30+ Mouthwatering Sunday Stews Recipes for Family Gatherings

There’s something about a hearty stew that just says comfort.

On Sundays, when the week is winding down and the desire for a meal that feels like a warm hug grows stronger, a pot of stew can be the perfect solution.

Stews are not only nourishing but also incredibly versatile.

Whether you’re in the mood for a traditional beef stew, a zesty chicken and vegetable combination, or a plant-based delight, there’s a stew out there for every palate.

In this post, we’ve gathered over 30 of the most comforting, flavorful, and satisfying stew recipes to make your Sundays extra special.

Each recipe has been thoughtfully curated to bring warmth and joy to your table, perfect for slow-cooked evenings, cozy family dinners, or solo indulgence.

From hearty classics to innovative twists on the traditional, get ready to explore a world of hearty flavors that will make you look forward to Sunday all week long.

30+ Mouthwatering Sunday Stews Recipes for Family Gatherings

Sundays are for slowing down, savoring delicious food, and spending quality time with loved ones or enjoying a peaceful moment to yourself.

With over 30 stew recipes to choose from, you’re equipped with an array of options that promise to elevate your weekend dining.

Whether you prefer the rich, tender flavors of a beef and vegetable stew, the bright and zesty notes of a Thai-inspired chicken stew, or the hearty, comforting vibes of a classic chicken and wild rice dish, these recipes have you covered.

Embrace the joy of cooking and the comfort of a steaming bowl of stew.

Dive into these recipes, take your time to experiment with flavors, and make this Sunday— and every Sunday after— a meal to remember.

Sunday Comfort Beef Stew

A hearty, warming dish perfect for a leisurely Sunday, this beef stew is loaded with tender chunks of beef, rich vegetables, and a deeply flavorful broth. It’s the kind of meal that fills the house with a delicious aroma and leaves everyone feeling satisfied and cozy.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced into ½-inch rounds
• 2 potatoes, peeled and cubed
• 1 cup celery, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat 2 tbsp of vegetable oil in a large pot over medium-high heat. Brown the beef in batches, ensuring each piece is nicely seared. Remove and set aside.
2. In the same pot, add the remaining oil, sauté the onions until they are translucent, and stir in the garlic. Cook for 1 minute.
3. Return the beef to the pot and stir in the tomato paste. Cook for 2 minutes, then pour in the diced tomatoes, beef broth, and Worcestershire sauce. Add thyme and rosemary.
4. Bring the mixture to a simmer, then cover and cook on low heat for 1.5 hours or until the beef is tender.
5. Add the carrots, potatoes, and celery and continue cooking for another 30 minutes until vegetables are tender. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The tender beef and rich, tomato-infused broth make this stew a perfect main course for a Sunday meal. Each spoonful is bursting with flavor and heartwarming comfort, ideal for a slow-paced day spent enjoying good food and company.

Hearty Lentil and Vegetable Stew

This vegetarian stew is packed with wholesome ingredients and is a great choice for a meatless Sunday. Rich in flavor and nutrition, it’s a delightful dish that’s both filling and refreshing.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1 cup dry green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• Fresh spinach or kale, roughly chopped
• Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Sauté the onion until golden, and add the garlic. Cook for 1 minute.
2. Add the carrots and bell pepper to the pot and cook for 3-4 minutes, stirring occasionally.
3. Stir in the lentils, vegetable broth, tomatoes, cumin, paprika, oregano, and bay leaf. Bring to a boil, then reduce the heat and let simmer for 35-40 minutes or until lentils are tender.
4. Remove the bay leaf, season with salt and black pepper, and stir in the spinach or kale until wilted.
5. Serve hot with a squeeze of lemon juice for a hint of brightness.

This stew is a testament to how satisfying and nourishing plant-based meals can be. It’s rich in protein and fiber, with the spices adding warmth and depth, making it an ideal dish for winding down on a Sunday.

Spicy Chicken and Sweet Potato Stew

This stew combines the subtle sweetness of tender sweet potatoes with the warming kick of spices. It’s hearty, filling, and perfect for those who enjoy a touch of heat in their meals.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 2 tbsp red curry paste
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add chicken chunks and cook until lightly browned. Remove and set aside.
2. Add the chopped onion, garlic, and ginger to the pot, sautéing until the onion is soft and fragrant, about 3-4 minutes.
3. Stir in the red curry paste, turmeric, coriander, and chili powder, and cook for 1-2 minutes to release the flavors.
4. Add the sweet potatoes, coconut milk, chicken broth, and browned chicken back into the pot. Bring to a simmer and cook for 20-25 minutes or until the sweet potatoes are tender and the chicken is cooked through.
5. Season with salt to taste and serve garnished with fresh cilantro and a wedge of lime for a zesty finish.

This dish is the perfect blend of sweet and spicy, perfect for an energetic yet cozy Sunday. The creamy coconut milk balances the heat, making every bite a comforting and flavorful experience.

Savory Mushroom and Barley Stew

A rich and hearty vegetarian stew that’s both comforting and nutritious. Packed with earthy mushrooms, tender barley, and fresh vegetables, this dish is perfect for those seeking a wholesome, meatless option to enjoy on a leisurely Sunday.

Ingredients:

• 2 tbsp olive oil
• 1 lb mixed mushrooms, sliced (e.g., cremini, button, shiitake)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 cup dry white wine (optional)
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and black pepper to taste
• Fresh thyme leaves and grated Parmesan for serving

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Remove and set aside.
2. Add the chopped onion to the pot and sauté until soft. Stir in the garlic, carrots, and celery, cooking for 3-4 minutes.
3. Pour in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.
4. Add the pearl barley, vegetable broth, thyme, and sage. Bring to a boil, then lower the heat and let simmer for 30-35 minutes, or until the barley is tender.
5. Stir the cooked mushrooms back into the pot, season with salt and pepper, and let cook for another 5 minutes.
6. Serve hot, garnished with fresh thyme leaves and a sprinkle of Parmesan.

This stew is a celebration of rich, earthy flavors and hearty grains. The mushrooms provide depth, while the barley adds a satisfying chew, making it the perfect dish for a laid-back Sunday.

Italian Sausage and White Bean Stew

This stew is an Italian-inspired dish that’s comforting and packed with bold flavors. The hearty white beans, savory sausage, and aromatic herbs combine beautifully to create a meal that’s perfect for gathering around the table with family and friends.

Ingredients:

• 1 lb Italian sausage, casings removed and crumbled
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) white beans (cannellini or great northern), drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the crumbled sausage and cook until browned and fully cooked, breaking it up as it cooks. Remove and set aside.
2. In the same pot, sauté the onion until translucent. Add the garlic and cook for 1 minute, then stir in the bell pepper and cook for 3-4 minutes.
3. Add the tomato paste, cooking for 1-2 minutes before adding the diced tomatoes, white beans, and chicken broth.
4. Stir in the oregano, basil, and red pepper flakes (if using). Return the sausage to the pot and let simmer for 20-25 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste and serve hot, garnished with fresh basil.

This stew is bursting with rich, savory flavors and is perfect for a Sunday that calls for comfort food with a touch of zest. The combination of sausage and beans ensures every bite is hearty, while the herbs lend a fresh, aromatic quality.

Spiced Chickpea and Tomato Stew

A vibrant and hearty stew that’s full of Middle Eastern-inspired flavors. This dish is perfect for those who appreciate the richness of spices paired with the simplicity of plant-based ingredients.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 cans (14 oz each) diced tomatoes
• 1 tbsp tomato paste
• 4 cups vegetable broth
• 1/2 cup fresh spinach or kale, chopped
• Salt and black pepper to taste
• Greek yogurt and fresh cilantro for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, then stir in the garlic and cook for 1 more minute.
2. Add the cumin, coriander, paprika, and cinnamon, cooking for 1-2 minutes until the spices are fragrant.
3. Stir in the chickpeas, diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer and let cook for 25-30 minutes, allowing the flavors to meld and the broth to thicken.
4. Add the chopped spinach or kale and cook for another 5 minutes until wilted. Season with salt and black pepper to taste.
5. Serve with a dollop of Greek yogurt and a sprinkle of fresh cilantro.

This stew offers a unique blend of warm, complex spices with the comforting textures of chickpeas and tomatoes. The addition of leafy greens brings freshness, while the yogurt adds a creamy contrast for a satisfying finish.

Classic Chicken and Vegetable Stew

A timeless dish that brings comfort and warmth, this chicken and vegetable stew is loaded with tender chicken, hearty vegetables, and aromatic herbs. It’s perfect for a Sunday gathering or a quiet day at home, providing nourishment and a cozy atmosphere.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breast or thighs, cut into chunks
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 4 cups chicken broth
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add chicken chunks and cook until lightly browned. Remove and set aside.
2. Add the onion and garlic to the pot, cooking until fragrant and translucent. Add the carrots and potatoes, sautéing for 2-3 minutes.
3. Return the chicken to the pot and add the chicken broth, green beans, thyme, parsley, and bay leaf. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.
4. Stir in the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This chicken and vegetable stew is comforting in its simplicity. The combination of chicken and vegetables in a savory broth creates a satisfying dish that’s perfect for a Sunday meal. It’s a great choice for sharing with family and friends or simply enjoying as a nourishing solo meal.

Slow-Cooked Lamb and Root Vegetable Stew

A rich, hearty stew perfect for those who love the deep, savory flavors of lamb. The slow-cooked lamb becomes melt-in-your-mouth tender, complemented by the sweetness of root vegetables and a medley of fragrant herbs.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 2 sweet potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 1 tbsp tomato paste
• 2 tsp dried rosemary
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb chunks in batches until seared on all sides. Remove and set aside.
2. In the same pot, sauté the onion until translucent, then add the garlic and cook for 1 more minute.
3. Stir in the tomato paste, rosemary, cumin, and cinnamon. Cook for 1-2 minutes until the spices are fragrant.
4. Add the diced tomatoes, beef broth, and lamb back into the pot. Bring to a simmer and cook for 1.5 hours, or until the lamb is tender and the flavors have developed.
5. Add the carrots, parsnip, and sweet potatoes, and simmer for an additional 25-30 minutes until the vegetables are tender.
6. Season with salt and pepper to taste and serve hot, garnished with fresh cilantro or parsley.

The slow-cooked lamb and the sweet root vegetables blend seamlessly in this dish, creating a satisfying stew that’s rich in flavors and perfect for a Sunday meal. The combination of spices adds a warm depth, making it a comforting choice for a chilly day.

Spicy Black Bean and Quinoa Stew

A flavorful and protein-packed stew that’s both hearty and healthy. This black bean and quinoa stew is perfect for those who enjoy a bit of spice with their comfort food. It’s simple to make and bursting with flavors from cumin, chili, and lime.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup quinoa, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for more heat)
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent. Stir in the garlic and cook for 1 more minute.
2. Add the red bell pepper, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes to allow the flavors to meld.
3. Stir in the black beans, quinoa, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the quinoa is cooked and the stew is thickened.
4. Season with salt and black pepper to taste and serve hot, garnished with fresh cilantro and a wedge of lime for a zesty finish.

This spicy black bean and quinoa stew is perfect for a Sunday when you want something hearty yet healthy. The combination of spices gives it a kick, while the quinoa and black beans provide texture and nourishment. The cilantro and lime add a refreshing touch, making every spoonful balanced and satisfying.

Hearty Turkey and Sweet Potato Stew

A wholesome, lean alternative to traditional stews, this turkey and sweet potato stew is loaded with lean turkey, sweet potatoes, and vegetables, all simmered in a rich, lightly spiced broth. Perfect for a cozy Sunday dinner.

Ingredients:

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 sweet potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp ground coriander
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook until browned, breaking it up as it cooks. Remove excess fat if needed.
2. Add the chopped onion and garlic to the pot and sauté until fragrant and soft, about 3-4 minutes.
3. Stir in the cumin, paprika, thyme, and coriander, cooking for 1-2 minutes.
4. Add the sweet potatoes, carrots, and corn to the pot. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 25-30 minutes, or until the vegetables are tender and the flavors meld together.
6. Season with salt and black pepper to taste and serve hot, garnished with fresh cilantro.

This turkey and sweet potato stew is a wonderful option for a Sunday meal, striking the perfect balance between hearty and healthy. The sweet potatoes add a touch of natural sweetness that complements the savory turkey, while the spices provide just the right amount of warmth.

Moroccan Chickpea and Spinach Stew

A vibrant and aromatic stew that’s full of North African-inspired flavors. The combination of chickpeas, spices, and spinach in a tomato-based broth makes this dish both nourishing and exotic, perfect for a Sunday evening when you crave something unique.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 cans (14 oz each) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp cayenne pepper (optional, for more heat)
• 4 cups fresh spinach or baby spinach
• Salt and black pepper to taste
• Fresh cilantro and lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic and cook for 1 more minute.
2. Add the red bell pepper, cumin, cinnamon, coriander, turmeric, and cayenne pepper (if using). Cook for 2 minutes to let the spices bloom.
3. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then lower the heat and let simmer for 20-25 minutes, allowing the flavors to develop.
4. Add the fresh spinach and cook for 5 minutes, or until wilted. Season with salt and black pepper to taste.
5. Serve hot with a sprinkle of fresh cilantro and a wedge of lemon for a burst of brightness.

This Moroccan-inspired chickpea and spinach stew is packed with vibrant flavors and offers a satisfying, plant-based option for a Sunday meal. The combination of spices adds depth and complexity, while the spinach brings a touch of freshness that elevates each bite.

Smoked Sausage and Potato Stew

This stew is a comfort food classic, perfect for a Sunday when you want something rich and flavorful without too much fuss. The smoked sausage adds a wonderful depth of flavor, while the potatoes make it filling and satisfying.

Ingredients:

• 1 lb smoked sausage, sliced into ½-inch pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large potatoes, peeled and cubed
• 2 cups cabbage, chopped
• 1 cup carrots, peeled and sliced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the sliced smoked sausage and cook until browned. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until translucent. Add the carrots and cook for another 3-4 minutes.
3. Stir in the potatoes, cabbage, thyme, paprika, and black pepper. Cook for 1-2 minutes to coat the vegetables with the spices.
4. Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 30-35 minutes, or until the potatoes are tender and the flavors meld together.
5. Return the cooked sausage to the pot and simmer for an additional 5 minutes. Season with salt to taste and serve hot, garnished with fresh parsley.

The smoky, savory flavors of the sausage make this stew an irresistible option for a Sunday. The cabbage adds a slight crunch, while the potatoes create a hearty base that pairs perfectly with the rich broth. This stew is sure to warm you up and bring comfort to your day.

Creamy Chicken and Wild Rice Stew

This creamy chicken and wild rice stew is perfect for a Sunday when you want a meal that’s rich, comforting, and full of flavor. The combination of tender chicken, nutty wild rice, and a velvety broth makes this dish a favorite for cozy evenings.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup wild rice, rinsed
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until translucent. Stir in the carrots and celery, cooking for 3-4 minutes.
3. Add the wild rice, chicken broth, thyme, rosemary, and black pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the rice is tender.
4. Return the cooked chicken to the pot and stir in the heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld together.
5. Season with salt to taste and serve hot, garnished with fresh parsley.

This creamy chicken and wild rice stew is both comforting and hearty, making it an ideal choice for a Sunday meal. The creaminess adds a touch of indulgence, while the wild rice gives it a satisfying texture that pairs perfectly with the tender chicken and vegetables.

Thai Coconut Chicken Stew

A flavorful and aromatic stew that brings the essence of Thai cuisine to your table. This coconut chicken stew is infused with the bright, tangy flavors of lime, ginger, and cilantro, making it perfect for those who love a bit of exotic flair on their Sunday.

Ingredients:

• 2 tbsp coconut oil
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp chili flakes (optional for more heat)
• 1 cup baby spinach
• Fresh cilantro and lime wedges for serving

Instructions:

1. Heat the coconut oil in a large pot over medium-high heat. Add the chicken pieces and cook until lightly browned. Remove and set aside.
2. Add the chopped onion, garlic, and grated ginger to the pot. Sauté until fragrant and the onion is soft.
3. Stir in the red bell pepper and cook for 2 minutes. Add the turmeric, cumin, and chili flakes (if using) and cook for another minute.
4. Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce, soy sauce, and brown sugar. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to develop.
5. Return the chicken to the pot and stir in the baby spinach. Cook for 5 more minutes until the spinach wilts.
6. Serve hot, garnished with fresh cilantro and a wedge of lime for a burst of brightness.

This Thai coconut chicken stew is aromatic and full of flavor, with the creamy coconut milk providing a rich base for the tender chicken and fresh vegetables. The combination of lime, ginger, and cilantro adds a refreshing touch, making it an ideal dish for a Sunday when you want to indulge in bold flavors.

Beef and Vegetable Barley Stew

A hearty and filling stew packed with tender chunks of beef, nutritious vegetables, and wholesome barley. This dish is perfect for a Sunday when you’re looking for something satisfying that will keep you warm and nourished.

Ingredients:

• 2 tbsp olive oil
• 1 lb beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 cup pearl barley, rinsed
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until softened. Stir in the tomato paste and cook for 1-2 minutes.
3. Return the beef to the pot and add the carrots, potatoes, and pearl barley. Pour in the beef broth and red wine (if using). Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the beef is tender and the barley is cooked through.
4. Stir in the thyme, oregano, and black pepper. Season with salt to taste.
5. Serve hot, garnished with fresh parsley.

This beef and vegetable barley stew is perfect for a Sunday meal, offering rich, deep flavors and a hearty texture. The beef becomes melt-in-your-mouth tender, complemented by the nutty barley and a medley of vegetables. It’s a meal that brings comfort and satisfaction to the table.

Spicy Lentil and Tomato Stew

A hearty, plant-based stew full of bold flavors and packed with nutrition. This spicy lentil and tomato stew is perfect for those who enjoy a little heat with their comfort food. It’s rich in protein, fiber, and nutrients, making it a satisfying option for a Sunday meal.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 carrot, peeled and diced
• 1 bell pepper (any color), chopped
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp ground coriander
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for 1 more minute.
2. Add the carrots and bell pepper to the pot and sauté for another 2-3 minutes.
3. Stir in the ground cumin, paprika, cayenne pepper, coriander, and thyme, cooking for 1-2 minutes to let the spices bloom.
4. Add the lentils, diced tomatoes (with their juices), and vegetable broth. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
5. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and a wedge of lemon for added brightness.

This spicy lentil and tomato stew is full of complex flavors and textures, making it a comforting yet energizing meal. The lentils provide a hearty, protein-rich base, while the spices and tomatoes infuse it with warmth and depth. A perfect dish for anyone craving something satisfying and slightly spicy.

Tuscan White Bean and Kale Stew

Inspired by traditional Italian flavors, this Tuscan white bean and kale stew is simple yet packed with rich, hearty flavors. The combination of creamy white beans, earthy kale, and a light broth is perfect for a Sunday lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
• 4 cups vegetable or chicken broth
• 1 bunch of kale, stems removed and leaves chopped
• 1 tsp dried sage
• ½ tsp dried thyme
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Grated Parmesan cheese for serving
• Fresh thyme sprigs for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and cook for another minute.
2. Add the carrots and cook for 2-3 minutes, allowing them to soften slightly.
3. Stir in the white beans, vegetable or chicken broth, sage, thyme, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
4. Add the chopped kale to the pot and cook for another 5-7 minutes, until the kale is tender but still vibrant.
5. Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese and a sprig of fresh thyme.

This Tuscan white bean and kale stew is light yet satisfying, offering a medley of flavors that are both refreshing and comforting. The beans add creaminess, while the kale contributes a slightly bitter, earthy note that balances the dish beautifully. It’s perfect for a Sunday when you crave a nourishing meal that’s simple to prepare.

Hearty Beef and Vegetable Stew with Barley

A classic, hearty stew that’s perfect for those cozy Sunday dinners. This beef and vegetable stew with barley is rich in flavors and textures, with the barley adding a nice chew and heartiness to the dish.

Ingredients:

• 2 tbsp olive oil
• 1 lb beef stew meat, cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 cup celery, chopped
• 1 cup pearl barley, rinsed
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until softened, about 3-4 minutes. Stir in the tomato paste and cook for 1 minute.
3. Return the beef to the pot and add the potatoes, carrots, celery, and pearl barley. Pour in the beef broth and bring to a boil.
4. Reduce the heat to low, add the thyme and rosemary, and simmer for 1.5 hours, or until the beef is tender and the barley is cooked through.
5. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

This beef and vegetable stew with barley is a hearty and filling dish, perfect for a Sunday when you need a meal that warms and comforts. The tender beef, hearty barley, and vibrant vegetables create a balanced and satisfying bowl that’s sure to please.

Note: More recipes​ are coming soon!