Food Recipes Dinner Stews 33 Hearty Stew Recipes Select from beef, chicken, short rib, seafood, and vegetarian stews to put in your winter rotation. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 17, 2024 Trending Videos Close this video player Photo: CARA CORMACK Stews are the ultimate cold-weather comfort food. Whether you prefer something classic, like a hearty beef stew in red wine sauce, or something lighter, like Gail Simmons' chicken stew, these recipes are our heartiest stews to warm you up. 01 of 33 Bo Kho (Vietnamese Beef Stew) Greg DuPree Sop up this Vietnamese beef stew's fragrant broth — flavored with lemongrass, ginger, star anise, and plenty of fresh herbs — with a chewy baguette or ladle over noodles. Get the Recipe 02 of 33 Seafood Gumbo Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Tiffany Derry, of Roots Southern Table in Dallas, grew up with gumbo. Her version includes chicken breasts and thighs, andouille sausage, blue crabs, shrimp, and a generous amount of okra. Get the Recipe 03 of 33 Short Rib Stew Maxwell Cozzi When chef Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered. Get the Recipe 04 of 33 Kale and White Bean Stew Diana Chistruga Combining two Portuguese favorites — kale-and-sausage soup and a bean, sausage, and tomato stew — makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni. Get the Recipe 05 of 33 Beef Stew in Red Wine Sauce CARA CORMACK For this beef stew, chef Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender, and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends. Get the Recipe 06 of 33 Oven-Braised Veal Stew with Black Pepper and Cherries Victor Protasio A rich, wintry stew with a tart, slightly sweet bite from sour cherries gets its deep flavor from tender veal. Get the Recipe 07 of 33 Julia Child's Best Beef Stew Matt Taylor-Gross / Food Styling Debbie Wee This beef stew is from Julia Child's first column in Food & Wine, and is a classic deeply flavorful long-simmered dish. Get the Recipe 08 of 33 Creamy Chicken Stew Photo by Antonis Achilleos / Food Styling by Ali Ramee / Prop Styling by Claire Spollen On those hectic chilly weeknights when all you want is something quick, warm, and comforting, this refined creamy chicken stew is all you need. Get the Recipe 09 of 33 Green Curry Lobster Stew with Sweet Potato and Mushrooms Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell A pillar of Maine cooking, this aromatic lobster stew is enriched with umami-heavy Golden Mountain sauce and hen-of-the-woods mushroom confit. Get the Recipe 10 of 33 Brunswick Stew Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen A beloved comfort dish with roots in traditional Southern cuisine, this sweet-savory stew features tender braised pork shoulder and vegetables. Get the Recipe 11 of 33 Swiss Army Stew Jennifer Causey This dish is simple, utilitarian fare meant for feeding a large group, and it’s deeply nourishing. Get the Recipe 12 of 33 Caribbean-Style Fish Stew Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This bright, flavorful stew features a whole red snapper and is seasoned with thyme, garlic, ginger, lime, and Scotch bonnet peppers. Get the Recipe 13 of 33 Lamb Tagine with Green Olives and Lemon © Kana Okada When making most stews, cooks typically brown the meat before braising it; here, chef Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives, and lemon; the broth is delicious over couscous. Get the Recipe 14 of 33 Yucatán Pork Stew with Ancho Chiles and Lime Juice © Cedric Angeles Chef and butcher Tia Harrison breaks down a pig each week at San Francisco butcher shop Avedano's. She finds stew is a versatile way to use cuts like pork shoulder, shanks, and belly. Here, she cooks the stew with pleasantly bitter ancho chiles. Get the Recipe 15 of 33 Spicy Coconut Chicken Stew with Corn Abby Hocking / Food & Wine This sweet and spicy coconut milk–based stew gets lots of bright flavor from spinach, basil, chiles, and lime juice. Get the Recipe 16 of 33 Chickpea Stew with Spinach and Chorizo © Quentin Bacon This stew, like all those in Catalonia, starts with sofrito, a thick sauce made with sautéed onions and tomatoes. Once you get all the ingredients in the pot, there's not much to do besides enjoy the aroma wafting from this hearty, spicy, soupy stew as it slowly cooks. Get the Recipe 17 of 33 Ed's Portuguese Fish Stew © Con Poulos This flavorful stew, named after chef Michael Cimarusti's Portuguese uncle, is loaded with clams, mussels, and cod as well as chunks of linguiça, a smoky, mildly hot, cured Portuguese sausage. Get the Recipe 18 of 33 Carbonnade à la Flamande (Flemish Beef Stew) © Con Poulos This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made. Get the Recipe 19 of 33 Pork-and-Green-Chile Stew © Lucy Schaeffer A mix of mild chiles (poblano, Anaheim) and hot ones (serrano) gives body and heat to this quick braise made with boneless pork shoulder (ask your butcher to trim it for you). Get the Recipe 20 of 33 Giant Lima Beans with Stewed Tomatoes and Oregano Pesto © Cedric Angeles Tangy feta cheese, a bright herbal pesto and a crisp bread crumb topping all elevate this tomato-bean stew. It's sensational made with meaty Rancho Gordo giant limas from Peru, silky gigantes, or large limas from the grocery store. Get the Recipe 21 of 33 Chicken and Barley Stew with Dill and Lemon © Quentin Bacon This one-pot dinner from Top Chef judge Gail Simmons is an enriched take on classic chicken soup with rice; at once flavorful, hearty, and comforting. Get the Recipe 22 of 33 Hunter's Stew with Braised Beef and Wild Rice © Ethan Hill David Ansel makes this stew with venison and venison stock, but it's equally delicious prepared with beef chuck. The meat is slowly braised in Madeira to bring out its rich flavor, then it's combined with beef-based broth and nutty, slightly crunchy wild rice. Get the Recipe 23 of 33 Oxtail and White Sweet Potato Stew Johnny Miller A red wine braise, complete with other mulling ingredients like fresh orange and whole spices, makes the oxtails in this stew fall-apart tender and flavorful. The longer the braise, the better, says New York chef JJ Johnson. "I forgot about it in the oven and returned to find it perfectly cooked," he says. Get the Recipe 24 of 33 Hunter's Sausage-and-Sauerkraut Stew Greg DuPree This Polish "hunter's stew" typically combines at least three different meats, from wild game to pork ribs, sausages, and veal. Chef Andrew Zimmern uses lightly smoked bacon, chicken thighs, and kielbasa in his version. He also adds roasted bell peppers for depth, buttery chanterelles, and crisp-tender fennel. The stew simmers with fermented sauerkraut, another traditional element. "Thankfully," says Zimmern, "[the sauerkraut] is available in almost any supermarket you walk into." Get the Recipe 25 of 33 Fisherman's-Style Seafood Stew Con Poulos Chef Fabio Trabocchi of Casa Luca in Washington, D.C., says the key to this brodetto-inspired recipe is to cook the fish and shellfish in stages. The crusty ciabatta toasts make this stew a warming winter meal. Get the Recipe 26 of 33 Shrimp-and-Sausage Stew CREDIT: © JOHN KERNICK Even though chef Linton Hopkins's stew is full of shrimp and sausage, the best part is the delicate lima beans, a Southern staple. Get the Recipe 27 of 33 Lamb Stew with Root Vegetables © Ellie Miller Jim Clendenen's version of this classic French stew, called navarin d'agneau, was inspired by vegetables from an extraordinary organic produce purveyor, the Chef's Garden, in his native Ohio. Get the Recipe 28 of 33 Black-Eyed Pea Stew with Sausage © Lucy Schaeffer Top Chef judge Gail Simmons skips soaking beans, instead opting for black-eyed peas in this thick and luscious stew, which gets cooked right in the pot alongside spicy Italian sausage. Get the Recipe 29 of 33 Pork and Wild Mushroom Daube © James Baigrie The Provençal stews called daubes are cooked in wide-bellied, narrow-necked earthenware pots (daubières). The lids are specifically designed to trap moisture during cooking. A Dutch oven or a bean pot is a perfect stand-in for a daubière. Get the Recipe 30 of 33 Awaze Tibs (Ethiopian Spiced Lamb Stew) © John Kernick Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine. Some cooks like it dry, but chef Hiyaw Gebreyohannes prefers it saucy — all the better for mopping up with Ethiopia's crêpe-like bread, injera. Get the Recipe 31 of 33 Lecsó (Hungarian Sausage Stew) with Ale © Antonis Achilleos This recipe for lecsó, a traditional sausage, tomato, and bell pepper stew from Hungary, is made with beer for a deep, rich flavor. Get the Recipe 32 of 33 Beef Rib Eye and Vegetable Stew © Tina Rupp This incredibly hearty stew can be on the table in less than half an hour. Get the Recipe 33 of 33 Pork and Tomatillo Stew © Ellie Miller This spicy stew is loaded with pork and plenty of vegetables. California winemaker Andrew Murray makes it for his employees around harvest time. "It's our comfort food at the winery," he says. "And it's a nice excuse to stop for a few minutes and eat together, even when we're busy." Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit