12 Cozy Fall Stew Recipes That Smell Like Home

There’s a special kind of joy that comes with fall, and for many of us, it’s all about cozying up with a hearty stew.

As the leaves change color, our kitchens fill with the comforting aromas of these warm, flavorful dishes.

These 12 cozy fall stew recipes are perfect for sharing with loved ones or savoring on your own.

Each one brings a touch of nostalgia and a sense of home.

Let these recipes inspire your next autumn meal.

Classic Beef and Vegetable Stew

As the temperature begins to drop and the leaves start to fall, there’s nothing like a warm and hearty stew to bring comfort to your table. This Classic Beef and Vegetable Stew is the perfect dish to enjoy on a cozy autumn evening. Packed with tender chunks of beef, a medley of fresh vegetables, and a rich, savory broth, this stew is sure to satisfy your cravings and warm your soul.

The recipe is straightforward, allowing the flavors to meld beautifully as it simmers slowly on the stove, filling your home with an enticing aroma. This stew isn’t only delicious but also highly nutritious, making it a wholesome meal for the entire family. It strikes a perfect balance between protein, vegetables, and carbohydrates, ensuring that each spoonful is as nourishing as it’s flavorful.

Ideal for serving 4-6 people, this dish is great for a family dinner or a small gathering with friends. Whether you’re a novice cook or a seasoned chef, this classic stew recipe is simple to prepare and promises to be a hit with everyone at the table.

Ingredients (serving size: 4-6 people):

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 4 large carrots, peeled and sliced
• 3 large potatoes, peeled and cut into chunks
• 2 stalks celery, sliced
• 1 cup frozen peas
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Beef: Begin by seasoning the beef cubes with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, searing each piece until browned on all sides. Remove the beef from the pot and set aside.
2. Sauté Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Build the Flavor Base: Return the beef to the pot. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well to combine. Bring the mixture to a simmer.
4. Add the Vegetables: Add the carrots, potatoes, and celery to the pot. Cover and reduce the heat to low. Let the stew simmer gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Thicken the Stew: In a small bowl, mix the flour with water to create a slurry. Stir this mixture into the stew to thicken the broth. Add the frozen peas and let the stew cook for another 10 minutes.
6. Season and Serve: Remove the bay leaves from the stew. Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or over a bed of rice for a complete meal.

Extra Tips:

For best results, use a good quality beef chuck as it becomes tender and flavorful when slow-cooked. If you have time, allow the stew to sit for a few hours or overnight in the refrigerator before serving, as this enhances the flavors.

Feel free to substitute or add other seasonal vegetables like parsnips or turnips to suit your taste. If you prefer a thicker stew, increase the amount of flour in the slurry. Finally, consider garnishing with fresh parsley before serving for a touch of color and freshness.

Hearty Chicken and Dumplings Stew

Hearty Chicken and Dumplings Stew is the perfect comfort meal for chilly fall evenings. This savory dish combines tender chicken, fluffy dumplings, and a medley of vegetables simmered in a rich, flavorful broth. It’s a wonderful way to bring warmth to your table, and its hearty ingredients guarantee that everyone leaves the table satisfied.

This recipe is designed to serve 4-6 people and is perfect for a family dinner or a cozy gathering with friends. The essence of this stew lies in its simple yet delicious ingredients that come together to create a symphony of flavors. The chicken is seasoned and cooked to perfection, while the dumplings add a delightful texture that balances the dish.

The vegetables provide a nutritious base that complements the protein and carbs, making it a complete meal. With this recipe, you’ll be able to create a comforting dish that will quickly become a fall favorite in your home.

Ingredients (Serves 4-6):

• 2 pounds of boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for dumplings)
• 1 cup milk
• 2 tablespoons butter, melted
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion becomes translucent.
3. Combine Ingredients: Return the chicken to the pot and pour in the chicken broth. Stir in the dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
4. Make the Dumpling Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
5. Cook the Dumplings: Drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Cover the pot with a tight-fitting lid and let cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.
6. Finish the Stew: Stir in the fresh parsley, adjust seasoning if necessary, and let the stew sit for a few minutes to allow the flavors to meld.

Extra Tips:

For best results, use fresh herbs if possible, as they enhance the flavor of the stew. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with an equal part of water and stir it into the broth before adding the dumplings.

Additionally, feel free to add other seasonal vegetables like green beans or peas to customize the stew to your liking. Make sure the lid remains closed while the dumplings are cooking to guarantee they steam properly and become light and fluffy.

Enjoy your Hearty Chicken and Dumplings Stew with a side of crusty bread for a complete meal.

Savory Lamb Stew With Root Vegetables

Savory Lamb Stew With Root Vegetables is a delightful dish that combines tender chunks of lamb with hearty root vegetables, all simmered in a rich, flavorful broth. This comforting stew is perfect for fall, when the weather begins to cool and the desire for warm, hearty meals grows. The combination of lamb, carrots, potatoes, and parsnips make for a nourishing and satisfying meal that’s sure to please both family and guests alike.

This stew isn’t only delicious but also incredibly nutritious, packed with protein and vitamins from the lamb and vegetables. The process of slow-cooking the lamb guarantees that the meat becomes tender and absorbs the aromatic flavors of the broth, herbs, and spices. As the stew cooks, the root vegetables soak up the flavors, becoming soft and flavorful, resulting in a dish that’s both comforting and filling.

Ingredients (serving size: 4-6 people):

• 2 pounds lamb shoulder, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef or lamb broth
• 1 cup red wine
• 3 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 4 potatoes, peeled and cut into chunks
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon all-purpose flour
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Season and Sear the Lamb: Season the lamb cubes generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes in batches, making sure not to overcrowd the pot. Sear the lamb on all sides until browned, about 8-10 minutes per batch. Remove the lamb and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent and the garlic is fragrant.
3. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a couple of minutes to reduce slightly.
4. Combine Ingredients: Return the lamb to the pot. Stir in the tomato paste, thyme, rosemary, and bay leaves. Pour in the beef or lamb broth and Worcestershire sauce. Bring the mixture to a boil.
5. Simmer the Stew: Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the lamb is tender.
6. Add Vegetables: Add the carrots, parsnips, and potatoes to the pot. Stir to combine and continue to simmer for an additional 30-40 minutes, or until the vegetables are tender.
7. Thicken the Stew: In a small bowl, mix the flour with a bit of water to form a smooth paste. Stir this into the stew to thicken the broth. Allow to cook for an additional 5 minutes.
8. Serve: Remove the bay leaves before serving. Ladle the stew into bowls, garnish with chopped parsley, and serve hot.

Extra Tips:

For an even richer flavor, consider marinating the lamb in red wine and herbs for a few hours before cooking. This not only enhances the flavor but also helps tenderize the meat.

If you prefer a thicker stew, you can increase the amount of flour used or mash some of the potatoes into the broth. Additionally, feel free to experiment with other root vegetables such as turnips or rutabagas for a different flavor profile.

Finally, this stew can be easily made in a slow cooker; just sear the lamb and sauté the aromatics beforehand, then transfer everything to the cooker and let it gently simmer for several hours.

Spicy Sausage and White Bean Stew

As the leaves turn vibrant shades of orange and red, there’s nothing quite like a hearty stew to warm your soul. This Spicy Sausage and White Bean Stew is a perfect companion for those crisp fall evenings. Packed with flavors and a touch of spice, this comforting dish is ideal for gatherings or simply enjoying a cozy night in. The combination of spicy sausage and creamy white beans creates a rich and satisfying stew that’s sure to become a seasonal favorite.

The beauty of this stew lies in its simplicity and the depth of flavor it achieves with minimal effort. By using quality ingredients and a few simple techniques, you can create a meal that tastes like it has been simmering all day. The spiciness of the sausage is balanced by the smoothness of the beans, and the addition of aromatic vegetables and herbs completes the dish. This recipe yields enough to serve 4-6 people, making it perfect for feeding a family or having leftovers to enjoy throughout the week.

Ingredients (Serves 4-6):

• 1 pound spicy Italian sausage, removed from the casing
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 (15-ounce) cans white beans, drained and rinsed
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Prepare the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes, stirring occasionally to prevent sticking.
3. Add Spices and Beans: Stir in the smoked paprika and red pepper flakes, if using. Add the drained beans to the pot, tossing them with the vegetables and spices to coat well.
4. Simmer the Stew: Return the cooked sausage to the pot. Pour in the chicken broth and diced tomatoes, then add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-30 minutes, allowing the flavors to meld together.
5. Season and Serve: Remove the bay leaves from the stew. Season with salt and pepper to taste. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Extra Tips:

For best results, use a high-quality spicy Italian sausage as it greatly influences the flavor of the stew. If you prefer a milder dish, opt for sweet Italian sausage and omit the crushed red pepper flakes.

This stew can be made ahead and tastes even better the next day as the flavors continue to develop. To add extra depth, consider including a splash of red wine or a teaspoon of balsamic vinegar during the simmering process. Serve the stew with crusty bread or over a bed of rice for a complete meal.

Mushroom and Barley Stew

As the leaves begin to change and the air turns crisp, there’s nothing more comforting than a warm bowl of stew to welcome the autumn season. One such dish that perfectly encapsulates the essence of fall is the Mushroom and Barley Stew. This hearty stew combines earthy mushrooms with the nutty flavor of barley, creating a delightful symphony of textures and tastes.

Ideal for a cozy dinner at home, this stew isn’t only nourishing but also incredibly satisfying, making it an excellent choice for feeding family and friends on a chilly evening.

Mushroom and Barley Stew is a versatile dish that can easily adapt to various dietary preferences. While it’s naturally vegetarian, it can be made vegan by substituting the butter with olive oil and using vegetable stock. The rich flavors are enhanced by aromatic vegetables like onions, carrots, and celery, while fresh herbs add a brightness that complements the savory broth.

The slow cooking process allows the barley to become tender, soaking up the flavors of the stew, leaving you with a dish that’s both wholesome and heartwarming.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 pound mushrooms, sliced
• 1 cup pearl barley
• 8 cups vegetable stock
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Base: Heat the olive oil and butter in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent. Stir in the minced garlic and cook for another minute, until fragrant.
2. Add Vegetables: Incorporate the chopped carrots and celery into the pot. Cook them for about 5-7 minutes or until they start to soften. Stir occasionally to guarantee even cooking.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until they release their juices and start to brown.
4. Combine and Simmer: Add the pearl barley, vegetable stock, bay leaves, and dried thyme to the pot. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45-50 minutes, or until the barley is tender.
5. Season and Serve: Remove the bay leaves from the stew and season with salt and pepper to taste. Stir in the chopped fresh parsley just before serving for an added burst of flavor. Serve hot, and enjoy the comforting taste of fall.

Extra Tips:

For an extra depth of flavor, consider adding a splash of soy sauce or balsamic vinegar towards the end of cooking. If you prefer a creamier stew, you can stir in a bit of cream or a dairy-free alternative right before serving.

Slow-Cooked Pork and Apple Stew

As the autumn leaves begin to fall and the air turns crisp, there’s nothing quite like the comforting warmth of a hearty stew to make you feel cozy. This Slow-Cooked Pork and Apple Stew is the perfect dish to welcome the fall season, combining tender pieces of pork with sweet, juicy apples, and aromatic herbs.

The slow-cooking process allows the flavors to meld beautifully, creating a dish that’s both savory and slightly sweet, making it a true autumnal delight. This recipe serves 4-6 people and is ideal for those who enjoy a meal that’s comforting and deeply flavorful.

The addition of apples not only adds a unique twist to the traditional pork stew but also complements the richness of the pork with a natural sweetness. The slow-cooking method guarantees that the pork becomes melt-in-your-mouth tender, while the apples break down to create a luscious, thick sauce that coats every bite.

Ingredients (serves 4-6):

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 3 large apples, peeled, cored, and cut into wedges
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 bay leaves
• 1/4 cup fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Pork: Season the pork shoulder cubes generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the pork in batches, searing until browned on all sides. Transfer the browned pork to a slow cooker.
2. Cook the Aromatics: In the same skillet, reduce the heat to medium and add the onions. Sauté until they’re soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
3. Deglaze the Skillet: Pour in the apple cider vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. This will add more flavor to the stew.
4. Combine Ingredients in Slow Cooker: Transfer the onions and garlic mixture to the slow cooker with the pork. Add the chicken or vegetable broth, Dijon mustard, apple wedges, dried thyme, dried rosemary, and bay leaves.
5. Slow Cook the Stew: Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or until the pork is tender and the apples have broken down into the sauce.
6. Finish and Serve: Before serving, taste the stew and adjust the seasoning with additional salt and pepper if necessary. Remove the bay leaves. Garnish with fresh parsley if desired. Serve hot with crusty bread or over mashed potatoes.

Tips for Cooking the Dish:

For the best results, choose a well-marbled cut of pork shoulder, as the fat will render down during cooking, adding richness to the stew.

If you prefer a thicker stew, you can remove the lid of the slow cooker during the last 30 minutes of cooking to allow some of the liquid to evaporate. Additionally, experimenting with different varieties of apples can yield interesting flavor profiles; try using a mix of sweet and tart apples to balance the dish.

Creamy Pumpkin and Lentil Stew

As the crisp autumn air rolls in, there’s nothing quite like a warm, comforting bowl of stew to keep the chill at bay. This Creamy Pumpkin and Lentil Stew is a perfect way to embrace the flavors of fall. Combining the hearty texture of lentils with the creamy, rich taste of pumpkin, this stew isn’t only delicious but also packed with nutrients. The subtle spices and herbs blend harmoniously to elevate the natural sweetness of the pumpkin, while the lentils provide a satisfying, protein-rich base.

Whether you’re looking for a weeknight dinner or a cozy dish to serve at your next gathering, this stew is guaranteed to delight. This recipe serves 4-6 people, making it an ideal option for a family meal or for entertaining guests. It’s a simple yet flavorful dish that can be prepared in just a few steps, allowing you to spend more time enjoying the company of loved ones.

The ingredients are straightforward and easy to find, assuring that you can whip up this delightful stew without any hassle. So, gather your ingredients and get ready to enjoy a bowl of warmth and comfort that celebrates the season’s best produce.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 (15-ounce) can pumpkin puree
• 1 (14-ounce) can coconut milk
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 tablespoon lemon juice
• Bread or rice, for serving (optional)

Instructions:

1. Prepare Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Add Spices: Sprinkle in the ground cumin, coriander, smoked paprika, and cayenne pepper (if using). Stir well to coat the onion mixture and let the spices toast for about 30 seconds to release their flavors.
3. Cook Lentils: Add the rinsed red lentils to the pot, stirring to combine with the spices and aromatics. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the lentils are tender.
4. Incorporate Pumpkin and Coconut Milk: Stir in the pumpkin puree and coconut milk, mixing well to create a smooth, creamy consistency. Season with salt and pepper to taste. Continue to simmer for an additional 10 minutes, allowing the flavors to meld together.
5. Finish and Serve: Remove the stew from the heat and stir in the lemon juice. Taste and adjust seasoning if necessary. Ladle the stew into bowls, garnishing with fresh cilantro. Serve warm with bread or rice on the side, if desired.

Extra Tips:

For the best results, use high-quality canned pumpkin puree and coconut milk to assure a rich and creamy texture. If you prefer a thicker stew, you can blend a portion of the stew with an immersion blender before serving.

Feel free to adjust the spice levels according to your preference by adding more or less cayenne pepper. This stew also stores well and can be refrigerated for up to three days, making it a great option for meal prep or leftovers. Enjoy the warming sensation and delightful flavors this stew brings to your table during the fall season!

Moroccan Chickpea and Carrot Stew

Moroccan Chickpea and Carrot Stew is a delightful and aromatic dish that brings the warmth and spice of Moroccan cuisine to your kitchen. This stew is perfect for a cozy fall evening, combining hearty chickpeas, sweet carrots, and a medley of spices that tantalize the taste buds. The flavors meld together beautifully, creating a comforting and satisfying meal that can be enjoyed on its own or with a side of couscous or crusty bread.

This stew isn’t only delicious but also nutritious, providing a good source of protein and fiber from the chickpeas while the carrots add a touch of natural sweetness and a boost of vitamins. It’s a versatile dish that can easily be adapted to suit vegetarian or vegan diets, and it can be made in advance and reheated for a quick and easy meal.

With its rich flavor profile and comforting qualities, Moroccan Chickpea and Carrot Stew is sure to become a fall favorite.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 large carrots, peeled and cut into chunks
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Add the minced garlic and continue to cook for another minute, stirring frequently to prevent burning.
2. Add the Spices: Stir in the ground cumin, coriander, cinnamon, ginger, paprika, and optional cayenne pepper. Cook for 1-2 minutes until the spices become fragrant, ensuring they don’t burn.
3. Incorporate Vegetables and Chickpeas: Add the carrot chunks to the pot and stir to coat them in the spice mixture. Add the drained chickpeas and stir everything together to distribute the flavors evenly.
4. Simmer the Stew: Pour in the diced tomatoes and vegetable broth. Stir well to combine all the ingredients. Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the carrots are tender.
5. Season and Finish: Taste the stew and season with salt and pepper as needed. Stir in the chopped cilantro and lemon juice just before serving for a fresh burst of flavor.

Extra Tips: For added depth of flavor, consider roasting the carrots before adding them to the stew. This will enhance their sweetness and add a slight caramelization to the dish.

If you prefer a thicker stew, you can mash some of the chickpeas with a fork once the stew is cooked. This will give the broth a richer texture. Additionally, this stew can be made a day ahead, as the flavors will deepen overnight, making it even more delicious.

Remember to store any leftovers in an airtight container in the refrigerator for up to three days.

Seafood Stew With Saffron and Fennel

As the leaves turn and the air carries a crisp chill, there’s nothing quite like a warm, hearty stew to bring comfort to your evening meal. This seafood stew with saffron and fennel is a perfect embodiment of fall flavors, combining the earthiness of fennel with the luxurious essence of saffron. The delicate seafood is gently cooked in a savory broth, resulting in a dish that’s both light and satisfying, making it an ideal choice for a cozy dinner as the days grow shorter.

This stew isn’t only rich in flavor but also visually appealing, with the golden hue of saffron infusing the broth and enveloping the seafood and vegetables. The aroma of fennel as it simmers with garlic and onion creates an intoxicating base, while the addition of fresh herbs adds complexity and depth.

Whether you’re hosting a small gathering or looking to treat yourself to an indulgent meal, this seafood stew is sure to be a hit with its elegant taste and comforting warmth.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 large fennel bulb, thinly sliced
• 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup dry white wine
• 4 cups fish stock or clam juice
• 1 can (14 oz) diced tomatoes
• 1 pound mixed seafood (such as shrimp, mussels, and white fish)
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Lemon wedges for serving

Instructions:

1. Prepare the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sliced fennel, cooking for an additional 3 minutes until the fennel begins to soften.
2. Add Spices: Sprinkle the saffron threads, smoked paprika, and red pepper flakes over the vegetable mixture. Cook for another minute, allowing the spices to bloom and release their aromas.
3. Deglaze and Simmer: Pour in the white wine, scraping up any bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine has reduced by half. Add the fish stock and diced tomatoes, bringing the mixture to a gentle boil.
4. Cook the Seafood: Reduce the heat to low, add the mixed seafood to the pot, and cover. Allow the stew to simmer for about 10 minutes, or until the seafood is cooked through and the flavors have melded together.
5. Season and Serve: Season the stew with salt and pepper to taste. Stir in the chopped fresh parsley just before serving. Ladle the stew into bowls and serve with lemon wedges on the side for a zesty finish.

Extra Tips:

For the best results, use the freshest seafood available to you. If using mussels, make certain they’re cleaned and debearded before cooking.

If you prefer a thicker stew, consider adding a tablespoon of tomato paste when adding the diced tomatoes. This dish pairs wonderfully with crusty bread for dipping and can be garnished with a dollop of aioli for added richness.

Adjust the spice level by altering the amount of red pepper flakes to your liking. Enjoy the stew with a glass of the same white wine used in the recipe for a harmonious dining experience.

Rustic Turkey and Wild Rice Stew

As the crisp autumn air settles in, there’s nothing quite like a hearty stew to warm the soul. This Rustic Turkey and Wild Rice Stew is a perfect blend of savory turkey, earthy wild rice, and tender vegetables, all simmered together to create a comforting dish that embodies the flavors of fall. The use of wild rice adds a nutty depth, while the tender turkey provides a rich and satisfying protein source.

This stew not only delights the taste buds but also fills the home with an inviting aroma that beckons everyone to the table. Ideal for gatherings or a cozy family dinner, this stew makes use of seasonal ingredients that are abundantly available during the fall. It’s a versatile recipe that allows for some personal tweaks, whether you’re looking to add more vegetables or spice it up with additional herbs.

The balance of flavors, textures, and heartiness makes it a go-to meal for cooler days. This recipe yields enough to serve 4-6 people, making it perfect for a small crowd or for having leftovers that taste even better the next day.

Ingredients (Serves 4-6):

• 1 pound turkey breast, diced
• 1 cup uncooked wild rice
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 stalks celery, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 6 cups chicken broth
• Salt and pepper to taste
• 2 cups kale, chopped
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Ingredients: Begin by dicing the turkey breast into bite-sized pieces. Chop the onion, garlic, carrots, celery, and kale, and set them aside. Rinse the wild rice under cold water and drain.
2. Sear the Turkey: In a large pot, heat the olive oil over medium-high heat. Add the diced turkey and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the pot and set it aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until the onion becomes translucent. Add the carrots and celery, and continue to cook for another 5 minutes, stirring occasionally.
4. Add Rice and Seasonings: Stir in the wild rice, thyme, rosemary, and bay leaf. Pour in the chicken broth and bring the mixture to a boil.
5. Simmer the Stew: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes or until the wild rice is tender. Stir occasionally to guarantee even cooking.
6. Incorporate Turkey and Kale: Return the browned turkey to the pot. Add the chopped kale, and season with salt and pepper to taste. Cook for an additional 10 minutes, allowing the flavors to meld together.
7. Finish and Serve: Remove the bay leaf and stir in the chopped parsley and lemon juice. Adjust seasoning if necessary. Serve hot, garnished with extra parsley if desired.

Extra Tips:

For an even richer flavor, you can deglaze the pot with a splash of white wine after sautéing the vegetables and before adding the rice. Be sure to adjust the seasoning as the stew simmers, tasting occasionally to achieve your preferred balance of flavors.

Leftovers can be stored in the refrigerator for a few days and often taste better as the flavors continue to meld. If you prefer a thicker stew, you can add a small amount of cornstarch slurry at the end of cooking.

Sweet Potato and Black Bean Stew

As the autumn leaves fall and temperatures drop, there’s nothing quite like a warm, hearty stew to bring comfort to your home. This Sweet Potato and Black Bean Stew is a perfect choice for a cozy fall meal. Packed with nutritious vegetables and beans, this stew isn’t only delicious but also incredibly healthy. The sweetness of the potatoes balances perfectly with the rich, earthy flavors of black beans and spices, creating a dish that’s both satisfying and nourishing.

This stew is ideal for serving 4-6 people, making it perfect for a family dinner or a small gathering. It’s an easy recipe that doesn’t require much time or expertise, and it can be prepared in one pot, which makes for easy cleanup. The combination of flavors, colors, and textures in this dish is sure to please even the pickiest eaters, and it can easily be adapted for those following a vegetarian or vegan diet.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Instructions:

1. Prepare the Ingredients: Begin by preparing all the vegetables. Chop the onion and mince the garlic. Peel and dice the sweet potatoes into bite-sized cubes to guarantee even cooking.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and continue to cook for another minute, guaranteeing the garlic doesn’t burn.
3. Add the Sweet Potatoes and Spices: Stir in the diced sweet potatoes, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for about 2 minutes, allowing the spices to coat the vegetables and release their aromas.
4. Simmer the Stew: Pour in the vegetable broth, diced tomatoes, and black beans. Stir everything together, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
5. Season and Finish: Once the sweet potatoes are cooked through, season the stew with salt and pepper to taste. Stir in the lime juice and chopped cilantro right before serving to add freshness and a burst of flavor.

Extra Tips:

For a creamier texture, consider blending a portion of the stew with an immersion blender before serving. This will give the stew a thicker consistency without adding any cream or dairy.

You can also add additional vegetables such as bell peppers or corn to enhance the stew’s flavor and nutritional profile. If you prefer more heat, increase the amount of cayenne pepper or add a diced jalapeño.

Serve the stew with warm crusty bread or over a bed of rice for a more filling meal.

Italian-Style Minestrone Stew

As the leaves begin to change and the air turns crisp, it’s the perfect time to enjoy a hearty and comforting bowl of Italian-Style Minestrone Stew. This traditional Italian dish combines a medley of colorful vegetables, tender beans, and delicate pasta in a rich tomato broth, capturing the essence of fall in every spoonful.

The beauty of minestrone lies in its versatility, allowing you to use whatever vegetables are in season or available in your pantry, making it a go-to dish for those chilly autumn evenings. Minestrone isn’t only delicious but also nourishing, packed with vitamins and nutrients from the variety of vegetables and legumes.

The flavors meld together beautifully, creating a symphony of taste and aroma that will warm you from the inside out. This recipe serves 4-6 people, making it ideal for a family dinner or for leftovers to enjoy throughout the week. Gather your ingredients, and let’s create a cozy pot of Italian-Style Minestrone Stew that will surely become a fall favorite.

Ingredients (serves 4-6):

• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 potato, peeled and diced
• 1 (14-ounce) can diced tomatoes
• 6 cups vegetable broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or elbow)
• 2 cups fresh spinach or kale
• Grated Parmesan cheese for serving (optional)
• Crusty bread for serving (optional)

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Add Vegetables: Incorporate the diced carrots, celery, zucchini, and potato into the pot. Stir to combine and cook for about 8 minutes, allowing the vegetables to soften slightly.
3. Simmer the Broth: Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir well to combine all ingredients. Add the drained cannellini beans and green beans.
4. Season the Stew: Add the dried oregano, basil, salt, and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, allowing the flavors to meld together beautifully.
5. Cook the Pasta: Remove the lid and add the pasta to the pot. Stir well, and continue to cook for another 10 minutes or until the pasta is al dente.
6. Finish with Greens: Stir in the fresh spinach or kale, allowing it to wilt into the stew. Taste and adjust seasoning if necessary.
7. Serve: Ladle the minestrone into bowls, and top with grated Parmesan cheese if desired. Serve with crusty bread on the side for a complete meal.

Extra Tips:

When preparing the Italian-Style Minestrone Stew, feel free to customize it with your favorite vegetables or beans. If you prefer a thicker stew, mash some of the beans before adding them to the pot.

For added richness, you can stir in a tablespoon of tomato paste with the tomatoes. If you plan to have leftovers, consider cooking the pasta separately and adding it to each bowl individually to prevent it from becoming too soft.

Minestrone tastes even better the next day, so making a larger batch is always a good idea!