Healthy Side Dishes for Beef Stew

The Best Sides to Serve with Stew

Wondering what to serve with beef stew? Or an actress somethin' for that cassoulet? These easy side dish recipes taste great with all of your favorite types of stew.

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Crusty Homemade Breadstuff

Crackling homemade bread makes a hearty stew extraordinary. Enjoy this beautiful crusty bread recipe every bit is, or stir in a few favorites like cheese, garlic, herbs and stale fruits. —Megumi Garcia, Milwaukee, Wisconsin

Become Recipe

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Traditional Mashed Potatoes

Mashed potatoes make a wonderful accompaniment to most any meal, so continue this recipe handy. — Gustatory modality of Home Test Kitchen

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Gustatory modality of Home

Basic Brown Rice

Rice can exist one of the best complements to your bootleg beef stew. It'south also one of the simplest to make. Our foolproof guide for how to melt brown rice will help you along the way.

Become Recipe

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Balsamic Green Bean Salad

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crisis of these balsamic green beans complement any special repast or vacation potluck. —Megan Spencer, Farmington Hills, Michigan

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Creamy Polenta with Balsamic Glaze

This succulent, piece of cake side dish goes incredibly well with braised meat. It makes any meal feel a picayune more than elevated. —Sarah Vasques, Milford, New Hampshire

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Fluffy Biscuits

If you're looking for a flaky basic biscuit, this recipe is the best. These aureate brown rolls bake up tall, light and tender. They're good on their ain, but taste fifty-fifty better served warm and spread with butter or jam. —Nancy Horsburgh, Everett, Ontario

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Sour Foam Cucumbers

We have a tradition at our house to serve this creamy cucumber salad with the other Hungarian specialties my mom learned to make from the women at church. Information technology's especially good during the summer when the cucumbers are freshly picked from the garden. —Pamela Eaton, Monclova, Ohio

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Carmine Roasted Potatoes

Roasting cherry-red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, all the same elegant in colour and season. It'due south a wonderful addition to whatever menu. —Margie Wampler, Butler, Pennsylvania

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Parsnip, Pear and Pecan Salad

I didn't effort parsnips until I was well into my 40s, but at present I tin can't get enough of them. This salad is so delicious, I defy your kids to turn their noses upward at it. —Jodi Taffel, Altadena, California

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Whole Wheat French Bread

The first time I made this recipe my husband asked it if was bootleg or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan

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Slow-Roasted Root Vegetables

When she was a little girl growing up in Italy, my Aunt Virginia learned to brand a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania

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Fresh Sugar Snap Pea Salad

Nosotros found fresh sugar snap peas at our town'southward farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas

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Mushroom Wild Rice

This is one of my favorite recipes from my mother. With simply seven ingredients, it's quick to get together in the forenoon before I leave for work. By the time I become domicile, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana

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Garlic Mashed Blood-red Potatoes

These creamy garlic mashed potatoes are so practiced, y'all tin can serve them apparently—no butter or gravy is needed. This is one of our favorite scarlet tater recipes. —Valerie Mitchell, Olathe, Kansas

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Heirloom Lycopersicon esculentum Salad

This is a simple yet elegant dish that always pleases my guests. Not merely is it tasty, just it is good for you, too. The more varied the colors of the tomatoes y'all choose, the prettier the salad will be. —Jess Apfe, Berkeley, California

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Grandma'southward Onion Squares

My grandma brought this recipe with her when she emigrated from Italian republic as a immature married woman and mother. It is all the same a family unit favorite. —Janet Eddy, Stockton, California

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Oatmeal Dinner Rolls

These fluffy rolls become perfectly with any repast. They have a delicious bootleg flavor that'southward irresistible. I like them considering they're not hard to make and they bake up dainty and high. —Patricia Staudt, Marble Stone, Iowa

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Roasted Asparagus Risotto

This recipe's wow cistron makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. Then both will be set to stir into the risotto past the time the rice is done. —Deonna Mazur, Buffalo, New York

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Triple Mash with Horseradish Bread Crumbs

Why settle for traditional mashed potatoes when you tin can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia

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Mom's Italian Bread

I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the staff of life with every Italian repast. I dear information technology toasted, besides. —Linda Harrington, Windham, New Hampshire

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Brussels Sprouts & Quinoa Salad

With Brussels sprouts for the dark-green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with whatsoever kind of nut or dried fruit. —Cameron Stell, Los Angeles, California

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Colcannon Potatoes

Every Irish family has its own colcannon recipe, since it's a classic spud and cabbage dish. My recipe comes from my father's family unit in Republic of ireland. It's office of my St. Patrick'south Twenty-four hours bill of fare, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon

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Swiss Beer Breadstuff

This recipe is a favorite of my family because it isn't greasy like most of the other cheese breads I have tried. It will not concluding long! —Debi Wallace, Chestertown, New York

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Rosemary Roasted Potatoes and Asparagus

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add together minced garlic and you lot get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho

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Archetype Brand-Ahead Mashed Potatoes

These make-ahead mashed potatoes save me a ton of fourth dimension on Christmas 24-hour interval. No more than frantically whipping the potatoes while hungry family unit and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington

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Garden Tomato Salad

For as long as I tin can recollect, Mom fabricated a salad of tomatoes and cucumbers. Now I brand information technology whenever beautiful tomatoes are in achieve. —Shannon Arthur, Upper Arlington, Ohio

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Slow-Cooker Loaded Mashed Potatoes

Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family'southward taste and carried on the tradition. I make them a solar day ahead and use my irksome cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida

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Ginger-Apricot Tossed Salad

This dish is a prissy change from ordinary dark-green salad and is elegant enough for company. The dressing is ane of my favorites. Its sweetness complements the crisp greens and crunchy light-green beans. —Trisha Kruse, Eagle, Idaho

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Feta 'n' Chive Muffins

This is a spring variation on the savory muffins my husband has fabricated for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Bedrock, Colorado

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Slow-Cooked Creamy Rice

This wonderful side dish goes well with any meat stew. I use whatever fresh herbs I have on hand along with the chopped parsley to add even more flavor. —Laura Crane, Leetonia, Ohio

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No-Knead Harvest Bread

While the ascension time is long, you lot'll spend just minutes mixing the ingredients for this incredible breadstuff. This chewy, flavorful bread has a crisp chaff.—Taste of Dwelling Test Kitchen

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Arugula & Chocolate-brown Rice Salad

When we have company, arugula with chocolate-brown rice is always on the menu. Information technology's my go-to option for the potluck and party excursion, and I'm ever sharing the recipe. —Mindy Oswalt, Winnetka, California

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Brown Rice and Vegetables

This filling rice dish, full of large chunks of butternut squash and sweet potatoes, is a standout combination of sugariness and savory flavors. —Gustation of Dwelling Exam Kitchen

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Seasoned Brown Rice Pilaf

For those of us who are white rice lovers at centre, this recipe makes chocolate-brown rice taste swell! Everyone takes seconds; information technology is that good. Information technology is and so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beefiness broth. Any leftovers are succulent the side by side day. —Amy Berry, Poland, Maine

Originally Published: April 02, 2020

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Source: https://www.tasteofhome.com/collection/what-to-serve-with-stew/

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