This unbelievably rich and hearty beef stew made with Guinness beer is the ultimate comfort food. It’s also easy and made in one pot. You’ll love the outrageously delicious melt-in-your-mouth tender beef and gravy!

I love cooking with Guinness beer, and this beef stew is one of my favorite ways to use it. Dark beer makes the stew rich and unbelievably flavorful. It’s perfect for slowly simmering the meat until it becomes fall-apart tender.

Believe it or not, beef stew is really simple to make. This version, made with Guinness beer, is no different. You will need just over 2 hours. That’s not 2 hours hovering over a stove, though. The good news is that your hands-on time is about 30 minutes. For more comforting recipes like this stew, try our classic beef stew with red wine, this pot roast made in an Instant Pot, or our favorite braised short ribs.

Key Ingredients

• Beef Chuck Roast and Flour: For the best beef stew, use a well-marbled chuck roast. The marbling (those white veins of fat) is key to getting melt-in-your-mouth tender beef. Cut the chuck roast into cubes and toss them with flour for a nice sear and crust. If you’d like to keep it gluten-free, skip the flour!
• Garlic and Tomato Paste: We build incredible flavor in this stew! It starts with sautéed garlic and tomato paste, which create a rich base for the gravy.
• Guinness Beer: While any beer will work, we love the deep, roasted notes that Guinness adds to the stew. It intensifies the meaty flavor and creates a truly flavorful gravy. Dry red wine or coffee are also excellent substitutes for the beer.
• Stock: I recommend using a good-quality chicken or beef stock. If you have the time, homemade beef stock is fantastic.
• Worcestershire Sauce and Thyme: These are classic for beef stew. If you only have dried thyme, check the tips in the recipe below for how much you will need.
• Veggies: We add onions, carrots, celery, and potatoes towards the end of cooking to keep them from getting mushy. Feel free to add other root vegetables like parsnips or turnips for even more flavor and heartiness.

How to Make Guinness Beef Stew

To make my Guinness beef stew, you are looking at a little hands-on time in the beginning, and then you get to sit back and relax.

For the best, most flavorful beef get a good sear on it before simmering in the gravy. To do this, I pat them dry, roll in some flour, and then sear until browned on all sides in some oil. This step goes quickly since we are only browning the meat, not cooking it all the way through.

Once your meat is ready, you can make the gravy, starting with tomato paste and garlic and then adding the Guinness, beef stock, and remaining stew ingredients.

When your gravy is ready, nestle the beef into it and cook at a low simmer for about an hour. Toss in your veggies and continue cooking until the veggies are tender and the beef falls apart when pierced with a fork.

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This delicious Mushroom and Bean Stew has mushrooms, Cannellini beans, and tomatoes flavored with onions, garlic, and herbs. The stew makes a great meatless meal that’s also gluten-free; serve over rice or cauliflower rice if you like.

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This delightful Mushroom and Bean Stew was delicious, easy to make, and if you left off the Parmesan this recipe could easily be vegan. Whether you’re a strict vegetarian or someone who likes to eat meatless meals part of the time, I promise this is a delicious option for a plant-based meal!

You can eat the tasty mushroom stew with beans and tomatoes over brown rice like I did, or serve over cauliflower rice if you’d like a few less carbs. And don’t skip the ground fennel, which was one of the flavors that I thought really made this interesting.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• Olive Oil (affiliate link)
• onions
• Minced Garlic (affiliate link)
• Dried Thyme (affiliate link)
• ground fennel (affiliate link) seed
• Dried Sage (affiliate link)
• Cremini mushrooms
• canned vegetable broth (affiliate link)
• canned Cannellini beans
• canned petite dice tomatoes
• fresh parsley
• salt and fresh ground black pepper to taste
• freshly grated Parmesan Cheese or Vegetarian Parmesan (optional, but good)

What mushrooms are good for Mushroom and Bean Stew?

I’m a fan of brown Cremini Mushrooms and that’s what I used for this stew. But any mushrooms you prefer will be fine.

What beans did we use for the Mushroom and Bean Stew?

We used Cannellini Beans for this recipe, which are white kidney beans. Those are creamy and good, but you can use any type of white bean you prefer.

How high in carbs is this stew with beans and mushrooms?

This stew with white beans has 29 net carbs per serving, with 13 grams of protein. Of course the canned beans are the highest carb ingredient in this mushroom stew. If you want a version that’s lower in carbs, you can replace those with a low-carb vegetable like zucchini or cauliflower.

How to Make Mushroom Stew:

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Saute onions, garlic, and herbs until the onions are soft and starting to brown.
2. While onions cook, wash and trim mushrooms, then cut into quarters (or sixths if the mushrooms are large.)
3. Add mushrooms and vegetable broth to the pan with onions, cover and simmer 5-6 minutes.
4. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley.
5. Cover again and simmer 10 minutes more.
6. Season to taste with salt and fresh ground black pepper.
7. Serve hot, over brown rice or cauliflower rice.
8. Mushroom and Bean Stew is great topped with freshly-grated Parmesan Cheese or Vegetarian Parmesan, but if you skip the cheese the recipe will be Vegan and dairy-free.

More Meatless Main Dishes:

Weekend Food Prep:

This recipe for Mushroom and Bean Stew has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

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Vegetarian Mushroom Stew has red bell pepper, onion, paprika, and sour cream, and it’s delicious plain or over Cauliflower Rice! And this mushroom stew is a super easy recipe that’s relatively low in carbs and gluten-free.

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Vegetarian Mushroom Stew will be a hit with everyone who likes red bell pepper, onion, paprika, and sour cream. And I know low-carb eating can be challenging for vegetarians, so I’m feeling especially happy to share this vegetarian stew that’s relatively low in carbs.

Maybe I shouldn’t be calling the recipe mushroom stew, because actually all the veggies are cooked separately in a large deep frying pan at high heat, and then some paprika and sour cream is stirred in at the end and just barely warmed through. But the finished dish feels like a stew to me, so that’s the name I’m going with.

This mushroom stew would be delicious served over Cauliflower Rice for a more substantial meal. If you’re doing that I might cut the veggies a bit smaller. And I wouldn’t mind more sour cream added at the table, but no matter how you eat it, this is so tasty!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• onion
• red bell pepper
• Olive Oil (affiliate link)
• mushrooms, preferably brown Cremini mushrooms
• paprika, preferably Szeged Hungarian Paprika (affiliate link)
• salt and fresh ground black pepper to taste
• sour cream

What mushrooms did we use for this vegetarian stew?

I made this recipe with brown Cremini mushrooms from Costco, but any mushrooms you like will be fine. And if you want to buy more than one kind of mushrooms, that will only make it better.

Can you add other vegetables to the Mushroom Stew?

You can definitely add other vegetables to the stew but they will need to be cooked separately to accommodate the different cooking times (and some vegetables with make it higher in carbs.) Longer cooking vegetables like turnips, sweet potatoes, or carrots will need more cooking time than the vegetables I used. You can also use vegetables like zucchini or cauliflower, which will probably cook about as quickly as the mushrooms. I think kale would also be delicious added to this.

How low in carbs is the mushroom stew?

The vegetarian mushroom stew has only 10 net carbs per serving with 4 grams of protein.

Is this meatless mushroom stew gluten-free?

This recipe doesn’t use any thickening or packaged broth so the recipe is naturally gluten-free.

How to Make Vegetarian Mushroom Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut red bell pepper and the onion into short strips or slivers.
2. Heat oil and cook onions about 5 minutes, until they start to brown. Remove onions to a bowl.
3. Add a little more oil and cook tbell pepper about 5 minutes, until a few edges are starting to char. Remove red peppers to the bowl with the onions. (If your pan is big enough you can probably cook the onions and mushrooms together.)
4. While the onions and peppers are cooking, wash mushrooms if needed, dry, and cut into slices about 1/2 inch thick.
5. Put a little more oil in the pan and cook mushrooms until they’re well browned. Remove mushrooms to a separate bowl.
6. I would always use Szeged Hungarian Paprika (affiliate link) for a dish like this.
7. Put the onions and peppers back into the pan, sprinkle over the paprika and cook a couple of minutes. Season with salt and pepper to taste.
8. Add the mushrooms back to the pan and heat until any accumulated juice has evaporated, then reduce heat to very low and stir in the sour cream.
9. Heat the Vegetarian Mushroom Stew just until it is warmed through (do not boil) and serve immediately.

Make it a Low-Carb Meal:

This mushroom stew would taste great served over Easy Cauliflower Rice or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese. If you want a separate side dish I’d love it with Lemon Green Beans, Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts, or Stir-Fried Spinach with Garlic and Parmesan.

Want more ideas using mushrooms?

Check out Mushroom Recipes to see all the tasty recipes on my site for mushroom fans!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Vegetarian Mushroom Stew is loaded with healthy low-carb vegetables, and would be approved for low-carb diet plans, but it’s probably too high in carbs for Keto. This would work for any phase of the original South Beach Diet, and South Beach would recommend low-fat sour cream.

Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The recipe for a meatless mushroom stew was posted in 2012. It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This seafood stew recipe is inspired by French bouillabaisse and has the a delicious light white wine and fennel broth.

If you are a seafood lover, there’s something special about a bowl of seafood stew with perfectly cooked seafood. Our version has no tomatoes and calls on white wine, garlic, and fennel. The broth is similar to our steamed mussels but calls on homemade seafood stock (it’s easy).

When serving this stew, you’ll want a few slices of crusty bread to go alongside so you can soak up all the delicious broth. Homemade focaccia bread would be amazing, too!

Key Ingredients

• Fish: For this stew, I always choose flaky white fish like cod or halibut. They cook beautifully in the broth and add a delicate flavor.
• Shellfish: I love a combination of shrimp, mussels, and clams. I leave the tails on the shrimp and scrub the mussels and clams before cooking them. If they have not already been removed, you will also need to remove the beards from the mussels (see more about that in our steamed mussels recipe).
• Aromatics: My go-to aromatics are shallot, fennel, celery, and garlic. This classic combination creates a really delicious base. These are almost identical to my aromatics for poached salmon!
• Seafood Stock: While you can certainly buy seafood stock, I prefer making my own. It’s surprisingly easy, and the flavor is unbeatable! You’ll find the instructions below in our recipe. The base is fish bones and the shells from our shrimp. Fish bones are inexpensive and readily available at most seafood counters.
• White Wine: I use white wine when making my homemade seafood stock. If you use store-bought stock, check the tips section to see when to add a splash of white wine to the stew. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked chardonnay.
• Spinach or Kale: Just before serving, I like to stir in some baby spinach or kale. They wilt quickly in the hot broth and add some nice color.
• Cream: Though optional, a splash of cream at the end adds richness and mellows out the flavors of the broth. I love it!

Find the full recipe with measurements below.

How to Make Seafood Stew

Tip 1: Make homemade fish stock (it’s easy). Store-bought stock works, but if you want extra flavor, making fish stock is simple and takes about 45 minutes. Ask your seafood counter for fish bones (they usually have them).

I cook a little bacon in my pot first, then use the rendered fat to sauté shallot, carrots, and celery until soft. Add the fish bones, any shrimp shells from prepping your shrimp, and a few herbs. Cover with water, simmer for about 30 minutes, then strain. Use this stock as the base of your stew. (Snack on the bacon while you cook.)

Tip 2: Build the stew in layers. Start by softening the aromatics: shallot, fennel, celery, and garlic. Stir in the wine and your seafood stock, and bring to a simmer. Add the clams first since they take the longest to open. Then add the shrimp and mussels, and finally the fish, which cooks quickly. Finish by adding greens and swirling in a bit of cream to make the broth luxurious and silky.

More Easy Seafood Recipes

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Slow Cooker Sausage Stew also has beans and greens, and this is a tasty slow cooker dinner that’s loaded with Italian flavors! See tips for making a version of this slow cooker stew that’s lower in carbs.

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This Slow Cooker Sausage Stew has some of my favorite flavors, and this stew with beans and kale is flavorful and comforting. And Italian sausage, beans, and kale is a classic combination in Italian cooking, and I loved how this turned out.

One thing that was an experiment in this slow cooker stew was adding the kale to the slow cooker after the sausage and beans had cooked for a few hours. And I was so happy with how the raw kale softened perfectly in the slow cooker with just a little more cooking time, and the slightly chewy kale was one of my favorite parts of this dish!

I know my site has a lot of recipes that use Italian sausage, and I never get tired of it. If you’re also a sausage fan, I hope you give this recipe a try! And personally I’d always eat this kind of stew with Parmesan cheese sprinkled on at the table, but the recipe is dairy-free if you skip the Parmesan.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What beans can you use for Slow Cooker Sausage Stew?

I loved the Cannellini Beans (white kidney beans) I use for this bean stew, but if you don’t find those at your store any type of dried white bean such as Great Northern Beans will be fine.

What other greens can you use for Slow Cooker Sausage Stew?

As I mentioned, I loved the slightly-chewy kale in this slow cooker stew, but if you’re not a fan of kale you can use other greens like spinach, Swiss chard, mustard greens, or collards. Softer greens will not need quite so much cooking time.

What size slow cooker did I use for the slow cooker stew?

I used my Crock-Pot 5-Quart Smart-Pot Slow Cooker (affiliate link) for this recipe, but a slightly smaller slow cooker will work.

How can you make this Slow Cooker Sausage Stew lower in carbs?

You can use fewer beans and more sausage and kale to make a tasty lower-carb version of this recipe.

How to Make Slow Cooker Sausage Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Brown the sausages well in a little olive oil  (Don’t skip this step!)
2. While the sausage browns, dump the Cannellini beans into a colander placed in the sink, rinse, and let them drain.
3. When the sausage is well-browned slice it into pieces about an inch thick.
4. Add the beans, sausage slices, tomatoes, spices, and canned chicken broth (affiliate link) to the slow cooker and let it cook for about 2 1/2 hours on high (or 5 hours on low.)
5. Wash and chop the kale to make 4 cups of chopped kale.
6. Add the kale to the slow cooker and let it cook 45 minutes longer on high (or twice as long on low.)
7. I forgot to take a photo when the kale was done, but it was tender but still slightly chewy after 45 minutes.  If you’d like softer kale, let it go a bit longer.
8. Serve hot with a little Parmesan cheese sprinkled on top.

More Slow Cooker Stew Recipes with Beans:

Weekend Food Prep:

This Slow Cooker Sausage Stew recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sausage stew with this many beans would be too high in carbs for a traditional low-carb diet plan, but you can make a tasty lower-carb version of this by using more sausage and kale and fewer beans. With lower-fat turkey Italian sausage this Slow Cooker Sausage would be approved for all phases of the original South Beach Diet. Even though dried beans are a low-glycemic ingredient, remember they’re limited to 1/3 to 1/2 cup for phase one of South Beach, so adjust portion sizes accordingly.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Slow Cooker Sausage Stew was first posted in 2012, when I was doing lots of experiments in my slow cooker. The recipe was last updated with more information in 2024.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Mediterranean Beef Stew will be a hit with everyone who loves rosemary, olives, and capers; make it in the slow cooker or on the stove. This stew is loaded with flavor and low in carbs; see tips for making it even lower in carbs if you prefer!

PIN Mediterranean Beef Stew to try it later!

Next time you’re feeling like a slow cooker dinner that can cook all day while you do something else, why not make this slow Mediterranean Beef Stew with lots of interesting Mediterranean flavors? You can start this mid morning and by dinner time it will be ready to go, and this is great for a low-carb meal.

If you’ll be gone all day, just do the advance prep the night before, refrigerate the ingredients in a plastic container, and put the cold ingredients in the slow cooker and let it cook all day while you’re out.

I’d love this with a dollop of sour cream on top, but no matter how you eat it, this stew is loaded with mediterranean flavors from rosemary, olives, and capers. And there are also stove-top instructions if you don’t have a slow cooker!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• olive oil
• mushrooms
• onion
• chuck steak or roast
• beef stock or canned beef broth (affiliate link)
• canned diced tomatoes with juice
• tomato sauce
• balsamic vinegar, I use Colavita Aged Balsamic Vinegar (affiliate link)
• black olives
• garlic cloves,
• fresh rosemary or use ground rosemary (affiliate link)
• fresh parsley
• Capers (affiliate link)
• fresh ground black pepper and salt to taste

Do you have to pre-brown brown the beef?

I realize, (and some people remind me occasionally!) that some of you don’t like having to brown the meat or pre-cook other ingredients before you put them in the slow cooker. I recommend doing that because I think browning the meat or onions adds so much flavor to slow cooker dishes, and cooking mushrooms removes the extra liquid that doesn’t get cooked off in the slow cooker. But I don’t take it personally if you ignore my instructions, and I think this will still be pretty good even if you just dump the ingredients in the slow cooker and turn it to low.

Want a version of Mediterranean Beef Stew that’s even lower in carbs?

This recipe is quite low in carbs, but if you want to make a version that’s even lower in carbs (or don’t have balsamic vinegar), use less tomato sauce and use 2 tablespoons red wine vinegar plus a little sweetener to replace the balsamic vinegar.

What size show cooker did I use?

I used a Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe, but any similar size will work. If you’re a slow cooker fan you can find lots more Slow Cooker / Instant Pot Recipes on my other site!

More Beef in the Slow Cooker:

If you’re a slow cooker fan, check out 20 Keto Slow Cooker Recipes with Beef to find more tasty beef recipes like this one. Or you can use Low-Carb and Keto Stew Recipes to find more tasty stews.

How to make Slow Cooker Mediterranean Beef Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Slice 8 oz. mushrooms and chop up one small onion.
2. Heat a small amount of olive oil and cook the mushrooms.  When they’re brown and the pan is dry, add them to the slow cooker.
3. While the mushrooms cook trim the chuck steak into bite-sized pieces. (I trim away the fatty parts, and save all those fatty pieces to make homemade beef stock.)
4. After you remove the mushrooms, add a little more oil and lightly brown the chopped onions; then add them to the slow cooker.
5. Then add a little more oil, add the pieces of beef and cook until they are well browned on all sides. Add the browned beef to the slow cooker.
6. De-glaze pan with one cup of homemade beef stock or beef broth, cook until slightly reduced, then add to the slow cooker.
7. While the beef browns slice the garlic pieces and olives, measure the capers, and chop the rosemary and parsley. Add the can of diced tomatoes, tomato sauce, balsamic vinegar, olives, garlic slices, chopped rosemary, chopped parsley, and capers.
8. Cook for 6-8 hours on low (or slightly longer if you prep the night before and started with ingredients that were cold.)  This can also be cooked on high for 3-4 hours, but I prefer longer cooking on low for beef.
9. The last photo shows how the stew looked when it had cooked all day and was ready to eat.  Season with fresh ground black pepper (and a little salt if desired), and eat!

More Slow Cooker Recipes with Beef:

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Mediterranean Beef Stew with rosemary, olives, and capers would be suitable for low-carb diets, including Keto if you followed the ideas in this post for slightly reducing the carbs. If you use lean beef it would work for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2007, and I’ve made it quite a few times since then! The recipe was last updated with more information in 2023.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Mexican Red Lentil Stew is an easy recipe that’s always a hit, and this delicious red lentil stew is vegan and gluten-free! Of course lentils have some carbs, but they also have fiber so if you check the nutritional information this might be lower in net carbs than you’re thinking.

PIN this tasty Red Lentil Stew to make it later!

This amazing Mexican Red Lentil Stew is a dish I made regularly when I used to have a soup party every year, and everyone would gobble it up and go back for more. And even though I didn’t mind the original photos for this dish, recently I was glad to update them with better ones when I had the chance.

When I looked at the notes for the original post, I noticed the soup was adapted from this recipe from Budget Bytes, who adapted it from Andrea Meyers, so you can tell the recipe has had a lot of fans!

I love red lentils in soup because they cook quickly and dissolve into the soup more quickly than regular lentils, and in this soup the lentils are seasoned with turmeric, ground cumin, and chile powder. Those spices plus the combination of lime and cilantro makes this soup a winner for me.

I eat mine with a dollop of sour cream, but if you skip the sour cream this tasty soup is vegan. I hope you’ll try it if you like these ingredients!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you use other types of lentils for this lentil stew recipe?

I encourage you to use red lentils for this stew, both for the flavor but also for the way they dissolve much more quickly than regular brown or green lentils when they’re used in soup. But if that’s just not happening at your house, I’m sure regular brown lentils will still be tasty.

What gives the Mexican flavors in this Red Lentil Stew?

Ground cumin, ground Ancho chile peppers, Green Tabasco Sauce, and lime juice all give this lentil stew a Mexican vibe!

What if you don’t want cilantro in the Red Lentil Stew?

I do understand that cilantro doesn’t taste good to some people, and if you’re someone with the anti-cilantro tastebuds I would use thinly-sliced green onion instead.

How to Make Mexican Red Lentil Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. The recipe starts by bringing the lentils and water to a boil, then letting the lentils sit covered for 30 minutes.
2. While the lentils are pre-cooking in the hot water, saute chopped onions and celery in olive oil for a few minutes, then add Minced Garlic and cook a bit more. Add ground Turmeric, ground cumin, and ground Ancho chile and cook for 1-2 minutes more.
3. Then add the vegetable broth, canned tomatoes, and hot sauce, and let simmer.
4. When lentils have cooked in the hot water for 30 minutes, add the softened lentils and water to the soup pot and cook about 15-30 minutes more, until lentils are soft.
5. At this point the soup isn’t too much in the looks department, but your kitchen will be smelling wonderful.
6. Taste and see if you want to add salt, pepper, or any more hot sauce.
7. While soup cooks, chop up a good-sized bunch of cilantro. (I used a whole cup of chopped cilantro, but you could get by with less.)
8. When lentils are soft and starting to dissolve into the soup, add the lime juice and cilantro (or thinly-sliced green onion) and cook about 5 minutes more.
9. Serve with more limes to squeeze into the stew if desired. This is good with a dollop of sour cream or vegan sour cream substitute.

More Soup or Stew with Lentils:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Mexican Red Lentil Stew recipe is a great main dish for any phase of the original South Beach Diet, although dried beans and lentils are limited to a small serving for Phase One. It’s a bit high in carbs for a traditional low-carb diet plan, but lentils do have some fiber so the net carbs might be lower than you think; check the nutritional information above.

Find More Recipes Like This One:
Use Soup and Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This red lentil stew with Mexican flavors was first posted in 2010. The recipe was last updated with more information in 2023.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Moroccan Chickpea Stew is a recipe that came from a reader named Paula, and it’s a meatless dish with chickpeas, red lentils, and spices. I don’t know if Paula’s chickpea stew recipe is authentically Moroccan, but it’s definitely delicious!

PIN Moroccan Chickpea Stew to try it later.

Moroccan Chickpea Stew is a recipe I got by e-mail from a reader named Paula B.  And the minute I read the recipe, there was no doubt I was going to make it. Not only did it sound like a perfect combination of flavors, but two of my favorite meatless ingredients are chickpeas and lentils. And I’d just gotten a big bag of red lentils from Whole Foods, so it seemed like an omen when the recipe arrived.

Paula called this a Moroccan stew although I’m not sure if it’s an authentic Moroccan recipe. But it’s aromatic and spicy with a blend of interesting ingredients that come together perfectly.

Paula said she eats the Moroccan Chickpea Stew with a dollop of sour cream (again, probably not Moroccan, but highly recommend it!) I ate mine over brown rice, and this was one of the best meatless dinners I’d had for a long time.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Are red lentils a must for Moroccan Chickpea Stew?

If you’re thinking of using brown lentils for this, please try to find the red lentils. Not only are they beautiful, but they’re much softer than other lentils and dissolve more easily to make a perfectly thickened stew. If you do need to use brown lentils, they will need to cook a bit longer.

Is this Chickpea Stew an authentic Moroccan Recipe?

I’ve actually been to Morocco which was such a fascinating place, but I still can’t say for sure if Paula is correct in calling this a Moroccan recipe. When I googled it I did find similar recipes called Moroccan all over the web, but I’m not claiming it’s an authentically Moroccan dish.

Is Moroccan Chickpea Stew a healthy dish?

Lentils and chickpeas both have some carbs, but they also have fiber so this tasty stew with Moroccan flavors has about 23 net carb (and about 10 grams of protein) per serving without the brown rice.

How to Make Moroccan Chickpea Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat the olive oil in a heavy pot, then gently saute the onions, garlic, ginger, and ground turmeric for about 7 minutes.
2. Then add chopped celery, garam masala, ground cardamom, cayenne pepper, and ground cumin and cook 3-4 minutes more, or until spices become very aromatic and celery is just starting to soften.
3. The beautiful red lentils that dissolve into the stock become the base of this stew. They turn more of a yellowish color when they’re cooked.
4. Add chicken, beef, or vegetable stock, 1 can diced tomatoes, 1 can chickpeas, and the red lentils, and let the stew start to simmer.
5. Once it starts to bubble, reduce heat to a gentle simmer, cover pan, and cook 45-60 minutes (or even a bit longer, depending on how fully dissolved you’d like the lentils to be.) I wanted to keep some texture, but cooked mine for about 60 minutes so the lentils were about half-dissolved.
6. Serve Moroccan Chickpea Stew over rice or brown rice if desired. I love this with a dollop of sour cream or plain yogurt as well.

Make it a Meatless Meal:

If you eat the Moroccan Chickpea Stew with brown rice, it could easily be a one-dish bowl meal. But if you want to add a side dish, this would taste good with Roasted Pepper Salad, Cucumber Radish Tomato Salad, or Broccoli Salad with Feta and Almonds.

More Tasty Chickpeas or Red Lentils:

Weekend Food Prep:

This recipe for Moroccan Chickpea Stew has been added to a category called Weekend Food Prep  where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you eat Moroccan Chickpea Stew plain (without rice) this dish would be approved for any phase of the original South Beach Diet. I ate mine over brown rice, which would make it phase 2 or 3 for South Beach.  This is probably too high in carbs for a stricter low-carb eating plan, although chickpeas and lentils both have quite a bit of fiber.

Find More Recipes Like This One:
Use Stews for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
A reader named Paula sent me this recipe for a chickpea stew with Moroccan flavors, and it was posted on the blog in 2009! It was last updated with more information in 2025.

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