Dinner – Page 4 – Family Feast

You’ll find 13 hearty stew recipes that work for holiday crowds, dietary needs, and simple leftovers. Pick from beef, lamb, chicken, turkey, fish, and several vegetarian or vegan options, each with clear cook times and easy swaps for ingredients. Use slow cooking, braising, or stovetop methods to fit your schedule, and learn quick sides that pair well. Keep going to match a stew to your menu and skill level. Classic Beef and Guinness Stew Classic Beef and Guinness Stew — rich, hearty, and perfect for cozy holiday nights. Ingredients: 2 pounds (900 g) beef chuck, cut into 1–1½-inch cubes Salt and freshly ground black pepper 3 tablespoons vegetable oil or beef tallow, divided 1 large onion, chopped 3 cloves garlic, minced 2 tablespoons tomato paste 3 tablespoons all-purpose flour 1 (12 oz / 355 ml) bottle Guinness stout (or another dark beer) 2 cups beef stock 1 cup red wine (optional — can replace with extra beef stock) 2 tablespoons Worcestershire sauce 2 bay leaves 1 teaspoon dried thyme (or 1 tablespoon fresh) 4 large carrots, cut into 1-inch pieces 3 medium Yukon gold or red potatoes, cut into 1-inch chunks 2 stalks celery, sliced 1 cup frozen peas (optional) Fresh parsley, chopped, for garnish How to Make: Pat the beef dry and season generously with salt and pepper. Heat 2 tablespoons oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches so it gets a good sear; transfer each batch to a plate. Add the remaining tablespoon oil if needed, then sauté the onion until softened, about 4 minutes. Stir in the garlic and tomato paste and cook 1 minute to bloom the flavors. Sprinkle the flour over the onions and stir to coat, cooking 1–2 minutes to remove the raw flour taste. Slowly pour in the Guinness, scraping up browned bits from the bottom of the pot. Add the beef stock, red wine (if using), Worcestershire sauce, bay leaves, and thyme; return the browned beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook gently for 1.5 to 2 hours, until the beef is tender. Add the carrots, potatoes, and celery; simmer, covered, another 30–40 minutes until the vegetables are tender. If using peas, stir them in in the last 5 minutes to heat through. Taste and adjust seasoning with salt and pepper; remove bay leaves. Garnish with chopped parsley and serve hot with crusty bread or mashed potatoes. Enjoy — a steaming bowl of this Classic Beef and Guinness Stew is like a warm holiday hug. Slow-Cooker Lamb and Apricot Stew Tender Slow-Cooker Lamb and Apricot Stew — warm, fragrant, and perfect for cozy holiday nights. Ingredients: 2 lb (900 g) lamb shoulder, trimmed and cut into 1½-inch cubes Salt and black pepper, to taste 2 tablespoons olive oil 1 large onion, chopped 3 garlic cloves, minced 2 carrots, peeled and sliced into rounds 2 celery stalks, sliced 1 cup dried apricots, halved 1 cup beef or lamb stock 1/2 cup dry red wine (or extra stock) 1 (14 oz/400 g) can diced tomatoes 2 tablespoons tomato paste 1 tablespoon honey 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 bay leaf 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley (for garnish) Optional: 1/2 cup pearl onions or chopped potatoes for extra heartiness How to Make: Season the lamb cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown the lamb in batches, about 3–4 minutes per side; transfer to the slow cooker. In the same skillet, sauté the chopped onion until soft, about 4 minutes, then add the garlic and cook 30 seconds more. Add the sautéed onion and garlic to the slow cooker with the lamb. Add carrots, celery, apricots, (optional pearl onions or potatoes), stock, red wine, diced tomatoes, and tomato paste to the slow cooker. Stir in honey, cumin, coriander, cinnamon, and drop in the bay leaf; season lightly with more salt and pepper if desired. Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until the lamb is very tender. Remove the bay leaf, stir in the lemon juice, and adjust seasoning to taste. Sprinkle with chopped parsley before serving. Enjoy this festive, sweet-and-savory lamb stew with crusty bread or creamy mashed potatoes — comfort in every spoonful! Hearty Chicken, Leek, and Potato Stew A cozy, comforting chicken, leek, and potato stew that tastes like a warm holiday hug. Ingredients: 1.5 lb (700 g) boneless skinless chicken thighs, cut into bite-sized pieces 3 medium potatoes, peeled and diced (about 3 cups) 2 large leeks, white and light green parts only, sliced and rinsed 2 carrots, peeled and sliced 1 celery stalk, sliced 1 medium onion, diced 3 cloves garlic, minced 4 cups (1 L) chicken stock 1 cup (240 ml) milk or light cream (optional for creamier stew) 2 tbsp olive oil or butter 1 bay leaf 1 tsp dried thyme (or 1 tbsp fresh chopped) 1 tsp dried parsley (or 1 tbsp fresh chopped) Salt and black pepper to taste 1 tbsp all-purpose flour (optional, for thickening) Fresh parsley, chopped, for garnish How to Make: Heat the oil or butter in a large pot over medium heat. Season chicken pieces with salt and pepper and brown them briefly, about 3–4 minutes; remove and set aside. Add onion, leeks, carrots, and celery to the pot and sauté until softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant. If using, sprinkle the flour over the vegetables, stir well, and cook 1 minute to remove raw flour taste. Return the chicken to the pot and add diced potatoes, bay leaf, thyme, and parsley. Pour in the chicken stock, bring to a simmer, then reduce heat to low. Cover and simmer gently for 20–25 minutes, until potatoes are tender and chicken is cooked through. Stir in milk or cream (if using), warm through, and adjust seasoning with salt and pepper. Remove the bay leaf, ladle into bowls, and sprinkle with fresh parsley. Enjoy this hearty stew with crusty bread and a big smile—perfect for chilly holiday nights! Vegetarian Mushroom, Barley, and Thyme Stew Warm, earthy, and cozy — this mushroom, barley, and thyme stew is a vegetarian hug in a bowl. Ingredients: 2 tbsp olive oil or butter 1 large onion, finely chopped 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, minced 16 oz (450 g) mixed mushrooms (cremini, shiitake, or button), sliced 1 cup pearl barley, rinsed 1/4 cup dry white wine (optional) 6 cups vegetable broth 2 tsp fresh thyme leaves (or 1 tsp dried thyme) 1 bay leaf 1 tbsp soy sauce or tamari (for depth) Salt and freshly ground black pepper, to taste 2 cups chopped kale or spinach (optional, for color and greens) Fresh parsley, chopped (for garnish) Lemon zest or a splash of lemon juice (optional, to brighten) How to Make: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery; cook, stirring occasionally, until softened, 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the sliced mushrooms and cook until they release their juices and start to brown, about 6–8 minutes. Sprinkle in the pearl barley and stir to combine, letting it toast lightly for 1–2 minutes. Pour in the white wine if using and let it reduce for a minute. Add the vegetable broth, thyme, bay leaf, and soy sauce; bring to a gentle boil. Reduce heat to low, cover, and simmer until the barley is tender, about 30–40 minutes (check and stir occasionally; add a bit more broth or water if too thick). In the last 5 minutes of cooking, stir in the kale or spinach if using, and season with salt and pepper to taste. Remove the bay leaf, finish with a little lemon zest or a splash of juice if you like, and ladle into bowls. Garnish with chopped parsley and an extra grind of black pepper. Serve hot and enjoy a bowlful of cozy, savory comfort — perfect for chilly nights. Spiced Turkey and Sweet Potato Stew Spiced Turkey and Sweet Potato Stew — cozy, fragrant, and perfect for a festive winter night. Ingredients: 1 lb ground turkey (or diced turkey breast) 2 medium sweet potatoes, peeled and cubed (about 3 cups) 1 large onion, finely chopped 2 garlic cloves, minced 1-inch piece fresh ginger, grated (or 1 tsp ground ginger) 1 red bell pepper, diced 1 can (14 oz) diced tomatoes with juices 4 cups low-sodium chicken or turkey broth 1 cup canned coconut milk (optional for creaminess) 1 tbsp olive oil 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp ground cinnamon 1/2 tsp ground coriander (or garam masala) 1/4 tsp cayenne pepper (adjust to taste) 1 bay leaf Salt and black pepper to taste 2 cups baby spinach or chopped kale (optional) Fresh cilantro or parsley, chopped, for garnish Lime wedges, for serving How to Make: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the garlic and ginger and cook 30 seconds until fragrant. Add the ground turkey and cook, breaking it up, until no longer pink, about 5–6 minutes. Season with salt and pepper. Sprinkle in the cumin, smoked paprika, cinnamon, coriander, and cayenne; stir and cook 1 minute to bloom the spices. Add the diced red pepper and sweet potato cubes; toss to coat with spices. Pour in the diced tomatoes and broth, and drop in the bay leaf. Bring to a gentle boil, then reduce heat and simmer for 18–22 minutes, until sweet potatoes are tender. Stir in the coconut milk (if using) and simmer 2–3 more minutes to heat through. Add the spinach or kale, stir until wilted, and adjust seasoning with salt and pepper. Remove the bay leaf, ladle into bowls, and garnish with chopped cilantro or parsley and a squeeze of lime. Warm up with a bowl — this spiced turkey and sweet potato stew is comfort in every spoonful! Moroccan-Inspired Lamb and Chickpea Stew A fragrant, warming Moroccan-inspired lamb and chickpea stew that fills the kitchen with spice-scented comfort — perfect for a festive winter night. Ingredients: 2 lbs (900 g) lamb shoulder, trimmed and cut into 1–1½ inch cubes 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground cinnamon 1 tsp smoked paprika ½ tsp ground turmeric ¼–½ tsp cayenne pepper (optional, to taste) 1½ tsp kosher salt (adjust to taste) ½ tsp black pepper 1 (14 oz / 400 g) can diced tomatoes 4 cups (1 L) low-sodium beef or lamb stock 1 (15 oz / 425 g) can chickpeas, drained and rinsed 2 medium carrots, cut into rounds 1 large potato or 2 small, peeled and cut into chunks (optional) Zest and juice of 1 lemon 1–2 tbsp honey or pomegranate molasses 1 small handful fresh cilantro or parsley, chopped 1 small handful fresh mint, chopped (optional) Toasted slivered almonds or chopped pistachios for garnish (optional) Cooked couscous, rice, or crusty bread to serve How to Make: Pat the lamb dry and season with a pinch of salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-seared; transfer to a plate and set aside. Add the onion to the pot and cook 4–5 minutes until softened. Stir in garlic and ginger and cook 1 minute until fragrant. Add the cumin, coriander, cinnamon, smoked paprika, turmeric, cayenne, salt, and pepper; stir 30 seconds to toast the spices. Return the lamb to the pot and add the diced tomatoes and stock; bring to a gentle simmer. Cover, lower the heat, and simmer for 60–75 minutes until the lamb is tender. Add the carrots, potato (if using), and chickpeas; simmer uncovered 20–25 minutes until vegetables are soft and stew is slightly reduced. Stir in lemon zest, lemon juice, and honey or pomegranate molasses; adjust seasoning with salt and pepper. Finish with chopped cilantro, parsley, and mint if using. Serve hot over couscous, rice, or with crusty bread and sprinkle with toasted nuts for crunch. Serve this spiced, cozy stew to warm bellies and spark holiday cheer — your kitchen will smell like a Moroccan market! Creamy Coconut and Butternut Squash Stew (Vegan) Creamy Coconut and Butternut Squash Stew — a cozy, velvety vegan bowl that sings of holiday warmth. Ingredients: 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes 1 large onion, diced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 large carrot, sliced 1 red bell pepper, diced 1 can (14 oz) full-fat coconut milk 3 cups vegetable broth 1 tablespoon red curry paste (or 1½ teaspoons mild curry powder for less heat) 1 tablespoon soy sauce or tamari 1 tablespoon maple syrup or brown sugar 2 tablespoons coconut oil or olive oil 1 teaspoon ground cumin ½ teaspoon smoked paprika Salt and black pepper to taste Juice of ½ lime Fresh cilantro or basil for garnish Toasted pumpkin seeds or chopped roasted peanuts for crunch (optional) Cooked rice or crusty bread, for serving How to Make: Heat the oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant. Add the curry paste (or curry powder), cumin, and smoked paprika; stir to coat the aromatics for 30 seconds. Toss in the cubed butternut squash, carrot, and red bell pepper; stir to combine. Pour in the vegetable broth, bring to a simmer, then cover and cook 12–15 minutes until the squash is tender. Reduce heat to low and stir in the coconut milk, soy sauce, and maple syrup; simmer 5 minutes to meld flavors. Taste and season with salt, pepper, and lime juice; adjust sweetness or seasoning as needed. For a creamier texture, mash a few squash pieces with the back of a spoon or pulse 1–2 cups of the stew in a blender and return to the pot. Serve over rice or with crusty bread, and sprinkle with cilantro and toasted seeds or peanuts for crunch. Cozy up with a steaming bowl — this creamy, festive stew is pure comfort in every spoonful. Guinness and Root Vegetable Stew With Parsnip Mash A rich, cozy stew with Guinness depth and sweet roasted root vegetables, served on a fluffy parsnip mash — perfect for a chilly Christmas night. Ingredients: 2 tbsp vegetable oil or olive oil 1.5–2 lb (700–900 g) beef chuck, cut into 1–1.5 inch cubes Salt and black pepper, to taste 2 onions, diced 2 cloves garlic, minced 2 tbsp tomato paste 2 tbsp all-purpose flour 1 bottle (11–12 oz / 330–355 ml) Guinness stout 2 cups beef stock 2 bay leaves 2 sprigs fresh thyme (or 1 tsp dried thyme) 3 carrots, cut into chunks 2 parsnips, cut into chunks (for stew) 1 small turnip or swede (rutabaga), peeled and cubed (optional) 1 cup pearl onions or small shallots (optional) 2 tbsp Worcestershire sauce 1 tbsp brown sugar or honey (optional, to balance bitterness) 2 tbsp chopped fresh parsley (for garnish) For the parsnip mash: 1 lb (450 g) parsnips, peeled and chopped 1 large potato (optional, for creaminess), peeled and chopped 3 tbsp butter 1/3–1/2 cup milk or cream (adjust for desired consistency) Salt and white or black pepper, to taste Nutmeg, a pinch (optional) How to Make: Season beef cubes with salt and pepper. Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches until well seared; remove and set aside. Add remaining oil to the pot. Sauté diced onions until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and flour, cooking 1–2 minutes to remove raw flour taste. Pour in Guinness, scraping up browned bits from the bottom. Add beef stock and return seared beef to the pot. Add bay leaves, thyme, Worcestershire sauce, and brown sugar if using. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 1.5–2 hours until beef is tender. Meanwhile, toss carrot, potato/turnip, and parsnip chunks with a little oil, salt, and pepper. Roast on a baking sheet at 400°F (200°C) for 25–30 minutes until golden and tender. Add pearl onions in the last 15 minutes if using. When beef is nearly tender, stir roasted root vegetables into the stew and simmer uncovered 10–15 minutes to marry flavors and thicken the sauce. Adjust seasoning. For the parsnip mash: place chopped parsnips (and potato if using) in a pot of salted water. Boil until very tender, 12–15 minutes. Drain well. Mash drained parsnips (and potato) with butter and enough milk or cream to reach a creamy consistency. Season with salt, pepper, and a pinch of nutmeg. Serve generous ladles of Guinness and root vegetable stew over or alongside a scoop of parsnip mash. Sprinkle chopped parsley on top. Enjoy a steaming bowl of this hearty stew — perfect for warming up holiday gatherings and making memories around the table. Pork, Apple, and Cider Stew With Sage Warm, cozy flavors of pork, sweet apples, and cider make this stew a hug in a bowl for chilly nights. Ingredients: 1 1/2 lb pork shoulder or butt, cut into 1-inch cubes Salt and black pepper, to taste 2 tbsp vegetable oil or olive oil 1 large onion, diced 2 garlic cloves, minced 2 carrots, peeled and sliced into rounds 2 celery stalks, sliced 2 apples (such as Granny Smith or Honeycrisp), cored and cut into 1-inch chunks 2 tbsp fresh sage leaves, chopped (or 1 tbsp dried sage) 1 tbsp fresh thyme leaves (or 1 tsp dried thyme) 2 tbsp tomato paste 2 cups apple cider (non-alcoholic) or hard cider 2 cups low-sodium chicken or vegetable broth 1 bay leaf 1 tbsp Worcestershire sauce (optional) 1 tbsp brown sugar or maple syrup (optional, to taste) 2 tbsp flour (optional, to thicken) 2 tbsp butter (optional, to finish) Chopped parsley for garnish (optional) How to Make: Pat pork dry and season generously with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown pork in batches until nicely seared on all sides; remove and set aside. Add onion to the pot and cook until softened, about 4 minutes. Stir in garlic, carrots, and celery; cook 2–3 minutes until fragrant. Add tomato paste and cook 1 minute, stirring to coat the vegetables. Sprinkle in sage and thyme, stir to combine. Return pork to the pot and pour in apple cider and broth; add bay leaf and Worcestershire sauce if using. Bring to a simmer, then reduce heat, cover, and cook gently for 1 to 1¼ hours, or until pork is tender. Add apple chunks and brown sugar or maple syrup if you want a touch more sweetness; simmer uncovered 15–20 minutes until apples are tender and stew has slightly thickened. If you prefer a thicker stew, whisk flour with 3 tbsp cold water to make a slurry and stir it in; simmer a few minutes until thickened. Stir in butter for a glossy finish, adjust salt and pepper to taste, and remove the bay leaf. Sprinkle with chopped parsley and serve hot with crusty bread or mashed potatoes. Enjoy a bowl of this savory-sweet pork, apple, and cider stew to warm your holiday season! Salmon and Fennel Stew With Saffron Broth A fragrant, festive stew that pairs tender salmon with crisp fennel in a golden saffron broth. Ingredients: 1 lb (450 g) salmon fillet, skin removed and cut into 1–2 inch chunks 2 medium fennel bulbs, trimmed and thinly sliced (reserve a few fronds for garnish) 1 small onion, finely chopped 2 garlic cloves, minced 1 medium carrot, peeled and thinly sliced 1 medium potato, peeled and cut into small cubes (optional for heartiness) 1 cup dry white wine (or extra fish/vegetable stock) 4 cups fish or vegetable stock A generous pinch (about 10–15 threads) saffron strands 2 tbsp olive oil 1 tbsp butter (optional, for richness) 1 tsp smoked paprika (or regular paprika) 1 bay leaf Salt and freshly ground black pepper, to taste Juice of half a lemon (plus wedges to serve) Chopped fresh parsley or fennel fronds, for garnish How to Make: Warm the saffron: put the saffron threads in a small bowl with 2 tbsp hot stock or warm water and let them steep while you prep. Heat the oil (and butter, if using) in a large pot over medium heat. Sauté the onion, garlic, carrot, and sliced fennel for 5–7 minutes until softened and lightly golden. Stir in the smoked paprika and bay leaf and cook 30 seconds to wake the spices. Pour in the white wine to deglaze, scraping up any fond, and let it reduce by half (about 2–3 minutes). Add the potatoes (if using) and the remaining stock, then stir in the saffron with its soaking liquid. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 10–12 minutes. Gently add the salmon chunks to the simmering broth and cook 4–6 minutes until the salmon is just opaque and flakes easily. Season with lemon juice, salt, and pepper to taste; remove the bay leaf. Ladle into bowls, sprinkle with chopped parsley or reserved fennel fronds, and serve with lemon wedges. Enjoy this warm, aromatic stew — it’s bright, cozy, and perfect for holiday nights. Red Wine Braised Short Rib Stew A cozy, rich short rib stew braised in red wine — the ultimate warming Christmas centerpiece. Ingredients: 3 lbs beef short ribs, bone-in Salt and freshly ground black pepper 2 tbsp vegetable oil (or olive oil) 1 large onion, diced 2 carrots, peeled and chopped 2 celery stalks, chopped 4 cloves garlic, minced 2 tbsp tomato paste 2 cups full-bodied red wine (Cabernet, Merlot, or similar) 3 cups beef stock 1 cup beef or chicken broth (optional to adjust liquid) 2 tbsp Worcestershire sauce 2 bay leaves 1 tsp dried thyme (or 2 sprigs fresh) 1 tsp dried rosemary, crushed (or 1 sprig fresh) 2 tbsp all-purpose flour (for dusting) 2 tbsp butter (optional, for finishing) 1 lb baby potatoes, halved (or 3 medium potatoes, cubed) 8 oz mushrooms, halved (optional) Fresh parsley, chopped, for garnish How to Make: Season the short ribs generously with salt and pepper, then lightly dust with flour. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the short ribs on all sides, about 3–4 minutes per side; remove and set aside. Reduce heat to medium and add the onion, carrots, and celery; cook 5–7 minutes until softened. Stir in the garlic and tomato paste; cook 1 minute until fragrant. Pour in the red wine and scrape up browned bits from the bottom of the pan. Return the short ribs to the pot, add beef stock (and extra broth if using), Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven — or keep simmering gently on the stove — for 2 to 2½ hours until the meat is fork-tender. About 30–45 minutes before the end, add potatoes and mushrooms so they cook through but don’t fall apart. When done, remove short ribs to a platter and skim or spoon off excess fat from the sauce. If you like a richer finish, stir in butter into the sauce and adjust seasoning with salt and pepper. Serve short ribs over the potatoes and spoon plenty of the wine-braised sauce over the top; sprinkle with chopped parsley. Enjoy this hearty, festive stew — perfect for a warm holiday gathering. White Bean, Kale, and Tomato Stew (Vegan) A cozy, bright vegan stew that’s hearty enough for a holiday table — creamy white beans, tender kale, and tangy tomatoes in every spoonful. Ingredients: 2 tablespoons olive oil 1 large onion, diced 3 cloves garlic, minced 2 medium carrots, diced 2 stalks celery, diced 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon red pepper flakes (optional) 1 (14.5 oz) can diced tomatoes (with juices) 4 cups vegetable broth 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed 4 cups chopped kale, stems removed 1 bay leaf Salt and freshly ground black pepper, to taste 1 tablespoon lemon juice (optional, to brighten) Chopped fresh parsley or basil for garnish (optional) How to Make: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, carrots, and celery and cook for 3–4 minutes until they begin to soften. Sprinkle in the oregano, thyme, and red pepper flakes and stir for 30 seconds until fragrant. Pour in the diced tomatoes with their juices and the vegetable broth; bring to a gentle simmer. Add the drained white beans and bay leaf, then simmer for 15 minutes to let flavors meld. Stir in the chopped kale and cook until wilted and tender, about 5–7 minutes. Remove and discard the bay leaf, then season with salt, pepper, and lemon juice to taste. Ladle into bowls and garnish with chopped parsley or basil if using. Serve hot and enjoy a bowlful of warm, comforting vegan goodness. Hungarian Goulash With Paprika and Dumplings Hearty Hungarian goulash simmered with smoky paprika and pillowy dumplings — a warm, festive hug in a bowl. Ingredients: 2 lbs (900 g) beef chuck, cut into 1-inch cubes 2 tbsp lard or vegetable oil 2 large onions, finely chopped 3 cloves garlic, minced 2 tbsp sweet Hungarian paprika (plus extra for garnish) 1 tsp smoked paprika (optional) 1 tbsp tomato paste 1 red bell pepper, diced 3 cups beef broth 1 cup water 2 medium potatoes, peeled and diced (optional) 1 bay leaf 1 tsp caraway seeds (optional) Salt and freshly ground black pepper, to taste 2 tbsp flour (for thickening, optional) Fresh parsley, chopped, for garnish For the dumplings: 1 cup all-purpose flour 1 large egg 1/4 cup milk (more if needed) 1/2 tsp salt 1 tbsp melted butter or oil How to Make: Pat the beef dry and season with salt and pepper. Heat lard or oil in a heavy pot over medium-high heat and brown the beef in batches; remove and set aside. Lower heat to medium, add the chopped onions and cook until soft and translucent, about 6–8 minutes. Stir in garlic and cook 30 seconds, then add both paprikas and tomato paste; stir briefly to bloom the paprika (don’t burn it). Return beef to the pot, add diced bell pepper, bay leaf, caraway seeds if using, and pour in beef broth and water to just cover. Bring to a gentle simmer, cover partially, and cook until beef is tender, about 1.5–2 hours; check and skim fat if needed. If using potatoes, add them about 30 minutes before the goulash is done so they become tender with the meat. Meanwhile, make the dumpling batter: whisk flour, egg, milk, salt, and melted butter into a sticky but scoopable dough; add a bit more milk if too stiff. Option A — Drop dumplings: using two spoons, drop tablespoon-sized dumplings into the simmering stew, cover, and cook 10–12 minutes until puffed. Option B — Roll dumplings: lightly flour a surface, roll small logs, cut into pieces, and cook as above until done. If you prefer a thicker sauce, mix 2 tbsp flour with a little cold water to make a slurry and stir into the goulash in the last 10 minutes of cooking; simmer until thickened. Taste and adjust seasoning with salt, pepper, and a pinch more paprika. Serve hot, garnished with chopped parsley and a dusting of paprika. Cozy up and enjoy this classic Hungarian comfort — rich, smoky, and perfect for sharing! Conclusion You’ve got 13 stew ideas to try, so pick one that fits your time and taste. Stews feed a crowd—about 61% of people prefer warm, comforting meals in winter—so plan portions for leftovers. Brown meat or sauté vegetables first to build flavor, then simmer gently until tender. Taste and adjust seasoning near the end. Serve with bread or dumplings, and store extras in airtight containers for up to 3 days.