Busy weeknights call for hearty, satisfying meals that come together fast. If you’ve got stew meat in your freezer, you’re already halfway to a delicious dinner. From classic comfort food to global-inspired dishes, these 20 quick recipes will transform that humble cut into something special—no slow cooker required. Let’s dive in and find your new go-to weeknight winner!
Beef and Mushroom Quick Stew
Perfect for those chilly evenings when you need something hearty without spending hours in the kitchen, this Beef and Mushroom Quick Stew is my go-to comfort food. I often whip it up after a long day, finding the process of browning the beef strangely therapeutic, and it always fills the house with the most incredible, savory aroma that my family can’t resist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 2 tbsp all-purpose flour
– 4 cups beef broth
– 2 tbsp tomato paste
– 2 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 2 large carrots, peeled and sliced into 1/2-inch rounds
– 2 large russet potatoes, peeled and cut into 1-inch cubes
Instructions
1. Pat the 1.5 lbs beef chuck cubes completely dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side until deeply browned on all sides. Transfer the browned beef to a plate.
4. In the same pot, add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Add the 3 cloves minced garlic and 8 oz sliced cremini mushrooms, cooking for 4 more minutes until the mushrooms have released their liquid and begun to brown.
6. Sprinkle the 2 tbsp all-purpose flour over the mushroom mixture and cook, stirring constantly, for 1 full minute to cook out the raw flour taste.
7. Gradually whisk in the 4 cups beef broth and 2 tbsp tomato paste until no lumps remain, scraping up any browned bits from the bottom of the pot.
8. Return the seared beef and any accumulated juices to the pot, then stir in 2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
9. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 20 minutes.
10. Add the 2 sliced carrots and 2 cubed potatoes to the pot, submerging them in the liquid.
11. Cover and continue simmering on low heat for another 20 minutes, or until the potatoes and carrots are fork-tender and the beef is very tender.
12. Tip: For a thicker stew, remove the lid during the last 10 minutes of cooking to allow some liquid to evaporate.
Every spoonful of this stew delivers tender beef and earthy mushrooms in a rich, savory gravy. The carrots and potatoes soak up all that wonderful flavor, making it a complete meal that’s even better the next day—I love serving it over a slice of crusty bread to soak up every last drop.
Spicy Tomato and Beef Stew
During the chilly evenings of December, when the wind howls outside my kitchen window, I always crave something hearty and warming. This spicy tomato and beef stew has become my go-to comfort dish—it’s the kind of meal that simmers away on the stove while I cozy up with a book, filling the house with the most inviting aroma. I love how the spices mellow into the rich tomato base, creating a dish that’s both robust and deeply satisfying.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tbsp olive oil
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tbsp tomato paste
– 1 (28 oz) can crushed tomatoes
– 4 cups beef broth
– 2 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 2 bay leaves
– 3 large carrots, peeled and sliced into 1/2-inch rounds
– 2 large russet potatoes, peeled and cut into 1-inch cubes
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the beef chuck cubes dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season the beef with 1 tsp salt and 1/2 tsp black pepper.
4. Add the beef to the pot in a single layer, working in batches if needed to avoid overcrowding.
5. Sear the beef for 4-5 minutes per side until deeply browned, then transfer to a plate.
6. Reduce the heat to medium and add the diced yellow onion to the pot.
7. Sauté the onion for 5-7 minutes until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen its flavor.
10. Pour in the can of crushed tomatoes, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
11. Add 4 cups beef broth, 2 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 2 bay leaves.
12. Return the seared beef and any accumulated juices to the pot.
13. Bring the mixture to a boil, then reduce the heat to low.
14. Cover the pot and simmer for 1 hour 30 minutes, stirring occasionally.
15. Add the sliced carrots and cubed potatoes to the stew.
16. Cover and continue simmering for 45-60 minutes until the vegetables are tender and the beef shreds easily with a fork.
17. Remove and discard the bay leaves.
18. Stir in 1/4 cup chopped fresh parsley just before serving.
19. Ladle the stew into bowls and serve immediately.
Unbelievably tender beef melts in your mouth alongside the soft carrots and potatoes, all swimming in that velvety, spice-kissed tomato broth. The gentle heat from the red pepper flakes builds slowly with each bite, making this stew perfect for piling over a mound of creamy mashed potatoes or sopping up with crusty bread. Leftovers taste even better the next day, as the flavors have more time to marry and deepen in the fridge.
Quick Moroccan Lamb Stew
Whenever I’m craving something warm and comforting but don’t want to spend hours in the kitchen, this Quick Moroccan Lamb Stew is my go-to. It’s the perfect blend of savory lamb and aromatic spices that makes my whole house smell incredible, and it always reminds me of the cozy dinners my friend Amina used to make when we lived in the same apartment building.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs lamb stew meat, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 4 cups low-sodium chicken broth
– 2 large carrots, peeled and sliced into 1/2-inch rounds
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup dried apricots, chopped
– Salt to taste
– Fresh cilantro for garnish
Instructions
1. Pat the lamb stew meat dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the lamb cubes in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side until browned on all sides. Remove the lamb to a plate and set aside.
4. Reduce the heat to medium and add the diced onion to the pot. Cook for 5-7 minutes, stirring occasionally, until softened and translucent.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Stir in 1 tbsp ground cumin, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp cayenne pepper, and toast the spices with the onions and garlic for 30 seconds to release their oils.
7. Pour in the entire can of diced tomatoes with their juices, scraping the bottom of the pot to deglaze any browned bits.
8. Return the seared lamb and any accumulated juices to the pot.
9. Add 4 cups low-sodium chicken broth and bring the mixture to a boil over high heat.
10. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25 minutes.
11. Add the sliced carrots, drained chickpeas, and chopped dried apricots to the stew.
12. Cover and continue simmering for an additional 15-20 minutes, or until the carrots are tender when pierced with a fork and the lamb is fork-tender.
13. Taste the stew and season with salt as needed.
14. Ladle the stew into bowls and garnish with fresh cilantro leaves.
During the final simmer, the apricots plump up beautifully and melt into the broth, creating a subtle sweetness that balances the warm spices perfectly. I love serving this stew over a bed of fluffy couscous to soak up every last drop of the fragrant sauce, and the tender lamb practically falls apart with each spoonful.
Hearty Bean and Stew Meat Chili
Frigid winter nights always have me craving something that warms from the inside out. My go-to for these evenings is this incredibly hearty chili, a recipe I’ve tweaked over countless cozy dinners. It’s the perfect blend of smoky, savory, and satisfying, guaranteed to become a staple in your kitchen, too.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tbsp olive oil
– 1.5 lbs beef stew meat, cut into 1-inch cubes
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 (28 oz) can crushed tomatoes
– 3 cups beef broth
– 2 (15 oz) cans kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the 1.5 lbs beef stew meat dry with paper towels and add it to the pot in a single layer, searing until browned on all sides, about 8-10 minutes total. (Tip: Avoid overcrowding the pot to ensure a good sear; work in batches if necessary.)
3. Transfer the browned meat to a plate and set aside.
4. Reduce the heat to medium and add the diced yellow onion to the pot, cooking until softened and translucent, about 5 minutes.
5. Add the 4 minced garlic cloves and cook for 1 minute, stirring constantly until fragrant.
6. Stir in 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika, toasting the spices for 30 seconds to deepen their flavor.
7. Pour in the 28 oz can of crushed tomatoes and 3 cups beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the seared beef stew meat and any accumulated juices to the pot.
9. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, stirring occasionally. (Tip: A low, slow simmer is key for tenderizing the stew meat.)
10. After simmering, stir in the drained and rinsed kidney beans, black beans, 1 tsp salt, and 1/2 tsp black pepper.
11. Cover the pot again and continue simmering on low heat for an additional 30 minutes. (Tip: For a thicker chili, remove the lid during the last 15 minutes of cooking.)
12. Remove the pot from the heat and let the chili rest, covered, for 10 minutes before serving.
Rich and deeply flavorful, this chili boasts tender chunks of beef that melt in your mouth alongside creamy beans in a smoky, tomato-based broth. I love serving it over a bed of fluffy rice or with a side of warm cornbread for soaking up every last drop. Leftovers taste even better the next day, making it a perfect make-ahead meal for busy weeks.
Garlic Herb Beef Stew
Nothing warms up a chilly December evening like a hearty beef stew, and this garlic herb version has become my go-to comfort food after a long day. I love how the savory aroma fills the kitchen, reminding me of cozy family dinners growing up—it’s the perfect dish to slow down and savor the season.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 4 carrots, sliced into 1/2-inch rounds
– 3 stalks celery, chopped
– 4 cups beef broth
– 1 cup red wine
– 2 tbsp tomato paste
– 2 tsp dried thyme
– 1 tsp dried rosemary
– 2 bay leaves
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp all-purpose flour
– 2 tbsp water
Instructions
1. Pat the beef chuck cubes dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add half the beef cubes in a single layer and sear until browned on all sides, about 5-7 minutes total, then transfer to a plate and repeat with remaining beef and 1 tbsp olive oil.
4. Reduce heat to medium and add the chopped onion to the pot, cooking until softened, about 5 minutes.
5. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Stir in the sliced carrots and chopped celery, cooking for 3 minutes to soften slightly.
7. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
8. Add the beef broth, tomato paste, dried thyme, dried rosemary, bay leaves, salt, and black pepper, stirring to combine.
9. Return the seared beef and any juices to the pot, bringing the mixture to a simmer.
10. Cover and reduce heat to low, simmering for 2 hours until the beef is tender, stirring occasionally to prevent sticking.
11. In a small bowl, whisk together the all-purpose flour and water until smooth to create a slurry for thickening.
12. Stir the slurry into the stew and simmer uncovered for 10 minutes until slightly thickened.
13. Remove and discard the bay leaves before serving.
So rich and savory, this stew boasts tender beef that melts in your mouth with a robust garlic-herb broth. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop—it’s a meal that feels like a warm hug on a cold night.
Crockpot Quick Stew Meat with Potatoes
A busy weeknight calls for a comforting meal that practically cooks itself, and this Crockpot stew with tender meat and potatoes has become my go-to solution when time is tight but cravings demand something hearty. I love how the slow cooker transforms simple ingredients into a rich, flavorful dish with minimal effort—perfect for those evenings when I’d rather relax than hover over the stove.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs stew meat, cut into 1-inch cubes
– 4 medium potatoes, peeled and diced into 1-inch pieces
– 1 onion, diced
– 2 carrots, sliced into 1/2-inch rounds
– 3 cloves garlic, minced
– 2 cups beef broth
– 1/4 cup tomato paste
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp cornstarch
– 2 tbsp water
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 2 lbs stew meat to the skillet in a single layer, searing for 3-4 minutes per side until browned on all edges—this builds flavor, so don’t skip it!
3. Transfer the seared meat to a 6-quart slow cooker.
4. In the same skillet, sauté 1 diced onion and 3 minced garlic cloves over medium heat for 3 minutes until fragrant and softened.
5. Add the onion and garlic mixture to the slow cooker with the meat.
6. Place 4 diced potatoes and 2 sliced carrots evenly over the meat in the slow cooker.
7. In a small bowl, whisk together 2 cups beef broth, 1/4 cup tomato paste, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until smooth.
8. Pour the broth mixture over the vegetables and meat in the slow cooker, ensuring everything is submerged.
9. Cover and cook on LOW heat for 6 hours until the meat is fork-tender and potatoes are soft when pierced with a fork.
10. In a separate small bowl, create a slurry by mixing 2 tbsp cornstarch with 2 tbsp cold water until no lumps remain.
11. Stir the cornstarch slurry into the stew, then cover and cook on HIGH for 15 minutes until the broth thickens to a gravy-like consistency.
12. Taste and adjust seasoning if needed before serving.
Rich and savory, this stew boasts melt-in-your-mouth meat and creamy potatoes in a deeply flavored gravy. I love serving it over mashed cauliflower for a low-carb twist or with crusty bread to soak up every last drop—it’s comfort in a bowl that always satisfies.
One-Pot Irish Stew
Just when the winter chill starts to bite, I find myself craving something deeply comforting and simple to make, which is exactly why this one-pot wonder is a staple in my kitchen. It’s the kind of hearty, no-fuss meal that simmers away while you relax, filling your home with the most incredible aroma.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tbsp olive oil
– 2 lbs lamb stew meat, cut into 1-inch cubes
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 large carrots, peeled and cut into 1-inch chunks
– 4 medium russet potatoes, peeled and cut into 1-inch cubes
– 4 cups beef broth
– 1 cup dark beer (like a stout)
– 2 tbsp tomato paste
– 2 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 2 bay leaves
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
2. Pat the 2 lbs lamb stew meat dry with paper towels, then add it to the pot in a single layer, working in batches if necessary to avoid crowding.
3. Sear the meat for 3-4 minutes per side until deeply browned on all sides, then transfer it to a plate. (Tip: Don’t rush this step—a good sear builds incredible flavor for the stew.)
4. Reduce the heat to medium and add the diced onion to the pot, cooking for 5 minutes until softened and translucent.
5. Add the 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Stir in the 2 tbsp tomato paste and cook for 1 minute to caramelize it slightly.
7. Pour in the 1 cup dark beer to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
8. Return the seared lamb and any accumulated juices to the pot.
9. Add the 4 cups beef broth, 2 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 2 bay leaves, stirring to combine.
10. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a lid, and simmer for 1 hour and 30 minutes. (Tip: A low, steady simmer is key for tender meat—avoid boiling.)
11. Add the 4 chopped carrots and 4 cubed potatoes to the pot, submerging them in the liquid.
12. Cover and continue simmering for 45-50 minutes, until the vegetables are fork-tender. (Tip: Check the potatoes by piercing one with a fork; it should slide in easily.)
13. Remove the pot from the heat and discard the bay leaves.
14. Stir in the 1/4 cup chopped fresh parsley just before serving.
Unbelievably tender, the lamb practically melts alongside the sweet carrots and creamy potatoes in a rich, beer-infused broth. I love serving it in deep bowls with a chunk of crusty bread for dipping, or for a fun twist, spoon it over a bed of buttery mashed parsnips to highlight its earthy notes.
Quick Bourguignon-Style Beef Stew
Finally, after a long day of holiday shopping and wrapping gifts, I needed something hearty and comforting that wouldn’t keep me in the kitchen all evening. This quick Bourguignon-style beef stew is my go-to when I crave that deep, wine-infused flavor but don’t have hours to spare—it’s the cozy hug in a bowl we all deserve this time of year.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 8 oz cremini mushrooms, halved
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 cup dry red wine
– 2 cups beef broth
– 1 tbsp tomato paste
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the beef chuck cubes dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add half the beef cubes in a single layer without crowding and sear until browned on all sides, about 3–4 minutes per side; transfer to a plate and repeat with remaining beef and 1 tbsp olive oil.
4. Reduce heat to medium and add the diced onion, cooking until softened and translucent, about 5 minutes.
5. Stir in the carrots and mushrooms, cooking until the mushrooms release their liquid, about 4 minutes.
6. Add the minced garlic and cook until fragrant, about 30 seconds.
7. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
8. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
9. Let the wine simmer until reduced by half, about 3 minutes.
10. Stir in the beef broth, tomato paste, thyme sprigs, bay leaf, salt, and black pepper.
11. Return the seared beef and any accumulated juices to the pot, bringing the mixture to a gentle boil.
12. Reduce heat to low, cover, and simmer until the beef is tender and the sauce has thickened, about 30 minutes.
13. Remove the thyme sprigs and bay leaf, then stir in the chopped parsley.
14. Serve hot in bowls.
My favorite part is how the beef becomes melt-in-your-mouth tender while the red wine creates a rich, glossy sauce that clings to every bite. Mash some potatoes or ladle it over buttery egg noodles for a truly comforting meal that feels indulgent yet effortless.
Smoky Chipotle Beef Stew
Winters in my Midwest home always call for a hearty, warming stew, and after a particularly blustery day of holiday shopping last week, I craved something with a smoky kick to shake off the chill. This chipotle beef stew is my go-to—it simmers away while I wrap gifts, filling the house with an aroma that promises deep, complex flavors. I love how the smokiness from the peppers mellows into the rich broth, creating a dish that’s both comforting and boldly satisfying.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tbsp olive oil
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tbsp tomato paste
– 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce
– 4 cups beef broth
– 1 cup red wine
– 3 large carrots, peeled and cut into 1-inch pieces
– 2 large russet potatoes, peeled and cut into 1-inch cubes
– 2 bay leaves
– 1 tsp dried oregano
– 1/4 cup chopped fresh cilantro, for garnish
Instructions
1. Pat the beef chuck roast cubes dry with paper towels, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef in a single layer, working in batches to avoid overcrowding, and sear for 3–4 minutes per side until deeply browned on all edges; transfer to a plate. Tip: Don’t stir the beef immediately—letting it sear undisturbed creates a flavorful crust that enriches the stew.
4. Reduce heat to medium, add the diced yellow onion to the pot, and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
5. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Stir in 2 tbsp tomato paste and cook for 2 minutes, until it darkens slightly and coats the onions.
7. Add 2 minced chipotle peppers and 1 tbsp adobo sauce, stirring for 1 minute to blend the smoky flavors.
8. Pour in 1 cup red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits, and simmer for 3–4 minutes until reduced by half.
9. Return the seared beef and any juices to the pot, then add 4 cups beef broth, 2 bay leaves, and 1 tsp dried oregano.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, stirring occasionally. Tip: Keep the lid slightly ajar to allow steam to escape, which helps concentrate the broth without boiling over.
11. Add the peeled, cut carrots and potatoes, submerging them in the liquid, cover, and simmer for an additional 45–50 minutes until the vegetables are fork-tender. Tip: Test the beef at this stage—it should shred easily with a fork; if not, simmer for 10–15 more minutes.
12. Remove and discard the bay leaves, then taste and adjust seasoning if needed.
13. Ladle the stew into bowls and garnish with 1/4 cup chopped fresh cilantro.
Hearty and robust, this stew boasts tender beef that falls apart with a gentle nudge, swimming in a velvety, smoky broth with soft carrots and potatoes. I love serving it over a bed of creamy polenta or with crusty bread for dipping, as the chipotle heat lingers just enough to warm you from the inside out on the coldest evenings.
Quick Hungarian Goulash
Ever have one of those nights where you just need something hearty, comforting, and on the table fast? That was me last Tuesday after a long day, and my go-to solution is this quick version of Hungarian goulash. It’s the perfect cozy meal that feels like a hug in a bowl, without spending hours at the stove.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 1 lb beef stew meat, cut into 1-inch cubes
– 2 tbsp sweet paprika
– 1 tsp caraway seeds
– 1/4 tsp black pepper
– 1/2 tsp salt
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 (14.5 oz) can diced tomatoes
– 2 cups beef broth
– 2 medium potatoes, peeled and cubed
– 1/4 cup sour cream
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 large yellow onion, diced, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add 1 lb beef stew meat, cut into 1-inch cubes, and sear until browned on all sides, about 6-8 minutes total.
4. Stir in 2 tbsp sweet paprika, 1 tsp caraway seeds, 1/4 tsp black pepper, and 1/2 tsp salt, coating the beef and onions evenly for 1 minute to toast the spices.
5. Add 2 cloves garlic, minced, and 1 red bell pepper, diced, cooking for 2 minutes until fragrant.
6. Pour in 1 (14.5 oz) can diced tomatoes and 2 cups beef broth, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
8. Add 2 medium potatoes, peeled and cubed, cover again, and simmer for an additional 15 minutes until the potatoes are fork-tender.
9. Remove the pot from the heat and stir in 1/4 cup sour cream until fully incorporated and the sauce is creamy.
10. Let the goulash rest for 5 minutes off the heat before serving to allow the flavors to meld.
But what I love most is how the tender beef and soft potatoes soak up that rich, paprika-spiced broth, creating a deeply satisfying stew. Serve it over egg noodles or with a chunk of crusty bread for dipping—it’s comfort food at its best, perfect for a chilly evening.
Mediterranean Lamb Stew with Olives
Diving into my kitchen on a chilly evening always calls for something hearty and aromatic, and this Mediterranean lamb stew with olives is my go-to comfort dish that fills the house with the most inviting scents. I love how the rich flavors meld together slowly, reminding me of cozy family dinners where everyone gathers around the table. It’s a recipe that feels both rustic and elegant, perfect for impressing guests or just treating yourself after a long day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– 2 lbs lamb shoulder, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 2 cups chicken broth
– 1 cup dry red wine
– 1 can (14.5 oz) diced tomatoes
– 1 cup pitted Kalamata olives
– 2 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 2 carrots, sliced into 1/2-inch rounds
– 2 potatoes, peeled and cubed into 1-inch pieces
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Pat the 2 lbs lamb shoulder cubes dry with paper towels to ensure a good sear, then add them to the pot in a single layer without overcrowding.
3. Brown the lamb on all sides for 8-10 minutes until deeply golden, stirring occasionally to prevent sticking.
4. Remove the lamb from the pot and set it aside on a plate, leaving any drippings in the pot.
5. Add the chopped onion to the pot and sauté for 5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in 1 cup dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
8. Return the browned lamb to the pot along with any accumulated juices.
9. Add 2 cups chicken broth, 1 can diced tomatoes, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
10. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour to tenderize the lamb.
11. After 1 hour, add the sliced carrots and cubed potatoes, submerging them in the liquid.
12. Cover and continue simmering for another 45 minutes until the vegetables are fork-tender.
13. Stir in 1 cup pitted Kalamata olives and cook uncovered for 15 minutes to allow the stew to thicken slightly.
14. Remove from heat and let it rest for 10 minutes before serving to let the flavors meld.
15. Serve the stew hot in bowls, optionally garnished with fresh herbs like parsley.
As you ladle it out, you’ll notice the tender lamb practically falls apart, while the olives add a briny punch that balances the rich tomato base. I love pairing it with crusty bread to soak up every last bit of sauce, or for a lighter twist, serve it over a bed of fluffy couscous to let the Mediterranean vibes shine through.
Easy Beef and Vegetable Stew
Zipping through the holiday rush left me craving something hearty and hands-off, so I turned to my trusty Dutch oven for this cozy beef and vegetable stew. It’s the kind of meal that simmers away while you wrap gifts or binge a show, filling the kitchen with the most comforting aroma. I love how the flavors deepen over time, making it even better the next day—if there’s any left!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 cup red wine
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 2 bay leaves
– 4 large carrots, peeled and cut into 1-inch pieces
– 3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup frozen peas
– Salt and black pepper
Instructions
1. Pat the beef chuck cubes dry with paper towels and season generously with salt and black pepper on all sides.
2. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Add half the beef cubes in a single layer and sear until browned on all sides, about 3–4 minutes per side, then transfer to a plate and repeat with the remaining beef and 1 tbsp olive oil. Tip: Avoid crowding the pot to ensure a good sear and prevent steaming.
4. Reduce heat to medium and add the diced yellow onion to the pot, cooking until softened and translucent, about 5 minutes.
5. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
7. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
8. Add the seared beef back to the pot along with any accumulated juices.
9. Pour in the beef broth and add the dried thyme and bay leaves, stirring to combine.
10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, stirring occasionally. Tip: Keep the lid slightly ajar to allow some evaporation and thickening.
11. Add the carrot pieces and potato cubes to the pot, stirring to submerge them in the liquid.
12. Cover and continue simmering for 45 minutes, or until the vegetables are tender when pierced with a fork.
13. Stir in the frozen peas and cook for 5 minutes until heated through. Tip: Add the peas at the end to retain their bright color and fresh texture.
14. Remove the bay leaves, taste the stew, and adjust seasoning with salt and black pepper if needed.
15. Ladle the stew into bowls and serve immediately.
This stew yields tender beef that falls apart with a fork, surrounded by soft vegetables in a rich, savory broth. The red wine adds a subtle depth that pairs wonderfully with crusty bread for dipping, and I often top it with a sprinkle of fresh parsley for a pop of color.
Speedy Korean Beef Stew (Soegogi-Jjigae)
Yesterday, after a long day of holiday shopping, I found myself craving something deeply comforting yet quick enough to throw together before my energy vanished entirely. That’s when I remembered this lifesaver of a stew—a recipe I’ve tweaked over the years to be both soul-warming and surprisingly speedy. It’s the perfect cozy hug in a bowl for those busy weeknights when you need a flavorful escape.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 lb beef sirloin, thinly sliced
– 1 medium onion, thinly sliced
– 4 cloves garlic, minced
– 1 tbsp gochujang (Korean red pepper paste)
– 4 cups beef broth
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 1 medium potato, peeled and cubed
– 1 medium carrot, peeled and sliced
– 4 oz firm tofu, cubed
– 2 green onions, sliced
Instructions
1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb thinly sliced beef sirloin and cook, stirring occasionally, until browned on all sides, about 3-4 minutes. (Tip: Don’t overcrowd the pot to ensure proper browning.)
3. Add 1 thinly sliced onion and 4 minced garlic cloves to the pot, stirring constantly until fragrant and the onion softens slightly, about 2 minutes.
4. Stir in 1 tbsp gochujang until it coats the beef and vegetables evenly, about 30 seconds.
5. Pour in 4 cups beef broth, 2 tbsp soy sauce, and 1 tbsp brown sugar, scraping the bottom of the pot to release any browned bits.
6. Bring the mixture to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
7. Add 1 cubed potato and 1 sliced carrot to the pot, ensuring they are submerged in the liquid.
8. Cover the pot and simmer for 10 minutes, or until the potatoes and carrots are fork-tender. (Tip: Check tenderness by piercing a potato cube with a fork; it should slide in easily.)
9. Gently stir in 4 oz cubed firm tofu and simmer uncovered for an additional 5 minutes to heat through. (Tip: Add tofu last to prevent it from breaking apart during cooking.)
10. Remove the pot from the heat and stir in 2 sliced green onions.
11. Ladle the stew into bowls and serve immediately.
My favorite part is how the tender beef and soft vegetables soak up the rich, slightly spicy broth, creating a wonderfully hearty texture. For a creative twist, I sometimes serve it over a scoop of steamed rice or with a side of kimchi to balance the warmth with a tangy crunch.
Quick Red Wine Braised Stew Meat
Last night, as a chilly wind rattled my kitchen window, I found myself craving something deeply comforting and effortlessly elegant—the kind of meal that simmers away while you tidy up, filling the house with an irresistible aroma. This quick red wine braised stew meat is my go-to for turning a simple package of beef into a rich, fork-tender masterpiece with minimal fuss, perfect for a cozy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 2 lbs beef stew meat, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 2 cups beef broth
– 1 cup dry red wine
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper
Instructions
1. Pat the beef stew meat completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Season the beef generously with salt and pepper on all sides.
4. Add half the beef to the pot in a single layer, searing for 3-4 minutes per side until deeply browned, then transfer to a plate.
5. Repeat with the remaining 1 tbsp olive oil and beef, transferring all seared meat to the plate.
6. Reduce heat to medium and add the diced onion to the pot, cooking for 5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the sliced carrots and cook for 2 more minutes.
9. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon—this adds incredible flavor.
10. Let the wine simmer for 2 minutes to reduce slightly.
11. Stir in the tomato paste until well combined with the vegetables.
12. Return the seared beef and any accumulated juices to the pot.
13. Pour in the beef broth, ensuring the liquid just covers the meat.
14. Add the dried thyme and bay leaf, stirring gently to incorporate.
15. Bring the stew to a gentle simmer, then reduce heat to low.
16. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
17. Braise the stew for 1 hour and 15 minutes, checking occasionally to ensure it maintains a low simmer.
18. After 1 hour and 15 minutes, remove the lid and simmer uncovered for 15 minutes to slightly thicken the sauce.
19. Discard the bay leaf and taste the stew, adjusting salt and pepper if needed.
20. Serve the stew hot.
Succulent and deeply savory, the beef becomes incredibly tender, practically melting apart at the touch of a fork. The red wine creates a glossy, rich sauce that clings to every bite, with the carrots adding a subtle sweetness. I love serving this over a mound of creamy mashed potatoes or with a crusty baguette for soaking up every last drop.
Creamy Bacon and Beef Stew
Biting into a bowl of this stew on a chilly evening is pure comfort—it’s the kind of hearty, stick-to-your-ribs meal I crave after a long day. I love how the creamy sauce clings to every tender piece of beef and bacon, making it a family favorite that’s surprisingly simple to pull together. Honestly, my secret is letting it simmer low and slow; it fills the whole house with the most incredible aroma.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 6 slices bacon
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup all-purpose flour
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 carrots, peeled and sliced into 1/2-inch rounds
– 3 stalks celery, sliced into 1/2-inch pieces
– 4 cups beef broth
– 2 tbsp tomato paste
– 2 tsp dried thyme
– 1 bay leaf
– 1 cup heavy cream
– 2 tbsp chopped fresh parsley
Instructions
1. Place a large Dutch oven or heavy pot over medium heat and cook the bacon until crispy, about 8–10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Pat the beef cubes dry with paper towels, then season evenly with the salt and black pepper. Dredge each piece in the all-purpose flour, shaking off any excess.
3. Increase the heat to medium-high and brown the beef in the bacon fat in a single layer, working in batches if needed, for about 4–5 minutes per side until a deep crust forms. Remove the beef and set aside.
4. Reduce the heat to medium and add the diced onion to the pot, cooking for 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
5. Stir in the sliced carrots and celery, cooking for another 5 minutes to lightly soften the vegetables.
6. Return the browned beef and any accumulated juices to the pot. Add the beef broth, tomato paste, dried thyme, and bay leaf, stirring to combine and scrape up any browned bits from the bottom.
7. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally, until the beef is fork-tender.
8. Remove and discard the bay leaf. Stir in the heavy cream and crumble the reserved cooked bacon into the stew. Simmer uncovered for 10 more minutes to slightly thicken the sauce.
9. Remove from heat and stir in the chopped fresh parsley.
10. Even the creamiest stew benefits from a rest—let it sit off the heat for 10 minutes before serving to allow the flavors to meld beautifully. Expect a rich, velvety texture that coats each savory bite, with the smoky bacon adding a delightful crunch against the tender beef. I love serving it over a mound of mashed potatoes or with a chunk of crusty bread to soak up every last drop.
Thai Coconut Beef Stew
Just when I thought I’d tried every cozy stew, a trip to a tiny Thai restaurant in Portland last winter introduced me to this incredible coconut beef stew. It’s become my go‑to for chilly evenings—rich, fragrant, and surprisingly easy to pull together, even on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 2 tbsp vegetable oil
– 1.5 lbs beef chuck, cut into 1‑inch cubes
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (13.5 oz) can full‑fat coconut milk
– 2 cups beef broth
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 2 medium carrots, peeled and sliced into ½‑inch rounds
– 1 red bell pepper, sliced into 1‑inch strips
– 1 lime, juiced
– ¼ cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium‑high heat until shimmering, about 2 minutes.
2. Pat 1.5 lbs beef chuck cubes dry with paper towels, then add them to the pot in a single layer without crowding—work in batches if needed to ensure a good sear.
3. Sear the beef for 3–4 minutes per side until deeply browned on all sides, then transfer to a plate. Tip: Don’t rush the searing; that browned crust builds the stew’s foundation of flavor.
4. Reduce heat to medium and add the diced onion to the pot, scraping up any browned bits from the bottom.
5. Sauté the onion for 5–7 minutes until softened and translucent.
6. Add 4 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
7. Stir in 2 tbsp red curry paste and cook for 1 minute to toast the spices.
8. Pour in 1 can coconut milk and 2 cups beef broth, stirring to combine.
9. Add 2 tbsp fish sauce and 1 tbsp brown sugar, stirring until the sugar dissolves.
10. Return the seared beef and any accumulated juices to the pot, along with the sliced carrots.
11. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes. Tip: Keep it at a bare simmer—a rolling boil can make the beef tough.
12. After 1 hour and 30 minutes, add the sliced red bell pepper to the pot.
13. Cover and continue simmering for another 30 minutes until the beef is fork‑tender and the peppers are soft.
14. Remove the pot from heat and stir in the juice of 1 lime. Tip: Always add lime juice off the heat to preserve its bright, fresh acidity.
15. Stir in ¼ cup chopped cilantro just before serving.
Melt‑in‑your‑mouth beef and tender vegetables swim in a velvety, aromatic broth that’s both rich from the coconut milk and bright from the lime. I love serving it over jasmine rice to soak up every last drop, or with a side of crusty bread for a truly comforting meal.
Quick BBQ Beer Stew
Just when I thought my slow-cooker was going to collect dust for the season, I stumbled upon this incredibly easy BBQ Beer Stew that’s become my go-to for chilly evenings. It’s the kind of hearty, no-fuss meal that simmers away while you tackle other things, and the blend of smoky barbecue sauce with malty beer creates a deeply comforting flavor my whole family loves. I love making a big batch on Sunday to have leftovers for the week—it only gets better as the flavors meld.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 12 oz lager beer
– 1 cup barbecue sauce
– 2 tbsp tomato paste
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 large carrots, sliced into 1/2-inch rounds
– 2 stalks celery, sliced into 1/2-inch pieces
– 2 tbsp cornstarch
– 2 tbsp water
Instructions
1. Pat the beef cubes dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if necessary, and sear for 3-4 minutes per side until browned.
4. Transfer the seared beef to a plate and set aside.
5. Reduce the heat to medium and add the diced onion to the pot, cooking for 5 minutes until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
8. Stir in the lager beer, barbecue sauce, tomato paste, smoked paprika, black pepper, and salt until well combined.
9. Return the seared beef and any accumulated juices to the pot.
10. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and let it cook for 1 hour 30 minutes.
11. Add the sliced carrots and celery to the stew.
12. Cover and continue cooking on low for another 45 minutes until the vegetables are tender and the beef is fork-tender.
13. In a small bowl, whisk together the cornstarch and water to create a slurry.
14. Stir the slurry into the stew and simmer uncovered for 5-10 minutes until the sauce thickens to your desired consistency.
The stew turns out rich and velvety, with the beer adding a subtle malty sweetness that balances the smoky barbecue tang perfectly. I love serving it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up every last bit of that delicious sauce.
Sausage and Stew Meat Cassoulet
As the winter chill sets in, I find myself craving hearty, one-pot meals that warm the kitchen and fill the house with incredible aromas. This Sausage and Stew Meat Cassoulet is my go-to comfort food—it’s the kind of dish I love to simmer on a lazy Sunday afternoon, letting the flavors meld while I catch up on a good book or a favorite show. Trust me, the wait is absolutely worth it.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound pork stew meat, cut into 1-inch cubes
– 1 pound Italian sausage links
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced into ½-inch rounds
– 2 stalks celery, diced
– 1 (28-ounce) can crushed tomatoes
– 2 cups chicken broth
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 bay leaves
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound pork stew meat and sear until browned on all sides, about 6–8 minutes total, then transfer to a plate using a slotted spoon.
3. Add 1 pound Italian sausage links to the same pot and brown on all sides, about 5 minutes, then transfer to the plate with the stew meat.
4. Reduce heat to medium and add 1 large diced yellow onion, cooking until softened and translucent, about 5 minutes.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
6. Add 2 sliced carrots and 2 diced celery stalks, cooking for 4–5 minutes until slightly tender.
7. Pour in 1 can crushed tomatoes and 2 cups chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
8. Return the browned stew meat and sausage to the pot, along with 1 can drained cannellini beans, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon salt, ¼ teaspoon black pepper, and 2 bay leaves.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally to prevent sticking.
10. After 2 hours, remove the lid and simmer uncovered for an additional 15–20 minutes to thicken the sauce slightly.
11. Discard the bay leaves and serve hot.
What makes this cassoulet truly special is its rich, velvety texture from the slow-simmered tomatoes and beans, perfectly complementing the savory sausage and tender stew meat. I love serving it in deep bowls with a side of crusty bread to soak up every last bit of the flavorful broth, or over a bed of creamy polenta for an extra cozy twist.
Lentil and Stew Meat Stew
There’s something about a hearty stew that just feels like a warm hug on a chilly evening—especially when it’s packed with tender stew meat and protein-rich lentils. I first made this dish after a long day of hiking, craving something filling and comforting, and it’s been a winter staple in my kitchen ever since. It’s the kind of recipe that simmers away while you relax, filling your home with the most inviting aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 tbsp olive oil
– 1.5 lbs beef stew meat, cubed
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 cup dried brown lentils, rinsed
– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 bay leaf
– Salt and black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the 1.5 lbs beef stew meat dry with paper towels to ensure a good sear, then add it to the pot in a single layer without overcrowding.
3. Sear the meat for 3–4 minutes per side until browned on all sides, then transfer it to a plate using a slotted spoon.
4. Add the diced onion to the pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add the sliced carrots and celery, cooking for another 5 minutes to soften slightly.
7. Return the seared beef to the pot along with any accumulated juices.
8. Add the rinsed 1 cup dried brown lentils, 4 cups beef broth, 1 can diced tomatoes, 1 tsp dried thyme, 1 tsp smoked paprika, and 1 bay leaf, stirring to combine.
9. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally to prevent sticking.
10. After simmering, remove the lid and continue cooking for 15 more minutes to thicken the stew slightly.
11. Discard the bay leaf, then season with salt and black pepper to taste, starting with 1 tsp salt and ½ tsp pepper and adjusting as needed.
12. Remove the pot from the heat and let it rest for 10 minutes before serving to allow the flavors to meld.
A rich, savory broth coats every spoonful, with the lentils adding a pleasant earthiness that complements the melt-in-your-mouth beef. I love serving this stew over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up every last drop—it’s comfort food at its coziest.
Quick Italian Tomato Basil Beef Stew
Pulling out my trusty Dutch oven on a chilly evening always feels like a warm hug, and this Quick Italian Tomato Basil Beef Stew is my go-to when I want something hearty without spending hours in the kitchen—it’s the kind of meal that makes my family gather around the table without me having to call them twice.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 2 stalks celery, sliced into 1/2-inch pieces
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 1 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1 bay leaf
– 1/4 cup fresh basil, chopped
– 1 tbsp balsamic vinegar
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Pat 1.5 lbs beef chuck cubes dry with paper towels to ensure a good sear, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Add the beef to the pot in a single layer, working in batches if needed to avoid overcrowding, and sear for 3-4 minutes per side until deeply browned.
4. Transfer the seared beef to a plate, leaving any drippings in the pot.
5. Reduce heat to medium and add 1 diced onion, cooking for 5 minutes until softened and translucent.
6. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in 2 sliced carrots and 2 sliced celery pieces, cooking for 4 minutes until slightly tender.
8. Mix in 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.
9. Pour in 1 can crushed tomatoes, 2 cups beef broth, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 1 bay leaf, scraping the bottom of the pot to release browned bits.
10. Return the seared beef and any accumulated juices to the pot, bringing the mixture to a boil.
11. Reduce heat to low, cover, and simmer for 30 minutes until the beef is fork-tender.
12. Stir in 1/4 cup chopped fresh basil and 1 tbsp balsamic vinegar, then simmer uncovered for 5 minutes to meld flavors.
13. Remove and discard the bay leaf before serving.
Knowing how the tender beef melts in your mouth with each spoonful, this stew’s rich tomato base gets a bright lift from the basil and balsamic—I love serving it over creamy polenta or with a crusty loaf to soak up every last drop.
Summary
Just what you need to warm up those busy weeknights! These 20 hearty stew meat recipes prove that comfort food doesn’t have to be complicated. We hope you find a new family favorite—give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest to help out another busy cook. Happy stewing!
