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Table of Contents
- 1 Classic Beef Stew Recipe
- 2 Classic Beef Stew Recipe
- 3 Slow Cooker Chicken Stew
- 4 Slow Cooker Chicken Stew
- 5 Irish Lamb Stew Recipe
- 6 Irish Lamb Stew Recipe
- 7 Vegetarian Bean Stew with Vegetables
- 8 Vegetarian Bean Stew with Vegetables
- 9 Moroccan Chickpea Stew Recipe
- 10 Moroccan Chickpea Stew Recipe
- 11 Italian Sausage and White Bean Stew
- 12 Italian Sausage and White Bean Stew
- 13 Hearty Lentil Stew with Bacon
- 14 Hearty Lentil Stew with Bacon
- 15 Guinness Beef Stew Recipe
- 16 Guinness Beef Stew Recipe
- 17 Tuscan White Bean Stew
- 18 Tuscan White Bean Stew
- 19 Brunswick Stew with Pulled Pork
- 20 Brunswick Stew with Pulled Pork
- 21 Seafood Stew with Tomatoes
- 22 Seafood Stew with Tomatoes
- 23 Hungarian Goulash Stew Recipe
- 24 Hungarian Goulash Stew Recipe
- 25 Spicy Mexican Pork Stew
- 26 Spicy Mexican Pork Stew
- 27 French Beef Bourguignon Stew
- 28 French Beef Bourguignon Stew
- 29 Coconut Curry Chicken Stew
- 30 Coconut Curry Chicken Stew
- 31 Coq au Vin Stew Recipe
- 32 Coq au Vin Stew Recipe
- 33 Venison Stew with Root Vegetables
- 34 Venison Stew with Root Vegetables
- 35 African Peanut Stew Recipe
- 36 African Peanut Stew Recipe
- 37 Portuguese Fish Stew Caldeirada
- 38 Portuguese Fish Stew Caldeirada
- 39 Mushroom Barley Stew Recipe
- 40 Mushroom Barley Stew Recipe
- 41 Cajun Andouille Sausage Stew
- 42 Cajun Andouille Sausage Stew
- 43 Korean Beef Stew Recipe
- 44 Korean Beef Stew Recipe
- 45 Mediterranean Lamb Stew with Olives
- 46 Mediterranean Lamb Stew with Olives
- 47 Chorizo and Potato Stew
- 48 Chorizo and Potato Stew
- 49 Oxtail Stew with Red Wine
- 50 Oxtail Stew with Red Wine
Classic Beef Stew Recipe
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This is the stew that will remind you of Sunday dinners at grandma’s house! Rich, tender chunks of beef swimming in a savory gravy with perfectly cooked vegetables—it’s comfort in a bowl. And here’s the best part: those flavors meld together overnight, making tomorrow’s leftovers even more incredible than today’s dinner.
Classic Beef Stew Recipe
This is the stew that will remind you of Sunday dinners at grandma's house! Rich, tender chunks of beef swimming in a savory gravy with perfectly cooked vegetables—it's comfort in a bowl. And here's the best part: those flavors meld together overnight, making tomorrow's leftovers even more incredible than today's dinner.
Ingredients
Method
- Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Toss with flour until evenly coated.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 8 minutes total). Don't overcrowd the pot! Transfer browned beef to a plate and set aside.
- Reduce heat to medium and add the onion to the pot. Cook for 5 minutes until softened, then add garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 2 minutes. Pour in the wine and scrape up all those delicious browned bits from the bottom of the pot.
- Return the beef to the pot along with beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
- Add the carrots, potatoes, and celery. Continue simmering covered for another 45-60 minutes until the beef is fork-tender and vegetables are cooked through.
- Remove bay leaves and taste for seasoning. Adjust salt and pepper as needed. Garnish with fresh parsley and serve with crusty bread. Store leftovers in the fridge for up to 4 days—trust me, you'll want those leftovers!
Classic Beef Stew
Ingredients
- ☐
2 pounds beef chuck roast, cut into 1-inch cubes - ☐
3 tablespoons all-purpose flour - ☐
2 tablespoons olive oil - ☐
1 large yellow onion, diced - ☐
4 cloves garlic, minced - ☐
4 cups beef broth - ☐
1 cup red wine (or additional beef broth) - ☐
2 tablespoons tomato paste - ☐
2 bay leaves - ☐
1 teaspoon dried thyme - ☐
4 large carrots, peeled and cut into 1-inch pieces - ☐
1 pound Yukon Gold potatoes, cut into 1-inch cubes - ☐
2 celery stalks, chopped - ☐
Salt and black pepper to taste - ☐
Fresh parsley for garnish
Instructions
- Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Toss with flour until evenly coated.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 8 minutes total). Don’t overcrowd the pot! Transfer browned beef to a plate and set aside.
- Reduce heat to medium and add the onion to the pot. Cook for 5 minutes until softened, then add garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 2 minutes. Pour in the wine and scrape up all those delicious browned bits from the bottom of the pot.
- Return the beef to the pot along with beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
- Add the carrots, potatoes, and celery. Continue simmering covered for another 45-60 minutes until the beef is fork-tender and vegetables are cooked through.
- Remove bay leaves and taste for seasoning. Adjust salt and pepper as needed. Garnish with fresh parsley and serve with crusty bread. Store leftovers in the fridge for up to 4 days—trust me, you’ll want those leftovers!
Slow Cooker Chicken Stew
Busy weeknight savior right here, mama! Just toss everything in the slow cooker in the morning, and come home to a house that smells absolutely amazing. This lighter take on traditional stew is packed with tender chicken and vibrant veggies, and yes—it gets even better after a night in the fridge when all those herbs really work their magic.
Slow Cooker Chicken Stew
Busy weeknight savior right here, mama! Just toss everything in the slow cooker in the morning, and come home to a house that smells absolutely amazing. This lighter take on traditional stew is packed with tender chicken and vibrant veggies, and yes—it gets even better after a night in the fridge when all those herbs really work their magic.
Ingredients
Method
- Layer the potatoes, carrots, celery, and onion in the bottom of your slow cooker. Add the chicken pieces on top.
- Sprinkle the garlic, rosemary, thyme, salt, and pepper over the chicken and vegetables. Tuck in the bay leaves.
- Pour the chicken broth over everything. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
- About 30 minutes before serving, stir in the frozen peas and green beans.
- In a small bowl, whisk together the flour and cold water until smooth. Slowly stir this mixture into the stew to thicken it up.
- Cover and cook on HIGH for another 20-30 minutes until the stew has thickened nicely. Remove bay leaves before serving. This stew stores beautifully in the fridge for up to 5 days!
Slow Cooker Chicken Stew
Ingredients
- ☐
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces - ☐
1 pound baby potatoes, halved - ☐
3 large carrots, peeled and sliced into ½-inch rounds - ☐
3 celery stalks, chopped - ☐
1 medium yellow onion, diced - ☐
4 cloves garlic, minced - ☐
4 cups low-sodium chicken broth - ☐
1 teaspoon dried rosemary - ☐
1 teaspoon dried thyme - ☐
2 bay leaves - ☐
1 cup frozen peas - ☐
1 cup frozen green beans - ☐
¼ cup all-purpose flour - ☐
¼ cup cold water - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper
Instructions
- Layer the potatoes, carrots, celery, and onion in the bottom of your slow cooker. Add the chicken pieces on top.
- Sprinkle the garlic, rosemary, thyme, salt, and pepper over the chicken and vegetables. Tuck in the bay leaves.
- Pour the chicken broth over everything. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
- About 30 minutes before serving, stir in the frozen peas and green beans.
- In a small bowl, whisk together the flour and cold water until smooth. Slowly stir this mixture into the stew to thicken it up.
- Cover and cook on HIGH for another 20-30 minutes until the stew has thickened nicely. Remove bay leaves before serving. This stew stores beautifully in the fridge for up to 5 days!
Irish Lamb Stew Recipe
Transport your family straight to the Irish countryside with this incredibly comforting lamb stew! The lamb becomes melt-in-your-mouth tender, and the simple combination of root vegetables creates pure magic. This is one of those recipes where patience truly pays off—especially when you reheat it the next day and discover the flavors have deepened into something truly spectacular.
Irish Lamb Stew Recipe
Transport your family straight to the Irish countryside with this incredibly comforting lamb stew! The lamb becomes melt-in-your-mouth tender, and the simple combination of root vegetables creates pure magic. This is one of those recipes where patience truly pays off—especially when you reheat it the next day and discover the flavors have deepened into something truly spectacular.
Ingredients
Method
- Pat the lamb pieces dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the lamb in batches, about 4-5 minutes per side until nicely caramelized. Don't rush this step—it builds amazing flavor! Transfer browned lamb to a plate.
- Reduce heat to medium and add the onions to the pot. Cook for 6-7 minutes until softened and starting to caramelize. Add garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes. This deepens the flavor and adds richness to your stew.
- Return the lamb to the pot along with any juices from the plate. Add the broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer for 1 hour, stirring occasionally. The lamb should be starting to get tender.
- Add the potatoes, carrots, and parsnips. Cover and continue simmering for another 1 to 1½ hours, until the lamb is fork-tender and the vegetables are cooked through.
- Remove the thyme sprigs and bay leaves. Taste and adjust seasoning if needed. Let the stew rest for 10 minutes before serving—this helps the flavors settle. Garnish with fresh parsley and serve with Irish soda bread. Refrigerate leftovers for up to 4 days, and enjoy watching this stew become even more incredible!
Irish Lamb Stew
Ingredients
- ☐
2½ pounds lamb shoulder, cut into 2-inch chunks - ☐
2 tablespoons olive oil - ☐
3 large yellow onions, thickly sliced - ☐
4 cloves garlic, minced - ☐
2 pounds russet potatoes, peeled and cut into large chunks - ☐
4 large carrots, peeled and cut into 2-inch pieces - ☐
2 parsnips, peeled and cut into 2-inch pieces - ☐
5 cups lamb or beef broth - ☐
2 tablespoons tomato paste - ☐
2 sprigs fresh thyme (or 1 teaspoon dried) - ☐
2 bay leaves - ☐
1 teaspoon Worcestershire sauce - ☐
1½ teaspoons salt - ☐
½ teaspoon black pepper - ☐
Fresh parsley, chopped for garnish
Instructions
- Pat the lamb pieces dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the lamb in batches, about 4-5 minutes per side until nicely caramelized. Don’t rush this step—it builds amazing flavor! Transfer browned lamb to a plate.
- Reduce heat to medium and add the onions to the pot. Cook for 6-7 minutes until softened and starting to caramelize. Add garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes. This deepens the flavor and adds richness to your stew.
- Return the lamb to the pot along with any juices from the plate. Add the broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer for 1 hour, stirring occasionally. The lamb should be starting to get tender.
- Add the potatoes, carrots, and parsnips. Cover and continue simmering for another 1 to 1½ hours, until the lamb is fork-tender and the vegetables are cooked through.
- Remove the thyme sprigs and bay leaves. Taste and adjust seasoning if needed. Let the stew rest for 10 minutes before serving—this helps the flavors settle. Garnish with fresh parsley and serve with Irish soda bread. Refrigerate leftovers for up to 4 days, and enjoy watching this stew become even more incredible!
Vegetarian Bean Stew with Vegetables
This hearty vegetarian stew is a total lifesaver for busy weeknights! Packed with protein-rich beans and colorful veggies, it’s the kind of meal that makes everyone at the table happy—even the picky eaters. The flavors really develop overnight, making those leftovers absolutely irresistible.
Vegetarian Bean Stew with Vegetables
This hearty vegetarian stew is a total lifesaver for busy weeknights! Packed with protein-rich beans and colorful veggies, it's the kind of meal that makes everyone at the table happy—even the picky eaters. The flavors really develop overnight, making those leftovers absolutely irresistible.
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 5 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Toss in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
- Add all the beans, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaves. Stir well to combine.
- Bring the stew to a boil, then reduce heat to low and simmer covered for 30 minutes until vegetables are tender.
- Stir in the kale or spinach and cook for another 5 minutes until wilted.
- Remove bay leaves, season with salt and pepper to taste, and serve hot. Store leftovers in the fridge for an even better meal tomorrow!
Vegetarian Bean Stew with Vegetables
Ingredients
- ☐
2 tablespoons olive oil - ☐
1 large onion, diced - ☐
3 cloves garlic, minced - ☐
3 carrots, peeled and sliced - ☐
3 celery stalks, sliced - ☐
2 cups diced potatoes - ☐
2 cans (15 oz each) cannellini beans, drained and rinsed - ☐
1 can (15 oz) kidney beans, drained and rinsed - ☐
1 can (14.5 oz) diced tomatoes - ☐
4 cups vegetable broth - ☐
2 teaspoons dried thyme - ☐
1 teaspoon dried rosemary - ☐
2 bay leaves - ☐
Salt and pepper to taste - ☐
2 cups chopped kale or spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 5 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Toss in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
- Add all the beans, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaves. Stir well to combine.
- Bring the stew to a boil, then reduce heat to low and simmer covered for 30 minutes until vegetables are tender.
- Stir in the kale or spinach and cook for another 5 minutes until wilted.
- Remove bay leaves, season with salt and pepper to taste, and serve hot. Store leftovers in the fridge for an even better meal tomorrow!
Moroccan Chickpea Stew Recipe
Transport your family to Morocco with this warmly spiced chickpea stew that’s absolutely bursting with flavor! The combination of sweet potatoes, warming spices, and tender chickpeas creates a comforting dish that somehow tastes even more incredible the next day. Trust me, you’ll want to make a double batch!
Moroccan Chickpea Stew Recipe
Transport your family to Morocco with this warmly spiced chickpea stew that's absolutely bursting with flavor! The combination of sweet potatoes, warming spices, and tender chickpeas creates a comforting dish that somehow tastes even more incredible the next day. Trust me, you'll want to make a double batch!
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes until softened and translucent.
- Stir in the garlic and ginger, cooking for about 1 minute until beautifully fragrant.
- Add all the spices (cumin, coriander, cinnamon, paprika, and cayenne if using) and stir for 30 seconds to toast them.
- Add the chickpeas, sweet potatoes, diced tomatoes, vegetable broth, and chopped apricots. Stir everything together.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until the sweet potatoes are tender.
- Season with salt and pepper to taste. If the stew is too thick, add a little more broth to reach your desired consistency.
- Serve over fluffy couscous and garnish with fresh cilantro. Let it sit overnight for even deeper, richer flavors!
Moroccan Chickpea Stew
Ingredients
- ☐
3 tablespoons olive oil - ☐
1 large onion, diced - ☐
4 cloves garlic, minced - ☐
1 tablespoon fresh ginger, grated - ☐
2 teaspoons ground cumin - ☐
2 teaspoons ground coriander - ☐
1 teaspoon ground cinnamon - ☐
1 teaspoon paprika - ☐
1/4 teaspoon cayenne pepper (optional) - ☐
2 cans (15 oz each) chickpeas, drained and rinsed - ☐
2 large sweet potatoes, peeled and cubed - ☐
1 can (14.5 oz) diced tomatoes - ☐
4 cups vegetable broth - ☐
1/2 cup dried apricots, chopped - ☐
Salt and pepper to taste - ☐
Fresh cilantro for garnish - ☐
Cooked couscous for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes until softened and translucent.
- Stir in the garlic and ginger, cooking for about 1 minute until beautifully fragrant.
- Add all the spices (cumin, coriander, cinnamon, paprika, and cayenne if using) and stir for 30 seconds to toast them.
- Add the chickpeas, sweet potatoes, diced tomatoes, vegetable broth, and chopped apricots. Stir everything together.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until the sweet potatoes are tender.
- Season with salt and pepper to taste. If the stew is too thick, add a little more broth to reach your desired consistency.
- Serve over fluffy couscous and garnish with fresh cilantro. Let it sit overnight for even deeper, richer flavors!
Italian Sausage and White Bean Stew
This rustic Italian-inspired stew is pure comfort in a bowl and a total crowd-pleaser! The savory sausage pairs perfectly with creamy white beans and a rich tomato base. Make it on Sunday and you’ll have the easiest (and most delicious) lunch ready for Monday—it really does taste better the next day!
Italian Sausage and White Bean Stew
This rustic Italian-inspired stew is pure comfort in a bowl and a total crowd-pleaser! The savory sausage pairs perfectly with creamy white beans and a rich tomato base. Make it on Sunday and you'll have the easiest (and most delicious) lunch ready for Monday—it really does taste better the next day!
Ingredients
Method
- In a large Dutch oven or heavy pot, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through (about 8 minutes). Remove and set aside.
- In the same pot, add olive oil if needed. Sauté the onion, carrots, and celery for 6-7 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Return the sausage to the pot along with the cannellini beans, crushed tomatoes, chicken broth, Italian seasoning, basil, red pepper flakes (if using), and bay leaves.
- Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the flavors meld together beautifully.
- Stir in the fresh spinach and cook for 2-3 minutes until wilted.
- Remove bay leaves and season with salt and pepper to taste. Serve in bowls topped with grated Parmesan cheese and crusty bread on the side for dipping!
Italian Sausage and White Bean Stew
Ingredients
- ☐
1.5 pounds Italian sausage (mild or spicy), casings removed - ☐
1 tablespoon olive oil - ☐
1 large onion, diced - ☐
4 cloves garlic, minced - ☐
3 carrots, peeled and diced - ☐
2 celery stalks, diced - ☐
3 cans (15 oz each) cannellini beans, drained and rinsed - ☐
1 can (28 oz) crushed tomatoes - ☐
4 cups chicken broth - ☐
2 teaspoons dried Italian seasoning - ☐
1 teaspoon dried basil - ☐
1/2 teaspoon red pepper flakes (optional) - ☐
2 bay leaves - ☐
Salt and pepper to taste - ☐
3 cups fresh baby spinach - ☐
Grated Parmesan cheese for serving - ☐
Crusty bread for serving
Instructions
- In a large Dutch oven or heavy pot, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through (about 8 minutes). Remove and set aside.
- In the same pot, add olive oil if needed. Sauté the onion, carrots, and celery for 6-7 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Return the sausage to the pot along with the cannellini beans, crushed tomatoes, chicken broth, Italian seasoning, basil, red pepper flakes (if using), and bay leaves.
- Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the flavors meld together beautifully.
- Stir in the fresh spinach and cook for 2-3 minutes until wilted.
- Remove bay leaves and season with salt and pepper to taste. Serve in bowls topped with grated Parmesan cheese and crusty bread on the side for dipping!
Hearty Lentil Stew with Bacon
This is comfort food at its finest, mama! The smoky bacon adds incredible depth to tender lentils and vegetables, creating a stick-to-your-ribs meal that’s perfect for chilly evenings. Trust me, the flavors meld together beautifully overnight, making tomorrow’s lunch even more delicious than dinner.
Hearty Lentil Stew with Bacon
This is comfort food at its finest, mama! The smoky bacon adds incredible depth to tender lentils and vegetables, creating a stick-to-your-ribs meal that's perfect for chilly evenings. Trust me, the flavors meld together beautifully overnight, making tomorrow's lunch even more delicious than dinner.
Ingredients
Method
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add the onion, carrots, and celery to the bacon fat and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the lentils, broth, diced tomatoes (with their juices), bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30-35 minutes until lentils are tender.
- Stir in the chopped kale or spinach and cook for 3-5 minutes until wilted. Remove bay leaves.
- Stir in the red wine vinegar and most of the crispy bacon (reserve some for garnish). Season generously with salt and pepper to taste.
- Let the stew rest for 5-10 minutes before serving. Top each bowl with reserved bacon pieces. Refrigerate leftovers for up to 4 days—it only gets better!
Hearty Lentil Stew with Bacon
Ingredients
- ☐
6 slices thick-cut bacon, chopped - ☐
1 large onion, diced - ☐
3 carrots, peeled and diced - ☐
3 celery stalks, diced - ☐
4 cloves garlic, minced - ☐
1½ cups dried green or brown lentils, rinsed - ☐
6 cups chicken or vegetable broth - ☐
1 can (14.5 oz) diced tomatoes - ☐
2 bay leaves - ☐
1 teaspoon dried thyme - ☐
2 cups chopped kale or spinach - ☐
Salt and black pepper to taste - ☐
2 tablespoons red wine vinegar
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add the onion, carrots, and celery to the bacon fat and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the lentils, broth, diced tomatoes (with their juices), bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30-35 minutes until lentils are tender.
- Stir in the chopped kale or spinach and cook for 3-5 minutes until wilted. Remove bay leaves.
- Stir in the red wine vinegar and most of the crispy bacon (reserve some for garnish). Season generously with salt and pepper to taste.
- Let the stew rest for 5-10 minutes before serving. Top each bowl with reserved bacon pieces. Refrigerate leftovers for up to 4 days—it only gets better!
Guinness Beef Stew Recipe
Nothing says “Irish comfort food” like a rich, velvety beef stew made with Guinness! The dark beer adds an amazing earthy flavor and helps tenderize the beef to fall-apart perfection. This is the kind of stew that makes your house smell incredible and has the whole family asking when dinner will be ready.
Guinness Beef Stew Recipe
Nothing says "Irish comfort food" like a rich, velvety beef stew made with Guinness! The dark beer adds an amazing earthy flavor and helps tenderize the beef to fall-apart perfection. This is the kind of stew that makes your house smell incredible and has the whole family asking when dinner will be ready.
Ingredients
Method
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with flour until evenly coated, shaking off any excess.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 8-10 minutes total. Don't crowd the pan! Transfer browned beef to a plate.
- Add the remaining tablespoon of oil to the pot. Add onions and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 2 minutes.
- Pour in the Guinness, scraping up all those delicious browned bits from the bottom of the pot. Let it simmer for 3-4 minutes.
- Return the beef to the pot along with any accumulated juices. Add beef broth, Worcestershire sauce, brown sugar, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ hours.
- Add the carrots and potatoes, cover, and continue simmering for another 45 minutes to 1 hour, until the beef is fork-tender and vegetables are cooked through.
- Remove bay leaves and adjust seasoning with salt and pepper. If the stew is too thin, simmer uncovered for 10-15 minutes to thicken. Garnish with fresh parsley and serve with crusty bread!
Guinness Beef Stew
Ingredients
- ☐
3 pounds beef chuck roast, cut into 1½-inch cubes - ☐
½ cup all-purpose flour - ☐
Salt and black pepper to taste - ☐
3 tablespoons olive oil, divided - ☐
2 large onions, chopped - ☐
4 cloves garlic, minced - ☐
3 tablespoons tomato paste - ☐
1 bottle (14.9 oz) Guinness stout - ☐
2 cups beef broth - ☐
2 tablespoons Worcestershire sauce - ☐
2 tablespoons brown sugar - ☐
3 bay leaves - ☐
1 tablespoon fresh thyme leaves (or 1½ teaspoons dried) - ☐
4 large carrots, peeled and cut into 1-inch pieces - ☐
1½ pounds baby potatoes, halved - ☐
Fresh parsley for garnish
Instructions
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with flour until evenly coated, shaking off any excess.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 8-10 minutes total. Don’t crowd the pan! Transfer browned beef to a plate.
- Add the remaining tablespoon of oil to the pot. Add onions and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 2 minutes.
- Pour in the Guinness, scraping up all those delicious browned bits from the bottom of the pot. Let it simmer for 3-4 minutes.
- Return the beef to the pot along with any accumulated juices. Add beef broth, Worcestershire sauce, brown sugar, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ hours.
- Add the carrots and potatoes, cover, and continue simmering for another 45 minutes to 1 hour, until the beef is fork-tender and vegetables are cooked through.
- Remove bay leaves and adjust seasoning with salt and pepper. If the stew is too thin, simmer uncovered for 10-15 minutes to thicken. Garnish with fresh parsley and serve with crusty bread!
Tuscan White Bean Stew
This rustic Italian stew is pure magic in a bowl, and it’s one of those recipes that somehow tastes even better after sitting in the fridge overnight. With creamy cannellini beans, tomatoes, and plenty of garlic and herbs, it’s hearty enough to satisfy everyone but light enough that you won’t feel weighed down. Plus, it’s budget-friendly and mostly pantry staples!
Tuscan White Bean Stew
This rustic Italian stew is pure magic in a bowl, and it's one of those recipes that somehow tastes even better after sitting in the fridge overnight. With creamy cannellini beans, tomatoes, and plenty of garlic and herbs, it's hearty enough to satisfy everyone but light enough that you won't feel weighed down. Plus, it's budget-friendly and mostly pantry staples!
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, cooking until softened, about 8-10 minutes. Season with a pinch of salt.
- Stir in the garlic, rosemary, oregano, and red pepper flakes (if using). Cook for 1-2 minutes until wonderfully fragrant.
- Add the cannellini beans, crushed tomatoes, and vegetable broth. Toss in the parmesan rind if you have one—it adds amazing depth! Bring to a boil, then reduce heat and simmer for 20 minutes.
- Using a potato masher or the back of a wooden spoon, gently mash about a third of the beans against the side of the pot. This creates a creamy, thick texture while keeping lots of whole beans.
- Stir in the chopped kale or Swiss chard and cook for 5-7 minutes until wilted and tender.
- Remove from heat and stir in the lemon juice. Remove the parmesan rind. Season with salt and pepper to taste.
- Serve in bowls topped with grated Parmesan cheese, fresh basil, and a drizzle of good olive oil. Don't forget crusty bread for dipping!
Tuscan White Bean Stew
Ingredients
- ☐
¼ cup olive oil - ☐
1 large onion, diced - ☐
3 carrots, peeled and diced - ☐
3 celery stalks, diced - ☐
6 cloves garlic, minced - ☐
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) - ☐
1 teaspoon dried oregano - ☐
½ teaspoon red pepper flakes (optional) - ☐
3 cans (15 oz each) cannellini beans, drained and rinsed - ☐
1 can (28 oz) crushed tomatoes - ☐
4 cups vegetable broth - ☐
1 parmesan rind (optional, but highly recommended!) - ☐
4 cups fresh kale or Swiss chard, chopped - ☐
2 tablespoons fresh lemon juice - ☐
Salt and black pepper to taste - ☐
Grated Parmesan cheese for serving - ☐
Fresh basil for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, cooking until softened, about 8-10 minutes. Season with a pinch of salt.
- Stir in the garlic, rosemary, oregano, and red pepper flakes (if using). Cook for 1-2 minutes until wonderfully fragrant.
- Add the cannellini beans, crushed tomatoes, and vegetable broth. Toss in the parmesan rind if you have one—it adds amazing depth! Bring to a boil, then reduce heat and simmer for 20 minutes.
- Using a potato masher or the back of a wooden spoon, gently mash about a third of the beans against the side of the pot. This creates a creamy, thick texture while keeping lots of whole beans.
- Stir in the chopped kale or Swiss chard and cook for 5-7 minutes until wilted and tender.
- Remove from heat and stir in the lemon juice. Remove the parmesan rind. Season with salt and pepper to taste.
- Serve in bowls topped with grated Parmesan cheese, fresh basil, and a drizzle of good olive oil. Don’t forget crusty bread for dipping!
Brunswick Stew with Pulled Pork
This Southern classic is the ultimate comfort food that gets even more delicious as the flavors meld overnight! The combination of smoky pulled pork, tender vegetables, and a slightly tangy tomato base makes this stew a family favorite. Trust me, you’ll want to make a double batch just so you can enjoy those amazing leftovers.
Brunswick Stew with Pulled Pork
This Southern classic is the ultimate comfort food that gets even more delicious as the flavors meld overnight! The combination of smoky pulled pork, tender vegetables, and a slightly tangy tomato base makes this stew a family favorite. Trust me, you'll want to make a double batch just so you can enjoy those amazing leftovers.
Ingredients
Method
- Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened, then add the garlic and cook for another minute until fragrant.
- Add the diced tomatoes, chicken broth, ketchup, Worcestershire sauce, brown sugar, and smoked paprika to the pot. Stir everything together and bring to a boil.
- Add the cubed potatoes and reduce heat to medium-low. Cover and simmer for 20 minutes until potatoes are starting to soften.
- Stir in the pulled pork, lima beans, and corn. Continue to simmer uncovered for 1 hour, stirring occasionally, until the stew has thickened and all vegetables are tender.
- Season with salt and black pepper to taste. Let the stew rest for 10 minutes before serving. For best results, refrigerate overnight and reheat the next day for even deeper flavor!
Brunswick Stew with Pulled Pork
Ingredients
- ☐
2 pounds pulled pork (leftover or store-bought) - ☐
1 large onion, diced - ☐
3 cloves garlic, minced - ☐
2 (14.5-ounce) cans diced tomatoes - ☐
4 cups chicken broth - ☐
2 cups frozen lima beans - ☐
2 cups frozen corn - ☐
3 medium potatoes, peeled and cubed - ☐
1/4 cup ketchup - ☐
2 tablespoons Worcestershire sauce - ☐
1 tablespoon brown sugar - ☐
1 teaspoon smoked paprika - ☐
Salt and black pepper to taste - ☐
2 tablespoons olive oil
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened, then add the garlic and cook for another minute until fragrant.
- Add the diced tomatoes, chicken broth, ketchup, Worcestershire sauce, brown sugar, and smoked paprika to the pot. Stir everything together and bring to a boil.
- Add the cubed potatoes and reduce heat to medium-low. Cover and simmer for 20 minutes until potatoes are starting to soften.
- Stir in the pulled pork, lima beans, and corn. Continue to simmer uncovered for 1 hour, stirring occasionally, until the stew has thickened and all vegetables are tender.
- Season with salt and black pepper to taste. Let the stew rest for 10 minutes before serving. For best results, refrigerate overnight and reheat the next day for even deeper flavor!
Seafood Stew with Tomatoes
This Mediterranean-inspired seafood stew is like a mini vacation in a bowl, and it’s even better when those briny, savory flavors have time to develop overnight. It’s fancy enough for guests but easy enough for a busy weeknight. Plus, the kids will love dipping crusty bread into that flavorful broth!
Seafood Stew with Tomatoes
This Mediterranean-inspired seafood stew is like a mini vacation in a bowl, and it's even better when those briny, savory flavors have time to develop overnight. It's fancy enough for guests but easy enough for a busy weeknight. Plus, the kids will love dipping crusty bread into that flavorful broth!
Ingredients
Method
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the fennel and onion, cooking for 8-10 minutes until softened and starting to caramelize. Add garlic and cook for 1 more minute.
- Pour in the white wine and let it simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pot.
- Add the crushed tomatoes, seafood stock, red pepper flakes, bay leaf, and oregano. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld together.
- Season the broth with salt and pepper to taste. Add the fish pieces first and cook for 3 minutes, then add the shrimp and cook for another 2 minutes.
- Add the mussels, cover the pot, and cook for 4-5 minutes until the mussels have opened. Discard any mussels that don't open.
- Remove the bay leaf and stir in fresh parsley. Serve immediately with crusty bread, or refrigerate and gently reheat the next day for even richer flavor. When reheating, be careful not to overcook the seafood—just warm it through gently!
Seafood Stew with Tomatoes
Ingredients
- ☐
3 tablespoons olive oil - ☐
1 large fennel bulb, thinly sliced - ☐
1 large onion, chopped - ☐
4 cloves garlic, minced - ☐
1 (28-ounce) can crushed tomatoes - ☐
1 cup dry white wine - ☐
3 cups seafood stock or fish broth - ☐
1 pound firm white fish (halibut or cod), cut into 2-inch pieces - ☐
1 pound large shrimp, peeled and deveined - ☐
1 pound mussels, scrubbed and debearded - ☐
1/2 teaspoon red pepper flakes - ☐
1 bay leaf - ☐
1 teaspoon dried oregano - ☐
1/4 cup fresh parsley, chopped - ☐
Salt and black pepper to taste - ☐
Crusty bread for serving
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the fennel and onion, cooking for 8-10 minutes until softened and starting to caramelize. Add garlic and cook for 1 more minute.
- Pour in the white wine and let it simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pot.
- Add the crushed tomatoes, seafood stock, red pepper flakes, bay leaf, and oregano. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld together.
- Season the broth with salt and pepper to taste. Add the fish pieces first and cook for 3 minutes, then add the shrimp and cook for another 2 minutes.
- Add the mussels, cover the pot, and cook for 4-5 minutes until the mussels have opened. Discard any mussels that don’t open.
- Remove the bay leaf and stir in fresh parsley. Serve immediately with crusty bread, or refrigerate and gently reheat the next day for even richer flavor. When reheating, be careful not to overcook the seafood—just warm it through gently!
Hungarian Goulash Stew Recipe
This authentic Hungarian goulash is pure comfort in a bowl, with tender beef and a rich, paprika-infused sauce that’ll warm you from the inside out. The secret is the generous amount of sweet Hungarian paprika, and trust me when I say this stew is absolutely magical after sitting overnight. It’s one of those dishes where you’ll find yourself sneaking spoonfuls straight from the fridge!
Hungarian Goulash Stew Recipe
This authentic Hungarian goulash is pure comfort in a bowl, with tender beef and a rich, paprika-infused sauce that'll warm you from the inside out. The secret is the generous amount of sweet Hungarian paprika, and trust me when I say this stew is absolutely magical after sitting overnight. It's one of those dishes where you'll find yourself sneaking spoonfuls straight from the fridge!
Ingredients
Method
- Pat the beef cubes dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat and brown the beef in batches (don't crowd the pan!), about 3-4 minutes per side. Remove and set aside.
- Add the remaining tablespoon of oil to the pot and reduce heat to medium. Add the diced onions and cook for 8-10 minutes, stirring occasionally, until they're soft and golden. Add the garlic and cook for another minute.
- Remove the pot from heat (this prevents the paprika from burning) and stir in the paprika, caraway seeds, and tomato paste. Mix well to coat the onions.
- Return the pot to the heat and add the beef back in along with any accumulated juices. Pour in the beef broth, add the bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for 1½ hours, stirring occasionally.
- Add the bell peppers and potatoes to the pot. Continue to simmer covered for another 45 minutes to 1 hour, until the beef is fork-tender and the potatoes are cooked through.
- Remove the bay leaves and taste for seasoning, adjusting salt and pepper as needed. Serve hot with a generous dollop of sour cream and a sprinkle of fresh parsley. Store leftovers in the fridge and reheat gently—the flavors will be even more amazing the next day!
Hungarian Goulash Stew Recipe
Ingredients
- ☐
3 pounds beef chuck roast, cut into 1½-inch cubes - ☐
3 tablespoons vegetable oil - ☐
3 large onions, diced - ☐
4 cloves garlic, minced - ☐
1/4 cup sweet Hungarian paprika - ☐
1 tablespoon caraway seeds - ☐
2 tablespoons tomato paste - ☐
4 cups beef broth - ☐
2 red bell peppers, seeded and diced - ☐
3 medium Yukon gold potatoes, peeled and cubed - ☐
2 bay leaves - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
Sour cream for serving - ☐
Fresh parsley for garnish
Instructions
- Pat the beef cubes dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat and brown the beef in batches (don’t crowd the pan!), about 3-4 minutes per side. Remove and set aside.
- Add the remaining tablespoon of oil to the pot and reduce heat to medium. Add the diced onions and cook for 8-10 minutes, stirring occasionally, until they’re soft and golden. Add the garlic and cook for another minute.
- Remove the pot from heat (this prevents the paprika from burning) and stir in the paprika, caraway seeds, and tomato paste. Mix well to coat the onions.
- Return the pot to the heat and add the beef back in along with any accumulated juices. Pour in the beef broth, add the bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for 1½ hours, stirring occasionally.
- Add the bell peppers and potatoes to the pot. Continue to simmer covered for another 45 minutes to 1 hour, until the beef is fork-tender and the potatoes are cooked through.
- Remove the bay leaves and taste for seasoning, adjusting salt and pepper as needed. Serve hot with a generous dollop of sour cream and a sprinkle of fresh parsley. Store leftovers in the fridge and reheat gently—the flavors will be even more amazing the next day!
Spicy Mexican Pork Stew
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This zesty pork stew is a family favorite that gets even better as the flavors meld together overnight. The tender chunks of pork swimming in that spicy, smoky broth will have everyone coming back for seconds—and trust me, you’ll be happy you made extra! It’s the perfect cozy dinner for those busy weeknights when you need something hearty and satisfying.
Spicy Mexican Pork Stew
This zesty pork stew is a family favorite that gets even better as the flavors meld together overnight. The tender chunks of pork swimming in that spicy, smoky broth will have everyone coming back for seconds—and trust me, you'll be happy you made extra! It's the perfect cozy dinner for those busy weeknights when you need something hearty and satisfying.
Ingredients
Method
- Season the pork cubes generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the pork on all sides, about 8 minutes total. Remove and set aside.
- In the same pot, sauté the onion until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in the chipotle peppers, adobo sauce, cumin, chili powder, and oregano. Cook for 1 minute to toast the spices.
- Return the pork to the pot and add the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5 hours, stirring occasionally, until the pork is tender.
- Add the potatoes and carrots, then continue cooking uncovered for 45 minutes until vegetables are tender.
- Taste and adjust seasoning. Serve hot, garnished with fresh cilantro and lime wedges. Even better reheated the next day!
Spicy Mexican Pork Stew
Ingredients
- ☐
3 lbs pork shoulder, cut into 2-inch cubes - ☐
2 tablespoons vegetable oil - ☐
1 large onion, diced - ☐
4 cloves garlic, minced - ☐
2 chipotle peppers in adobo sauce, chopped - ☐
2 tablespoons adobo sauce - ☐
2 teaspoons ground cumin - ☐
1 tablespoon chili powder - ☐
1 teaspoon dried oregano - ☐
4 cups chicken broth - ☐
1 (14.5 oz) can diced tomatoes - ☐
3 medium potatoes, peeled and cubed - ☐
2 large carrots, sliced - ☐
Salt and pepper to taste - ☐
Fresh cilantro and lime wedges for serving
Instructions
- Season the pork cubes generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the pork on all sides, about 8 minutes total. Remove and set aside.
- In the same pot, sauté the onion until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in the chipotle peppers, adobo sauce, cumin, chili powder, and oregano. Cook for 1 minute to toast the spices.
- Return the pork to the pot and add the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5 hours, stirring occasionally, until the pork is tender.
- Add the potatoes and carrots, then continue cooking uncovered for 45 minutes until vegetables are tender.
- Taste and adjust seasoning. Serve hot, garnished with fresh cilantro and lime wedges. Even better reheated the next day!
French Beef Bourguignon Stew
Okay, I know this sounds fancy, but stick with me—this classic French stew is actually totally doable for a weeknight! The red wine and bacon give it such a rich, deep flavor that honestly just gets more amazing after a night in the fridge. Your family will think you’ve been cooking all day, and we’ll just keep it our little secret that it practically makes itself.
French Beef Bourguignon Stew
Okay, I know this sounds fancy, but stick with me—this classic French stew is actually totally doable for a weeknight! The red wine and bacon give it such a rich, deep flavor that honestly just gets more amazing after a night in the fridge. Your family will think you've been cooking all day, and we'll just keep it our little secret that it practically makes itself.
Ingredients
Method
- Preheat oven to 325°F. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- Pat beef dry and season generously with salt and pepper. Working in batches, brown the beef in the bacon fat over medium-high heat, about 4 minutes per side. Remove and set aside.
- Sprinkle flour over the beef and toss to coat. Pour in the wine and beef broth, scraping up any browned bits from the bottom of the pot.
- Stir in the tomato paste, garlic, bay leaves, and thyme. Return the beef and bacon to the pot and bring to a simmer.
- Cover and transfer to the oven. Cook for 2 hours, stirring halfway through.
- Meanwhile, melt butter in a skillet and sauté the mushrooms until golden, about 6 minutes. Set aside.
- After 2 hours, add the carrots and pearl onions to the stew. Return to oven uncovered for 45 minutes until beef and vegetables are tender.
- Stir in the sautéed mushrooms, remove bay leaves, and garnish with fresh parsley. Serve over mashed potatoes or egg noodles. The flavors deepen beautifully when refrigerated overnight!
French Beef Bourguignon Stew
Ingredients
- ☐
6 slices thick-cut bacon, chopped - ☐
3 lbs beef chuck roast, cut into 2-inch cubes - ☐
Salt and pepper to taste - ☐
3 tablespoons all-purpose flour - ☐
2 cups dry red wine (like Burgundy or Pinot Noir) - ☐
2 cups beef broth - ☐
2 tablespoons tomato paste - ☐
3 cloves garlic, minced - ☐
2 bay leaves - ☐
1 teaspoon fresh thyme leaves - ☐
4 large carrots, cut into 2-inch pieces - ☐
1 lb pearl onions, peeled (or frozen) - ☐
8 oz mushrooms, halved - ☐
2 tablespoons butter - ☐
Fresh parsley for garnish
Instructions
- Preheat oven to 325°F. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- Pat beef dry and season generously with salt and pepper. Working in batches, brown the beef in the bacon fat over medium-high heat, about 4 minutes per side. Remove and set aside.
- Sprinkle flour over the beef and toss to coat. Pour in the wine and beef broth, scraping up any browned bits from the bottom of the pot.
- Stir in the tomato paste, garlic, bay leaves, and thyme. Return the beef and bacon to the pot and bring to a simmer.
- Cover and transfer to the oven. Cook for 2 hours, stirring halfway through.
- Meanwhile, melt butter in a skillet and sauté the mushrooms until golden, about 6 minutes. Set aside.
- After 2 hours, add the carrots and pearl onions to the stew. Return to oven uncovered for 45 minutes until beef and vegetables are tender.
- Stir in the sautéed mushrooms, remove bay leaves, and garnish with fresh parsley. Serve over mashed potatoes or egg noodles. The flavors deepen beautifully when refrigerated overnight!
Coconut Curry Chicken Stew
This creamy, dreamy curry stew is like a warm hug in a bowl! The coconut milk makes it so silky and rich, while the curry spices add just the right amount of warmth without being too spicy for the kiddos. I love making this on Sunday because it seriously tastes twice as good on Monday when all those gorgeous flavors have had time to get cozy together.
Coconut Curry Chicken Stew
This creamy, dreamy curry stew is like a warm hug in a bowl! The coconut milk makes it so silky and rich, while the curry spices add just the right amount of warmth without being too spicy for the kiddos. I love making this on Sunday because it seriously tastes twice as good on Monday when all those gorgeous flavors have had time to get cozy together.
Ingredients
Method
- Heat coconut oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown in batches, about 5 minutes. Remove and set aside.
- In the same pot, sauté the onion until softened, about 5 minutes. Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in curry powder, cumin, and turmeric. Cook for 1 minute to toast the spices and release their aromas.
- Pour in the coconut milk, chicken broth, and diced tomatoes. Stir well to combine all the flavors.
- Return the chicken to the pot and add the sweet potatoes. Bring to a boil, then reduce heat to medium-low.
- Simmer uncovered for 25 minutes, stirring occasionally, until chicken is cooked through and sweet potatoes are tender.
- Add the bell pepper and cook for 5 more minutes. Stir in the spinach and cook until just wilted, about 2 minutes.
- Remove from heat and stir in lime juice. Taste and adjust seasoning with salt and pepper. Serve over fluffy rice and garnish with fresh cilantro. Store leftovers in the fridge and enjoy even more flavor tomorrow!
Coconut Curry Chicken Stew
Ingredients
- ☐
2 tablespoons coconut oil - ☐
2.5 lbs boneless, skinless chicken thighs, cut into chunks - ☐
1 large onion, diced - ☐
3 cloves garlic, minced - ☐
1 tablespoon fresh ginger, grated - ☐
3 tablespoons curry powder - ☐
1 teaspoon ground cumin - ☐
1/2 teaspoon turmeric - ☐
2 (14 oz) cans coconut milk - ☐
1 cup chicken broth - ☐
1 (14.5 oz) can diced tomatoes - ☐
2 large sweet potatoes, peeled and cubed - ☐
1 red bell pepper, diced - ☐
2 cups fresh spinach - ☐
1 tablespoon lime juice - ☐
Salt and pepper to taste - ☐
Fresh cilantro and cooked rice for serving
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown in batches, about 5 minutes. Remove and set aside.
- In the same pot, sauté the onion until softened, about 5 minutes. Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in curry powder, cumin, and turmeric. Cook for 1 minute to toast the spices and release their aromas.
- Pour in the coconut milk, chicken broth, and diced tomatoes. Stir well to combine all the flavors.
- Return the chicken to the pot and add the sweet potatoes. Bring to a boil, then reduce heat to medium-low.
- Simmer uncovered for 25 minutes, stirring occasionally, until chicken is cooked through and sweet potatoes are tender.
- Add the bell pepper and cook for 5 more minutes. Stir in the spinach and cook until just wilted, about 2 minutes.
- Remove from heat and stir in lime juice. Taste and adjust seasoning with salt and pepper. Serve over fluffy rice and garnish with fresh cilantro. Store leftovers in the fridge and enjoy even more flavor tomorrow!
Coq au Vin Stew Recipe
This French classic transforms humble chicken into something absolutely magical, and honestly? It’s even better when you reheat it the next day because those wine-braised flavors just deepen overnight. Don’t let the fancy name intimidate you—it’s basically chicken stew with a fabulous French accent. Your family will think you spent hours on this, but it’s actually pretty straightforward!
Coq au Vin Stew Recipe
This French classic transforms humble chicken into something absolutely magical, and honestly? It's even better when you reheat it the next day because those wine-braised flavors just deepen overnight. Don't let the fancy name intimidate you—it's basically chicken stew with a fabulous French accent. Your family will think you spent hours on this, but it's actually pretty straightforward!
Ingredients
Method
- Pat chicken thighs dry and season generously with salt and pepper. Dredge in flour, shaking off excess.
- In a large Dutch oven over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside.
- In the bacon fat, brown chicken thighs on both sides (about 4 minutes per side). Remove and set aside.
- Add mushrooms to the pot and cook until golden, about 5 minutes. Remove and set aside.
- Add onion and carrots to the pot, cooking until softened, about 6 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
- Pour in wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 3 minutes.
- Add chicken broth, thyme, and bay leaves. Return chicken and bacon to the pot. Bring to a boil, then reduce heat to low.
- Cover and simmer for 45 minutes, then add mushrooms back in and cook for another 15 minutes until chicken is fall-apart tender.
- Remove bay leaves and thyme sprigs. Taste and adjust seasoning. Garnish with fresh parsley and serve over mashed potatoes or crusty bread.
Coq au Vin Stew
Ingredients
- ☐
6 bone-in, skin-on chicken thighs - ☐
4 slices bacon, chopped - ☐
8 oz cremini mushrooms, quartered - ☐
1 large onion, diced - ☐
3 carrots, cut into 2-inch pieces - ☐
4 cloves garlic, minced - ☐
2 tablespoons tomato paste - ☐
3 cups red wine (Pinot Noir or Burgundy) - ☐
2 cups chicken broth - ☐
3 sprigs fresh thyme - ☐
2 bay leaves - ☐
1/3 cup all-purpose flour - ☐
Salt and pepper to taste - ☐
Fresh parsley for garnish
Instructions
- Pat chicken thighs dry and season generously with salt and pepper. Dredge in flour, shaking off excess.
- In a large Dutch oven over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside.
- In the bacon fat, brown chicken thighs on both sides (about 4 minutes per side). Remove and set aside.
- Add mushrooms to the pot and cook until golden, about 5 minutes. Remove and set aside.
- Add onion and carrots to the pot, cooking until softened, about 6 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
- Pour in wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 3 minutes.
- Add chicken broth, thyme, and bay leaves. Return chicken and bacon to the pot. Bring to a boil, then reduce heat to low.
- Cover and simmer for 45 minutes, then add mushrooms back in and cook for another 15 minutes until chicken is fall-apart tender.
- Remove bay leaves and thyme sprigs. Taste and adjust seasoning. Garnish with fresh parsley and serve over mashed potatoes or crusty bread.
Venison Stew with Root Vegetables
If you’ve got a hunter in the family, this is the perfect recipe to use up that venison in the freezer! The hearty root vegetables and slow cooking make the meat incredibly tender, and trust me—the flavors marry together beautifully overnight. Even if you’re not sure about venison, this stew might just convert you!
Venison Stew with Root Vegetables
If you've got a hunter in the family, this is the perfect recipe to use up that venison in the freezer! The hearty root vegetables and slow cooking make the meat incredibly tender, and trust me—the flavors marry together beautifully overnight. Even if you're not sure about venison, this stew might just convert you!
Ingredients
Method
- Pat venison dry with paper towels. In a bowl, combine flour, salt, and pepper, then toss venison to coat evenly.
- In a large Dutch oven over medium-high heat, cook bacon until crispy. Remove and set aside.
- Add 2 tablespoons olive oil to the bacon fat. Working in batches, brown venison on all sides (about 6-8 minutes per batch). Don't overcrowd the pot! Remove and set aside.
- Add remaining oil and sauté onion until softened, about 5 minutes. Add garlic and tomato paste, cooking for 1 minute.
- Pour in red wine, scraping up all those delicious browned bits from the bottom. Let it simmer for 3 minutes.
- Return venison and bacon to the pot. Add beef broth, Worcestershire sauce, rosemary, bay leaves, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Add carrots, parsnips, turnips, and potatoes. Cover and continue simmering for another 45-60 minutes until vegetables are tender and meat is fork-tender.
- Remove rosemary sprigs and bay leaves. Taste and adjust seasoning. Let rest for 10 minutes before serving with crusty bread.
Venison Stew with Root Vegetables
Ingredients
- ☐
3 lbs venison stew meat, cut into 1.5-inch cubes - ☐
1/2 cup all-purpose flour - ☐
3 tablespoons olive oil, divided - ☐
4 slices thick-cut bacon, chopped - ☐
1 large yellow onion, diced - ☐
4 carrots, peeled and cut into 1-inch pieces - ☐
3 parsnips, peeled and cut into 1-inch pieces - ☐
2 turnips, peeled and cut into 1-inch cubes - ☐
1 lb baby potatoes, halved - ☐
4 cloves garlic, minced - ☐
2 tablespoons tomato paste - ☐
1 cup red wine - ☐
4 cups beef broth - ☐
2 teaspoons Worcestershire sauce - ☐
3 sprigs fresh rosemary - ☐
2 bay leaves - ☐
1 teaspoon dried thyme - ☐
2 teaspoons salt - ☐
1 teaspoon black pepper
Instructions
- Pat venison dry with paper towels. In a bowl, combine flour, salt, and pepper, then toss venison to coat evenly.
- In a large Dutch oven over medium-high heat, cook bacon until crispy. Remove and set aside.
- Add 2 tablespoons olive oil to the bacon fat. Working in batches, brown venison on all sides (about 6-8 minutes per batch). Don’t overcrowd the pot! Remove and set aside.
- Add remaining oil and sauté onion until softened, about 5 minutes. Add garlic and tomato paste, cooking for 1 minute.
- Pour in red wine, scraping up all those delicious browned bits from the bottom. Let it simmer for 3 minutes.
- Return venison and bacon to the pot. Add beef broth, Worcestershire sauce, rosemary, bay leaves, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Add carrots, parsnips, turnips, and potatoes. Cover and continue simmering for another 45-60 minutes until vegetables are tender and meat is fork-tender.
- Remove rosemary sprigs and bay leaves. Taste and adjust seasoning. Let rest for 10 minutes before serving with crusty bread.
African Peanut Stew Recipe
This warming, slightly sweet stew is one of those recipes that makes you feel like you’re traveling the world from your kitchen! The combination of peanut butter, sweet potatoes, and warming spices creates this incredibly creamy, comforting bowl that the whole family will love. Plus, it tastes absolutely incredible reheated—those flavors just get richer and more complex!
African Peanut Stew Recipe
This warming, slightly sweet stew is one of those recipes that makes you feel like you're traveling the world from your kitchen! The combination of peanut butter, sweet potatoes, and warming spices creates this incredibly creamy, comforting bowl that the whole family will love. Plus, it tastes absolutely incredible reheated—those flavors just get richer and more complex!
Ingredients
Method
- Heat oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on all sides, about 6 minutes. Remove and set aside.
- In the same pot, add onion and bell pepper. Sauté for 5 minutes until softened.
- Add garlic and ginger, cooking for 1 minute until fragrant. Stir in cumin, coriander, and cayenne pepper.
- Add sweet potatoes and diced tomatoes (with their juices), stirring to combine.
- Pour in chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- In a small bowl, whisk together peanut butter with 1 cup of the hot broth from the pot until smooth. Pour this mixture back into the stew and stir well.
- Return chicken to the pot along with chickpeas. Simmer for another 15-20 minutes until sweet potatoes are tender and chicken is cooked through.
- Stir in spinach or kale and cook until just wilted, about 2-3 minutes.
- Taste and adjust seasoning as needed. Serve over rice or with warm naan bread, topped with chopped peanuts, fresh cilantro, and a squeeze of lime.
African Peanut Stew
Ingredients
- ☐
2 tablespoons coconut oil or vegetable oil - ☐
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - ☐
1 large onion, diced - ☐
1 red bell pepper, diced - ☐
4 cloves garlic, minced - ☐
1 tablespoon fresh ginger, grated - ☐
2 large sweet potatoes, peeled and cut into 1-inch cubes - ☐
1 (14.5 oz) can diced tomatoes - ☐
4 cups chicken broth - ☐
3/4 cup natural peanut butter (creamy) - ☐
1 (15 oz) can chickpeas, drained and rinsed - ☐
4 cups fresh spinach or kale, roughly chopped - ☐
2 teaspoons ground cumin - ☐
1 teaspoon ground coriander - ☐
1/2 teaspoon cayenne pepper (adjust to taste) - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
Chopped peanuts, cilantro, and lime wedges for serving
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on all sides, about 6 minutes. Remove and set aside.
- In the same pot, add onion and bell pepper. Sauté for 5 minutes until softened.
- Add garlic and ginger, cooking for 1 minute until fragrant. Stir in cumin, coriander, and cayenne pepper.
- Add sweet potatoes and diced tomatoes (with their juices), stirring to combine.
- Pour in chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- In a small bowl, whisk together peanut butter with 1 cup of the hot broth from the pot until smooth. Pour this mixture back into the stew and stir well.
- Return chicken to the pot along with chickpeas. Simmer for another 15-20 minutes until sweet potatoes are tender and chicken is cooked through.
- Stir in spinach or kale and cook until just wilted, about 2-3 minutes.
- Taste and adjust seasoning as needed. Serve over rice or with warm naan bread, topped with chopped peanuts, fresh cilantro, and a squeeze of lime.
Portuguese Fish Stew Caldeirada
This traditional Portuguese stew is a coastal treasure that brings the taste of the sea right to your dinner table! The magic happens overnight when the saffron, paprika, and white wine meld together with the fish, creating layers of flavor that’ll have your family asking for seconds. Trust me, making this a day ahead is actually doing yourself a favor.
Portuguese Fish Stew Caldeirada
This traditional Portuguese stew is a coastal treasure that brings the taste of the sea right to your dinner table! The magic happens overnight when the saffron, paprika, and white wine meld together with the fish, creating layers of flavor that'll have your family asking for seconds. Trust me, making this a day ahead is actually doing yourself a favor.
Ingredients
Method
- Heat olive oil in a large Dutch oven over medium heat. Add onions and cook for 8-10 minutes until softened and starting to caramelize.
- Add garlic and bell peppers, cooking for another 3 minutes until fragrant.
- Layer the potato slices over the vegetables, then pour in the crushed tomatoes, white wine, and fish stock.
- Add smoked paprika, saffron threads, and bay leaves. Season with salt and pepper, then bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are tender.
- Gently nestle the fish chunks into the stew, cover, and cook for 5 minutes.
- Add the shrimp, cover again, and cook for another 3-4 minutes until shrimp are pink and fish is cooked through.
- Remove bay leaves, taste and adjust seasonings. Garnish with fresh parsley and serve with crusty bread, or refrigerate overnight for even better flavor the next day.
Portuguese Fish Stew Caldeirada
Ingredients
- ☐
3 tablespoons olive oil - ☐
2 large yellow onions, thinly sliced - ☐
4 cloves garlic, minced - ☐
2 red bell peppers, sliced - ☐
1½ pounds Yukon Gold potatoes, cut into ½-inch slices - ☐
1 (28-ounce) can crushed tomatoes - ☐
1 cup dry white wine - ☐
2 cups fish stock or clam juice - ☐
1 teaspoon smoked paprika - ☐
¼ teaspoon saffron threads - ☐
2 bay leaves - ☐
2 pounds firm white fish (cod, halibut, or sea bass), cut into 2-inch chunks - ☐
1 pound large shrimp, peeled and deveined - ☐
Salt and black pepper to taste - ☐
½ cup fresh parsley, chopped - ☐
Crusty bread for serving
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onions and cook for 8-10 minutes until softened and starting to caramelize.
- Add garlic and bell peppers, cooking for another 3 minutes until fragrant.
- Layer the potato slices over the vegetables, then pour in the crushed tomatoes, white wine, and fish stock.
- Add smoked paprika, saffron threads, and bay leaves. Season with salt and pepper, then bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are tender.
- Gently nestle the fish chunks into the stew, cover, and cook for 5 minutes.
- Add the shrimp, cover again, and cook for another 3-4 minutes until shrimp are pink and fish is cooked through.
- Remove bay leaves, taste and adjust seasonings. Garnish with fresh parsley and serve with crusty bread, or refrigerate overnight for even better flavor the next day.
Mushroom Barley Stew Recipe
If you’re looking for a cozy, stick-to-your-ribs vegetarian option, this is your new best friend! The earthy mushrooms and nutty barley create such a satisfying combo that even the meat-lovers in your family won’t miss a thing. Plus, that barley soaks up all those savory flavors overnight, making leftovers absolutely incredible.
Mushroom Barley Stew Recipe
If you're looking for a cozy, stick-to-your-ribs vegetarian option, this is your new best friend! The earthy mushrooms and nutty barley create such a satisfying combo that even the meat-lovers in your family won't miss a thing. Plus, that barley soaks up all those savory flavors overnight, making leftovers absolutely incredible.
Ingredients
Method
- In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat.
- Add onion, carrots, and celery. Sauté for 6-7 minutes until vegetables begin to soften.
- Stir in garlic and cook for 1 minute until fragrant.
- Add all mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown.
- Stir in the pearl barley, coating it with the vegetable mixture, and cook for 2 minutes.
- Add vegetable broth, tomato paste, soy sauce, thyme, bay leaves, and rosemary. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until barley is tender.
- Remove bay leaves and season with salt and pepper to taste. Stir in fresh parsley and lemon juice just before serving. The stew will thicken beautifully overnight as the barley continues to absorb the broth.
Mushroom Barley Stew
Ingredients
- ☐
2 tablespoons olive oil - ☐
2 tablespoons butter - ☐
1 large onion, diced - ☐
3 medium carrots, diced - ☐
3 celery stalks, diced - ☐
4 cloves garlic, minced - ☐
1 pound mixed mushrooms (cremini, shiitake, button), sliced - ☐
8 ounces baby bella mushrooms, quartered - ☐
1 cup pearl barley, rinsed - ☐
8 cups vegetable broth - ☐
2 tablespoons tomato paste - ☐
2 tablespoons soy sauce - ☐
2 teaspoons fresh thyme leaves - ☐
2 bay leaves - ☐
1 teaspoon dried rosemary - ☐
Salt and black pepper to taste - ☐
¼ cup fresh parsley, chopped - ☐
2 tablespoons fresh lemon juice
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat.
- Add onion, carrots, and celery. Sauté for 6-7 minutes until vegetables begin to soften.
- Stir in garlic and cook for 1 minute until fragrant.
- Add all mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown.
- Stir in the pearl barley, coating it with the vegetable mixture, and cook for 2 minutes.
- Add vegetable broth, tomato paste, soy sauce, thyme, bay leaves, and rosemary. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until barley is tender.
- Remove bay leaves and season with salt and pepper to taste. Stir in fresh parsley and lemon juice just before serving. The stew will thicken beautifully overnight as the barley continues to absorb the broth.
Cajun Andouille Sausage Stew
Y’all, this spicy Louisiana-inspired stew is pure comfort in a bowl! The smoky andouille sausage brings so much flavor, and when you let it sit overnight, those Cajun spices really get friendly with each other. It’s the kind of meal that’ll warm you from the inside out, especially on those chilly evenings when everyone needs a little extra love.
Cajun Andouille Sausage Stew
Y'all, this spicy Louisiana-inspired stew is pure comfort in a bowl! The smoky andouille sausage brings so much flavor, and when you let it sit overnight, those Cajun spices really get friendly with each other. It's the kind of meal that'll warm you from the inside out, especially on those chilly evenings when everyone needs a little extra love.
Ingredients
Method
- In a large Dutch oven over medium-high heat, brown the andouille sausage slices for 5-6 minutes until they develop a nice caramelized color. Remove and set aside.
- Add vegetable oil to the same pot. Sauté onion, bell peppers, and celery for 6-7 minutes until softened (this is your "holy trinity" of Cajun cooking!).
- Add garlic and cook for 1 minute until fragrant.
- Stir in Cajun seasoning, smoked paprika, cayenne pepper, thyme, and bay leaves. Cook for 1 minute to bloom the spices.
- Add diced tomatoes, tomato paste, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Return the sausage to the pot and add the cubed potatoes. Bring to a boil, then reduce heat to medium-low.
- Cover and simmer for 25 minutes until potatoes are tender.
- Add okra (if using) and kidney beans. Simmer uncovered for another 10 minutes.
- Remove bay leaves and season with salt and pepper to taste. Garnish with sliced green onions and serve over white rice with hot sauce on the side. Store leftovers in the fridge and reheat the next day for maximum flavor!
Cajun Andouille Sausage Stew
Ingredients
- ☐
1½ pounds andouille sausage, sliced into ½-inch rounds - ☐
2 tablespoons vegetable oil - ☐
1 large onion, diced - ☐
1 green bell pepper, diced - ☐
1 red bell pepper, diced - ☐
3 celery stalks, diced - ☐
5 cloves garlic, minced - ☐
2 tablespoons Cajun seasoning - ☐
1 teaspoon smoked paprika - ☐
½ teaspoon cayenne pepper (adjust to taste) - ☐
1 teaspoon dried thyme - ☐
2 bay leaves - ☐
1 (14.5-ounce) can diced tomatoes - ☐
3 tablespoons tomato paste - ☐
6 cups chicken broth - ☐
1½ pounds red potatoes, cut into 1-inch cubes - ☐
2 cups fresh or frozen okra, sliced (optional) - ☐
1 (15-ounce) can red kidney beans, drained and rinsed - ☐
Salt and black pepper to taste - ☐
4 green onions, sliced - ☐
Hot sauce for serving - ☐
Cooked white rice for serving
Instructions
- In a large Dutch oven over medium-high heat, brown the andouille sausage slices for 5-6 minutes until they develop a nice caramelized color. Remove and set aside.
- Add vegetable oil to the same pot. Sauté onion, bell peppers, and celery for 6-7 minutes until softened (this is your “holy trinity” of Cajun cooking!).
- Add garlic and cook for 1 minute until fragrant.
- Stir in Cajun seasoning, smoked paprika, cayenne pepper, thyme, and bay leaves. Cook for 1 minute to bloom the spices.
- Add diced tomatoes, tomato paste, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Return the sausage to the pot and add the cubed potatoes. Bring to a boil, then reduce heat to medium-low.
- Cover and simmer for 25 minutes until potatoes are tender.
- Add okra (if using) and kidney beans. Simmer uncovered for another 10 minutes.
- Remove bay leaves and season with salt and pepper to taste. Garnish with sliced green onions and serve over white rice with hot sauce on the side. Store leftovers in the fridge and reheat the next day for maximum flavor!
Korean Beef Stew Recipe
This comforting Korean beef stew (galbi-jjim style) is absolutely magical the next day when all those wonderful flavors have really had time to meld together. The tender chunks of beef literally fall apart with your fork, and the slightly sweet, savory broth is perfect for spooning over rice. Trust me, you’ll want to make a double batch—it disappears fast in my house!
Korean Beef Stew Recipe
This comforting Korean beef stew (galbi-jjim style) is absolutely magical the next day when all those wonderful flavors have really had time to meld together. The tender chunks of beef literally fall apart with your fork, and the slightly sweet, savory broth is perfect for spooning over rice. Trust me, you'll want to make a double batch—it disappears fast in my house!
Ingredients
Method
- In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of sesame oil over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side, then remove and set aside.
- In the same pot, add the remaining sesame oil and sauté the garlic and ginger until fragrant, about 1 minute.
- Return the beef to the pot and add soy sauce, brown sugar, gochugaru, and beef broth. Stir well to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally.
- Add the carrots, potatoes, and onion to the pot. Continue simmering covered for another 45 minutes to 1 hour, until vegetables are tender and beef is fall-apart tender.
- Taste and adjust seasoning if needed. Let cool slightly before serving, or refrigerate overnight for even better flavor.
- Garnish with green onions and sesame seeds before serving over steamed rice.
Korean Beef Stew
Ingredients
- ☐
3 pounds beef chuck roast, cut into 2-inch cubes - ☐
1/2 cup soy sauce - ☐
1/4 cup brown sugar - ☐
3 tablespoons sesame oil - ☐
6 cloves garlic, minced - ☐
2 tablespoons fresh ginger, grated - ☐
4 cups beef broth - ☐
3 large carrots, peeled and cut into chunks - ☐
2 large potatoes, peeled and quartered - ☐
1 large onion, cut into wedges - ☐
2 tablespoons gochugaru (Korean chili flakes) - ☐
4 green onions, chopped - ☐
2 tablespoons toasted sesame seeds
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of sesame oil over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side, then remove and set aside.
- In the same pot, add the remaining sesame oil and sauté the garlic and ginger until fragrant, about 1 minute.
- Return the beef to the pot and add soy sauce, brown sugar, gochugaru, and beef broth. Stir well to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally.
- Add the carrots, potatoes, and onion to the pot. Continue simmering covered for another 45 minutes to 1 hour, until vegetables are tender and beef is fall-apart tender.
- Taste and adjust seasoning if needed. Let cool slightly before serving, or refrigerate overnight for even better flavor.
- Garnish with green onions and sesame seeds before serving over steamed rice.
Mediterranean Lamb Stew with Olives
If you’re looking to switch things up from the usual beef stew, this Mediterranean lamb version is an absolute showstopper! The briny olives and aromatic herbs create this incredible depth of flavor that just gets richer as it sits. My kids were skeptical at first, but now they request this one by name—especially for Sunday dinner leftovers during the week!
Mediterranean Lamb Stew with Olives
If you're looking to switch things up from the usual beef stew, this Mediterranean lamb version is an absolute showstopper! The briny olives and aromatic herbs create this incredible depth of flavor that just gets richer as it sits. My kids were skeptical at first, but now they request this one by name—especially for Sunday dinner leftovers during the week!
Ingredients
Method
- Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, about 4 minutes per side, then remove and set aside.
- Reduce heat to medium and add the remaining olive oil. Sauté the onion until softened, about 5 minutes, then add garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
- Pour in the wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 3 minutes.
- Return the lamb to the pot and add diced tomatoes, broth, rosemary, bay leaves, and oregano. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally.
- Add the carrots, potatoes, and olives. Continue cooking covered for another 45 minutes until the lamb is tender and vegetables are cooked through.
- Remove rosemary sprigs and bay leaves. Taste and adjust seasoning as needed.
- Garnish with fresh parsley and lemon zest before serving. This stew is even better reheated the next day!
Mediterranean Lamb Stew with Olives
Ingredients
- ☐
3 pounds lamb shoulder, cut into 2-inch pieces - ☐
3 tablespoons olive oil, divided - ☐
1 large onion, diced - ☐
5 cloves garlic, minced - ☐
2 tablespoons tomato paste - ☐
1 can (14.5 oz) diced tomatoes - ☐
2 cups chicken or lamb broth - ☐
1 cup dry red wine - ☐
1 cup Kalamata olives, pitted - ☐
3 sprigs fresh rosemary - ☐
2 bay leaves - ☐
1 teaspoon dried oregano - ☐
4 medium carrots, peeled and cut into chunks - ☐
2 pounds baby potatoes, halved - ☐
Salt and black pepper to taste - ☐
Fresh parsley, chopped for garnish - ☐
Zest of 1 lemon
Instructions
- Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, about 4 minutes per side, then remove and set aside.
- Reduce heat to medium and add the remaining olive oil. Sauté the onion until softened, about 5 minutes, then add garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
- Pour in the wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 3 minutes.
- Return the lamb to the pot and add diced tomatoes, broth, rosemary, bay leaves, and oregano. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally.
- Add the carrots, potatoes, and olives. Continue cooking covered for another 45 minutes until the lamb is tender and vegetables are cooked through.
- Remove rosemary sprigs and bay leaves. Taste and adjust seasoning as needed.
- Garnish with fresh parsley and lemon zest before serving. This stew is even better reheated the next day!
Chorizo and Potato Stew
This Spanish-inspired stew is pure comfort in a bowl and honestly, the flavors develop SO much overnight that I almost always make it a day ahead now. The smoky chorizo infuses everything with the most amazing flavor, and those tender potatoes just soak it all up. It’s hearty enough to satisfy even the pickiest eaters, and cleanup is a breeze since it’s all made in one pot!
Chorizo and Potato Stew
This Spanish-inspired stew is pure comfort in a bowl and honestly, the flavors develop SO much overnight that I almost always make it a day ahead now. The smoky chorizo infuses everything with the most amazing flavor, and those tender potatoes just soak it all up. It's hearty enough to satisfy even the pickiest eaters, and cleanup is a breeze since it's all made in one pot!
Ingredients
Method
- Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the chorizo slices and cook until they release their oils and start to crisp, about 5 minutes. Remove and set aside.
- In the same pot with the chorizo drippings, add the onion and bell pepper. Sauté until softened, about 5-6 minutes.
- Add the garlic, smoked paprika, cumin, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add the cubed potatoes and stir to coat with the spices.
- Pour in the diced tomatoes and chicken broth. Return the chorizo to the pot and stir everything together.
- Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25-30 minutes, until potatoes are tender.
- Stir in the white beans and spinach. Cook for another 5 minutes until the greens are wilted and beans are heated through.
- Season with salt and pepper to taste. The stew should be thick and hearty—if it's too thin, simmer a bit longer; if too thick, add a splash more broth.
- Let the stew rest for 10 minutes before serving (or refrigerate overnight for maximum flavor). Garnish with fresh parsley and serve with crusty bread for dipping.
Chorizo and Potato Stew
Ingredients
- ☐
1 pound Spanish chorizo, sliced into 1/2-inch rounds - ☐
2 tablespoons olive oil - ☐
1 large onion, diced - ☐
1 red bell pepper, diced - ☐
4 cloves garlic, minced - ☐
2 pounds Yukon gold potatoes, cut into 1-inch cubes - ☐
1 can (14.5 oz) diced tomatoes - ☐
4 cups chicken broth - ☐
2 teaspoons smoked paprika - ☐
1 teaspoon ground cumin - ☐
1/2 teaspoon red pepper flakes (optional) - ☐
2 cups fresh spinach or kale, roughly chopped - ☐
1 can (15 oz) white beans, drained and rinsed - ☐
Salt and black pepper to taste - ☐
Fresh parsley, chopped for garnish - ☐
Crusty bread for serving
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the chorizo slices and cook until they release their oils and start to crisp, about 5 minutes. Remove and set aside.
- In the same pot with the chorizo drippings, add the onion and bell pepper. Sauté until softened, about 5-6 minutes.
- Add the garlic, smoked paprika, cumin, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add the cubed potatoes and stir to coat with the spices.
- Pour in the diced tomatoes and chicken broth. Return the chorizo to the pot and stir everything together.
- Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25-30 minutes, until potatoes are tender.
- Stir in the white beans and spinach. Cook for another 5 minutes until the greens are wilted and beans are heated through.
- Season with salt and pepper to taste. The stew should be thick and hearty—if it’s too thin, simmer a bit longer; if too thick, add a splash more broth.
- Let the stew rest for 10 minutes before serving (or refrigerate overnight for maximum flavor). Garnish with fresh parsley and serve with crusty bread for dipping.
Oxtail Stew with Red Wine
If you’ve never tried oxtail before, you’re in for such a treat! This rich, fall-off-the-bone stew gets even more incredible after a night in the fridge as all those gorgeous flavors meld together. Yes, it takes some time, but trust me—it’s almost entirely hands-off, and your house will smell absolutely amazing.
Oxtail Stew with Red Wine
If you've never tried oxtail before, you're in for such a treat! This rich, fall-off-the-bone stew gets even more incredible after a night in the fridge as all those gorgeous flavors meld together. Yes, it takes some time, but trust me—it's almost entirely hands-off, and your house will smell absolutely amazing.
Ingredients
Method
- Preheat your oven to 325°F. Pat the oxtails dry with paper towels, then combine flour, salt, and pepper in a shallow dish. Dredge each piece of oxtail in the seasoned flour, shaking off any excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches so you don't crowd the pot, brown the oxtails on all sides, about 8-10 minutes total per batch. Transfer browned meat to a plate and set aside.
- Reduce heat to medium and add onions to the pot. Cook for 5 minutes, scraping up all those beautiful browned bits from the bottom. Add garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, stirring well, and let it simmer for 3-4 minutes to reduce slightly.
- Return the oxtails to the pot along with beef broth, bay leaves, and thyme sprigs. Bring to a simmer, then cover with the lid and transfer to the oven.
- Braise for 2.5 hours, then add carrots, celery, and potatoes. Cover and continue cooking for another 45-60 minutes until the meat is fall-off-the-bone tender and vegetables are cooked through.
- Remove from oven and let rest for 10 minutes. Skim off any excess fat from the surface, remove bay leaves and thyme stems, and adjust seasoning to taste.
- For the best flavor, let cool completely and refrigerate overnight. The next day, scrape off the solidified fat, reheat gently on the stovetop, and serve garnished with fresh parsley. The meat will practically melt in your mouth!
Oxtail Stew with Red Wine
Ingredients
- ☐
4 pounds oxtails, trimmed - ☐
1/2 cup all-purpose flour - ☐
2 teaspoons salt - ☐
1 teaspoon black pepper - ☐
3 tablespoons olive oil - ☐
2 large onions, chopped - ☐
4 cloves garlic, minced - ☐
3 carrots, peeled and cut into 2-inch pieces - ☐
3 celery stalks, cut into 2-inch pieces - ☐
2 cups dry red wine (Cabernet or Merlot work great) - ☐
4 cups beef broth - ☐
3 tablespoons tomato paste - ☐
2 bay leaves - ☐
3 sprigs fresh thyme - ☐
1 pound baby potatoes, halved - ☐
Fresh parsley for garnish
Instructions
- Preheat your oven to 325°F. Pat the oxtails dry with paper towels, then combine flour, salt, and pepper in a shallow dish. Dredge each piece of oxtail in the seasoned flour, shaking off any excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches so you don’t crowd the pot, brown the oxtails on all sides, about 8-10 minutes total per batch. Transfer browned meat to a plate and set aside.
- Reduce heat to medium and add onions to the pot. Cook for 5 minutes, scraping up all those beautiful browned bits from the bottom. Add garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, stirring well, and let it simmer for 3-4 minutes to reduce slightly.
- Return the oxtails to the pot along with beef broth, bay leaves, and thyme sprigs. Bring to a simmer, then cover with the lid and transfer to the oven.
- Braise for 2.5 hours, then add carrots, celery, and potatoes. Cover and continue cooking for another 45-60 minutes until the meat is fall-off-the-bone tender and vegetables are cooked through.
- Remove from oven and let rest for 10 minutes. Skim off any excess fat from the surface, remove bay leaves and thyme stems, and adjust seasoning to taste.
- For the best flavor, let cool completely and refrigerate overnight. The next day, scrape off the solidified fat, reheat gently on the stovetop, and serve garnished with fresh parsley. The meat will practically melt in your mouth!
