6 Best Hearty Stew Recipes For Any Season

stew recipes

The best stew recipes hit just the right spot and can satisfy your tastebuds like no other food. Done right, all the ingredients should be tender and juicy and have wonderful flavor. They’re the perfect dishes for any occasion.


Delicious Stew Recipes

What is the secret to good stew? A good stew recipe. Here are some of the best stew recipes you can cook for your family, guests, or even just for yourself!


1. Slow-Cooker Beef Stew

Beef stew with potatoes is a classic. Want an easy beef stew slow cooker recipe you can whip up for the weekend? Try this one out to have the most scrumptious meal!


  • 1 tsp. ground mustard
  • 1.5 lbs peeled potatoes, cubed
  • 3 celery ribs, coarsely chopped
  • 1 can beef broth
  • 6 medium carrots cut into 1-inch lengths
  • 1 can diced tomatoes, undrained
  • 3 tbsp. all-purpose flour
  • 1.5 lbs. beef stew meat, cut into 1-inch cubes
  • 3 tbsp. canola oil
  • 1 medium onion, coarsely chopped
  • 1/2 tsp. each of salt, pepper, dried thyme, and browning sauce
  • Minced fresh thyme



  1. Add the celery, onions, carrots, and potatoes in layers in a 5-qt. slow cooker.
  2. Take a large shallow dish and add flour. Add stew meat and coat them evenly by turning. Take a large skillet, add oil, and brown the meat in batches. Place the meat over the vegetables.
  3. Take a large bowl and combine the mustard, tomatoes, thyme, pepper, salt, and browning sauce. Pour the combination over the beef. Cover and let it cook on low for 7 or 8 hours (check if the vegetables and meat are tender).
  4. Sprinkle with fresh thyme and then serve.


2. Irish Beef Stew

The Irish are well-known for making rich and hearty beef stews. Their stew recipes make sure the meat is tender. They’re the perfect winter comfort food. Here’s how to make Irish stew that you’ll never forget.


  • 1 tsp. salt
  • 8 bacon strips, diced
  • 1 tsp. salt
  • 1/4 cup celery, chopped
  • 1 tbsp. canola oil
  • 4 garlic cloves, minced
  • 1 tbsp. tomato paste
  • 2 medium carrots, chopped
  • 1 cup dark stout beer or additional reduced-sodium beef broth
  • 2 bay leaves
  • 1 tsp. each of dried thyme, parsley flakes, and dried rosemary (crushed)
  • 2 lbs. Yukon Gold potatoes
  • 4 cups reduced-sodium beef broth
  • 1 cup frozen peas
  • 2 tbsp. cornstarch
  • 1/3 cup all-purpose flour
  • 2 tbsp. cold water
  • 3 medium leeks (white part only), chopped
  • 1 lb. whole fresh mushrooms, quartered
  • 3 lbs. beef stew meat, cut into 1-inch cubes
  • 1/2 tsp. pepper



  1. Take a stockpot and crisp up the bacon over medium heat. Remove the bacon and place them on paper towels.
  2. Combine salt, pepper, and flour in a large shallow dish. Add a few pieces of beef at a time and coat them. Brown the beef in the bacon drippings. Remove and set aside.
  3. Saute the leeks, mushrooms, celery, and carrots in the same pot with oil. Cook until tender. Add garlic and cook for 1 minute. Stir in the tomato paste. Add the bay leaves, beer, thyme, rosemary, parsley, and broth. Return the bacon and beef to the pot and boil. Reduce the heat, cover, and simmer for 2 hours.
  4. Add potatoes and return to a boil. Lower the heat and simmer for 1 hour more. Combine the water and cornstarch until smooth and stir them into the stew. Bring to a boil and stir for 2 minutes to thicken. Add peas and heat them through. Discard the bay leaves.


3. Southern Okra Bean Stew

Eager for some healthy stew recipes with just vegetables and a lot of spice? Pair this Southern Okra Bean Stew with some delicious vegetable smoothies and you’ve got yourself the perfect vegan dish. Here’s how to make a vegetable stew.


  • 1 can of diced tomatoes, undrained
  • 4 cups water
  • 1.5 cups of green peppers, chopped
  • 3 cloves of garlic, minced
  • 1 large onion, chopped
  • 1/2 tsp. salt
  • 1 tsp. Italian seasoning
  • 4 cups cooked brown rice
  • 1 tsp. chili powder
  • 2 cans of kidney beans, rinsed and drained
  • 1.5 to 1 tsp. hot pepper sauce
  • 1 package of frozen okra, sliced
  • 3 cans of tomato sauce
  • 1 bay leaf



  1. Combine the water, diced tomatoes, green peppers, large onion, garlic cloves, Italian seasoning, chili powder, hot pepper sauce, salt, and bay leaf in a large Dutch oven. Bring them to a boil. Reduce heat and simmer for 5 minutes uncovered.
  2. Add the beans, tomato sauce, okra, and rice. Simmer uncovered for 8-10 minutes. Discard bay leaf.


4. Creamy Chicken & Broccoli Stew

Itching for some meaty stew without beef or pork? Why not try stew recipes with chicken? Here’s how to make a chicken stew that you’re sure to love.


  • 1 cup Italian salad dressing
  • 8 bone-in chicken thighs, skinned
  • 1 tbsp. garlic powder
  • 1/2 cup white wine or chicken broth
  • 3/4 tsp. pepper, divided
  • 1 tbsp. dried minced onion
  • 3/4 tsp. salt, divided
  • 1 can condensed cream of mushroom soup, undiluted
  • 6 tbsp. butter, divided and melted
  • 2 lbs. red potatoes, quartered
  • 1 tbsp. Italian seasoning
  • 2 cups of frozen broccoli florets, thawed
  • 1 package of cream cheese, softened



  1. Add chicken in a 4-qt. slow cooker. Add wine, 4 tbsp. butter, salad dressing, garlic powder, onion, 1/2 tsp. salt, Italian seasoning, and 1/2 tsp. pepper in a small bowl. Pour over the chicken.
  2. Cook on low and cover for 5 hours. Skim off fat. Remove the chicken from the slow cooker and shred it with forks. Return to slow cooker. Combine cream cheese, 2 cups of liquid from the slow cooker, and the soup in a small bowl. Add to slow cooker. Cover and cook for 45 minutes. Add broccoli during the last 30 minutes.
  3. Place potatoes and cover with water in a large saucepan. Boil. Reduce heat, cover, and simmer for 15-20 minutes. Drain and return to pan. Mash potatoes using the 2 tbsp. of butter and 1/4 tsp. each salt and pepper.
  4. Serve chicken and broccoli with potatoes.


5. Mainly Mushroom Beef Carbonnade

Want something meaty but also comforting and reminds you of your mom’s cooking? This beef stew with red wine is sure to win your favor the moment you taste it.


  • 2 tbsp. + 1.5 tsp. canola oil, divided
  • 3/4 tsp. salt
  • 3 bay leaves
  • 1.5 lbs. beef stew meat, cut into 1-inch cubes
  • 1/2 lb. fresh baby carrots
  • 1 slice of thick rye bread (one day old), crumbled
  • 3 medium onions, chopped
  • 1 oz. bittersweet chocolate, grated
  • 1/4 tsp. + 1/8 tsp. pepper
  • 1-1/2 tsp. dried thyme
  • 1 cup water
  • 2 tbsp. tomato paste
  • 1 tsp. beef bouillon granules
  • 1-1/4 lbs. portobello mushrooms, diced into 3/4-inch cubes with no stems
  • 4 garlic cloves, minced
  • 1 bottle of red wine or beef broth



  1. Preheat oven to 325°. Heat 2 tbsp. oil over medium-high heat in an ovenproof Dutch oven. Sprinkle with pepper and salt, brown them in batches. Remove with a slotted spoon.
  2. Reduce to medium heat. Place the onions in the drippings. Cook and stir frequently for 8 minutes. Stir in the remaining oil and add the garlic and mushrooms. Saute the mushrooms until they brown and release their liquid. Stir tomato paste in.
  3. Add bay leaves, bread, carrots, bouillon, and thyme. Pour water and red wine, stirring to loosen the brown bits. Boil and return the beef to the pan.
  4. Bake for 2 to 2-1/4 hours covered. Remove from oven and discard bay leaves. Stir chocolate until melted.


6. Brunswick Stew

Brunswick stew is a chicken, pork, and beef stew recipe that dates all the way back to the 1860s. It’s a complete meal but tastes great with barbecues, coleslaw, and potato salad — perfect for picnics.


  • 1 lb. bone-in pork loin chops
  • 2 cans of cream-style corn
  • 1 cup dry bread crumbs, toasted
  • 6 cups of water
  • 1 lb. beef top round steak, cut into bite-sized pieces
  • 2 cans of diced tomatoes, undrained
  • 1 can tomato sauce
  • 2 bone-in chicken breast halves, skin removed
  • 1/2 cup cider vinegar
  • 2 cups chopped onion
  • 1/4 cup sugar
  • 2 tsp. hot pepper sauce
  • 4-5 garlic cloves, minced
  • 2 cans whole kernel corn, drained
  • Pepper and salt to taste
  • Minced fresh parsley (optional)



  1. Place the chicken, steak, and pork in a large Dutch oven and cover them with water. Cook for 1-1/2 hours while covered.
  2. Strain stock into a large kettle and refrigerate overnight. Remove the meat from the bones. Dice them and place them in a different bowl. Refrigerate while covered overnight.
  3. Skim fat from stock the next day. Add tomato sauce, tomatoes, vinegar, onion, garlic, sugar, and pepper sauce. Simmer uncovered for 45 minutes.
  4. Add cream-style corn, reserved meat, and kernel corn and heat them through. Stir in bread crumbs and season with pepper and salt.


A Stew Recipe for Every Occasion

Stew recipes are perfect to cook regardless of the season. There’s just something comforting about eating a well-made stew with tender ingredients and flavorful seasoning. We hope you found these recipes useful. Cook them now and then if you want something delicious and healthy!


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