18 Delicious Healthy Stew Recipes Nutritious

Yum! Is your taste buds craving a warm, comforting bowl of goodness? Look no further! We’ve rounded up 18 delicious healthy stew recipes that are perfect for a cozy night in. From hearty beef stews to vibrant vegetable-packed options, our list has something for every palate. Dive in and discover new flavors to nourish both body and soul!

Hearty Lentil and Vegetable Stew

Going back to basics with a classic comfort food that never fails to hit the spot a Hearty Lentil and Vegetable Stew that’s perfect for a chilly evening or a busy day when you need something nourishing.

Ingredients

• A cup of dried green or brown lentils, rinsed and drained
• 2 medium onions, chopped (about 2 cups)
• 3 cloves of garlic, minced (about 1 tablespoon)
• 2 medium carrots, peeled and sliced (about 1 cup)
• 2 stalks of celery, sliced (about 1 cup)
• A couple of red bell peppers, chopped (about 1 cup)
• A can of diced tomatoes (14.5 ounces)
• A splash of olive oil
• 4 cups of vegetable broth (low sodium)
• 1 teaspoon of dried thyme
• 1 bay leaf
• Salt and pepper to taste
• A sprinkle of chopped fresh parsley for garnish (optional)

Instructions

1. Rinse the lentils in a fine mesh strainer and pick out any debris. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onions and cook until they’re translucent and starting to caramelize (about 8-10 minutes), stirring occasionally.
3. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
4. Add the sliced carrots and celery and cook for about 5 minutes, or until they start to soften. Stir in a pinch of salt to help bring out their flavor.
5. Stir in the chopped bell peppers and cook for an additional 2-3 minutes.
6. Pour in the canned diced tomatoes, vegetable broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the lentils are tender.
7. Season with salt and pepper to taste, removing the bay leaf before serving. If desired, garnish with chopped fresh parsley for added freshness.

This stew is a masterclass in textures think of the comforting warmth of cooked lentils against the crunch of fresh vegetables. The flavors meld together beautifully, with the thyme adding a subtle depth and the bay leaf providing a gentle earthiness. Serve it over some crusty bread or with a side salad for a well-rounded meal that’s sure to satisfy.

Quinoa and Black Bean Stew

Just when you need a comforting meal that’s also packed with nutrients, you turn to one of my trusty staples: Quinoa and Black Bean Stew. This recipe is a perfect blend of plant-based goodness, with quinoa providing a boost of protein and fiber, while black beans add in some serious iron power.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 teaspoons cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring the quinoa and water or broth to a boil over high heat. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and fluffy.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes, or until it starts to soften and caramelize. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Add the diced red bell pepper to the pot and cook for an additional 2-3 minutes, stirring frequently, until it begins to tenderize.
4. Stir in the cumin and smoked paprika (if using) and cook for 1 minute, allowing the spices to bloom.
5. Add the cooked quinoa to the pot, followed by the black beans, salt, and pepper. Stir everything together to combine, then reduce heat to low and simmer, covered, for about 10-15 minutes, or until the flavors have melded together and the stew has thickened slightly.
6. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.

This Quinoa and Black Bean Stew is a perfect example of how simple ingredients can come together to create something truly special. The combination of quinoa’s nutty flavor and black beans’ earthy taste is elevated by the sweetness of the onion and bell pepper, all while being held together by a rich, slightly spicy broth.

Chickpea and Spinach Stew

Mornings like today are perfect for a hearty and comforting bowl of goodness. You know what I’m talking about those lazy summer days where all you want to do is curl up with a warm, flavorful stew that’s packed with nutrients and satisfaction.

Ingredients

• 1 1/2 cups dried chickpeas, rinsed and drained
• 4 cups water
• 2 tablespoons olive oil
• 1 small onion, chopped (about 2 cups)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach leaves
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat your oven to 400F (200C). Yes, you read that right we’re going to roast the onion and garlic before simmering them in the stew. It makes all the difference in depth of flavor! Place the chopped onion on a baking sheet lined with parchment paper, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Roast for about 25-30 minutes, or until the onions are caramelized and golden brown.
2. While the onions are roasting, saut the minced garlic in the remaining 1 tablespoon of olive oil over medium heat. Be careful not to burn it you want that lovely, sweet aroma without any bitterness. Cook for about 2-3 minutes or until fragrant.
3. In a large pot or Dutch oven, combine the roasted onions, sauted garlic, chickpeas, water, cumin, smoked paprika, salt, and black pepper. Bring to a boil over high heat, then reduce the heat to low and simmer for about 20-25 minutes or until the chickpeas are tender.
4. Add the fresh spinach leaves and lemon juice to the pot. Stir gently to combine you want to wilt the spinach without overcooking it. Simmer for another 5 minutes, or until the flavors have melded together.

Now, let’s talk texture and flavor! The chickpeas should be tender, yet still hold their shape, while the spinach adds a burst of freshness to each bite. Don’t be shy with that lemon juice it adds a nice balance of acidity to cut through the richness. Serve this stew over some crusty bread or enjoy as is either way, you’ll love every spoonful!

Turkey and Sweet Potato Stew

Breezy summer afternoons are made for simmering pots of hearty goodness on the stovetop. You know what I’m talking about – those lazy days when you crave a comforting bowl of warm, satisfying goodness that’s easy to make and packed with flavor.

Ingredients

• 2 lbs boneless, skinless turkey breast or thighs, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cubed (about 2 cups)
• 1 large onion, chopped (about 2 cups)
• 3 cloves of garlic, minced (about 1 tbsp)
• 1 cup of all-purpose flour
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups of chicken broth, warmed (about 100F)

Instructions

1. In a large Dutch oven or pot, heat the olive oil over medium-high heat. You want it hot, so the turkey sears nicely – about 375F.
2. Add the chopped onion and saut until translucent, stirring occasionally (about 5 minutes). Don’t rush this step; you want that sweetness to come through!
3. Once the onion is softened, add the minced garlic and cook for another minute. Just a quick flash of flavor to get things going.
4. Add the cubed sweet potatoes, chopped turkey, flour, thyme, paprika, salt, and pepper. Stir until everything is well coated with that lovely seasoning mix.
5. Gradually pour in the warmed chicken broth, stirring constantly to avoid lumps (about 10 minutes). You want it smooth and silky!
6. Bring the stew to a gentle boil, then reduce heat to low (around 275F) and let it simmer for about an hour. Stir occasionally; this is when magic happens.
7. As you wait, think about your favorite sides – crusty bread or cornbread, perhaps? Both will complement this rich stew beautifully.

This Turkey and Sweet Potato Stew is the perfect blend of comforting warmth and nutritious goodness. The sweet potatoes add a lovely sweetness to balance out the savory turkey flavors. I love serving it with a dollop of sour cream on top or some crusty bread for dipping – the perfect combo!

Beef and Barley Stew

Just as summer is slowly giving way to fall, the temperatures start dropping, and we crave heartier, comforting meals. That’s where this incredible Beef and Barley Stew comes in a classic recipe that warms the soul and satisfies our taste buds.

Ingredients

• 2 lbs beef stew meat (cut into 1-inch cubes)
• 2 medium onions, chopped (about 2 cups)
• 4 cloves garlic, minced (about 2 tbsp)
• 2 medium carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 1 cup pearl barley
• 2 cups beef broth (homemade or store-bought)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Instructions

1. In a large Dutch oven or pot, heat 2 tbsp of oil over medium-high heat (about 325F). Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove the browned beef from the pot and set it aside.
2. Reduce heat to medium and add another 2 tbsp of oil if necessary. Cook the chopped onions until they’re translucent, stirring occasionally, for about 8-10 minutes. Add the minced garlic and cook for an additional minute, being careful not to burn it.
3. Add the chopped carrots and celery to the pot, cooking until they start to soften, about 5 minutes. Stir in the thyme and rosemary, cooking for another minute.
4. Return the browned beef to the pot, then add the pearl barley, beef broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to low (about 275F) and simmer, covered, for about 1 hour and 15 minutes, or until the beef is tender and the barley is cooked.

A tip: To prevent the stew from becoming too thick, stir it occasionally while it simmers. Also, make sure to not overcook the barley you want it to retain some texture. Lastly, feel free to customize this recipe by adding your favorite vegetables or spices!

When served hot, this stew is a perfect comfort food, with tender beef and barley swimming in a rich broth. The carrots and celery add natural sweetness, while the thyme and rosemary provide a savory depth of flavor. Try serving it over mashed potatoes or with some crusty bread for an extra-special treat.

Moroccan Chickpea Stew

Perfectly comforting on a lazy Sunday afternoon or as a quick weeknight dinner, our Moroccan Chickpea Stew is just the thing to warm up your mealtime routine. It’s easy, delicious, and packed with North African flavors that will transport you to the bustling souks of Marrakech.

Ingredients

• 1 can chickpeas (14.5 oz), drained and rinsed
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika (optional)
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• 4 cups vegetable broth (190F)
• 1 can diced tomatoes (14.5 oz)
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• Crusty bread or couscous for serving (optional)

Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the onions and cook until they start to caramelize, stirring occasionally, about 8 minutes.
2. Add the garlic, bell pepper, cumin, smoked paprika (if using), and cinnamon. Cook for another 2-3 minutes, stirring constantly, until the spices are fragrant.
3. Add the chickpeas, vegetable broth, diced tomatoes, salt, and black pepper to the pot. Stir well to combine.
4. Bring the stew to a simmer, then reduce the heat to medium-low and cook for 20-25 minutes, or until the flavors have melded together and the stew has thickened slightly.
5. Stir in the chopped parsley and lemon juice. Taste and adjust the seasoning as needed.
6. Serve the Moroccan Chickpea Stew hot over crusty bread or with a side of couscous, garnished with additional parsley if desired.

This stew is perfect for using up leftover vegetables or any other pantry staples you have on hand. And don’t skip the smoked paprika it adds a rich, smoky depth to the dish that’s absolutely worth trying! As you take your first bite, imagine yourself strolling through the vibrant markets of Marrakech, surrounded by the sights, sounds, and scents of North Africa.

Vegetable and Tofu Stew

Alright, let’s talk about the perfect comfort food for a lazy summer morning – or any day, really. I’m so excited to share with you my go-to Vegetable and Tofu Stew recipe that’s not only easy to make but also packed with nutrients.

Ingredients

• 2 medium-sized carrots, peeled and chopped (about 1 cup)
• 1 large onion, chopped (about 1 cup)
• 3 cloves of garlic, minced (about 1 tablespoon)
• 1 cup firm tofu, drained and cubed
• 2 cups mixed vegetables (such as bell peppers, zucchini, and green beans)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 4 cups vegetable broth, warmed (about 180F)

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook until it’s translucent, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Add the cubed tofu and cook for about 2-3 minutes on each side, or until lightly browned. Remove from heat and set aside.
4. Add the chopped carrots, cumin, smoked paprika (if using), salt, and pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the carrots start to soften.
5. Add the mixed vegetables and cook for another 3-4 minutes, or until they’re tender but still crisp.
6. Stir in the warmed vegetable broth, then add back the cooked tofu. Bring the stew to a gentle simmer and let it cook for about 10-12 minutes, or until the flavors have melded together and the vegetables are tender.
7. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh herbs if desired.

This Vegetable and Tofu Stew is a total game-changer for weeknight dinners – it’s quick, easy, and packed with nutrients! The best part? You can customize it to your taste by adding your favorite veggies or spices. Give it a try and let me know what you think!

Chicken and Kale Stew

Perfect for a chilly evening, this hearty Chicken and Kale Stew is just what you need to warm up. It’s a comforting blend of protein-packed chicken, nutritious kale, and aromatic spices that’ll leave you feeling cozy and satisfied.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs
• 2 cups chopped kale (curly or lacinato work great)
• 4 cloves garlic, minced
• 1 large onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken broth (you can use low-sodium or homemade)
• 2 tbsp olive oil

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Season the chicken with salt, pepper, thyme, and paprika. Add the chicken to the pot and cook until browned on all sides, about 6-8 minutes.
4. Add the sliced carrots and celery, cooking for another 5 minutes or until they start to soften.
5. Stir in the chopped kale, cooking until wilted. You can also add a splash of chicken broth if it starts to dry out.
6. Pour in the remaining chicken broth, scraping up any browned bits from the bottom of the pot. Bring the stew to a boil, then reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

When serving, feel free to add some crusty bread on the side to mop up that flavorful broth. The kale will retain its slightly bitter taste, balanced by the richness of the chicken and spices. Enjoy!

Spicy Black-Eyed Pea Stew

Zeroing in on the perfect summer recipe, I’ve got just the thing for you – a hearty, comforting bowl of goodness that’s perfect for sizzling hot days. You know how it is when you need something to cool down and fill your belly at the same time?

Ingredients

• 1 cup dried black-eyed peas, rinsed and drained
• 2 tablespoons olive oil
• 1 onion, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 red bell pepper, diced (about 1 cup)
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/4 teaspoon cayenne pepper (or more to taste)
• Salt and pepper, to taste
• 4 cups vegetable broth (about 4 cups)
• Cilantro or scallions, for garnish (optional)

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic, bell pepper, cumin, smoked paprika (if using), and cayenne pepper to the pot. Cook for another minute, stirring constantly, until fragrant.
3. Stir in the diced tomatoes, black-eyed peas, salt, and pepper. Pour in the vegetable broth and bring the mixture to a simmer.
4. Reduce heat to low and let the stew cook for about 30-40 minutes or until the peas are tender. You can check for doneness by mashing one with a fork – if it’s still a bit crunchy, give it another 10-15 minutes.
5. Taste and adjust seasoning as needed. I like to add a squeeze of fresh lime juice to brighten up the flavors!

When you take your first spoonful of this Spicy Black-Eyed Pea Stew, the tender peas and rich broth will transport you straight to a summer evening spent lounging on the porch. The subtle kick from the cayenne pepper adds just enough excitement without overpowering the dish. Feel free to serve it with some crusty bread or over rice for an extra satisfying meal!

Butternut Squash and Chickpea Stew

Hitting the end of summer, and I’m craving something cozy. You know what that means – it’s time to break out the slow cooker and get all warm and fuzzy inside!

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 can chickpeas (14.5 oz), drained and rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 4 cups vegetable broth (about 2 cups at a time)
• Chopped fresh cilantro or parsley, for garnish (optional)

Instructions

1. Preheat your slow cooker to low heat.
2. Add the olive oil to the bottom of the slow cooker. Once hot, add the diced onion and saut until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
4. Add the cubed butternut squash, chickpeas, cumin, smoked paprika (if using), salt, and pepper. Stir to combine.
5. Pour in 2 cups of vegetable broth, making sure all ingredients are covered.
6. Cook on low for 3-4 hours or high for 1-2 hours. About halfway through cooking time, add the remaining 2 cups of vegetable broth.
7. After 30 minutes of additional cooking time, use an immersion blender (or transfer to a blender in batches) to puree about half of the stew, leaving some chunks for texture. Alternatively, serve with a side of crusty bread for dipping.
8. Taste and adjust seasoning as needed.

This Butternut Squash and Chickpea Stew is a perfect blend of creamy and chunky – the kind of comfort food that’ll make you feel like you’re wrapped in a warm hug on a chilly fall evening. Serve with crusty bread or over rice for an extra-special treat. The pureed portion has a silky, velvety texture that’s simply divine!

Lentil and Mushroom Stew

Smell that autumn air? It’s time to cozy up with a warm and comforting bowl of goodness. Today, I’m sharing one of my favorite recipes for a lentil and mushroom stew that’s perfect for the fall season.

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable broth (warmed)
• 2 tbsp olive oil

Instructions

1. Rinse the lentils and pick out any debris. In a medium saucepan, combine the lentils and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, or until the lentils are tender.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onions and cook until they’re translucent, about 5-7 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add the minced garlic, diced carrots, and diced celery to the pot with the onions and mushrooms. Cook for an additional 2-3 minutes, stirring frequently, until the vegetables are tender.
4. Add the thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir to combine, then add the warmed vegetable broth. Bring the stew to a simmer over high heat, then reduce the heat to low and let it cook for 20-25 minutes, or until the flavors have melded together and the vegetables are tender.
5. Stir in the cooked lentils and adjust the seasoning as needed. Serve hot, garnished with fresh herbs if desired.

This stew is a perfect blend of comfort food and nutritious goodness. The lentils add protein and fiber, while the mushrooms provide an earthy flavor and texture. You can serve it on its own or over rice, noodles, or even as a filling for sandwiches. I like to top mine with a dollop of sour cream and some chopped fresh herbs – it’s the perfect way to cozy up on a chilly fall evening!

Fish and Tomato Stew

Come on over and let’s cook up a hearty Fish and Tomato Stew that’ll warm your belly and your soul! This one-pot wonder is perfect for a cozy night in with family or friends.

Ingredients

• 1 pound firm white fish (such as cod or tilapia), cut into 1-inch pieces
• 2 medium onions, chopped (about 2 cups)
• 3 cloves garlic, minced
• 2 medium bell peppers, any color, chopped (about 2 cups)
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 lemons, juiced (about 2 tablespoons)
• Chopped fresh parsley or basil for garnish (optional)

Instructions

1. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the fish and cook until golden brown on both sides, about 5-7 minutes. Remove the fish from the pot and set aside.
2. Add another tablespoon of olive oil if needed, then saut the chopped onions until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Next, add the chopped bell peppers and cook until tender, about 5-7 minutes more. Stir occasionally to prevent sticking.
4. Add the diced tomatoes, tomato paste, dried oregano, salt, and black pepper to the pot. Stir well to combine. Bring the mixture to a simmer and let it cook for 10-12 minutes or until the stew has thickened slightly.
5. Stir in the lemon juice and return the fish to the pot. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Tips: To prevent the fish from breaking apart during cooking, make sure it’s cut into uniform pieces. Also, be gentle when stirring the stew to avoid mashing the delicate fish. Finally, if using fresh herbs for garnish, add them just before serving for maximum flavor and color.

The texture of this Fish and Tomato Stew is simply divine the tender fish, the burst of juicy tomatoes, and the slightly caramelized onions all blend together in perfect harmony. To make it even more special, serve with a side of crusty bread or over rice, and garnish with fresh herbs for an extra touch of elegance.

Pumpkin and Red Lentil Stew

Comfort food at its finest! You know what’s even better than a warm hug on a chilly fall evening? A steaming bowl of goodness that’ll leave you feeling cozy and satisfied. Today, I’m sharing one of my favorite recipes to get you in the mood for sweater weather – it’s time to dive into the flavors of autumn!

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 2 medium-sized onions, diced
• 3 cloves of garlic, minced
• 2 medium-sized carrots, peeled and chopped
• 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups vegetable broth, warmed (about 180F)
• 2 tbsp olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Add the chopped carrots and cook for 3-4 minutes or until they start to soften.
4. Add the cubed pumpkin, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
5. Stir in the warmed vegetable broth and bring the mixture to a gentle boil.
6. Remove from heat and let it rest for 5-10 minutes before serving. This will allow the flavors to meld together beautifully!

Tips from a seasoned cook: To avoid overcooking the pumpkin, make sure to check on it frequently during the simmering process. Also, use a medium-sized pot as this stew will expand slightly due to the lentils and pumpkin.

When you take that first spoonful, the aroma of fall spices will transport you to a cozy autumn evening. The creamy texture of the pumpkin pairs perfectly with the hearty red lentils, creating a dish that’s both nourishing and comforting. This stew is perfect for a family dinner or as a warming meal after a long day at work – so grab a blanket, get cozy, and enjoy!

Beef and Root Vegetable Stew

Summer’s here and you know what that means – cozying up with a warm, comforting bowl of goodness! I’ve got just the recipe for you: a Beef and Root Vegetable Stew that’ll become your new go-to for chilly fall nights or whenever you need a pick-me-up. This hearty stew is packed with tender beef, sweet carrots, and velvety parsnips, all in a rich broth.

Ingredients

• 2 lbs Beef Chuck, cut into 1-inch cubes
• 2 large Carrots, peeled and chopped
• 2 large Parsnips, peeled and chopped
• 2 stalks Celery, chopped
• 2 cloves Garlic, minced
• 1 large Onion, chopped
• 2 tbsp Olive Oil
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• Salt and Pepper to taste
• 4 cups Beef Broth
• 1 cup Red Wine (optional)

Instructions

1. Preheat your oven to 300F (150C). Yes, you read that right – we’re going low and slow with this recipe!
2. In a large Dutch oven or pot, heat the olive oil over medium-high. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the browned beef from the pot and set aside.
3. Add more oil if needed, then saut the chopped onion, carrots, parsnips, and celery until they’re tender and lightly browned, about 8-10 minutes. Stir in the minced garlic for an extra 1-2 minutes.
4. Now it’s time to add the herbs: sprinkle the thyme and rosemary over the vegetables, making sure everything is coated evenly.
5. Add the beef broth, red wine (if using), salt, and pepper. Stir to combine, then bring the mixture to a simmer.
6. Return the browned beef to the pot, cover it with a lid, and transfer it to the preheated oven. Braise for about 2-3 hours, or until the meat is tender and falls apart easily.
7. About 30 minutes before serving, stir in some chopped fresh herbs (like parsley or thyme) for added flavor and color. Taste and adjust seasoning as needed.

When you finally sit down to enjoy this stew, you’ll be rewarded with tender beef, sweet root vegetables, and a rich broth that’s just begging to be sopped up with crusty bread. Serve it with some warm dinner rolls or over mashed potatoes for an extra-special treat!

Chicken and Quinoa Stew

Cooler weather is finally here, and you know what that means – it’s time to cozy up with a warm, comforting bowl of goodness! I’ve got just the thing for you: a delicious Chicken and Quinoa Stew recipe that’s sure to become a new favorite. With its flavorful blend of spices, tender chicken, and nutritious quinoa, this stew is the perfect way to warm your belly and your heart.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 cups quinoa, rinsed and drained
• 4 cups chicken broth (low-sodium)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove from pot and set aside.
2. Add the chopped onion to the pot and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
3. Add the quinoa to the pot and stir to coat with oil and mix with onion mixture. Cook for 1-2 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and liquid has been absorbed.
5. Add the browned chicken back into the pot along with the diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir well to combine.
6. Continue to simmer for another 10-12 minutes or until the flavors have melded together and the chicken is cooked through.

This Chicken and Quinoa Stew is a game-changer – not only is it nutritious and filling, but it’s also ridiculously easy to make. The quinoa adds a nice texture and protein boost, while the spices provide just the right amount of warmth and depth. And don’t even get me started on the leftovers – this stew freezes beautifully, making it perfect for meal prep or a quick weeknight dinner.

The best part? This stew is incredibly versatile – serve it with some crusty bread for dipping in the flavorful broth, or add your favorite veggies (like carrots or zucchini) to make it an even heartier meal. Whatever you choose, I promise you won’t be disappointed!

Vegetable and Lentil Stew

Finding yourself in a pinch for dinner ideas? Don’t worry, I’ve got you covered! Today, I’m sharing one of my favorite comfort food recipes that’s perfect for a chilly evening: a hearty Vegetable and Lentil Stew.

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups water
• 2 tablespoons olive oil
• 1 large onion, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 medium carrots, peeled and sliced (about 2 cups)
• 2 medium potatoes, peeled and cubed (about 2 cups)
• 1 large red bell pepper, seeded and chopped (about 1 cup)
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s translucent and starting to caramelize, stirring occasionally (about 8-10 minutes).
2. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
3. Add the sliced carrots, cubed potatoes, chopped bell pepper, lentils, water, cumin, smoked paprika (if using), salt, and pepper. Stir to combine, then bring the mixture to a boil.
4. Reduce the heat to low and let the stew simmer, covered, for 30-40 minutes or until the lentils are tender and the vegetables are cooked through.
5. Add the canned diced tomatoes and stir to combine. Continue to simmer for an additional 10-15 minutes to allow the flavors to meld together.
6. Remove from heat and let it rest for a few minutes before serving. Tip: Serve with some crusty bread or over rice to soak up that delicious broth!

This stew is packed with nutrients, fiber, and flavor! The lentils add protein and creaminess, while the vegetables provide a pop of color and texture. You can serve it hot or let it cool completely and refrigerate for later either way, it’s a game-changer.

Sweet Potato and Black Bean Stew

Nobody can resist a warm, comforting bowl of goodness on a chilly fall morning or a cozy evening at home. Sweet potatoes and black beans are a match made in heaven, and when combined with aromatic spices and a hint of smokiness from chipotle peppers, it’s a flavor combination that will become your new obsession.

Ingredients

• 2 large sweet potatoes, peeled and diced (about 2 cups)
• 1 can black beans, drained and rinsed (15 ounces)
• 1 onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, diced (about 1 cup)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can diced tomatoes (14.5 ounces, crushed by hand)
• 1 chipotle pepper in adobo sauce, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth (use low-sodium or homemade for best flavor)
• Optional: chopped fresh cilantro, sour cream, or shredded cheese for topping

Instructions

1. Preheat your oven to 400F (200C). Toss the sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until tender when pierced with a fork.
2. In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
4. Stir in the cumin, smoked paprika, cayenne pepper (if using), and salt. Cook for 1-2 minutes or until fragrant.
5. Add the diced red bell pepper and cook for an additional 3-4 minutes or until tender.
6. Add the black beans, diced tomatoes, chipotle pepper in adobo sauce, and vegetable broth to the pot. Stir to combine.
7. Bring the stew to a simmer and let it cook for 20-25 minutes or until the flavors have melded together and the sweet potatoes are fully incorporated.

This Sweet Potato and Black Bean Stew is a hearty, comforting bowl of goodness that’s perfect for a chilly fall evening. The roasted sweet potatoes add a delightful sweetness, while the chipotle peppers provide a smoky depth of flavor. Serve with your favorite toppings chopped fresh cilantro, sour cream, or shredded cheese are all delicious options.

Spicy Lentil and Spinach Stew

Rainy days are the perfect excuse to stay indoors and cook up a hearty stew that’ll warm your belly and soothe your soul. I’ve got just the thing for you – a Spicy Lentil and Spinach Stew that’s packed with flavor, nutrients, and is ready in under an hour!

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups water
• 1 onion, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 red bell pepper, diced (about 1 cup)
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach leaves
• 2 tablespoons olive oil
• 1-2 teaspoons sriracha sauce (depending on your desired level of spiciness)

Instructions

1. Rinse the lentils and pick out any debris or stones. Drain well and set aside.
2. In a large pot, heat the olive oil over medium heat (about 325F). Add the chopped onion and cook until translucent, about 5-7 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. You’ll know it’s ready when the aroma fills the air!
4. Add the diced red bell pepper and cook for another 3-4 minutes, until tender. Stir occasionally to prevent sticking.
5. Add the cumin, smoked paprika (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. Add the diced tomatoes, lentils, and water to the pot. Bring the mixture to a boil, then reduce the heat to low (about 275F) and simmer, covered, for 20-25 minutes or until the lentils are tender.
7. Add the fresh spinach leaves and stir to combine. Cook for an additional 2-3 minutes, until wilted.
8. Stir in the sriracha sauce (start with 1 teaspoon and adjust to taste – it’s spicy, but you can always add more!).
9. Remove from heat and let cool slightly before serving. Ladle into bowls and enjoy!

This Spicy Lentil and Spinach Stew is a game-changer on a chilly day. The lentils provide a satisfying chew, while the spinach adds a burst of freshness. And don’t even get me started on that kick from the sriracha sauce! Serve with some crusty bread or over rice for a filling meal that’ll leave you feeling warm and cozy.

Conclusion

Treat yourself to a hearty bowl of goodness with our 18 Delicious Healthy Stew Recipes! This roundup is packed with nutritious options that are perfect for chilly nights or busy weeknights. Try one (or two, or three!) and let us know your favorite in the comments below. Don’t forget to share this article on Pinterest so you can come back to it again and again.

Bella Bacinos