A no-fuss, oven-baked stew where you “set it and forget it”—tender beef and veggies slow-cook under foil without peeking, yielding rich, sealed-in flavors.

A hearty fish stew featuring a mix of flaky white fish, vegetables, and savory herbs. Perfectly seasoned and simmered to bring out bold coastal flavors in every comforting spoonful.

Tender pork simmered with green chiles, potatoes, and onions. A spicy New Mexican stew that’s hearty, zesty, and full of southwest flair.

A tangy stew featuring pork and sauerkraut simmered with onions and spices. Eastern European comfort food with a zingy twist.

A creamy stew loaded with fresh oysters, butter, and milk. A luxurious and traditional dish perfect for holidays or seafood lovers.

Another take on classic beef stew, featuring chunks of beef, potatoes, carrots, and savory broth. This version emphasizes hearty simplicity with timeless flavor in every spoonful.

A meat-free version of the New Mexican favorite, using potatoes, green chiles, beans, and spices. Spicy, hearty, and full of flavor.

Classic beef stew made fast with a pressure cooker—fall-apart beef, soft veggies, and deep, developed flavors in a fraction of the time.

Beef chunks slow-simmered in a dark beer-based broth with onions and root vegetables. Deep flavor and malty richness make this a pub-worthy favorite.

A thicker take on Italian minestrone—packed with beans, pasta, veggies, and herbs in a tomato broth. Hearty enough to serve as a stew-style meal.

A hearty mix of beef and vegetables in a thick broth. Richly seasoned and ideal for feeding a hungry family on a cold night.

A spring-inspired stew with tender lamb and fresh asparagus in a light broth. Herbaceous and elegant—perfect for Easter or early-season meals.

Sprinkle each serving with cheese and add a dollop of sour cream.

Sprinkle with chives and serve immediately, or chill and serve cold.

This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.

Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Serve or cover and refrigerate for a few hours.

Add the cashews and serve at room temperature.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Inspired by North African flavors, this stew blends chickpeas, sweet potatoes, and Moroccan spices like turmeric and cinnamon. It’s fragrant, filling, and often vegetarian, served over couscous or rice.