Embrace the cozy embrace of winter with these 19 wholesome stews that promise warmth and comfort. From the traditional to the wildly imaginative, each stew invites you on a culinary journey that delights the senses and nourishes the soul. Explore an array of flavors and textures that are excellent for those chillier nights, ensuring a delightful dining experience. Each stew, thoughtfully crafted, combines ingredients in a way that sparks joy and creates memorable meals. Whether you’re looking for something familiar or adventurous, this list has something for everyone. Let’s dive into this flavorful recipes.
1. Classic Beef Stew
Start with 500g of beef cubes, seasoned with salt and pepper. Brown the beef in 2 tablespoons of olive oil in a large pot. Add 200g of chopped onions, 100g of sliced carrots, and 150g of diced potatoes. Stir in 3 tablespoons of tomato paste and 500ml of beef broth. Add a bay leaf and a sprig of thyme. Let it simmer for 1.5 hours on low heat, stirring occasionally. Finish with 100g of frozen peas and let it cook for another 10 minutes. Serve hot with crusty bread.
2. Lentil and Spinach Stew
Use 250g of green lentils, rinsed and drained. In a pot, heat 2 tablespoons of olive oil and cook 100g of onions and 2 minced garlic cloves. Add the lentils, 1 teaspoon of cumin, and 1 teaspoon of coriander. Pour in 750ml of vegetable broth and bring to a boil. Reduce to a simmer and cook for 30 minutes. Stir in 200g of fresh spinach and let it wilt. Season with salt and pepper to taste. Serve warm, garnished with lemon wedges.
3. Spicy Chickpea Stew
Rinse 300g of canned chickpeas and set aside. In a pan, heat 3 tablespoons of olive oil and cook 150g of chopped onions and 3 minced garlic cloves. Add 2 teaspoons of smoked paprika and 1 teaspoon of cayenne pepper. Stir in the chickpeas, 400g of diced tomatoes, and 500ml of vegetable broth. Simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste. Finally, stir in 50g of chopped parsley. Serve hot, with flatbread on the side.
4. Pumpkin and Coconut Stew
Cube 500g of pumpkin and set aside. In a pot, heat 2 tablespoons of coconut oil and cook 100g of onions and 2 teaspoons of ginger. Add the pumpkin cubes, 1 teaspoon of turmeric, and 1 teaspoon of cinnamon. Pour in 400ml of coconut milk and 300ml of vegetable broth. Simmer for 25 minutes until the pumpkin is tender. Season with salt and pepper. Garnish with 50g of chopped cilantro before serving.
5. Moroccan Lamb Tagine
In a tagine or large pot, heat 3 tablespoons of olive oil. Add 500g of lamb chunks, browning them on all sides. Stir in 200g of chopped onions, 150g of carrots, and 2 minced garlic cloves. Add 1 teaspoon of ground cumin, 1 teaspoon of paprika, and a pinch of saffron. Pour in 400ml of chicken broth and add 100g of dried apricots. Cover and simmer for 2 hours. Finish with 50g of slivered almonds. Serve with couscous.
6. Sweet Potato and Black Bean Stew
Peel and cube 400g of sweet potatoes. In a pot, heat 2 tablespoons of olive oil and cook 100g of chopped onions and 3 minced garlic cloves. Add the sweet potatoes, 2 teaspoons of cumin, and 1 teaspoon of chili powder. Pour in 400g of canned black beans and 500ml of vegetable broth. Simmer for 30 minutes until the sweet potatoes are tender. Season with salt and pepper. Serve with lime wedges and fresh cilantro.
7. Thai Green Curry Stew
In a pot, heat 2 tablespoons of vegetable oil. Add 200g of tofu cubes and brown them. Stir in 100g of green curry paste and cook for 2 minutes. Add 400ml of coconut milk, 200g of sliced bell peppers, and 150g of green beans. Simmer for 15 minutes. Add 2 tablespoons of fish sauce and 1 tablespoon of sugar. Stir in 50g of Thai basil leaves before serving. Serve with jasmine rice.
8. Hearty Mushroom Barley Stew
In a large pot, heat 3 tablespoons of olive oil. Add 300g of sliced mushrooms and cook until browned. Stir in 200g of chopped onions and 2 minced garlic cloves. Add 150g of pearl barley and 750ml of vegetable broth. Stir in 1 teaspoon of thyme and 1 bay leaf. Simmer for 45 minutes, stirring occasionally. Season with salt and pepper. Remove the bay leaf before serving. Garnish with fresh parsley.
9. Rustic Chicken and Vegetable Stew
In a pot, heat 2 tablespoons of olive oil, then brown 500 g of chicken pieces. Add 1 chopped onion, 2 minced garlic cloves, and cook for 2 minutes. Stir in 2 diced carrots, 2 chopped celery stalks, and 500 g of potatoes. Pour in 1 liter of chicken broth, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried thyme. Simmer for 40 minutes, then stir in 100 g of green beans and cook for 10 more minutes. Serve hot, garnished with fresh parsley.
10. Hearty Vegan Bean Stew
Use 250g of mixed beans, soaked overnight and drained. In a pot, heat 2 tablespoons of olive oil and cook 150g of chopped onions, 2 minced garlic cloves, and 100g of diced carrots. Stir in the beans, 1 teaspoon of smoked paprika, and 1 teaspoon of cumin. Add 750ml of vegetable broth and bring to a boil. Simmer for 1 hour until the beans are tender. Season with salt and pepper. Serve hot with crusty bread.
11. Chicken and Butternut Squash Stew
In a pot, heat 3 tablespoons of olive oil. Add 500g of chicken thighs, seasoned with salt and pepper, browning them on all sides. Stir in 200g of chopped onions, 200g of cubed butternut squash, and 2 minced garlic cloves. Add 1 teaspoon of cinnamon and 1 teaspoon of ginger. Pour in 500ml of chicken broth. Cover and simmer for 45 minutes. Stir in 100g of kale and cook for another 10 minutes. Serve warm.
12. French Onion Soup Stew
In a pot, melt 50g of butter and add 500g of thinly sliced onions. Cook on low heat for 30 minutes until caramelized. Stir in 2 tablespoons of flour and cook for 2 minutes. Add 750ml of beef broth, a bay leaf, and 1 teaspoon of thyme. Simmer for 20 minutes. Season with salt and pepper. Ladle into bowls, top with toasted bread and 100g of melted Gruyère cheese. Serve immediately.
13. Pearl Couscous and Vegetable Stew
In a pot, heat 2 tablespoons of olive oil and cook 100g of chopped onions, 100g of diced zucchini, and 100g of bell peppers. Stir in 200g of pearl couscous and 1 teaspoon of cumin. Add 500ml of vegetable broth and bring to a simmer. Cook for 15 minutes until the couscous is tender. Stir in 100g of cherry tomatoes and 50g of chopped parsley. Season with salt and pepper. Serve with lemon wedges.
14. North African Harira
In a pot, heat 3 tablespoons of olive oil and cook 150g of chopped onions, 3 minced garlic cloves, and 100g of celery. Add 100g of lentils, 200g of chickpeas, and 400g of diced tomatoes. Stir in 1 teaspoon of cumin, 1 teaspoon of coriander, and 1 teaspoon of cinnamon. Pour in 1 liter of vegetable broth. Simmer for 45 minutes. Add 50g of chopped cilantro and a squeeze of lemon juice. Serve warm.
15. Ginger and Carrot Stew
Peel and slice 500g of carrots. In a pot, heat 2 tablespoons of olive oil and cook 100g of chopped onions and 2 teaspoons of grated ginger. Add the carrots, 1 teaspoon of turmeric, and 500ml of vegetable broth. Simmer for 30 minutes until the carrots are tender. Blend the mixture until smooth. Stir in 200ml of coconut milk and season with salt and pepper. Garnish with fresh cilantro before serving.
16. Tuscan Bean and Kale Stew
In a pot, heat 3 tablespoons of olive oil and cook 150g of chopped onions and 3 minced garlic cloves. Add 200g of cannellini beans, 200g of diced tomatoes, and 100g of chopped kale. Stir in 1 teaspoon of rosemary and 750ml of vegetable broth. Simmer for 30 minutes until the kale is tender. Season with salt and pepper. Serve with a drizzle of olive oil and crusty bread.
17. Curry Lentil and Potato Stew
In a pot, heat 2 tablespoons of vegetable oil. Add 150g of chopped onions and 3 minced garlic cloves, cooking until soft. Stir in 200g of diced potatoes and 100g of lentils. Add 2 teaspoons of curry powder and 1 teaspoon of turmeric. Pour in 750ml of vegetable broth and bring to a boil. Simmer for 35 minutes until the potatoes are tender. Season with salt and pepper. Garnish with cilantro before serving.
18. Mediterranean Fish Stew
In a pot, heat 3 tablespoons of olive oil and cook 150g of chopped onions and 2 minced garlic cloves. Add 400g of diced tomatoes, 200g of sliced bell peppers, and 100g of olives. Stir in 500ml of fish broth and bring to a simmer. Add 300g of white fish chunks. Cook for 15 minutes. Season with salt, pepper, and 1 tablespoon of lemon juice. Garnish with fresh parsley before serving.
19. Leek and Potato Stew
In a pot, melt 50g of butter and add 300g of sliced leeks. Cook until soft. Stir in 400g of diced potatoes and 1 teaspoon of thyme. Add 750ml of chicken broth and bring to a simmer. Cook for 30 minutes until the potatoes are tender. Blend the mixture until smooth. Stir in 200ml of cream and season with salt and pepper. Garnish with chives before serving.