As the leaves turn golden and the crisp autumn air settles in, there’s nothing quite like a warm, comforting bowl of stew to cozy up with. And this season, we’re serving up 20 hearty fall stew recipes that are sure to become new favorites. From classic beef and butternut squash to innovative combinations like curried cauliflower and chickpea, these stews are the perfect way to celebrate the flavors of the harvest season.
Whether you’re in the mood for something comforting and familiar or adventurous and new, we’ve got a recipe that’s sure to hit the spot. So grab your slow cooker or put on a pot on the stove and get ready to simmer up some serious comfort food magic.
Slow Cooker Beef and Butternut Squash Stew
A hearty and comforting stew that’s perfect for a chilly evening, this slow cooker recipe combines tender beef with the sweet and nutty flavor of butternut squash.
Ingredients:
– 1 lb beef chuck or round, cut into 2-inch pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup beef broth
– 1/2 cup red wine (optional)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Brown the beef in a skillet over medium-high heat, then transfer it to the slow cooker.
2. Add the chopped onion, minced garlic, butternut squash, beef broth, red wine (if using), and thyme to the slow cooker.
3. Season with salt and pepper to taste.
4. Cook on low for 8-10 hours or high for 4-6 hours.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Spiced Pumpkin and Chickpea Stew
Warm up with this comforting and aromatic stew, perfect for a cozy evening.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (15 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot, sauté the onions and garlic in a little water until softened.
2. Add the pumpkin, cumin, cinnamon, nutmeg, and salt. Cook for 10 minutes, stirring occasionally.
3. Add the chickpeas, vegetable broth, and diced tomatoes. Bring to a simmer.
4. Reduce heat and let stew cook for 30-40 minutes or until the pumpkin is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Harvest Vegetable Stew with Rosemary
Harvest Vegetable Stew with Rosemary Recipe
Summary:
This hearty stew celebrates the flavors of fall with a medley of roasted vegetables and the aromatic essence of rosemary, perfect for a cozy evening meal.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large red bell pepper, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 sprigs fresh rosemary, chopped
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add carrots, potatoes, bell pepper, and mushrooms; cook for 10 minutes, stirring occasionally.
5. Stir in rosemary, thyme, salt, and pepper.
6. Pour in vegetable broth; bring to a boil.
7. Reduce heat to low and simmer, covered, for 25-30 minutes or until vegetables are tender.
Cooking Time: 35-40 minutes
Serves: 4-6
Creamy Mushroom and Wild Rice Stew
Warm up with this comforting, flavorful stew that combines tender wild rice with sautéed mushrooms and a rich creamy sauce.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Cook wild rice according to package instructions using water or broth. Set aside.
2. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5-7 minutes.
4. Stir in thyme and cook for 1 minute.
5. Add cooked wild rice to the pot, stirring to combine with mushroom mixture.
6. Pour in heavy cream and season with salt and pepper to taste.
7. Simmer stew over low heat for 10-15 minutes or until heated through.
Cooking Time: 25-30 minutes
Smoky Black Bean and Sweet Potato Stew
This hearty stew combines the natural sweetness of sweet potatoes with the smokiness of black beans, creating a deliciously comforting meal.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 medium sweet potato, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the sweet potato, black beans, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let stew cook for 25-30 minutes, or until sweet potatoes are tender.
Cooking Time: 25-30 minutes
Apple Cider Braised Pork Stew
Transform a humble pork shoulder into a tender, flavorful masterpiece with the help of apple cider and autumn spices.
Ingredients:
– 2 lbs pork shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup apple cider
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the pork pieces in a little oil over medium-high heat, about 5 minutes.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add garlic, apple cider, brown sugar, cinnamon, nutmeg, salt, and pepper. Stir to combine.
5. Bring mixture to a simmer, then cover and transfer to preheated oven.
6. Braise for 2-3 hours or until pork is tender and falling apart.
7. Serve hot, garnished with thyme leaves if desired.
Cooking Time: 2-3 hours
Lentil and Kale Stew with Turmeric
Warm up with this hearty and nutritious stew that combines the comforting flavors of lentils, kale, and turmeric.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 teaspoon ground turmeric
– Salt and pepper, to taste
– Optional: 1/4 cup grated carrots or other vegetables of your choice
Instructions:
1. In a large pot, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. In a separate pan, sauté onion and garlic over medium heat until softened.
3. Add chopped kale to the pan and cook until wilted, about 5 minutes.
4. Stir turmeric into the cooked kale mixture.
5. Combine cooked lentils, kale-turmeric mixture, salt, and pepper in the large pot.
6. Taste and adjust seasoning as needed. Serve hot, garnished with optional grated carrots or other vegetables.
Cooking Time: 30-40 minutes
Moroccan-Inspired Lamb and Apricot Stew
Savor the exotic flavors of Morocco with this hearty stew, featuring tender lamb, sweet apricots, and aromatic spices.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup dried apricots, chopped
– 1 cup chicken broth
– 1/4 cup honey
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add lamb, onion, and garlic; cook until browned, about 5 minutes.
3. Add apricots, broth, honey, cumin, smoked paprika (if using), salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours or until lamb is tender.
5. Serve hot, garnished with parsley or cilantro leaves.
Cooking Time: 1 hour 30 minutes
Roasted Tomato and White Bean Stew
Roasted Tomato and White Bean Stew: A Hearty Winter Warmer
This stew is a perfect blend of flavors and textures, combining the sweetness of roasted tomatoes with the creaminess of cannellini beans. Serve with crusty bread for a cozy dinner.
Ingredients:
– 2 lbs ripe tomatoes
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the tomatoes in half and toss with olive oil, salt, and pepper on a baking sheet.
3. Roast the tomatoes for 20-25 minutes, or until they release their juices and start to caramelize.
4. In a large pot, sauté the chopped onion and minced garlic over medium heat until softened.
5. Add the roasted tomatoes, cannellini beans, vegetable broth, and dried oregano to the pot.
6. Bring the stew to a simmer and cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: Approximately 45-50 minutes
Curried Cauliflower and Chickpea Stew
A flavorful and nutritious stew that combines the creamy texture of cauliflower with the comforting warmth of chickpeas, all wrapped up in a rich and aromatic curry sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz), full-fat
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add cauliflower and chickpeas. Stir to combine.
4. Pour in coconut milk and season with salt and pepper. Bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until the cauliflower is tender.
6. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 25 minutes
Maple-Glazed Chicken and Root Vegetable Stew
This hearty stew combines the sweetness of maple glaze with the savory flavors of chicken and root vegetables, perfect for a cozy dinner.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp pure maple syrup
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 1 large red potato, peeled and chopped
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, salt, and pepper.
3. Brush the mixture on both sides of the chicken thighs.
4. In a large Dutch oven or heavy pot, cook the chopped onion over medium heat until softened, about 5 minutes.
5. Add garlic, carrots, parsnips, and potato to the pot. Cook for an additional 10-12 minutes, stirring occasionally, until vegetables are tender.
6. Add chicken broth and thyme to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until chicken is cooked through.
Cooking Time: Approximately 45-50 minutes
Quinoa and Butternut Squash Stew with Sage
This hearty stew is a perfect blend of comforting flavors, packed with nutritious quinoa and roasted butternut squash. The earthy note from the sage adds a delightful twist to this seasonal delight.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons dried sage
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Cook quinoa according to package instructions.
4. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened.
5. Add roasted squash, vegetable broth, sage, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in cooked quinoa. Serve warm, garnished with parsley if desired.
Cooking Time: 1 hour 15 minutes
Beef Bourguignon Fall Stew
A hearty and comforting French-inspired stew perfect for a chilly fall evening, featuring tender beef, rich flavors, and a depth of umami from the mushrooms.
Ingredients:
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 2 cups beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper, to taste
– Fresh thyme, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
2. Reduce heat to medium; add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the mushrooms, wine, broth, tomato paste, and bay leaf. Stir to combine.
4. Return the beef to the pot, season with salt and pepper, and cover.
5. Simmer for 2 1/2 hours or until the beef is tender. Serve hot, garnished with chopped thyme if desired.
Cooking Time: Approximately 2 1/2 hours
Autumn Turkey and Wild Rice Stew
As the seasons change, warm up with this hearty stew that combines tender turkey, nutty wild rice, and autumn’s best flavors.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
– 2 cups mixed wild rice (including brown, red, and white varieties)
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup diced carrots
– 1 cup diced celery
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, sauté the turkey, onion, garlic, carrots, and celery in a little oil until browned.
3. Add the wild rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then cover and transfer to the preheated oven.
4. Bake for 45-50 minutes or until the turkey is cooked through and the rice is tender.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Spicy Sausage and Cabbage Stew
A hearty, flavorful stew that’s perfect for a chilly evening. This spicy sausage and cabbage stew is a twist on traditional sauerkraut dishes, with the added kick of jalapenos.
Ingredients:
– 1 lb spicy sausage (such as andouille or chorizo), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups shredded cabbage
– 1 cup chicken broth
– 1/2 cup diced tomatoes
– 1 jalapeno pepper, sliced
– 1 tsp caraway seeds
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cabbage, chicken broth, diced tomatoes, jalapeno, caraway seeds, salt, and pepper. Stir to combine.
4. Bring mixture to a boil, then reduce heat to medium-low and simmer for 20-25 minutes or until cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Sweet Potato and Peanut Stew
Warm up with this comforting and flavorful stew that combines the natural sweetness of sweet potatoes with the richness of peanuts.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 tablespoon peanut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken or vegetable broth
– 1/4 cup peanuts, chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the peanut oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika; cook for 1 minute.
4. Add the diced sweet potatoes, diced tomatoes, broth, and peanuts. Season with salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Herbed Potato and Leek Stew
Herbed Potato and Leek Stew Recipe
This hearty stew combines tender potatoes and caramelized leeks with fresh herbs, perfect for a cozy evening meal.
Ingredients:
– 2 large leeks, cleaned and sliced
– 3-4 medium-sized potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken or vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the sliced leeks and cook for 10-12 minutes, stirring occasionally, until they are tender and caramelized.
3. Add the chopped onion and minced garlic; cook for an additional 2-3 minutes.
4. Add the cubed potatoes, thyme, salt, and pepper. Stir to combine.
5. Pour in the broth and bring the mixture to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until potatoes are tender.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Venison and Cranberry Stew
A hearty and flavorful stew perfect for the cold winter months, combining the rich flavor of venison with the tartness of cranberries.
Ingredients:
– 1 lb venison steak or ground venison
– 2 cups mixed vegetables (carrots, potatoes, onions)
– 1 cup fresh or frozen cranberries
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the venison and cook until browned, about 3-4 minutes per side. Remove from pot and set aside.
3. Add the mixed vegetables and cook until they start to soften, about 5 minutes.
4. Add the cranberries, beef broth, red wine (if using), thyme, salt, and pepper. Stir to combine.
5. Return the venison to the pot and bring to a simmer.
6. Reduce heat to low and let stew cook for 1 1/2 hours or until the venison is tender.
7. Serve hot and enjoy!
Cooking Time: 1 1/2 hours
Coconut Curry Lentil Stew
Warm up with this aromatic and nutritious stew that combines the comfort of lentils with the richness of coconut curry.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger in a little water until softened.
2. Add lentils, diced tomatoes, coconut milk, curry powder, and cumin. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45 minutes
Bison and Barley Stew with Thyme
This rich and comforting stew is perfect for a chilly evening, featuring tender bison, nutty barley, and the warmth of thyme. Simmered in a flavorful broth, this dish is sure to become a new favorite.
Ingredients:
– 1 lb bison steak or ground bison
– 2 cups mixed vegetables (carrots, celery, potatoes)
– 1 cup pearled barley
– 4 cups beef broth
– 2 tbsp olive oil
– 2 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. Brown the bison in a large Dutch oven over medium-high heat, then set aside.
3. Add the olive oil, then sauté the mixed vegetables until tender.
4. Add the barley, beef broth, and thyme to the pot. Stir well.
5. Return the browned bison to the pot, season with salt and pepper, and bring to a boil.
6. Cover and transfer to the preheated oven for 1 1/2 hours, or until the stew is tender and the barley is cooked.
Cooking Time: 1 1/2 hours
Summary
As the weather cools down, warm up with these 20 hearty fall stew recipes. From classic beef and butternut squash to spiced pumpkin and chickpea, there’s something for everyone. Try slow cooker recipes like Apple Cider Braised Pork Stew or Roasted Tomato and White Bean Stew. For a vegetarian option, look to Curried Cauliflower and Chickpea Stew or Herbed Potato and Leek Stew. There are also international twists, such as Moroccan-Insired Lamb and Apricot Stew or Coconut Curry Lentil Stew. Whatever your taste, these stews will fill you with cozy warmth.
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