From crusty breads and creamy potatoes to salads and roasted vegetables, these recipes will help you decide what to serve with stew for a hearty meal.
1/31
Crusty Bread
From the Recipe Creator:
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
Nutrition Facts:
1 piece (calculated without add-ins): 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 296mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 3g protein.
2/31
Mashed Potatoes
From the Recipe Creator:
Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy. — Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 168 calories, 8g fat (5g saturated fat), 22mg cholesterol, 367mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 3g protein.
3/31
Green Bean Salad
From the Recipe Creator:
Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Nutrition Facts:
3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1 fat.
4/31
Creamy Polenta with Balsamic Glaze
From the Recipe Creator:
This delicious, easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated. —Sarah Vasques, Milford, New Hampshire
Nutrition Facts:
1/2 cup polenta with 1 tablespoon glaze: 415 calories, 25g fat (16g saturated fat), 89mg cholesterol, 494mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 9g protein.
5/31
Biscuits with Shortening
From the Recipe Creator:
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. —Nancy Horsburgh, Everett, Ontario
Nutrition Facts:
1 biscuit: 249 calories, 13g fat (4g saturated fat), 25mg cholesterol, 407mg sodium, 26g carbohydrate (3g sugars, 1g fiber), 5g protein.
6/31
Cucumber Salad with Sour Cream
From the Recipe Creator:
It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio
Nutrition Facts:
3/4 cup: 62 calories, 3g fat (2g saturated fat), 10mg cholesterol, 5mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
7/31
Roasted Red Potatoes
From the Recipe Creator:
Some fragrant rosemary, fresh or dried, gives these roasted red potatoes a distinctive and subtle taste. This dish is simple to prepare yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
Nutrition Facts:
1 cup: 114 calories, 4g fat (0 saturated fat), 0 cholesterol, 155mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 2g protein.
8/31
Parsnip, Pear and Pecan Salad
From the Recipe Creator:
I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
Nutrition Facts:
1 cup: 254 calories, 20g fat (4g saturated fat), 8mg cholesterol, 461mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 7g protein.
9/31
Whole Wheat French Bread
From the Recipe Creator:
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan
Nutrition Facts:
1 slice: 102 calories, 1g fat (0 saturated fat), 1mg cholesterol, 227mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.
10/31
Slow-Roasted Root Vegetables
From the Recipe Creator:
When she was a little girl growing up in Italy, my Aunt Virginia learned to make 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
Nutrition Facts:
2/3 cup: 158 calories, 9g fat (3g saturated fat), 10mg cholesterol, 263mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.
11/31
Fresh Sugar Snap Pea Salad
From the Recipe Creator:
We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas
Nutrition Facts:
2/3 cup: 86 calories, 5g fat (1g saturated fat), 0 cholesterol, 201mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
12/31
Mushroom Wild Rice
From the Recipe Creator:
This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
Nutrition Facts:
3/4 cup: 192 calories, 9g fat (5g saturated fat), 21mg cholesterol, 437mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 5g protein.
13/31
Mashed Red Potatoes
From the Recipe Creator:
These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is the only way I make my mashed potatoes. —Valerie Mitchell, Olathe, Kansas
Nutrition Facts:
1 cup: 190 calories, 5g fat (3g saturated fat), 14mg cholesterol, 275mg sodium, 36g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
14/31
Heirloom Tomato Salad
From the Recipe Creator:
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California
Nutrition Facts:
2/3 cup: 75 calories, 5g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
15/31
Grandma’s Onion Squares
From the Recipe Creator:
My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. —Janet Eddy, Stockton, California
Nutrition Facts:
1 piece: 256 calories, 15g fat (5g saturated fat), 27mg cholesterol, 447mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 5g protein.
16/31
Oatmeal Dinner Rolls
From the Recipe Creator:
These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa
Nutrition Facts:
1 roll: 173 calories, 3g fat (1g saturated fat), 0 cholesterol, 221mg sodium, 33g carbohydrate (5g sugars, 1g fiber), 4g protein.
17/31
Roasted Asparagus Risotto
From the Recipe Creator:
This recipe's wow factor 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 ready to stir into the risotto by the time the rice is done. —Deonna Mazur, Buffalo, New York
Nutrition Facts:
3/4 cup: 311 calories, 7g fat (3g saturated fat), 28mg cholesterol, 962mg sodium, 44g carbohydrate (2g sugars, 2g fiber), 16g protein.
18/31
Triple Mash with Horseradish Bread Crumbs
From the Recipe Creator:
Why settle for traditional mashed potatoes when you 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
Nutrition Facts:
2/3 cup: 199 calories, 9g fat (5g saturated fat), 22mg cholesterol, 240mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 4g protein.
19/31
Italian Bread
From the Recipe Creator:
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted too. —Linda Harrington, Windham, New Hampshire
Nutrition Facts:
1 piece: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 197mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein.
20/31
Brussels Sprouts & Quinoa Salad
From the Recipe Creator:
With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. —Cameron Stell, Los Angeles, California
Nutrition Facts:
2/3 cup: 286 calories, 15g fat (2g saturated fat), 0 cholesterol, 206mg sodium, 34g carbohydrate (8g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
21/31
Colcannon
From the Recipe Creator:
Every Irish family has its own colcannon recipe, since it's a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
Nutrition Facts:
1 cup: 168 calories, 5g fat (3g saturated fat), 14mg cholesterol, 361mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
22/31
Swiss Beer Bread
From the Recipe Creator:
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 last long! —Debi Wallace, Chestertown, New York
Nutrition Facts:
1 piece: 182 calories, 5g fat (3g saturated fat), 11mg cholesterol, 453mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 6g protein.
23/31
Rosemary Roasted Potatoes and Asparagus
From the Recipe Creator:
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
Nutrition Facts:
1 serving: 175 calories, 14g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.
24/31
Make-Ahead Mashed Potatoes
From the Recipe Creator:
With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Nutrition Facts:
3/4 cup: 354 calories, 20g fat (12g saturated fat), 56mg cholesterol, 400mg sodium, 40g carbohydrate (3g sugars, 5g fiber), 7g protein.
25/31
Garden Tomato Salad
From the Recipe Creator:
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Nutrition Facts:
1 cup: 92 calories, 7g fat (1g saturated fat), 0 cholesterol, 155mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
26/31
Slow-Cooker Loaded Mashed Potatoes
From the Recipe Creator:
Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida
Nutrition Facts:
3/4 cup: 505 calories, 36g fat (20g saturated fat), 109mg cholesterol, 530mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 16g protein.
27/31
Feta ‘n’ Chive Muffins
From the Recipe Creator:
This is a spring variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado
Nutrition Facts:
1 muffin: 105 calories, 4g fat (2g saturated fat), 39mg cholesterol, 250mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
28/31
Slow-Cooked Creamy Rice
From the Recipe Creator:
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
Nutrition Facts:
3/4 cup: 290 calories, 15g fat (8g saturated fat), 94mg cholesterol, 624mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 13g protein.
29/31
Grilled Peach, Rice & Arugula Salad
From the Recipe Creator:
This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
Nutrition Facts:
1 serving: 218 calories, 11g fat (3g saturated fat), 20mg cholesterol, 530mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
30/31
Brown Rice and Vegetables
From the Recipe Creator:
This filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a standout combination of sweet and savory flavors. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 303mg sodium, 35g carbohydrate (11g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 2 starch.
31/31
Seasoned Brown Rice Pilaf
From the Recipe Creator:
For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. —Amy Berry, Poland, Maine
Nutrition Facts:
2/3 cup: 190 calories, 3g fat (0 saturated fat), 3mg cholesterol, 380mg sodium, 36g carbohydrate (1g sugars, 4g fiber), 5g protein. Diabetic exchanges: 2-1/2 starch, 1/2 fat.
What to Serve with Stew FAQ
What are the best bread options to serve with stew?
Some of the best bread options to serve with stew include slices of homemade bread, cornbread and pillowy rolls that soak up rich, savory broth. You can make either a soft sandwich-style loaf or a crusty round, such as sourdough bread. Leave the bread plain or mix in some fresh herbs or honey for a hint of sweetness. If you’re short on time, skillet flatbreads or garlic knots made from prepared pizza dough are quick to assemble and cook.
Can I serve cold side dishes with hot stew?
Cold side dishes might be less expected but are a refreshing pairing with hot stew that helps balance rich, heavy flavors. Try a crisp fennel salad with a sharp vinaigrette dressing or a tangy apple slaw that’s lightly sweet and creamy. Make-ahead cold dishes like potato salad or creamy cucumber salad can be assembled earlier in the day for added ease.
Are there gluten-free side dish options for stew?
There are many gluten-free sides for stew that start with rice, potatoes or grains, like quinoa and millet. Roasted vegetables, like sweet potatoes or spiced cauliflower steaks, are naturally gluten-free and are easy to make while the stew bubbles. For something lighter, try a marinated bean or cabbage salad with citrus dressing. Many easy sides for hearty stews can also be made gluten-free using gluten-free versions of seasonings or sauces, so everyone can enjoy them.
