15 Make Ahead Stew Recipes For Effortless Weeknight Dinners

Stew recipes are my secret weapon for easy weeknight dinners. There’s nothing like returning home to a cozy, flavorful meal that’s been patiently waiting for you. Preparing these dishes ahead of time allows the flavors to truly blossom. From traditional beef stew to the flavorful Moroccan lamb tagine, each recipe tells its own unique story. Curious to discover these comforting meals? Let’s explore the possibilities together.

Classic Beef Stew

Classic Beef Stew is a hearty and comforting dish, perfect for cold evenings or when you crave something warming and fulfilling. This make-ahead recipe allows the flavors to develop even more as it sits, making it an ideal dish to prepare in advance. The stew is rich with tender beef, vibrant vegetables, and a savory broth, creating a meal that’s both satisfying and delicious.

Whether you’re serving it for a family dinner or storing it for a quick meal during the week, this beef stew is sure to please. A key to a great beef stew is the slow cooking process, which tenderizes the meat and allows the flavors to meld together beautifully. The use of fresh herbs and quality ingredients guarantees that every spoonful is packed with taste.

By preparing this dish ahead of time, you can enjoy a stress-free dinner, simply reheating and serving when ready. This recipe serves 4-6 people, making it perfect for a family meal or for leftovers.

Ingredients:

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

Cooking Instructions:

1. Prepare the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This step will help in browning the beef and thickening the stew.
2. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Brown the beef on all sides, then remove and set aside. This caramelization adds depth and richness to the stew.
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. This forms the aromatic base of the stew.
4. Deglaze the Pot: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. This step confirms you incorporate all the flavors into the stew.
5. Mix in the Flavorings: Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaves. Return the browned beef to the pot, making sure it’s submerged in the liquid.
6. Add Vegetables: Add the carrots, potatoes, and celery to the pot. Bring the stew to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for about 1.5 to 2 hours, or until the beef is tender.
7. Finish with Peas: About 10 minutes before serving, stir in the frozen peas and remove the bay leaves. This guarantees the peas retain their vibrant green color and slight bite.
8. Serve: Taste the stew and adjust the seasoning with additional salt and pepper, if needed. Serve hot with crusty bread or over a bed of rice.

Extra Tips:

For the best results, use beef chuck as it becomes tender and flavorful when cooked slowly. If making the stew ahead of time, allow it to cool completely before refrigerating. The flavors will continue to meld, enhancing the taste.

Reheat gently on the stovetop before serving. Feel free to customize the vegetables based on what you have on hand; parsnips or turnips can be delicious additions. Finally, if you prefer a thicker stew, you can mash a few of the potatoes once cooked or add a slurry of cornstarch and water at the end.

Moroccan Lamb Tagine

Moroccan Lamb Tagine is a sumptuous stew that combines the rich flavors of tender lamb with an aromatic blend of spices, creating a dish that’s both savory and slightly sweet. Originating from North Africa, this traditional dish is typically slow-cooked in a conical earthenware pot called a tagine, which helps to lock in moisture and enhance flavors. However, it can also be prepared in a Dutch oven or a slow cooker, making it a versatile dish that can be enjoyed by many.

Its vibrant mix of spices such as cinnamon, cumin, and coriander, along with the sweetness of dried fruits, makes this dish a flavorful and exotic choice for a make-ahead meal.

Preparing a Moroccan Lamb Tagine ahead of time allows the flavors to meld and deepen, making for an even more delectable dining experience. This dish is perfect for serving a crowd or as a comforting family meal, with its hearty ingredients and inviting aroma. By preparing it in advance, you can reduce the stress of last-minute cooking and enjoy more time with your guests.

When ready to serve, simply reheat and pair with couscous or crusty bread to soak up the rich, flavorful sauce. Here’s how you can prepare Moroccan Lamb Tagine for a serving size of 4-6 people.

Ingredients:

• 2 pounds lamb shoulder, cut into 1 ½-inch chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 1 (14-ounce) can of diced tomatoes
• 2 cups chicken or beef broth
• 1 cup dried apricots, halved
• ½ cup almonds, toasted
• 2 tablespoons honey
• Zest of 1 lemon
• 1 cinnamon stick
• 2 carrots, peeled and sliced
• 1 cup green olives, pitted and halved
• ¼ cup fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Lamb: Start by seasoning the lamb chunks with salt and pepper. In a large Dutch oven or tagine, heat the olive oil over medium-high heat. Brown the lamb in batches, ensuring all sides are seared. Once browned, remove the lamb and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and continue to sauté for another minute until fragrant.
3. Add Spices: Stir in the ground cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper. Cook for 1-2 minutes, allowing the spices to toast and release their aromas.
4. Combine Ingredients: Return the browned lamb to the pot. Pour in the diced tomatoes and chicken or beef broth. Add the dried apricots, almonds, honey, lemon zest, and cinnamon stick. Stir to combine all the ingredients.
5. Simmer the Tagine: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 1 ½ to 2 hours, or until the lamb is tender and the flavors have melded. Stir occasionally and add more broth if needed to maintain a saucy consistency.
6. Add Vegetables: About 30 minutes before the tagine is done, add the sliced carrots and green olives. Continue cooking until the carrots are tender.
7. Final Touch: Remove the cinnamon stick before serving. Garnish with fresh cilantro and serve hot with couscous or your choice of bread.

Extra Tips:

For an even richer flavor, marinate the lamb with the spices and olive oil overnight before cooking. This allows the spices to penetrate the meat deeply.

Also, if you’re using a slow cooker, brown the lamb and sauté the onions and garlic in a skillet first, then transfer everything to the slow cooker to finish.

Adjust the level of sweetness by adding more or less honey according to your preference, and feel free to include additional vegetables like zucchini or bell peppers to enhance the dish’s nutritional value.

Enjoy the robust and exotic flavors of Moroccan Lamb Tagine, a perfect make-ahead meal that will impress any palate.

Chicken and White Bean Stew

Chicken and White Bean Stew is a hearty and comforting dish perfect for make-ahead meals. This stew combines tender chicken pieces with creamy white beans, vegetables, and a flavorful broth that melds together beautifully.

It’s an ideal meal for busy weeks, as it can be prepared in advance and stored, allowing the flavors to develop even more over time. Whether it’s for a family dinner or a cozy night in, this stew is sure to warm you up from the inside out.

What makes this stew particularly appealing is its simplicity and the capacity to adapt to your taste preferences. You can customize the vegetables or adjust the spices to suit your palate. This recipe will guide you through making a batch that serves 4-6 people, perfect for a small gathering or a few meals throughout the week.

The combination of protein-rich chicken and fiber-filled white beans ensures that this stew isn’t only delicious but also nutritious.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 bay leaf
• 2 cups baby spinach
• 1 tablespoon lemon juice
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Chicken: Heat the olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add Seasonings: Stir in the dried thyme, rosemary, and smoked paprika, cooking for an additional 1 minute until fragrant.
4. Combine and Simmer: Return the browned chicken to the pot. Pour in the chicken broth and add the white beans and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, allowing the flavors to meld together.
5. Add Spinach: Stir in the baby spinach and lemon juice. Cook for another 2-3 minutes until the spinach is wilted.
6. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley if desired.

Extra Tips:

To enhance the flavor of this stew, consider browning the chicken in batches to avoid overcrowding the pot, which can lead to steaming rather than browning.

If you prefer a thicker stew, mash some of the beans against the side of the pot during cooking. This dish can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove, adding a splash of broth if needed to maintain the desired consistency.

Vegetarian Lentil Stew

Vegetarian Lentil Stew is a hearty and comforting dish that’s perfect for any season. This make-ahead recipe isn’t only nutritious but also rich in flavor, providing a satisfying meal for vegetarians and non-vegetarians alike. The stew combines the earthy taste of lentils with a medley of vegetables and aromatic spices, creating a delicious harmony that warms the soul.

Ideal for busy individuals, this stew can be prepared in advance and enjoyed throughout the week, making it a perfect option for meal prep.

The beauty of this Vegetarian Lentil Stew lies in its simplicity and versatility. You can easily customize it to suit your taste by adding different vegetables or adjusting the spices. Whether you’re looking for a comforting meal to enjoy on a cold evening or a nutritious dish to fuel your day, this stew is an excellent choice.

Let’s plunge into the recipe for a serving size of 4-6 people.

Ingredients:

• 1 cup dry lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 14-ounce can of diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by thoroughly rinsing and draining the lentils under cold water. Chop the onion, mince the garlic, and dice the carrots, celery, and red bell pepper to facilitate even cooking.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and continue to cook for another minute until fragrant.
3. Add Vegetables: Add the diced carrots, celery, and red bell pepper to the pot. Cook the vegetables, stirring occasionally, for about 5 minutes or until they begin to soften.
4. Incorporate the Lentils and Tomatoes: Stir in the rinsed lentils and the can of diced tomatoes, including their juice. Mix well to combine all the ingredients.
5. Season the Stew: Pour the vegetable broth into the pot, then add the ground cumin, smoked paprika, bay leaf, salt, and pepper. Stir everything together and bring the mixture to a boil.
6. Simmer: Once boiling, reduce the heat to low. Cover the pot and let the stew simmer for about 30-35 minutes, or until the lentils are tender and the flavors have melded together.
7. Finish with Lemon Juice: Remove the bay leaf from the stew and stir in the lemon juice. Taste and adjust the seasoning if necessary.
8. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley before serving.

Extra Tips:

For a creamier texture, you can blend a portion of the stew and mix it back into the pot. Feel free to add other vegetables like zucchini or spinach for additional nutrients.

This stew keeps well in the fridge for up to 5 days, and the flavors intensify as it sits. It also freezes well, so consider making a double batch and storing some for later use. Enjoy this wholesome stew with a side of crusty bread or over a bed of rice for a complete meal.

Tuscan Sausage and Kale Stew

Tuscan Sausage and Kale Stew is a hearty, comforting dish perfect for chilly days or when you need a meal that can be prepared in advance. This stew combines robust flavors from Italian sausage, fresh kale, and a blend of herbs and spices, all simmered together to create a delectable dish that warms both body and soul.

It’s perfect for a family dinner, and its flavors only improve with time, making it an excellent make-ahead option for busy weeks. This recipe is designed to serve 4-6 people, allowing for generous servings or leftovers for the next day. The Tuscan Sausage and Kale Stew can be easily stored and reheated, making it a versatile option for meal prepping.

With its simple list of ingredients, this dish isn’t only flavorful but also straightforward to prepare. Grab your favorite crusty bread to soak up the rich broth, and you’ll have a meal that’s both satisfying and nutritious.

Ingredients:

• 1 pound Italian sausage (mild or spicy, based on preference)
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 bunch kale, washed and chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

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 up with a wooden spoon. Cook until 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 the Aromatics: In the same pot, add the diced onion. Sauté over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Build the Base: Pour in the chicken broth and diced tomatoes, stirring to combine with the onion and garlic. Add the dried oregano, basil, and optional red pepper flakes. Bring the mixture to a simmer.
4. Introduce the Kale and Beans: Add the chopped kale and cannellini beans to the pot. Stir well, ensuring the kale wilts and is submerged in the liquid. Return the browned sausage to the pot and stir to combine.
5. Simmer the Stew: Cover the pot and let the stew simmer on low heat for 30-45 minutes, allowing the flavors to meld together. Stir occasionally and adjust seasoning with salt and pepper to taste.
6. Serve: Once the stew is ready, serve it hot in bowls, garnished with grated Parmesan cheese if desired. Pair with crusty bread for a complete meal.

Extra Tips:

When cooking Tuscan Sausage and Kale Stew, consider making it a day ahead. The stew’s flavors deepen and improve with time, making it even more delicious when reheated.

For added texture, you can lightly toast the bread before serving. If you prefer a spicier stew, opt for hot Italian sausage and don’t omit the red pepper flakes. For those avoiding dairy, feel free to skip the Parmesan cheese or replace it with a dairy-free alternative.

Thai Coconut Curry Stew

Thai Coconut Curry Stew is a flavorful and aromatic dish that brings the essence of Thai cuisine into your kitchen. This make-ahead dish is perfect for busy weeknights or leisurely weekends, as it blends vibrant spices with creamy coconut milk for a rich and satisfying meal.

The stew is packed with tender chicken, fresh vegetables, and an array of herbs that come together to create a harmonious medley of flavors. As it simmers, the aroma will fill your home, enticing everyone to the table.

This stew isn’t only delicious but also versatile, allowing you to tailor it to your preference. Whether you like it mild or with an extra kick of spice, you can adjust the heat level to suit your taste.

Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up the luscious sauce. The beauty of this recipe is that it can be prepared in advance, allowing the flavors to meld together even more, making it a perfect option for meal prepping or entertaining guests.

Ingredients for 4-6 servings:

• 1 1/2 pounds chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1-2 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1 cup carrots, sliced
• 1 lime, juiced
• Fresh basil leaves, for garnish
• Fresh cilantro, for garnish
• Salt and pepper to taste
• Cooked jasmine rice or naan bread, for serving

Cooking Instructions:

1. Prepare Ingredients: Begin by preparing all your ingredients. Dice the onion, mince the garlic and ginger, and slice the bell pepper, snow peas, and carrots. Cut the chicken thighs into bite-sized pieces.
2. Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and ginger, stirring for an additional minute until fragrant.
3. Cook Chicken: Add the chicken pieces to the pot and cook until they’re browned on the outside, about 5-7 minutes. Confirm the chicken is evenly cooked by stirring occasionally.
4. Add Curry Paste: Stir in the red curry paste, confirming it coats the chicken and onions well. Cook for 2 minutes, allowing the paste to release its flavors.
5. Simmer Stew: Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer, allowing it to cook for 15-20 minutes.
6. Add Vegetables: Add the sliced bell pepper, snow peas, and carrots to the pot. Continue to simmer for another 10-15 minutes until the vegetables are tender but still crisp.
7. Finish with Lime and Herbs: Stir in the lime juice and taste for seasoning, adding salt and pepper as needed. Garnish with fresh basil and cilantro before serving.
8. Serve: Serve the Thai Coconut Curry Stew over cooked jasmine rice or with naan bread, confirming each bowl gets plenty of the rich, flavorful sauce.

Extra Tips:

When preparing the Thai Coconut Curry Stew, feel free to adjust the level of spice by varying the amount of red curry paste used. You can also add other vegetables such as zucchini or baby corn to the stew for extra texture and flavor.

If you prefer a vegetarian version, substitute the chicken with tofu or chickpeas. The stew’s flavors deepen over time, so it’s a great dish to make ahead and refrigerate for up to three days, allowing you to enjoy a quick and hearty meal later.

Slow Cooker Pork and Sweet Potato Stew

Slow Cooker Pork and Sweet Potato Stew is a hearty and comforting dish that’s perfect for those days when you want to come home to a warm meal ready to serve. The tender pork combined with the natural sweetness of the sweet potatoes creates a delightful balance of flavors. This dish is ideal for make-ahead meals as it can be prepared in a slow cooker, allowing the flavors to meld and deepen over hours of cooking.

Whether you’re preparing for a family dinner or need a meal that can be refrigerated and reheated throughout the week, this stew is both convenient and delicious. Slow cooking the pork guarantees it becomes melt-in-your-mouth tender, while the sweet potatoes add a satisfying texture and sweetness. This dish isn’t only flavorful but also nutritious, as sweet potatoes are rich in vitamins and minerals.

As the stew simmers, it fills the kitchen with an inviting aroma, making it an excellent choice for a cozy night in. Plus, it requires minimal preparation time, making it suitable for busy schedules. Here’s how you can make this delicious Slow Cooker Pork and Sweet Potato Stew for a serving size of 4-6 people.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 cup frozen peas
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the pork shoulder into 1-inch cubes. Peel and dice the sweet potatoes, chop the onion, and mince the garlic. Having all your ingredients ready will make the cooking process smoother.
2. Brown the Pork: Heat the olive oil in a large skillet over medium-high heat. Add the pork cubes in batches to avoid overcrowding the pan. Brown the pork on all sides, then transfer it to the slow cooker. This step adds a depth of flavor to the stew.
3. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes, or until the onion becomes translucent. Stir in the tomato paste, cumin, smoked paprika, and cinnamon, and cook for another minute to release their flavors.
4. Combine in the Slow Cooker: Transfer the sautéed onion and garlic mixture to the slow cooker. Add the diced sweet potatoes, chicken broth, diced tomatoes (with their juice), salt, and pepper. Stir to combine all the ingredients.
5. Cook the Stew: Set the slow cooker to low and cook for 6-8 hours, or until the pork is tender and the sweet potatoes are cooked through. For a quicker option, you can set it to high and cook for 3-4 hours.
6. Add Final Touches: About 30 minutes before serving, stir in the frozen peas. This step guarantees they maintain their bright color and slight crunch. Adjust seasoning with additional salt and pepper if needed.
7. Serve: Once ready, ladle the stew into bowls. Garnish with freshly chopped parsley if desired for a pop of color and freshness.

Extra Tips:

For an even richer flavor, consider marinating the pork with the spices (cumin, smoked paprika, cinnamon, salt, and pepper) the night before cooking. This allows the meat to absorb the spices fully.

If you prefer a thicker stew, remove the lid of the slow cooker in the last hour of cooking to allow some liquid to evaporate. Additionally, this recipe can be easily doubled if you’re cooking for a larger crowd or want leftovers for the week. The stew keeps well in the refrigerator for up to 3 days and can be frozen for up to 3 months.

Seafood Cioppino

Seafood Cioppino is a delightful and hearty seafood stew that originates from the Italian-American fishermen of San Francisco. This vibrant dish is a medley of fresh seafood simmered in a rich tomato-based broth, infused with aromatic herbs and spices.

The beauty of Cioppino lies in its versatility, as it can be prepared in advance, allowing the flavors to meld together to create an even more delicious meal the next day. This makes it a perfect choice for a make-ahead dish, ideal for hosting dinner parties or simply enjoying a comforting meal with family.

The essence of Cioppino is captured by using the freshest seafood available, which typically includes a combination of fish, shellfish, and crustaceans. The stew is traditionally served with crusty bread, perfect for soaking up every last drop of the flavorful broth.

Preparing this dish in advance not only enhances its taste but also reduces your time in the kitchen on the day of serving, allowing you to enjoy the company of your guests or relax after a busy day.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1 bay leaf
• 1 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 4 cups seafood stock or fish broth
• 1 pound firm white fish fillets (such as cod or halibut), cut into chunks
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound scallops
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Crusty bread, for serving

Cooking 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, oregano, thyme, red pepper flakes, and bay leaf, cooking for an additional minute until fragrant.
2. Deglaze with Wine: Pour in the white wine and bring it to a simmer, scraping up any browned bits from the bottom of the pot. Let it cook until the wine is reduced by half, about 3-4 minutes.
3. Add Tomatoes and Stock: Stir in the crushed tomatoes, tomato paste, and seafood stock. Bring the mixture to a gentle simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
4. Add the Seafood: Gently add the fish chunks to the pot, followed by the mussels, clams, shrimp, and scallops. Cover the pot and let the seafood cook for 5-7 minutes, or until the fish is cooked through and the shellfish have opened. Discard any mussels or clams that don’t open.
5. Season and Serve: Season the Cioppino with salt and pepper to taste. Stir in the fresh parsley before serving. Serve the stew hot with crusty bread on the side for dipping.

Extra Tips:

When making Seafood Cioppino, it’s vital to use fresh seafood for the best flavor and texture. If preparing the stew in advance, complete the steps up to adding the seafood. When ready to serve, gently reheat the base and add the seafood to guarantee it remains tender.

Additionally, when cleaning mussels and clams, confirm they’re scrubbed and debearded to prevent any grit in the stew. For a slightly thicker broth, you can add a tablespoon of flour or cornstarch mixed with a bit of water to the base before adding the seafood.

Enjoy your hearty, flavorful seafood Cioppino!

Mushroom and Barley Stew

Mushroom and Barley Stew is a hearty and nutritious meal perfect for those who love rich, earthy flavors. This stew isn’t only comforting but also easy to prepare, making it an excellent choice for a make-ahead meal. The combination of mushrooms and barley creates a filling dish that’s perfect for cold weather. The mushrooms bring a deep umami flavor, while the barley adds a pleasant chewiness, making this stew a satisfying and wholesome meal.

Preparing this stew ahead of time enhances its flavors as they meld together, making it a perfect candidate for your weekly meal prep rotation. Plus, it’s a versatile dish that can easily accommodate various dietary preferences. Whether you’re vegan, vegetarian, or a meat lover, this stew is sure to be a delightful addition to your meal planning. Pair it with a side of crusty bread or a fresh salad, and you have a complete meal that can be enjoyed throughout the week.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups cremini or button mushrooms, sliced
• 1 cup pearl barley
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, approximately 5 minutes.
2. Add Mushrooms: Stir in the sliced mushrooms and cook until they’re browned and have released their moisture, about 5-7 minutes.
3. Incorporate Other Vegetables: Add the chopped carrots and celery to the pot. Continue cooking for another 5 minutes, stirring occasionally to guarantee even cooking.
4. Add Barley and Flavorings: Stir in the pearl barley, tomato paste, dried thyme, and dried rosemary, mixing well to coat the barley and vegetables with the herbs and paste.
5. Simmer the Stew: Pour in the vegetable broth, 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 the stew simmer for about 45-50 minutes, or until the barley is tender.
6. Finish and Serve: Once the barley is cooked and the stew has thickened, stir in the chopped parsley. Taste and adjust seasoning if necessary. Serve hot, garnished with additional parsley if desired.

Extra Tips:

For added depth, consider adding a splash of soy sauce or balsamic vinegar for an umami boost. If you prefer a thicker stew, you can mash some of the vegetables with a fork or use an immersion blender for a few pulses.

This stew is very forgiving and can accommodate additional vegetables such as sweet potatoes or spinach, which can be added in the last 10 minutes of cooking. When storing leftovers, note that the barley will continue to absorb liquid, so you might need to add a bit more broth or water when reheating.

Spicy Chorizo and Chickpea Stew

Spicy Chorizo and Chickpea Stew is a hearty and flavorful recipe that brings warmth and a touch of spice to your dining table. This make-ahead stew is perfect for busy weekdays or cozy weekends when you want something delicious with minimal effort. The combination of smoky chorizo, tender chickpeas, and a medley of vegetables creates a rich and satisfying meal that’s both nutritious and full of flavor.

The stew can be prepared ahead of time and enjoyed over several days, allowing the flavors to meld even more beautifully. This dish isn’t only easy to prepare but also versatile, allowing you to adjust the seasoning and spice level to suit your taste. Whether you’re serving it as a main course or as part of a larger spread, Spicy Chorizo and Chickpea Stew is sure to be a hit with family and friends.

The recipe serves 4-6 people, making it ideal for a small gathering or for leftovers that can be savored throughout the week.

Ingredients:

• 2 tablespoons olive oil
• 1 pound chorizo sausage, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken or vegetable broth
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prep the Ingredients: Begin by prepping all your ingredients. Slice the chorizo, chop the onion and bell peppers, and mince the garlic. Having everything ready will streamline the cooking process.
2. Cook the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned, about 5-7 minutes. Remove the chorizo from the pot and set aside, leaving the oil in the pot.
3. Sauté the Vegetables: In the same pot, add the chopped onion and garlic, cooking until the onion becomes translucent, about 3-4 minutes. Add the chopped red and yellow bell peppers, and continue to cook for another 5 minutes until the peppers soften.
4. Season the Mixture: Stir in the smoked paprika, ground cumin, and optional cayenne pepper, cooking for 1 minute to release the spices’ aromas.
5. Add Chickpeas and Tomatoes: Add the drained chickpeas to the pot, followed by the crushed tomatoes. Stir to combine all the ingredients thoroughly.
6. Simmer the Stew: Return the cooked chorizo to the pot, then pour in the chicken or vegetable broth. Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally.
7. Adjust Seasoning: Taste the stew and season with salt and pepper as needed. Allow it to simmer for an additional 10 minutes to let the flavors meld.
8. Serve and Garnish: Once the stew has reached your desired consistency, remove from heat. Serve hot, garnished with freshly chopped parsley.

Extra Tips: To enhance the flavor of the Spicy Chorizo and Chickpea Stew, consider making it a day in advance. The flavors deepen as they sit, making it even more delicious when reheated.

You can also customize the stew by adding other vegetables such as zucchini or carrots for extra nutrition. If you prefer a milder stew, reduce the amount of cayenne pepper or omit it altogether. For those who enjoy a touch of creaminess, swirl in a dollop of Greek yogurt or sour cream just before serving.

French Coq Au Vin

French Coq Au Vin is a classic dish that embodies the essence of French country cooking. Traditionally made with rooster, this rich and hearty stew has evolved to commonly use chicken, making it more accessible while still delivering the same depth of flavor.

The dish involves simmering chicken in red wine with mushrooms, onions, and a bouquet of herbs, resulting in tender meat and a deeply flavorful sauce. Perfect for making ahead, Coq Au Vin allows the flavors to meld beautifully overnight, making it an ideal dish for entertaining or a cozy family dinner.

This recipe for Coq Au Vin serves 4-6 people and is perfect for preparing in advance. As the chicken and wine stew together, the sauce thickens and develops complex flavors that are enhanced even further the next day. Serve it with crusty bread or buttery mashed potatoes to soak up every last bit of the delicious sauce.

Ingredients

• 1 whole chicken (about 4 pounds), cut into 8 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 ounces bacon, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups red wine (such as Burgundy or Pinot Noir)
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 pound mushrooms, quartered
• 12 pearl onions, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Cooking Instructions

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces in batches, skin side down, and brown them on all sides. Remove the chicken and set aside.
2. Cook the Bacon and Vegetables: In the same pot, add the diced bacon and cook until crispy. Remove and set aside with the chicken. Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
3. Build the Stew Base: Sprinkle the flour over the onions and garlic, stirring well to coat. Slowly add the red wine, stirring constantly to avoid lumps. Bring to a boil, scraping up any browned bits from the bottom of the pot.
4. Simmer the Chicken: Return the chicken and bacon to the pot. Add the chicken broth, tomato paste, bay leaf, and thyme. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for about 1 hour, or until the chicken is tender.
5. Prepare the Garnish: While the chicken is cooking, melt the butter in a skillet over medium heat. Add the mushrooms and pearl onions, sautéing until golden brown. Set aside.
6. Combine and Finish: Once the chicken is cooked, add the sautéed mushrooms and pearl onions to the pot. Simmer uncovered for an additional 20 minutes to thicken the sauce. Adjust seasoning with salt and pepper to taste.
7. Garnish and Serve: Stir in the chopped parsley just before serving. Serve the Coq Au Vin with your choice of accompaniment, such as mashed potatoes or crusty bread.

Extra Tips

To enhance the flavor of your Coq Au Vin, consider marinating the chicken in red wine, garlic, and herbs overnight before cooking. This not only tenderizes the meat but also infuses it with additional flavor.

When reheating the dish, do so gently over low heat to prevent the chicken from drying out. Coq Au Vin tastes even better the next day, making it a perfect make-ahead meal.

Indian Butter Chicken Stew

Indian Butter Chicken Stew is a delightful fusion of traditional Indian flavors and the comforting warmth of a classic stew. This dish combines succulent pieces of chicken with a rich, creamy tomato-based sauce, infused with aromatic spices. It’s the perfect meal to prepare in advance, allowing the flavors to meld together beautifully overnight, making it even more delicious the next day.

Whether you’re looking for a weeknight meal or a dish to impress guests, this stew is a fantastic option.

The key to a successful Indian Butter Chicken Stew lies in its balance of spices and texture. Marinating the chicken in yogurt and spices guarantees tender, flavorful bites, while the slow simmering process allows the stew to thicken into a luscious sauce. The addition of butter and cream gives it a luxurious finish, making it a truly indulgent dish.

Serve it with naan or basmati rice to soak up the delicious sauce, and you’ve got a hearty meal that will satisfy everyone at the table.

Ingredients (Serves 4-6):

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 6 tablespoons butter
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (14-ounce) can tomato puree
• 1 cup heavy cream
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, garam masala, chili powder, and salt. Add the chicken pieces and mix well to make sure they’re fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Sauté the Aromatics: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Cook the Chicken: Add the marinated chicken, including any marinade left in the bowl, to the pot. Cook the chicken, stirring often, until it’s no longer pink on the outside, about 5-7 minutes.
4. Add Tomato Puree: Pour in the tomato puree, stirring to combine with the chicken and spices. Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Incorporate Cream and Butter: Stir in the heavy cream and the remaining 2 tablespoons of butter. Continue to simmer for another 10 minutes, stirring occasionally, until the sauce is thick and creamy. Adjust seasoning with salt as needed.
6. Garnish and Serve: Once the stew has reached your desired consistency, remove it from the heat. Garnish with freshly chopped cilantro before serving. Pair with naan or basmati rice for a complete meal.

Extra Tips:

When making Indian Butter Chicken Stew, it’s important to make sure that the chicken is marinated for enough time to absorb all the wonderful spices and flavors. Overnight marination will yield the best results.

Additionally, while cooking the stew, keep the heat on a gentle simmer to prevent the cream from curdling. If you prefer a milder dish, adjust the chili powder to taste. This stew can be made ahead and stored in the refrigerator for up to 3 days, and its flavors will only improve with time.

Brazilian Feijoada

Brazilian Feijoada is a traditional Brazilian stew that’s rich, flavorful, and perfect for making ahead. This hearty dish is a staple in Brazilian cuisine and typically consists of black beans cooked with a variety of salted and smoked meats. The slow-cooked stew is infused with a blend of spices, giving it a deep, smoky flavor that’s both comforting and satisfying.

Served with rice, collard greens, and orange slices, Feijoada offers a full spectrum of flavors in every bite.

The origins of Feijoada are rooted in the country’s colonial history, where it was traditionally prepared by slaves using leftover meats from the plantation owners. Over time, it evolved into a beloved national dish that’s celebrated across Brazil, often enjoyed with friends and family during weekend gatherings.

Its robust flavors and versatility make it an ideal candidate for a make-ahead meal, as the flavors deepen and improve with time. This recipe serves 4-6 people, making it perfect for a family dinner or small gathering.

Ingredients for Brazilian Feijoada (Serves 4-6):

• 1 pound dried black beans
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 pound pork shoulder, cut into cubes
• 1/2 pound smoked sausage, sliced
• 1/2 pound chorizo sausage, sliced
• 2 smoked ham hocks
• 2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 6 cups water or beef broth
• 1 tablespoon salt (or to taste)
• 1/4 cup fresh parsley, chopped
• 1 orange, sliced for garnish
• Cooked white rice, for serving
• Sautéed collard greens, for serving

Cooking Instructions:

1. Prepare the Beans: Rinse the black beans under cold water and soak them in a large bowl of water overnight. This will help soften the beans and reduce cooking time.
2. Sauté the Aromatics: In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Brown the Meats: Add the pork shoulder cubes to the pot and brown them on all sides. Then, add the smoked sausage and chorizo slices, cooking until they release their oils and begin to brown, about 5-7 minutes.
4. Combine Ingredients: Drain the soaked beans and add them to the pot along with the smoked ham hocks, bay leaves, black pepper, and ground cumin. Pour in the water or beef broth, ensuring all ingredients are submerged.
5. 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 2 to 3 hours, or until the beans are tender and the meats are falling off the bone. Stir occasionally to prevent sticking.
6. Adjust Seasoning: Once the beans are tender, remove the ham hocks and shred any meat from the bone, returning it to the pot. Taste the stew and adjust the salt as needed.
7. Garnish and Serve: Stir in fresh parsley before serving. Serve the Feijoada hot with cooked white rice, sautéed collard greens, and garnished with orange slices for a touch of citrusy brightness.

Extra Tips:

To enhance the flavors of your Feijoada, you can prepare it a day in advance. Allowing it to cool and sit overnight in the refrigerator will let the flavors meld together beautifully.

When reheating, add a bit of water or broth if the stew is too thick. It’s also important to taste for seasoning before serving, as flavors can intensify over time.

Additionally, feel free to customize the meats used in this dish based on availability or personal preference; traditional Feijoada often includes a variety of cuts such as ribs or bacon.

Hearty Turkey and Vegetable Stew

Hearty Turkey and Vegetable Stew is a comforting and nutritious meal perfect for any day of the week. It’s a flavorful dish that combines lean turkey meat with a variety of fresh vegetables, all simmered to perfection in a savory broth.

This stew isn’t only delicious but also versatile, as it can be made ahead of time and stored for later use, making it an ideal option for busy weeknights or meal prepping.

The stew is rich in protein from the turkey and loaded with vitamins and minerals from the assorted vegetables. The slow cooking process allows the flavors to meld beautifully, creating a robust and satisfying meal.

This recipe is designed to serve 4-6 people, making it great for a family dinner or for having leftovers that can be easily reheated.

Ingredients:

• 1.5 pounds of turkey breast, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced
• 3 potatoes, diced
• 2 stalks celery, chopped
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or turkey broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all your vegetables and turkey. Chop the onion, mince the garlic, slice the carrots, dice the potatoes, chop the celery, and dice the bell pepper. Cut the turkey breast into bite-sized cubes.
2. Brown the Turkey: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the turkey cubes and cook until they’re browned on all sides. This should take about 5-7 minutes. Remove the turkey from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
4. Add Remaining Vegetables: Add the carrots, potatoes, celery, and bell pepper to the pot. Stir everything together and cook for another 5 minutes to allow the vegetables to start softening.
5. Combine Ingredients: Return the browned turkey to the pot and add the can of diced tomatoes, chicken or turkey broth, thyme, oregano, salt, and pepper. Stir well to combine all the ingredients.
6. Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 45 minutes to an hour, or until the vegetables are tender and the flavors have melded together.
7. Finish with Peas and Parsley: About 10 minutes before serving, stir in the frozen peas. Allow them to cook through. Just before serving, add the fresh parsley for a burst of flavor and color.

Extra Tips:

When making Hearty Turkey and Vegetable Stew, try to cut the vegetables into uniform sizes to guarantee even cooking.

If you prefer a thicker stew, you can mash some of the potatoes with a fork towards the end of cooking. For added flavor, consider adding a bay leaf during the simmering process, but remember to remove it before serving.

This stew can be easily customized with your favorite vegetables or herbs, making it a versatile dish that can be tailored to your taste preferences.

Finally, for best results, let the stew sit for a day in the refrigerator to allow the flavors to deepen even further before reheating and serving.

Korean Kimchi Jjigae

Korean Kimchi Jjigae is a delicious and comforting stew that showcases the robust flavors of fermented kimchi, pork, and tofu simmered together. This traditional Korean dish is perfect for those cold days when you crave something warm and satisfying. The balance of spicy, savory, and tangy flavors makes this stew a favorite among many, and the best part is that it’s even better when made ahead, allowing the flavors to deepen and meld together over time.

This make-ahead recipe is perfect for busy weeknights or for preparing a festive meal for family and friends. The beauty of Kimchi Jjigae lies in its simplicity and versatility. While the core ingredients remain constant, you can easily adjust the recipe to suit your taste or whatever you have on hand.

This stew is traditionally made with pork, but you can substitute it with tuna, beef, or even mushrooms for a vegetarian option. The key to a flavorful Kimchi Jjigae is in the quality of the kimchi; older, well-fermented kimchi works best as it provides a deeper, richer flavor profile. For a serving size of 4-6 people, this recipe is sure to satisfy and leave everyone asking for seconds.

Ingredients:

• 2 cups well-fermented kimchi, cut into bite-sized pieces
• 1 pound pork belly or pork shoulder, sliced into thin strips
• 1 block (14 oz) of firm tofu, cut into cubes
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 4 cups water or unsalted chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 3 green onions, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare Ingredients: Begin by gathering and preparing all your ingredients. Slice the pork, cube the tofu, chop the kimchi, and mince the garlic. Having everything ready will make the cooking process smoother.
2. Sauté Pork and Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the sliced pork and cook for 3-4 minutes until it starts to brown. Then add the onion and garlic, stirring frequently, and cook for an additional 2-3 minutes until the onion becomes translucent.
3. Add Kimchi: Incorporate the chopped kimchi into the pot, stirring to combine with the pork and aromatics. Cook for about 5 minutes until the kimchi softens and releases its juices, infusing the dish with its characteristic flavor.
4. Season the Stew: Stir in the gochujang and gochugaru, mixing well to guarantee the pork and kimchi are evenly coated with the spicy paste and flakes. This will create the base of your stew’s flavor.
5. Simmer: Pour in the water or chicken broth, soy sauce, and sugar. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, allowing the flavors to meld together.
6. Add Tofu: Gently add the tofu cubes to the stew, being careful not to break them apart. Simmer for an additional 10 minutes to allow the tofu to absorb the flavorful broth.
7. Finish and Serve: Taste the stew and season with salt and pepper as needed. Stir in the chopped green onions just before serving. Serve hot, ideally with a side of steamed rice.

Extra Tips:

For the best results, make the Kimchi Jjigae a day ahead and store it in the refrigerator. The flavors will continue to develop, resulting in a richer taste. If you prefer a spicier stew, adjust the amount of gochugaru and gochujang to suit your heat preference.

Additionally, ascertain the kimchi used is well-fermented, as fresh kimchi won’t impart the same depth of flavor. This dish can also be customized with additional ingredients like mushrooms or zucchini for extra texture and nutrients. Enjoy your hearty and flavorful stew!