Wondering what types of stew recipes to make this winter?
We’ve got you covered! When the cold rolls around, there is nothing better than some comfort food, and nothing says comfort food better than a pot of stew. Yet, not all stews are created equally, and some are actually better than others. Of course, you may have a tried-and-true recipe that has been handed down in your family since your great-great-grandmother decided it was the best. But we should not limit ourselves when it comes to comfort food.
There are so many ways in which you can make this dish and even more ways in which you can adapt it to your own food preferences that sticking just to one recipe would be a fool’s choice. This is why we present you today with some of the best stew recipes that are bound to take you out of your comfort zone and into a whole new flavor town that you are bound to love.
From trying out different types of meat cuts to even trying a fish stew, these recipes from all around the world are sure to pique your interest, and you may even find a new favorite to share with your family and friends!
Let us know which one of them caught your eye the most in the comments below!
Beef Stew with Rice
This one is one for the soul. A traditional recipe for beef lovers, but also for any stew fans out there as this recipe will transport you right back to sitting at grandma’s table as she serves you some hearty stew.
With well-known ingredients that we all love and are easy to access, you can make from scratch one autumn evening and then have dinner ready for the next two days. You can easily store this stew in the fridge in some air-tight lid containers and heat it up as needed for any meal you want.
You can serve this stew with rice or just eat it as is with bread! There are no fixed rules, you can even add other vegetables that you would see fit. Use our recipe as a starting point and create your own staple, one that you will use for years to come!
- 2 tablespoon vegetable or canola oil
- 2 and a half pounds of chuck roast
- 1 large chopped onion
- 3 minced cloves of garlic
- 2 large carrots, cut into rounds
- 1 can of diced tomatoes
- 2 cups of hot water or hot stock
- 1 pound of potatoes, peeled and cut into bite-size pieces
- 1 cup frozen green peas
- salt and pepper
After you have done all the prep work for this recipe (washed and cut all the vegetables and the meat), you should add a medium-size pot to the stove and heat up your oil. Add your meat and allow it to cook on medium heat for 7 minutes, or at least until it starts to brown. Then add your onion, garlic, and carrots and continue cooking for about 5 minutes, stirring from time to time and making sure that nothing sticks to the bottom of your pan.
Add your can of tomatoes and then rinse the can with the water or stock, adding all of it to the pot. Season with black pepper, and then bring to a boil. Once the mixture is boiling, reduce the heat to a gentle simmer and cover with a lid, then leave it to cook for about an hour and 15 minutes while occasionally stirring.
After the time is up, add your potatoes and mix well, then cook until the sauce thickens and the potatoes are boiled. Add the frozen peas in the last 5 minutes before your potatoes are cooked through, and then turn off the stove. Serve warm with rice or without!
This one is a homemade version of a stew that has become popular in LA due to it being sold at one of the popular seafood restaurants. While the place serves all types of seafood dishes, it also serves this stew that the chef says has been named after his uncles. The chef is paying homage to his Portuguese uncle, and we commend him for it, but while this fish stew is famous, it is not available to everyone.
That’s why we present you with this version that you can make at home for your loved ones! And if you’re a seafood enthusiast, this one is the right recipe for you: it’s loaded with cod, mussels, and clams, and it will warm your soul. The only thing is that it is also using smoked mild sausage, so if you’re pescatarian or vegetarian and you want to try this, it would be better to keep in mind to skip the sausage.
- 5 chiles of your choice
- a quarter cup of extra virgin olive oil
- half a pound of linguiça or Andouille sausage quartered and crosswise sliced
- 1 large finely chopped onion
- 6 cloves of garlic, minced
- 3 cups fish stock
- one pound and a half of new potatoes, unpeeled
- 4 medium tomatoes, chopped
- 1 pound Manilla clams
- 2 pounds skinless cod fillets, cut into 1 inch size pieces
- 1 pound mussels
- half a cup of dry white wine
- 2 thyme sprigs
- 2 bay leaves
- half a teaspoon of crushed red pepper
- salt and pepper
- chopped cilantro and parsley for garnishing (optional)
- crusty bread for serving
Before you can start making your stew, you should roast your chiles. We have chosen Anaheim chiles, but you can roast any variety you may be more inclined to use. The best way to do so is either directly over the gas flame or, if you place them in the oven, under the broiler until they’re charred all over (you will have to periodically turn them). Let it steam for a little in some tinfoil or a covered container, then peel, deseed, and remove the stem. Roughly cut them and set them aside.
In a large saucepan, heat up your oil until it is shimmering, then add your chopped-up sausage and cook for about 3 minutes, stirring occasionally, so that the fat will start to render. Then add your chopped onion, garlic, crushed red pepper, roasted chiles, bay leaves, and thyme leaves, and season with salt and pepper. Let them cook over medium heat, stirring occasionally, for about 5 minutes or until all the vegetables have softened up.
Add in the wine while stirring constantly and let it simmer gently until it starts to reduce. Then stir in your broth and add your tomatoes. Make sure everything is mixed well, then cover and let it cook over low heat for about 25 minutes or until the potatoes are tender, making sure to stir from time to time.
While your stew is cooking, you should wash your clams and mussels to get rid of any debris. Then, once the potatoes are tender, you can add the clams, then cover and let them cook for about 3 minutes over medium-low heat. After the 3 minutes are up, add the cod pieces and mussels, and gently string them. Cover again and cook until the cod is cooked throughout (it will turn white) and the mussels and clams open. It shouldn’t take more than 10 minutes.
Discard any shellfish that hasn’t opened, and then taste the stew. Season to taste if needed, then you can serve, garnished with cilantro and parsley if desired, and crusty bread.
Spicy Coconut Chicken Stew with Corn
Sweet and spicy, we are sure you haven’t thought about this combination before. And before you write it off as being a bit too much outside of your comfort zone, you should definitely at least give it a read. It may end up just sounding intimidating, but it is just a flavorful dish that has some very common ingredients you are going to love.
There’s nothing scary about chicken, spinach, corn, basil, chili, and some lime juice, so give it a try. You can even adjust the spice level by making it less or more spicy by swapping out the chili with another pepper you are more comfortable with. This one may surprise you as it is ready in only half an hour too! A wonderful way to use leftovers for this night’s dinner.
- 2 tablespoons flavorless oil (like canola or vegetable)
- 1 pound (or 4 cups) of shredded chicken
- 3 thinly sliced shallots
- 2 thinly sliced fresh Thai chilies (or any other peppers you’re comfortable with)
- 3 cups fresh spinach leaves
- one 15-ounce coconut milk can, unsweetened
- half a cup of chicken or vegetable stock (low in sodium)
- a quarter cup of fresh lime juice
- one and a half cups of fresh corn kernels (usually about 2 to 3 ears will do)
- 1 cup basil leaves, and some for serving
- salt and pepper
Prepare all your ingredients before you start cooking. Shred your chicken (or make it from scratch if you don’t have any leftovers), slice your shallot and chiles, wash and prepare your spinach and basil, and make sure you have everything on hand.
In a deep skillet, add your oil and let it heat up before you add the shallots and chiles, cooking them over medium heat for about 5 minutes. This will give them time to become tender but also make them fragrant and give the chiles time to extract all the oils. Over your sauteed mixture, add your stock and coconut milk, as well as the lime juice, stir well, and bring to a simmer. Season the broth well, and then add in your chicken and corn.
Mix well and let the mixture cook for about 5 minutes until it is piping hot and the kernels have started to cook slightly. One by one, add your spinach leaves, then your basil, making sure to give them time to wilt and cook in the simmering broth in between. Taste and adjust seasoning if needed, then kill the heat. You can serve it with some fresh basil garnishes!
If you’re looking for some other comfort food recipes, you don’t have to look too hard! Here are some of our favorite soup recipes that you will be craving all cold season long, whether you’re feeling under the weather or not!