Weekly Menu: Team Stew – 7 Quick One-Pot Lunches (Mon–Sun)

This week it’s team stew 😄 7 quick lunches, all in one pot, no overthinking and no “what now?” moments. The steps are written so even kitchen beginners can pull it off. A warm spoonful, a calm brain.

And yes… after a stew, that quiet craving for something sweet tends to show up all on its own. So I’ll pair this with a “sweet week” too, to make lunch feel properly complete.

7 days • 7 stews 2 servings 15–30 min 1 pot no fuss

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DAILY RECIPE MONDAY

Serves: 2
Time: 20–30 min
Very easy

Chicken stew with vegetables and barley (quick trick)

One pot, clear steps. You’ll also get “checkpoints”: when the onion is right, when the chicken is ok, and how to test the potato without guessing.

Ingredients (for 2)

• 250 g chicken breast or boneless thighs, 2–3 cm cubes
• 1 tbsp oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 carrot, sliced
• 1 small potato, diced (optional but recommended)
• 150 g mixed soup vegetables (frozen or fresh)
• 600 ml stock (or water + bouillon)
• 120–150 g cooked barley (or cooked rice)
• salt, pepper
• optional: lemon, parsley

Method

1. Prep. Dice the chicken and veg. This is 70% of success, because after that you cook without panic.
2. Onion. Medium heat, oil, sauté onion 3–4 minutes until soft and translucent. If it starts browning, lower the heat.
3. Garlic. Add garlic for 15–20 seconds, just until fragrant, then move on (so it doesn’t turn bitter).
4. Chicken. Add chicken, salt and pepper. Stir 3–4 minutes until pale on the outside. It can still be raw inside.
5. Veg + stock. Add carrot and potato, stir, then pour in the stock.
6. Gentle simmer. Bring to a boil, then lower to a gentle simmer. Cook 10–12 minutes. Potatoes are done when a fork slides in easily.
7. Barley. Add mixed vegetables and cooked barley. Cook 3–5 more minutes.
8. Finish. Taste and adjust salt/pepper. Optional squeeze of lemon. Let it sit 2 minutes, then serve.

Tip: Swap barley for a can of white beans (drain + rinse) and add in the last 5 minutes.

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DAILY RECIPE TUESDAY

Serves: 2
Time: 20–25 min
Very easy

Bean stew with carrots, leeks and smoked paprika

Smoked paprika gives that “been simmering for ages” vibe. Partial mashing is the trick for thickness without flour.

Ingredients (for 2)

• 1 tbsp oil
• 1 leek (or 1 onion), thin slices
• 1 carrot, small dice
• 2 garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp cumin (optional)
• 1 can white beans (about 240 g drained)
• 1 can tomatoes (or 250 ml passata)
• 400–500 ml water or stock
• salt, pepper
• optional: 1 tbsp vinegar/lemon

Method

1. Leek. Sauté 4–5 minutes until soft. If it dries out, add 1 tbsp water.
2. Carrot. Add and cook 2 minutes.
3. Garlic + spices. Add garlic and spices, stir 20 seconds. Don’t toast paprika too long, it can turn bitter.
4. Tomatoes + liquid. Add tomatoes and 400 ml water/stock. Bring to a boil.
5. Beans. Drain and rinse, stir into the pot. Lower to a gentle simmer.
6. Simmer. 12–15 minutes until carrot is tender (a fork cuts it easily).
7. Thicken. Mash or blend 1–2 ladles, then stir back in.
8. Finish. Season with salt/pepper. Add vinegar/lemon at the end for a lively taste. Add water if needed.

Tip: Add a spoon of Greek yogurt and a pinch of chili on top. Instant “restaurant”.

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DAILY RECIPE WEDNESDAY

Serves: 2
Time: 25–30 min
Very easy

Potato stew with sausage and kale

Sausage brings the flavour, potatoes thicken, kale balances it out. If your stews sometimes feel watery, not this one.

Ingredients (for 2)

• 200 g smoked sausage, sliced
• 1 onion, chopped
• 2 garlic cloves
• 350 g potatoes, diced
• 700 ml stock
• 2 handfuls kale (or spinach)
• salt, pepper
• optional: bay leaf, marjoram

Method

1. Sausage. Brown in a dry pot for 2–3 minutes to release aroma. Add 1 tsp oil if needed.
2. Onion. Add and cook 3–4 minutes. If it sticks, add 1 tbsp water and scrape the bottom.
3. Garlic. 15–20 seconds, until fragrant.
4. Potatoes + stock. Add potatoes, pour in stock, add bay if using. Bring to a boil.
5. Simmer. 12–15 minutes, until potatoes are tender.
6. Kale. Add and cook 2–4 minutes (spinach: ~1 minute).
7. Thicken. Mash a few potato cubes with a fork right in the pot and stir.
8. Season. Salt carefully (sausage is salty), pepper at the end.

Tip: Stir in 1 tbsp cream cheese at the end for an extra creamy finish.

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DAILY RECIPE THURSDAY

Serves: 2
Time: 20–25 min
Very easy

Beef “taco” stew (ground beef, beans, corn, tomatoes)

Taco flavours in a pot. The order matters: brown the meat first, then spices, then tomatoes. Finish by adjusting thickness and taste.

Ingredients (for 2)

• 1 tbsp oil
• 250 g ground beef
• 1 onion, chopped
• 2 garlic cloves
• 1 tsp ground paprika
• 1/2 tsp cumin
• chili to taste
• 1 can tomatoes
• 1 can kidney beans, drained
• 150 g corn, drained
• 300–400 ml water/stock
• salt, pepper

Method

1. Meat. Cook 4–5 minutes until no longer pink and starting to brown (brown = flavour).
2. Onion. Add and cook 3 minutes.
3. Garlic + spices. 20 seconds, just until fragrant.
4. Tomatoes + liquid. Add tomatoes and 300 ml water/stock. Scrape the bottom clean.
5. Reduce. Gentle simmer 8–10 minutes until noticeably thicker.
6. Beans + corn. Stir in and cook 5 minutes more.
7. Adjust. Salt/pepper. Too acidic: pinch of sugar. Too thick: add water. Too thin: simmer 2–3 minutes uncovered.

Tip: Top with a spoon of yogurt and crushed nachos. For extra thickness, blend 1 ladle and stir back in.

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DAILY RECIPE FRIDAY

Serves: 2
Time: 20–25 min
Very easy

Leek stew with potatoes and melting cheese

Creamy, no fuss. Leeks get soft, potatoes thicken it up, and the cheese adds that “wow” with zero effort.

Ingredients (for 2)

• 1 tbsp butter or oil
• 1 large leek, sliced
• 2 garlic cloves
• 350 g potatoes, diced
• 700 ml stock
• 80–100 g melting cheese (soft processed cheese), chopped
• salt, pepper
• optional: nutmeg, chives

Method

1. Leek. Cook 5–6 minutes on medium-low. If it browns, lower heat and add 1 tbsp water.
2. Garlic. Cook 20 seconds.
3. Potatoes + stock. Add, pour in stock, bring to a boil.
4. Simmer. 12–15 minutes until potatoes are tender.
5. Cheese. Lower heat and stir in cheese until melted.
6. Texture. For extra creaminess, mash some potatoes or briefly blend a few pulses.
7. Season. Salt/pepper, optional nutmeg and chives.

Tip: Too thick? Add a splash of stock/water. Too thin? Simmer 2–3 minutes uncovered.

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DAILY RECIPE SATURDAY

Serves: 2
Time: 15–20 min
Very easy

Tuna stew with tomatoes, capers and olives

Mediterranean in a pot. Capers and olives are salty, so salt comes last. Tuna goes in at the end to stay juicy.

Ingredients (for 2)

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves
• 1 can tomatoes (400 g) or 250–300 ml passata
• 300 ml water/stock
• 1 can tuna, drained (160 g)
• 2 tbsp capers
• 10–12 black olives, sliced
• pepper, salt if needed
• optional: oregano, chili, parsley

Method

1. Onion. Cook 3–4 minutes in oil until soft.
2. Garlic. Add and cook 20 seconds.
3. Tomatoes + liquid. Add and bring to a boil.
4. Capers + olives. Add and gently simmer 8–10 minutes to bring flavours together.
5. Tuna. Add, break up gently with a fork, simmer 2–3 minutes.
6. Season. Pepper. Salt only after tasting. Finish with herbs if you like.

Tip: Make it more “lunchy” by adding white beans or a handful of small cooked pasta (then add a bit more liquid).

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DAILY RECIPE SUNDAY

Serves: 2
Time: 25–30 min
Very easy

Sauerkraut stew: sauerkraut + beans + meat (or meat-free)

The trick is the sauerkraut: if it’s too sharp, rinse it quickly, then simmer long enough for the flavour to round out.

Ingredients (for 2)

• 1 tbsp oil
• 1 onion, chopped
• 2 garlic cloves
• 300 g sauerkraut (rinsed and squeezed if needed)
• 1 can white beans
• 1 bay leaf
• 1 tsp ground paprika
• 500 ml water/stock
• optional: 120–150 g smoked ham/sausage
• pepper, salt if needed

Method

1. Sauerkraut. If very salty/sour, rinse and squeeze. Leave a bit of tang.
2. Onion. Cook 3–4 minutes in oil until soft. Add sauerkraut and cook 5 minutes.
3. Garlic + paprika. Add garlic and paprika, stir 15–20 seconds.
4. Liquid. Add stock/water, bay leaf and (if using) meat. Bring to a boil.
5. Simmer. Gentle simmer 15 minutes, stirring a few times.
6. Beans. Add beans (with their can liquid) and cook 8 minutes more.
7. Finish. Pepper. Salt only after tasting (often you won’t need any).

Tip: For thickness, mash 2–3 tbsp beans with a fork and stir back in. No flour, no starch.

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After a stew… something sweet?

If you’re also in the “stew + dessert” club, I made another post with ⇒ 7 homemade desserts (Mon–Sun), quick and no fuss.

See this week’s desserts →

FAQ: quick stews

How do I know when the stew is thick enough?

Easiest test: drag a spoon through the pot. If it leaves a brief “trail” that slowly closes, you’re on point. If it’s too thin, simmer 2–4 minutes uncovered or mash a bit of potato/beans.

Can I use water instead of stock?

Yes. Just expect a gentler flavour. Fix it with a little more salt (slowly), a pinch of pepper, and a squeeze of lemon or a splash of vinegar at the end.

What if my garlic or paprika turns bitter?

Most common reason: it stayed too long on dry heat. Next time: garlic 15–20 seconds, paprika about 20 seconds, then add liquid right away. If it already happened, add a spoon of cream/yogurt or a pinch of sugar, then balance with a bit of acid (lemon/vinegar).

Can I cook it ahead and reheat?

Absolutely. Stews often taste even better the next day. Cool, store in the fridge, reheat on medium heat. If it thickens too much, add a splash of water/stock.

Quick fix if it’s too sour or too salty?

Too sour: a pinch of sugar or a splash of cream. Too salty: add water/stock and toss in more potato/beans (they absorb salt). Always adjust gradually and taste as you go.

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