Spring's here, and that means busy days are back in full swing! But who says you can't enjoy a hearty meal without spending hours in the kitchen? With these five slow-cooker stew recipes, you can whip up something delicious while you tackle your to-do list. From a beefy delight to a veggie-packed option, there's something for everyone. Curious about which stew will become your new favorite? Let's jump into these mouthwatering recipes!
Hearty Beef and Vegetable Stew
Hearty Beef and Vegetable Stew is a perfect dish for those chilly evenings when you crave something warm and filling. This slow-cooker recipe combines tender chunks of beef with a medley of vegetables, savory herbs, and spices, allowing the flavors to meld beautifully over several hours. The result is a comforting stew that isn't only delicious but also easy to prepare, making it an ideal choice for busy weekdays or leisurely weekends.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat and brown the beef cubes on all sides, seasoning with salt and pepper.
Once browned, transfer the beef to the slow cooker. Add the carrots, potatoes, onion, garlic, beef broth, tomato paste, thyme, rosemary, and bay leaf to the slow cooker.
Stir everything to combine, then cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
In the last 30 minutes of cooking, add the frozen peas to heat through.
Extra Tips:
For added depth of flavor, consider searing the beef in batches to avoid overcrowding the skillet, which can cause steaming instead of browning.
You can also experiment with different vegetables like parsnips or turnips based on your preference or what you have on hand.
If you want a thicker stew, mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last hour of cooking.
Adjust the seasoning to your taste before serving, and feel free to garnish with fresh parsley for a pop of color.
Savory Chicken and Rice Stew
Savory Chicken and Rice Stew is a comforting and hearty dish that warms both the body and soul. This slow-cooker recipe is perfect for busy days, allowing the flavors to meld together beautifully while you go about your routine.
With tender chicken, wholesome vegetables, and fluffy rice, this stew is sure to become a family favorite. Just set it in the morning, and by dinner time, you'll be greeted with a deliciously aromatic meal that's ready to serve.
Ingredients:
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons olive oil
Instructions:
In a slow cooker, add the olive oil, chopped onion, and minced garlic, sautéing for a few minutes until fragrant.
Then, layer the chicken thighs on top, followed by the sliced carrots, celery, thyme, rosemary, salt, and pepper. Pour in the chicken broth and stir to combine.
Cover and cook on low for about 6 to 7 hours. In the final 30 minutes of cooking, stir in the rice and frozen peas, allowing them to cook and absorb the flavors of the stew.
Extra Tips:
For added depth of flavor, consider browning the chicken thighs in a skillet before adding them to the slow cooker.
You can also customize the recipe by adding your favorite vegetables, such as bell peppers or green beans.
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it in during the final 30 minutes of cooking.
Finally, serve the stew with a sprinkle of fresh parsley for a pop of color and freshness!
Spicy Lentil and Sweet Potato Stew
Spicy Lentil and Sweet Potato Stew is a hearty and nutritious dish that's perfect for a cozy dinner at home. This stew is packed with protein-rich lentils, sweet potatoes, and a blend of warm spices that give it a delightful kick. The slow cooker makes it incredibly easy to prepare, allowing the flavors to meld together beautifully while you go about your day. Serve it with crusty bread or over a bed of rice for a satisfying meal.
Ingredients:
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- 1 tablespoon olive oil
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
To prepare the stew, combine the lentils, sweet potatoes, onion, garlic, diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and black pepper in the slow cooker. Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and sweet potatoes are tender.
About 30 minutes before serving, stir in the chopped kale or spinach and allow it to wilt. Before serving, drizzle with lime juice and garnish with fresh cilantro if desired.
When cooking this Spicy Lentil and Sweet Potato Stew, feel free to customize the level of spice by adjusting the cayenne pepper or adding a dash of hot sauce for an extra kick. You can also add other vegetables such as carrots or bell peppers for additional flavor and nutrition.
If you prefer a creamier texture, consider blending a portion of the stew before adding the greens. This dish stores well in the refrigerator and tastes even better the next day, making it a perfect option for meal prep!
Classic Ham and Bean Stew
Classic Ham and Bean Stew is a hearty and comforting dish perfect for chilly days. This slow-cooked meal combines tender chunks of ham with creamy beans and aromatic vegetables, creating a flavorful stew that's easy to prepare and even easier to enjoy. Simply toss your ingredients into the slow cooker and let it work its magic while you go about your day.
Ingredients:
- 2 cups diced ham
- 1 cup dried navy beans (soaked overnight)
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Cooking Instructions:
In a large slow cooker, heat the olive oil over medium heat and sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
Add the soaked navy beans, diced ham, chicken broth, thyme, and bay leaf. Season with salt and pepper to taste, then stir well to combine.
Cover and cook on low for 6-8 hours or until the beans are tender and the flavors are well combined. Before serving, remove the bay leaf and adjust seasoning if necessary.
Extra Tips:
For a richer flavor, consider adding a splash of Worcestershire sauce or a tablespoon of Dijon mustard to the stew.
If you prefer a thicker stew, mash some of the beans against the side of the slow cooker before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the stew can also be frozen for longer storage. Just be sure to let it cool completely before transferring it to a freezer-safe container.
Mediterranean Chickpea and Quinoa Stew
Mediterranean Chickpea and Quinoa Stew is a hearty, nutritious dish that brings the vibrant flavors of the Mediterranean to your table. This stew is packed with protein-rich chickpeas and quinoa, making it a filling option for both vegetarians and meat-lovers alike.
With the addition of fresh vegetables and aromatic spices, this dish isn't only delicious but also easy to prepare in your slow cooker, allowing the flavors to meld beautifully while you go about your day.
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
In your slow cooker, combine the rinsed quinoa, chickpeas, diced tomatoes (with their juice), vegetable broth, diced onion, minced garlic, red bell pepper, zucchini, cumin, smoked paprika, oregano, salt, and pepper.
Stir well to incorporate all the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the quinoa is cooked and the vegetables are tender.
About 10 minutes before serving, stir in the fresh spinach and lemon juice, allowing the spinach to wilt. Before serving, garnish with fresh parsley.
Extra Tips:
For an extra depth of flavor, consider sautéing the onion and garlic in a bit of olive oil before adding them to the slow cooker.
You can also customize the vegetables based on what you have on hand; carrots, sweet potatoes, or even eggplant would work beautifully.
If you prefer a spicier kick, add a pinch of red pepper flakes or a chopped jalapeño.
This stew can be made ahead of time and stored in the refrigerator for up to 3 days, and it freezes well for future meals. Enjoy your Mediterranean feast!