Stew ideas for dinner

This is the faster way I make Chicken Stew – using boneless chicken thigh fillets cut into large pieces, simmered with vegetables until tender in a rich, dark stew sauce. It’s a Chicken Casserole made in an hour, but tastes like it’s been simmering all day!

Chicken Stew – faster!

I feel like the word “stew” conjures up visions of slow cooked goodness that’s been simmering on the stove all day. And our patience is always rewarded with the deep flavours you can only achieve through slow cooking. Beef Stew, Guinness Stew, slow cooked Chicken Stew and Pot Roasts.

This speedier Chicken Stew is for all the days when you want the slow cooked flavour – fast! It takes under an hour to make, and it’s loaded with plenty of veggies and potatoes swimming in a rich stew sauce!

This speedier Chicken Casserole tastes like it’s been simmering all day… look at that rich sauce!!

Flavour Tricks

Here are the things in this recipe that ups the flavour quota even without slow cooking for hours:

  • boneless chicken thigh fillets which are juicy enough to withstand the simmering time needed for the sauce to develop beautiful flavours, but cook quicker than using bone-in chicken pieces;
  • beef broth (stock) instead of chicken broth – beef broth has deeper flavours than chicken stock AND it gives the sauce a deeper brown colour without having to slow cook for ages;
  • red wine – a good slug adds depth of flavour and again, adds to the rich brown colour of the sauce; and
  • BACON. Need I explain this point? 😂

There’s a decent amount of veggies in this, so you can serve it as a meal without extra veg sides

How to make Chicken Stew

The total simmering time here is 40 minutes, compared to 1.5 hours for classic Chicken Stew made using bone-in chicken pieces.

Nothing tricky or unusual with this speedier Chicken Stew – we start off browning the bacon and chicken to get all those tasty brown bits on the bottom of the pan which will form part of the flavour base for the sauce.

Then cook off the veggies, add all the stew sauce ingredients, simmer for just 30 minutes until the chicken is tender, then lastly add the mushrooms and greens which don’t take long to cook.

And this is what comes off the stove:

  • juicy pieces of chicken;
  • soft vegetables that have sucked up the flavour of the sauce;
  • little pops of bacon (the BEST bite!);
  • loads of thick, rich, dark, savoury, herb infused stew sauce.

Seriously. Just tell everyone you’ve been slaving away all day. They’ll totally believe you! – Nagi x

Watch how to make it

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Chicken Stew (Casserole)

Author: Nagi Prep: 15 mins Cook: 50 mins Total: 1 hr 5 mins Mains Western 5 from 18 votes Servings5 Tap or hover to scale Recipe video above. This is the faster way to make a chicken stew (casserole) that’s done in an hour but tastes like it’s been simmering all day! The trick is to use boneless thigh fillets, beef instead of chicken broth, a good slug of red wine and BACON!

Ingredients

Instructions

  • Place oil and bacon in a large heavy based casserole pot over high heat.
  • When the oil is heated and bacon releases some fat, add chicken.
  • Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
  • Add garlic and onion, cook 1 minute.
  • Add celery and carrot, cook 2 minutes.
  • Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
  • Add flour, mix until incorporated.
  • Slowly pour in half the beef broth while stirring, then pour the rest in.
  • Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
  • Stir, add potato.
  • Cover, simmer 30 minutes.
  • Remove lid, add mushrooms and green beans. Simmer without lid* for a further 10 minutes.
  • Serve with crusty bread, sprinkled with parsley if desired!

Recipe Notes:

* Video error – I showed putting lid back on! Lid needs to stay off to thicken sauce. 1. Chicken – boneless thighs best because they stay juicy after the simmering time required for the sauce to develop beautiful flavours. I don’t recommend chicken breast, but if you have no choice (or really insist!) then don’t put the breast into the broth until the last 5 minutes or so, just to finish cooking through. Bone-in pieces: Just add water and simmer for longer. But note my personal preference when making chicken stew with bone-in, skin-on pieces is to use this slow cooked oven Chicken Stew recipe because it makes the skin CRISP! 2. Red Wine adds incredible extra flavour into this quick stew, making up for the short cook time! Any dry, full bodied red wine is fine here – Cab Sauv and Merlots are ideal. Just avoid light ones like pinot noir. Guinness or Stout will also work great here too – they are dark beers, labelled as such on the cans. Use some, drink some – or tip the whole can in and simmer for longer with the lid off! If you love Irish Beef Guinness Stew, you’ll know what the Guinness does to add flavour into stews. Non alcoholic sub – brown the bacon well first, remove. Brown the mushrooms, remove. Then brown chicken, and proceed with recipe (add bacon in once chicken browned, mushrooms at end per recipe). These multi-stage browning will create an intense “fond” on the base of the pan (ie the brown stuff) which will add great flavour into the stew sauce, making up for absence of wine. 3. Beef vs chicken broth/stock – I like to use beef here for this quick cook stew because it’s got a bit more flavour than chicken AND gives the sauce a deep brown colour (with chicken, it’s a more pale brown). But chicken is just fine to use too! 4. Nutrition per serving.

Nutrition Information:

Calories: 510kcal (26%)Carbohydrates: 29g (10%)Protein: 40g (80%)Fat: 20g (31%)Saturated Fat: 5g (31%)Cholesterol: 162mg (54%)Sodium: 1231mg (54%)Potassium: 1654mg (47%)Fiber: 5g (21%)Sugar: 8g (9%)Vitamin A: 6550IU (131%)Vitamin C: 23.3mg (28%)Calcium: 104mg (10%)Iron: 6mg (33%) Keywords: Chicken Casserole, Chicken Stew Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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I’m so grateful that food doesn’t move…..😂😂😂

Classic Beef Stew is a one pot comforting and hearty, made with beef, vegetables, tomato paste, and seasoning, PERFECT for cold winter days!

Beef Stew is the perfect thing to make to warm up in the winter, and with the cold weather comfort foods like Pot Roast, Sloppy Joes and Beef Chili are popular on the site right now.

CLASSIC BEEF STEW

One of the most popular slow cooker recipes on the site is Slow Cooker Beef Stew so we have been long overdue for this stovetop version. We’re looking to make a lot of our slow cooker recipes in classic stove top versions this year after seeing many of you looking for help in the comment sections of the posts.

Plus this stew recipe is perfect for the season because it is a great recipe to make-ahead and enjoy for days. In fact it tastes even better the following day.

With a simple recipe of beef, potatoes and carrots with a tomato paste and beef broth base you only need a chuck roast (or even just stew meat) and some pantry staples to have the perfect cold weather stick-to-your-ribs meal your family will love.

Psst, serve this stew with these delicious homemade rolls or honey cornbread, I promise you’ll crave this meal every time the temperature dips. Even more brownie points if you brush those rolls with a bit of melted garlic butter.

How much red wine in beef stew?

This is a classic beef stew recipe unlike the recent pot roast recipe I posted where I included red wine. You can certainly include red wine in this recipe by swapping 1 cup of the beef stock for 1 cup of red wine.

I would not add an additional cup of liquids to the recipe however, you want to control how much liquid you create or the soup will rapidly become a watery soup.

N.b. you can also add a touch of balsamic vinegar to your beef stew if you’d like the acidity of the red wine without the wine, I suggest just 1-2 tablespoons.

Classic Soups and Stews Best Practices:

Always brown your meat before adding it to the soup/stew. Browned meat intensifies the flavors and it is also much better presentation as meat that just “stews” in the beef stock tends to stay a more grey color and it doesn’t look as appetizing.

Always add broth/stock when possible instead of water, water does nothing for building flavors.

Making this in the slow cooker/crock pot is of course a no brainer as the slow cooker version is one of the most popular recipes on out site (see above).

If you want to add a bit of richness to your beef stew finish it with a bit of garlic butter with minced parsley spooned over your serving. One small spoonful goes a long way.

Other vegetables to add to beef stew:

  • Celery: Celery can be added in one of two ways. Celery in general is known as a base vegetable that helps to build a good foundation of flavors with onions and carrots that are browned together with butter. Celery can also be added in 1″ or longer chunks if you’d like to have bites of celery in your meal.
  • Sweet Potatoes: Sweet Potatoes are a natural fit for this beef stew and would make a great substitute for the carrots as they bring a similar amount of sweetness to the recipe. I’d avoid swapping the potatoes for sweet potatoes as the carrots and sweet potatoes would both add sweetness.
  • Parsnips: One of the best vegetables for braised dishes because of its hearty texture, make sure you pick the largest parsnips you can find. The thicker they are the better for this long braising time. You will absolutely love this dish with parsnips, if I could I’d eat parsnips in place of carrots 100% of the time they’re so delicious.
  • Pearl Onions: Make sure you take some time to cook these in some butter before adding them to the beef stew or they will cook and become slightly leathery. Cooked in butter on medium heat for 5-6 minutes, stirring occasionally, before being added to the beef stew is a perfect amount before being added.

Best Meat for Beef Stew:

  • Chuck Roast: This is the most old-fashioned and classic cut of meat for most pot roasts or beef stews. I use this as a replacement for most recipes that actually call for stew meat because I find chuck to be well-marbled.
  • Stew Meat: This is the easiest way to go, not expensive cut of meat because it is pre-cut. I find it is generally not high quality though and usually extra cuts left over that the butcher is looking to sell off. I avoid this cut in the grocery store.
  • Ribeye: If you want to impress your guests and you are cooking this during the holidays you may find a ribeye roast is on sale. I find during Christmas it usually sells for a VERY low price (comparable sometimes to chuck). When it does I get a 4″ thick cut and use it to make the best roasts and stews with it because to me almost nothing beats the ribeye.

Instant Pot/Pressure Cooker Beef Stew Instructions:

Add the beef to the pressure cooker and set on the sauté setting with oil and brown. Add the rest of the ingredients, set on high pressure for 35 minutes then release pressure fully.

MORE SOUPS AND STEW RECIPES

  • Cabbage Soup
  • Vegetable Soup
  • Vegetable Beef Soup
  • Ham and Bean Soup
  • Ham and Potato Soup

This is a great recipe your family will love on a cold winter night that you can also serve on gameday. Perfect for a tailgate party, a weeknight dinner or meal prepping for lunches for the week. Since it’s a matter of browning some meat and letting it braise in the oven this dish is great for lazy Sundays too.

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Classic Beef Stew

5 from 10 votes

  • Yield: 8 servings
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Course: Soup
  • Cuisine: American
  • Author: Sabrina Snyder

Classic Beef Stew is a one pot comforting and hearty, made with beef, vegetables, tomato paste, and seasoning, PERFECT for cold winter days!

  • 3 pounds chuck roast cut into 2″ chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 1/2 yellow onion chopped
  • 4 cloves garlic minced
  • 2 carrots cut into 2 inch chunks
  • 2 Yukon potatoes chopped
  • 4 cups beef broth *
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
  2. Add the butter and canola oil to a large dutch oven on medium heat and brown the beef on all sides in batches (3-4 minutes per batch).

  3. Remove the last batch of the beef and add in the onions, garlic and carrots and cook for 2-3 minutes until slightly caramelized before adding the potatoes in along with the broth, tomato paste, bay leaf, thyme and Worcestershire sauce and stirring to combine.

  4. Add the beef back into the pot, cover and cook in the oven for 3 hours, removing the bay leaf before serving.

Nutrition Information

All images and text © for Dinner, then Dessert.

Keyword: Beef Stew Save

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Poor Man’s Stew, A quick and easy dinner recipe made from scratch and full of great flavor

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Poor Man’s Stew! This is such a delicious recipe, and so full of flavor. The ingredients are very simple and most you will probably have in your store cupboard or freezer.

I’ve called this Poor Man’s Stew because it is so budget friendly and inexpensive to make. Of course with a normal stew you would likely use a cut of beef or pork. However, that can be expensive, especially if you have lots of mouths to feed. So for this recipe, I’ve actually used half ground pork and half ground beef. You can use any ground meat you like, or ground soya / tofu if you wanted to make this a vegetarian dinner.

For the vegetables, use whatever your family likes the most, and whatever is in season. That way, the vegetables will be at their best and lowest price too. If you wanted to bulk this meal out to make it go further, add extra potatoes and carrots.

This is an easy meal to prepare and so tasty! I serve this for the family on a weeknight because it’s quick to make. You can also freeze it, so if you wanted to make up a big pot, you could put it in several containers and simply defrost when you want one and heat through. It’s that easy! Although I haven’t made this recipe in a slow cooker, but only on a stove top (because it’s so quick), you could use your slow cooker. I would suggest 6 hours on Low.

Serve with some slices of buttered bread. Of course you must dip the bread in the gravy! Everybody loves to do that when I make this meal so make sure you have plenty of bread on hand too!

Poor Man’s Stew is really a delicious recipe and great for those who don’t have much time to spend in the kitchen, and also for those who are new to cooking, but want to make something straightforward and from scratch. It really is a simple recipe so please enjoy and I am sure it will quickly become a popular go to recipe in your home too!

If you enjoy cooking with ground meat, why not try our Beef and Spinach Pasta Bake (so delicious!) or Cottage Pie which has some lovely flavors, or our Million Dollar Spaghetti or our tasty Pasta Bake recipes.

So let’s see how we make our Poor Man’s Stew

1 Lb or 500 g ground meat of your choice, or for vegetarians, ground soya meat
1 large chopped onion
1 Clove garlic crushed / chopped
1/2 lb or 300 g mushrooms chopped
2 large carrots, peeled & chopped in to bite size pieces
1 1/3 cups or 200 g frozen peas or 2 Zucchini / Courgettes, cut in to bite sized pieces
3 – 4 medium potatoes, peeled and cut in to bite size pieces

1 Tablespoon Olive Oil

Bread and Butter to serve

The flavours
3 heaped Tsp Cornstarch mixed with 1 cup cold water (mix well)
1 Tsp dried Thyme
2 Bay Leaves
1 Tsp Worcestershire Sauce or Balsamic Vinegar
1 Pint Vegetable or Beef Broth
Salt & Pepper

1. Prepare the vegetables, peel and slice the carrots, potatoes and any other vegetables you choose.

2. Chop the onion and add to a large pan with a tablespoon of olive oil. Under a medium heat, allow the onions to soften, then add the garlic and ground meat. Stir until evenly browned.
Add the remaining ingredients except for the liquid cornstarch and broth. Combine everything in a pan and allow to simmer with the lid on for 5 minutes.


3. Add the broth and Cornstarch. Stir well then return the lid and allow to simmer for 35 minutes.
*After this time, if you want more gravy in the pan, just add a little hot water until it’s to your liking. Bring everything back to the boil. Season with salt and pepper to taste.

4. Serve with some slices of buttered bread and enjoy!

We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Here’s another of our popular recipes for you to try. It’s so delicious and the cream sauce that goes with this is out of this world! Frikadeller Meat Patties and Cream Sauce

Garlic Meatballs and Pasta

Beef and Spinach Pasta Bake

Creamy Cheesy Mashed Potatoes

Bacon and Crab Mac n Cheese

Poor Man’s Stew Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Poor Man’s Stew, A quick and easy dinner recipe made from scratch and full of great flavor

Course: Main Course Cuisine: American Servings: 4 Ingredients

  • 1 Lb or 500 g ground meat of your choice or for vegetarians, ground soya meat
  • 1 large chopped onion
  • 1 Clove garlic crushed / chopped
  • 1/2 lb or 300 g mushrooms chopped
  • 2 large carrots peeled & chopped in to bite size pieces
  • 1 1/3 cups or 200 g frozen peas or 2 Zucchini / Courgettes cut in to bite sized pieces
  • 3 – 4 medium potatoes peeled and cut in to bite size pieces
  • 1 Tablespoon Olive Oil

The flavours

  • 3 heaped Tsp Cornstarch mixed with 1 cup cold water mix well
  • 1 Tsp dried Thyme
  • 2 Bay Leaves
  • 1 Tsp Worcestershire Sauce or Balsamic Vinegar
  • 1 Pint Vegetable or Beef Broth
  • Salt and Pepper
  • Bread and Butter to serve

Instructions

  1. Prepare the vegetables, peel and slice the carrots, potatoes and any other vegetables you choose.
  2. Chop the onion and add to a large pan with a tablespoon of olive oil. Under a medium heat, allow the onions to soften, then add the garlic and ground meat. Stir until evenly browned.
  3. Add the remaining ingredients except for the liquid cornstarch and broth. Combine everything in a pan and allow to simmer with the lid on for 5 minutes.
  4. Add the broth and Cornstarch. Stir well then return the lid and allow to simmer for 35 minutes.
  5. *After this time, if you want more gravy in the pan, just add a little hot water until it’s to your liking. Bring everything back to the boil. Season with salt and pepper to taste.

  6. Serve with some slices of buttered bread and enjoy!

Warming winter stews and casseroles

At this time of year, a warming stew or casserole is pretty much the only thing we feel like coming home to at the end of a long day. Here we’ve listed our favourites that are getting us through the winter – you’ll find everything from Jamie’s traditional Beef and Guinness Stew, to Nadiya’s Chicken and Grapefruit Stew with Couscous to brighten up your evening. Plus, typically made in just one pot and then left to work its magic on the stove, it’s also the ultimate choice for some laid-back cooking.

The classic combination of Puy lentils and sausage in Lindsey Bareham’s Sausage and Lentil Stew from One Pot Wonders is the perfect winter dish. It’s a real crowd-pleaser and easy to prepare, making it a great one for hassle-free family dinners, so gather all your favourite people around the table and tuck in.

Buy the bookOne Pot Wonders100 easy one-pot recipesCrowd-pleasing family favourites Fuss-free one-pot puddings and bakes Buy the book

A rich and hearty Venison, Cider and Quince Stew with Herbed Butter Dumplings from The Ethicurean Cookbook is guaranteed to warm you from head to toe, with its comforting butter dumplings to satisfy those inevitable winter carb cravings.

Dean Edwards’ traditional recipe for this Lamb Hotpot from his cookbook Mincespiration is a guaranteed family favourite, with the rich lamb meat and hearty winter veggies topped with a delicious layer of finely sliced Maris Piper potatoes

If you like a spicy kick to your casserole, Gizzi Erskine’s Jamaican Brown Chicken Stew from My Kitchen Table: 100 Foolproof Suppers will be right up your street. With a gorgeous blend of spices, tender chicken that falls off the bone, and comforting coconut rice to go with it, this substantial stew is the perfect accompaniment to a cosy night in.

For something classically Spanish, look no further than Nieves Barragán Mohacho’s Potato and Chorizo Stew (Patatas a la Riojana), from her cookbook, Sabor. Not only is it bursting with flavour, it’s pretty easy on the eye when plated and garnished with a handful of bright, fresh parsley.

For a satisfying stew that has a lovely fresh flavour, take a look at Nadiya Hussain’s Grapefruit Chicken Stew with Couscous from Nadiya’s Family Favourites. The recipe is simple and easy to follow, and is perfect if you’re after a lighter take on a traditional dish.

If we can rely on anyone to come up with a comforting, traditional, easy-to-follow recipe, it’s Mary Berry. Her crowd-pleasing Irish Stew from her much-loved Classic cookbook, made with succulent lamb topped with perfectly crispy potato slices, is a great one for getting the whole family around the table. Luckily there’s lots to go round (which will come in handy when you have everyone asking for seconds).

For a vegetarian option, Nick Knowles’ Winter Veggie Stew with Wholesome Lumpy Dumplings from Proper Healthy Food is the ultimate veggie winter warmer, and is proof that a stew doesn’t need meat to be deliciously hearty.

Rosemary Shrager’s Merguez Sausage, Chorizo and Butter Bean Cassoulet from Rosemary Shrager’s Cookery Course is rich with the warming North African flavours of merguez sausage and the deliciously smoky chorizo, with creamy butter beans adding a lovely satisfying texture.

Raymond Blanc’s Coq au Vin recipe from his cookbook Simple French Cookery is a timeless French classic and a dinner party favourite, with the full-bodied flavours of red wine making it a real winter warmer.

Looking for something soothing but still fresh and light? Melissa Hemsley’s Spanish Chickpea Almond Stew from Eat Happy: 30-Minute Feelgood Food hits all the right notes when it comes to a nourishing winter warmer. Opt for vegetable stock instead of bone broth and this makes a quick and hassle-free vegetarian dish for a dinner party.

This Beef and Guiness Stew with English Mustard and Pearl Barley from Jamie Oliver’s Super Food Family Favourites is the ultimate winter one-pot dish. Jamie suggests using skirt steak, a leaner cut of beef, which along with the fresh seasonal veggies makes this hearty stew particularly nutritious.

Seafood may seem summery, but this Italian Fish Stew with Pancetta and Garlic from The Complete Slow Cooker Cookbook is a wonderfully restorative, flavourful recipe that is particularly comforting on a chilly winter evening when the Mediterranean feels far away.

Harry Eastwood’s take on the French classic Boef Bourgignon from The Skinny French Kitchen is a lighter version of the traditionally heavy stew, but without comprimising on any of the deep, satisfying flavours that define this family favourite dish.