6 Stew recipes for the slow cooker

What is it that really makes a stew a stew? A stew, or not a stew—that is the question. The resulting conversation has been a subject of some controversy since the dawning of liquid-meal-time. Some say that it has more to do with the how large you cut the chunks of vegetables, while others are convinced that soups have a broth base while stews are made without chicken or beef stock—and most will tell you that the main difference lies in the fact that stews generally contain less liquid than soups.

The general consensus (and perhaps the most abundantly obvious definition) is that a stew is cooked slowly over a long period of time, hence it being stewed. We have chosen to accept this differentiation as gospel—for who would know more about the 'low and slow' method than we here in the slow cooker community? Down with categorical limitations! Let’s get stewing.

An excellent bowl of beef stew is one of those dishes that can really brighten up a lackluster day, and this traditional recipe from Life in the Lofthouse is no exception. Many will agree that one of the big advantages of stew is that it enables you the time to tenderize the tougher (and cheaper) cuts of beef. With that in mind, this recipe works equally well with beef chuck or rump roast, cut into cubes. 

For a stand-out beef stew, try to aim for the leaner cuts, as these are better suited to break down over longer cooks, giving you the fork-tender beef that you’ve been dreaming of!

Get the full recipe here

This is one of those recipes that will make you wonder why no one shouts ‘Eureka!’ anymore. Inspired by the pinnacle of American comfort foods; this slow cooker chicken pot pie stew recipe from Center Cut Cook is nothing short of a revelation. This recipe sets itself apart from the others by calling for Greek yoghurt instead of butter and cream to ensure a rich, velvety texture—healthy is always at its best when it goes unnoticed!

Get the full recipe here

You might associate the name of this dish with the dependable Olive Garden favorite, but this fabulous recipe for Zuppa Toscona from The Chunky Chef brings this Italian classic to a whole new realm. Deceivingly simple and overwhelmingly delicious, this dish of Italian sausage, potatoes and kale will have you dreaming of the Tuscan Sun.

Amanda’s says that one of her favorite things about this recipe is that it’s “casual enough for a relaxed dinner or lunch at home, yet also fancy enough to serve at a dinner party. Perfect!” We think so, too.

Get Amanda’s full recipe here

This fabulous slow cooker enchilada stew recipe from Gimme Some Oven is packed with flavor and takes less than 10 minutes to prepare! A great main course for a Mexican feast, this mouthwatering stew can be topped with any number of garnishes. Ali from Gimme Some Oven suggests using one or more of the following; “chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, [or] tortilla chips”. 

This dish just keeps giving and giving—any leftovers can be placed in the fridge for up to a week, developing an even deeper flavor as it’s stored!

Get Ali’s full recipe here

A simple chicken and corn chowder is often an unbeatable mollifier for those cold rainy days that leave you craving comfort in a bowl. Bearing that in mid, this recipe from Chungah at Damn Delicious does not disappoint. She sticks to traditional components in this slow cooker rendition (which is fine by us!), while ensuring us that this easy recipe is as hands-off as it gets!

There is an (optional) extra step to this recipe for those choosing to top their finished chowders with crispy bacon. But, as Chungah puts it, “It’ll be worth it. I promise.”

For Chungah’s full recipe, click here

We love a good twist on a classic—but there is sometimes a very fine line between a successful homage and a disastrous copycat. Thankfully, this slow cooker lasagna soup recipe from Culinary Hill has manages to pitch it just right, delighting us with this colorful recipe—sure to be a massive hit with the whole family!

“The best part about this, and the part that really makes it feel like lasagna, is when you ladle up a huge bowl full and then SMOTHER it in cheese. We’re talking about lots of cheese here. Because it’s a lasagna which I think means MOSTLY CHEESE in Italian,” quips Meggan.

Get Meggan's full recipe here