course or a side dish, this stew is certain to become a staple in your home-cooked meal repertoire.

The beauty of this Spicy Chorizo and Bean Stew lies in its simplicity and versatility. It’s a one-pot wonder that requires minimal preparation yet delivers maximum flavor. The chorizo provides a spicy, savory base that’s perfectly complemented by the creaminess of the beans.

To balance these flavors, a mix of vegetables and spices is added, creating a well-rounded dish that’s satisfying to the palate. This stew is ideal for serving 4-6 people, making it perfect for family dinners or small gatherings.

Ingredients (Serves 4-6):

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

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the chorizo sausage and chopping the onion, garlic, and bell peppers. Confirm all the ingredients are ready before you start cooking for a smooth process.
2. Brown the Chorizo: In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook for about 5-7 minutes until it’s browned and releases its oils. Remove the chorizo 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 red and green bell peppers and continue cooking for another 5 minutes until the peppers are tender.
4. Add Spices: Stir in the smoked paprika, ground cumin, and chili powder. Cook for an additional minute to let the spices become fragrant.
5. Combine Ingredients: Return the chorizo to the pot and add the diced tomatoes, mixed beans, and chicken broth. Stir everything together and bring to a simmer.
6. Simmer the Stew: Reduce the heat to low and let the stew simmer for 25-30 minutes, allowing the flavors to meld together. Stir occasionally and add salt and pepper to taste.
7. Finish and Serve: Once the stew has thickened to your liking, remove it from the heat. Serve hot, garnished with fresh cilantro for a burst of color and flavor.

Extra Tips: For an even deeper flavor, consider making the stew a day ahead, as the spices will develop further overnight. If you prefer a thicker stew, mash some of the beans against the side of the pot.

For added heat, include a finely chopped jalapeño or a pinch of cayenne pepper. Serve the stew with crusty bread or over rice to soak up the delicious sauce. Adjust the spiciness by choosing mild or hot chorizo according to your preference.

Moroccan Lamb Stew

Moroccan Lamb Stew is a flavorful and aromatic dish that combines tender lamb pieces with a symphony of spices and vegetables, creating a hearty and warming meal perfect for any occasion. The stew is inspired by the rich culinary traditions of Morocco, where spices like cumin, coriander, and cinnamon play a central role in transforming simple ingredients into a feast for the senses.

This dish is perfect for a cozy family dinner or a special gathering with friends, offering a taste of North African cuisine that’s sure to impress. The slow-cooking process allows the lamb to become melt-in-your-mouth tender, while the spices infuse deeply into the meat and vegetables, creating a complex and enticing flavor profile.

Served over a bed of couscous or with warm, crusty bread, Moroccan Lamb Stew is a complete meal that will fill your kitchen with delightful aromas and your belly with satisfaction. Whether you’re familiar with Moroccan cuisine or trying it for the first time, this stew is an excellent way to explore the nuanced tastes of Morocco.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 2 pounds lamb shoulder, cut into 1-inch cubes
• Salt and pepper to taste
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 4 cups beef or lamb broth
• 1 can (14 ounces) diced tomatoes
• 2 large carrots, peeled and sliced
• 1 cup dried apricots, halved
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup green olives, pitted and halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Lamb: Start by heating the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the lamb cubes with salt and pepper, then add them to the pot in batches. Brown the lamb on all sides, about 5 minutes per batch. Remove the browned lamb from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
3. Add the Spices: Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and red pepper flakes. Cook the spices with the onions and garlic for 1 minute to release their aromas.
4. Incorporate the Tomato Paste: Add the tomato paste to the pot, stirring continuously to coat the onion mixture. Cook for about 2 minutes to caramelize the tomato paste slightly.
5. Deglaze and Simmer: Pour in the beef or lamb broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Return the browned lamb to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
6. Add Vegetables and Fruits: After 1 hour, add the sliced carrots, dried apricots, chickpeas, and green olives to the pot. Stir everything together, cover, and continue simmering for another 30-45 minutes, or until the lamb is tender and the flavors have melded together.
7. Finish and Serve: Before serving, stir in the chopped cilantro and parsley. Taste and adjust the seasoning with more salt and pepper if needed. Serve the stew hot over couscous or with warm bread.

Extra Tips: For an even deeper flavor, prepare the stew a day in advance. Allowing it to sit overnight in the refrigerator will enhance the taste as the spices continue to infuse the lamb and vegetables. When reheating, add a splash of water or broth if the stew has thickened too much.

Also, feel free to adjust the spice levels to your taste, adding more red pepper flakes for extra heat or more cinnamon for sweetness.

Creamy Potato and Leek Stew

Creamy Potato and Leek Stew is a comforting dish perfect for chilly evenings or when you need a warm, hearty meal. The combination of tender potatoes, delicate leeks, and a creamy broth creates a stew that’s rich in flavor and satisfying to the soul. This dish isn’t only delicious but also easy to prepare, making it an ideal choice for both novice and experienced cooks alike.

This stew is versatile and can be enjoyed as a main course or a side dish. It’s perfect for a family meal, serving 4-6 people, and pairs well with crusty bread or a light salad. The creamy texture and savory flavors make it a favorite for all ages, and it can be easily adapted to suit dietary preferences, such as being made vegetarian by using vegetable broth.

Ingredients (Serves 4-6):

• 4 medium potatoes, peeled and diced
• 2 large leeks, cleaned and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon thyme
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Vegetables: Begin by cleaning and slicing the leeks, peeling and dicing the potatoes, chopping the onion, and mincing the garlic. Confirm that the leeks are thoroughly washed to remove any grit or dirt.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and sliced leeks, and continue to sauté for another 3-4 minutes until the leeks are soft.
3. Add Potatoes and Broth: Stir in the diced potatoes, thyme, and bay leaf. Pour in the chicken or vegetable broth, confirming that the vegetables are covered. Bring the mixture to a boil.
4. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
5. Make it Creamy: Remove the bay leaf from the pot. Stir in the heavy cream and season with salt and pepper to taste. Allow the stew to simmer gently for another 5 minutes, letting the flavors meld together.
6. Finish and Serve: Once the stew is creamy and heated through, ladle it into bowls. Garnish with freshly chopped parsley before serving.

Extra Tips: When preparing the leeks, make sure to slice them lengthwise and rinse thoroughly under running water to remove any hidden dirt. For a thicker stew, you can mash some of the potatoes against the side of the pot before adding the cream.

Additionally, if you prefer a vegetarian version, opt for a vegetable broth and consider adding other vegetables such as carrots or celery for added flavor and nutrition. To enhance the flavor, you can also add a splash of white wine during the sautéing step. Enjoy your creamy potato and leek stew with a slice of crusty bread for the ultimate comfort meal.

Thai Coconut Chicken Stew

Thai Coconut Chicken Stew is a delightful and exotic dish that brings the vibrant flavors of Thai cuisine right into your kitchen. This stew is a perfect combination of tender chicken, creamy coconut milk, and a medley of aromatic spices and herbs. It’s a comforting meal that can warm you up on a chilly day, yet it’s light enough to enjoy year-round.

The richness of the coconut milk balances beautifully with the heat from the chili, while the fresh herbs add a rejuvenating touch to the dish. This stew isn’t only delicious but also simple to prepare, making it an ideal choice for both busy weeknights and leisurely weekend dinners.

It can be a wonderful introduction to Thai cooking for those new to the cuisine, as the ingredients are relatively easy to find and the method is straightforward. The dish is typically served with jasmine rice or a crusty bread to soak up the savory broth, making it a complete and satisfying meal.

Ingredients (Serves 4-6)

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 2 cups chicken broth
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 cups spinach leaves
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste
• Cooked jasmine rice or crusty bread (for serving)

Cooking Instructions

1. Prepare the Chicken: Start by cutting the chicken thighs into bite-sized pieces and season them with a little salt and pepper.
2. Sauté Vegetables and Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Cook the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook them until they’re browned on all sides, which should take about 5-7 minutes.
4. Add Curry Paste: Stir in the red curry paste, making sure to coat the chicken pieces and vegetables thoroughly. Cook for 2 minutes to allow the flavors to meld.
5. Simmer the Stew: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to medium-low. Add the fish sauce and brown sugar, stirring well.
6. Incorporate Vegetables: Add the sliced red bell pepper and mushrooms to the stew. Let it simmer for another 10-15 minutes until the vegetables are tender and the chicken is cooked through.
7. Finish with Spinach and Lime: Stir in the spinach leaves and allow them to wilt into the stew. Add the lime juice to brighten the flavors, then taste and adjust the seasoning with more salt and pepper if needed.
8. Serve and Garnish: Ladle the stew over bowls of cooked jasmine rice or serve it with crusty bread. Garnish with freshly chopped cilantro.

Extra Tips

For an added depth of flavor, consider adding a stalk of lemongrass, trimmed and smashed, to the stew when adding the coconut milk and broth. It can be removed before serving.

You can also adjust the heat level by varying the amount of red curry paste according to your taste. If you prefer a spicier dish, add a sliced fresh chili or a pinch of chili flakes.

This stew can be made a day ahead, as the flavors tend to develop and improve overnight. Simply reheat gently before serving.

Slow Cooker Pork and Apple Stew

Slow Cooker Pork and Apple Stew is a comforting and hearty dish that’s perfect for a cozy dinner. This recipe combines tender pork with the natural sweetness of apples, creating a balanced and flavorful meal that’s sure to please everyone at the table.

The slow cooker method allows the flavors to meld together beautifully, making this stew a delightful choice for busy days when you want to come home to a delicious, warm meal.

The preparation is simple, and the ingredients are easy to find, making this dish accessible for cooks of all skill levels. Whether you’re an experienced chef or a beginner in the kitchen, you’ll find this recipe straightforward and rewarding. The slow cooker does most of the work, allowing you to focus on other activities while your meal effortlessly comes together.

Ingredients (serves 4-6):

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 large apples, peeled, cored, and sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1/2 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Pork: Begin by trimming any excess fat from the pork shoulder and cut it into 1-inch cubes. Season the pork pieces with salt and pepper.
2. Brown the Pork: In a large skillet, heat the olive oil over medium-high heat. Add the pork cubes in batches, and brown them on all sides. This should take about 5-7 minutes per batch. Once browned, transfer the pork to the slow cooker.
3. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Add this mixture to the slow cooker.
4. Combine Ingredients: To the slow cooker, add the sliced apples, chicken broth, apple cider, Dijon mustard, honey, dried thyme, and any remaining salt and pepper. Stir to combine all the ingredients.
5. Cook the Stew: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is tender and the flavors are well integrated.
6. Thicken the Stew: About 30 minutes before serving, mix the cornstarch with water to create a slurry. Stir this mixture into the stew to thicken it. Let it cook for the remaining time with the lid slightly ajar.
7. Serve and Enjoy: Once the stew has thickened to your liking, taste and adjust seasoning if necessary. Serve hot with crusty bread or over mashed potatoes for a complete meal.

Extra Tip: For an added depth of flavor, consider searing the pork cubes with a splash of balsamic vinegar before transferring them to the slow cooker. This will add a slight tanginess that complements the sweetness of the apples.

Additionally, you can prepare this dish a day in advance; the flavors will only improve after sitting overnight in the refrigerator.

Italian Sausage and White Bean Stew

Italian Sausage and White Bean Stew is a hearty and comforting dish that’s perfect for a cozy dinner. This stew combines the robust flavors of Italian sausage with the creamy texture of white beans, all simmered in a rich tomato-based broth.

It’s a one-pot meal that’s both easy to prepare and full of flavor, making it a great choice for a weeknight meal or a relaxed weekend dinner.

This recipe is designed to serve 4-6 people, providing generous portions that are sure to satisfy. The combination of savory sausage, tender beans, and aromatic herbs creates a stew that’s both filling and flavorful. Plus, it’s a versatile dish that can be easily adjusted to suit your taste preferences or dietary needs.

Ingredients:

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

Instructions:

1. Brown the Sausage:

Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through, about 5-7 minutes.

Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.

2. Sauté Vegetables:

In the same pot, add the diced onion, garlic, carrots, and celery. Sauté the vegetables over medium heat until they’re soft and the onion is translucent, about 5 minutes.

3. Add Herbs and Tomatoes:

Stir in the dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for another minute to release the flavors of the herbs.

Add the can of diced tomatoes and stir to combine.

4. Simmer the Stew:

Return the cooked sausage to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Let the stew simmer for about 20 minutes to allow the flavors to meld together.

5. Add the Beans:

Stir in the drained and rinsed white beans. Continue to simmer the stew for an additional 10 minutes, until the beans are heated through.

6. Season and Serve:

Taste the stew and season with salt and pepper as needed. Stir in the chopped fresh parsley just before serving.

Ladle the stew into bowls and top with grated Parmesan cheese.

Extra Tips:

For an even richer flavor, consider adding a splash of red wine to the stew when you add the tomatoes.

If you prefer a thicker stew, mash some of the beans with a fork before adding them to the pot. Additionally, this dish can be made ahead of time and even tastes better the next day as the flavors continue to develop.

Serve with crusty bread for dipping to complete the meal.

Jamaican Jerk Chicken Stew

Jamaican Jerk Chicken Stew is a flavorful and aromatic dish that combines tender chicken with a medley of spices and herbs, characteristic of Jamaican cuisine. The stew is perfect for those who enjoy a meal with a bit of heat, as the jerk seasoning provides a spicy kick. This dish isn’t only delicious but also packed with nutrients, making it a wholesome option for lunch or dinner.

The complexity of flavors in Jamaican Jerk Chicken Stew will transport you to the Caribbean with every bite. Ideal for serving 4-6 people, this recipe takes about an hour to prepare and cook, ensuring you have a hearty meal ready for family or friends. The stew pairs beautifully with rice or bread, allowing you to soak up the rich sauce.

Whether you’re a fan of traditional Jamaican dishes or just looking to try something new, this Jamaican Jerk Chicken Stew will surely impress and satisfy your taste buds.

Ingredients:

• 2 lbs chicken thighs, skinless and bone-in
• 2 tablespoons Jamaican jerk seasoning
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 bell pepper, sliced
• 2 carrots, sliced
• 1 cup chicken broth
• 1 can (14 oz) coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon thyme
• 1 teaspoon allspice
• 1 Scotch bonnet pepper, whole (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Prepare the Chicken: Begin by rubbing the chicken thighs with Jamaican jerk seasoning, ensuring all pieces are thoroughly coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.
2. Sear the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs and sear each side until browned, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
4. Add Vegetables: Stir in the bell pepper and carrots, cooking for another 3-4 minutes until the vegetables begin to soften.
5. Combine Ingredients: Pour in the chicken broth, coconut milk, soy sauce, lime juice, and brown sugar, stirring to combine. Add thyme, allspice, and the whole Scotch bonnet pepper if using. Return the chicken to the pot.
6. Simmer the Stew: Bring the mixture to a simmer, then reduce the heat to low. Cover and let the stew cook gently for 30-35 minutes, or until the chicken is cooked through and tender.
7. Season and Serve: Taste the stew and adjust seasoning with salt and pepper if necessary. Remove the Scotch bonnet pepper before serving. Garnish with fresh cilantro.

Extra Tips:

For an extra depth of flavor, consider marinating the chicken overnight with the jerk seasoning. This will enhance the spices and make the meat even more tender.

If you prefer a milder stew, omit the Scotch bonnet pepper or remove it after a short time simmering. Serving the stew with rice or crusty bread is highly recommended, as it helps balance the heat and allows you to enjoy every bit of the delicious sauce.

Mushroom and Barley Stew

Mushroom and Barley Stew is a hearty, comforting dish perfect for chilly days. This vegetarian stew is rich in flavor, thanks to the umami-packed mushrooms and the nutty, chewy texture of barley. It’s a wholesome meal that isn’t only satisfying but also nutritious, making it a great option for a family dinner.

The combination of fresh vegetables, aromatic herbs, and a savory broth makes this stew both delicious and nourishing. This recipe for Mushroom and Barley Stew serves 4-6 people and is ideal for those who enjoy a robust and earthy meal. The preparation and cooking process are straightforward and don’t require any advanced cooking skills.

With simple ingredients and easy steps, you can prepare a delightful stew that warms the soul and pleases the palate. This dish pairs wonderfully with a slice of crusty bread or a simple side salad.

Ingredients:

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

Instructions:

1. Prepare the Barley: Rinse the pearl barley under cold water to remove any dust or impurities. Set aside.
2. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, sliced carrots, and celery, and cook for an additional 3 minutes, stirring occasionally.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook for about 5-7 minutes until they begin to release their moisture and start to brown. Stir occasionally to guarantee even cooking.
4. Season the Stew: Mix in the dried thyme, rosemary, and bay leaf. Stir to combine the herbs with the vegetables.
5. Add Barley and Broth: Add the rinsed barley to the pot. Pour in the vegetable broth and stir well. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45-50 minutes, or until the barley is tender and the stew has thickened.
6. Finish the Stew: Remove the bay leaf from the pot and season the stew with salt and pepper to taste. Stir in the soy sauce and lemon juice, adjusting the seasoning if necessary.
7. Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad if desired.

Extra Tips:

For an even richer flavor, consider using a mix of mushrooms, such as shiitake, portobello, and oyster mushrooms. If you prefer a meatier texture, adding some diced tofu or seitan can be a great option.

To save time, you can prepare the vegetables in advance and store them in the refrigerator until you’re ready to cook. The stew can also be made ahead of time; it tastes even better the next day as the flavors meld together. Simply reheat on the stove over low heat, adding a splash of broth or water if needed to loosen the consistency.

Savory Lentil and Spinach Stew

Savory Lentil and Spinach Stew is a hearty and nutritious dish that’s perfect for a cozy meal. This flavorful stew combines protein-packed lentils with fresh spinach, offering a delightful combination of textures and tastes. The rich broth is infused with aromatic spices and herbs, making it a comforting and wholesome option for lunch or dinner.

This stew isn’t only delicious but also incredibly easy to prepare, making it an ideal choice for busy weeknights. Perfect for serving 4-6 people, this stew is both filling and satisfying. Lentils are a great source of plant-based protein and fiber, while spinach adds essential vitamins and minerals to the mix.

With just a handful of ingredients and simple cooking techniques, this Savory Lentil and Spinach Stew can be a staple in your recipe collection. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Instructions:

1. Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Add Garlic and Spices: Stir in the minced garlic, cumin, coriander, and smoked paprika. Cook for another minute until the spices are fragrant.
3. Incorporate Lentils and Broth: Add the rinsed lentils to the pot, followed by the vegetable broth and diced tomatoes with their juices. Stir everything together.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30-35 minutes, or until the lentils are tender.
5. Add Spinach: Stir in the chopped spinach and let it cook for about 5 minutes, or until the spinach is wilted and incorporated into the stew.
6. Season and Serve: Season the stew with salt and pepper to taste. Add the lemon juice just before serving to brighten the flavors.

Extra Tips:

For a thicker stew, you can mash some of the lentils with the back of a spoon before adding the spinach. If you prefer a spicier flavor, add a pinch of red pepper flakes along with the other spices.

The stew can be made ahead and stored in the refrigerator for up to 3 days, allowing the flavors to deepen. Serve with crusty bread for a complete meal, and feel free to adjust the seasoning to your liking.

Cajun Shrimp and Sausage Stew

Cajun Shrimp and Sausage Stew is a flavorful and hearty dish that combines the bold spices of Cajun cuisine with the savory tastes of shrimp and sausage. This stew is perfect for a cozy night in or as a crowd-pleaser at your next gathering. The rich, spicy broth pairs perfectly with the succulent shrimp and smoky sausage, providing a taste of Louisiana that’s sure to warm up any occasion.

This dish is relatively easy to prepare and can be made in one pot, making cleanup a breeze. It’s all about layering flavors, starting with the holy trinity of Cajun cooking: onions, bell peppers, and celery. These vegetables are sautéed until soft, and then enhanced with garlic, tomatoes, and a blend of Cajun spices. The shrimp and sausage are added toward the end to prevent overcooking, ensuring each bite is juicy and packed with flavor. Serve it over rice or with crusty bread to soak up every last drop of the delicious broth.

Ingredients for 4-6 servings:

• 1 pound large shrimp, peeled and deveined
• 1 pound andouille sausage, sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 4 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh thyme, chopped
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
• Cooked rice or crusty bread (for serving)

Instructions:

1. Prepare Ingredients: Begin by prepping all your ingredients. Peel and devein the shrimp, and slice the sausage. Dice the onion, bell peppers, and celery, and mince the garlic.
2. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell peppers, and celery, and sauté until they’re soft and translucent, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
3. Add Tomatoes and Spices: Stir in the diced tomatoes, tomato paste, Cajun seasoning, smoked paprika, cayenne pepper, salt, pepper, and bay leaf. Cook for 2-3 minutes, allowing the spices to meld with the vegetables.
4. Simmer the Stew: Pour in the chicken broth and Worcestershire sauce, and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes to develop the flavors.
5. Cook Sausage and Shrimp: Add the sliced sausage to the pot and simmer for another 10 minutes. Then, add the shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
6. Finish and Serve: Remove the bay leaf from the stew and stir in the fresh thyme. Taste and adjust seasoning if necessary. Serve hot, garnished with green onions and fresh parsley, with a side of cooked rice or crusty bread.

Extra Tips:

For an extra depth of flavor, consider browning the sausage slices in the pot before sautéing the vegetables. This will render some fat and infuse the dish with more richness.

If you prefer a thicker stew, you can mash some of the cooked vegetables with a fork or blend a portion of the stew with an immersion blender before adding the shrimp.

Adjust the level of spice by modifying the amount of cayenne pepper to suit your taste. Remember, the fresher the shrimp, the better the flavor, so try to source high-quality seafood for the best results.

Sweet Potato and Chickpea Stew

Sweet Potato and Chickpea Stew is a delightful, hearty dish that combines the natural sweetness of sweet potatoes with the rich, earthy flavors of chickpeas. This stew isn’t only delicious but also highly nutritious, making it a perfect meal for those seeking comfort food that’s also healthy. Packed with fiber, vitamins, and plant-based protein, this stew is ideal for vegetarians and anyone looking to enjoy a wholesome meal that’s both filling and flavorful.

This dish is incredibly easy to prepare, making it an excellent choice for busy weeknights or a cozy weekend meal. With simple ingredients that are likely already in your pantry, you can whip up this stew in no time. The spices used in the recipe enhance the natural flavors of the ingredients, providing a warm and aromatic experience with every bite. It serves 4-6 people, so it’s great for family dinners or meal prep for the week ahead.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 3 medium sweet potatoes, peeled and cubed
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
2. Add the Spices: Mix in the ground cumin, ground turmeric, ground coriander, and cayenne pepper. Stir the spices for about 1 minute to release their flavors without letting them burn.
3. Incorporate Vegetables and Chickpeas: Add the cubed sweet potatoes and drained chickpeas to the pot, stirring well to coat them with the spices. Pour in the canned diced tomatoes with their juice and the vegetable broth. Stir everything together.
4. Simmer the Stew: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
5. Season and Serve: Taste the stew and season with salt and pepper as needed. Stir in the lime juice, then remove the pot from the heat. Serve the stew hot, garnished with freshly chopped cilantro.

Extra Tips: For a creamier texture, you can mash some of the sweet potatoes against the side of the pot before serving. If you prefer a thicker stew, let it simmer uncovered for the last 10 minutes to allow some of the liquid to evaporate. This stew can be stored in the refrigerator for up to 3 days, and the flavors will deepen over time, making it even more delicious when reheated. If you want to add some greens, spinach or kale can be stirred in during the last few minutes of cooking for added nutrition.