Fall is the perfect time to cozy up with a warm bowl of stew. This article features 10 delicious stew recipes that are perfect for the cooler weather. From hearty beef and vegetable stews to comforting chicken and dumplings, these recipes are sure to warm you up from the inside out.
Stews are not only delicious but also packed with nutritious ingredients. They are a great way to get a variety of vegetables, proteins, and grains in one comforting dish. Stews are also a convenient meal option as they can be made in large batches and enjoyed throughout the week.
Some of the main ingredients you can expect to find in these cozy fall stew recipes include root vegetables like carrots, potatoes, and squash, as well as protein sources like beef, chicken, and lentils. Herbs and spices such as thyme, rosemary, and paprika are often used to enhance the flavors of the stews.
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Whether you’re looking for a classic beef stew, a vegetarian lentil stew, or something in between, these 10 cozy fall stew recipes are sure to satisfy your cravings for warm, comforting meals.
1. Hearty Beef and Root Vegetable Stew with Carrots and Potatoes
This Hearty Beef and Root Vegetable Stew with Carrots and Potatoes is the perfect comfort food for cool fall evenings. Tender chunks of beef are slow-cooked with an array of root vegetables, creating a deeply satisfying and savory dish that will warm you from the inside out.
Ingredients
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30ml) olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups (950ml) beef broth
- 2 cups (480ml) water
- 4 large carrots, sliced
- 4 medium potatoes, peeled and cubed
- 2 parsnips, peeled and chopped
- 2 tbsp (30g) tomato paste
- 1 tsp (5g) dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp (30g) all-purpose flour
Cooking Method
- Heat olive oil in a large pot over medium-high heat.
- Season beef with salt and pepper. Brown the beef in batches, then remove and set aside.
- Add onion and garlic to the pot, sauté until softened.
- Stir in flour and cook for 1-2 minutes.
- Return beef to the pot and add beef broth, water, and tomato paste. Bring to a boil.
- Add carrots, potatoes, parsnips, thyme, and bay leaf.
- Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is tender.
- Adjust seasoning with salt and pepper if needed before serving.
2. Spiced Pumpkin and Chickpea Stew with Coconut Milk
This hearty and aromatic stew combines the flavors of pumpkin, chickpeas, and coconut milk with a blend of warming spices. Perfect for a cozy fall evening!
Ingredients
- 1 tbsp olive oil (15 ml)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated (15 ml)
- 1 tsp ground cumin (5 ml)
- 1 tsp ground coriander (5 ml)
- 1/2 tsp ground cinnamon (2.5 ml)
- 1/4 tsp ground nutmeg (1.25 ml)
- 1/4 tsp cayenne pepper (1.25 ml)
- 4 cups pumpkin, peeled and cubed (600 g)
- 1 can chickpeas, drained and rinsed (15 oz/425 g)
- 4 cups vegetable broth (1 liter)
- 1 can coconut milk (13.5 oz/400 ml)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Cooking Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion is translucent.
- Stir in the ground cumin, ground coriander, ground cinnamon, ground nutmeg, and cayenne pepper. Cook for another 2 minutes, stirring constantly.
- Add the cubed pumpkin and drained chickpeas to the pot, and stir to coat with the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until the pumpkin is tender.
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes.
- Remove from heat and garnish with fresh chopped cilantro before serving.
3. Savory Chicken and Wild Rice Stew with Mushrooms and Thyme
This hearty and flavorful stew combines tender chicken, earthy mushrooms, and aromatic thyme with nutty wild rice. It’s a perfect comforting dish for chilly fall evenings.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cubed
- 1 cup (240 ml) wild rice
- 8 oz (225 g) cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) water
- 1 tsp (5 ml) dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) all-purpose flour
Cooking Method
- Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned. Remove chicken and set aside.
- In the same pot, add diced onion and cook until translucent. Add minced garlic and cook for 1 more minute.
- Stir in sliced mushrooms and cook until they release their liquid and start to brown.
- Sprinkle flour over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
- Slowly pour in chicken broth and water, stirring constantly to avoid lumps.
- Add wild rice, browned chicken, dried thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the stew has thickened.
- Remove bay leaf, adjust seasoning, and serve hot.
4. Classic Beef Stew
This hearty beef stew is a fall favorite, packed with tender beef, hearty vegetables, and a flavorful broth.
Ingredients
- 2 lbs (900 g) beef chuck, cubed
- 3 cups (710 ml) beef broth
- 2 large carrots, sliced
- 2 potatoes, cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (16 g) all-purpose flour
Cooking Method
- Heat olive oil in a large pot over medium heat.
- Brown the beef cubes on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Stir in flour and cook for 1 minute.
- Return beef to the pot and add remaining ingredients.
- Bring to a boil, reduce heat, and simmer for 2 hours.
- Serve hot with crusty bread.
5. Chicken and Wild Rice Stew
A comforting chicken stew with wild rice, perfect for a chilly fall evening.
Ingredients
- 1 lb (450 g) chicken breast, cubed
- 4 cups (950 ml) chicken broth
- 1 cup (185 g) wild rice
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) olive oil
Cooking Method
- Heat olive oil in a large pot over medium heat.
- Brown the chicken cubes and remove to a plate.
- In the same pot, sauté onions, garlic, carrots, and celery until soft.
- Add chicken broth and bring to a boil.
- Stir in wild rice, salt, and pepper.
- Return chicken to the pot.
- Reduce heat and simmer for 45 minutes, or until rice is tender.
- Serve warm.
6. Hearty Lentil Stew
This vegan lentil stew is loaded with vegetables and protein-rich lentils.
Ingredients
- 1 cup (190 g) green lentils
- 4 cups (950 ml) vegetable broth
- 2 carrots, diced
- 2 potatoes, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground paprika
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) olive oil
Cooking Method
- Heat olive oil in a large pot over medium heat.
- Sauté onions, garlic, carrots, and potatoes until tender.
- Add diced tomatoes, lentils, and vegetable broth.
- Stir in cumin, paprika, and black pepper.
- Bring to a boil, then reduce heat to low.
- Simmer for 30-35 minutes, until lentils are tender.
- Serve hot.
7. Pumpkin and White Bean Stew
This autumn-inspired stew combines creamy pumpkin and hearty white beans for a nutritious meal.
Ingredients
- 2 cups (450 g) pumpkin, cubed
- 4 cups (950 ml) vegetable broth
- 1 can (15 oz / 425 g) white beans, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp (5 g) ground sage
- 1/2 tsp (2.5 g) ground nutmeg
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper
- 2 tbsp (30 ml) olive oil
Cooking Method
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until fragrant.
- Add pumpkin cubes and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add white beans, sage, nutmeg, salt, and pepper.
- Reduce heat and simmer for 20 minutes, until pumpkin is tender.
- Serve warm, garnished with fresh herbs.
8. Beef and Guinness Stew
9. Moroccan Chickpea Stew
A flavorful, spice-infused chickpea stew that brings a taste of Morocco to your fall table.
Ingredients
- 2 cans (15 oz / 425 g each) chickpeas, drained
- 4 cups (950 ml) vegetable broth
- 2 carrots, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper
- 2 tbsp (30 ml) olive oil
Cooking Method
- Heat olive oil in a large pot over medium heat.
- Sauté onions, garlic, and carrots until tender.
- Add diced tomatoes and spices, stirring well.
- Add chickpeas and vegetable broth.
- Bring to a boil, then reduce heat to low.
- Simmer for 25-30 minutes, until flavors meld.
- Serve hot, garnished with fresh cilantro.
10. Tuscan White Bean and Sausage Stew
This savory stew features Italian sausage, white beans, and fresh greens for a complete, comforting meal.
Ingredients
- 1 lb (450 g) Italian sausage, sliced
- 4 cups (950 ml) chicken broth
- 2 cans (15 oz / 425 g each) white beans, drained
- 2 cups (60 g) fresh spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper
- 2 tbsp (30 ml) olive oil
Cooking Method
- Heat olive oil in a large pot over medium heat.
- Brown the sausage slices and set aside.
- Sauté onions and garlic in the same pot until fragrant.
- Add chicken broth and bring to a boil.
- Add white beans, sausage, thyme, salt, and pepper.
- Reduce heat and simmer for 20 minutes.
- Stir in fresh spinach and cook until wilted.
- Serve hot with grated Parmesan cheese.
