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Stew-pendous Stews! - 106 recipes

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Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat

  • 4 teaspoons Olive Oil, Divided
  • ◾1 pound Boneless, Skinless Chicken Breast, Cut Into 3/4-inch Pieces
  • ◾1 teaspoon Salt, Divided
  • ◾1 teaspoon Ground Pepper, Divided
  • ◾1 Yellow Onion, Chopped
  • ◾2 Medium Carrots, Cut Into 1/2-circles
  • ◾1 stalk Celery, Cut Into 1/2-inch Dice
  • ◾3 cloves Garlic, Minced
  • ◾1 teaspoon Dried Thyme
  • ◾1 cup Pearl Barley
  • ◾4 cups Chicken Broth
  • ◾1 can (14 Oz. Size) Petite Diced Tomatoes
  • ◾1/4 cup Minced Flat-leaf Parsley
4.6/5 (8 Votes)

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In 4- to 5-quart saucepan, heat oil over medium heat

  • 2 tablespoon extra virgin olive oil
  • 1 container (20 ounces) refrigerated fresh vegetable soup starter or 2 cups finely chopped onion and 1 cup each finely diced carrots and celery
  • 1 carton (32 ounces) less-sodium chicken broth (4 cups)
  • 1 can (15 ounces) pure pumpkin
  • 1 can (15 ounces) great Northern beans or cannellini beans, rinsed and drained
  • 2 cups diced roasted turkey, smoked turkey or whole roasted chicken meat (about 12 ounces)
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon ground black pepper
4.6/5 (8 Votes)

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When the weather gets cooler, nothing better than a beef stew

  • 1 1/2 pounds boneless beef chuck pot roast
  • 2 1/2 cups peeled and seeded butternut squash cut into 1-inch pieces, about 1 pound
  • 2 small onions, cut into wedges
  • 2 cloves garlic, minced
  • 1 (14-ounce) can reduced-sodium beef broth
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 2 tablespoons cold water
  • 4 teaspoons cornstarch
  • 1 (9-ounce) package frozen Italian green beans
  • freshly ground black pepper to taste
4.6/5 (10 Votes)

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Hearty beef stew in a reduced red wine gravy is the perfect comfort food that your whole family is going to love an...

  • 2 pounds beef from the flat-iron part of the shoulder
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 cup onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon flour
  • 1 bottle of red wine
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 15 cipollini or pearl onions
  • 15 crimini mushrooms
  • 15 baby carrots
  • 1 (5-ounce) piece of pancetta
  • 1/4 cup water
  • dash of sugar
  • chopped fresh parsley to taste to garnish
4.5/5 (21 Votes)

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In a nonstick skillet, brown turkey in oil; transfer to a 3-qt

  • 1-1/2 pounds turkey tenderloins, cubed
  • 2 teaspoons canola oil
  • 1 can (15 ounces) turkey chili with beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • 1 medium green pepper, cut into 3/4-inch pieces
  • 3/4 cup chopped onion
  • 3/4 cup salsa
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro, optional
4.7/5 (3 Votes)

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Chicken, peanuts and sweet potatoes simmer together to make this spicy African soup

  • 3 tablespoons vegetable oil
  • 2 to 3 pounds chicken legs, thighs and/or wings
  • 1 large yellow or white onion, sliced
  • 3 inch piece of ginger, peeled and minced
  • 6 to 8 garlic cloves, chopped coarsely
  • 2 to 3 pounds sweet potatoes, peeled and cut into chunks
  • 1 quart chicken stock
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup peanut butter
  • 1 cup roasted peanuts
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cayenne pepper, or to taste
  • Salt and black pepper
  • 1/4 to 1/2 cup chopped cilantro
4.7/5 (3 Votes)

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Panera Bread-Style Slow-Cooker Beef Stew is the perfect copy-cat recipe to the hearty soup you love from your favor...

  • 2 pounds beef chuck, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 1/2 cups onions, chopped
  • 3/4 cup celery, chopped
  • 2 1/2 cups small baby-cut carrots
  • 1 teaspoon minced garlic
  • 3 medium boiling potatoes, peeled and chopped
  • 1 (14.5-ounce) can low-sodium diced tomatoes
  • 1 1/2 to 2 cups low-sodium beef broth and/or dry red wine
  • 1 tablespoon low-sodium Worcestershire sauce
  • 2 bay leaves
4.7/5 (3 Votes)

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The stew can be cooked well ahead (a couple of days) of the day you wish to serve it

  • 4 pounds venison, bite sized cubes
  • 4 Tablespoons flour
  • 2 teaspoons seasoned flour
  • 8 Tablespoons butter
  • 2 cups Burgundy Wine
  • 1/2 cup dry white wine
  • 2 cups beef bullion, broth
  • 6 carrots, sliced
  • 6 stalks celery with leaves, sliced
  • 2 medium onions, sliced
  • 2 cloves garlic, pressed
  • 4 bay leaves
  • 2 Tablespoons parsley, ,snipped
  • 1/4 teaspoon chives
  • 1/4 teaspoon chervil or parsley
  • 1/4 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup barley
  • 1 pound mushrooms, sliced
  • 5 medium potatoes, cubed
  • 1 cup sour cream
  • 2 teaspoons paprika
4.5/5 (13 Votes)

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Heat the oil in a heavy 5 1/2 qt

  • 2 tbsp. olive oil
  • 2 stalks celery, cut into bite-size pieces
  • 1 carrot, peeled, cut into bite-size pieces
  • 1 small onion, chopped
  • salt & freshly ground black pepper
  • a (14 1/2 oz) can chopped tomatoes
  • 1 (14 oz) can low-salt chicken broth
  • 1/2 c. fresh basil leaves, torn into pieces
  • 1 tbsp. tomato paste
  • 1 bay leaf
  • 1/2 tsp. dried thyme leaves
  • 2 chicken breast with ribs (about 1 1/2 lbs. total)
  • 1 (15 oz) can organic kidney beans, drained (rinsed if not organic)
4.6/5 (5 Votes)

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In a small saucepan over med-heat, add 1 tablespoon of olive oil and the ground walnuts

  • 2 tablespoons Extra Virgin Olive Oil, divided
  • 1 cup Walnuts, toasted and ground
  • 2 cups Water
  • 3 tablespoons Pomegranate Molasses
  • 6 BS Chicken Thighs
  • 1 Yellow Onion, diced
  • 1/2 teaspoon Turmeric
  • 1 pinch Saffron {bloomed in 2 tablespoons hot water}
  • Salt and Freshly Ground Pepper
  • 1/4 cup Mint Leaves, for garnish
  • 1/4 cup Pomegranate Seeds, to garnish
  • Greek Yogurt, to garnish
  • Cooked Brown Basmati Rice, to serve
4.6/5 (5 Votes)

By

haven't tried this yet

  • 1 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 1 14 1/2ounce can diced tomatoes, undrained
  • 1 14 ounce can beef broth
  • 1 large onion, cut into thin wedges
  • 1 cup sliced carrots (2 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 1/2 cup dry white wine
  • 1 tablespoon quick-cooking tapioca, crushed
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups hot cooked orzo pasta (rosamarina) or rice
  • Gremolata
4.6/5 (5 Votes)

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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
4.6/5 (5 Votes)

Any burning questions? Our chefs answer!

Caribbean Pork Stew with Peppers Chicken Barley Stew