A warm bowl of stew is a hug for your soul. You’re looking for comfort food to share with loved ones on Valentine’s Day. You’ll find it in these hearty stews, but which one will you choose?
Classic Beef Stew Recipe
A warm and comforting beef stew perfect for a cold evening.
Ingredients
- 2 pounds beef stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Heat butter in a large Dutch oven over medium-high heat.
- Add beef and cook until browned on all sides, about 5 minutes.
- Add onion, garlic, carrots, and potatoes, cook until vegetables are tender, about 10 minutes.
- Add beef broth, thyme, salt, and pepper, stir to combine.
- Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours.
- Stir in tomato paste and flour to thicken the stew.
- Continue to simmer for another 30 minutes, or until the meat is tender.
- Serve hot and enjoy.
Chicken and Mushroom Stew
Tender chicken and mushrooms in a rich, flavorful stew.
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 cups mixed mushrooms
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup white wine
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add garlic and cook for an additional minute.
- Add chicken and cook until browned, about 5-7 minutes.
- Add mushrooms and cook until they release their liquid and start to brown.
- Add chicken broth, white wine, and thyme, stirring to combine.
- Bring the stew to a boil, then reduce heat to low and simmer, covered, until chicken is cooked through.
- Season with salt and pepper to taste, then serve hot.
Seafood Stew for Two
Indulge in a romantic seafood stew for a cozy Valentine’s Day dinner.
Ingredients
- 1 pound mussels
- 1 pound clams
- 1/2 pound shrimp
- 1/2 pound scallops
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 1/2 cup fish stock
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the mussels, clams, shrimp, and scallops, and cook for 2-3 minutes.
- Pour in the white wine and fish stock, and add the dried thyme.
- Bring the mixture to a simmer, then reduce the heat to low and cook, covered, until the seafood is cooked through.
- Season with salt and pepper to taste, then serve hot.
Hearty Vegetable Stew
Hearty Vegetable Stew is a delicious and nutritious option for Valentine’s Day.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Add the chopped carrots and potatoes, and cook for 5 minutes, stirring occasionally.
- Add the diced tomatoes, vegetable broth, and dried thyme.
- Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
- Season the stew with salt and pepper to taste.
- Serve the stew hot, garnished with fresh herbs if desired.
French Country Stew
Rich and flavorful, French Country Stew is a perfect dish for Valentine’s Day.
Ingredients
- 2 pounds beef stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add the beef and cook until browned, about 5 minutes.
- Add the onion and garlic and cook until the onion is translucent.
- Add the carrots and potatoes, cooking for an additional 5 minutes.
- Add the red wine, beef broth, tomato paste, and thyme, stirring to combine.
- Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 2 1/2 hours.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, if desired.
Italian Sausage and White Bean Stew
Hearty Italian Sausage and White Bean Stew for a romantic dinner.
Ingredients
- 1 pound Italian sausage
- 1 can cannellini beans
- 1 onion
- 3 cloves garlic
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper
Instructions
- Cook the Italian sausage in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
- Add the onion and garlic to the pot and cook until the onion is translucent.
- Stir in the cannellini beans, diced tomatoes, chicken broth, and thyme.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- Season the stew with salt and pepper to taste.
- Serve the stew hot, garnished with fresh parsley or thyme if desired.
Spicy Black Bean Stew
Spicy Black Bean Stew is a flavorful and nutritious dish perfect for Valentine’s Day.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups cooked black beans
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 cups vegetable broth
- Fresh cilantro, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and red bell pepper, and cook until the vegetables are tender.
- Stir in the cumin, smoked paprika, and cayenne pepper, and cook for 1 minute.
- Add the cooked black beans, diced tomatoes, and vegetable broth, and bring to a boil.
- Reduce the heat to low and simmer, covered, for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh cilantro, if desired.
Moroccan Lamb Stew
Rich and flavorful Moroccan Lamb Stew for a special dinner.
Ingredients
- 1 pound boneless lamb shoulder
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups lamb broth
- 1 cup diced tomatoes
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- Fresh parsley, chopped
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the lamb and cook until browned on all sides, about 5 minutes.
- Add the onion, garlic, and ginger to the pot and cook until the onion is translucent.
- Stir in the cumin, smoked paprika, cinnamon, turmeric, salt, and pepper.
- Add the lamb broth, diced tomatoes, carrots, and potatoes to the pot.
- Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours.
- Serve the stew hot, garnished with chopped parsley.
Butternut Squash and Apple Stew
Sweet and savory butternut squash stew with apples, perfect for Valentine’s Day.
Ingredients
- 1 medium butternut squash
- 2 apples, peeled and chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
Instructions
- Preheat oven to 400°F (200°C).
- Peel and chop the butternut squash into 1-inch cubes.
- In a large bowl, toss the squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 30 minutes.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Add the chopped apples, cumin, smoked paprika, and roasted squash to the pot.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and simmer for 20 minutes.
- Serve hot, garnished with fresh herbs if desired.
Creamy Potato and Leek Stew
A rich and comforting stew perfect for Valentine’s Day.
Ingredients
- 2 large potatoes, peeled and cubed
- 2 medium leeks, cleaned and sliced
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- In a large pot, melt butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the sliced leeks and cook until they start to soften, about 5 minutes.
- Add the minced garlic and cook for 1 minute.
- Add the cubed potatoes, chicken broth, and salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- Use an immersion blender to puree the stew until slightly smooth.
- Stir in the heavy cream and cook for an additional 2-3 minutes.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with chopped fresh parsley if desired.
Hungarian Goulash Recipe
Hearty Hungarian Goulash for a romantic dinner.
Ingredients
- 2 pounds beef, cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- Fresh parsley, chopped
Instructions
- Heat oil in a large pot over medium-high heat.
- Add the beef and cook until browned, about 5 minutes.
- Add the onion, garlic, carrots, potatoes, and bell pepper, cook until the vegetables are tender.
- Stir in paprika, caraway seeds, salt, and pepper, cook for 1 minute.
- Add the beef broth, red wine, tomato paste, and bay leaves, bring to a boil.
- Reduce heat to low and simmer, covered, until the meat is tender, about 1 1/2 hours.
- Remove the bay leaves and serve hot, garnished with parsley.
Thai Coconut Stew
Rich and creamy Thai Coconut Stew for a cozy Valentine’s Day dinner.
Ingredients
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound chicken breast, cut into bite-sized pieces
- 1 can coconut milk
- 1 cup chicken broth
- 1 tablespoon Thai red curry paste
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed vegetables
- Fresh basil leaves, chopped
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion and garlic and cook until the onion is translucent.
- Add chicken and cook until browned on all sides.
- Add curry paste and cook for 1 minute, stirring constantly.
- Pour in coconut milk, chicken broth, fish sauce, salt, and pepper.
- Bring the mixture to a simmer and cook for 15 minutes.
- Add mixed vegetables and cook until tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped fresh basil leaves.
Braised Short Rib Stew
Tender short ribs in a rich, flavorful stew perfect for Valentine’s Day.
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Sear the short ribs until browned on all sides, about 5 minutes per side.
- Remove the short ribs from the pot and set them aside.
- Add the chopped onion to the pot and cook until it is softened and lightly browned.
- Add the garlic to the pot and cook for 1 minute.
- Add the red wine to the pot, scraping up any browned bits from the bottom.
- Bring the wine to a boil, then add the beef broth, tomato paste, thyme, salt, and pepper.
- Return the short ribs to the pot and bring the stew to a boil.
- Cover the pot and transfer it to the oven.
- Braise the stew for 2 1/2 hours, or until the short ribs are tender.
- Add the chopped carrots and potatoes to the pot and continue to braise for another 30 minutes.
- Serve the stew hot, garnished with fresh herbs if desired.
Roasted Garlic and Chicken Stew
Savor the rich flavors of roasted garlic and chicken in a hearty stew.
Ingredients
- 2 heads of garlic
- 1 1/2 pounds boneless chicken thighs
- 2 medium carrots
- 2 medium potatoes
- 1 large onion
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off each head of garlic, drizzle with olive oil, and wrap in foil.
- Roast the garlic in the oven for 30-40 minutes, or until tender.
- In a large pot, sauté the chicken, onion, carrots, and potatoes in a little olive oil until the chicken is browned.
- Add the chicken broth, thyme, salt, and pepper to the pot.
- Squeeze the roasted garlic out of its skin and add it to the pot.
- Bring the stew to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through.
- Serve hot, garnished with fresh herbs if desired.
Lentil and Vegetable Stew
A flavorful and nutritious stew filled with lentils and vegetables.
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the lentils, vegetable broth, carrots, potatoes, diced tomatoes, and thyme.
- Bring the mixture to a boil, then reduce the heat and simmer.
- Cook for 40-45 minutes, or until the lentils and vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Cuban Beef Stew
Rich and flavorful Cuban Beef Stew perfect for a romantic dinner.
Ingredients
- 2 pounds beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
- 2 large tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine
- 2 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the beef and cook until browned on all sides, about 5 minutes.
- Remove the beef from the pot and set aside.
- Add the onion, garlic, and red bell pepper to the pot and cook until the vegetables are tender, about 5 minutes.
- Add the cumin, smoked paprika, salt, and pepper to the pot and cook for 1 minute.
- Add the chopped tomatoes, red wine, and beef broth to the pot and stir to combine.
- Return the beef to the pot and bring the stew to a boil.
- Reduce the heat to low and simmer, covered, until the beef is tender, about 2 1/2 hours.
- Stir in the chopped cilantro and serve hot.
German Sauerbraten Stew
Traditional German pot roast stew marinated in vinegar.
Ingredients
- 3 pounds beef pot roast
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 cup vinegar
- 1 cup beef broth
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
Instructions
- In a large bowl, combine sliced onion, minced garlic, vinegar, beef broth, brown sugar, thyme, allspice, salt, and pepper.
- Add the beef pot roast to the bowl and marinate for at least 2 days.
- Remove the beef from the marinade and set aside.
- Strain the marinade and bring to a boil in a large pot.
- Add the beef to the pot and simmer for 2 1/2 hours.
- Add the butter, carrots, and potatoes to the pot and continue to simmer for another 30 minutes.
- Serve hot, garnished with fresh herbs if desired.
Irish Lamb and Barley Stew
Hearty Irish Lamb and Barley Stew for a cozy Valentine’s Day dinner.
Ingredients
- 1 pound lamb shoulder, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup pearl barley
- 2 cups lamb broth
- 1 cup Guinness stout
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add lamb cubes and cook until browned on all sides, about 5 minutes.
- Add onion and garlic and cook until onion is translucent, about 5 minutes.
- Add barley, lamb broth, Guinness stout, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours.
- Add carrots and potatoes, and continue to simmer, covered, for another 30 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, if desired.
Conclusion
You’ll warm your loved one’s heart with these stews. Imagine sharing a rich, flavorful Irish Lamb and Barley Stew with your partner on Valentine’s Day, the tender lamb and barley evoking feelings of comfort and love as you cozy up together. It’s a delicious way to show you care, and they’ll savor every bite.