12 Quick Stew Recipes Ready Before You Know It

Looking for some delicious dinner ideas that won’t take all night to prepare?

I’ve gathered 12 quick stew recipes that will make your evenings cozy and satisfying.

From hearty beef and vegetable stews to spicy chicken and chorizo delights, each recipe is bursting with flavor and ready in under an hour.

These easy-to-follow recipes are perfect whether you’re a kitchen newbie or a seasoned pro.

Which one will become your new go-to favorite?

Classic Quick Beef Stew

Classic Quick Beef Stew is a comforting and hearty dish that can be prepared in notably less time than traditional stews without sacrificing flavor. This recipe blends tender beef chunks with vegetables in a savory broth, creating a deliciously satisfying meal perfect for a family dinner.

The secret to its quick preparation lies in using tender cuts of meat and quick-cooking vegetables, allowing you to enjoy this classic dish without spending hours in the kitchen. Ideal for a serving size of 4-6 people, this stew is packed with nutrients and flavors that will warm your soul on a chilly day.

The combination of beef, carrots, potatoes, and peas, all simmered in a rich beef broth with aromatic herbs, makes it a wholesome dish you can easily whip up on a weekday evening. Get ready to impress your family or guests with this easy-to-follow recipe that promises a taste of comfort in every bite.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 4 large carrots, sliced
• 4 medium potatoes, diced
• 1 cup frozen peas
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the beef chuck into 1-inch cubes. Dice the onion and mince the garlic. Slice the carrots and dice the potatoes into bite-sized pieces. Set these aside for easy access.
2. Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, which should take about 5-7 minutes per batch. Remove the beef from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onions and minced garlic. Sauté for about 3 minutes, or until the onions become translucent and fragrant.
4. Combine and Simmer: Return the browned beef to the pot. Stir in the tomato paste, ensuring it coats the beef and onions. Pour in the beef broth and 1 cup of water, and then add the sliced carrots, diced potatoes, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
5. Cook the Stew: Once boiling, reduce the heat to low and let the stew simmer uncovered for about 20-25 minutes, or until the vegetables are tender and the beef is cooked through.
6. Thicken the Stew: In a small bowl, mix the all-purpose flour with 2 tablespoons of cold water until smooth. Gradually stir this mixture into the stew to thicken the broth. Allow it to cook for an additional 5 minutes.
7. Finish with Peas: Add the frozen peas to the pot and cook for another 5 minutes, or until the peas are heated through. Adjust the seasoning with more salt and pepper if needed.

Extra Tips:

For best results, use fresh, high-quality ingredients, especially when it comes to the beef. Beef chuck is ideal for stews as it becomes tender and flavorful during cooking.

If you’re short on time, consider using a pressure cooker to speed up the process even further. Additionally, feel free to customize the stew with your favorite vegetables or add a splash of red wine for extra depth of flavor. Enjoy your Classic Quick Beef Stew with a side of crusty bread for a complete meal.

Spicy Chicken and Chorizo Stew

Spicy Chicken and Chorizo Stew is a hearty and flavorful dish perfect for those who enjoy a bit of heat in their meals. This stew combines tender chicken pieces with spicy chorizo, creating a rich, smoky broth that’s complemented by a variety of vegetables and aromatic spices.

It’s a versatile dish that can be made in one pot, making it a convenient option for a cozy family dinner or a gathering with friends. The stew isn’t only delicious but also simple to prepare, requiring minimal prep time while offering maximum flavor.

The combination of chicken and chorizo guarantees that each bite is packed with protein, while the addition of vegetables adds a healthy touch. Whether you’re looking for a new recipe to spice up your weekly meal plan or need a warming dish for colder nights, this Spicy Chicken and Chorizo Stew will surely satisfy your cravings.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 lb (about 500g) boneless, skinless chicken thighs, cut into chunks
• 7 oz (200g) chorizo, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Cook the Chorizo: In the same pot, add the sliced chorizo. Cook for 3-4 minutes until it releases its oils and becomes slightly crispy. Remove the chorizo and set aside with the chicken.
3. Sauté Vegetables: Add the diced onion, garlic, and bell peppers to the pot. Sauté for about 5 minutes until the onions are translucent and the peppers are softened.
4. Add Spices: Stir in the smoked paprika, cayenne pepper, ground cumin, salt, and pepper. Cook for an additional 1-2 minutes until the spices are fragrant.
5. Combine Ingredients: Return the chicken and chorizo to the pot. Add the diced tomatoes and chicken broth. Stir well to combine all ingredients.
6. Simmer the Stew: 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.
7. Add the Chickpeas and Peas: Stir in the chickpeas and frozen peas. Continue to simmer for another 5-7 minutes until the peas are cooked through.
8. Finish with Parsley: Stir in the chopped parsley just before serving for a fresh touch.

Extra Tips:

To enhance the flavor of your stew, consider using smoked chorizo, which will add an extra layer of smokiness to the dish. If you prefer a milder stew, adjust the amount of cayenne pepper to suit your taste.

This dish can also be made ahead of time, as the flavors deepen when allowed to sit. Simply reheat gently on the stove before serving. Serve with crusty bread or over rice to soak up the delicious broth.

Vegetarian Lentil and Spinach Stew

Vegetarian Lentil and Spinach Stew is a hearty and satisfying dish that’s perfect for a cozy dinner. This recipe isn’t only rich in flavor but also packed with nutrients, making it a great option for a healthy meal. Lentils are a fantastic source of protein and fiber, while spinach adds a boost of vitamins and minerals. The combination of earthy lentils and vibrant spinach, simmered together with aromatic herbs and spices, creates a delightful stew that will warm you up from the inside out.

This stew is easy to prepare, making it an ideal choice for a quick weeknight dinner or a weekend meal prep. The ingredients are simple and can be easily found in most kitchens, ensuring that you can whip up this delicious dish without any fuss. Whether you’re a seasoned cook or a beginner, this recipe is approachable and adaptable, allowing you to adjust the flavors to suit your taste.

Serve it with crusty bread or over rice for a complete and satisfying meal that will please everyone at the table.

Ingredients for 4-6 servings:

• 1 cup dried lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (optional)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for another minute, being careful not to let it burn.
2. Add Vegetables: Add the diced carrots and celery to the pot, cooking for about 5 minutes until they begin to soften. Stir occasionally to prevent sticking.
3. Incorporate Spices: Sprinkle the ground cumin, smoked paprika, ground coriander, and optional red pepper flakes into the pot. Stir well to coat the vegetables with the spices, cooking for another minute until fragrant.
4. Simmer the Stew: Pour in the diced tomatoes (with their juice) and the vegetable broth. Add the rinsed lentils, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
5. Add Spinach: Stir in the chopped spinach, cooking for an additional 5 minutes until wilted. Adjust the seasoning with salt and pepper to taste.
6. Finish and Serve: Remove the pot from heat and stir in the lemon juice. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.

Extra Tips:

To enhance the flavor of the Vegetarian Lentil and Spinach Stew, consider using homemade vegetable broth if you have it available. For a thicker stew, you can mash some of the lentils against the side of the pot before adding the spinach.

If you prefer a spicier dish, increase the amount of red pepper flakes. This stew is very versatile, so feel free to add other vegetables like potatoes or bell peppers. It also stores well in the refrigerator for up to 3 days and can be frozen for future meals, making it perfect for meal prepping.

Creamy Coconut Curry Stew

Creamy Coconut Curry Stew is a delightful dish that combines the rich, aromatic flavors of coconut milk with the robust, spicy notes of curry. This stew isn’t only comforting but also incredibly versatile, making it ideal for a cozy family dinner or a special gathering.

With a balance of vegetables, protein, and the creamy texture of coconut milk, this dish provides a satisfying and nourishing meal that can be easily tailored to suit various dietary preferences.

The beauty of Creamy Coconut Curry Stew lies in its simplicity and the capacity to adapt to whatever ingredients you have on hand. Whether you prefer chicken, tofu, or a medley of vegetables, the essence of the stew remains the same: a warming bowl of goodness infused with the exotic taste of curry and the smooth richness of coconut milk.

Serve it over rice or with a side of warm naan bread for a complete meal that will leave everyone asking for seconds.

Ingredients for 4-6 People:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 2 cups vegetable or chicken broth
• 2 medium potatoes, diced
• 1 red bell pepper, chopped
• 1 cup carrots, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 pound boneless chicken thighs or firm tofu, cut into bite-sized pieces
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
2. Add Spices: Sprinkle in the curry powder, ground cumin, and ground coriander. Stir well to coat the onion mixture with the spices, allowing the flavors to meld for about 1 minute.
3. Introduce Liquids: Pour in the coconut milk and vegetable or chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Incorporate Vegetables and Protein: Add the diced potatoes, chopped red bell pepper, sliced carrots, and green beans into the pot. Stir to make sure all vegetables are submerged in the broth. If using chicken, add the pieces at this stage. Cover the pot and let the stew simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
5. Final Seasoning: Season the stew with salt, pepper, and the juice of one lime. Stir well and taste to adjust any seasonings.
6. Serve and Garnish: Once the stew is ready, serve it hot, garnished with fresh cilantro. Pair it with rice or naan for a complete meal.

Extra Tips:

When preparing Creamy Coconut Curry Stew, feel free to experiment with different vegetables or proteins based on your preferences or what you have available.

For a vegetarian version, simply omit the chicken and add more vegetables or tofu. Adjust the spice level by adding more curry powder or incorporating chili flakes for an extra kick.

Remember that the stew will thicken as it cools, so if reheating, you may need to add a splash of broth or water to maintain the desired consistency. Enjoy the process and make it your own!

Quick Seafood Stew

When you’re craving a comforting and delicious meal but are short on time, this Quick Seafood Stew is your answer. Packed with the vibrant flavors of the ocean, this dish brings together a medley of seafood in a rich and aromatic broth. Perfect for a family dinner or a gathering with friends, this stew isn’t only a delight to the palate but also a feast for the eyes.

With a combination of fresh ingredients and a few pantry staples, you can have a wholesome meal ready in under an hour.

The beauty of this Quick Seafood Stew lies in its simplicity and versatility. You can easily adjust the types of seafood used based on availability or personal preference. The key is to ascertain the seafood is fresh to enhance the overall flavor of the dish.

This recipe serves 4-6 people, making it an ideal choice for a cozy dinner party or a weeknight meal with leftovers to enjoy the next day.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 4 cups seafood or fish stock
• 1 cup dry white wine
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 pound mixed seafood (such as shrimp, mussels, and white fish)
• 1/2 pound squid rings
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until the onion becomes translucent. Stir in the minced garlic and diced red bell pepper, cooking for an additional 3 minutes until the pepper softens.
2. Build the Broth: Add the diced tomatoes, seafood stock, and white wine to the pot. Stir in the smoked paprika and red pepper flakes, then bring the mixture to a simmer. Allow it to cook for about 10 minutes, which helps the flavors meld together.
3. Cook the Seafood: Add the mixed seafood and squid rings to the pot. Reduce the heat to low and cover the pot. Let the stew simmer for about 5-7 minutes, or until the seafood is cooked through and tender. Be careful not to overcook the seafood as it can become tough.
4. Season and Serve: Taste the stew and add salt and pepper to your liking. Ladle the stew into bowls, garnish with fresh parsley, and serve with lemon wedges on the side for an extra burst of freshness.

Extra Tips:

When making Quick Seafood Stew, ascertain that the seafood is added towards the end of the cooking process to prevent it from becoming rubbery. If using frozen seafood, thaw it completely and pat it dry before adding it to the stew.

You can also customize the stew by adding vegetables like zucchini or potatoes for added texture and flavor. For a thicker stew, consider adding a tablespoon of tomato paste to the broth. Serve with crusty bread to soak up the flavorful broth and enjoy your hearty meal.

Instant Pot Pork and White Bean Stew

Instant Pot Pork and White Bean Stew is a warm and hearty dish perfect for those chilly days when you crave something comforting yet easy to prepare. This stew combines tender chunks of pork with creamy white beans, creating a satisfying meal that can be whipped up in a fraction of the time with the help of your Instant Pot. The flavors meld beautifully as the pork cooks to perfection, absorbing the savory notes of herbs and spices, all while maintaining the simplicity of a classic stew.

Ideal for serving 4-6 people, this recipe is perfect for a family dinner or a cozy gathering with friends. The Instant Pot not only speeds up the cooking process but also intensifies the flavors, making this stew a delightful and convenient option for busy weeknights. With just a few steps and readily available ingredients, you’ll have a delicious meal on your table in no time.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sear the Pork: Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the pork cubes in batches, searing them until browned on all sides. Remove the pork and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and sauté for an additional minute until fragrant.
3. Deglaze the Pot: Pour in a splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
4. Add Ingredients: Return the seared pork to the pot. Add the sliced carrots, celery, white beans, remaining chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 30 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
6. Final Touches: Open the lid, remove the bay leaf, and give the stew a good stir. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Extra Tips:

For an enhanced flavor, consider marinating the pork cubes in a mixture of olive oil, herbs, and spices a few hours before cooking. This can add an extra depth of taste to your stew.

If you prefer a thicker stew, you can mash some of the beans against the side of the pot after cooking. Additionally, this stew pairs well with a slice of crusty bread or a side of steamed rice for a complete meal.

Enjoy your comforting and flavorful Instant Pot Pork and White Bean Stew!

Hearty Mushroom and Barley Stew

Hearty Mushroom and Barley Stew is a nourishing and satisfying dish that’s perfect for cooler weather. This stew combines earthy mushrooms with chewy barley, creating a rich and robust flavor. The combination of hearty vegetables, aromatic herbs, and tender barley makes this a comforting meal that’s both filling and nutritious.

Whether you’re looking for a warming dinner or a meal to impress your guests, this mushroom and barley stew is sure to delight.

This stew isn’t only delicious but also easy to prepare. It requires minimal effort, making it ideal for busy weeknights. The ingredients are simmered together until they meld into a thick and savory broth, packed with umami flavor from the mushrooms and enhanced by the addition of fresh herbs.

Serve it with crusty bread for a complete meal that will satisfy even the most discerning palates.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 500g (about 1 lb) mixed mushrooms, sliced
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add Vegetables and Mushrooms: Add the sliced carrots and celery to the pot. Stir and cook for about 5 minutes, allowing the vegetables to soften. Add the sliced mushrooms and continue cooking until they release their moisture and begin to brown, about 7-8 minutes.
3. Incorporate Barley and Broth: Stir in the rinsed pearl barley, ensuring it’s well mixed with the vegetables. Pour in the vegetable broth, then add the dried thyme, dried rosemary, and bay leaves. Increase the heat to bring the stew to a boil.
4. Simmer the Stew: Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 45-50 minutes. Stir occasionally to prevent the barley from sticking to the bottom. The barley should become tender, and the stew should thicken as it cooks.
5. Season the Stew: After the barley is cooked, remove the bay leaves. Season the stew with salt and pepper to taste. Stir in the soy sauce and lemon juice for added depth and brightness.
6. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side for dipping.

Extra Tips:

For a more intense flavor, consider using a mix of mushroom varieties such as shiitake, cremini, and portobello. If you prefer a thicker stew, you can slightly mash some of the vegetables with a potato masher.

Adding a splash of sherry or red wine towards the end of cooking can also enhance the depth of flavor. For a gluten-free version, substitute the barley with quinoa or rice, adjusting the cooking time as necessary.

Quick Moroccan Lamb Stew

Quick Moroccan Lamb Stew is a delightful and flavorful dish that brings the rich, aromatic spices of Morocco straight to your kitchen. This hearty stew is perfect for those who are short on time but still want to enjoy a warm, comforting meal. It’s a one-pot dish that combines tender lamb pieces with a variety of vegetables and spices, making it not only delicious but also easy to prepare and clean up.

The key to this dish is the combination of spices, which includes cumin, coriander, cinnamon, and paprika, among others. These spices provide a warm and earthy flavor that perfectly complements the succulent lamb. The addition of chickpeas and apricots adds a wonderful texture and a hint of sweetness, balancing the savory elements. This Quick Moroccan Lamb Stew serves 4-6 people and is sure to be a hit at your dinner table.

Ingredients:

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups beef or chicken broth
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped for garnish
• Cooked couscous or rice for serving

Instructions:

1. Prepare the Lamb: Season the lamb cubes with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb in batches, browning the pieces on all sides. Remove the lamb and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Add the minced garlic and continue to cook for another minute until fragrant.
3. Add the Spices: Stir in the ground cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper (if using). Cook for about 1-2 minutes, allowing the spices to become fragrant.
4. Combine Ingredients: Return the browned lamb to the pot. Pour in the broth, and add the chickpeas, chopped apricots, and diced tomatoes. Stir everything together, making certain the lamb is covered with liquid.
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 45-60 minutes, or until the lamb is tender and the flavors have melded together.
6. Final Seasoning and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Garnish with fresh cilantro. Serve hot over cooked couscous or rice.

Extra Tips:

For the best flavor, consider marinating the lamb with the spices for a few hours before cooking. This allows the meat to absorb the aroma and intensifies the dish’s taste.

If you have time, letting the stew sit for a day and reheating it before serving can enhance the flavors even further. Additionally, you can substitute lamb with beef or chicken if preferred, adjusting the cooking time accordingly to make certain the meat is tender.

Easy Italian Sausage Stew

Easy Italian Sausage Stew is a hearty and flavorful dish that combines the rich and savory taste of Italian sausage with a medley of vegetables and aromatic spices. Perfect for a cozy family dinner or a quick weeknight meal, this stew is both satisfying and simple to prepare.

The combination of sausage, tomatoes, and fresh herbs makes it a comforting dish that warms you from the inside out. With just the right amount of spice and a hint of sweetness from the vegetables, this stew is sure to become a favorite in your recipe rotation.

This recipe serves 4-6 people, making it ideal for feeding a family or having leftovers for the next day. The stew comes together quickly, allowing you to enjoy a delicious homemade meal without spending hours in the kitchen. Serve it with crusty bread or over pasta for a complete and filling meal.

Whether you’re an experienced cook or just starting out, this Easy Italian Sausage Stew is a great choice for any skill level.

Ingredients:

• 1 pound Italian sausage (mild or spicy, based on preference)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 1 can (28 oz) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup fresh spinach, roughly chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Prepare the Sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon, and cook until browned and fully cooked through, about 5-7 minutes. Once cooked, remove the sausage from the pot and set it aside, leaving any drippings in the pot for added flavor.
2. Cook the Vegetables: In the same pot, add the chopped onion, minced garlic, sliced carrots, celery, and red bell pepper. Sauté for about 5 minutes or until the vegetables begin to soften and the onions turn translucent.
3. Combine Ingredients: Return the cooked sausage to the pot with the vegetables. Add the diced tomatoes, chicken broth, dried oregano, and dried basil. Stir everything together, bringing the mixture to a gentle boil.
4. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for 20-25 minutes. This allows the flavors to meld together, and the vegetables to become tender.
5. Finish the Stew: Stir in the chopped spinach and let it wilt into the stew for about 2 minutes. Season the stew with salt and pepper to taste. If desired, add more herbs for additional flavor.
6. Serve: Ladle the stew into bowls, sprinkle with grated Parmesan cheese, and serve hot. Pair with crusty bread or your choice of pasta for the perfect meal.

Extra Tips:

For a thicker stew, you can mash some of the vegetables with a potato masher before adding the spinach. If you prefer a spicier version, opt for hot Italian sausage and add a pinch of red pepper flakes with the herbs.

Feel free to customize the stew by adding other vegetables such as zucchini or mushrooms. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors will continue to develop, making it even more delicious when reheated.

Fast Black Bean and Sweet Potato Stew

In need of a comforting and nutritious meal that doesn’t take hours to prepare? Search no further than this Fast Black Bean and Sweet Potato Stew. This hearty dish is packed full of flavor and nutrients, making it perfect for a quick weeknight dinner or a satisfying lunch.

Combining the creaminess of sweet potatoes with the rich, earthy taste of black beans, this stew isn’t only delicious but also vegetarian-friendly, making it a versatile option for various dietary preferences.

This stew comes together quickly with just a few simple ingredients, yet it delivers a depth of flavor that feels like it’s been simmering all day. The vibrant colors and aromatic spices will fill your kitchen with warmth and comfort.

Whether you’re serving it to a family of four to six or saving some for leftovers, this recipe is designed to be easy and efficient without sacrificing taste.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro, chopped, for garnish (optional)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.
2. Add Sweet Potatoes: Stir in the diced sweet potatoes, allowing them to cook for another 5 minutes. Stir occasionally to prevent sticking and to guarantee even cooking.
3. Combine Beans and Tomatoes: Add the drained and rinsed black beans and the can of diced tomatoes (including the juice) to the pot. Stir to combine with the onions and sweet potatoes.
4. Season and Simmer: Pour in the vegetable broth, followed by the ground cumin, chili powder, salt, and pepper. Stir well to guarantee all ingredients are mixed. Bring the stew to a simmer, then reduce the heat to low and cover the pot. Let it cook for about 20-25 minutes, or until the sweet potatoes are tender.
5. Finish with Lime: Once the sweet potatoes are cooked through, stir in the lime juice. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped cilantro, if desired. Serve hot with your choice of bread or rice.

Extra Tips:

For the best results, guarantee that the sweet potatoes are cut into uniform pieces to ensure even cooking. If you prefer a thicker stew, you can mash some of the sweet potatoes with the back of a spoon against the pot’s side. This will release their starches and thicken the broth naturally.

If you like a bit of heat, consider adding a pinch of cayenne pepper or some diced jalapeños along with the other spices. Store any leftovers in a sealed container in the fridge for up to three days, and reheat gently on the stove or in the microwave.

Quick Thai Green Curry Stew

Indulge in the exotic and aromatic flavors of Thailand with this Quick Thai Green Curry Stew. This dish is a delightful blend of vibrant green curry paste, creamy coconut milk, and an assortment of fresh vegetables, creating a symphony of tastes that’s both comforting and invigorating.

Perfect for busy weeknights, this stew isn’t only quick to prepare but also full of rich, complex flavors that will transport your taste buds straight to the streets of Bangkok.

This recipe for Quick Thai Green Curry Stew serves 4-6 people, making it an ideal dish for a family dinner or a small gathering. The use of readily available ingredients allows for a hassle-free cooking experience, while the combination of spices and fresh produce guarantees a nutritious and delicious meal.

Whether you’re a curry aficionado or new to Thai cuisine, this recipe is a perfect introduction to the world of Thai cooking.

Ingredients (Serves 4-6):

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons Thai green curry paste
• 1 can (400ml) coconut milk
• 1 cup chicken or vegetable broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 500g (1 lb) boneless chicken breasts or tofu, cubed
• Juice of 1 lime
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Add Curry Paste: Stir in the Thai green curry paste and cook for 1-2 minutes, allowing the spices to release their aroma. Be careful not to burn the paste.
3. Mix in Liquids: Pour in the coconut milk and chicken or vegetable broth, stirring to combine with the paste. Bring the mixture to a gentle simmer.
4. Season the Stew: Add the fish sauce and brown sugar to the pot, mixing well. These ingredients will balance the flavors, giving the stew its characteristic sweet and savory profile.
5. Incorporate Vegetables and Protein: Add the red bell pepper, green beans, carrots, mushrooms, and cubed chicken or tofu. Stir to guarantee everything is submerged in the liquid. Simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Finish with Lime: Once the stew is cooked, squeeze in the juice of one lime to add a fresh, zesty note. Stir well and taste, adjusting seasoning if necessary.
7. Serve: Serve the stew hot, garnished with fresh basil leaves, alongside a bowl of cooked jasmine rice to soak up the delicious curry sauce.

Extra Tips:

• For a vegetarian version, replace the fish sauce with soy sauce or a vegetarian fish sauce alternative.
• Adjust the level of spice by adding more or less curry paste according to your preference.
• Feel free to experiment with other vegetables like zucchini, eggplant, or snap peas, based on what you have on hand.
• To enhance the flavors, allow the stew to sit for a few hours, or even overnight, in the refrigerator before reheating and serving.

Simple Turkey and Vegetable Stew

This Simple Turkey and Vegetable Stew is a hearty and nutritious meal that can be prepared quickly, making it perfect for a weeknight dinner. With tender turkey pieces and a medley of fresh vegetables simmered in a flavorful broth, this stew is both comforting and satisfying. Its vibrant colors and rich aromas will fill your kitchen, inviting everyone to the table.

Whether you’re looking for a wholesome meal to warm you up on a chilly evening or a way to use up leftover turkey, this stew is sure to please.

The beauty of this stew lies in its simplicity and versatility. You can easily adapt it to include your favorite vegetables or whatever you have on hand. The turkey provides a lean protein source, while the vegetables add a wealth of nutrients. The stew is deliciously seasoned with herbs and spices, bringing depth to every bite.

Serve it with crusty bread or over a bed of rice for a complete meal that your family will love.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 pound turkey breast, cut into bite-sized pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 potatoes, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 red bell pepper, chopped
• 4 cups chicken or turkey broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the turkey pieces and cook until browned on all sides, about 5-7 minutes. Remove the turkey and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.
3. Add Vegetables: Stir in the carrots, potatoes, green beans, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
4. Combine Ingredients: Return the turkey to the pot. Pour in the broth, and add the thyme, rosemary, salt, and pepper. Stir in the tomato paste until well combined.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the vegetables are tender.
6. Add Peas and Finish: Stir in the frozen peas and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.
7. Garnish and Serve: Remove from heat and stir in the fresh parsley. Serve the stew hot with bread or rice.

Extra Tips:

For an even richer flavor, consider adding a splash of white wine or a dash of Worcestershire sauce to the stew. If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot to release their starches.

Be sure to taste and adjust the seasoning towards the end of the cooking process to suit your preference. This stew can easily be made ahead of time and actually tastes better the next day as the flavors continue to meld together.