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The best stew recipes - 180 recipes

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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
3.7/5 (149 Votes)

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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
4.2/5 (5 Votes)

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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
4.2/5 (5 Votes)

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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
3.8/5 (57 Votes)

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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
4/5 (139 Votes)

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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
4.1/5 (14 Votes)

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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
4.1/5 (11 Votes)

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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
3.6/5 (20 Votes)

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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
3.9/5 (9 Votes)

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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}
3.6/5 (22 Votes)

By

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
3.8/5 (13 Votes)

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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
4.1/5 (19 Votes)

Any burning questions? Our chefs answer!

Quick & Easy Camp Stew Pastele Stew