The best stew recipes cook the right ingredients until they become melt-in-your-mouth tender. Then it's time to cozy up with a big bowl of goodness!
35 Comforting Stew Recipes
Updated on Oct. 02, 2024
Slow-Cooker Beef Stew
Traditional beef stew recipes have to simmer for hours, but we use a slow cooker to make this recipe more hands-off. Brown the stew meat before adding it to the slow cooker to add caramelized flavor to the finished dish.
1/35
2/35
Irish Beef Stew
Total Time
3 hours 55 min
Servings
15 servings (3-3/4 quarts)
From the Recipe Creator:
Rich and hearty, this Irish beef stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec
It doesn’t get any more classic than Irish beef stew. The recipe contains a lot of ingredients, but don’t be intimidated: They all come together to create a dish that you’ll be talking about for a while. We especially like the addition of a dark stout beer (like Guinness), which adds a deeply roasted flavor.
For a hearty and comforting low-carb meal, I like keto beef stew. With tender chunks of beef, celery and carrots, and fragrant herbs like thyme and rosemary, this stew offers rich, savory flavors and a satisfying texture.
4/35
Cowboy Stew
Total Time
30 min
Servings
11 servings
From the Recipe Creator:
I made up this dish back in the early 1970s when I was down to very little food in the house. Since it's a combination of barbecue sauce, hamburger, hot dogs and beans, this one-skillet meal makes both children and adults happy. —Val Rananawski, Millville, New Jersey
What’s not to love about a one-pot stew recipe that’s ready to serve in 30 minutes? You only need five simple ingredients to make it: ground beef, baked beans, sliced hot dogs, barbecue sauce and Parmesan cheese. Other sausages work well instead of hot dogs, so use chorizo or andouille sausage if that’s what you have on hand.
5/35
Kielbasa Cabbage Stew
Total Time
45 min
Servings
4 servings
From the Recipe Creator:
If you enjoy German potato salad, you'll love this stew. Caraway seeds, smoky kielbasa, tender potatoes and shredded cabbage make it a delicious, surprisingly light change of pace. —Valerie Burrows, Shelby, Michigan
Kielbasa is a smoked Polish sausage made with garlic and spices, and it’s the base of this hearty and warming stew. Two cups of shredded cabbage might look like a lot when you’re putting it into the pot, but it will cook down to a manageable amount by the time the potatoes are cooked through.
6/35
Red Flannel Stew
Total Time
1 hour 55 min
Servings
5 servings
From the Recipe Creator:
When I was a child, every Saturday night was red flannel night. Grandpa and I wore our red flannel long underwear to supper, and Grandma, the cook, dressed in a long calico dress and sunbonnet. We’d eat this beet stew spooned over fluffy southern-style biscuits. Grandma learned to make the stew from earlier generations of our family. —Kathy Padgett, Diamond City, Arkansas
This stew gets its name from the beets that release their deep red hue into the cooking liquid as it simmers. Keep in mind that the corned beef is quite salty, so you won’t need to add too much seasoning. The root vegetables should take in a lot of the salt, but you can soak the corned beef in water for 12 hours before cooking if you’re salt sensitive.
7/35
Traditional Lamb Stew
Total Time
1 hour 20 min
Servings
6 servings
From the Recipe Creator:
This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. —Margery Richmond, Fort Collins, Colorado
When you’re in the mood for a classic meat-and-potatoes recipe, this is the stew to make. If you can find it, look for lamb shoulder for this recipe. It becomes very tender when braised, taking this stew to the next level.
8/35
Southern Okra Bean Stew
Total Time
30 min
Servings
11 servings (about 4 quarts)
From the Recipe Creator:
When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
One of our favorite vegetarian stew recipes becomes rich and thick with the addition of okra. This vegetable has a reputation for being quite slimy, but acidity from the tomatoes tempers its weird texture. If you anticipate making leftovers, keep the rice on the side to preserve the stew’s texture upon reheating.
9/35
Pork and Hominy Stew
Total Time
6 hours 30 min
Servings
8 servings (about 2-3/4 quarts)
From the Recipe Creator:
This aromatic pork stew, also known as pozole, is a southwestern delicacy. I make it in the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. —Joan Hallford, North Richland Hills, Texas
In the southwestern U.S., this stew is called posole or pozole for the Nahuatl word for “foam” (referring to the shape of the corn as it cooks). Hominy looks like corn, but it’s bigger with a chewier texture. The stew is rich and savory, and it achieves the perfect flavor when garnished with avocado and lime.
10/35
Moroccan Vegetable Stew
Total Time
50 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
This fragrant, spicy vegetable stew can be served over couscous or with warm pita bread. Try topping the Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California
This stew is loved by vegetarians and omnivores alike! It’s impossible to miss all the incredible flavors: buttery chickpeas, sweet butternut squash, creamy potatoes, acidic tomatoes and rich zucchini. Serve this stew with a side of pita bread and finish it with a dollop of yogurt.
11/35
Creamy Chicken & Broccoli Stew
Total Time
6 hours 15 min
Servings
8 servings
From the Recipe Creator:
Shh! Don’t tell anyone! This recipe is so simple, but you’d never know it. My husband, who normally doesn’t like chicken, asks for this dish regularly. —Mary Watkins, Little Elm, Texas
This stew gets its incredible flavor from chicken thighs cooked in Italian dressing and white wine. You can use chicken breasts if you prefer, but the thighs add a richer flavor. To make the dish feel even more comforting, serve the stew over mashed potatoes.
12/35
Skillet Chicken Stew
Total Time
40 min
Servings
6 servings
From the Recipe Creator:
It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. — Valerie Jordan, Kingmont, West Virginia
We don’t always have time to spend all day cooking, so we love having stew recipes like this one in our back pocket. It’s amazing how much flavor can come from so few ingredients! Dredging the chicken in flour before it’s cooked is a great shortcut to thickening the stew without making a roux.
13/35
Tuscan Pork Stew
Total Time
8 hours 45 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
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
This saucy stew gets its flavoring from red wine, fennel, black pepper and an unusual secret ingredient: orange marmalade. After several hours in the slow cooker, the pork becomes oh-so-soft and tender. Be sure to serve this one with a side of bread to sop up all the extra sauce, or serve it over thick noodles like fettuccine.
14/35
Squash and Lentil Lamb Stew
Total Time
6 hours 30 min
Servings
8 servings (2-1/2 quarts)
From the Recipe Creator:
My family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew—it was Dad's favorite! I changed the recipe to suit my family's more modern palates, but it still seems just as exotic and delicious. —Nancy Heishman, Las Vegas, Nevada
There’s nothing traditional about this recipe, but the ingredients come together to create an exotic dish that’s fun and enticing. The savory lamb, sweet squash and grassy spinach are perfectly balanced by the sauce (a combination of coconut milk, peanut butter, red curry paste and hoisin sauce). Finish it off with a squeeze of fresh lime, and you’ll find yourself craving this stew on the regular!
15/35
Mainly Mushroom Beef Carbonnade
Total Time
2 hours 45 min
Servings
6 servings
From the Recipe Creator:
This is the ultimate comfort food, an earth-and-turf combo that smells delicious while cooking and tastes like home. The mushrooms taste so meaty, you can decrease the amount of beef and add more portabellos if you like. —Susan Asanovic, Wilton, Connecticut
A carbonnade is a beef stew cooked in beer, but this recipe gives the classic a twist by adding a ton of portobello mushrooms. These mushrooms maintain their meaty texture as they cook and absorb the seasonings in the cooking liquid to become little flavor bombs. You won’t be sorry if you add more mushrooms than the recipe calls for!
16/35
Cabbage Roll Stew
Total Time
5 hours 25 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
A head of cabbage seems like it never ends. Here's a delicious way to use it up. My husband is this stew's biggest fan. —Pamela Kennemer, Sand Springs, Oklahoma
We love cabbage rolls, but they can be a lot of work. This stew recipe achieves the same flavorful results with a fraction of the work! Instead of using just ground beef, swap in 1/2 pound of Italian sausage to amp up the flavor. To get the full cabbage roll effect, serve this stew over rice.
17/35
Slow-Cooked Stuffed Pepper Stew
Total Time
4 hours 35 min
Servings
8 servings (3 quarts)
From the Recipe Creator:
This is my go-to pepper stew. When my garden yields green peppers, I dice and freeze them for those cold, blustery days to come.—Debbie Johnson, Centertown, Missouri
Here’s another classic recipe that’s been turned into a stew. Instead of going through the effort of steaming and stuffing peppers, simply toss the ingredients into the slow cooker and let it do its thing.
18/35
Italian Shredded Pork Stew
Total Time
8 hours 20 min
Servings
9 servings (about 3-1/2 quarts)
From the Recipe Creator:
Need a warm meal for a chilly night? Throw together this slow-cooked stew that’s brightened with fresh sweet potatoes, kale and Italian seasoning. The shredded pork is so tender, you’re going to want to make this dish all season long. —Robin Jungers, Campbellsport, Wisconsin
This stew recipe has a lot going on between all the vegetables, beans and shredded pork, so we were surprised at how simple it was to make. The pork shoulder becomes tender and shreddable in the slow cooker, but it will also release a lot of fat. Be sure to skim that fat from the top of the stew before serving it to avoid a greasy finish.
19/35
Lentil and Pasta Stew
Total Time
8 hours 25 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
Warm up with a big bowl of this stick-to-your-ribs stew that’s chock-full of chopped smoked sausage, hearty veggies and tender lentils. It’s terrific with oven-fresh baked bread. —Geraldine Saucier, Albuquerque, New Mexico
The combination of smoked sausage, ditalini pasta and lentils creates a hearty dish that’s perfect for a cold day. Ditalini is a very short, tube-shaped pasta that’s small enough to fit on a soup spoon. Feel free to substitute another small pasta shape if you can’t find it, like mini shells, tubetinni or macaroni.
20/35
Tuscan Portobello Stew
Total Time
40 min
Servings
4 servings
From the Recipe Creator:
Here’s a healthy one-skillet meal that’s quick and easy to prepare, yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
The beans and vegetables are the stars of this vegan stew, but you won’t notice anyone complaining—it tastes that good! Our recipe uses chopped fresh kale, but feel free to substitute your favorite leafty green, like spinach or Swiss chard. The stew is naturally gluten-free, but it tastes great with a side of crusty bread if allergens aren’t a concern.
21/35
Turkey Biscuit Stew
Total Time
35 min
Servings
8 servings
From the Recipe Creator:
This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
Need to use up leftover Thanksgiving turkey? Make this warming stew recipe! The recipe calls for baking biscuits on top of the stew to create a flaky topping, but you can bake them on the side if you’re making the stew in advance.
22/35
Slow-Cooker Meatball Stew
Total Time
6 hours 20 min
Servings
8 servings
From the Recipe Creator:
This recipe was a lifesaver when I worked full time and needed a dinner that we all would enjoy when we got home. It is perfect to let your young ones help prepare. They can chop, peel, mix and pour. It doesn’t matter if the veggies are all different sizes—your children will still devour this fun and tasty stew. —Kallee Krong-McCreery, Escondido, California
23/35
Weekday Beef Stew
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
Beef stew capped with flaky puff pastry adds comfort to the weeknight menu—my family is always glad to see this meal. Make a salad and call your crowd to the table. —Daniel Anderson, Kenosha, Wisconsin
This stew recipe uses a grocery store shortcut to ensure you can make it any night of the week. Refrigerated beef roast au jus comes cooked and ready to shred, so all you have to do is combine the ingredients and heat them through. Top it off by baking a sheet of puff pastry to take the flavors to the next level.
24/35
Squash & Chicken Stew
Total Time
6 hours 15 min
Servings
5 servings
From the Recipe Creator:
We created a satisfying stew that’s nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. —Taste of Home Test Kitchen
Stew is generally rich and hearty, but it doesn’t always feel that healthy. This version uses chicken and butternut squash to create a flavorful but nutritious combination. As a bonus, it looks absolutely gorgeous when scooped into a bowl with pearl couscous.
25/35
Cioppino
Total Time
4 hours 40 min
Servings
8 servings (2-1/2 quarts)
From the Recipe Creator:
If you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and it is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire
26/35
Great Northern Bean Stew
Total Time
1 hour 15 min
Servings
6 servings
From the Recipe Creator:
This thick and hearty stew with great northern beans is sure to chase the winter chills away. —Mildred Sherrer, Fort Worth, Texas
This recipe cuts down on the cooking time by using bulk pork sausage, and the flavors come together in less than an hour. The type of sausage you purchase will affect how the dish eats: Regular pork sausage brings a rich, porky flavor while hot Italian sausage will give the stew a spicy bite.
27/35
Turkey Cabbage Stew
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Chock-full of ground turkey, cabbage, carrots and tomatoes, this turkey cabbage soup delivers delicious down-home comfort on cool days. If you don't like cabbage, replace it with chopped green peppers. Simply saute the peppers with the turkey, onion and garlic. —Susan Lasken, Woodland Hills, California
Move over, ground beef. There’s a new star in town! This ground turkey stew combines lean meat with chopped cabbage, tomatoes and spices to create a bowl that’s both delicious and easy to make. You can freeze any leftovers for later, but you’ll want to add a little liquid when reheating to get the right texture.
28/35
Pressure-Cooker Beef Stew
Total Time
1 hour 5 min
Servings
6 servings
From the Recipe Creator:
I like to serve this twist on traditional stew with fresh rolls or crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure-cooker beef stew. —Joanne Wright, Niles, Michigan
Compared to the slow cooker, an electric pressure cooker makes quick work of transforming a boneless beef chuck roast into a pile of tender shredded beef. After pressure-cooking on high for 40 minutes, let the pressure release naturally while you chop the vegetables. While the roast is resting, the stew will finish cooking in only 8 minutes.
29/35
Black-Eyed Pea Sausage Stew
Total Time
45 min
Servings
6 servings
From the Recipe Creator:
I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. —Laura Wimbrow, Bridgeville, Delaware
If you’ve never tried black-eyed peas, you’ll want to add this recipe to your weeknight dinner plan. These dense, creamy beans taste fantastic when combined with smoky sausage and sweet corn. The beefy tomato sauce base really brings it all together, creating a rich and comforting bowl that’s ready to eat in just 30 minutes.
30/35
Venison Stew
Total Time
2 hours 20 min
Servings
8 servings
From the Recipe Creator:
I had no choice but to learn to cook many years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste—that's how my now-famous venison stew recipe came to be! —Gene Pitts, Wilsonville, Alabama
While most people think of deer when they hear venison, the term technically refers to any game meat—from elk to antelope to wild boar. If you don’t have a hunter in your life, seek out venison stew meat at your local butcher shop.
31/35
32/35
Brunswick Stew
Total Time
2 hours 30 min
Servings
24 servings (6 quarts)
From the Recipe Creator:
Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. —Alyce Ray, Forest Park, Georgia
Georgia and Virginia have both claimed they’re the birthplace of this famous stew, with Georgia versions featuring pork and Virginia’s including chicken. Ours contains both along with beef to create a stew that’s filling enough to serve as a main meal. Of course, that doesn’t mean you can’t serve it the traditional way—as a side for ribs along with coleslaw, potato salad and baked beans.
33/35
Lentil Pepperoni Stew
Total Time
1 hour 15 min
Servings
6 servings (2-1/4 quarts)
From the Recipe Creator:
Turkey pepperoni nicely spices this thick lentil stew with rich tomato broth. This is a stick-to-your-ribs mainstay at our house. Diane Hixon of Niceville, Florida.
Turkey pepperoni nicely spices this thick lentil stew with rich tomato broth. This is a stick-to-your-ribs mainstay at our house.
34/35
Apple Chicken Stew
Total Time
3 hours 35 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
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
This stew is perfect for crisp fall days when the leaves have turned colors and orchards harvest apples at a breakneck pace. It contains apple cider in the broth for a deep apple flavor, and cubes of tart apple (like Granny Smith) to infuse the fruit into every bite.
35/35
Jamaican-Style Beef Stew
Total Time
1 hour 40 min
Servings
5 servings (1-1/4 quarts)
From the Recipe Creator:
This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! —James Hayes, Ridgecrest, California
The aroma of this Jamaican-style beef stew will fill the entire house, causing stomachs to grumble with hunger long before the stew is ready. We use leaner top sirloin in this recipe, which has a more beef-forward flavor compared to stew meat, and it takes a fraction of the time to become tender.
