The best stew recipes - 180 recipes
More Stew recipes
Belgium Beef Stew
By shygirl
Winter weather is the perfect excuse to make slow-cooked, hearty meals that raise everyone’s spirits
- 1 (2-pound) chuck roast, cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter, unsalted
- 1 1/2 cup pearl onions, peeled
- 2 large carrots, peeled and cut into 1/2-inch slices
- 4 cups low-sodium beef broth, divided
- 1 tablespoon light brown sugar, packed
- 1 tablespoon tomato paste
- 1 (2.6-ounce) package beef demi glace
- 1 1/2 cup Oud Bruin-style beer, or a stout or porter-style beer
- 2 cup small red potatoes, cut in half
- 1 (8-ounce) package button mushrooms, cut in half
- 2 teaspoons fresh thyme, chopped
- 1 tablespoons flat leaf parsley, minced
- 2 teaspoons cider vinegar
Chicken and Brisket Brunswick Stew
By lovemygolden
Sauté onions and garlic in hot oil in a 7
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons jarred beef soup base
- 2 pounds skinned and boned chicken breasts
- 1 (28-oz.) can fire-roasted crushed tomatoes
- 1 (12-oz.) package frozen white shoepeg or whole kernel corn
- 1 (10-oz.) package frozen cream-style corn, thawed
- 1 (9-oz.) package frozen baby lima beans
- 1 (12-oz.) bottle chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon coarsely ground pepper
- 1 pound chopped barbecued beef brisket (without sauce)
- 1 tablespoon fresh lemon juice
- Hot sauce (optional)
Slow-Cooked Salsa Verde Pork & Pepper Stew W. W. Points Plus 15
By Bettybug
This delectable stew features cubed pork shoulder that slow cooks to tenderness with a flavorful salsa and colorful...
- 1 boneless pork shoulder (about 2 pounds), cut into 1 1/2-inch pieces
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
- 2 large red and/or green peppers, diced (about 2 cups)
- 3 large carrots, thickly sliced (about 1 1/2 cups)
- Chopped fresh cilantro leaves
- 2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)
Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives
By Dr_Mom
We love lemon, artichokes, and olives, so this dish just makes sense to us
- 1 tbl granulated garlic
- 1 tsp sea salt
- 1 tsp dried oregano
- 2 pounds bone-in, skin-on chicken thighs
- 2 tbls ghee or olive oil
- 1/2 red onion, peeled, and chopped
- 2 garlic cloves, minced
- 1/4 c. capers with brine
- 1/2 lemon, thinly sliced
- 1/4 c. white wine
- 3 c. Chicken Bone Broth (N.B. Chicken broth will do in a pinch but bone broth has a more earthy flavor)
- 2 c. canned artichoke hearts
- 1 c. Kalamata olives
- 1 1/2 tsp chopped fresh oregano
Beef Stew
By mahto
This Beef Stew recipe combines the rich flavors of strong coffee with meaty beef stew meat and spicy ground chipotl...
- 1 1/2-pounds lean beef stew meat, cubed
- 1/2 cup sliced onion
- 2 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon ground cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/2 cup strong brewed coffee
- 1/2 cup canned diced tomatoes with juice
- chopped cilantro, optional to garnish
Oxtail Stew
By á-44117
You can either do this whole recipe by crockpot or simmer and keep on low in a big pot to get all of the flavors
- 2 Packages of Oxtail Meat
- 2 Peppers
- 2 Onions
- 1 Can Canellini Beans
- 1 Can Kidney Beans
- 3 Small Cans of Tomato Sauce
- Few Bay Leaves
- Mint Sauce (optional)
- Oxtail Seasoning
- Basil
- Pepper
- Garlic
Hearty Beef Stew
By joeyanne
Preheat oven to 375 degrees
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 2 cans (14.5 ounces each) diced tomatoes with green chiles
- Coarse salt and pepper
- 3/4 pound small potatoes, halved
- 1/2 pound frozen peas and carrots, thawed
Rotel Tomatoes - Canning Stewed Tomatoes
By á-47820
This recipe seems basic. It says it can also be canned - I will be trying that very soon
- 6 C peeled and chopped tomatoes (any variety)
- 12 Anaheim or other hot variety or peppers, diced
- 1 tsp. sea salt
Newfoundland Bologna Stew
By jiwhite
Sound odd but it is sooo good if you like bologna that is
- 2 cups bologna cubed (not the sliced deli kind but the large sticks)
- 1/2 cup chopped onion
- 1 cup diced turnips or carrots or celery if desired
- 2 cups water
- 4 cups diced potatoes
Old-Fashioned Beef Stew
By carvalhohm
1 Set KitchenAid® Multi-Cooker to Soup setting
- 1 1⁄2 pounds beef top or bottom round steak, well trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 4 cups sliced mushrooms
- 2 cups (8 ounces) baby carrots
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon salt
- 3 ⁄4 teaspoon dried thyme
- 1 ⁄2 teaspoon freshly ground black pepper
- 2 bay leaves
- 2 medium onions, cut into wedges
- 2 cups cut green beans
Bamia Stew (Lamb and Okra)
By á-3801
Bamia stew with lamb or beef cubes and okra in a tomato sauce base
- 1 lb stew meat (Lamb or Beef)
- 1 pound frozen okra
- 16 oz canned crushed tomatoes
- 4 oz. canned tomato puree
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1/2 teaspoon cumin
- 1 teaspoon coriander
- 1/8 teaspoon allspice
- 8 cups water
- salt and pepper to taste
- 2 tablespoons olive oil
French Country Chicken Stew
By catfish
Hearty stew with wonderful roux flavor Served with fresh hearty bread for dipping
- 4 pounds chicken thighs skinned
- 1 tsp kosher salt
- 3 TBL flour
- 1 1/4 inch bacon piece
- 1/4 cup veg oil
- 1 med onion
- 1 tsp black pepper. (I use less Some people like white pepper)
- 1/2 tsp dried tarragon
- 1 8 oz can stewed tomatoes
- 1/2 cup white wine
- 1 1/2 cups low salt chicken broth
- 1 8 oz frozen peas +
- 3 med carrots cut into 1/2 inch rounds
- 12 tiny red potatoes scrubbed and pared with a strip around the middle
- 3 TBL chopped fresh parsley
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