On the first cold Saturday of the fall, I put a pot on the stove before I leave for the gym. When I walk back in 2 hours later the whole house smells like dinner, and nothing beats that. Stew is also the easiest way I know to feed a family a serious amount of protein on a budget. Grab your biggest pot.
1) Beef Bourguignon
This is the stew I make when I have a whole afternoon and want to show off a little. Chuck roast braises in red wine with mushrooms, pearl onions and bacon until it falls apart with a fork. The beef brings a big dose of protein to every bowl. Serve it over egg noodles or mashed potatoes.
2) Tuscan White Bean and Tomato Stew
Creamy white beans, tomatoes, garlic and a sprig of rosemary, simmered until thick and rich. It’s proof a meatless stew can still be hearty. Beans carry a good amount of plant protein, and a pile of parmesan on top adds more. Have crusty bread ready for the bottom of the bowl.
3) Classic Chicken Stew
Bone-in chicken thighs simmer in the pot until tender, then I pull the meat and stir it back into a thick, herby gravy with root vegetables. Thighs stay juicy where breasts would dry out. This is my go-to when someone in the house is under the weather. Serve with biscuits.
4) Seafood and Snap Pea Stew
Scallops, shrimp and white fish in a light, fragrant broth with crisp snap peas. It’s a lighter take on stew that still eats like a full meal. Seafood cooks fast, so add it in the last 5 minutes. I make this when I want something special on a weeknight.
5) Irish Guinness Beef Stew
Guinness gives this stew a deep, malty richness nothing else can. Chuck, carrots, parsnips and potatoes simmer low for a few hours until everything is tender. It’s hearty and warming on the coldest nights. Soda bread on the side, if you can find it.
6) Meat and Potato Stew
The old-school kind my grandmother made. Beef chunks, potatoes, carrots and onions in a thick, savory gravy. I brown the beef in batches so every piece gets a real crust. Toast on the side for dunking is non-negotiable.
7) Turkey Vegetable Stew
After Thanksgiving, this is where the leftover turkey goes. Turkey, carrots, celery, potatoes and green beans in a rich broth thickened with a little flour. It’s lean, filling and stretches one bird into several more meals. Swap in rotisserie chicken the rest of the year.
8) Hungarian Goulash
Sweet paprika is the backbone here, and plenty of it. Beef chunks braise with onions and peppers until the sauce turns a deep red. It’s simple food with big flavor. I serve it over egg noodles with a spoon of sour cream.
9) Pozole Rojo
Mexican pork and hominy stew in a deep red chile broth. The toppings are half the fun: sliced radishes, cabbage, lime, oregano and a little onion. Pork shoulder gives it rich flavor and plenty of protein. Make a big batch, it’s even better on day two.
10) Moroccan Chicken Tagine
Chicken thighs, chickpeas, apricots and warm spices like cumin, cinnamon and ginger. The sweet and savory mix is what makes it special. You don’t need a tagine, a Dutch oven works just as well. Serve with couscous and fresh mint.
11) Chickpea and Spinach Curry
When I want a meatless night, this is my pick. Chickpeas simmer in a spiced tomato and coconut sauce with a few big handfuls of spinach. Stir in Greek yogurt at the end for creaminess and extra protein. Serve with rice or warm naan.
12) Turkey Chili
Ground turkey keeps it lean, and a mix of beans, tomatoes and plenty of chili powder keeps it from tasting like diet food. I make a double batch every few weeks and freeze half. One bowl clears 30 grams protein easily. Top with cheese, onion and a dollop of Greek yogurt.
13) Chicken and Dumplings
Creamy chicken stew topped with fluffy drop dumplings that steam right in the pot. It’s pure comfort. I use rotisserie chicken when I’m short on time. Cover the pot and don’t peek while the dumplings cook.
14) White Bean Chicken Chili
Shredded chicken, white beans, green chiles and a creamy broth. It’s milder than a red chili and a great way to change things up. I stir in a little cream cheese at the end for richness. Fresh cilantro and lime on top make it pop.
15) Chicken and Sausage Gumbo
The roux takes patience, but it’s the soul of the dish. Chicken thighs and andouille sausage simmer with okra and the trinity until the flavors meld. I make it on lazy Sundays and eat it all week. Serve over rice with a dash of hot sauce.
16) Beef and Butternut Squash Chili
Sweet chunks of squash balance the heat of this beefy chili perfectly. I set it in the slow cooker in the morning and forget it. The beef brings the protein, and the squash adds fiber and color. It’s a fall favorite at my house.
17) Shrimp Etouffee
A Louisiana classic built on a dark roux with the holy trinity of onion, celery and bell pepper. Shrimp go in at the end so they stay tender. It’s rich, a little spicy and serious comfort food. Spoon it over white rice.
18) Pork Green Chile Stew
Pork shoulder, roasted green chiles, potatoes and onions in a spicy broth. This New Mexico staple is warming and bold. The pork gets so tender it melts. Warm tortillas are the perfect sidekick.
19) Chicken Cacciatore
Hunter-style chicken braised with tomatoes, peppers, mushrooms and olives. It’s rustic, bold and one of my favorite ways to cook chicken thighs. The sauce is perfect for soaking up with potatoes or bread. It gets better every time you reheat it.
20) Lamb and Root Vegetable Stew
Lamb shoulder, carrots, turnips and parsnips braised in a rich broth with rosemary and garlic. Lamb has a richer flavor than beef and holds up to long cooking. It’s my pick for a cold holiday weekend. A little mint gremolata on top brightens it.
21) Texas Beef Chili
No beans, just beef, chiles and spice the way Texans like it. I use cubed chuck instead of ground so every bite has something to chew on. It’s about as protein-dense as a stew gets. Serve with cornbread and cold beer.
22) Chicken Paprikash
Chicken simmered in a creamy paprika sauce until it’s tender and rosy. It’s another Hungarian classic that deserves more love. I lighten the sauce with Greek yogurt instead of all sour cream. Serve it over buttered noodles.
