The best stew recipes - 180 recipes
More Stew recipes
Irish Stew
By Traceylu-2
Would celebrating St Patrick's Day be complete without Irish Stew and Guinness Beer- I don't think so
- 1 pound stew beef, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1/4 cup flour
- 6 large garlic cloves finely chopped
- 3/4 cup red wine
- 3/4 cup Guinness
- 5 cups beef stock (or broth)
- 3 tablespoons tomato paste
- 1 1/2 tablespoons white sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 2 bay leaves
- 2 tablespoons butter
- 2 russet potatoes, cut into 1/2-inch pieces (peeled or unpeeled)
- 3 red potatoes, cut into 1/2-inch pieces (peeled or unpeeled)
- 3 stalks celery, chopped
- 2 cups carrots cut into 1/2-inch pieces
- 1 large onion chopped
- 1 tablespoon cornstarch + 1 tablespoon water
- salt and pepper, to taste
Fireside Beef Stew with Squash
By á-174535
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
Slow Cooker Hunter's Stew
By Renna
Also good over rice or noodles
- 2 pounds smoked Polish sausage, diagonally sliced into 1" slices
- 1 large cooking apple, peeled, cored, and sliced
- 1 (30-ounce) package fresh sauerkraut, 2 tablespoons juice reserved
- 1 medium onion, chopped
- 1 (14-1/2-ounce) can diced tomatoes, undrained
- 3 slices bacon, cooked and crumbled
Pinto Beans and Ground Beef Stew
By Thom7747
This delightful stew with pinto beans, ground beef, and cilantro is something you're whole family is going to love
- 1 cup dried pinto beans, un-soaked or 2 (16-ounce) cans pinto beans, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 pound low-fat ground beef
- 1 teaspoon Spike seasoning
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 teaspoon dried Mexican oregano
- 1 tablespoon ground cumin
- 1 tablespoon dried cilantro, optional
- 3 cups homemade chicken stock, or 2 (14.5-ounce) cans chicken broth and reduce slightly to 3 cups
- 1 cup liquid from pressure cooking beans or 1 cup water
- 2 tablespoon tomato paste
- 1 (14.5 ounce) can petite diced tomatoes
- 1/2 cup sliced green onions
- 1/2 cup chopped fresh cilantro, plus more to taste
- 2 tablespoons fresh squeezed lime juice
Crock Pot Chicken Stew
By Daventry
Combine all ingredients in crock pot and cook on low/medium for three hours
- 2 Chicken Breasts, cut into small cubes
- 1/4 Cup Butter
- 6 Tbsp Flour
- 1 Cup Milk
- 1 Cup Chicken Stock
- 1/4 tsp Rosemary
- 1/4 tsp Savory
- 1 Tbsp Parsley
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Marjoram
- 1 Cup Carrots
- 1 Cup Peas
- 1 Cup Corn Niblets
- 1 Cup Potatoes, cubed and partially cooked
Irish Stew
By á-174535
Tender, fall apart, flavorful, melt in your mouth deliciousness! I can't wait to try the leftovers tomorrow, next d...
- STOCK:
- 2 medium-sized onions, chopped
- Oil, for frying
- 1-ounce butter
- 1 sprig dried thyme
- 2 1/2 pounds best end of lamb neck, cut into large pieces
- 7 carrots, chopped lengthways into 2-inch pieces
- 2 tablespoons pearl barley
- 5 cups chicken stock, recipe follows
- Salt (recommended: Fleur du Sel)
- Freshly ground black pepper
- 1 bouquet garni (parsley, thyme, and bay leaf)
- 12 medium potatoes
- 1 bunch parsley, leaves finely chopped
- 1 bunch chives
- Serving suggestion: herb butter, recipe follows
- chicken carcass
- 1 onion
- 4 cups water
- 3 stalks celery, roughly chopped
- Bay leaf
- Salt and freshly ground black pepper
- HERB BUTTER:
- 1 stick butter
- 1 small bunch parsley, finely chopped
- 1 small bunch chives, finely chopped
- 1 sprig thyme
Hearty Beef & Stout Stew
By KrissyW330
Adding a stout beer to the liquid in this beef stew recipe gives the stew a deeper flavor
- 12 ounces boneless beef chuck, trimmed and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 teaspoons olive oil, divided
- 2 cups finely chopped onion
- 1 1/2 cups (1/4-inch-thick) diagonally cut carrot
- 6 ounces presliced cremini mushrooms, about 2 cups
- 3 thyme sprigs
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 3/4 cup stout beer (such as Guinness)
- 1 1/2 cups unsalted beef stock (such as Swanson)
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons lower-sodium soy sauce
Mushroom and Sweet Potato Stew (Vegan)
By mjensen
Stew
- 1 large sweet yellow onion, quartered and thickly sliced
- 4 large cloves garlic, minced
- 3 medium carrots, sliced
- 12 oz. portobello mushrooms, sliced
- 1 cup dry red wine
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. sweet paprika
- 1/2 tsp. ground fennel
- fresh black pepper
- 3 cups low-sodium vegetable broth
- 1 1/2 pounds white sweet potato, cubed
- 1/2 cup water
- 1/4 cup 100% whole grain spelt flour
- 2 tbsp. low-sodium tomato paste
- fresh parsley, chopped (optional garnish)
Beef Stew with Guinness
By á-3209
Rich and flavorful beef stew is made by slow cooking the meat and vegetables in a broth with Guinness Stout
- 1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 2 onions, chopped fine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cups Guinness Draught
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon minced fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
Italian Seafood Stew
By mahto
1. In a very large, enameled cast-iron casserole or Dutch oven, heat the 1/2 cup of olive oil
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 fennel bulb, cored and finely chopped
- 2 celery ribs, finely chopped
- 1 white onion, finely chopped
- 1 tablespoon dried oregano (preferably Sicilian)
- Pinch of crushed red pepper
- 1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
- 2 cups dry white wine
- One 28-ounce can tomato puree
- 2 lemons—zest of one peeled in strips with a vegetable peeler, zest of the other finely grated
- Salt and freshly ground black pepper
- 2 cups water
- 1 cup bottled clam broth
- 12 ounces mussels, scrubbed
- 12 ounces littleneck clams, scrubbed
- 12 ounces shelled and deveined large shrimp
- 12 ounces skinless striped bass fillet, cut into 2-by-1-inch pieces
- 2 tablespoons finely chopped flat-leaf parsley
Beef Stew with Dark Brown Gravy - Slow Cooker
By Claude
Love this slow cooked Beef Stew with Dark Brown Gravy! Tastes awesome alone in a bowl or served over rice
- 1 slow cooker liner (makes clean up fast)
- 1 pound beef stew meat
- 1 1/2 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 or 2 jars of beef gravy (I use Heinz Homestyle Savory Beef)
- Salt and pepper, to taste
- 1/4 cup red wine
- 1 tablespoon Kitchen Bouquet
- 1 to 2 tablespoons balsamic glaze
- 1 1/2 teaspoon sugar
- 1/4 cup water, if needed to get more liquid
Granny’s Oyster Stew…
By Tabatha
Heat oysters in their own liquor about 5 minutes or until edges begin to curl
- 2 cups whole milk or half and half
- 1 cup oysters, liquid also
- 2 Tbsp butter
- 1/2 tsp salt
- 1/4 tsp celery salt
- Dash pepper
- Parsley for garnish, optional
- Chives for garnish, optional
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