As the leaves start to change and the air grows crisp, there’s nothing quite like a warm, comforting bowl of stew to ward off the chill. Fall is the perfect time to break out your slow cooker or Dutch oven and get simmering on some hearty, flavorful stews that are sure to become new favorites. From classic beef and vegetable combinations to more adventurous twists featuring butternut squash, sweet potatoes, and pumpkins, there’s a stew on this list for everyone.
In the following pages, we’ll take you on a culinary journey through the flavors of fall, sharing 20 cozy and comforting stew recipes that are perfect for a chilly evening in. Whether you’re looking for a vegetarian option or something to satisfy your meat-loving cravings, these stews are sure to hit the spot.
Slow Cooker Beef and Butternut Squash Stew
This comforting stew is a perfect blend of tender beef, sweet butternut squash, and aromatic spices, all slow-cooked to perfection.
Ingredients:
– 1 lb beef chuck roast, cut into 2-inch pieces
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup red wine
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes. Transfer to slow cooker.
2. Add the onion, garlic, butternut squash, beef broth, red wine, and thyme to the slow cooker. Season with salt and pepper.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Spiced Lentil and Sweet Potato Stew
This warming stew is a perfect blend of comfort food and international flair, with the comforting sweetness of sweet potatoes and the earthy goodness of red lentils. Aromatic spices add depth and warmth to this satisfying, one-pot meal.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, and cinnamon; cook for 1 minute.
3. Add sweet potato, lentils, broth, and tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until sweet potatoes are tender.
4. Season with salt and pepper to taste. Garnish with cilantro, if desired.
Cooking Time: 35-45 minutes
Creamy Pumpkin and Chickpea Stew
Warm up on a chilly day with this comforting, flavorful stew that combines the richness of pumpkin and creaminess of chickpeas. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/2 cup canned pumpkin puree
– 1 cup vegetable broth
– 1/4 cup heavy cream
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic over medium heat until softened.
2. Add the diced tomatoes, chickpeas, pumpkin puree, vegetable broth, cumin, salt, and pepper. Stir to combine.
3. Bring the mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes or until heated through.
4. Stir in the heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25 minutes
Smoky Sausage and White Bean Stew
This hearty stew combines the rich flavors of smoky sausage with creamy white beans, creating a comforting and satisfying meal perfect for chilly evenings. With minimal effort, you’ll have a flavorful and filling dish ready in no time.
Ingredients:
– 1 pound smoked sausage (such as Andouille or Kielbasa), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Stir in the beans, chicken broth, water, tomato paste, and thyme.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Harvest Vegetable Stew with Herbed Dumplings
Celebrate the flavors of autumn with this hearty stew, featuring a medley of seasonal vegetables and soft, fragrant dumplings. Perfect for a cozy evening meal or a comforting lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 2 cups mixed vegetables (such as sweet potatoes, zucchini, and bell peppers)
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 1/2 cup herbed dumpling mixture (see below)
Herbed Dumpling Mixture:
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, 5 minutes.
2. Add carrots, celery, and mixed vegetables. Cook until tender, about 10-12 minutes.
3. Stir in broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Meanwhile, prepare dumpling mixture by whisking together flour, baking powder, salt, parsley, and chives.
5. Drop dumplings into stew and cook until they float to the surface, about 10-12 minutes.
Cooking Time: About 30-35 minutes
Moroccan-Inspired Lamb and Apricot Stew
This hearty stew combines the rich flavors of lamb, apricots, and spices to create a deliciously exotic Moroccan-inspired dish. Perfect for a cold winter’s night, this recipe is sure to warm your belly and your heart.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots, chopped
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 cups chicken broth
– 1 cup water
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onions, garlic, cumin, coriander, cinnamon, turmeric, salt, and pepper. Cook for 2-3 minutes, or until the onions are translucent.
4. Add the apricots, chicken broth, and water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the lamb is tender.
Cooking Time: 1 hour 15 minutes
Vegan Mushroom and Barley Stew
Warm up with this hearty, comforting stew that’s packed with earthy mushrooms and nutty barley. Perfect for a chilly evening or a cozy weekend meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Add the pearl barley, vegetable broth, and dried thyme. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the barley is tender.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Classic Chicken and Root Vegetable Stew
A hearty and comforting stew that’s perfect for a chilly evening. This recipe combines the flavors of chicken, root vegetables, and aromatic spices to create a deliciously satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot.
3. Add the chopped vegetables, garlic, thyme, paprika, salt, and pepper to the pot. Cook for 10-12 minutes or until tender.
4. Add the chicken broth and bring to a boil.
5. Return the chicken to the pot and simmer for 15-20 minutes or until cooked through.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
Curried Coconut and Cauliflower Stew
A flavorful and comforting stew that combines the creamy richness of coconut with the subtle warmth of curry, all wrapped up in a velvety cauliflower broth. Perfect for a cozy night in!
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large pot over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add cumin, curry powder, and turmeric; cook 1 minute, stirring constantly.
3. Add cauliflower and vegetable broth; bring to a simmer.
4. Reduce heat to low and let stew for 15-20 minutes, or until cauliflower is tender.
5. Stir in coconut milk; season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Apple Cider Braised Pork Stew
A hearty and flavorful stew that combines tender pork with the sweetness of apples and the warmth of spices, perfect for a chilly evening.
Ingredients:
– 2 lbs boneless pork shoulder or butt, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup apple cider
– 1/2 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the pork pieces in a little oil until browned on all sides.
3. Add onion, garlic, apple cider, chicken broth, brown sugar, cinnamon, salt, and pepper. Stir to combine.
4. Cover the pot and transfer it to the preheated oven. Braise for 2-1/2 hours or until the pork is tender and falls apart easily.
5. Remove from oven and let cool slightly before serving. Garnish with fresh thyme leaves, if desired.
Cooking Time: 2-3 hours
Rustic Tomato and Kale Stew with Polenta
This hearty stew is a perfect blend of flavors and textures, featuring tender kale, rich tomatoes, and creamy polenta. A comforting and satisfying meal for any occasion.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh kale leaves, stems removed and discarded, chopped
– 2 cups mixed tomatoes (canned or fresh), chopped
– 4 cups vegetable broth
– 1 cup polenta
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the kale; cook until wilted, about 3-4 minutes.
4. Add the tomatoes, broth, and salt to taste; bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the stew has thickened slightly.
6. Meanwhile, cook the polenta according to package instructions.
7. Serve the stew hot over the cooked polenta.
Cooking Time: 30-40 minutes
French Onion Beef Stew with Gruyère Croutons
This comforting stew is a twist on the classic French onion soup, with tender beef, caramelized onions, and crispy gruyère croutons. Perfect for a cold winter’s night or special occasion.
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 3 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 cup red wine
– 2 cups beef broth
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup Gruyère cheese, grated
– 1 baguette, cut into 1-inch cubes
Instructions:
1. Preheat oven to 375°F.
2. In a large pot or Dutch oven, cook beef in batches until browned, then set aside.
3. Add sliced onions and cook until caramelized, about 20 minutes.
4. Add garlic, red wine, broth, thyme, salt, and pepper. Bring to a boil, then cover and simmer for 1 1/2 hours or until beef is tender.
5. Meanwhile, toss baguette cubes with olive oil and bake until golden, about 10-12 minutes.
6. Stir in grated Gruyère and serve stew hot, topped with croutons.
Cooking Time: 1 hour 45 minutes
Black Bean and Pumpkin Chili Stew
This warming stew combines the comfort of black beans with the sweetness of roasted pumpkin, all wrapped up in a rich and spicy chili flavor. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 cup vegetable broth
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin cubes on a baking sheet for 30 minutes, or until tender.
3. In a large pot, sauté the onion, garlic, and red bell pepper over medium heat until softened.
4. Add the black beans, diced tomatoes, vegetable broth, cumin, and chili powder to the pot. Stir to combine.
5. Add the roasted pumpkin to the pot and season with salt and pepper to taste.
6. Simmer the stew for 20-25 minutes or until heated through.
Cooking Time: 50-60 minutes
Autumn Turkey and Wild Rice Stew
As the seasons change, warm up with this hearty stew that combines the flavors of autumn with the comfort of wild rice and tender turkey. This recipe is perfect for a cozy night in or a family gathering.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs
– 2 cups mixed wild rice blend
– 4 cups chicken broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup mixed fall vegetables (such as carrots, bell peppers, and mushrooms)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large pot or Dutch oven, sauté the onion and garlic in a little chicken broth until softened.
3. Add the turkey, wild rice blend, mixed vegetables, and thyme. Pour in remaining chicken broth.
4. Bring to a boil, then cover and transfer to the preheated oven.
5. Simmer for 45-50 minutes or until the turkey is cooked through and the rice is tender.
6. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Spicy Chipotle Sweet Corn Stew
A flavorful and spicy stew that combines the sweetness of corn with the heat of chipotles, perfect for a cozy evening meal.
Ingredients:
– 1 cup frozen sweet corn kernels
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chipotle peppers in adobo sauce
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in chipotle peppers, cumin, salt, and pepper; cook for 1 minute.
4. Add corn kernels, diced tomatoes, and chicken broth; bring to a boil.
5. Reduce heat to low and simmer, covered, for 15-20 minutes or until corn is tender.
Cooking Time: 20-25 minutes
Garlicky White Wine and Herb Stew
A hearty and flavorful stew that’s perfect for a cozy night in, this Garlicky White Wine and Herb Stew combines the richness of garlic and white wine with the brightness of fresh herbs. Serve it over crusty bread or with your favorite pasta.
Ingredients:
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 onion, chopped
– 1 cup mixed herbs (such as thyme, rosemary, and parsley)
– 1 cup white wine
– 2 cups chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and cook for 1-2 minutes, until fragrant.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the mixed herbs and cook for an additional minute.
5. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pot.
6. Bring to a simmer and cook for 20-25 minutes, or until the flavors have melded together and the stew has thickened slightly.
7. Season with salt, pepper, and dried oregano to taste.
Cooking Time: 30-35 minutes
Balsamic Roasted Vegetable Stew
A hearty and flavorful stew that showcases the rich flavors of roasted vegetables, perfectly balanced with a tangy balsamic glaze. This recipe is perfect for a cozy dinner or lunch.
Ingredients:
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 large carrots, peeled and chopped
– 2 large red bell peppers, seeded and chopped
– 1 large zucchini, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the onion, garlic, carrots, bell peppers, and zucchini with olive oil, salt, and pepper until well coated.
3. Spread the vegetable mixture on a baking sheet and roast for 30 minutes.
4. In a separate pan, combine the diced tomatoes and balsamic vinegar. Bring to a simmer over medium heat and cook for 5-7 minutes or until slightly thickened.
5. Combine the roasted vegetables with the tomato-balsamic sauce and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Hungarian Goulash with Paprika and Caraway
This traditional Hungarian dish is a staple of the country’s cuisine, made with tender beef, rich paprika broth, and a hint of caraway for added depth. This recipe serves 4-6 people.
Ingredients:
– 1 pound beef stew meat
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground caraway seeds
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, caraway seeds, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add beef and cook until browned, about 5-7 minutes.
4. Stir in diced tomatoes and beef broth. Bring to a boil, then reduce heat and simmer for 1 hour or until beef is tender.
Cooking Time: 1 hour
Thai Red Curry Coconut Stew
A flavorful and aromatic stew that combines the rich spices of Thai red curry with the creaminess of coconut milk, perfect for a quick and satisfying meal. This recipe serves 4-6 people.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1 can coconut milk
– 1 cup chicken or vegetable broth
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add garlic and ginger; cook, stirring occasionally, until fragrant (30 seconds).
2. Stir in curry paste; cook for 1 minute.
3. Add mixed vegetables; cook until they start to soften (2-3 minutes).
4. Pour in coconut milk and broth; bring to a simmer.
5. Reduce heat to medium-low; let stew cook, stirring occasionally, until vegetables are tender (10-12 minutes).
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves before serving.
Cooking Time: 15-17 minutes
Maple-Glazed Parsnip and Carrot Stew
Warm up with this sweet and savory stew that combines the natural sweetness of parsnips and carrots with a hint of maple syrup. This comforting dish is perfect for a chilly evening.
Ingredients:
– 2 large parsnips, peeled and chopped
– 4 large carrots, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup maple syrup
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, parsnips, carrots, cumin, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the maple syrup and vegetable broth. Bring to a boil, then cover and transfer to the preheated oven.
5. Bake for 25-30 minutes or until the vegetables are tender.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Summary
Get cozy this fall with these 20 hearty stew recipes! From classic beef and butternut squash to spiced lentil and sweet potato, there’s something for everyone. Try creamy pumpkin and chickpea, smoky sausage and white bean, or harvest vegetable stews with herbed dumplings. Or go international with Moroccan-inspired lamb and apricot, vegan mushroom and barley, or Thai red curry coconut. Whatever your taste, these comforting stews are sure to warm up any fall evening. Perfect for a chilly night in, or as a perfect potluck dish.