17 Delicious Stew Meat Recipes for Cozy Nights

Ever find yourself craving something hearty and comforting as the evenings grow cooler? You’re not alone! Stew meat transforms into tender, flavorful bites that make any meal feel like a hug in a bowl. From classic beef stew to inventive twists, we’ve gathered 17 delicious recipes that promise to warm your soul and satisfy your taste buds. Let’s dive into these cozy creations perfect for chilly nights!

Beef and Guinness Stew

Unbelievably rich and deeply flavorful, this Beef and Guinness Stew has become my go-to comfort dish during the chilly months. There’s something magical about how the stout beer tenderizes the beef while adding a complex depth of flavor that’s hard to resist. I remember the first time I made it, the aroma filled my kitchen, promising a meal that was worth every minute of the wait.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tender, melt-in-your-mouth pieces)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 2 carrots, peeled and cut into 1-inch pieces (adds a sweet contrast)
• 2 celery stalks, cut into 1-inch pieces (for a slight crunch)
• 3 cloves garlic, minced (because garlic is life)
• 1 cup Guinness beer (the star of the show)
• 2 cups beef broth (low sodium preferred, adjust salt to taste)
• 1 tbsp tomato paste (for a hint of acidity)
• 1 tsp thyme, dried (or 1 tbsp fresh)
• 1 bay leaf (don’t forget to remove it before serving)
• Salt and pepper, to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season beef cubes with salt and pepper, then brown in batches to avoid overcrowding, about 4 minutes per batch. Transfer to a plate.
3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes, scraping up any browned bits.
4. Add garlic and tomato paste, stirring for 1 minute until fragrant.
5. Pour in Guinness, scraping the bottom to deglaze the pot. Let it simmer for 3 minutes to reduce slightly.
6. Return beef to the pot along with beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low.
7. Cover and simmer gently for 2 hours, stirring occasionally, until beef is fork-tender.
8. Remove bay leaf, adjust seasoning with salt and pepper, and serve hot.

Perfectly tender beef and vegetables swim in a rich, Guinness-infused broth that’s both hearty and comforting. I love serving this stew with a slice of crusty bread to soak up every last drop, or over a bed of creamy mashed potatoes for an extra indulgent meal.

Classic Beef Stew with Carrots and Potatoes

Many chilly evenings have found me in the kitchen, craving something hearty and comforting. That’s when I turn to this classic beef stew, a dish that’s as forgiving as it is delicious, perfect for those nights when you want warmth without the fuss.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces (for tenderness)
• 3 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 4 cloves garlic, minced (adjust to taste)
• 4 cups beef broth (low sodium preferred)
• 3 large carrots, peeled and cut into 1-inch pieces
• 3 large potatoes, peeled and cut into 1-inch pieces
• 2 tbsp tomato paste (for depth of flavor)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper to taste (start with 1/2 tsp each)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef pieces in a single layer, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
5. Return beef to the pot. Add beef broth, carrots, potatoes, thyme, salt, and pepper. Tip: The liquid should just cover the ingredients; add water if needed.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is tender. Tip: Stir occasionally to prevent sticking.
7. Adjust seasoning with salt and pepper before serving.

Zesty and rich, this stew’s flavors meld beautifully over time, making it even better the next day. Serve it with a crusty bread to soak up every last bit of that savory broth, or over a bed of creamy mashed potatoes for an extra comforting twist.

Hearty Lamb Stew with Rosemary

Every time the weather starts to turn, I find myself craving something warm, hearty, and just a little bit fancy. That’s when this Hearty Lamb Stew with Rosemary comes into play. It’s my go-to dish for those chilly evenings when only something deeply flavorful and comforting will do.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes (trim excess fat for a leaner stew)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 carrots, peeled and cut into 1-inch pieces (uniform size for even cooking)
• 3 cloves garlic, minced (more if you love garlic)
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• 4 cups beef broth (low sodium to control saltiness)
• 1 cup red wine (a dry variety works best)
• 2 potatoes, peeled and cut into 1-inch cubes (Yukon Golds are my favorite)
• Salt and pepper to taste (start with 1 tsp salt, adjust as needed)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add lamb cubes in a single layer, working in batches if necessary to avoid overcrowding. Brown on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and carrots. Cook until onions are translucent, about 5 minutes, stirring occasionally.
4. Add minced garlic and rosemary, cooking for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
6. Return the lamb to the pot along with beef broth and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until lamb is tender. Tip: Check occasionally to ensure the stew isn’t boiling too vigorously.
7. Season with salt and pepper to taste. Tip: Taste before adding more salt, especially if using store-bought broth.

Serve this stew piping hot, with a sprinkle of fresh rosemary on top for a fragrant finish. The lamb should be fork-tender, and the broth rich and deeply flavored. I love serving it with a crusty bread to soak up every last bit of that delicious broth.

Spicy Mexican Beef Stew

Nothing warms up a chilly evening quite like a hearty bowl of Spicy Mexican Beef Stew. I remember the first time I made this dish; it was a hit with my family, and now it’s a staple in our home during the cooler months. The blend of spices and tender beef makes it unforgettable.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces (for tenderness)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• 1 tsp smoked paprika
• 4 cups beef broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups diced potatoes (Yukon gold works best)
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef chunks in a single layer, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant. Tip: Toasting the spices enhances their flavor.
5. Return the beef to the pot along with beef broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
6. Add potatoes and corn, simmering uncovered for another 30 minutes or until potatoes are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt and pepper to taste before serving.

Just imagine the tender beef mingling with the smoky spices and hearty vegetables in every bite. Serve this stew with a side of warm cornbread or over a bed of rice for an extra comforting meal.

Slow Cooker Beef Stew with Mushrooms

Hearty and comforting, this Slow Cooker Beef Stew with Mushrooms is my go-to recipe when I crave something warm and satisfying without spending hours in the kitchen. It’s a dish that reminds me of my grandmother’s cooking, where every bite is packed with flavor and love.

Ingredients

• 2 lbs beef chuck, cut into 1-inch pieces (for tender meat)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 3 cloves garlic, minced (fresh is always better)
• 8 oz mushrooms, sliced (cremini or button mushrooms are great)
• 4 carrots, peeled and cut into chunks (about 2 cups)
• 3 potatoes, peeled and cut into chunks (Yukon Gold are my favorite)
• 4 cups beef broth (low sodium preferred, adjust salt to taste)
• 2 tbsp tomato paste (adds depth of flavor)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf (don’t forget to remove it before serving)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces and brown on all sides, about 3-4 minutes per side. Transfer the beef to the slow cooker.
2. In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes. Scrape the bottom of the pan to get all the flavorful bits.
3. Add the mushrooms to the skillet and cook until they start to soften, about 5 minutes. Transfer everything to the slow cooker.
4. Place the carrots and potatoes on top of the beef and mushroom mixture in the slow cooker.
5. In a bowl, whisk together the beef broth and tomato paste until smooth. Pour over the ingredients in the slow cooker.
6. Add the dried thyme and bay leaf. Season with salt and pepper. Stir gently to combine.
7. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
8. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

The stew turns out incredibly tender, with the beef melting in your mouth and the mushrooms adding an earthy depth. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up all the delicious juices.

Irish Stew with Lamb and Barley

Yesterday, as the crisp autumn air began to whisper through the kitchen window, I found myself craving something hearty and comforting. That’s when I decided to whip up a batch of Irish Stew with Lamb and Barley, a dish that’s as nourishing as it is delicious. It’s the kind of meal that brings warmth to your bones and a smile to your face, perfect for those chilly evenings when all you want is a little comfort in a bowl.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch pieces (trim excess fat for a leaner stew)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced (adds a nice crunch)
• 3 cloves garlic, minced (adjust to taste)
• 1 cup pearl barley (rinsed under cold water)
• 4 cups beef stock (homemade or low-sodium for better control)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 bay leaf (remove before serving)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust later)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add lamb pieces in a single layer, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove lamb and set aside. In the same pot, add onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes, stirring occasionally.
4. Add garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
5. Return the lamb to the pot along with any accumulated juices. Stir in the barley, beef stock, thyme, and bay leaf. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until the lamb is tender and the barley is cooked through. Tip: Check the stew after 45 minutes to adjust seasoning if needed.
7. Discard the thyme sprigs and bay leaf. Taste and adjust salt and pepper as desired.

Perfectly tender lamb and chewy barley come together in this stew, creating a texture that’s both satisfying and rich. The flavors deepen overnight, making it even better the next day. Serve it with a slice of crusty bread to soak up every last bit of that delicious broth.

French Beef Bourguignon

Last weekend, I found myself craving something hearty and comforting, a dish that would fill the house with an irresistible aroma. That’s when I decided to whip up a classic French Beef Bourguignon, a dish that never fails to impress with its rich flavors and tender meat.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes (for tender bites)
• 4 slices bacon, chopped (adds a smoky depth)
• 1 large onion, diced (or shallots for a sweeter taste)
• 2 carrots, sliced into 1-inch pieces (adds color and sweetness)
• 3 cloves garlic, minced (because garlic is life)
• 1 bottle (750 ml) dry red wine (Burgundy is traditional, but any dry red works)
• 2 cups beef stock (homemade or store-bought, low sodium preferred)
• 1 tbsp tomato paste (for a hint of acidity and richness)
• 1 tsp thyme, dried (or 1 tbsp fresh)
• 1 bay leaf (don’t skip, it’s essential for aroma)
• 1 lb mushrooms, quartered (cremini or button, your choice)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 3 tbsp olive oil (or any neutral oil)
• Salt and pepper, to taste (adjust as you go)

Instructions

1. Preheat your oven to 325°F (163°C). This low and slow cooking is key for tender meat.
2. In a large Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. Season the beef cubes with salt and pepper. In the same pot, brown the beef in batches, adding more oil as needed. Don’t overcrowd the pot to ensure a good sear, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, add the onion, carrots, and garlic. Cook until softened, about 5 minutes. Tip: Scrape the bottom of the pot to release those flavorful bits.
5. Stir in the tomato paste and flour, cooking for another minute to remove the raw flour taste.
6. Pour in the red wine and beef stock, stirring to combine. Add the thyme, bay leaf, and return the beef and bacon to the pot. Bring to a simmer.
7. Cover and transfer to the oven. Cook for 2.5 to 3 hours, until the beef is fork-tender.
8. Meanwhile, in a skillet, heat the remaining olive oil over medium-high heat. Add the mushrooms and cook until golden, about 5 minutes. Set aside.
9. Once the beef is done, stir in the mushrooms. Let it sit for 10 minutes to allow the flavors to meld. Tip: Skim off any excess fat from the surface for a cleaner taste.
10. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Perfectly tender beef in a rich, wine-infused sauce with earthy mushrooms—this Bourguignon is a masterpiece of flavors. Serve it over mashed potatoes or with a crusty baguette to soak up every last drop of that delicious sauce.

Moroccan Lamb Stew with Apricots

Zesty and aromatic, this Moroccan Lamb Stew with Apricots is a dish that transports me straight to the bustling markets of Marrakech every time I make it. The combination of tender lamb, sweet apricots, and a blend of spices creates a symphony of flavors that’s both comforting and exotic.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes (for tenderness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 3 garlic cloves, minced (fresh is key)
• 1 tsp ground cumin (toast for extra flavor)
• 1 tsp ground cinnamon (adjust to taste)
• 1/2 tsp ground ginger (fresh can be substituted)
• 1/2 cup dried apricots, halved (soak in warm water if too dry)
• 2 cups chicken stock (homemade preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add lamb cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove lamb and set aside. In the same pot, add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Add minced garlic, cumin, cinnamon, and ginger. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Return the lamb to the pot along with any accumulated juices. Add apricots and chicken stock, stirring to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until lamb is fork-tender. Tip: Check occasionally and add more stock if needed.
7. Season with salt to taste. Tip: Taste before adding salt as the stock may already be salty.

Unbelievably tender, the lamb melts in your mouth, while the apricots add a sweet contrast to the rich, spiced broth. Serve it over a bed of couscous or with crusty bread to soak up every last drop of the flavorful sauce.

Vegetable Beef Stew

Mmm, there’s nothing quite like the comforting embrace of a hearty vegetable beef stew on a chilly evening. I remember my grandmother stirring a giant pot of it on the stove, the aroma filling every corner of her cozy kitchen. It’s a dish that feels like home, and today, I’m sharing my take on this classic, packed with tender beef and vibrant vegetables.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch pieces (for maximum tenderness)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 3 celery stalks, sliced (don’t skip, they add great texture)
• 3 garlic cloves, minced (fresh is always better)
• 4 cups beef broth (low sodium to control saltiness)
• 2 cups water (adjust as needed for desired thickness)
• 1 lb potatoes, peeled and cubed (Yukon Gold are my favorite)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf (remove before serving)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef pieces in a single layer, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.
4. Stir in garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep an eye on it.
5. Return beef to the pot. Add beef broth, water, potatoes, thyme, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until beef is fork-tender. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Season with salt and pepper. Remove bay leaf before serving.

Now, this stew is a masterpiece of flavors and textures—tender beef, soft potatoes, and a broth that’s rich and comforting. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of mashed potatoes for an extra hearty meal. Never underestimate the power of a good stew to bring everyone to the table.

Hungarian Goulash

Sometimes, all it takes is one bite of a deeply flavorful dish to transport you straight to the heart of Europe. That’s exactly what happened to me the first time I tried Hungarian Goulash at a small café in Budapest. Now, I make it at home whenever I crave that comforting, paprika-infused warmth.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tender bites)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 large onions, diced (they sweeten as they cook)
• 3 cloves garlic, minced (fresh is best)
• 2 tbsp sweet paprika (Hungarian if possible, for authentic flavor)
• 1 tsp caraway seeds (lightly crush them to release their aroma)
• 1 red bell pepper, diced (adds a slight sweetness)
• 4 cups beef broth (low sodium, so you can control the salt)
• 2 medium potatoes, peeled and cubed (they thicken the stew)
• Salt and pepper to taste (start with 1 tsp salt, adjust later)

Instructions

1. Heat the oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in batches, browning them on all sides. Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onions and cook until translucent, about 5 minutes.
4. Stir in the garlic, paprika, and caraway seeds, cooking for 1 minute until fragrant. Tip: Blooming the spices enhances their flavor.
5. Return the beef to the pot. Add the bell pepper and beef broth, scraping up any browned bits from the bottom.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
7. Add the potatoes and continue to simmer for another 30 minutes, or until the potatoes are tender. Tip: The stew should thicken slightly but still be soupy.
8. Season with salt and pepper. Tip: Taste as you go, especially before adding more salt.

When the goulash is ready, the beef should be fork-tender, and the potatoes will have started to break down, thickening the stew. Serve it with a dollop of sour cream and a sprinkle of fresh parsley for a touch of brightness. Or, for a truly Hungarian experience, pair it with a slice of crusty bread to soak up every last bit of that rich, paprika-laced broth.

Beef Stew with Red Wine and Herbs

There’s something incredibly comforting about a bowl of beef stew, especially when it’s enriched with red wine and a bouquet of herbs. I remember the first time I made this dish; it was a chilly evening, and the aroma filling my kitchen was nothing short of magical. Since then, it’s become my go-to recipe for warming up on cold nights.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tender bites)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 3 carrots, peeled and sliced into 1/2-inch pieces
• 3 celery stalks, sliced into 1/2-inch pieces
• 4 garlic cloves, minced (adjust to taste)
• 2 tbsp tomato paste (for depth of flavor)
• 1 cup red wine (choose a dry variety you’d enjoy drinking)
• 4 cups beef broth (low sodium preferred)
• 2 bay leaves (remove before serving)
• 1 tsp thyme (dried or fresh)
• 1 tsp rosemary (dried or fresh)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season beef cubes with salt and pepper, then brown in batches to avoid overcrowding, about 5 minutes per batch. Transfer to a plate.
3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
4. Add garlic and tomato paste, cooking for 1 minute until fragrant.
5. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
6. Return the beef to the pot along with beef broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low.
7. Cover and simmer for 1.5 to 2 hours, until the beef is fork-tender. Stir occasionally.
8. Remove bay leaves and adjust seasoning with salt and pepper before serving.

You’ll love how the beef melts in your mouth, and the red wine adds a rich depth to the broth. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up every last drop.

Chicken and Dumpling Stew

As the leaves start to turn and the air gets a bit crisper, there’s nothing quite like a bowl of Chicken and Dumpling Stew to warm you up from the inside out. I remember my grandmother making this on chilly Sunday afternoons, the aroma filling the house and drawing everyone to the kitchen.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, cubed
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, diced
• 4 cups chicken broth (low sodium preferred)
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt (adjust to taste)
• 1/2 cup milk
• 2 tbsp unsalted butter, melted
• 1/2 tsp dried thyme
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add cubed chicken breast, cooking until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in diced carrots, celery, and onion, cooking until vegetables soften, about 5 minutes.
4. Pour in chicken broth, bringing the mixture to a boil. Reduce heat to low, simmering for 10 minutes.
5. In a mixing bowl, combine flour, baking powder, and salt. Tip: Sifting the flour can make the dumplings lighter.
6. Add milk and melted butter to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough dumplings.
7. Drop tablespoon-sized portions of the dumpling batter into the simmering stew, spacing them evenly.
8. Cover the pot and let the dumplings cook through, about 15 minutes, without lifting the lid.
9. Season the stew with dried thyme and black pepper, stirring gently to combine.

Great for those who love a comforting meal, this stew boasts tender chicken, soft vegetables, and fluffy dumplings that soak up the rich broth. Serve it in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Pork Stew with Apples and Cider

Last weekend, I found myself craving something hearty yet slightly sweet, a dish that would bridge the gap between summer and fall. That’s when I remembered my grandmother’s pork stew with apples and cider, a recipe that’s as comforting as it is flavorful.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes (for tender bites)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 2 garlic cloves, minced (more if you love garlic)
• 2 cups apple cider (fresh pressed adds depth)
• 2 apples, peeled and diced (use a mix of sweet and tart)
• 1 tsp thyme (dried or fresh, adjust to taste)
• Salt and pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
• 2 tbsp apple cider vinegar (for a slight tang)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add pork cubes in a single layer, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove pork and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 5 minutes.
4. Return pork to the pot. Add apple cider, apples, thyme, salt, and pepper, stirring to combine.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until pork is fork-tender. Tip: Stir occasionally to prevent sticking.
6. Stir in apple cider vinegar. Cook uncovered for another 10 minutes to slightly thicken the stew. Tip: Taste and adjust seasoning if needed.

After simmering, the pork becomes incredibly tender, melting in your mouth with each bite. The apples soften into the stew, offering little bursts of sweetness that contrast beautifully with the savory pork. Serve it over a bed of mashed potatoes or with crusty bread to soak up every last drop of the cider-infused sauce.

Venison Stew with Root Vegetables

Perfect for those chilly evenings when you’re craving something hearty and comforting, this Venison Stew with Root Vegetables is a dish that brings warmth to the table. I remember the first time I made it; the rich aroma filled my kitchen, promising a meal that’s as nourishing as it is delicious. It’s become a staple in my home, especially during the fall and winter months.

Ingredients

• 2 lbs venison, cubed (you can also use beef if venison isn’t available)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth (homemade or store-bought)
• 2 cups carrots, chopped (about 3 medium carrots)
• 2 cups potatoes, cubed (Yukon Golds work well)
• 1 cup parsnips, chopped (optional, but adds a nice sweetness)
• 1 tsp thyme (dried or fresh, adjust to taste)
• 1 tsp rosemary (dried or fresh, adjust to taste)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the venison cubes in batches, browning on all sides. Don’t overcrowd the pot to ensure even browning.
3. Remove the browned venison and set aside. In the same pot, add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Return the venison to the pot along with any accumulated juices.
6. Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.
7. Add the carrots, potatoes, parsnips, thyme, and rosemary. Stir to combine.
8. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the venison is tender.
9. Season with salt and pepper to taste before serving.

Just like that, you’ve got a stew that’s rich in flavor with tender pieces of venison and perfectly cooked root vegetables. The broth is deeply savory, with hints of sweetness from the parsnips and carrots. Serve it with a slice of crusty bread to soak up all the deliciousness, or over a bed of mashed potatoes for an extra comforting meal.

Thai Coconut Beef Stew

Nothing warms the soul quite like a hearty stew, especially when it’s infused with the exotic flavors of Thailand. I remember the first time I tried Thai Coconut Beef Stew at a little street food stall in Bangkok; the rich, creamy coconut milk paired with tender beef and aromatic spices was a game-changer for me. Now, I make it at home whenever I need a comforting yet adventurous meal.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes (for tender bites)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 onion, thinly sliced (sweet varieties work best)
• 3 garlic cloves, minced (fresh is key for flavor)
• 1 tbsp ginger, grated (adjust to taste)
• 2 tbsp red curry paste (check for gluten-free if needed)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 2 cups beef broth (low-sodium preferred)
• 1 tbsp fish sauce (adds umami depth)
• 1 tbsp brown sugar (balances the heat)
• 1 lime, juiced (for a bright finish)
• Fresh cilantro, for garnish (optional but recommended)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until browned on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, and ginger, sautéing until soft and fragrant, about 3 minutes.
4. Stir in the red curry paste and cook for 1 minute to release its flavors.
5. Return the beef to the pot, then add the coconut milk, beef broth, fish sauce, and brown sugar. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is fork-tender. Tip: Skim off any excess fat that rises to the surface for a cleaner taste.
7. Once the beef is tender, stir in the lime juice. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh cilantro. Tip: For an extra touch, serve over steamed jasmine rice or with crusty bread to soak up the delicious sauce.

What makes this stew truly special is the melt-in-your-mouth beef swimming in a velvety, fragrant broth that’s just the right balance of spicy, sweet, and tangy. I love pairing it with a crisp, cold beer to cut through the richness, making it a perfect dish for cozy nights in or impressing guests at a dinner party.

Italian Beef Stew with Polenta

Unbelievably comforting and rich, this Italian Beef Stew with Polenta is my go-to dish when I’m craving something hearty yet sophisticated. It reminds me of the chilly evenings in Tuscany, where every bite feels like a warm hug. I love how the polenta soaks up all the flavorful juices, making every spoonful a delight.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tender bites)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 3 garlic cloves, minced (adjust to taste)
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, diced
• 1 cup dry red wine (choose one you’d drink)
• 4 cups beef broth (homemade if possible)
• 1 tbsp tomato paste (for depth of flavor)
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper (adjust to taste)
• 1 cup polenta (instant or traditional)
• 4 cups water (for polenta)
• 1/2 cup grated Parmesan cheese (for serving)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season beef cubes with salt and pepper, then brown in batches to avoid overcrowding, about 5 minutes per batch. Tip: Don’t rush this step; proper browning adds flavor.
3. Remove beef and set aside. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
4. Deglaze the pot with red wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
5. Return beef to the pot. Add beef broth, tomato paste, rosemary, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until beef is fork-tender. Tip: Check occasionally and add more broth if needed.
6. About 30 minutes before the stew is done, prepare the polenta. Bring water to a boil in a medium saucepan, then slowly whisk in polenta. Reduce heat to low and cook, stirring frequently, until thickened, about 15 minutes. Tip: Constant stirring prevents lumps.
7. Season polenta with salt and stir in Parmesan cheese until melted.
8. Serve the stew over a bed of creamy polenta, garnished with extra Parmesan if desired.

Kick back and enjoy the melt-in-your-mouth beef paired with the creamy, cheesy polenta. The stew’s rich flavors deepen overnight, making leftovers something to look forward to. Try serving it with a side of crusty bread to scoop up every last bit of sauce.

Korean Spicy Beef Stew (Yukgaejang)

Nothing warms the soul quite like a bowl of spicy beef stew, especially when it’s as flavorful as Yukgaejang. I remember the first time I tried this Korean classic; it was a chilly evening, and the rich, fiery broth instantly became my comfort food. Now, I make it whenever I need a little heat in my life.

Ingredients

• 1 lb beef brisket, cut into thin strips (for tenderness)
• 8 cups water (for broth)
• 1/2 cup soy sauce (adjust to taste)
• 2 tbsp gochugaru (Korean red pepper flakes, or adjust for less heat)
• 1 tbsp sesame oil (for aroma)
• 4 cloves garlic, minced (fresh is best)
• 1 medium onion, sliced (for sweetness)
• 2 green onions, chopped (for garnish)
• 1 cup fernbrake (gosari, soaked if dried, for authentic texture)
• 1/2 cup bean sprouts (for crunch)
• Salt to taste (start with 1 tsp)

Instructions

1. In a large pot, combine the beef brisket and water. Bring to a boil over high heat, then reduce to a simmer for 1 hour, skimming off any foam that rises to the top.
2. Add the soy sauce, gochugaru, sesame oil, and minced garlic to the pot. Stir well to combine and simmer for another 30 minutes to infuse the flavors.
3. Add the sliced onion and soaked fernbrake to the pot. Continue to simmer for 20 minutes, or until the vegetables are tender.
4. Stir in the bean sprouts and cook for an additional 5 minutes, just until they’re slightly softened but still crunchy.
5. Season with salt to taste, then garnish with chopped green onions before serving.

Zesty and robust, this Yukgaejang is a symphony of textures, from the tender beef to the crunchy bean sprouts. Serve it with a side of steamed rice to balance the heat, or enjoy it as is for a truly fiery experience.

Conclusion

Kickstart your culinary adventure with these 17 delicious stew meat recipes, perfect for those cozy nights in. Whether you’re craving something hearty, spicy, or sweet, there’s a dish here to warm your heart and home. Don’t forget to try your favorites, leave a comment sharing which recipe you loved the most, and spread the warmth by pinning this article on Pinterest. Happy cooking!

Bella Bacinos