48 stew meat recipes

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Rustic game bird stew braised with bacon, mushrooms, toasted hazelnuts, and amber ale until falling off the bone. Served over crusty brown bread for a hearty British-style supper.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Sausage skillet supper with bulk pork sausage, kidney beans, stewed tomatoes, and long grain rice simmered in picante sauce. A one-pan weeknight dinner with just six ingredients.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

Hungarian pork stew with paprika, caraway seeds, roasted vegetables, red peppers, and tomatoes braised until fork-tender. Serve over wide noodles or rice for a hearty dinner.

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.