6 Great Sunday Stews to Feed the Entire Family

Guinness StewGuinness StewGuinness Stew Recipe (pictured)

Rumor has it that when Arthur Guinness first signed the lease to an unused brewery in the St. James section of Dublin, he was so confident in his brew that he made a deal to own the space for 9,000 years. Centuries later, it is safe to say that it was a smart investment. Everyone can respect a decent pour of the black gold, but what your loved ones will really go wild for is how you infuse it with traditional peasant fare in this easy, hearty stew.

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Tuscan-Style Kale Bean Stew Recipe

Cannellini beans give this stew a creaminess and body that will make you forget all about the carbs. If you can't sit around the house for three hours (and who can, really?), you can try using a slow cooker, or soak the dried beans overnight.

The key to making this stew something really special though, is to make your own stock. But, if you must use store-bought, make sure to get the low-sodium variety. You'll be cooking this stew for a long time, which means that any salt already present will concentrate.

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Beef Stew Recipe

Not the usual beef stew, this one contains sweet corn and fresh rosemary. To trim prep time, substitute 1 1/2 cups peeled baby carrots (bagged in plastic at supermarket produce counters) for chunked carrots and frozen whole-kernel corn for fresh. Corn is a vegetable that freezes well and the frozen is often sweeter than what you would buy at the farmers market.

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Bison Stew Recipe

Bison meat is known to cook faster than beef, and the best way to do it is low and slow, making it a great choice for a traditional stew recipe. Red wine and beef broth, flavored with simple aromatics like onion, carrots, celery, and garlic, is the perfect broth for tender bison brisket.

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Spicy Chicken Stew Recipe

Try this easy to make stew for a great meal with a little spice.

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Sweet Potato and Lamb Stew Recipe

This hearty stew, with tender, succulent meat and chunks of sweet potato, is sure to stick to your ribs.

INGREDIENTS

1 pound boneless lamb chuck roast, cut into approximately 1-inch cubes, preferably grass-fed lamb like Lava Lake
Salt and pepper
2 tablespoons vegetable oil
1 onion, halved and sliced paper thin
3 carrots, peeled, chopped into 1-inch pieces
3 stalks celery, chopped into 1-inch pieces
2 quarts homemade or store-bought low-sodium chicken stock
Handful of fresh thyme
2 bay leaves
2 medium-sized sweet potatoes or yams, cut into approximately 1-inch cubes

DIRECTIONS

Leave the meat out for approximately 10-15 minutes if removing directly from the refrigerator. This will help ensure even cooking. Season with salt and pepper.

Meanwhile, heat the oil over high heat in a 6-8 quart stockpot until almost smoking. Add the cubes of meat, making sure not to crowd the pan. Do not move the meat for several minutes in order to allow a crust to form.

With a pair of tongs, turn each piece of meat over to brown the other side.

Allow to cook for several minutes, and then remove the meat to a bowl and reserve.

To the fat in the pot, add the onion, carrot, and celery. Lower the heat to medium-low and allow to sweat for 10 minutes, or until the onions are caramelized. Using a wooden spoon, scrape up all the brown bits at the bottom of the pot. Season with salt and pepper. Stir occasionally.

Add the meat back into the pot along with any accumulated juices. Add the chicken stock and bring to a simmer. Add the bay leaf and thyme and simmer gently for about 1 hour.

Add the sweet potatoes. Taste and adjust seasoning if necessary. Cook for another 25-30 minutes or until the sweet potatoes are tender. Serve immediately.

Recipe Details

Total time: approximately 2 hours
Servings: 4

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-The Daily Meal