21 Feel-Good Stew Recipes To Make This Fall

Maybe it’s my Irish roots, but I’m a sucker for a good stew. I grew up on generous bowls of my mother’s tender lamb stew embellished with potatoes, carrots, and onion.

Of course, the Irish alone can’t lay claim to a good stew. Cultures across the globe boast their own spin on these belly-filling braises. Consider, for example, the curries of India, tagines of Morocco, and cassoulets of France.

What’s universal in all these dishes, no matter the origin, is that they’re cooked low and slow to develop deep flavor and a rich base, all punctuated by vegetables, meats, poultry, seafood, or some combination thereof. Stews are the epitome of comfort and with cold weather upon us, now is the time to enjoy them. 

Contributor Vivian Jao says, “The best kimchi to use for making this stew is a napa cabbage kimchi—one that’s been sitting in the fridge for a while. It should be nice and sour, funky, and sometimes even fizzy. Both the green napa leaves and the red chili powder will have darkened.”

This recipe is proof that you don’t need meat to make a scrumptious, smoky stew. Instead, a combination of smoked salt and paprika lend a wallop of flavor to this immensely nutritious dish. The fact that it’s meat-free also makes it very budget friendly. A win/win.

A gluten-free veggie stew that can be cooked in under 30 minutes checks the box for folks who want to eat healthy and don’t have a lot of time. This Moroccan-inspired dish is seasoned with ras-el-hanout, a warming spice blend of cumin, coriander, ginger, and cinnamon. A generous dollop of yogurt and a few cilantro sprigs tie it all together.

If you want to warm up from the inside out, consider this creamy chicken stew. It’s thickened with blended vegetables and seasoned with cumin, harissa, and turmeric. On the side? Brush pita bread with olive oil, add a pinch of salt, and toast until barely brown. Perfect for scooping up the tasty dregs in the bowl.

Contributor Marta Riviera says, “After rinsing, soak your rice in a mix of water and the pigeon pea liquid for 45 minutes prior to cooking. This gives it time to soften and achieve the proper texture in the relatively short cooking time for this stew. Without the soaking, the rice needs to cook longer to become tender, but that longer cooking time can also turn it to mush quickly.”

Talk about flavor! This hearty West African-inspired stew of chicken legs and thighs, sweet potatoes, and peanuts is just right for a chilly day. It’s on the spicy end of the spectrum, so if you’re sensitive to heat, scale back on the cayenne.

Contributor Laura Manzano says, “It’s a phrase you read again and again: “searing meat seals in the juices.” It’s something we’ve chosen to believe over time, but what does it really mean? You might be shocked to find out this “tip” doesn’t actually mean a whole lot—in fact, it’s not even true.”

Consider this a stew with a French twist thanks to whole-grain Dijon mustard, a bounty of red onion, and roasted garlic. It’s made with a whole chicken, cut into pieces, and cooked with a broth of tomatoes and white wine. A warm baguette on the side is practically a requirement.

I’m not sure you can get more old-school than this beef stew, cooked as it is in Ireland’s beloved foam-crowned stout. The stew is done in the slow cooker, which means you can go about your business as the potatoes, parsnips, celery root, onions, and beef cook into a stick-to-your ribs kind of supper. If you want to go alcohol-free, swap in beef broth for the Guinness. If you prefer a conventional stovetop version, thiswill do the job nicely. And we’ve even got a recipe for the Instant Pot, which you’ll find here.

This bold and spicy stew is rich in the sorts of ingredients you might expect in a Jamaican-inspired recipe: allspice, browning sauce, and scotch bonnet peppers. It’s excellent served with a side of steamed rice, which provides the perfect balance to the heat. The recipe includes instructions for making it in the slow cooker if you prefer.

Contributor Cynthia Christensen says, “Budae jjigae is normally a fall or winter dish because the spicy broth warms you from the inside out. It’s also a great communal dish, made in a large pot or wok, with more ingredients added as they are consumed by everyone at the table.”

Lamb has a reputation for being on the pricier end of the spectrum, but stew is a budget-friendly way to enjoy it. This recipe calls for more economical cuts, such as lamb shoulder and stewing meat, that are delicious when braised until very tender. Lots of garlic makes this dish pop. 

This spicy pork stew is inspired by the flavors of Spain. You’ll find chunks of pork shoulder, chorizo, chickpeas, sweet and hot paprika, and loads of garlic. It’s a good one to serve to a crowd, maybe with Spanish olives and glasses of Rioja before you sit down to dine.

The pressure cooker is one way to make a traditionally slow-cooked dish go a whole lot faster. Made with lamb, leeks, peas, asparagus, and turnips, this stew has a decidedly springtime spin, but can be enjoyed any time of year. 

It’s easy to understand why this is considered the national dish of Brazil. It’s outstanding. The stew is built on a base of black beans, along with a variety of pork and beef. Included is a traditional ingredient called carne seca (dried beef) that’s sold in Latin markets. Corned beef makes a suitable substitute. Serve it as they do in Brazil, with steamed rice and hot sauce. 

Be sure to show up at the table with an appetite. Known as bigos, this stew is very hearty and full-flavored. The dish is made with several varieties of pork, an entire head of cabbage, mushrooms, and a generous amount of sauerkraut for good measure. 

The south-of-the-border flavors of this stew is reminiscent of a Mexican pozole. Much of the taste comes from a combination of charred poblano peppers and smokey chilies in adobo sauce. Corn and sweet potatoes beautifully balance the spicy flavors. Finish every bowl with a spoonful of sour cream and fresh cilantro. Delish!

Slow cooking rabbit with butter, an abundance of mushrooms, sherry, and herbs adds up to one tasty pot of goodness. If you’ve never bought rabbit before, you might find it at a specialty market or local butcher. If they don’t have it in stock, they may be able to order it for you. Feel free to substitute chicken if you prefer.

When you want something on the lighter side, this fabulous fish stew can be on the table in 30 minutes. Garnish with freshly chopped herbs, crunchy croutons, or even crumbled pancetta or bacon. It’s a good one if you’re having friends over, since you can make the base ahead and then add the seafood at the last minute. 

Moqueca is a classic Brazilian fish stew made with local fish, peppers, tomatoes, onions, and coconut milk. This is an improvised version that uses salmon instead of the more traditional white fish. It gets marinated in garlic, lime juice, paprika and cumin, then cooked into a lip-smacking stunner of a stew.  

If you’re from the South, you might be familiar with oyster stew. It’s traditionally eaten around the holidays, but who’s to say you can’t enjoy it any time of year. It’s reminiscent of a really good cream of mushroom soup, with the little bit of luxury that comes with oysters. Feel free to use fresh or jarred oysters.