You’ll spend eternity waiting for a more perfect Valentine’s Day dinner than a warm, comforting stew. You’re looking for a dish to impress your loved one. These stew recipes offer a variety of options. What will you choose?
Hearty Beef Stew Recipes for Two
Hearty beef stew for a comforting meal for two.
Ingredients
- 1 pound beef stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add beef and cook until browned on all sides, about 5 minutes.
- Add onion and garlic and cook until the onion is translucent.
- Add beef broth, red wine, tomato paste, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer for 1 hour.
- Add carrots and potatoes and continue to simmer for 30 minutes.
- Serve hot, garnished with fresh herbs if desired.
Spicy Lamb Stew to Ignite the Passion
Spicy Lamb Stew to Ignite the Passion is a flavorful and aromatic dish.
Ingredients
- 1 pound lamb shoulder
- 2 medium onions
- 3 cloves garlic
- 1 medium carrot
- 1 large potato
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 can diced tomatoes
- 2 cups lamb broth
- Salt and pepper
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add the lamb and cook until browned on all sides, about 5 minutes.
- Add the onions, garlic, carrot, and potato, and cook until the vegetables are tender, about 10 minutes.
- Stir in the cumin, smoked paprika, and cayenne pepper, and cook for 1 minute.
- Add the diced tomatoes and lamb broth, and bring to a boil.
- Reduce the heat to low and simmer, covered, until the lamb is tender, about 1 1/2 hours.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, if desired.
Vegetarian Stew Options for a Meatless Valentine
Hearty vegetarian stew for a meatless Valentine’s Day dinner.
Ingredients
- 1 large onion
- 3 cloves of garlic
- 2 medium carrots
- 2 medium potatoes
- 1 large red bell pepper
- 2 cups mixed mushrooms
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Chop the onion, garlic, carrots, potatoes, and red bell pepper into bite-sized pieces.
- In a large pot, sauté the chopped onion and garlic in a little bit of oil until softened.
- Add the chopped carrots, potatoes, and red bell pepper, and continue to sauté for 5 minutes.
- Add the mixed mushrooms and cook until they release their liquid and start to brown.
- Pour in the vegetable broth, diced tomatoes, and dried thyme, stirring to combine.
- Bring the stew to a boil, then reduce the heat and let simmer for 30 minutes.
- Season with salt and pepper to taste, then serve hot.
Chicken Stew With Red Wine and Mushrooms
Hearty chicken stew with red wine and mushrooms for a comforting meal.
Ingredients
- 1 lb boneless chicken thighs
- 2 cups mixed mushrooms
- 1 onion
- 2 cloves garlic
- 1 cup red wine
- 2 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper
Instructions
- Heat oil in a large pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the chicken and cook until browned, about 5-7 minutes.
- Add the mushrooms and cook until they release their liquid and start to brown.
- Add the red wine, chicken broth, and thyme.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Seafood Stew for a Romantic Dinner
Indulge in a romantic seafood stew with shrimp, mussels, and lobster.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1/2 pound lobster meat, diced
- 1 cup white wine
- 1 cup fish stock
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add garlic and cook for an additional minute.
- Add shrimp, mussels, and lobster meat, cooking until the seafood is lightly browned.
- Add white wine and fish stock, stirring to combine.
- Bring the mixture to a simmer and cook until the seafood is cooked through.
- Stir in thyme and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
French Country Stew With Crusty Bread
Hearty French stew with tender meat and crusty bread for a comforting meal.
Ingredients
- 2 pounds beef stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 baguette, sliced
Instructions
- Preheat oven to 300°F (150°C).
- Season the beef with salt, pepper, and thyme.
- Heat oil in a large Dutch oven over medium-high heat and sear the beef until browned.
- Add the onion, garlic, carrots, and potatoes to the pot and cook until the vegetables are tender.
- Add the red wine and beef broth to the pot, scraping up any browned bits from the bottom.
- Cover the pot and transfer it to the preheated oven.
- Braise the stew for 2 1/2 hours, or until the meat is tender.
- Slice the baguette and serve with the stew.
Braised Short Ribs Stew for a Cozy Night
Tender short ribs in a rich, flavorful stew perfect for a cozy night.
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 300°F (150°C).
- Season the short ribs with salt and black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Sear the short ribs until browned on all sides, about 5 minutes per side.
- Remove the short ribs from the pot and set them aside.
- Add the diced onion to the pot and cook until it is softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute.
- Add the red wine, beef broth, thyme, rosemary, and bay leaf to the pot.
- Return the short ribs to the pot and bring the liquid to a boil.
- Cover the pot and transfer it to the preheated oven.
- Braise the short ribs for 2 1/2 to 3 hours, or until they are tender and falling off the bone.
- Remove the pot from the oven and let it cool slightly.
- Serve the short ribs with the rich and flavorful sauce spooned over the top.
Butternut Squash Stew for a Lighter Valentine
A delicious and healthy Butternut Squash Stew perfect for Valentine’s Day.
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash.
- In a large bowl, toss the squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 30 minutes.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, cumin, and smoked paprika, and cook for 1 minute.
- Add the roasted squash, vegetable broth, and coconut milk to the pot.
- Bring the mixture to a simmer and cook for 15-20 minutes or until the squash is tender.
- Taste and adjust the seasoning as needed.
- Serve the stew hot, garnished with fresh cilantro.
Hungarian Goulash for a Spicy Twist
Hearty Hungarian Goulash for a Spicy Twist.
Ingredients
- 2 pounds beef, cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large bell pepper, chopped
- 2 medium tomatoes, diced
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups beef broth
Instructions
- Heat oil in a large pot over medium heat.
- Add the onion, garlic, and bell pepper, and sauté until tender.
- Add the beef and cook until browned on all sides.
- Add paprika, caraway seeds, salt, and pepper, and stir to combine.
- Add the diced tomatoes and beef broth, and bring to a boil.
- Reduce heat to low and simmer for 1 1/2 hours.
- Serve hot, garnished with chopped fresh parsley.
Italian Stew With Sausage and White Beans
Hearty Italian stew with sausage and white beans, perfect for a chilly evening.
Ingredients
- 1 pound sweet Italian sausage
- 1 medium onion
- 3 cloves garlic
- 1 can diced tomatoes
- 1 can cannellini beans
- 1 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper
Instructions
- Cook the Italian sausage in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
- Add the onion and garlic to the pot and cook until the onion is translucent.
- Add the diced tomatoes, cannellini beans, chicken broth, and thyme to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- Season the stew with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley or thyme if desired.
Moroccan Chickpea Stew for a Global Touch
Hearty Moroccan chickpea stew with aromatic spices and tender vegetables.
Ingredients
- 1 can chickpeas
- 2 medium onions
- 3 cloves garlic
- 1 medium carrot
- 1 large potato
- 1 red bell pepper
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 can diced tomatoes
- Fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions and cook until they are translucent, about 5 minutes.
- Add the garlic, carrot, and potato, and cook for an additional 5 minutes.
- Stir in the cumin, smoked paprika, cinnamon, turmeric, salt, and pepper.
- Add the chickpeas, vegetable broth, and diced tomatoes.
- Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with chopped fresh parsley.
Rich and Creamy Potato Stew
Rich and creamy potato stew perfect for a cold winter’s night.
Ingredients
- 3-4 large potatoes
- 1 onion
- 2 cloves of garlic
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions
- Peel and dice the potatoes into 1-inch cubes.
- Chop the onion and mince the garlic.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook until softened.
- Add the minced garlic and cook for an additional minute.
- Add the diced potatoes, chicken broth, and heavy cream to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Lentil Stew for a Plant-Based Valentine
Hearty lentil stew perfect for a plant-based Valentine’s Day dinner.
Ingredients
- 1 cup dried green or brown lentils
- 2 medium carrots, chopped
- 2 medium potatoes, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Instructions
- Rinse the lentils and drain well.
- In a large pot, sauté the onion, garlic, carrots, and potatoes in a little water until the vegetables are tender.
- Add the lentils, vegetable broth, diced tomatoes, thyme, and rosemary to the pot.
- Bring the stew to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
- Season the stew with salt and pepper to taste.
- Serve the lentil stew hot, garnished with fresh herbs if desired.
Steak and Guinness Stew for a Meat Lover
Rich and flavorful steak stew cooked in Guinness beer.
Ingredients
- 2 pounds beef steak
- 1 onion
- 3 cloves garlic
- 2 carrots
- 2 potatoes
- 1 cup Guinness beer
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- Salt and pepper
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add the steak and cook until browned, about 5 minutes.
- Remove the steak and set aside.
- Add the onion, garlic, carrots, and potatoes to the pot.
- Cook until the vegetables are tender, about 10 minutes.
- Add the Guinness beer, beef broth, tomato paste, and thyme to the pot.
- Return the steak to the pot and bring to a boil.
- Reduce the heat to low and simmer, covered, until the steak is tender, about 1 1/2 hours.
- Season with salt and pepper to taste.
- Serve hot.
Roasted Vegetable Stew for a Healthy Valentine
A hearty, nutritious stew perfect for Valentine’s Day, filled with roasted vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss the chopped onion, garlic, carrots, potatoes, and red bell pepper with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables in the oven for 30 minutes, or until they are tender.
- In a large pot, combine the roasted vegetables, vegetable broth, and dried thyme.
- Bring the stew to a boil, then reduce the heat and let it simmer for 10 minutes.
- Serve the stew hot, garnished with fresh herbs if desired.
Spanish Stew With Chorizo and Tomatoes
Hearty Spanish stew with spicy chorizo and fresh tomatoes.
Ingredients
- 1 pound chorizo, sliced
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine
- 2 cups chicken broth
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chorizo and cook until browned, about 5 minutes.
- Add onion and garlic and cook until the onion is translucent.
- Stir in smoked paprika, salt, and pepper.
- Add diced tomatoes, red wine, and chicken broth.
- Bring the stew to a boil, then reduce heat to low and simmer for 20 minutes.
- Serve hot, garnished with fresh parsley or thyme.
Creamy Broccoli Stew for a Green Valentine
Creamy broccoli stew perfect for a green Valentine’s Day meal.
Ingredients
- 3 cups broccoli florets
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the broccoli florets, broth, and thyme to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes.
- Use an immersion blender to puree the stew until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve the creamy broccoli stew hot, garnished with additional thyme if desired.
Belgian Stew With Beef and Beer
Rich and flavorful stew made with beef, beer, and Belgian spices.
Ingredients
- 2 pounds beef stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beer
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
Instructions
- Heat butter in a large Dutch oven over medium-high heat.
- Add beef and cook until browned on all sides, about 5 minutes.
- Add onion and garlic and cook until the onion is translucent, about 5 minutes.
- Add beer, beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 hours.
- Add carrots and potatoes to the pot and continue to simmer, covered, for an additional 30 minutes, or until the vegetables are tender.
- Remove the bay leaf and serve hot.
Conclusion
As you sip a rich, velvety stew, imagine the warmth spreading through your hands and into your heart. The tender meat and fresh veggies dance on your taste buds, igniting a cozy ambiance. You’ll feel snuggled up by the fire, surrounded by love, on this Valentine’s Day, with each delicious bite.