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The best stew recipes - 180 recipes

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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
4.4/5 (32 Votes)

By

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
4.3/5 (15 Votes)

By

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
4.6/5 (11 Votes)

By

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
4/5 (73 Votes)

By

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
4.3/5 (36 Votes)

By

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
4.5/5 (17 Votes)

By

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
4.5/5 (17 Votes)

By

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)
4.3/5 (32 Votes)

By

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
4.5/5 (17 Votes)

By

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
4.7/5 (6 Votes)

By

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
4.1/5 (18 Votes)

By

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
4.6/5 (8 Votes)

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Granny’s Oyster Stew… Irish Stew