7 Hearty Stews for Low-Calorie, One-Pot Dinners 

A tagine is a Moroccan-style stew featuring succulent chunks of meat, often lamb, cooked in a mixture of vegetables and fruit. Traditional tagines are usually flavored with aromatic spices such as ginger, cumin, and saffron and served over couscous.  

Unfiltered apple cider has pectins that help thicken this fall harvest stew. If you use filtered, clear cider, add another tablespoon of flour.  

This chunky vegetable stew is topped with a savory relish of shredded fennel and sun-dried tomatoes. You can use canned, drained cannellini beans or start with dried beans.  

You only need a few minutes of effortless prep to get a flavorful classic. Use a blender to dissolve the tapioca completely.  

Brunswick stew is a Southern dish that features a tomato base with beans, vegetables, and meat. Traditionally, Brunswick stews were made with squirrel or rabbit, but these days pork and chicken are commonly used. This recipe is a good use of leftover meat and vegetables, as well as ingredients you probably have in your pantry.  

This under 30-minute meal packs a ton of flavor. Layer the vegetables in the pan rather than stirring them in so they steam to the right doneness. Add red pepper if you want an extra kick.  

This hearty beef stew is made with lean boneless chuck that’s cooked with carrots, parsnips, and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork-tender and delicious.