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Stews

Explore 203 recipes, 4 articles, 9 galleries, 97 videos, and more

Chicken, Corn, and Lima-Bean Stew

Time:45 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 2 medium onions, diced
  • 1 green bell pepper, ribs and seeds removed, diced
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 6 plum tomatoes, diced
  • 1/4 cup Worcestershire sauce
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 package (10 ounces) frozen lima beans, thawed
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Savory Fall Stew

Ingredients
  • 2 tablespoons olive oil
  • 12 ounces hot Italian sausage, cut into small chunks
  • 12 cipollini onions (pearl onions can be substituted), peeled
  • 1 1/2 cups crushed tomatoes
  • 3 cups homemade or low-sodium chicken stock, skimmed of fat
  • One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
  • One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 parsnips, peeled and cut into 2-inch-long sticks
  • 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
  • 12 brussels sprouts, trimmed and cut in half
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
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Coq au Vin

Ingredients
  • 4 chicken thighs
  • 4 chicken legs
  • 2 cups full-bodied red wine, such as Cabernet Sauvignon
  • Coarse salt and freshly ground pepper
  • 8 ounces slab bacon, cut into 1/2-inch dice
  • 3 tablespoons extra-virgin olive oil, if needed
  • 1 medium onion, finely chopped
  • 8 garlic cloves, thinly sliced
  • 10 white pearl onions, peeled
  • 1/2 pound small cremini mushrooms
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 tablespoons Cognac
  • 1 chicken liver, coarsely chopped
  • 2 bay leaves
  • 5 fresh thyme sprigs
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Asian Shrimp Stew with Steamed Rice

Time:30 mins
Ingredients
  • 1 cup long-grain white rice
  • 2 tablespoons cornstarch
  • 1/2 cup coconut milk
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil, such as safflower
  • 2 yellow bell peppers (ribs and seeds removed), cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces
  • 4 garlic cloves, sliced
  • 2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
  • 1/4 teaspoon red-pepper flakes
  • 4 scallions, white and green parts separated and thinly sliced
  • Coarse salt
  • 1 pound peeled and deveined medium shrimp (thawed if frozen), tails removed
  • 1 to 2 tablespoons rice vinegar
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Chicken, Fennel, and Artichoke Fricassee

Time:35 mins
Ingredients
  • 1 whole chicken (about 4 pounds), cut into 10 pieces
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved
  • 1 can (15 ounces) water-packed whole artichoke hearts, drained
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 cup chicken stock
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons fresh flat-leaf parsley, coarsely chopped
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Lamb, Potato, and Leek Stew

Time:1 hour 15 mins
Ingredients
  • 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
  • 5 1/2 cups low-sodium chicken broth
  • 3/4 pound small potatoes, halved or quartered if large
  • 1/3 cup roughly chopped fresh parsley, for serving
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Braised Chicken Thighs

Time:1 hour 10 mins
Ingredients
  • 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
  • 1 tablespoon Emeril's Original Essence or Creole Seasoning
  • 1 teaspoon salt
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups thinly sliced yellow onions
  • 1 tablespoon minced garlic
  • 6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chicken stock or canned, low-sodium chicken broth
  • 1/4 cup chopped fresh parsley
  • Steamed white rice, for serving
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Winter Vegetable Chicken Stew

Ingredients
  • 12 ounces boneless skinless chicken thighs (about 4 pieces)
  • 1 pound boneless skinless chicken breast halves (about 3 pieces)
  • 1/2 teaspoon coarse salt, plus more for cooking water
  • 1/8 teaspoon freshly ground pepper
  • 4 slender carrots, peeled
  • 3 large celery ribs
  • 2 medium parsnips (6 ounces), peeled
  • 4 small onions, peeled and quartered lengthwise with roots attached
  • 3 cups water
  • One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
  • 1/2 pound wide egg noodles
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon unsalted butter
  • 4 garlic cloves, thinly sliced
  • 1 bunch Swiss chard (1 1/2 pounds), coarsely chopped with stems
  • 2 ounces shaved Parmesan cheese
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Slow-Cooker Beef and Tomato Stew

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, diced small
  • 3 medium carrots, cut into 1/4-inch rounds
  • 3 celery stalks, cut into 1/4-inch pieces
  • 2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 3 garlic cloves, smashed and peeled
  • Coarse salt and ground pepper
  • 4 cups cooked brown rice
  • 6 tablespoons nonfat plain Greek yogurt
  • 1/3 cup chopped fresh parsley
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Slow-Cooker Cajun Stew

Time:4 hours 15 mins
Ingredients
  • 3/4 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds
  • 1 red onion, sliced into wedges
  • 2 garlic cloves, minced
  • 2 celery stalks, coarsely chopped
  • 1 red or green bell pepper, coarsely chopped
  • 2 tablespoons all-purpose flour
  • 1 (28-ounce) can diced tomatoes
  • 1/4 teaspoon cayenne pepper
  • Coarse salt
  • 1/2 pound large shrimp, peeled and deveined
  • 2 cups frozen cut okra (from an 8-ounce package), thawed
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