14 Fall Stew Recipes Perfect For Crisp Evenings

As the crisp fall evenings arrive, there’s nothing better than cozying up with a warm bowl of stew. The rich blend of beef and barley, combined with the earthy notes of mushrooms and wild rice, creates an inviting aroma that fills your home. I’ve gathered 14 stew recipes that promise to bring warmth and delicious flavors to your table. Ready to explore the comforting tastes of the season? Let’s get cooking!

Classic Beef and Barley Stew

As the leaves change color and the air turns crisper, there’s nothing quite like a hearty Classic Beef and Barley Stew to warm you from the inside out. This comforting dish brings together tender chunks of beef, wholesome barley, and a medley of vegetables, all simmered in a rich, savory broth. It’s the ideal meal for a cozy fall evening, perfect for gathering around the table with loved ones.

The combination of flavors and textures in this stew not only satisfies the appetite but also evokes a sense of nostalgia, reminiscent of family gatherings and home-cooked meals. The secret to a good stew lies in the slow cooking process, which allows the flavors to meld together beautifully.

The beef becomes melt-in-your-mouth tender, while the barley adds a delightful nuttiness and heartiness to the dish. The vegetables infuse the broth with their natural sweetness, creating a perfectly balanced and deeply flavorful stew. This Classic Beef and Barley Stew serves 4-6 people, making it a great option for family dinners or meal prepping for the week ahead.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 tablespoons tomato paste
• 1 cup pearl barley
• 6 cups beef broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef: Season the beef cubes generously with salt and black pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
2. Sauté Aromatics: In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Add chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Vegetables and Tomato Paste: Stir in the sliced carrots and celery, cooking for about 3 minutes. Add the tomato paste and mix well, letting it cook for an additional 2 minutes to develop its flavor.
4. Combine Ingredients: Return the browned beef to the pot. Add the pearl barley, beef broth, water, dried thyme, dried rosemary, and bay leaves. Stir to combine all the ingredients.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.
6. Finish and Serve: About 10 minutes before serving, add the frozen peas to the stew and stir well. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves. Garnish with fresh chopped parsley before serving.

Extra Tips:

To enhance the depth of flavor in your Classic Beef and Barley Stew, consider deglazing the pot with a splash of red wine after browning the beef, scraping up any browned bits from the bottom of the pot. This will add a subtle richness to the stew.

If you prefer a thicker consistency, you can remove the lid during the last 20 minutes of cooking to allow the liquid to reduce. Leftovers can be stored in the refrigerator for up to 3 days, and the stew often tastes even better the next day as the flavors continue to meld. Enjoy your hearty, homemade stew with some crusty bread on the side for a complete meal.

Harvest Vegetable and Lentil Stew

Harvest Vegetable and Lentil Stew is a hearty and nutritious dish perfect for the fall season. This stew combines an array of seasonal vegetables with protein-packed lentils, offering a comforting meal that’s both filling and flavorful. The natural sweetness of the vegetables melds with the savory spices and herbs to create a balanced and wholesome dish. Ideal for family dinners or gatherings, this stew isn’t only delicious but also a wonderful way to celebrate the bounty of the harvest season.

The beauty of this dish lies in its versatility and ease of preparation. You can easily adapt the recipe to include your favorite vegetables or whatever you have on hand from the farmer’s market or your garden. The rich flavors develop as the stew simmers, making it even more delightful when enjoyed the next day. Serve this Harvest Vegetable and Lentil Stew with a side of crusty bread or over a bed of rice for a complete meal that will warm you up on chilly autumn evenings.

Ingredients (serving size: 4-6 people):

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 medium potatoes, diced
• 1 cup butternut squash, diced
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups kale or spinach, chopped

Instructions:

1. Prepare the Vegetables: Begin by washing and preparing all the vegetables. Dice the onion, mince the garlic, and slice the carrots, celery, potatoes, squash, zucchini, and red bell pepper. Confirm all vegetables are chopped to similar sizes for even cooking.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and continue to sauté for another minute until fragrant.
3. Add Vegetables and Spices: Stir in the carrots, celery, potatoes, butternut squash, zucchini, and red bell pepper. Cook for about 5 minutes, stirring occasionally. Add the dried thyme, rosemary, cumin, salt, and pepper, mixing well to coat the vegetables with the spices.
4. Incorporate Lentils and Liquids: Add the rinsed lentils, canned tomatoes with their juice, and vegetable broth to the pot. Stir everything together, confirming the lentils are submerged in the liquid.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30-40 minutes, or until the lentils and vegetables are tender.
6. Finish with Greens: Once the stew is cooked, stir in the chopped kale or spinach. Let it cook for an additional 5 minutes until the greens are wilted and tender.
7. Adjust Seasoning and Serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.

Extra Tips: For added depth of flavor, consider roasting the butternut squash before adding it to the stew. This can enhance its natural sweetness and add a caramelized note to the dish. You can also use any type of lentils you prefer, but keep in mind that different lentils may alter the cooking time. For a thicker stew, mash a few of the potatoes or lentils against the side of the pot before serving. This dish is excellent for meal prep, as the flavors continue to develop and improve after a day or two in the refrigerator.

Hearty Chicken and Dumplings

Hearty Chicken and Dumplings is a classic comfort food that’s perfect for the colder months. This delightful dish combines tender chicken, flavorful broth, and fluffy dumplings to create a warm and inviting meal. The combination of savory chicken with the light and airy texture of the dumplings makes it a favorite for family gatherings or a cozy night in.

With this recipe, you’ll learn how to create a rich and satisfying stew that will have everyone coming back for seconds. This dish isn’t only delicious but also versatile, allowing you to experiment with your favorite vegetables and herbs. The slow-cooked chicken becomes incredibly tender, infusing the broth with deep flavors, while the dumplings absorb all the savory goodness.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding. So gather your ingredients and get ready to fill your kitchen with the comforting aroma of Hearty Chicken and Dumplings.

Ingredients (serves 4-6):

• 2 pounds of chicken thighs, bone-in and skinless
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves of garlic, minced
• 6 cups of chicken broth
• 1 teaspoon of dried thyme
• 1 teaspoon of dried parsley
• Salt and pepper to taste
• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt (for dumplings)
• 1 cup of milk
• 1/4 cup of melted butter
• 1/2 cup of frozen peas

Cooking Instructions:

1. Prepare the Chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken thighs and brown them on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
2. Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute.
3. Simmer the Broth: Pour in the chicken broth and add the browned chicken back into the pot. Add the dried thyme, dried parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
4. Prepare the Dumpling Dough: While the stew is simmering, prepare the dumplings. In a large bowl, mix together the all-purpose flour, baking powder, and salt. Stir in the milk and melted butter until just combined, being careful not to overmix.
5. Make the Dumplings: Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot. Drop spoonfuls of the dumpling dough into the simmering stew, spacing them slightly apart to allow room for expansion.
6. Cook the Dumplings: Cover the pot and let the dumplings cook for 15-20 minutes. Resist the urge to lift the lid while the dumplings are cooking to guarantee they remain fluffy.
7. Finish the Stew: Stir in the frozen peas and let them cook for an additional 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.

Extra Tips:

For the best flavor, use chicken thighs as they’re more forgiving than breast meat and add richness to the stew. If you prefer a thicker stew, you can mash some of the cooked vegetables before adding the dumplings.

Be sure not to overmix the dumpling dough, as this can result in tough dumplings. If you’re preparing this dish ahead of time, make the stew up to the point before adding the dumplings, and then refrigerate. When ready to serve, reheat the stew and proceed with making the dumplings for a fresh, fluffy texture.

Savory Mushroom and Wild Rice Stew

As the leaves turn and the air becomes crisper, there’s nothing more comforting than a warm bowl of stew. This Savory Mushroom and Wild Rice Stew is the perfect dish to capture the essence of fall. The earthy flavors of mushrooms combined with the nutty texture of wild rice create a hearty and satisfying meal that will warm you from the inside out.

Whether you’re preparing a meal for your family or hosting a cozy dinner party, this stew is sure to be a hit. The richness of the mushrooms is complemented by aromatic herbs and a splash of white wine, adding depth to the flavor profile. The wild rice adds a chewy texture that’s both filling and nutritious, making this stew not only delicious but also wholesome.

It’s a versatile dish that can be easily adapted to suit various dietary preferences, whether vegan or vegetarian, by using vegetable broth and omitting any dairy-based garnish.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 2 cups shiitake mushrooms, sliced
• 1 cup wild rice
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup dry white wine
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Ingredients: Begin by cleaning and slicing the mushrooms. Dice the onion and mince the garlic. Have all ingredients ready for ease of cooking.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
3. Cook the Mushrooms: Add the sliced cremini and shiitake mushrooms to the pot. Stir occasionally and cook for about 8-10 minutes, until the mushrooms are browned and have released their juices.
4. Add the Liquids and Rice: Pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom. Add the wild rice, vegetable broth, and water. Stir to combine.
5. Season the Stew: Add the fresh thyme leaves, dried rosemary, soy sauce, and balsamic vinegar. Season with salt and pepper to taste. Bring the mixture to a boil.
6. Simmer: Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer for about 45-50 minutes, or until the wild rice is tender and the flavors have melded together.
7. Finish and Serve: Once the stew is ready, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley for an added burst of flavor and color.

Extra Tips:

For an even more robust flavor, consider adding a handful of dried porcini mushrooms to the stew. Simply rehydrate them in hot water and add them along with their soaking liquid for an intensified mushroom essence.

If you prefer a creamier texture, stir in a splash of coconut milk or cream at the end of cooking. This dish also pairs wonderfully with crusty bread or a side salad for a complete meal.

Moroccan Lamb and Chickpea Stew

Moroccan Lamb and Chickpea Stew is a hearty and aromatic dish that brings the warmth of North African flavors to your table. This dish is perfect for fall, when the air turns crisp and you crave something filling and flavorful. The combination of tender lamb, creamy chickpeas, and a blend of spices creates a rich and comforting stew that’s both satisfying and exotic.

The slow-cooked lamb develops a deep, savory flavor, while the chickpeas add a nutty texture and absorb the fragrant spices of cumin, coriander, and cinnamon. This stew is best served with a side of couscous or crusty bread to soak up the rich sauce. It’s a versatile dish that can easily become a family favorite, as it’s both nutritious and flavorful.

Ingredients for 4-6 servings:

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1 (14-ounce) can diced tomatoes
• 2 cups chicken or vegetable broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 large carrot, sliced
• 1 zucchini, diced
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Lamb: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes and season with salt and pepper. Brown the lamb on all sides, about 8-10 minutes. Remove the lamb from the pot and set aside.
2. Sauté Vegetables and Spices: In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes. Stir in the cumin, coriander, cinnamon, paprika, ginger, and cayenne pepper (if using), and cook for an additional minute until fragrant.
3. Combine Ingredients: Return the browned lamb to the pot, along with the canned tomatoes and their juices. Pour in the chicken or vegetable broth and bring the mixture to a simmer.
4. Simmer the Stew: Add the chickpeas, carrot, and zucchini to the pot. Stir to combine, cover, and reduce the heat to low. Let the stew simmer gently for about 1 1/2 to 2 hours, or until the lamb is tender and the flavors have melded together.
5. Add Final Touches: About 15 minutes before serving, stir in the dried apricots. Allow them to soften and infuse the stew with sweetness. Just before serving, add the chopped cilantro and lemon juice. Stir well and adjust the seasoning with additional salt and pepper if needed.
6. Serve: Ladle the stew into bowls and garnish with extra cilantro if desired. Serve hot with couscous or crusty bread.

Extra Tips:

To enhance the flavor of the stew, consider marinating the lamb with the spices and some olive oil for a few hours or overnight before cooking. This will allow the spices to penetrate the meat more deeply.

Additionally, if you prefer a thicker stew, you can mash some of the chickpeas before adding them to the pot. For a vegetarian version, replace the lamb with more vegetables like eggplant or butternut squash and use vegetable broth.

Enjoy this comforting and aromatic stew as it fills your home with its warm and inviting aromas.

Spicy Sausage and White Bean Stew

As the crisp air of fall sets in, nothing is more comforting than a hearty stew simmering on the stove. The Spicy Sausage and White Bean Stew is the perfect dish to warm you from the inside out. Bursting with flavors from spicy sausage, earthy white beans, and a medley of aromatic vegetables, this stew is both satisfying and straightforward to prepare.

It combines the warmth of spices with the heartiness of beans, making it an ideal meal for those cozy autumn evenings. This stew not only pleases the palate but also nourishes the body, offering a good balance of protein and fiber. It’s an excellent option for a family dinner or even a small gathering.

The robust flavors develop beautifully as the stew simmers, allowing you to enjoy the full essence of the ingredients. Prepare to fill your kitchen with the inviting aroma of this delicious fall favorite.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 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 sliced sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrot, sliced celery, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Season the Stew: Stir in the smoked paprika, dried oregano, and crushed red pepper flakes, and cook for an additional 1 minute to release the spices’ flavors.
4. Combine Ingredients: Return the browned sausage to the pot. Add the diced tomatoes (with their juice) and chicken broth. Bring the mixture to a simmer.
5. Add the Beans: Stir in the drained and rinsed white beans. Continue to simmer the stew for 20-25 minutes, allowing all the flavors to meld together.
6. Final Touches: Taste and season with salt and pepper as needed. If the stew is too thick for your liking, you can add a bit more broth or water to reach your desired consistency.
7. Serve: Ladle the stew into bowls. Garnish with freshly chopped parsley before serving.

Extra Tips:

For an added depth of flavor, consider using a mix of sweet and hot Italian sausages. This will give your stew a more complex taste. If you prefer a milder stew, you can reduce or omit the crushed red pepper flakes.

The stew can also be made ahead of time and stored in the refrigerator for up to three days; the flavors will continue to develop, making it even more delicious the next day. Serve with crusty bread to soak up every last drop of the savory broth.

Creamy Pumpkin and Potato Stew

As the leaves turn to hues of orange and gold, there’s nothing quite like a warm, hearty stew to embrace the spirit of fall. The Creamy Pumpkin and Potato Stew is an ideal dish for cozy evenings, combining the rich flavors of pumpkin and the comforting texture of potatoes.

This stew isn’t only delicious but also packed with nutrients, making it a perfect meal for the whole family. The natural sweetness of pumpkin pairs beautifully with the creamy base, while the potatoes add a satisfying heartiness.

This recipe is perfect for serving 4-6 people, making it a great choice for a family dinner or a small gathering. With just a few simple ingredients and easy-to-follow instructions, you’ll have a delightful stew simmering on the stove in no time.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups pumpkin puree (canned or homemade)
• 4 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions:

1. Prepare the Ingredients: Begin by chopping the onion and mincing the garlic. Peel the potatoes and cut them into small cubes for 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 until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Combine the Main Ingredients: Add the pumpkin puree to the pot and stir well with the onion and garlic mixture. Then, add the cubed potatoes, ensuring they’re evenly distributed.
4. Simmer the Stew: Pour in the vegetable broth, stirring to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes or until the potatoes are tender.
5. Add Cream and Seasonings: Once the potatoes are cooked, stir in the heavy cream. Season the stew with ground nutmeg, salt, and black pepper. Allow it to simmer for another 5 minutes to let the flavors meld together.
6. Final Touches: Taste the stew and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Extra Tips:

For an even creamier texture, consider blending a portion of the stew with an immersion blender before adding the cream. This will create a smoother consistency while still leaving some of the potatoes whole for texture.

If you prefer a vegan version, substitute the heavy cream with coconut milk or a plant-based cream. Additionally, feel free to add other seasonal vegetables like carrots or sweet potatoes to enhance the flavor and nutritional profile of the dish.

Rich Venison and Root Vegetable Stew

As the leaves turn golden and the air becomes crisp, there’s nothing quite like a hearty stew to warm you from the inside out. This Rich Venison and Root Vegetable Stew is a perfect autumnal dish, combining the robust, gamey flavors of venison with the earthy sweetness of root vegetables. The slow-cooked stew allows the flavors to meld beautifully, resulting in a comforting meal that’s perfect for a cozy evening at home.

Venison, being leaner than beef, offers a unique depth of flavor when paired with the likes of carrots, parsnips, and potatoes, making it a delightful centerpiece for a fall gathering. This recipe is designed to serve 4-6 people, making it an excellent choice for a family dinner or a small gathering of friends. The use of seasonal root vegetables not only enhances the flavor profile but also adds a nutritional boost to this dish.

Cooking the stew slowly guarantees that the venison becomes tender and the vegetables soak up all the wonderful flavors of the broth and herbs. Serve this stew with a side of crusty bread or over a bed of creamy mashed potatoes for a truly satisfying meal.

Ingredients:

• 2 pounds venison shoulder or stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 large potatoes, peeled and diced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef or game stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Prepare the Venison: Pat the venison cubes dry with paper towels to remove excess moisture. Season them generously with salt and pepper.
2. Brown the Meat: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the venison in batches, ensuring not to overcrowd the pot. Brown the meat on all sides, about 5 minutes per batch. Remove the venison and set aside.
3. Sauté the Aromatics: In the same pot, add the onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
4. Add the Vegetables: Stir in the carrots, parsnips, and potatoes. Cook for another 5 minutes, allowing the vegetables to start softening.
5. Incorporate the Tomato Paste: Add the tomato paste to the pot, mixing well to coat the vegetables and aromatics.
6. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 2 minutes.
7. Simmer the Stew: Return the venison to the pot and add the beef or game stock, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 1.5 to 2 hours, or until the venison is tender.
8. Add the Peas: About 10 minutes before serving, stir in the frozen peas. Allow them to heat through in the stew.
9. Finish and Serve: Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Extra Tips:

For best results, make sure the venison is well-browned for maximum flavor. If possible, make the stew a day ahead of time; the flavors deepen as it sits. When reheating, do so gently over low heat to prevent the venison from toughening.

If you prefer a thicker stew, you can mash some of the potatoes with the back of a spoon or add a cornstarch slurry towards the end of cooking. Remember to taste the stew before serving and adjust the seasoning to your preference. Enjoy this comforting dish with friends and family as you celebrate the fall season.

Tuscan Kale and Cannellini Bean Stew

Tuscan Kale and Cannellini Bean Stew is a hearty and comforting dish that’s perfect for the cooler months of fall. This stew is inspired by the rustic flavors of Tuscany, combining earthy kale with creamy cannellini beans for a nutritious and filling meal.

It’s a versatile dish that can be enjoyed on its own or paired with some crusty bread to soak up the delicious broth. The combination of the tender beans, robust kale, and aromatic vegetables creates a symphony of flavors that warms you from the inside out.

The beauty of this stew lies in its simplicity and the ability to adapt to whatever ingredients you have on hand. It’s a great option for both vegetarians and meat lovers, as it can easily be made with or without meat. This recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends.

Whether you’re a seasoned cook or a beginner, this Tuscan Kale and Cannellini Bean Stew is easy to prepare and is sure to become a fall favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1 bunch Tuscan kale, stems removed and leaves chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup water
• Salt and pepper to taste
• Juice of 1 lemon
• Parmesan cheese for serving (optional)

Instructions:

1. Prepare the Vegetables: Begin by heating the olive oil 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. Cook the Base: Add the sliced carrots and celery to the pot and continue to cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Incorporate the dried thyme, rosemary, red pepper flakes, and bay leaf, stirring well to combine the spices with the vegetables.
3. Add the Kale and Beans: Toss in the chopped Tuscan kale, allowing it to wilt slightly. Then add the drained and rinsed cannellini beans, stirring to mix everything together.
4. Simmer the Stew: Pour in the vegetable broth and water, bringing the mixture to a gentle boil. Reduce the heat to low, cover, and let the stew simmer for about 30 minutes. This will allow the flavors to meld and the kale to become tender.
5. Season and Finish: After simmering, remove the bay leaf and season the stew with salt and pepper to taste. Squeeze in the juice of one lemon to brighten the flavors. Stir well and adjust seasoning if necessary.
6. Serve: Ladle the stew into bowls, and if desired, top with freshly grated Parmesan cheese before serving.

Extra Tips:

For a richer flavor, consider adding a parmesan rind to the stew while it simmers, removing it before serving. If you prefer a thicker stew, mash some of the cannellini beans before adding them to the pot.

This dish can be made a day ahead, as the flavors deepen over time. Feel free to experiment with additional herbs or spices to suit your personal taste. Enjoy with a side of warm, crusty bread for a complete meal.

Cider-Braised Pork and Apple Stew

Cider-Braised Pork and Apple Stew is a hearty and comforting dish perfect for crisp fall evenings. This stew brings together the rich, savory flavors of tender pork with the sweet and tangy notes of apples and cider.

As the ingredients simmer slowly, they create a robust, aromatic broth that warms the soul and satisfies the palate. It’s a perfect dish to enjoy with loved ones, offering a taste of autumn in every bite.

The combination of fresh apples and cider gives the stew a unique depth of flavor, while the braised pork becomes melt-in-your-mouth tender. This recipe serves 4-6 people, making it an ideal choice for a cozy family meal or small gathering.

With its blend of sweet and savory elements, this Cider-Braised Pork and Apple Stew is sure to become a seasonal favorite.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 cups apple cider
• 2 cups chicken broth
• 2 large apples, peeled, cored, and sliced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons apple cider vinegar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Pork: Begin by seasoning the pork cubes with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork in batches, searing all sides until browned. Remove and set aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and garlic. Cook over medium heat until the onion is translucent and fragrant, about 5 minutes.
3. Deglaze the Pot: Pour in the apple cider and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds depth of flavor to the stew.
4. Combine Ingredients: Return the browned pork to the pot. Add the chicken broth, apples, carrots, celery, thyme, and apple cider vinegar. Stir well to combine.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
6. Thicken the Stew: In a small bowl, mix the flour with a bit of water to create a slurry. Stir this mixture into the stew to thicken it to your desired consistency. Cook for an additional 10 minutes.
7. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes.

Extra Tips:

For the best flavor, choose an apple variety that holds its shape well during cooking, such as Granny Smith or Honeycrisp.

You can also adjust the thickness of the stew by adding more or less flour, depending on your preference. If you prefer a slightly sweeter stew, consider adding a tablespoon of brown sugar or honey.

This stew can be made a day ahead; in fact, the flavors often deepen and improve after resting overnight in the fridge. Reheat gently on the stove before serving.

Rustic Turkey and Cranberry Stew

As the leaves turn and the air grows crisp, there’s nothing quite like a hearty stew to warm the soul. This Rustic Turkey and Cranberry Stew combines the succulent flavors of turkey with the tartness of cranberries, creating a perfect harmony that’s both comforting and invigorating.

This dish is ideal for those cozy fall evenings when you want to gather around the table with family and friends, savoring the rich aromas and flavors of the season.

The beauty of this stew lies in its simplicity, relying on wholesome ingredients and a slow cooking process to bring out the depth of flavors. The turkey, slowly simmered with herbs and spices, becomes tender and flavorful, while the cranberries add a delightful zing that cuts through the richness.

This recipe serves 4-6 people, making it perfect for a family meal or a small gathering. It’s a delicious way to enjoy the bounty of fall, and it pairs wonderfully with crusty bread or a side of mashed potatoes.

Ingredients:

• 2 pounds turkey breast, cut into bite-sized pieces
• 1 cup fresh cranberries
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Optional: chopped parsley for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the turkey breast into bite-sized pieces. Chop the onion, carrots, and celery, and mince the garlic. This preparation will make the cooking process smoother and guarantee even cooking.
2. Brown the Turkey: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the turkey pieces and season with salt and pepper. Brown the turkey on all sides, which should take about 5-7 minutes. Once browned, remove the turkey from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot: Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. This step adds depth to the stew’s flavor.
5. Combine Ingredients: Return the browned turkey to the pot. Add the chicken broth, fresh cranberries, thyme, rosemary, bay leaves, and a pinch of salt and pepper. Stir to combine all the ingredients.
6. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, stirring occasionally, until the turkey is tender and the flavors have melded together.
7. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with cold water to create a slurry. Gradually stir the slurry into the stew and cook for an additional 5 minutes until thickened.
8. Serve: Remove the bay leaves before serving. Ladle the stew into bowls, garnish with chopped parsley if desired, and serve hot.

Extra Tips:

For a richer flavor, consider letting the stew sit overnight in the refrigerator and reheating it the next day. This allows the flavors to develop more fully.

If fresh cranberries aren’t available, you can use frozen cranberries, but avoid using dried ones as they may alter the texture and sweetness of the stew.

Adjust the seasoning to your taste, and feel free to add more herbs if you prefer a more aromatic profile. Enjoy the stew with a side of crusty bread to soak up the delicious broth.

Smoky Sweet Potato and Black Bean Stew

Smoky Sweet Potato and Black Bean Stew is the perfect dish to warm you up on a crisp fall day. This hearty, nutritious stew combines the sweetness of roasted sweet potatoes with the robust flavors of black beans, enhanced by a smoky, spicy kick. The blend of spices and vegetables makes this dish not only delicious but also packed with vitamins and fiber, making it a healthy choice for a comforting meal.

Whether you’re serving it at a family dinner or enjoying it as a cozy solo meal, this stew is sure to satisfy. The preparation of this dish is straightforward and doesn’t require much time, making it ideal for busy weeknights or when you’re looking for a quick yet flavorful meal.

The stew can be served on its own or paired with crusty bread, rice, or your favorite grain for a complete meal. The combination of textures and flavors will delight your taste buds and make you appreciate the bounty of fall produce. This recipe serves 4-6 people, ensuring there’s enough to share or save for leftovers.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 large sweet potatoes, peeled and cubed
• 2 (15-ounce) cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

Cooking Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it’s translucent. Stir in the minced garlic and chopped red bell pepper, cooking for another 3 minutes until the vegetables are softened.
2. Add Spices: Sprinkle in the smoked paprika, ground cumin, chili powder, salt, and pepper. Stir the mixture well to coat the vegetables and cook for 1-2 minutes until the spices become fragrant.
3. Incorporate Sweet Potatoes and Beans: Add the cubed sweet potatoes, black beans, vegetable broth, and diced tomatoes to the pot. Stir well to combine all the ingredients.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 25-30 minutes, or until the sweet potatoes are tender.
5. Final Touches: Once the sweet potatoes are cooked through, stir in the lime juice and adjust seasoning with more salt or pepper if necessary. Remove the stew from the heat.
6. Serve and Garnish: Ladle the stew into bowls and garnish with fresh cilantro before serving.

Extra Tips:

For an even smokier flavor, consider adding a chipotle pepper in adobo sauce to the stew. If you prefer a thicker consistency, use an immersion blender to partially puree the stew. This will create a creamier texture while still leaving some chunks of sweet potato and beans.

To add more protein, you could also include cooked quinoa or shredded chicken. This stew is versatile and can be adapted to suit your taste preferences or dietary needs. Enjoy your warm, flavorful Smoky Sweet Potato and Black Bean Stew!

Seafood Chowder With Corn and Bacon

Seafood Chowder With Corn and Bacon is a hearty and flavorful dish perfect for cooler fall days. This rich chowder combines the sweetness of fresh corn and the smoky goodness of bacon with a medley of seafood to create a comforting meal. The creamy broth, infused with herbs and spices, ties all the flavors together for a satisfying and delicious experience.

Whether you’re hosting a dinner party or simply enjoying a cozy night in, this seafood chowder is guaranteed to impress.

The origin of chowders traces back to the coastal regions where fresh seafood was abundant. Over time, different ingredients have been added to enhance the flavors, and this version with corn and bacon brings a delightful twist. The addition of corn adds a subtle sweetness, while the bacon provides a savory depth, balancing the rich flavors of the seafood.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering.

Ingredients

• 1 pound mixed seafood (shrimp, scallops, and white fish)
• 4 slices bacon
• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups corn kernels (fresh or frozen)
• 3 medium potatoes, peeled and diced
• 4 cups chicken or seafood broth
• 1 cup heavy cream
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Prepare the Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel to drain. Once cooled, crumble the bacon into small pieces.
2. Sauté Aromatics: In the same pot with the bacon drippings, add the butter, onion, and garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
3. Cook the Vegetables: Add the corn and diced potatoes to the pot. Stir well to coat the vegetables in the buttery onion mixture. Cook for an additional 5 minutes.
4. Add Broth and Seasonings: Pour in the chicken or seafood broth and add the thyme and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
5. Incorporate Seafood: Add the mixed seafood to the pot and cook for another 5 minutes, or until the seafood is cooked through and opaque.
6. Finish with Cream: Stir in the heavy cream and season the chowder with salt and pepper to taste. Continue to cook for a few more minutes until the chowder is heated through.
7. Serve and Garnish: Remove the bay leaf, then ladle the chowder into bowls. Garnish with crumbled bacon and chopped fresh parsley before serving.

Extra Tips

When preparing this Seafood Chowder With Corn and Bacon, consider using fresh seafood for the best flavor, but frozen seafood can be a convenient alternative.

If using frozen seafood, verify it’s fully thawed and drained before adding it to the chowder. For an added layer of flavor, you can incorporate a splash of white wine when sautéing the onions and garlic.

This dish pairs well with crusty bread or a simple green salad. Adjust the seasoning to your preference, and feel free to add a pinch of cayenne pepper for a bit of heat.

Cozy Butternut Squash and Sage Stew

Cozy Butternut Squash and Sage Stew is an ideal dish for those chilly fall evenings when you crave something warm and comforting. This stew combines the velvety texture of butternut squash with the aromatic scent of fresh sage, creating a harmonious blend of flavors that will delight your taste buds.

The natural sweetness of the squash is complemented by the savory notes of sage, making this stew a perfect balance of taste and nutrition. It’s not only delicious but also packed with vitamins and minerals that will help keep you healthy during the fall season.

The stew is hearty enough to serve as a main course, but it also pairs beautifully with crusty bread or a side salad for a complete meal. It’s an easy dish to prepare, requiring minimal ingredients and straightforward steps, making it perfect for both novice cooks and experienced chefs.

Its vibrant orange color will add a cheerful touch to your dining table, making it a delightful dish to share with family or friends.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 tablespoon fresh sage, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup canned white beans, drained and rinsed
• 2 cups kale, chopped
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and cubing the butternut squash. Confirm the pieces are roughly the same size for even cooking. Chop the onion and mince the garlic.
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 until it becomes translucent. Stir in the garlic and cook for an additional minute until fragrant.
3. Cook the Squash: Add the cubed butternut squash to the pot and stir to coat it with the onion and garlic mixture. Pour in the vegetable broth, confirming the squash is fully submerged. Add the chopped sage, salt, black pepper, and nutmeg. Bring the mixture to a boil.
4. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer for 20-25 minutes or until the butternut squash is tender and can be easily pierced with a fork.
5. Add the Beans and Kale: Stir in the white beans and chopped kale. Cook for another 5 minutes until the kale wilts and the beans are heated through.
6. Finish with Lemon Juice: Remove the stew from the heat and stir in the lemon juice for a bright, fresh finish. Taste and adjust seasoning if necessary.
7. Serve: Ladle the stew into bowls and serve hot. Enjoy it on its own or with a side of crusty bread.

Extra Tips:

When preparing the butternut squash, using a sharp vegetable peeler will make the peeling process easier. Make sure to remove all the seeds before cubing.

If fresh sage is unavailable, dried sage can be used, but remember that dried herbs are more concentrated, so use about half the amount.

For an extra layer of flavor, you can roast the butternut squash cubes in the oven before adding them to the stew. This will give them a caramelized edge and enhance the overall depth of the dish.