218 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.

Lamb and white bean stew braises tender chunks of lamb in a red wine and tomato sauce with rosemary and thyme, then folds in creamy great northern beans. A rustic, slow-cooked Mediterranean comfort bowl.

Persian lamb meatballs (kufteh) blend ground lamb with bulgur, pine nuts, fresh dill, mint, cumin, and coriander, then bake until juicy. A traditional Iranian main dish.

A very simple and hearty turkey chili recipe from the west coast. Even better the next day and an excellent way to use up leftover turkey.

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.

Hearty navy bean stew with browned Italian sausage, carrots, corn, and chicken broth, oven-baked in a Dutch oven until thick and bubbly. A cold-weather crowd-pleaser.

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.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Four hour beef stew baked low and slow with cream of mushroom soup, onion soup mix, and tapioca for a thick, rich gravy. No browning, no stovetop fuss.

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.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.

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.

One-skillet Italian sausage stew with potatoes, carrots, and tomatoes. Hot sausage pinched into small meatballs simmers with harvest vegetables, rosemary, and thyme for a rustic weeknight dinner.

Rindfleisch-Eintopf, a German beef stew with rump roast braised low and slow in a tomato, onion, and mustard sauce seasoned with celery seeds. Serve with oven-browned potatoes.

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

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.