The best stew recipes - 180 recipes
More Stew recipes
Pastele Stew
By carvalhohm2
Looking to kick your normal Pastele recipe up a notch? You have to try this delicious Pastele Stew with pork, zesty...
- STEW:
- 4 pounds pork butt, cut into cubes
- salt and pepper, to taste
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 onions, chopped
- 2 bell peppers, chopped
- 2 bundles cilantro, chopped
- 1 clove garlic, crushed
- 5 Hawaiian chili peppers
- 3 cups water
- 1 small can tomato paste
- 1 can pitted whole olives
- MASA:
- 8 green bananas, I used 4 and it was plenty
- ACHIOTE OIL:
- 1 cup vegetable oil
- achiote seeds
Birria De Borrego (Mexican Lamb Stew)
By shethinksshecancook
This dish is amazing served with warm tortillas for dipping, fresh lime for squeezing, and beer - for drinking!
- GARNISH:
- 1 1/3 pound Lean Lamb, cubed (600g)
- 2 1/5 pounds Lamb Shanks, cut into pieces by your butcher (1kg)
- 2 Ancho chillies
- 2 Chipotle chillies
- 3 Guajillo chillies
- 1 cup boiling water
- 10 1/2 cups lamb stock (2.5 liters)
- 1/2 brown onion, sliced into thick rings
- 6 whole cloves garlic, peeled
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 sprigs fresh marjoram
- 1 sprig fresh thyme
- Sea salt and pepper
- 1 onion, finely chopped
- 3 firm tomatoes, peeled, deseeded and finely chopped
- 1 bunch coriander, leaves picked, finely chopped
- 1 avocado, mashed
- 3 limes, massaged and halved
Iraqi Lamb and Eggplant Stew with Pitas
By ROBandSEAN
In a bowl, dissolve 2 teaspoons of salt in 1 quart of water
- Kosher salt
- 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
- 1/4 cup plus 2 1/2 tablespoons vegetable oil
- 4 lamb shanks (about 1 1/4 pounds each)
- Freshly ground pepper
- 1 large white onion, chopped
- 1/2 cup pomegranate molasses (see Note)
- 1/2 cup dried yellow split peas (3 ounces)
- 4 dried red chiles
- 2 teaspoons baharat spice blend (see Note) or garam masala
- 2 teaspoons ground coriander
- 8 small pita breads, warmed and torn into large pieces
Mama Regina's No-Peek Stew
By á-3412
Preheat oven to 250 degrees
- 1 1/2 lbs. stew meat, cut fine
- 1 onion, chopped
- 6 carrots, diced
- 2 potatoes, cubed
- 1 t. sugar
- 1 stalk celery
- 2 cups tomato juice
- 1 t. salt
- 2 1/2 t. minute tapioca
Pollo Guisado - Puerto Rican Chicken Stew
By carvalhohm2
Once you try this chicken stew it's sure to become a weekly staple on your dining room table
- 1 pound chicken wings, thighs or legs
- 1/2 teaspoon Adobo seasoning
- 1 tablespoon olive oil
- 2 tablespoons sofrito
- 1 packet Sazon seasoning with annatto
- 1 tablespoon plus 1 teaspoon powdered chicken bouillon
- 1/4 cup tomato sauce
- 1 teaspoon dried Italian seasoning
- 2 cups water
- 1 cup potatoes, chopped
- 1/2 cup carrots, sliced
- 2 bay leaves
- 11 pimento-stuffed olives
- 1/4 cup fresh cilantro, chopped
Crock Pot Creamy Chicken Stew
By Lsweetnell
Prep time: 15 mins Cook time: 6 hours Total time: 6 hours 15 mins Serves: 4 servings
- 2 large boneless chicken breasts, cut into bite sized pieces
- 2 Tablespoons butter
- 1 medium onion, diced small
- 4 small red potatoes, diced
- 1 cup baby carrots, chopped
- 3/4 cup string beans (drained if canned)(If canned add the last couple of hours, no need to cook the whole time)
- 1/2 cup celery, diced finely
- 1 (10 3/4 oz.) can cream of chicken soup
- 1/2 cup milk
- 1/2 cup half and half or cream
- 1 cup chicken stock or tbsp chicken bullion
- 1 tsp dried Thyme
- 1/2 cup sour cream
- 1 (1 oz.) packet dry ranch dressing mix
- Salt/pepper to taste
- 1 teaspoon Parsley flakes
- 1 cup frozen sweet peas (optional) (add last hour of cooking)
- Best served with Biscuits
Beef Stew (Slow Cooker)
By Claude
Cut up meat into bit size pieces and dry with a paper towel
- 1 pound beef stew meet, cut into bit size pieces.
- 1/2 cup of flour
- salt and pepper to taste
- 2 tablespoon of oil (olive coconut etc)
- 1 beef stew season mix (in envelope)
- 2 cans of tomato sauce ( 8 oz size)
- 24 oz of water
- 1 medium onion
- 2-3 garlic cloves chushed
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1 bay leaf
- 1 cup of carrots
- 1 cup of corn
- 1 cup of green beans
- Optional
- chili power to taste for spice
Bacalao Guisado (Stewed Cod Fish)
By carvalhohm
Traditional Bacalao Guisado made with fresh ingredients
- 1 medium-size (about 8-ounces) dry salted codfish
- 1 onion cut into round slices
- 1 (8-ounce) can tomato sauce
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1/4 cup salad oil
- 1 sprig Chinese parsley or cilantro
New England Seaport Fisherman's Stew
By Dr_Mom
Regular cooking directions: Preparing the beans: Rinse, drain and pick over
- New England Seaport Fisherman's Stew Mix - Frontier Soups
- 6 tablespoons butter
- 1 pound firm fleshed white fish (red snapper, halibut, swordfish, sea bass or scrod) or peeled shrimp
- 1/2 cup flour (or cornstarch for gluten-free)
- 4 cups beef broth
- 1 11.5-ounce can V-8 juice
- 1/2 cup stuffed green olives, sliced
- salt and pepper
- 3/4 cup sherry
HEARTY TUSCAN BEAN STEW
By grinder
AMERICA'S TEST KITCHEN We prefer the creamier texture of beans soaked overnight for this recipe
- Table salt
- 1 lb. dried cannellini beans, rinsed
- 1 tablespoon extra virgin olive oil+
- 6 oz. pancetta, 1/4” pieces
- 1 large onion, chopped medium
- 2 medium celery ribs, 1/2” pieces
- 2 medium carrots, peeled, 1/2” pieces
- 8 medium garlic cloves, peeled, crushed
- 4 cups low-sodium chicken broth
- 3 cups water
- 2 bay leaves
- 1 bunch kale or collard greens {1 lb} stems trimmed, 1” pieces
- 1 can diced tomatoes, drained, rinsed
- 1 sprig fresh rosemary
- Ground black pepper
- 8 slices country white bread, each 1.25” thick, broiled until golden brown on both sides and rubbed with garlic clove {opt}
Coconut-Lime Chicken Stew with Rice
By Grammie926
This stew can be stretched to last a few meals
- 1 tbsp (15 mL) vegetable oil
- 3 chicken breasts, bone-in, skinless
- 3 cups (750 mL) onions, coarsely chopped
- 11/2 cups (375 mL) red pepper, diced
- 2 tbsp (25 mL) garlic, finely chopped
- 3 tbsp (45 mL) fresh ginger, finely chopped
- 1/4 tsp (1 mL) chili flakes, or to taste
- 4 cups (1 L) sweet potato, finely diced
- 1 tsp (5 mL) salt, or to taste
- 6 cups (1.5 L) water
- 1 can (414-mL) coconut milk (light or regular)
- ⅔ cup (150 mL) jasmine or basmati rice
- 1/2 cup (125 mL) fresh cilantro, coarsely chopped
- 1 cup (250 mL) frozen peas, thawed
- Zest and juice of 2 juicy limes
Quick & Easy Camp Stew
By Orion
Barbecued pork, beef and a plethora of vegetables simmer slowly to create this Quick and Easy Camp Stew
- 1 can Castleberry's barbecue pork
- 1 can Castleberry's barbecue beef
- 1 can Swanson Chicken (add a little BBQ sauce to it)
- 2 cans tomatoes
- 1 can cream style corn
- 1 can whole kernel corn
- 1 can shoe peg corn
- 1 can lima beans (optional)
- 1 medium onion; chopped fine
- 1 squirt lemon juice
- 2 medium size potatoes; parboiled and cut into chunks (optional)
- Worcestershire sauce to taste
- Salt and pepper to taste
Any burning questions? Our chefs answer!