Stew Recipes

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Beef stew with pumpkin chunks, thyme, and peas, served inside a roasted hollowed-out pumpkin shell. A dramatic harvest-season centerpiece for fall dinners.

Slow cooker beef stew with carrots, celery, new potatoes, mushrooms, and red wine. Set it before work, come home to a deeply flavored, fork-tender stew thickened with a flour slurry. Feeds 16, freezes beautifully.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.

Creamy Cajun stew loaded with shucked oysters and bay scallops in a spiced half-and-half broth with sherry, Worcestershire, and fresh herbs. Topped with croutons for a rich, warming bowl.

Traditional Lancashire-style lamb hotpot layered with onions and thick-sliced potatoes, infused with caraway seeds and topped with crispy bacon. Slow-baked until the lamb is fall-apart tender.

Belgian carbonnade braises beef chuck and smoked ham in dark beer with onions, carrots, and herbs, finished with scotch, vinegar, and toasted walnuts. Deep stew flavor in every spoonful.

Classic crockpot beef stew with potatoes, carrots, pearl onions, and celery. Flour-coated beef browns first, then slow cooks 8 to 10 hours until everything is melt-in-your-mouth tender.

Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.

Carbonnade flamande, the Belgian beef-and-beer stew: chunks of beef simmered low in dark stout with caramelized onions, brown sugar, vinegar, and a Dijon-smeared piece of stale bread that thickens the gravy.

French-style vegetable stew with eggplant, zucchini, tomatoes, and green pepper simmered in a Dutch oven. A ratatouille-inspired one-pot dish ready in under an hour.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.

Mussels steamed in saffron-scented white wine, finished with a silky cream sauce and a splash of Pineau des Charentes. An elegant French bistro stew ready in 40 minutes.

Beef stew topped with homemade biscuits and baked until golden. Tender stewing beef with carrots, celery, tomatoes, and onion under a fluffy biscuit crust.

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.