Pot and stew recipes
Pot and stew recipes for a warming, no-rush dinner – our chefs pick the ingredients and deliver them to your door.
- Ćevapi with Boiled Potatoes, Fresh Chives, Mustard and Pickles
- Vegetarian Chili “con Carne” with Bean Salsa and Jasmine Rice
- Mildly Spicy Pork Ragout with Peppers and Rice
- Chorizo Ragù in Paprika Sauce with Rice
- Creamy Pork Mixture with Cabbage, Carrots, and Jasmine Rice
- Lyon-style Chicken Bites with Basmati Rice and Sour Cream
- French Pea Stew with Smashed Potatoes and Parsley
- Creamy Ragout with Paprika Sausage, Pickles and Mashed Potatoes
- Baked Chicken Curry in a Creamy Turmeric Sauce with Apples and Rice
- Pastrami Mini Baguettes with Mustard May and Pickled Cucumber
- Greek Beef Mixture with Mashed Potatoes
- Creamy Pork Strips with Potatoes and Salad & Pastrami Baguettes with Mustard May and Pickled Cucumber
- Tasty Vegan Mince Stew with Potatoes
A stew is everyday cooking at its best: the ingredients are browned first and then left to simmer gently under a lid. Meat stews simmer for 45–90 minutes depending on the size of the pieces, vegetable stews for 20–30 minutes.
Popular stews include beef or pork stew with root vegetables, pumpkin stew and lentil stew with a tomato base. Brown the meat well in batches before simmering, as meat crowded into a full pot steams instead of taking on colour.
Pumpkin stew turns out best when the pumpkin goes in only towards the end of simmering – otherwise it breaks down into the liquid. The meat can be swapped for beans or lentils, which shortens the simmering time considerably.
A stew often tastes even better the next day, once the flavours have had a night in the fridge to settle. It also freezes well, so it's worth making a double batch and freezing half in ready portions.
In Ruokaboksi's stew recipes, the meat and root vegetables come in the right portion sizes, so a weeknight stew comes together without any extra planning.
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