40 Healthy Stew Recipes You’ll Feel Good About

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin

Pork tenderloin becomes amazingly tender in this braised stew. It's a fantastic meal for a cold winter night. —Nella Parker, Hersey, Michigan

Tender pork, green chilies and hominy have roots in Southwestern cuisine but help bring the heat to the Midwest for those long winter nights. An easily adaptable stew, it's ready in 4 hours if cooked on high in a slow cooker, or in 8 hours if cooked low and slow. —Paul Sedillo, Plainfield, Illinois

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California

This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California

While on one of our small group quilting retreats, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed it around for others to enjoy—now I'm passing it on to you. —Melissa Glancy, La Grange, Kentucky

The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois

I’m a fan of green veggies. If it’s green, it belongs in my hearty beef stew. We serve it with buttered French bread. —Sandra Clark, Sierra Vista, BC

While in college, I studied abroad at the University of Manchester in England. At the time, I was a vegetarian and was pleasantly surprised at how delicious and diverse vegetarian food in Britain could be. After returning to the States, I created this version of my favorite meal from my favorite restaurant. As it simmers in the slow cooker and the enticing aroma fills the kitchen, I'm reminded of my time in England!

As they say, "Necessity of the mother of invention." I created this recipe because I had a package of stew meat I needed to use. I spotted the ginger beer in the fridge and rest is history. This stew has a delicious sweet-tangy flavor. It's nice to have a different way to serve an inexpensive meal.—Leslie Simms, Sherman Oaks, California

I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. —Michael Cohen, Los Angeles, California

This vegetarian stew is perfect when you want to take a break from meat. Adding the cream at the end gives it a smoother texture.—Michelle Collins, Suffolk Virginia

While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. —Maria Davis, Flower Mound, Texas

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of my mother. —Gloria Gowins, Dalton, Ohio

When there's a chill in the air, nothing beats this stew. Seasoned with thyme and dry mustard, the hearty slow-cooked stew is chock-full of tender carrots, potatoes and beef.—Earnestine Wilson, Waco, Texas

I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredientsyou have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas

When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make—just round out the meal with a fresh tossed salad. —Taste of Home Test Kitchen

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you can squeak in a few more calories. —Lynnette Davis, Tullahoma, Tennessee

Beef broth and herbs complement the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. — Helen Vail, Glenside, Pennsylvania

My husband and I enjoy visiting the apple orchards in nearby Nebraska City. We always make sure to buy extra cider to use in this sensational slow-cooked stew. —Carol Mathias, Lincoln, Nebraska

It's especially nice to use this recipe in fall, when the weather gets crisp and Nebraska's apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese.
-Joyce Glaesemann, Lincoln, Nebraska

This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. —Frances Conklin, Cottonwood, Idaho

I prefer main dishes that let me stay on my diet but still eat what the rest of the family eats. My husband and our young children think this diet-friendly stew is a hit. —Stephanie Wilson of Helix, Oregon

This beef stew is so hearty and tastes even better the next day—if there are leftovers! It goes great with corn bread or any crusty loaf. —Abbey Mueller, Enid, Oklahoma

Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.—Penny Hawkins, Mebane, North Carolina

I love to try new recipes fro my husband and myself, and also when we entertain friends and relatives. This stew is a little different from most because of the vermicelli.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin

My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. —Vickie Desourdy, Washington, North Carolina

Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.

Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. —Alissa Brown, Fort Washington, Pennsylvania

During a long winter (and spring), my husband and I were in need of something warm, comforting and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra. —Amy Chase, Vanderhoof, British Columbia

This is such an easy way to make a wonderful beef stew. You don't need to brown the meat first—just combine it with hearty chunks of carrots, potatoes and celery, and let it all cook together in a flavorful gravy. My daughter Karen came up with the recipe for her busy family. —Doris Sleeth, Naples, Florida

I lived with a West Indian family for awhile and enjoyed watching them cook. I lightened up this recipe by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. —Joanne Iovino, Kings Park, New York

I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. —Renee Murphy, Smithtown, New York

Turkey pepperoni nicely spices this thick lentil stew with its rich tomato broth. "This is a 'stick-to-your-ribs' mainstay at our house," says Diane Hixon of Niceville, Florida.

Try this comforting stew that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. —Nancy Elliott, Houston, Texas

Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois

I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. —Pam Corder, Monroe, Louisiana

This is my first completely original recipe—and it turned out to be awesome! It’s a hefty, rich stew, full of veggies, tender beef, a splash of red wine and simply wonderful flavors. —Tammy Munyon, Wichita, Kansas

If any dish could taste like a holiday, it’s this one with beef, pears, walnuts and sweet dried apricots. We recommend a leafy salad and rolls to complete the masterpiece. —Amy Dodson, Durango, Colorado

By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. —Marcia O'Neil, Cedar Crest, New Mexico