7 Speedy Stew Recipes Quickly Warming You Up on Winter Weeknights
Some days, you simply don’t have time to wait for your stew to slowly cook in your crockpot or simmer on your stovetop. If you are short on time but still need a hearty dish to warm you up on cold winter nights, prepare a speedy stew recipe, which can be on your table in 45 minutes or less. From Speedy Chicken Stew to Spicy Lentil Stew With Peppers and Onions, these 7 recipes will ensure you have fast and delicious dinner dishes. After preparing one of these speedy suppers, stew will quickly become one of your favorite winter weeknight meals!
1. Speedy Chicken Stew
In less than 45 minutes, you can have Southern Living’s Speedy Chicken Stew on your supper table. To prepare this dish, bring your broth, vegetables, and seasonings to a boil, let them simmer for 15 to 20 minutes, stir in the chicken, diced tomatoes, and tomato paste, and let simmer for another 10 minutes. The recipe yields 6 servings.
- 2 (14-ounce) cans chicken broth
- 2 chicken bouillon cubes
- 1 (20-ounce) package frozen creamed corn
- 1 (10-ounce) package frozen baby lima beans
- 1 large baking potato, peeled and diced
- 1 small jalapeño pepper, seeded and minced, optional
- ½ large sweet onion, diced
- ⅛ teaspoon ground red pepper
- ¼ teaspoon dried thyme
- 3 cups chopped cooked chicken
- 1 (14.5-ounce) can seasoned diced tomatoes with garlic, basil, and oregano
- 1 (6- ounce) can tomato paste
Directions: Combine first 9 ingredients in a Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer 15 to 20 minutes or until potatoes and lima beans are tender. Stir in chicken, diced tomatoes, and tomato paste; simmer 10 more minutes.
2. Speedy Beef and Butternut Stew
When preparing this Speedy Beef and Butternut Stew, it’s important to first brown your sirloin tips and set them aside while the other ingredients cook. You’ll add the meat to your stew toward the end of cooking, which ensures the sirloin remains tender and tasty. J.M. Hirsch’s recipe via The Seattle Times yields 6 servings.
- 2 tablespoons olive oil
- 1½ pounds sirloin beef tips, cut into 1-inch chunks
- 3 cups cubed butternut squash
- 1 cup baby carrots, halved
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- Salt and ground black pepper
Directions: In a large saucepan over medium-high, heat the oil. Add the beef, in batches if needed to avoid crowding the pan, and cook, turning, until browned on all sides but still rare at the center, about 5 minutes. Use a slotted spoon to transfer the beef to a plate. Return the saucepan to the heat and add the squash and carrots. If the pan is too dry to easily sauté the vegetables, add a splash of olive oil.
Sauté until the squash begins to brown, about 5 minutes. Add the onion and garlic, then continue to cook until the onion is tender, about another 6 minutes. Add the tomatoes, broth, paprika, thyme, and mustard powder. Bring to a simmer and cook until the carrots and squash are tender, about 15 to 20 minutes. Return the beef to the pot, as well as any juices that have accumulated on the plate. Simmer for 5 minutes, then season with salt and pepper.
3. Spicy Lentil Stew With Peppers and Onions
You can have Sunset’s Spicy Lentil Stew With Peppers and Onions, which is packed with protein, fiber, carbs, and vegetables, on your dinner table in 45 minutes. If you’d like to add some meat to this vegetarian dish, sauté crumbled lean turkey sausage with the peppers and onions. The recipe yields 6 servings.
- 3 dried ancho chiles
- 1 (14-ounce) can reduced-sodium, fat-skimmed chicken broth
- 2 cups dried brown lentils, sorted for debris and rinsed
- About ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 pound red, yellow, and/or green bell peppers, rinsed, stemmed, seeded, and slivered lengthwise
- 1 onion, peeled, halved, and slivered lengthwise
- 2 garlic cloves, peeled and minced or pressed
- ¼ to ½ teaspoon cayenne
- 2 tablespoons coarsely chopped cilantro
- Reduced-fat sour cream, optional
Directions: Remove and discard stems and seeds from ancho chiles; rinse chiles. With scissors, cut chiles into about 1-inch pieces and drop into a blender. Cover with 1 cup boiling water. Let stand until chiles are soft, about 15 minutes, then whirl mixture until smooth. In a 4- to 6-quart pan, combine chile mixture, broth, ¼ cup water, lentils, and ¼ teaspoon salt. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring once or twice, until most of the liquid is absorbed and lentils are tender to bite but not falling apart, 20 to 25 minutes.
Add more water if lentils get too dry. Meanwhile, set a 10- to 12-inch frying pan over medium-high heat. When hot, add olive oil, bell peppers, onion, and garlic; cook, stirring frequently, until vegetables are tender-crisp to bite, 5 to 7 minutes. Stir in cayenne to taste. Spoon lentils into wide, shallow bowls and top with pepper mixture. Sprinkle with the cilantro and salt to taste. Add a spoonful of sour cream, if desired.
4. Speedy Meatball Stew
- 1½ pounds hamburger
- 1 egg, slightly beaten
- ½ to 1 cup bread crumbs
- ¼ cup chopped onion
- 2 tablespoons shortening
- Small, cooked potatoes, as many as desired
- 1 can beef broth
- 1 (8-ounce) can tomato sauce
- ¼ teaspoon leaf thyme
- 1 teaspoon salt
- ½ cup sliced, cooked carrots
Directions: Mix hamburger, egg, bread crumbs, onion, and salt, and shape into 24 meatballs. Brown in shortening in skillet. Pour off fat and add remaining ingredients. Cook over low heat for 20 minutes. Serve.
5. Chicken Tortilla Stew
Rachael Ray’s Chicken Tortilla Stew is a zesty dinner dish that’s chock-full of fragrant spices, rotisserie chicken, tortilla chips, sour cream, and cheese. This recipe takes about 40 minutes to make and yields 4 servings.
- 3 tablespoons extra-virgin olive oil
- 2 large onions, chopped
- 8 garlic cloves, minced
- 2 jalapeño peppers, seeded and chopped
- 1 tablespoon coriander
- ½ tablespoon cumin
- Salt and freshly ground black pepper
- 1 (16-ounce) jar roasted tomatillo salsa
- 2 quarts chicken stock
- 1 (28-ounce) can hominy, drained and rinsed
- 1 (13.5-ounce) bag of yellow or white corn tortilla chips
- 1 store-bought rotisserie chicken, skin removed, meat removed from the bones, and chopped
- 1 bunch cilantro, chopped
- Juice of 2 limes
- ¾ cup sour cream, for garnish
- 1 cup cheddar cheese, shredded
Directions: Place a large pot over medium heat; add oil. Add the onions, garlic, and jalapeño, and season with coriander, cumin, salt, and freshly ground black pepper. Cook until softened, about 8 to 10 minutes. Add the tomatillo salsa, chicken stock, and hominy to the pot and bring to a bubble. While the mixture is coming to a bubble, place the tortilla chips in a food processor and pulse to grind. You should have about 2 cups of ground chips.
Add the ground chips to the mixture and cook for 10 minutes. When ready to serve, add the chopped chicken to the pot along with ½ to ¾ cup of cilantro and the lime juice, and cook 2 to 3 more minutes, until the chicken is heated through. To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips, a dollop of sour cream and some cheddar cheese.
6. Speedy Chili Stew
This thick and flavorful Speedy Chili Stew is guaranteed to warm you up on a brisk winter night. Kraft’s recipe takes 40 minutes to make and yields 4 servings. We suggest serving your stew with Taste of Home’s Crusty French Bread.
- 1 small onion, chopped
- ¾ pound pork tenderloin, cut into small cubes
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 cup thick and chunky medium salsa
- 1 (15-ounce) can no-salt-added pinto beans, drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- ½ cup 2% shredded cheddar cheese
- ¼ cup reduced-fat light sour cream
Directions: Heat a large saucepan sprayed with cooking spray on medium-high heat. Add onions; cook and stir 2 minutes. Stir in meat, chili powder, and cumin; cook 5 minutes or until meat is no longer pink, stirring frequently. Stir in salsa, beans, and tomatoes. Bring to boil; simmer on medium-low heat 15 minutes or until thickened and heated through, stirring occasionally. Serve topped with cheese and sour cream.
7. Speedy Veggie Stew
It only takes 15 minutes to make Food.com’s Speedy Veggie Stew, which contains mixed vegetables, beans, herbs and spices, and tomatoes. Feel free to personalize this stew to meet your tastes; additional vegetables, unique spice blends, and salsa will all work wonderfully in this recipe, which yields 3 servings.
- 1 (14-ounce) can low-sodium crushed tomatoes
- 1 cup frozen mixed vegetables
- 1 cup canned black beans or 1 cup other beans
- Spices of your choosing
- 2 fresh garlic cloves, minced
- Vegetable broth or water, to thin as needed
Directions: Combine all ingredients of choice in a small pot. Bring to a boil, reduce heat, and simmer 10 minutes or longer. Adjust flavors and serve.