36 stew meat recipes

Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.

Instead of having to be in the kitchen for hours, why not try this easy crockpot recipe that will help you create a succulent dinner without spending hours in the kitchen.

Lamb cheeseburgers ground at home with bacon and topped with melted Roquefort blue cheese. A grown-up burger upgrade with rich, gamey lamb and salty smoke from the bacon blend.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Beef stew braised in red wine with a tart twist: fresh cranberries pulsed with brown sugar and flour stir in at the end for a sweet-tangy sauce. Make it ahead and it only gets better.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

A true Italian soup that has a wonderful taste that can warm up any rainy day.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Three-ingredient cheeseburger mac made with canned hamburger soup, elbow macaroni, and grated cheddar. A no-fuss weeknight dinner the whole family will devour in minutes.

Italian polenta with beef and sausage stew, a rustic Northern Italian dish of braised beef, hot Italian sausage, and mushrooms served over creamy polenta.

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.