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The best stew recipes - 180 recipes

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Trim fat from meat; cut meat into 1-inch pieces

  • 2 1/2-3 pounds boneless pork shoulder
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon vegetable oil
  • Slow-cooker liner
  • 1 15 - 16 - ounce can navy beans, rinsed and drained
  • 1 15 - 15 1/2 - ounce can hominy, rinsed and drained
  • 1 16 - ounce jar mango lime salsa or salsa
  • 1 1/4 cups water
  • Lime wedges (optional)
4/5 (8 Votes)

By

Caribbean Pork Stew with Peppers is the perfect hand-free meal that you can make in your slow cooker

  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds boneless pork loin, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, about 1/2 cup, chopped
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 cups orange juice
  • 1 1/2 cups uncooked regular long-grain white rice
  • 3 cups water
4/5 (7 Votes)

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Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requi...

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces
  • 1 14-ounce can diced tomatoes
  • 1 Anaheim or poblano chile pepper, chopped
  • 1/4 cup packed chopped fresh cilantro
  • 2 tablespoons sliced pimento-stuffed green olives
  • 1 tablespoon capers, rinsed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 cup water, as needed
  • 1 avocado, chopped (optional)
4/5 (6 Votes)

By

Tuscan beef stew (peposo), a stew made by the tilemakers of Florence's famous Santa Maria del Fiore Cathedral Duomo...

  • 4 4pounds 2-inch boneless beef short ribs, trimmed and cut into 2-inch pieces
  • Salt
  • 1 1tablespoon 1tablespoon vegetable oil
  • 1 1(750-ml) bottle 1(750-ml) bottle Chianti
  • 1 1cup 1cup water
  • 4 4 4 shallots, peeled and halved lengthwise
  • 2 2 2 carrots, peeled and halved lengthwise
  • 1 1 1 garlic head, cloves separated, unpeeled, and crushed
  • 4 4sprigs 4sprigs fresh rosemary
  • 2 2 2 bay leaves
  • 1 1tablespoon 1tablespoon cracked black peppercorns, plus extra for serving
  • 1 1tablespoon 1tablespoon unflavored gelatin
  • 1 1tablespoon 1tablespoon tomato paste
  • 1 1teaspoon 1teaspoon anchovy paste
  • 2 2teaspoons 2teaspoons ground black pepper
  • 2 2teaspoons 2teaspoons cornstarch
3.8/5 (12 Votes)

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National Dish In Belize, the Rice Beans and Stewed Chicken are served with potato salad and called 1, 2, 3

  • Chicken:
  • 1 whole chicken - cut into serving pieces
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 2 balls recado (you can buy it here or search for red recado recipes – can substitute small amounts of cayenne and paprika)
  • 1 sliced onion
  • 3 T vegetable oil
  • 1 T white vinegar
  • 1 C water
  • 2 tsp brown sugar (use raw cane sugar)
  • 1 C water
  • 1 T Worcestershire sauce
  • Rice and Beans:
  • 1 C red kidney beans - dry
  • 1 C thick coconut cream (milk)
  • 1 onion - sliced
  • 1 clove garlic
  • 2 C white rice
  • Pepper and salt to taste
4.5/5 (4 Votes)

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In this lovely, lighter-than-most beef stew, F&W's Justin Chapple simmers chuck until it's super tender before addi...

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds beef chuck, cut into 1 1/2-inch pieces
  • Salt
  • Pepper
  • 1 quart chicken stock or low-sodium broth
  • 6 shallots, halved
  • 1/4 pound carrots, cut into 2-inch lengths
  • 1 1/2 cups frozen peas
  • 5 ounces curly spinach
  • 2 tablespoons chopped dill
  • Crusty bread, for serving
4.1/5 (11 Votes)

By

That’s right, I say Deer not Venison! I think people are uncomfortable using the word Deer when it comes to food ...

  • 1 & 1/2 Pounds Deer Meat cut into 1 inch cubes (I used back strap, but you can use roast or any cut as long as you remove all the fat and silver skin)
  • 3 Medium Skin on Potatoes, Diced
  • 1 Small Onion, diced
  • 1 Cup Diced Celery, use the leafy parts as well
  • 2 Cloves Garlic, minced
  • 1 & 1/4 Cups Carrots, rough chop
  • 1 & 1/2 Cups Wild Rice
  • 1/2 Cup Red Wine plus 2 Cups for Marinade
  • 1 & 1/2 Cups Beef Broth
  • 2 (6 oz.) Cans Tomato Paste
  • 1 (14.5 oz.) Can Diced Tomatoes
  • 2 Teaspoons Dried Basil
  • 2 Bay Leaves
  • 2 Tablespoons A-1
  • 1 Tablespoon Montreal Steak Seasoning
  • 1 Tablespoon Olive Oil
  • Freshly Ground Black Pepper
4.7/5 (9 Votes)

By

Crock Pot Curry Oxtail Stew

  • Ingredients
  • 1.5 kg oxtail
  • 30 ml curry powder
  • 4 cloves
  • 4 peppercorns
  • 1 bay leaf
  • 250-500 ml meat stock
  • 1 small onion, sliced
  • 1 carrot, chopped
  • 1 turnip, chopped
  • butter
  • 30 ml cake flour
4.5/5 (2 Votes)

By

Serve with rice and green peas This can be cooked on the stove top or in a slow cooker

  • 1 tablespoon of olive oil
  • 1 pound veal stew meat cut into 1/2 inch cubes
  • 1/2 can tomato paste (3 oz) more will make it more tomatoey
  • 6 to 8 oz of water
  • 1/4 cup Red Wine (optional)
  • 1/2 onion diced
  • Italian seasoning to taste (1 teaspoon)
  • or add the seasons one at a time to taste
  • marjoram
  • thyme
  • rosemary
  • savory
  • sage
  • oregano
  • basil
3.7/5 (3 Votes)

By

Throw it all in your crock pot, mix well, cook all day on low

  • Garlic Beef Stew
  • 1.5 – 2 lbs of grass fed stew meat
  • 1 yellow onion diced
  • 4-6 carrots diced
  • 4-6 stalks of celery diced
  • 6-12 mashed cloves of garlic (I used the jarred crushed garlic from TJ’s)
  • palm full of ground marjoram
  • sea salt and black pepper to taste
  • 1 small can tomato paste
  • splash of chicken broth
  • Savory Cauliflower Mash
  • 1 giant head of organic cauliflower steamed until soft
  • big hunk of Kerrygold Irish butter
  • palm full of turmeric powder
  • sea salt and white pepper to taste
  • Blend all ingredients in a food processor. I like to leave mine a little lumpy for texture.
4.5/5 (2 Votes)

By

For extras I added a few parsnips, a little pepper sherry and rosemary salt

  • 1-3 lb. pot roast or pork, chunked ( I used pork)
  • 1 medium onion, diced
  • 1- 15.5 oz. can diced tomatoes
  • 2-4 carrots sliced
  • 1 Tablespoon Worcestershire sauce
  • 1 small can tomato sauce
  • 1 can pineapple slices or chunks plus liquid
  • 6-8 red potatoes, diced
  • 1 tsp. minced garlic
  • 2 Tablespoons brown sugar
4.3/5 (3 Votes)

By

Penzey's Recipe

  • 3 tbsp olive oil
  • 4 carrots, peeled, ends removed and thinly sliced
  • 3 leeks, thinly sliced, both ends removed
  • 2 cloves garlic, minced (or 1/2 tsp minced garlic soaked in 2 tsp water for 5 minutes)
  • 16 oz chicken broth (2 cups water with 1 1/2 tsp chicken soup base)
  • 1-15 oz can crushed tomatoes
  • 1 small head cabbage, roughly chopped
  • 1 lb kielbasa, sliced
  • 1 tsp caraway seeds (optional)
  • 1/2 tsp marjoram (optional)
  • 1/2 -1 tsp salt
  • 1/2-1 tsp Penzey's freshly ground peppper
3.8/5 (4 Votes)

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Parkey Stew Pork Stew