WHY YOU’LL LOVE GROUND BEEF STEW

• Budget-friendly comfort food
  
• Simple ingredients, big payoff
  
• One-pot dinner with minimal prep
  
• Filling and family-approved
  
• Even better the next day

Hamburger Stew

If cozy, affordable soups are your thing, you’re in good company! We have over 75 soup recipes on TSRI, so there’s bound to be something that tickles your fancy.

My mom was the queen of budget cooking, and this ground beef stew recipe would have been right up her alley.

She knew how to feed people well without pretending the grocery budget didn’t matter. Nothing wasted. Nothing fancy. Just smart choices that worked.

This hamburger stew feels like that. Ground beef instead of stew meat. Potatoes and carrots that stretch the pot. A seasoning packet doing its job without apology. It’s practical in the best way.

This is the kind of dinner you make when you’re being mindful, not deprived. When you want something filling and comforting, but you also want it to make sense.

Big bowls. Simple ingredients. Everyone leaves the table full… and that’s always been the goal!

INGREDIENT NOTES

• Lean Ground Beef: I like 85-88% lean beef because it keeps the stew hearty without making it greasy.
  
• Yukon Gold Potatoes: Hold their shape and naturally thicken the broth. But you can use Russet in a pinch.
  
• Carrots & Onion: A classic soup base that brings sweetness and balance.
  
• Beef Stew Seasoning Packet: Convenient and reliable for a delicious depth of flavor.
  
• Worcestershire Sauce: Trust me, a little goes a long way. Don’t skip it!
  
• Bay Leaf: Adds background flavor. Be sure to remove it from the ground beef stew before serving.

VARIATIONS

Extra Veggies: Sauté celery with the onions and carrots, or add peas or green beans near the end.

Thicker Stew: Mash a few potatoes against the side of the pot during the last few minutes of simmering.

Spicy Kick: Add a pinch of crushed pepper or cayenne with the seasoning mix.

No Packet: Use your favorite homemade stew seasoning blend.

Extra Protein: Double the ground beef to 2 pounds for a heartier, meat-forward stew. Add an extra 1 to 1½ cups of beef stock to keep it from becoming too thick.

SERVING SUGGESTIONS

• Perfect as-is for a simple, hearty dinner.
  
• Top ground beef stew with crushed crackers to make it extra cozy.
  
• Serve with crusty bread, dinner rolls, or biscuits to mop up every last drop.
  
• Make a lighter meal by pairing a smaller bowl of poor man’s stew with a fresh green salad.
  
• Even better reheated for lunch the next day.

HAMBURGER STEW RECIPE FAQ

This ground beef stew recipe works because it relies on natural thickening instead of technique-heavy steps.

Browning the ground beef develops flavor through the Maillard reaction, which becomes the backbone of the broth.

As the stew simmers, potatoes release starch into the liquid, gently thickening it without flour or roux.

The seasoning packet contains salt, spices, and starches that further stabilize the broth, while tomatoes contribute acidity that balances the richness of the beef.

Keeping the vegetable cuts large prevents them from breaking down during the relatively short simmer.

The result is a hamburger stew that feels substantial, cohesive, and comforting without needing expensive cuts of meat or long cooking times.

TOOLS NEEDED

• Large Pot or Dutch Oven: One vessel is all you need.
  
• Wooden Spoon: For breaking up the beef and stirring.
  
• Chef’s Knife: Rough cuts are perfect here.
  
• Ladle: This is a proper bowl-of-stew situation.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Crockpot Potato Soup (Thick and Creamy Recipe) + Video

Crockpot Cabbage Rolls Soup Recipe

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Best Ever Italian Wedding Soup (30 Minute Recipe)

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Hamburger Stew (Poor Man’s Stew)

Make Hamburger Stew with ground beef and hearty vegetables in a savory broth. Simple, filling, and ready in under an hour in just one pot!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 -6

Calories 307cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 1 pound lean ground beef
• 2 medium Yukon Gold potatoes, peeled and roughly chopped (4 cups)
• 3 medium carrots, peeled and roughly chopped (3 cups)
• 1 large yellow onion, roughly chopped (about 1 ½ cups)
• 1 14.5 ounces can diced tomatoes, undrained
• 4 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 packet beef stew seasoning mix 1.5 ounces
• 1 bay leaf

Instructions

• BROWN BEEF: Add 1 pound lean ground beef to a large pot or Dutch oven over medium heat. Cook for 6 to 8 minutes, breaking it apart with a spoon, until fully browned. Carefully drain excess grease if needed.
• ADD VEGETABLES: Add 2 medium Yukon Gold potatoes, peeled and roughly chopped , 3 medium carrots, peeled and roughly chopped , and 1 large yellow onion, roughly chopped to the pot. Stir to evenly distribute the vegetables through the beef.
• ADD LIQUIDS AND SEASONING: Pour in 1 14.5 ounces can diced tomatoes, undrained, 4 cups beef stock, 1 tablespoon Worcestershire sauce, 1 packet beef stew seasoning mix, and 1 bay leaf. Stir until fully combined.
• SIMMER: Bring the stew to a gentle boil. Reduce heat to low, cover, and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are fork-tender and the broth has thickened slightly.
• SERVE: Remove and discard the bay leaf. Ladle the stew into bowls and serve hot.

Notes

Make-Ahead: This stew can be made up to 2 days in advance. Cool completely and refrigerate.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between, until heated through.

Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Yukon Gold potatoes hold their shape well and naturally thicken the broth, but russet or red potatoes can also be used.

Nutrition

Serving: 1 | Calories: 307cal | Carbohydrates: 31g | Protein: 32g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 790mg | Sugar: 9g | Fiber: 5g | Calcium: 100mg | Iron: 5mg

Originally published December 2024, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hamburger Stew (Poor Man’s Stew) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR PORK STEW

• A true 30-minute stew… no shortcuts, no lies
  
• Tender pork without long braising
  
• Simple ingredients you probably already have
  
• Thick, savory broth with real depth
  
• Comfort food that doesn’t take all day

Pork Stew

This is the pork stew recipe I make when I want something hearty but don’t want to commit my whole evening to it. It feels like something that should’ve simmered for hours, but it doesn’t ask that of you.

Now, don’t get me wrong. I’m all about putting in the work for an old fashioned stew when I’ve got the time. But sometimes the day calls for something simpler…

The pork stays tender, the vegetables cook through just right, and the broth turns rich and comforting in a way that feels very familiar. Midwest familiar. The kind of dinner that doesn’t need explaining.

Pork stew with vegetables is warm, filling, and straightforward. You sit down with a bowl, maybe some bread, and that’s enough.

No fuss. No garnish gymnastics. Just a solid, comforting stew that does exactly what you want it to do.

Looking for more simple stews? This hamburger stew is exactly what you need!

INGREDIENT NOTES

• Pork Tenderloin: This is what keeps pork stew recipes fast. It cooks quickly and stays tender.
  
• Flour: Used twice… once for coating the pork and once for thickening the stew.
  
• Beer: A mild wheat beer adds body and depth without bitterness. Blue Moon is my top pick!
  
• Yukon Gold Potatoes: Creamy texture and quick cooking make them ideal here. Baby potatoes or fingerlings are the best substitute.
  
• Butter: Helps create a smooth, rich finish when thickening the stew.

VARIATIONS

No Beer: Swap with additional chicken stock.

Herb-Leaning: Add a pinch of thyme or rosemary.

Extra Veggies: Toss in peas or green beans near the end.

Richer: Add a splash of cream right before serving.

Garlic-Lover: Increase garlic powder slightly or add fresh minced garlic.

SERVING SUGGESTIONS

• Honestly, pork stew is a perfect one-bowl dinner.
  
• Serve with crusty bread, dinner rolls, or Southern cornbread.
  
• Great with a simple side salad or creamed spinach.
  
• Even better the next day!

PORK STEW RECIPE FAQ

This simple pork stew recipe works because it’s engineered for speed and structure. Coating the pork in seasoned flour before browning creates surface starches that thicken the stew naturally as it simmers.

Browning also triggers the Maillard reaction, building flavor quickly. Deglazing with beer dissolves those browned bits, pulling concentrated flavor into the liquid.

Pork tenderloin stays tender because it’s lean and cooks quickly, while Yukon Gold potatoes release just enough starch to help the broth feel cohesive.

The butter-and-flour mixture added at the end reinforces the stew’s body without requiring a long reduction.

Everything is timed so proteins stay tender, vegetables cook through, and the broth thickens just enough… fast, but intentional.

TOOLS NEEDED

• Large Skillet or Braising Pan: A wide surface helps everything cook evenly.
  
• Cutting Board + Sharp Knife: Makes prep work a breeze.
  
• Vegetable Peeler: A paring knife works if you don’t have one.
  
• Resealable Bag: Easiest way to coat the pork evenly.
  
• Whisk: Keeps the butter-flour mixture smooth.
  
• Wooden Spoon: For scraping up all that flavor from the pan.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Stew Recipes

30-Minute Creamy Chicken and Dumplings Recipe + Video

Easy Instant Pot Chicken and Dumplings Recipe

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Cowboy Stew (Crockpot)

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Pork Stew

Midwestern-style Pork Stew has an amazing depth of flavor from… beer. Yes, you heard right! Rich, savory, and ready in 30 minutes.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 (about 1 cup per serving)

Calories 208cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound pork tenderloin, trimmed and cut into bite-size pieces
• 1 cup carrots, peeled and diced into bite-size pieces
• 2 tablespoons all-purpose flour
• 3 Yukon Gold potatoes, peeled and diced into bite-size pieces (about 3 cups)
• 12 ounces beer Blue Moon recommended
• 2 cups chicken stock Kitchen Basics preferred, 16 fluid ounces
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground sage
• 2 tablespoons unsalted butter, melted

Instructions

• HEAT PAN: Place a large skillet or braising pan over medium-high heat and allow it to warm.
• SEASON FLOUR: In a gallon-size resealable bag, combine 1/4 cup all-purpose flour , 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• COAT PORK: Add 1 pound pork tenderloin, trimmed and cut into bite-size pieces to the bag, seal, and shake until evenly coated.
• BROWN PORK: Add 1 tablespoon extra virgin olive oil to the hot skillet. Gently add the pork and cook, turning as needed, until browned on all sides.
• ADD VEGETABLES: Add 1 cup carrots, peeled and diced into bite-size pieces and 3 Yukon Gold potatoes, peeled and diced into bite-size pieces to the skillet and stir to combine.
• DEGLAZE: Pour 12 ounces beer into the skillet and stir, scraping the bottom of the pan to release any browned bits. Cover and let sit for 1 to 2 minutes.
• BUILD STEW: Add 2 cups chicken stock, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground sage. Stir to combine. Cover, bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
• THICKEN: In a small bowl, whisk together 2 tablespoons unsalted butter, melted and 2 tablespoons all-purpose flour until smooth. Stir the mixture into the skillet. Cover and simmer for another 10 minutes.
• SERVE: Remove from heat. Taste and adjust seasoning if needed. Serve hot.

Notes

Meat Tip: Pork tenderloin is key for keeping this a true 30-minute recipe. Other pork cuts will require longer cooking.

Vegetable Size: Dice the potatoes and carrots evenly so they cook through in the short simmer time.

Beer Choice: A mild wheat beer works best. Avoid very dark or bitter beers.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1 | Calories: 208cal | Carbohydrates: 18g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 355mg | Sugar: 1g | Fiber: 2g | Calcium: 24mg | Iron: 1mg

Originally published March 2013, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pork Stew appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BEEF STEW RECIPE FOR STOVE TOP

• True old-fashioned, no-fuss comfort food
  
• Easy one pot recipe, ready in just under an hour
  
• Tender beef and veggies in a thick, gravy-style broth (not soupy)
  
• Hearty on its own, but great with sides too
  
• Tastes even better the next day

Old Fashioned Beef Stew Recipe

This is the stew. The one you remember. The kind that fogs up the windows, makes the house smell amazing, and magically quiets everyone at the table.

Nothing takes me back to childhood faster than my mom’s recipes, and they were some of the first I started making once I was out on my own.

From creamy mashed potatoes to cheesy eggplant parmesan, each one is so nostalgic and comforting. But this easy beef stew recipe on the stove top? It somehow tastes exactly the same as when I was little… warm, rich, familiar, and grounding in the best way.

For more beef dinners that delivers pure comfort, try our Ground Beef Stroganoff and Crockpot Cowboy Stew!

Or use spare chicken to make our rich & comforting Creamy Chicken Stew!

But for this stew, there’s nothing fancy here. No tricks. Just flour-dredged beef, vegetables that soak up all that gravy, and a pot that quietly does its thing.

This is the stew you make when you want people to feel taken care of. And honestly? That never goes out of style.

And when you want that hearty beef and vegetables combo but need dinner fast, our Beef & Vegetables Chop Suey delivers bold flavor in one pan in under 30 minutes!

INGREDIENT NOTES

• Beef Chuck: The gold standard for any old fashioned beef stew recipe! Marbled, flavorful, and oh so tender after simmering.
  
• Seasoned Flour: Coating the beef thickens the stew and builds flavor as it browns.
  
• Tomato Sauce: Adds body and subtle acidity without making it tomato-forward. Tomato paste + a little water or broth works in a pinch.
  
• Red Potatoes: Hold their shape and don’t fall apart during simmering. Yukon Gold are a good alternative.
   
• Beef Broth: When making this beef stew recipe on the stove, start with 4 cups and add more if needed. It should fully cover the beef in the pot.
  
• Gravy Master: A seasoning and browning sauce that deepens color and adds savory richness.
  
  It’s not gravy mix… just a concentrated flavor booster used sparingly for that classic, dark stew look and taste.

VARIATIONS

Garlic Lovers: Add a clove or two of minced garlic with the tomato sauce.

No Gravy Master: Skip it if needed. The stew will still be delicious, just lighter in color

Extra Veggies: Sauté chopped onions and celery in a little extra oil before combining everything. Mushrooms are good too!

Herb Touch: Add a bay leaf while simmering (remove before serving).

Slow Simmer: Let it gently cook an extra 10–15 minutes for ultra-tender beef.

Deeper Flavor: Deglaze the pot with a splash of red wine after searing the beef, or replace some of the broth with dark ale.

Gluten-Free Option: Coat the meat in cornstarch or rice flour instead.

SERVING SUGGESTIONS

• Add a loaf of crusty bread or buttery dinner rolls.
  
• Serve with a fresh green salad or garlic-roasted vegetables.
  
• Make it extra thick and serve over rice, egg noodles, or mashed potatoes.
  
• Pair this beef stew recipe with stove top creamed spinach.
  
• Finish the meal with a rustic peach cobbler or a thick slice of buttermilk bundt cake.

BEEF STEW MEAT RECIPES FAQ

So many beef stew meat recipes miss out on the most important step: browning! This one works because it’s built the way stews were meant to be built… slow flavor, layered from the start.

Dredging the beef in seasoned flour before browning does two things: it helps create a deep, savory crust on the meat, and it thickens the stew naturally as it simmers.

Browning in batches prevents steaming, which is key for flavor development.

Tomato sauce adds subtle acidity that helps balance the richness, while Gravy Master deepens color and savory notes without overpowering anything.

And beef chuck? That cut is full of connective tissue that breaks down during simmering, turning tough cubes into tender, spoon-soft bites.

This beef stew recipe for the stove top isn’t just full of nostalgia. It’s kitchen science working exactly as it should.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Even heat = better browning and simmering.
  
• Resealable Gallon Bag: Easy, mess-free flour coating.
  
• Tongs or Slotted Spoon: For browning beef in batches.
  
• Wooden Spoon: For stirring without scraping the pot.
  
• Ladle: Because this stew deserves it.

Enjoy!

With love, from our simple kitchen to yours.

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Other Comfort Food Dinners

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Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Nana's Old Fashioned Beef Stew Recipe is thick, rich and delicious! Made on the stovetop in under an hour for the best comfort food dinner.

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 480cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 1/2 teaspoons paprika
• 2 pounds boneless beef chuck cut into bite-sized pieces
• 8 ounces tomato sauce
• 1 pound red potatoes diced small
• 1 pound baby carrots halved
• 4 to 6 cups beef stock
• 1 tablespoon Gravy Master

Instructions

• SEASON FLOUR: Add 1 cup all-purpose flour, half of 1 teaspoon kosher salt, half of 1 teaspoon fresh ground black pepper, and 1 1/2 teaspoons paprika to a gallon-size resealable bag. Seal and shake to combine.
• HEAT POT: Place a large heavy-bottomed pot over medium heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• COAT BEEF: Add 2 pounds boneless beef chuck to the seasoned flour a handful at a time. Seal the bag and shake until the beef is well coated. Shake off excess flour before adding to the pot.
• BROWN BEEF: Add coated beef to the hot pot in batches. Cook for 1 to 2 minutes per side, turning to brown all sides. Remove browned pieces to a plate and continue until all beef is browned.
• BUILD STEW: Return all beef to the pot. Add 8 ounces tomato sauce, 1 pound red potatoes, 1 pound baby carrots, remaining 1 teaspoon kosher salt, remaining ½ teaspoon fresh ground black pepper, and 1 tablespoon Gravy Masterr.
• ADD STOCK: Pour in 4 to 6 cups beef stock. Add additional stock as needed until the beef and vegetables are just covered.
• SIMMER: Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the stew is thick and the vegetables are fork-tender.
• SERVE: Taste and adjust seasoning if needed. Serve hot.

Video

Notes

Make-Ahead: Beef stew tastes even better the next day. Cool completely, then refrigerate overnight before reheating.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef stock if the stew thickens too much.

Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Beef chuck gives the best flavor and tenderness for stovetop stew. Try to avoid packages labeled “stew meat,” which are usually a mix of different cuts and do not break down as evenly during cooking

Nutrition

Serving: 1 | Calories: 480cal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 969mg | Sugar: 6g | Fiber: 5g | Calcium: 68mg | Iron: 6mg

Originally published September 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SLOW COOKER STEAK CHILI

• Smoky and spicy
• Just 20 minutes of prep
• Stick-to-your-ribs hearty
• Game day approved

Steak Chili Recipe

Listen, if you think chili has to mean ground beef, think again. This is steak chili, and she is in her main character era. 

Every bite is big, beefy, and beautifully seasoned. I’m talkin’ chunks of tender, fall-apart steak that melt into the spicy, smoky tomato base. 

Don’t even get me started on the layers of flavor that come from sauteing the onions, peppers, and garlic first. But my secret weapon? Fire-roasted diced tomatoes.

So much smoky goodness in one tiny can!

This slow cooker steak chili will stick to your ribs and keep your toes warm all the way through winter. And you know what?

It’s one of 13 chili recipes on the site… because yes, I am a chili overachiever and proud of it.

INGREDIENT NOTES 

• Beef Roast: Chuck or bottom round is ideal for slow cooking. Stew meat or sirloin also work great.
  
• Kidney, Black, and Chili Beans: Feel free to swap in pinto or navy beans. You can also skip the beans altogether and add more beef.
  
• Green Chiles: Use mild or medium based on your heat preference.
  
• Fire-Roasted Tomatoes: These add smoky depth. Regular diced tomatoes also work in a pinch.
  
• Stock vs. Broth: Always go with stock for deeper flavor.

VARIATIONS

Spice It Up: Add chipotle peppers in adobo or use spicy chili beans.

Veggie Boost: Toss in corn, zucchini, or chopped spinach toward the end of cook time.

Tex-Mex Style: Stir in masa harina at the end for a thicker, more authentic flavor.

No Beans: Go full-on carne with all meat! Just increase the amount of stock slightly.

Time Saver: Instead of measuring out all the spices, use a packet of chili seasoning.

SERVING SUGGESTIONS

• Topping Ideas: Add sour cream, shredded cheese, chunks of avocado, green onions, corn chips, and more.
  
• A Side of Bread: Nothing beats a skillet of Southern cornbread with a steaming bowl of steak chili. Try my jalapeño version for an extra kick!
  
• Extra Veggies: Balance the richness with a quick green salad, some steamed broccoli, or air fried green beans.
  
• Make It Heartier: Spoon everything over macaroni, rice, or a baked potato.
  
• Something Sweet: Hungry cowboy favorites include fried apples a la mode or a thick slice of chocolate cake.

STEAK CHILI SLOW COOKER FAQ

I’ve tested more chilis than I can count, but this one’s a crowd-pleaser that never fails.

I’ve made it for holiday gatherings, game days, and yes, even summer road trips where a batch is devoured before the sun sets. 

The key is searing that meat in batches to lock in flavor (hello Maillard reaction!), then layering in spice at the right moments.

This isn’t a dump-and-go crockpot steak chili. It’s a little extra effort that pays off in big, bold flavor.

TOOLS NEEDED

• Large Cast Iron or Heavy-Bottomed Skillet: A must for getting the proper sear on the steak.
  
• 5- to 6-Quart Slow Cooker: Plenty of room for all those hearty ingredients.
  
• Cutting Board & Sharp Knife: Trim and cube the steak, then chop up the onion and peppers.
  
• Mixing Bowls: Combine the seasonings first so they’re evenly distributed over the beef.
  
• Wooden Spoon or Spatula: Something sturdy for scraping the browned bits from the skillet and stirring steak chili in the slow cooker.
  
• Tongs: The easiest way to ensure all sides of the steak pieces have that delicious golden sear.
  

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chili Recipes

Easy Quick Draw Cowboy Chili Recipe (Just 30 Minutes)

Hearty Italian Sausage Chili with Beef

Italian Chili with Sausage (Easy One Pot Recipe)

5-Ingredient Chili (Easy One Pot Recipe) + Video

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Crockpot Steak Chili Recipe

This Steak Chili Recipe is the one to beat. It’s bold, smoky, slow-cooked comfort in a bowl, and a crockpot does most of the work for you!!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 20 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 -8

Calories 83cal

Author Donna Elick

Ingredients

• 3 pounds beef chuck roast cut into bite-sized pieces
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon fresh ground black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional
• 2 tablespoons extra virgin olive oil divided
• 1 large yellow onion diced
• 1 green bell pepper diced
• 2 jalapeños seeded and minced
• 5 cloves garlic minced (about 1 tablespoon plus 2 teaspoons)
• 1 cup beef stock add more if you prefer a soupier chili
• 1 can 28 ounces fire-roasted diced tomatoes undrained
• 1 can 15 ounces black beans drained and rinsed
• 1 can 15 ounces kidney beans drained and rinsed
• 1 can 15 ounces chili beans (do not drain)
• 2 cans 4 ounces each diced green chiles
• 2 tablespoons tomato paste

Toppings (Optional)

• Shredded cheddar cheese
• Sour cream
• Diced red onion
• Sliced jalapeños
• Avocado chunks
• Fresh cilantro or sliced green onions

Instructions

• Season the Steak: Add 3 pounds beef chuck roast to a large mixing bowl. In a small bowl, whisk together the 2 tablespoons chili powderr, 1 tablespoon ground cumin, 1 1/2 teaspoons kosher salt, 3/4 teaspoon fresh ground black pepper, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 3/4 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Sprinkle about 2 tablespoons of the seasoning blend over the meat and toss to coat. Set the remaining seasoning aside.
• Sear the Meat: Heat 1 tablespoon of extra virgin olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat. Working in batches, sear the steak pieces on all sides until browned, about 1 to 2 minutes per side. Do not overcrowd the pan. This helps get that golden sear instead of steaming the meat. Transfer the browned steak to your slow cooker. Repeat with the remaining meat.
• Sauté the Vegetables: Add the remaining tablespoon of oil to the same skillet. Sauté 1 large yellow onion, 1 green bell pepper, and 2 jalapeños for 3 to 4 minutes, or until softened. Add 5 cloves garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn. Transfer the vegetables to the slow cooker.
• Deglaze the Pan: Pour 1 cup beef stock into the skillet and scrape up the brown bits from the bottom using a wooden spoon, this adds extra flavor. Pour the liquid into the slow cooker.
• Add Remaining Ingredients: Stir in 1 can 28 ounces fire-roasted diced tomatoes, 1 can 15 ounces black beans, 1 can 15 ounces kidney beans, 1 can 15 ounces chili beans, 2 cans 4 ounces each diced green chiles, 2 tablespoons tomato paste, and the remaining seasoning blend. Stir well to combine everything evenly.
• Slow Cook: Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the steak is tender and chili is rich and flavorful.
• Taste and Serve: Taste and adjust seasonings if needed. Serve hot with your favorite toppings.

Notes

Make-Ahead Tips: You can prep the seasoning blend and chop all the veggies a day ahead. Sear the meat and sauté veggies, then refrigerate both until ready to cook. You can also fully cook the chili a day in advance. It tastes even better the next day!

Freezing Tips: Let chili cool completely. Transfer to freezer-safe containers or heavy-duty storage bags. Label and freeze for up to 4 months. Lay bags flat to save space. Thaw overnight in the fridge before reheating.

Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Reheating Tips: Reheat gently on the stove over medium heat or microwave individual portions in 30-second intervals, stirring between each.

Shortcut Note: Don’t have time to sear the meat? It’s okay to add it raw. It won’t be quite as flavorful, but it still turns out delicious. Don’t want to buy all the seasonings? Use a packet of chili seasoning.

Vegetable Note: If you’re in a hurry, you can skip sautéing the veggies and toss them straight into the slow cooker. The flavor will be milder and texture softer, but it still works!

Nutrition

Serving: 1 | Calories: 83cal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 754mg | Sugar: 3g | Fiber: 2g | Calcium: 38mg | Iron: 2mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Steak Chili Recipe appeared first on The Slow Roasted Italian.

This Instant Pot Beef Stew Recipe is loaded with tender beef and is one of those easy Instant Pot recipes that everyone will love.

It’s the perfect example of why I love making a big batch of stew, in a short amount of time. 

If you’re craving a simple homemade beef stew, this is it. Each bite is loaded with so much flavor, it’s literally the best beef stew recipe there is. 

This is my go-to comfort food recipe with minimal cook time, and I assure you that it’s perfect for chilly days. 

The best thing about my new favorite Instant Pot recipe is that it’s loaded with delicious beef and other simple key ingredients. 

Keep this on your radar the next time that you want a classic beef stew – it doesn’t get any better than this! I love the tender chunks of beef that pressure cooking offers! 

Instant Pot Beef Stew

This beef stew recipe for the Instant Pot yields meltingly tender bites of meat in a rich, flavorful broth that’s loaded with tasty vegetables and herbs.

Simply brown the meat, stir in the remaining ingredients, and set it to cook! You’ll have all that “simmered all day” flavor in a fraction of the time.

To see us make beef stew in the Instant Pot from start to finish, watch the video in this post!

If you don’t want to make pressure cooker beef stew, I have a stovetop version that’s just as delicious. 

Or our Crockpot Cowboy Stew that’s loaded with sausage, beef, and bold cowboy flavors for a stew that basically cooks itself!

Or, try one of my other Instant Pot stew recipes, like creamy Zuppa Toscana or hearty lentil.

Actually, we have a whole list of our favorite soups and stews that are easy and delicious!

If the Instant Pot is already your go-to for weeknight dinners, our Beef Chuck Roast Instant Pot Recipe is your next hero. We cook a chuck roast with mushrooms, and it comes out melt-in-your-mouth tender every single time!

Ingredient Notes and Substitutions

• Chuck Roast – Beef chuck roast turns out far more tender than pre-cut, packaged stew meat, which can contain a variety of beef cuts. 
  
  You can also use chuck shoulder, chuck-eye roast, or top chuck when making this beef stew recipe in the Instant Pot. 
  
  Any of these will result in tender chunks of beef you can cut with your spoon!
  
  While you could technically use any kind of meat, these are the ones that will be tender and give you the perfect beef stew taste and texture. 
  
• Veggies – Use the classic trio of carrots, onion, and celery for this beef stew Instant Pot recipe. 
  
  Individually, the flavors may seem mild, but they really enhance the final dish! You can also use any root vegetables, frozen peas, or diced sweet potato.
  
• Beer – I used a darker Belgian ale, which adds a more robust flavor than a white or pale ale. 
  
  Any dark ale is usually a good choice for pressure cooker beef stew, or you can try a stout for something bolder.
  
• Fresh Rosemary – While dried rosemary can be used in a pinch, you’ll end up with tiny bits floating in your bowl. 
  
  Instead, toss in a few springs to infuse Instant Pot beef stew with that herbal flavor, then remove them before serving.
  
• Beef Stock and Base – The stock is your flavorful cooking liquid, while Better Than Bouillon base adds extra concentrated flavor. 
  
  Don’t mix the base with water as directed — use it straight from the jar.

The good news is that this simple stew can be really versatile as well. 

Adding other seasonings like a fresh bay leaf, garlic powder, fresh herbs, brown sugar, onion powder, fresh parsley, and more to this delicious beef stew is a breeze. 

You can also add sweet potatoes, pearl onions, red wine, and more! The beef stew meat is the perfect seasoned meat that offers deep flavors in every bite. 

You can easily turn this into the perfect Instant Pot beef stew recipe for you and your taste buds!  

Prep Ahead

• Cut beef into cubes
• Peel and chop vegetables

Tips and Tricks to Make Perfect Pressure Cooker Beef Stew

• Brown the meat first. 

This creates a lovely crust on the beef chunks and adds extra flavor to the entire dish as well!

And you can do it right in the Instant Pot, keeping this a true one pot recipe.

• Don’t cut the veggies too small. 

Larger chunks will hold their shape, while smaller pieces may turn to mush by the time the pressure cooker beef stew is done cooking.

• Need an alcohol-free version? 

Simply replace the ale with extra stock. Or, substitute an equal amount of mushroom stock for another layer of flavor.

Serving Suggestions

Thick slices of crusty bread are the perfect pairing for soups and stews, and this Instant Pot beef stew is no exception!

For a lighter meal, pair a small bowl with a side salad or some roasted vegetables.

You can also let the rich flavor of this dish be the main entree for busy weeknights. Keep it simple! 

Kitchen Tools You Will Need

• Instant Pot – This is the one I use.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Beef Stew Instant Pot FAQ

Storing and Reheating Instant Pot Stew

Once cooled, transfer leftovers to an airtight container and refrigerate for 3 to 4 days.

Instant Pot beef stew also holds up really well in the freezer. Leave some room at the top of the freezer-safe container for the liquid to expand as it freezes. 

Use within 3 months and thaw in the refrigerator before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Super Easy Instant Pot Beef Stew Recipe + Video

Instant Pot Beef Stew is the perfect recipe for the novice pressure cooker user! Have a comforting meal on the table in under an hour.

Course Main

Cuisine American

Method Instant Pot

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 – 10

Calories 442cal

Author Donna Elick

Ingredients

• 2 tablespoons olive oil
• 1 1/2 – 2 pounds chuck roast cut into 1” cubes
• 2 tablespoons steak seasoning
• 1/3 cup all-purpose flour
• 1 12 ounce bottle Belgian Ale
• 4 carrots peeled and cut into 1” lengths
• 5 stalks celery cut into 1” lengths
• 1 large onion cut into 8 wedges
• 3 cloves garlic minced
• 1 package beefy onion soup mix
• 2 cups beef stock
• 1 tablespoon Better than Bouillon Beef Base
• 3 springs rosemary
• 1 packet beef gravy mix optional

Instructions

• Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
• Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.
• Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.
• Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.
• After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.

Video

Nutrition

Serving: 1 | Calories: 442cal | Carbohydrates: 11g | Protein: 41g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 465mg | Sugar: 3g | Fiber: 2g | Calcium: 68mg | Iron: 5mg

Originally published January 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Super Easy Instant Pot Beef Stew Recipe + Video appeared first on The Slow Roasted Italian.

Cowboy Stew

We’re talkin’ bacon, beef, and kielbasa layered into the slow cooker with fire-roasted tomatoes, beans, potatoes, and all the veggies your heart can handle — this stew’s got range. 

Now listen, it’s not one of those toss-it-all-in-and-walk-away situations.

You’ve gotta brown the meat, sauté the veggies, and build those flavors before it even hits the crockpot… but trust me, it’s worth every dang minute. 

Once it all simmers low and slow, you’re left with a thick, smoky, savory bowl of comfort food that tastes like it came from a chuckwagon cookout. 

Grab a spoon (and maybe a second bowl), ‘cause this cowboy crockpot stew doesn’t play around.

INGREDIENT NOTES 

• Beef Kielbasa: A garlicky smoked sausage that adds so much meaty flavor.
  
• Thick-Cut Bacon: Thinner slices may melt into the mix, so avoid them if you can. It’s easier to chop bacon when it’s really cold!
  
• Ground Beef: 88% lean gives you plenty of flavor without too much grease. If you’re using a fattier blend, drain off any excess grease before adding the flour.
  
  Use spare ground beef in other easy stews like Hamburger Stew!
  
• Onion & Bell Pepper: A classic flavor-making duo for soups and stews. Onions are naturally sweet, and green bell peppers have a bitter earthiness.
  
• Flour: Sprinkle this over the ground beef and veggies to help thicken the base, creating a slightly creamy broth with plenty of body.
  
• Potatoes: Russets break down just enough to thicken the stew without getting mushy. Peel them first, then dice them evenly for consistent cooking.
  
• Fire-Roasted Diced Tomatoes: My secret weapon for smoky depth and simmered-all-day flavor! Regular diced tomatoes will work, but fire-roasted really take things up a notch.
  
• Canned Beans: Kidney and pinto beans make this cowboy crockpot stew even more filling. Drain the cans really well and rinse to reduce the sodium.
  
• Frozen Mixed Veggies: These add color and variety. No need to thaw them first!
  
• Beef Stock: In a pinch, use vegetable stock with a little bit of Worcestershire sauce.

VARIATIONS

Protein Swap: Exchange the beef kielbasa for smoked sausage or andouille for a spicy kick.

Sweet & Savory: Use sweet potatoes instead of Russets for a slightly sweeter stew.

Extra Smoky: Add a teaspoon of smoked paprika for more depth.

Bring the Heat: Stir in a splash of hot sauce or diced jalapeños for heat lovers.

COWBOY STEW RECIPE FAQ 

I’ve tested countless versions of this cowboy stew recipe to get the balance just right. 

The secret to the rich flavor starts with building layers: rendering bacon first releases fat that carries flavor, then browning the kielbasa creates fond (those tasty browned bits) that deepen the base. 

Flour adds body and helps emulsify the stock and tomato juices into a smooth, almost gravy-like texture.

However, the Maillard reaction during the sauté step may be the most important part. It brings a savory depth that sets this apart from just a “dump-and-go” meal. 

And slow cooking it all together melds everything into one bold, comforting stew that tastes like it’s been simmering on the back of a wood stove all day.

TOOLS NEEDED

• Large skillet
  
• Slotted spoon
  
• Wooden spoon or spatula
  
• 6-quart slow cooker
  
• Measuring spoons and cups
  
• Sharp knife and cutting board

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup and Stew Recipes

Creamy Chicken Stew in 60 Minutes (One-Pot Recipe)

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

30-Minute Creamy Chicken and Dumplings Recipe + Video

Crockpot Potato Soup (Thick and Creamy Recipe) + Video

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Cowboy Stew (Crockpot)

This smoky Cowboy Stew is slow-cooked perfection and pure comfort in every bite. Hearty, savory, and ready whenever suppertime comes around!

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8

Calories 383cal

Author Donna Elick

Ingredients

• 4 slices thick-cut bacon chopped into bite-sized pieces
• 12 ounces beef kielbasa sliced into 1/4-inch thick rounds
• 1 pound lean ground beef I like 88%
• 1 large yellow onion diced
• 1 green bell pepper diced
• 3 cloves garlic minced (1 tablespoon)
• 3 tablespoons all-purpose flour
• 2 medium Russet potatoes peeled and diced into 1/2-inch cubes
• 2 cans 15-oz each fire-roasted diced tomatoes, undrained
• 1 can 15 ounces sweet corn, drained
• 1 can 15 ounces kidney beans, drained
• 1 can 15 ounces pinto beans, drained
• 1 12-ounce bag frozen mixed vegetables
• 4 cups beef stock
• 2 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon kosher salt or to taste
• 1 teaspoon fresh ground black pepper or to taste

Instructions

• Cook the Bacon: In a large skillet over medium-high heat, cook 4 slices thick-cut bacon until crispy. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the grease.
• Brown the Kielbasa: Add 12 ounces beef kielbasa to the skillet in a single layer. Cook for 3 to 4 minutes, flipping once, until browned on both sides. Remove and set aside.
• Cook the Ground Beef & Vegetables: Add 1 pound lean ground beef, 1 large yellow onion, 1 green bell pepper, and 3 cloves garlic to the skillet. Cook, stirring occasionally, until beef is browned and vegetables are tender.
• Thicken the Mixture: Sprinkle the 3 tablespoons all-purpose flour over the beef mixture and stir well. Cook for 1 to 2 minutes, just until the raw flour taste is gone.
• Assemble the Stew: Transfer the beef mixture, bacon, kielbasa, and all remaining ingredients to a 6-quart slow cooker. Stir to combine.
• Cook: Cover and cook on high for 4 hours or low for 6 to 8 hours, until the potatoes are tender.
• Serve: Ladle into bowls and serve warm!

Notes

Make-Ahead Tips: You can prep all the meat and veggie ingredients a day in advance. Store them in the fridge in separate containers until you’re ready to assemble and cook.

Freezing Tips: Let the stew cool completely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Tips: Reheat individual portions in the microwave or reheat larger batches on the stovetop over medium heat until hot.

Nutrition

Serving: 1 | Calories: 383cal | Carbohydrates: 19g | Protein: 25g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 1074mg | Sugar: 3g | Fiber: 2g | Calcium: 42mg | Iron: 3mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cowboy Stew (Crockpot) appeared first on The Slow Roasted Italian.

This easy chicken recipe is one of the best! I’ve made this chicken dumpling soup recipe for years – and I’ve always had the best results. The pillowy dumplings with cooked chicken create an amazing comfort dish. 

I literally dream about the tender dumplings – because they’re so soft and delicious! I always make a large pot because I know that this cozy recipe is going to be the perfect ending to a long day.

You just can’t deny the texture of the fluffy homemade dumplings with the delicious cooked chicken and thick broth. The finished dish is literally perfection. 

For the full instructions, check out the printable recipe card below! 

Chicken & Dumpling Recipe 

Chicken and dumplings is the ultimate comfort food, made with easy dumplings from scratch! 

Every bite of this hearty stew oozes with thick, creamy goodness, and the added veggies take it to the next level. 

If this is your first time making this dumpling soup recipe, get ready for the whole family to be hooked. It’s a southern staple in my house! 

This stove top chicken & dumpling recipe is the perfect one pot meal for family dinner on a busy weeknight. 

It’s literally the perfect comfort food that is easy peasy. You’ll love the creamy texture. 

You’ll be amazed by how easy it is to prepare – ready in just 30 minutes! Perfect for a comforting meal on a chilly day. 

Need more simple & easy 30-minute meals? Try my Spanish Chicken & Rice or Sausage and Gnocchi Soup!

For more delicious quick chicken meals, try my copycat Olive Garden Chicken and Gnocchi Soup or my easy Air Fryer Chicken Tenders. 

Chicken and Dumplings Ingredient Notes and Substitutions

• Boneless Skinless Chicken Breast – If you prefer dark meat, boneless skinless chicken thighs are a great alternative. 
  
  This recipe also works well with turkey cutlets, or with rotisserie chicken if you’re in a hurry. Leftover shredded rotisserie chicken works great. 
  
  For more creamy chicken dinners that comes together fast, our Chicken Lazone and Chicken Stroganoff are impressive weeknight dinners!
  
• Chicken Broth – Chicken stock will work just fine too for this chicken & dumpling recipe.
  
• Milk – This will give your dish its creamy consistency. I recommend whole milk, but you can also use low-fat milk.
  
• Seasoning – Simple dried seasonings will bring the flavor out in this dish. This recipe uses salt, pepper, garlic powder, onion, basil, and parsley. 
  
  But you can certainly use fresh herbs, or add dried rosemary and sage if you have those on hand! 
  
• Vegetables – Feel free to add your favorite vegetables. I use frozen peas and carrots here, but spinach and celery would also make excellent additions.
  
  You could even add Brussels sprouts to pair with the chicken mixture. 
  
• Dumpling Dough – Make easy homemade dumplings from scratch with just 5 ingredients — flour, softened butter, milk, baking powder, and salt. That’s all you need to make the best dumplings! 
  
  If you don’t have time to make homemade dumplings for this easy recipe, you can use storebought biscuit dough as well. 

Tips and Tricks for 30 Minute Chicken and Dumplings 

• Create a Slurry. Combine flour and milk in a sealable container like a Mason Jar, and shake it up. 
  
  You’ll get a smooth flour mixture called a slurry, which will help to thicken your sauce. 
  This turns this recipe into more a a creamy chicken dumpling soup, loaded with flavor. 
  
• Don’t Overwork or Overcook Dumplings. Be careful not to overmix your dumpling dough or to cook it for too long in the pot, otherwise you might end up with dumplings that are too hard. 
  
  Perfectly cooked dumplings turn out light, fluffy, and tender.
  
• Test with a Toothpick. When your stew is close to ready, poke a dumpling with a toothpick. Your dumplings will be ready once the toothpick comes out clean. 
  
  If there’s some residue on the toothpick, give them a few more minutes to finish cooking.
  
• Try the Instant Pot. If you love this quick chicken and dumplings recipe, try my instant pot version next. 
  
  It’s just as tasty as the stove top version, but uses buttermilk biscuits for the dumplings instead! Either way, it will be a family favorite! 
  
• Add fresh seasonings. If you want to add a bit of fresh thyme to this dumplings recipe, it’s a great way to add more flavor. 
  
  Minced garlic is also a great choice, and even a few bay leaves can help bump up the taste. 

Storing and Reheating Leftovers

This quick chicken and dumplings recipe is freezer-friendly and easy to store if you have leftovers!

Allow leftovers to cool before transferring to an airtight container. They will keep in the refrigerator for up to 5 days.

If you want to keep them longer, place a layer of plastic wrap over the dish, under the lid, before popping the container into the freezer. 

This will help prevent freezer burn. You can store your leftovers for about 3-4 months in the freezer.

When you’re ready to enjoy this meal, allow it to defrost in the refrigerator and then reheat on the stovetop on low heat. 

You may need to add milk or cream to help loosen it up.

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• 1 Tablespoon Scoop – Use this to drop dumplings right into the pot!

Chicken & Dumpling Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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30-Minute Creamy Chicken and Dumplings Recipe + Video

This Chicken & Dumpling Recipe makes a one pot hearty stew with veggies and homemade dumplings in 30 minutes. You’re going to love it!

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 1 cup servings

Calories 358cal

Author Donna Elick

Equipment

• dutch oven
• 1 tablespoon scoop
• mason jars

Ingredients

• 4 cups chicken broth
• 1 cup water
• 2 tablespoons unsalted butter
• 2 teaspoons poultry seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 pound boneless skinless chicken breast
• 1 cup all-purpose flour
• 3 cups milk
• 2 cups frozen peas and carrots

Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon butter softened
• 1 cup milk

Instructions

• In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
• Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
• In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
• Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
• Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Video

Nutrition

Serving: 1 | Calories: 358cal | Carbohydrates: 43g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 1158mg | Sugar: 7g | Fiber: 1g | Calcium: 265mg | Iron: 3mg

Originally published November 2012, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 30-Minute Creamy Chicken and Dumplings Recipe + Video appeared first on The Slow Roasted Italian.

A nice stew with warm, fluffy bread is how I get myself through the winter season. Check out or top 22 soups and stews that are easy and delicious.

Add a cup of hot chocolate as an after dinner treat, and I could stay inside all the way through March!

Using a dutch oven to whip up this ultimate comfort food is part of the flavor and fun! I love to make chicken soups like this and pair it with homemade crusty bread to dip into it.

Talk about yum! The whole family agrees that once the cold weather months of the year arrive, this simple chicken stew recipe is a great option for a simple weeknight meal. 

And if you’re new to cooking stew, dont’ stress. Comfort food recipes like this are easy to make – and the best way to have leftovers, too!

That means that this easy comforting meal can feed the family for a couple of days! 

Creamy Chicken Stew

Wholesome vegetables and juicy chicken simmer together in a creamy herbal base until all of those rich, robust flavors merge and blend into the most thick and flavorful chicken and potato stew you can imagine! 

The tender, juicy chicken thighs add tons of flavor to this meal. But, if you prefer something meatless, I recommend making a pot of easy vegetable soup instead!

Ingredient Notes and Substitutions

For the full list of ingredients with measurements, the printable recipe card below has all the details. 

• Yellow Onion, Carrots and Celery – The bulk vegetables are really customizable here! Yellow onions can be replaced with white or red as well as shallots, green onions, or scallions. 
  Mushrooms are a hearty, fantastic addition as well!
  
• Boneless Chicken Thighs – Boneless meat is much easier to monitor and ensure that it cooks properly. 
  
  Plus, you don’t have to remove any bones or eat around them! Breast meat is fine as well. You could use thighs or chicken breast.
  
• Baby Potatoes – Smaller chunks are easier to eat with the additional veggies and meat.
  
  If using regular sized potatoes, be sure to dice them small. I like to use red potatoes or Yukon gold potatoes. 
  
• Heavy Cream – This is the base of all creamy stews and soups. Half and half can be used as a substitute, or even whole milk, but the consistency will be thinner.
  
• Red Bell Pepper – Bell peppers add a wonderful sweetness and subtle citrus note. Green and orange bell peppers are fine substitutes, but their flavor is more bitter.
  
• Frozen Green Beans – Fresh works, too – just add them a little earlier on, so they can soften properly.
  
• Chicken Broth – Broth, stock, or some chicken bouillon, obviously pair with poultry the best. But mushroom or vegetable broth are totally okay to use instead!

Don’t forget to season with fresh herbs. You can also add Italian seasoning and a bay leaf for more flavor. 

Creamy Chicken Stew Recipe Tips

1. Prefer a thinner broth? 
   
   If you prefer a broth-forward chicken vegetable stew, the heavy cream can be reduced or omitted entirely, with no significant loss of flavor.  
   
2. Creating a creamy stew without using fat. 
   
   You can add more body and thickness to the broth without drowning the whole thing in cream!
   
   Mix together a slurry, using equal parts cornstarch and cold water, then gradually whisk the mixture into the chicken stew until the consistency is how you like it.
   
3. Add the firmest vegetables first. Like I said, you can add all sorts of produce to your stew – just be mindful of when you add them! 
   
   Firm, starchy veggies like turnips and sweet potatoes should be added earlier on to give them time to soften. 
   
   Leafy greens and canned veggies like corn or peas should be added at the end so they don’t get all mushy!

Storing and Reheating Chicken and Potato Stew

Refrigerate your leftovers in a covered, airtight container for up to 3 days. Alternatively, you can freeze the stew for up to 3 months! 

This chicken stew recipe is fantastic to make at the beginning of the season to reheat on those lazy, chilly weeknights. 

To reheat, simply pour it back in a pot and reheat over medium heat, stirring occasionally, until everything is warmed through!

I don’t recommend microwaving – the cream and butter have a tendency to separate, leaving you with a strange and, frankly, unappetizing texture. 

Creamy Chicken Stew FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Chicken Stew in 60 Minutes (One-Pot Recipe)

Creamy Chicken Stew is soulful and savory, silky and smooth, with each spoonful more satisfying than the last!

Course Main, Soup

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 339cal

Author Donna Elick

Equipment

• large pot

Ingredients

• 2 tablespoons butter
• 1 small yellow onion diced
• 2 carrots sliced, about 1 cup
• 2 stalks celery diced, about 1 cup
• 1/3 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon minced rosemary
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 1/2 pounds boneless, skinless chicken thighs diced
• 4 cups chicken broth
• 3/4 pound baby potatoes cut in half
• 1/2 red bell pepper diced
• 1 cup frozen green beans
• 1/2 cup heavy cream

Instructions

• In a large, heavy-bottomed pot over medium heat, melt the butter. Add diced onions, carrots, and celery, then saute for 3-4 minutes, or until onions are soft.
• Add the flour, salt, pepper, rosemary, and thyme to the vegetables. Saute for another 1-2 minutes, or until the flour is beginning to brown and is well distributed.
• Increase the burner to high heat. Add the bay leaf, chicken, broth, potatoes, and bell pepper to the pot and bring to a boil.

  Reduce heat to medium, cover the pot, and simmer stew for 30 minutes, or until the potatoes are fork tender and the chicken is cooked through.
• Remove the lid from the pot and add green beans and heavy cream. Simmer, uncovered, for 5-10 minutes longer, to thicken the stew.

Notes

Store in a covered container in the refrigerator for up to 3 days, or freeze for up to 3 months.

 

This makes a delicious, comforting, creamy chicken stew.  You can reduce the cream for a more broth-forward chicken stew.

 

If you would like your chicken stew thicker, whisk together equal parts cornstarch and cold water in a small bowl. Whisk the slurry into the finished stew gradually, until it thickens to desired consistency.

 

You can add any of your favorite vegetables.  Vegetables that are softer and cook more quickly should be added at the end with the green beans.  Leafy greens could also be stirred in at the end, giving them just a couple minutes to wilt.  Firmer vegetables like sweet potatoes or turnips should be added at the beginning with the red potatoes so that they have time to soften.

Nutrition

Serving: 1 | Calories: 339cal | Carbohydrates: 22g | Protein: 26g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 1135mg | Sugar: 4g | Fiber: 3g | Calcium: 64mg | Iron: 2mg

Originally Published October 2011, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Chicken Stew in 60 Minutes (One-Pot Recipe) appeared first on The Slow Roasted Italian.

Chicken and Bisquick Dumplings

This easy crock pot chicken and dumplings recipe is so good that you will have a hard time eating just one bowl!

Want more crockpot chicken ideas? Try our Chicken and Rice and Italian Chicken Cacciatore!

It has all the flavors of the popular casserole, and there should be plenty left over for lunch the next day

Easy Slow Cooker Chili is hearty and filling with plenty of heat to keep you warm on chilly nights.

On nights when you just don’t feel like cooking, make Slow Cooker Creamy Mac and Cheese or Creamy Chicken Stew that simmers for 30 minutes on its own!

It’s bursting with flavor from four different types of cheese and is ready in as little as one hour!

Ingredient Notes and Substitutions

• Canned Soup Alternative: While store bought is more convenient, you can use homemade cream of chicken soup if you prefer.
  
• Leave Chicken Whole: Because the meat becomes so tender when slow-cooked, it should fall apart on its own. 
  
  You may need to stir everything before adding the Bisquick dumplings to break the meat apart. 
  
  Or, feel free to cut the chicken into bite-sized pieces before starting the recipe.
  
• Add Veggies: Bisquick chicken and dumplings would taste great with green peas, potatoes, carrots, and celery as well.
  
  Just add them at the beginning with everything else. 
  
  If you want to use frozen peas or corn, mix those in just before adding the Bisquick dumplings.

How To Make Bisquick Chicken and Dumplings

Add everything except the milk and baking mix to your crockpot and turn it on. It can cook all day on low, or turn it to high if you need it done sooner.

Then, make the dumplings and add them during the last hour of cooking. Easy peasy!

If you’re short on time, I also have a stovetop version of this chicken and dumplings Bisquick recipe that’s ready in just 30 minutes and cooks all in the same pot.

Homemade Bisquick Dumplings

If you don’t have Bisquick on hand, you can easily make a homemade version with pantry staples!

Simply combine the following ingredients together, then use as directed in the recipe.

• 2 cups flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 tablespoon butter (softened)
• ¾ cup milk
• ¼ cup water

Kitchen Tools/Equipment You’ll Need

• Slow Cooker – This is almost my most used kitchen appliance, especially during the cooler months. It’s so convenient and just makes comfort food taste better!
• Large Scooper – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.

Storage and Reheating

Keep leftover chicken and Bisquick dumplings in the refrigerator in a sealed container.

While this meal is safe to eat for up to 4 days, I would recommend eating it within a day or two. Otherwise, the dumplings will become soggy and start to fall apart.

Reheat in the microwave or on the stove until warmed through, adding a splash of broth as need if it is too thick.

Crock Pot Chicken and Dumplings FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Chicken and Bisquick Dumplings (Slow Cooker Recipe) + Video

Crockpot Chicken and Bisquick Dumplings is an easier version of the delicious classic comfort food. Let the base simmer all day, then drop in the dumplings an hour before serving!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 8

Calories 334cal

Author Donna Elick

Ingredients

• 2 pounds boneless skinless chicken breasts uncooked
• 2 cans condensed cream of chicken soup or 3 cups Homemade Cream of Chicken Soup
• 6 cups chicken broth low sodium
• 4 tablespoons butter
• 2 teaspoons onion powder
• 2 bay leaves
• 1 teaspoon poultry seasoning
• 1 teaspoon parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 cups Bisquick mix
• 2/3 cups milk

Instructions

• In your slow cooker combine all ingredients, (except Bisquick and milk) stir to combine.
• Cover and cook on low 7 hours or (on high for 3-4 hours), stirring occasionally.
• Mix Biquick and milk in a medium bowl.
• Add dumplings with a tablespoon scooper or by heaping teaspoon, gently press on dumplings to submerge.
• Cover and cook on high for 30 minutes to 1 hour, or until dumplings are cooked through.
• Serve and enjoy!

Video

Notes

If you don’t have Bisquick, you can substitute: 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon kosher salt, 1 tablespoon butter (softened), 3/4 cup milk, 1/4 cup water.

Nutrition

Serving: 1 | Calories: 334cal | Carbohydrates: 21g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 1514mg | Sugar: 5g | Fiber: 1g | Calcium: 99mg | Iron: 2mg

Originally published September 2012, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken and Bisquick Dumplings (Slow Cooker Recipe) + Video appeared first on The Slow Roasted Italian.

Want to make a whole lot of food in not a lot of time? Want plenty of flavor with just a little bit of effort? 

Look no further than my Italian chili recipe – it makes a filling, satisfying, and simply scrumptious dinner!

A large pot of this great recipe is one of my favorite parts of Italian cooking! Each bite is loaded with fresh ingredients, giving this chili recipe the best Italian flavors. 

If you’re a fan of thicker chili, new recipes like this are a must. My whole family craves the flavor of this chili with an Italian spin – and dare I say that it’s even better the next day?

What is it about chili that keeps getting better and better?! 

Italian Chili

This Italian style beef and sausage chili has a savory spiciness and subtle sweetness. 

There’s a whole lot packed into one pot, and you can enjoy every bit of it in each and every spoonful. It’s freezer friendly too, so reheat and eat – it’s a quick dinner idea! Make some easy and delicious southern cornbread to go with it!

Don’t have a ton of time? Set my Crockpot Steak Chili in the slow cooker and let it cook for a few hours, so you have it ready when it’s time to relax!

Got a craving for more chili? I have over 25 chili recipes for you to try!

Pile your favorite chili with melted cheese on my Baked Chili Cheese Dogs for the ultimate loaded dinner!

Ingredient Notes and Substitutions

• Ground Beef and Italian Sausage – A mix of meats adds variety in texture and taste. 
  
  You want ground beef with a decent fat percentage – 80/20 is a great ratio. And it’s up to you whether to use mild or spicy Italian sausage.
  
  You can swap in spicy Italian turkey sausage as well to cut down on some of the fat. 
  
  A sausage dinner that comes together quicker for busy nights is our bold and comforting Cajun Sausage and Rice Skillet! It goes from skillet to plate in just 40 minutes.
  
• Italian Seasoning – It doesn’t get easier than pre-blended seasonings! Of course, if you want to use individual spices, that isn’t a problem. Whatever is easiest for you is the  best choice!
  
  The first time I made this, I used Italian seasoning, but now I like to take the flavor to the next level and add some red pepper flakes to my portion. Spicy food is so good! 
  
• Red Bell Pepper, Yellow Onions, and Canned Tomatoes – A tried-and-true combo of sweet, sharp, and acidic flavors. 
  
  Feel free to use the other variations of bell peppers and onions, as well as fresh diced tomatoes if you want to take the extra step. (and you don’t have to chop tomatoes yourself – save time and buy them already diced!)
  
  You can also use green bell peppers as part of the original recipe. I just like the colors of the other and the sweetness. 
  
• Chili Beans (in sauce) – I like to use beans with built-in flavor! The spicy, garlicky sauce that comes with canned chili beans perfectly seasons the Italian sausage chili.
  
• Cumin, Chili Powder, and Garlic – A mix of earthy, fruity, and sharp spices to add layers of complexity to the pot. If you don’t have fresh garlic, garlic powder is fine.
  
• Pecorino Romano – This Italian cheese blend is the sheep’s milk cousin of parmesan. Shred it fresh when at all possible. 
  
  And if you want to substitute with parmesan, go for it – just know that they taste slightly different, no matter how similar they appear.
  
• Garlic Cheese Croutons – Grab a bag of these at the store, or make homemade croutons in just 20 minutes. 
  
  They last quite a while, so you can add them to any soup or salad that needs a little crunch.

You could also add black beans, white beans, cannellini beans, or any other cans of beans that you want to this recipe. 

Italian Chili FAQ

Recipe Variations and Things to Know

1. Use fresh herbs instead of dried. 

Store bought Italian seasoning is a mix of oregano, thyme, basil, and rosemary. You can use twice the amount of fresh herbs, finely chopped, instead of the dried blend.

2. Choose different proteins.

One of the best things about a good chili recipe like this is how versatile it is – use any protein you like! 

Using ground turkey or chicken instead of ground beef will make it leaner. I often substitute chicken sausage for Italian sausage in recipes.

3. Remember to drain the grease.

If you don’t drain and rinse the cooked meat after browning, your Italian sausage chili will be totally coated in fat. 

It leaves a greasy coating in your mouth that is not scrumptious at all.

Storing and Reheating Leftover Beef and Sausage Chili

Store your chili in an airtight container in the fridge, and serve it or freeze it within 5 days. 

If you like to prep your meals, you’ll be happy to learn that ground beef and sausage chili freezes, defrosts, and reheats like a dream! 

I recommend using several medium-sized freezer-safe containers. This way, you can easily thaw only what you plan on serving at any one time.

Reheating Italian Chili

To reheat, you can put the whole batch back on the stove in a pot and cook on medium until warmed through the center. 

If you store it in separate portions, you can even just microwave in 30 second bursts, stirring between each.

Enjoy!

With love, from our simple kitchen to yours.

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Italian Chili with Sausage (Easy One Pot Recipe)

Italian Chili is a comfort food meal with a Mediterranean feel! This beef and sausage chili recipe is simple, quick and freezer friendly!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6 6 (2 cup servings)

Calories 597cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 1 pinch kosher salt
• 1 pound lean ground beef
• 1 pound ground hot Italian sausage or links with casings removed
• 1 tablespoon Italian seasoning
• 1 medium yellow onion diced
• 2 red bell peppers chopped
• 4 cloves garlic minced
• 30 ounces fire roasted diced tomatoes plus their juices
• 30 ounces chili beans (with sauce)
• 30 ounces tomato sauce
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• 1 cup chopped flat-leaf Italian parsley

For Serving

• Pecorino Romano cheese freshly grated
• garlic cheese croutons

Instructions

• In a Dutch oven over medium-high heat, sprinkle the salt. Add the beef, sausage, and Italian seasoning. Cook until the meats are browned, 8-10 minutes. Drain any excess fat.
• Add the peppers and onions and continue to cook until the onions are soft and translucent. Add the minced garlic and saute 30 seconds longer, about 10-12 minutes total.
• Add the diced tomatoes, chili beans, tomato sauce, chili powder, and cumin. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally.
• Stir the parsley into the cooked chili. Serve hot, topped with a sprinkle of parsley, freshly grated Pecorino Romano, and garlic cheese croutons.
• Storage: Store in a covered container in the refrigerator for 4-5 days, or freeze (without croutons and shredded cheese) for up to 3 months.

Notes

Combine other meats as well. You could use half ground turkey and half hot Italian sausage for a leaner dish still packed with tons of flavor.

You can shorten the simmer time for the chili (20 minutes minimum), but the maximum flavor develops after simmering for an hour. Cover the pot while simmering.

Be sure to drain any fats from the meat after browning – the hot Italian sausage tends to have drippings that will float on top of your finished chili if not drained before adding all of the other ingredients.

Nutrition

Serving: 1 | Calories: 597cal | Carbohydrates: 45g | Protein: 38g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 2541mg | Sugar: 18g | Fiber: 11g | Calcium: 166mg | Iron: 9mg

Originally Published Oct 16, 2011, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Chili with Sausage (Easy One Pot Recipe) appeared first on The Slow Roasted Italian.