7 Hearty Stews for Low-Calorie, One-Pot Dinners
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Lamb Tagine With Lemon and Olives
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.
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Chicken, Apple, and Butternut Squash Stew
Unfiltered apple cider has pectins that help thicken this fall harvest stew. If you use filtered, clear cider, add another tablespoon of flour.
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White Bean, Artichoke & Chard Ragout
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.
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All-American Beef Stew
You only need a few minutes of effortless prep to get a flavorful classic. Use a blender to dissolve the tapioca completely.
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Easy Brunswick Stew in a Slow Cooker
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.
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Green Curry Stew With Potatoes and Cauliflower
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.
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Beef & Guinness Stew
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.