12 Weeknight Stew Recipes Ready In Under An Hour

When weeknight dinners roll around, we all long for something quick and satisfying. Stews are a perfect choice for those busy evenings—comforting and full of flavor. Picture a hearty Classic Beef and Vegetable Stew or the vibrant notes of a Spicy Chickpea and Tomato Stew. These recipes can be ready in under an hour, making them ideal for transforming hectic nights into cozy culinary experiences. Get ready to explore a variety of delightful stew options perfect for your weeknight menu.

Classic Beef and Vegetable Stew

Classic Beef and Vegetable Stew is a comforting dish perfect for weeknight dinners, offering a hearty blend of tender beef chunks and a medley of vegetables simmered in a rich, savory broth. This recipe brings together the robust flavors of beef, potatoes, carrots, and peas, enhanced by aromatic herbs and spices for a satisfying meal that will warm you from the inside out.

With its easy preparation and wholesome ingredients, this stew is a great option for feeding a family or having leftovers for the next day. The slow cooking process allows the beef to become melt-in-your-mouth tender while the vegetables soak up all the delicious flavors of the broth. Serve this stew with crusty bread or over a bed of steamed rice to complete the meal.

Whether you’re an experienced cook or a kitchen novice, this Classic Beef and Vegetable Stew is straightforward to make and a delightful addition to any weeknight menu.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1.5-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 large carrots, sliced
• 4 medium potatoes, peeled and diced
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper, then coat them evenly with flour. This will help create a nice crust on the beef and also thicken the stew later on.
2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the flour-coated beef cubes in batches, browning them on all sides. Avoid overcrowding the pot to guarantee even browning. Once browned, remove the beef from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
4. Deglaze the Pot: Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves to the pot. Stir well, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.
5. Simmer the Stew: Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
6. Add Vegetables: After simmering, add the sliced carrots and diced potatoes to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender.
7. Finish the Stew: Stir in the frozen peas and let them heat through for about 5 minutes. Adjust the seasoning with salt and pepper to taste.
8. Serve: Remove the bay leaves and serve the stew hot, garnished with fresh parsley if desired.

Extra Tips:

For a richer flavor, you can substitute a cup of red wine for a cup of beef broth. This will add depth to the stew’s flavor. If you prefer a thicker stew, mash some of the potatoes against the side of the pot to naturally thicken the broth.

Additionally, this stew can be made a day ahead and reheated; the flavors will meld and become even more pronounced. If you have a slow cooker, you can transfer the ingredients after browning the beef and sautéing the onions and garlic, then cook on low for 6-8 hours.

Quick Chicken and White Bean Stew

Weeknight dinners can be a breeze with this Quick Chicken and White Bean Stew. This dish combines tender chicken with hearty white beans and a medley of vegetables, creating a comforting and nutritious meal that comes together in just about 30 minutes. The combination of flavors is enhanced with aromatic herbs, making it both a satisfying and quick solution for busy evenings.

The beauty of this stew lies in its simplicity and versatility. You can easily customize it by adding your favorite vegetables or swapping the beans for a different variety. It’s a perfect way to clean out your fridge while still enjoying a delicious and wholesome meal. Serve this stew with crusty bread or over rice for a complete dinner that will surely please the whole family.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups chicken broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 cups fresh spinach leaves
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Sauté the Chicken and Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside. In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Season and Simmer: Stir in the dried thyme, oregano, salt, and pepper. Return the chicken to the pot, and pour in the chicken broth, white beans, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
3. Add Spinach and Finish: Stir in the spinach leaves and cook for another 2-3 minutes, or until the spinach is wilted. Add the lemon juice for a touch of brightness. Taste and adjust the seasoning if needed.
4. Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve hot with crusty bread or over rice.

Extra Tips:

For a richer flavor, consider adding a splash of white wine when sautéing the vegetables. If you prefer a thicker stew, mash some of the beans before adding them to the pot.

This dish is also great for meal prep, as it tastes even better the next day once the flavors have had more time to develop. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Enjoy the versatility of this stew by experimenting with different herbs and vegetables based on what you have on hand.

Spicy Chickpea and Tomato Stew

Spicy Chickpea and Tomato Stew is a hearty, flavorful dish that brings warmth and richness to any weeknight dinner. This plant-based stew is perfect for those seeking a comforting meal that’s both nutritious and satisfying. The combination of chickpeas and tomatoes, infused with a blend of aromatic spices, creates a stew that’s not only delicious but also packed with protein and fiber.

Ideal for a cozy evening, this stew is best enjoyed with a side of crusty bread or over a bed of fluffy rice.

One of the highlights of this recipe is its versatility. You can adjust the level of spice according to your preference, making it as mild or as fiery as you like. Additionally, this dish is perfect for batch cooking, allowing you to enjoy leftovers throughout the week.

Whether you’re vegan, vegetarian, or just looking to incorporate more plant-based meals into your diet, Spicy Chickpea and Tomato Stew is a fantastic option that doesn’t compromise on flavor or satisfaction.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• Salt and black pepper to taste
• 1 teaspoon sugar (optional, to balance acidity)
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until the onion becomes translucent and slightly golden. Stir in the minced garlic and continue to sauté for another minute until fragrant.
2. Add the Vegetables and Spices: Add the diced red bell pepper to the pot and cook for an additional 3-4 minutes. Stir in the ground cumin, smoked paprika, and cayenne pepper, allowing the spices to coat the vegetables and release their aroma.
3. Incorporate the Chickpeas and Tomatoes: Add the drained chickpeas and crushed tomatoes to the pot, stirring well to combine with the spices and vegetables.
4. Simmer the Stew: Pour in the vegetable broth, and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
5. Season the Stew: Taste the stew and season with salt and black pepper to your liking. If desired, add a teaspoon of sugar to balance the acidity of the tomatoes. Stir in the lemon juice for a hint of brightness.
6. Serve and Garnish: Once the stew has thickened to your desired consistency, remove it from the heat. Ladle the stew into bowls, and garnish with freshly chopped cilantro. Serve hot with crusty bread or over rice.

Extra Tips:

For an even richer flavor, consider roasting the red bell pepper before dicing it and adding it to the stew. This will add a subtle sweetness and depth to the dish.

If you find the stew too thick, simply add a bit more vegetable broth until you reach your preferred consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, and the flavors will continue to develop over time, making it an excellent make-ahead meal.

Creamy Sausage and Potato Stew

Creamy Sausage and Potato Stew is a comforting, hearty dish perfect for a cozy weeknight dinner. This stew combines savory sausage with tender potatoes, all enveloped in a rich, creamy broth.

It’s a one-pot wonder that delivers big on flavor while being relatively easy to prepare, making it an ideal choice for busy evenings. The creamy texture of the stew is perfectly balanced with the slight spiciness of the sausage, creating a delightful contrast that will keep you coming back for more.

This recipe is designed to serve 4-6 people, making it suitable for a family dinner or for having leftovers to enjoy later in the week. With minimal prep and cook time, you can have a delicious and satisfying meal on the table in about an hour.

Whether you pair it with some crusty bread or a fresh salad, this Creamy Sausage and Potato Stew is sure to become a staple in your weeknight meal rotation.

Ingredients:

• 1 pound sausage (preferably Italian or smoked)
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Prepare the Sausage: Begin by slicing the sausage into bite-sized pieces. Heat the olive oil in a large pot over medium heat. Add the sausage slices and cook until they’re browned on all sides, about 5-7 minutes. Remove the sausage from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté them in the remaining sausage drippings until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the Potatoes: Stir in the diced potatoes, making sure they’re well coated with the onion and garlic mixture. Cook for another 2 minutes, allowing the potatoes to absorb some flavor.
4. Simmer the Stew: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Add the browned sausage back into the pot. Stir in the dried thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Finish with Cream: Once the potatoes are cooked through, stir in the heavy cream. Let the stew simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary.
6. Serve: Ladle the stew into bowls and garnish with chopped fresh parsley if desired. Serve hot with a side of crusty bread for dipping.

Extra Tips:

When preparing the potatoes, try to dice them into even-sized pieces to guarantee they cook uniformly. If you prefer a thicker stew, you can mash a few potato pieces against the side of the pot to naturally thicken the broth.

For a spicier kick, consider using hot sausage or adding a pinch of red pepper flakes. Finally, this stew can be made ahead and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even more delicious when reheated.

Zesty Lemon Chicken Stew

If you’re seeking a quick yet flavorful dinner option for your weeknight meals, Zesty Lemon Chicken Stew is a perfect choice. This stew combines tender chicken pieces with aromatic herbs and a splash of lemon to create a dish that’s both comforting and invigorating. The zesty lemon adds a vibrant twist, balancing the rich flavors of the chicken and vegetables, making every bite a delightful experience.

This recipe serves 4-6 people and is perfect for those who want a hearty meal without spending too much time in the kitchen. With simple ingredients that are likely already in your pantry, this stew is easy to prepare and can be made in just over an hour. It’s ideal for a family dinner or a casual gathering with friends, offering a warm and welcoming dish that everyone will love.

Ingredients:

• 2 lbs chicken thighs, bone-in and skin-on
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups chicken broth
• 1 cup water
• 2 large potatoes, peeled and cubed
• Zest and juice of 2 lemons
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Chicken: Season the chicken thighs with salt and pepper on both sides. This will enhance the flavor of the chicken as it cooks.
2. Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5-6 minutes per side. Remove the chicken from the pot and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and sauté until translucent. Stir in the garlic, carrots, and celery, and cook for an additional 5 minutes until the vegetables begin to soften.
4. Add Seasonings: Mix in the dried thyme and rosemary, allowing the herbs to release their aroma.
5. Deglaze the Pot: Pour in the chicken broth and water, scraping any browned bits from the bottom of the pot. This adds depth to the stew’s flavor.
6. Cook the Chicken: Return the chicken thighs to the pot, along with the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Add Lemon and Peas: Stir in the lemon zest, lemon juice, and frozen peas. Cook for another 5 minutes to heat the peas through.
8. Finish and Serve: Remove the stew from the heat and stir in the chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot with crusty bread or over rice.

Extra Tips:

For a richer flavor, consider using homemade chicken broth if available. Adjust the amount of lemon juice to your preference; some might prefer a more pronounced lemon flavor, while others might like it subtler.

If you have leftover vegetables, feel free to add them to the stew for extra nutrition and texture. If you prefer a thicker stew, you can mash a few of the potatoes against the side of the pot or mix a tablespoon of cornstarch with water and stir it into the stew.

Enjoy your cooking!

Easy Lentil and Spinach Stew

Looking for a comforting yet healthy meal option for your weeknights? This Easy Lentil and Spinach Stew is the perfect solution. Rich in nutrients and packed with flavors, this stew is both satisfying and simple to prepare. The earthy taste of lentils combined with the fresh, vibrant essence of spinach creates a delightful harmony that will please every palate. Additionally, it’s a great source of protein and fiber, making it a nutritious choice for your family dinner.

This stew is designed to be a quick meal that doesn’t require much prep time, making it ideal for those busy evenings. Plus, the ingredients are versatile, allowing for some customization based on what you have at hand. You can easily adjust the seasonings or add other vegetables to suit your taste. Follow this recipe to make a hearty meal for 4-6 people that everyone will love and enjoy.

Ingredients for 4-6 Servings:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups dried lentils, rinsed and drained
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach leaves
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic, diced carrots, and diced celery; cook for another 5 minutes, stirring occasionally until the vegetables soften.
2. Add the Spices: Sprinkle the cumin, ground coriander, smoked paprika, and cayenne pepper (if using) over the sautéed vegetables. Stir well to coat the vegetables with the spices, cooking for an additional 1 minute to release their aromas.
3. Cook the Lentils: Add the rinsed lentils to the pot, followed by the vegetable broth and canned diced tomatoes. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender.
4. Add Spinach and Season: Once the lentils are cooked through, stir in the fresh spinach leaves. Allow them to wilt in the hot stew for about 2-3 minutes. Season the stew with salt, pepper, and lemon juice, adjusting to taste.
5. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or on its own.

Extra Tips:

For a thicker stew, you can mash some of the lentils against the side of the pot with the back of your spoon. If you prefer a more broth-like consistency, add additional vegetable broth or water as needed.

Feel free to substitute or add more vegetables such as bell peppers or potatoes for added texture and flavor. If you have leftovers, this stew stores well in the refrigerator for up to 3 days and can be easily reheated on the stovetop.

Thai Coconut Curry Shrimp Stew

If you’re looking for a flavorful and comforting dish to add to your weeknight dinner rotation, Thai Coconut Curry Shrimp Stew could be the perfect choice. This dish combines the richness of coconut milk with the aromatic spices of Thai curry, creating a vibrant and satisfying meal that’s both warming and invigorating.

The combination of succulent shrimp, fresh vegetables, and fragrant curry paste makes for a stew that’s not only delicious but also quick and easy to prepare, making it ideal for busy evenings.

Thai Coconut Curry Shrimp Stew is a versatile dish that can be adapted to suit your taste preferences. You can adjust the level of spice by varying the amount of curry paste or add different vegetables based on what you have on hand.

The use of lime juice and fresh herbs adds a burst of freshness, balancing the creamy coconut milk and providing a delightful contrast to the rich flavors. This recipe yields enough stew to serve 4-6 people, making it perfect for a family meal or for entertaining guests.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 1 cup baby spinach
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Set aside.

2. Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Then, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3. Cook the Curry Paste: Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to meld together.

4. Create the Broth: Pour in the coconut milk and chicken or vegetable broth. Stir in the fish sauce and brown sugar, ensuring everything is well combined.

Bring the mixture to a gentle simmer.

5. Add Vegetables: Add the sliced red bell pepper and sugar snap peas to the pot. Cook for about 5 minutes until the vegetables start to soften.

6. Cook the Shrimp: Add the shrimp to the pot, and cook for 3-5 minutes until they turn pink and are cooked through.

7. Add Greens and Finishing Touches: Stir in the baby spinach and lime juice. Cook for an additional 2 minutes until the spinach is wilted.

Season with salt and pepper to taste.

8. Serve: Ladle the stew into bowls and garnish with chopped cilantro. Serve with cooked jasmine rice on the side.

Extra Tips:

For an extra layer of flavor, consider toasting the curry paste in a dry pan for a couple of minutes before adding it to the stew. This will deepen the flavor and aroma of the curry.

If you prefer a spicier stew, add more curry paste or a pinch of red pepper flakes. Alternatively, for a milder version, use less curry paste and add more coconut milk.

Feel free to experiment with other vegetables like carrots or zucchini, and adjust the cooking time as needed to achieve your desired level of tenderness. Remember, the key to a great stew is tasting as you go and adjusting the seasoning to your preference.

Savory Pork and Apple Stew

Savory Pork and Apple Stew is a delightful dish that brings together the tender, juicy flavors of pork with the natural sweetness of apples, creating a harmonious and comforting meal perfect for a weeknight dinner. This stew is a great way to enjoy hearty, home-cooked goodness with minimal effort, allowing you to spend more time with your family while still serving up a delicious feast.

The combination of savory and sweet notes, enriched with aromatic herbs, makes this stew a crowd-pleaser that will have everyone coming back for seconds. This recipe is perfect for serving 4-6 people, making it suitable for family dinners or small gatherings.

With just a few ingredients and simple steps, you can transform everyday pork and apples into a flavorful stew that’s warming and satisfying. The slow simmering process allows the ingredients to meld together beautifully, resulting in tender pork and a rich, flavorful sauce that will fill your kitchen with an irresistible aroma.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 large apples, peeled, cored, and chopped
• 2 carrots, thickly sliced
• 2 stalks celery, sliced
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Ingredients: Begin by cutting the pork shoulder into 1-inch cubes, and season them with salt and pepper. Chop the onion, mince the garlic, peel, core, and chop the apples, and slice the carrots and celery.
2. Sear the Pork: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes in batches, making sure not to overcrowd the pot. Sear the pork on all sides until browned, about 5-7 minutes per batch. Remove the pork and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Build the Stew Base: Sprinkle the flour over the onions and garlic, stirring continuously for about 2 minutes to cook out the raw flour taste. Gradually pour in the chicken broth, stirring to prevent lumps from forming.
5. Combine Ingredients and Simmer: Return the seared pork to the pot, along with the chopped apples, carrots, and celery. Add the apple cider vinegar, dried thyme, and rosemary. Stir well to combine all the ingredients.
6. Cook the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally to guarantee even cooking.
7. Final Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if needed. If the stew is too thick, you can add a little more chicken broth to reach your desired consistency.
8. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or over mashed potatoes for a complete meal.

Extra Tips:

For a richer flavor, you can add a splash of white wine while sautéing the onions and garlic. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and stir it into the stew during the last 10 minutes of cooking.

Experiment with different apple varieties such as Granny Smith for a tart contrast or Honeycrisp for extra sweetness. This dish can also be prepared in a slow cooker by transferring all the ingredients after searing the pork and cooking on low for 6-8 hours.

Hearty Mushroom and Barley Stew

Hearty Mushroom and Barley Stew is the perfect dish for a cozy weeknight dinner that’s both satisfying and nutritious. This stew combines earthy mushrooms with nutty barley, creating a rich and flavorful meal that’s sure to warm you up. The combination of fresh vegetables, herbs, and spices enhances the natural flavors of the mushrooms and barley, making each spoonful delightful.

This stew isn’t only delicious but also packed with fiber and essential nutrients, making it a wholesome option for those looking to enjoy a healthy yet comforting dish. Ideal for serving 4-6 people, this stew is a great option to prepare in advance and enjoy throughout the week. The ingredients are simple and easily available, making it a convenient choice for busy weeknights.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and easy to follow. The slow simmering process allows the flavors to meld together beautifully, resulting in a dish that’s both aromatic and hearty. Let’s explore the ingredients and cooking instructions for this delightful Mushroom and Barley Stew.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 pound mushrooms, sliced
• 1 cup pearl barley
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Dice the onion, mince the garlic, and slice the carrots, celery, and mushrooms. Set these aside for easy access during cooking.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Cook the Vegetables: Add the sliced carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the Mushrooms: Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
5. Incorporate Barley and Spices: Add the pearl barley, tomato paste, dried thyme, and rosemary to the pot. Stir well to combine all the ingredients thoroughly.
6. Simmer the Stew: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the stew simmer for 45-50 minutes, or until the barley is tender and has absorbed most of the liquid.
7. Season and Serve: Taste the stew and season with salt and pepper as needed. Ladle into bowls and garnish with freshly chopped parsley before serving. Enjoy your Hearty Mushroom and Barley Stew warm.

Extra Tips:

For the best flavor, use a mix of mushroom varieties, such as cremini, shiitake, or button mushrooms. This will add depth to the stew’s flavor profile.

If you prefer a creamier texture, consider adding a splash of cream or coconut milk towards the end of cooking. The stew also freezes well, so feel free to make a larger batch and store portions in the freezer for an easy meal on busy nights.

Italian Sausage and Kale Stew

This comforting Italian Sausage and Kale Stew is a perfect weeknight meal that combines robust flavors with a healthy dose of greens. The savory Italian sausage brings a depth of flavor that pairs wonderfully with the earthy kale and the sweetness of carrots. This stew isn’t only nutritious but also simple to prepare, making it an ideal choice for a cozy family dinner or a quick meal preparation for the week ahead.

The heartiness of this stew comes from a blend of fresh vegetables and flavorful herbs, simmered to perfection. The combination of diced tomatoes and chicken broth creates a rich, tangy base, while the addition of cannellini beans adds a creamy texture that complements the other ingredients. Best of all, this stew can be prepared in just under an hour, allowing you to enjoy a delicious homemade meal without spending too much time in the kitchen.

Ingredients (serving size: 4-6 people):

• 1 lb Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 bunch kale, stems removed and leaves roughly chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Cooking Instructions:

1. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove the sausage from the pot and set it aside, leaving the rendered fat in the pot.
2. Sauté the Aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sliced carrots, cooking for another 2 minutes until the garlic is fragrant.
3. Add Tomatoes and Broth: Pour in the diced tomatoes with their juice and the chicken broth. Add the dried oregano, dried basil, and crushed red pepper flakes, if using. Bring the mixture to a simmer, stirring occasionally.
4. Cook the Vegetables: Add the chopped kale to the pot, stirring until it wilts slightly. Return the browned sausage to the pot, mixing it well with the vegetables and broth. Let the stew simmer for about 15-20 minutes, until the carrots are tender.
5. Finish the Stew: Stir in the cannellini beans and let the stew cook for an additional 5 minutes to heat the beans through. Season with salt and pepper to taste.
6. Serve: Ladle the stew into bowls, and top with grated Parmesan cheese, if desired. Serve hot with crusty bread.

Extra Tips:

For a vegetarian version of this stew, you can substitute the Italian sausage with a plant-based sausage or leave it out altogether and add more beans or tofu for protein. Be sure to adjust the seasoning and herbs to your taste, as the flavor of the sausage will no longer be present.

Additionally, you can prepare this stew in advance; it tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to three days or freeze it for up to three months. Reheat it gently on the stove or in the microwave, adding a splash of water if needed to adjust the consistency.

Sweet Potato and Black Bean Stew

Sweet Potato and Black Bean Stew is a hearty, nutritious, and comforting dish that’s perfect for a cozy weeknight meal. This vegetarian stew is packed with vibrant flavors and colors from sweet potatoes, black beans, and a blend of spices that provide warmth and depth. It’s an ideal recipe for those nights when you want something satisfying and healthful without spending hours in the kitchen. The natural sweetness of the potatoes complements the earthy black beans, creating a dish that’s both filling and flavorful.

This stew isn’t only delicious but also incredibly nourishing, providing a good source of fiber, protein, and essential vitamins. By using simple and wholesome ingredients, you can whip up this dish in under an hour. It’s a versatile recipe that can easily be adapted with whatever vegetables you have on hand, and it pairs wonderfully with a side of crusty bread or a scoop of rice.

Whether you’re a seasoned cook or a kitchen novice, this stew is straightforward and forgiving, making it a go-to option for any busy weeknight.

Ingredients (Serves 4-6):

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

Instructions:

1. Prepare the Ingredients: Start by prepping all your ingredients. Chop the onion, mince the garlic, peel and dice the sweet potatoes, and rinse and drain the black beans. This will make the cooking process smoother and quicker.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Sweet Potatoes: Add the diced sweet potatoes to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, allowing the sweet potatoes to start softening slightly.
4. Incorporate Remaining Ingredients: Stir in the black beans, diced tomatoes (with their juices), vegetable broth, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix everything together until well combined.
5. 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 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
6. Finish with Lime Juice: Once the sweet potatoes are cooked through, stir in the lime juice. Taste and adjust the seasoning with more salt or pepper if needed.
7. Serve and Garnish: Ladle the stew into bowls and garnish with fresh chopped cilantro if desired. Serve hot with crusty bread or rice on the side.

Extra Tips:

For a thicker stew, use an immersion blender to purée a portion of the stew in the pot until you reach your desired consistency. If you prefer more heat, add a pinch of cayenne pepper or an extra teaspoon of chili powder.

This stew can be made ahead of time and stored in the refrigerator for up to three days or frozen for longer storage. Leftovers taste even better as the flavors continue to develop, making it a great meal prep option.

Moroccan Lamb and Apricot Stew

Indulge in the exotic flavors of North Africa with this Moroccan Lamb and Apricot Stew. This hearty dish blends succulent pieces of lamb with the sweetness of apricots, creating a symphony of tastes that will transport your senses to the bustling markets of Marrakesh. The combination of aromatic spices like cumin, coriander, and cinnamon infuses the stew with warmth and depth, making it a perfect choice for a cozy weeknight dinner.

Served with a side of couscous or crusty bread, this stew offers a rich and satisfying meal that will please both family and friends.

The process of making Moroccan Lamb and Apricot Stew is straightforward, yet it yields complex flavors that are sure to impress. The lamb is browned to enhance its natural flavor before it’s simmered slowly with aromatic spices, apricots, and chickpeas. This slow-cooking process allows the flavors to meld beautifully, resulting in a tender and fragrant stew.

The addition of apricots provides a subtle sweetness that balances the savory notes of the lamb and spices, making each bite a delightful experience.

Ingredients (serves 4-6):

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup dried apricots, halved
• 1 (14 oz) can diced tomatoes
• 2 cups beef or chicken broth
• 1/4 cup fresh cilantro, chopped (for garnish)
• Cooked couscous or crusty bread (for serving)

Instructions:

1. Prepare the Lamb: Season the lamb cubes with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the lamb in batches, ensuring not to overcrowd the pot, and brown on all sides, approximately 5 minutes per batch. Remove the lamb and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Spices: Reduce the heat to medium and add the cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper. Stir constantly for about 1 minute to toast the spices and enhance their flavors.
4. Combine Ingredients: Return the browned lamb to the pot. Add the chickpeas, apricots, diced tomatoes, and broth. Stir to combine, making sure the lamb is fully submerged in the liquid.
5. Simmer the Stew: Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Allow the stew to cook for 1.5 to 2 hours or until the lamb is tender and the flavors have melded together.
6. Adjust Seasoning and Serve: Taste the stew and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh cilantro, alongside cooked couscous or crusty bread.

Extra Tips:

For a richer flavor, you can marinate the lamb with the spices for a few hours or overnight before cooking. If you prefer a thicker stew, remove the lid during the last 20 minutes of cooking to allow more liquid to evaporate.

Additionally, if fresh apricots are in season, they can be used instead of dried ones for a slightly different texture and taste. Remember that the stew can be made a day in advance; the flavors will develop even more after being refrigerated and reheated.