Stew Recipes

Stews are great comfort food. The aromas fill the house, bringing warm thoughts, and satisfying the biggest hungers. A piping hot bowl of simmered meats, seafood, hearty vegetables and other wonderfully flavored ingredients makes stew perfect for any meal of the day.

Stews are fun to make. Fresh ingredients chopped into bite-sized pieces, added to rich, hearty broths, begin to cook immediately and smell incredible. While some stews on this site are not technically stews, the recipes presented are intended to create delicious one-pot meals that can be enjoyed at mealtime and again later as leftovers. Most stew recipes make large quantities, and require a good cast iron or non-stick stockpot for cooking.

Here you will find recipes for cassoulet, curry, gumbo, chili, minestrone, bouillabaisse, stroganoff, goulash, chowder, and much more. Browse these great stew recipes and bookmark the site, as we are constantly adding new and wonderful taste-tested recipes on a regular basis.

Featured Recipe

Beef Stew With Red Wine

Ingredients -

1 Cup All Purpose Flour
2-3/4 Pounds Beef Chuck (cut into 2-inch cubes)
Kosher Salt to taste
Fresh Ground Cracked Black Pepper to taste
3 Ounces Fatback or Salt Pork (cut into 1/8-inch dice)
5 Celery Stalks (2 cut into 1/8-inch dice)( 3 cut into 2-inch lengths)
4 Medium Carrots (peeled, 1 cut into 1/8-inch dice)( 3 cut into 2-inch lengths)
1 Medium Onion (cut into 1/8-inch, diced)
10 Garlic Cloves (peeled)
2 Fresh Bay Leaves
1 Bottle Dry Red Wine (750 milliliter)
2 Tablespoons Tomato Paste
Kosher Salt
Fresh Ground Cracked Black Pepper
6 Small White Potatoes (quartered)
Fresh Parsley (chopped)

Preparation:

1. Place flour in a shallow bowl.

2. Season beef with salt and pepper.

3. Lightly coat pieces with flour.

4. Cook pork fat in a large heavy pot over medium heat until it renders its fat.

5. Remove large pieces of pork fat.

6. For about 5 minutes brown beef on all sides in rendered fat.

7. Remove beef and set aside.

8. For approximately 4 minutes add garlic, onion, carrot and diced celery to pot and slowly cook until softened.

9. Add bay leaves, red wine and tomato paste and stir to dissolve tomato paste.

10. Add beef chunks, season with salt and pepper.

11. Cover pot and simmer over low heat until meat is fork-tender for about 2 1/2 to 3 hours.

12. Add potatoes and remaining carrots and celery.

13. For the next 25 or 30 minutes continue to simmer until they are just cooked.

14. Serve in wide bowls and garnish with fresh parsley.