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Stew-pendous Stews! - 106 recipes

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Heat a 6-quart pot over medium-high heat

  • 3 to 4 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 3 to 4 cloves garlic, crushed
  • 2 to 3 teaspoons ground cumin
  • 1 to 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Herbamare or sea salt
  • 1 to 1 1/2 pounds (raw) organic chicken, cut into cubes
  • 1 red bell pepper, diced
  • 3 carrots, diced
  • 5 cups water or chicken stock
  • 6 tablespoons tomato paste
  • 2 cups cooked short grain brown rice
  • chopped fresh parsley
4.2/5 (13 Votes)

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To make a quick stew, we use quick-cooking pork tenderloin, a particularly tender cut

  • 4 4
  • Make the stew spicier by using hot smoked paprika.
  • Ingredients
  • 1 1 to 16-ounce) 1-inch 16-ounce) pork tenderloin, trimmed and cut into 1-inch pieces
  • Salt and pepper
  • 3 3 3 tablespoons vegetable oil
  • 1 1 1 onion, chopped
  • 4 4 4 garlic cloves, minced
  • 1 1 1 tablespoon smoked paprika
  • 1 1 can 1 (28-ounce) can crushed tomatoes
  • 3 3 3 cups chicken broth
  • 1 1 can 1 (15-ounce) can white beans, rinsed
  • 1/4 1/4 1/4 cup chopped fresh parsley
4.3/5 (7 Votes)

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A hearty, savory stew perfect for fall and winter evenings

  • Stew:
  • 1 TBS Butter
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can cream of chicken soup (condensed)
  • 1 can whole milk (use chicken soup can to measure)
  • 1 tsp kosher salt (or to taste)
  • 1 1/2 tsp poultry seasoning (e.g. Penzey's)
  • 4 oz mushrooms, quartered
  • 9 oz chicken breast
  • 1/3 cup frozen peas
  • 1/4 cup chopped carrots (optional)
  • Paprika
  • Dumplings:
  • 1 1/8 cups Bisquick baking mix
  • 60 ml buttermilk (~1/4 cup)
  • 60 ml milk (~1/4 cup)
4.3/5 (7 Votes)

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Warm a large skillet or braising pan over medium-high heat

  • 1 tablespoon extra virgin olive oil1 pound pork stew meat
  • 1/4 cup all purpose flour, plus 2 tablespoons (divided)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon fresh ground black pepper, divided
  • 1 cup carrots, diced into bite size pieces
  • 3 potatoes, diced into bite size pieces
  • 1 (12 ounce) bottle of beer (I used Blue Moon)
  • 2 cups water
  • 1 tablespoon low sodium chicken base
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sage
  • 2 tablespoons butter, melted
4.3/5 (7 Votes)

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Heat oil in a large pot over high heat

  • 4 tablespoons olive oil
  • 2 Spanish onions, chopped
  • 1 large jalapeño pepper, seeded if desired, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon grated fresh ginger root
  • 2 1/2 teaspoons kosher salt, more to taste
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • Pinch of cayenne
  • 2 tablespoons tomato paste
  • 1 fennel bulb, diced (save fronds for garnish)
  • 1 very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces
  • 2 carrots, peeled and diced
  • 1 large turnip, peeled and diced
  • 1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see note) or 2 cans chickpeas
  • 1/3 cup diced dried apricots
  • 1/2 breast chicken, cooked (sous vide is best) chopped
  • 2 tablespoons chopped preserved lemon, more to taste
  • 1/2 cup chopped cilantro, more for garnish
4.3/5 (3 Votes)

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This milk-based chowder combines the sweet taste of corn with fresh fish for a meal that will warm you up any time ...

  • 9 slices bacon, roughly chopped
  • 3 medium leeks, washed and sliced thin, tough outer and top dark leaves discarded
  • 4 cups low-salt chicken broth
  • 1 bay leaf
  • 3 medium Russet potatoes, peeled and cut into 1/4-inch cubes
  • 2 cups fresh or thawed frozen sweet corn, about 3 ears
  • 1 pound fresh skinless, boneless cod fillets, from the thicker part of the fish
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper or to taste
  • 3 tablespoons chopped fresh parsley
4.2/5 (9 Votes)

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Tuscan beef stew (peposo), a stew made by the tile-makers of Florence's famous Santa Maria del Fiore Cathedral Duom...

  • 4-pounds 4-pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
  • 1 1/2 teaspoons 1 1/2 teaspoons salt, plus to taste
  • 1 tablespoon 1 tablespoon vegetable oil
  • 1 (750-milliliter) bottle 1 (750-milliliter) bottle Chianti
  • 1 cup 1 cup water
  • 4 4 shallots, peeled and halved lengthwise
  • 2 2 carrots, peeled and halved lengthwise
  • 1 1 garlic head, cloves separated, unpeeled, and crushed
  • 4 sprigs 4 sprigs fresh rosemary
  • 2 2 bay leaves
  • 1 tablespoon 1 tablespoon cracked black peppercorns, plus extra for serving
  • 1 tablespoon 1 tablespoon unflavored gelatin
  • 1 tablespoon 1 tablespoon tomato paste
  • 1 teaspoon 1 teaspoon anchovy paste
  • 2 teaspoons 2 teaspoons ground black pepper
  • 2 teaspoons 2 teaspoons cornstarch
4.2/5 (11 Votes)

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This beef stew is easy to make in your slow-cooker, the rich flavors come from pre-packed spice mixes and cooking t...

  • 1 (3-pound) beef roast or chuck roast
  • 1 envelope dry Italian salad dressing mix
  • 1 envelope dry Ranch salad dressing mix
  • 1 envelope dry brown gravy mix
  • 2 cups water
  • 2 tablespoons of canola oil
4.2/5 (6 Votes)

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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)
4.2/5 (6 Votes)

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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
3.8/5 (15 Votes)

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This healthy and delicious stew serves a crowd a warm and hearty meal that is the perfect dish for chilly winter ni...

  • GARNISH:
  • 2 tablespoons olive oil, plus 1 tablespoon
  • 1 1/2 cups chopped onion
  • 1 clove garlic, minced
  • 2 cups sweet potatoes, peeled and cubed
  • 1 1/2 cups cooked small red beans
  • 3 cups vegetable stock or broth
  • 1 cup chopped red pepper
  • 1 1/2 teaspoons grated fresh ginger
  • 2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 1 green or poblano chile, roasted, peeled, seeded, and diced small
  • 1/2 habanero, seeded and chopped finely
  • 3 tablespoons creamy peanut butter
  • 1 lime, cut into wedges
  • 3 tablespoons dry roasted peanuts, chopped
4/5 (1 Votes)

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Simmer Pork Roast and Vegetable Stew nice and slow to let the classic herb flavors mix and mingle

  • 2 pounds boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 tablespoons dried chives
  • 1 teaspoon dried parsley, crushed
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon ground black pepper
  • 1 (26-ounce) jar traditional pasta sauce, or 3 1/4 cups homemade sauce
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups frozen whole kernel corn
  • 1 cup packaged peeled fresh baby carrots, halved
  • 3 medium Yukon Gold potatoes, peeled (Optional)
4/5 (1 Votes)

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Pork Roast & Vegetable Stew Spiced Chicken and Rice Stew