The 20 Best Stew Recipes for Fall

Fall inspires a whole new menu at our house. Once the leaves begin to make their yearly transition from green to muted shades of yellow and orange, I start swapping out my dinner salads for hearty stews. I love stews packed with root vegetables and tender cuts of meat. Usually, there’s leftovers for lunch the next day, too.

There are many reasons to make stew on a chilly day. Not only are they hearty, but they’re also inexpensive and easy to make. If you can chop potatoes and stir a pot then you can make a mouth-watering stew. Trust me. Plus, stew is the original one-pot dinner! Most of the recipes below require little more than a loaf of crusty bread to complete the meal. So go ahead and embrace fall and enjoy a warming bowl of stew whenever the craving strikes.

Pro tip: If you need a quick dinner, look for fish stews, vegetarian stews, and stews that utilize a slow cooker or an Instant Pot, all are completely doable on busy weeknights.

Turn to this streamlined beef stew whenever the craving for a hearty bowl of meat and vegetables strikes. Beef chuck roast makes this meal cost effective, as well as delicious. All the ingredients go into one large pot and then all you need is some time to let it simmer. Serve with rosemary garlic beer bread.

Eggplant can be tricky to cook but the Instant Pot takes care of this problem. When cooked under pressure, it turns fall-apart tender and eradicates all bitterness. The key is salting the eggplant beforehand. A can of chickpeas adds protein and heft to this vegetarian stew.

This is a very basic Filipino recipe that comes alive with the addition of fish sauce. After quickly sautéing the onion, garlic, and scallions, dump everything else in and get it simmering. Couldn’t be easier. Rice for serving is essential.

As a child, I loved seeing a big pot of chicken and dumplings bubbling away on the stove. This Instant Pot version speeds the cooking process up and foregos the bone-in chicken for chicken thighs. Make sure to use cake flour for the airiest steamed biscuits. No Instant Pot? Make the stovetop version instead.

This bold and richly flavored beef stew won’t disappoint. After browning the beef chunks in a skillet, use wine to deglaze it and pour all the flavorful drippings into the slow cooker. Cook on high for 5 to 6 hours, or until the beef is fall-apart tender. 

The Moroccan spice blend ras el hanout provides a warming combination of cumin, coriander, ginger, and cinnamon to this vegan stew. The variety of root vegetables, dark leafy greens, and aromatics creates a satisfying bowl that you can eat on its own or ladle over couscous. This recipe makes 8 to 10 servings and keeps for up to five days in the refrigerator. 

The slow cooker is a great way to make stew on busy fall weeknights.  This chicken stew is full of Moroccan flavors and uses only 6 ingredients. Marinate the chicken the night before so that all you need to do is put everything in the slow cooker the next day.

White fish, fresh ginger, and a can of tomatoes come together to make an irresistible pot of stew that’s ready in 30 minutes. You can use frozen filets if fresh isn’t available.

I can’t resist a steaming bowl of curry. Instead of ordering it in, you can make a whole pot to enjoy. Recipe developer Andrea Nguyen suggests using Sun Brand’s Madras curry powder, which is available at many supermarkets as well as online.

The reason budae jjigae (army base stew) is called that is because in the years after the Korean War, the American army bases would distribute shelf-stable American foods such as Spam, hot dogs, and processed cheese. “Koreans are a resourceful people, and what we created with those odds and ends filled bellies in a most delicious way,” writes author Cynthia Christensen. This is her mother’s recipe, and it’s brimming with comfort.

This Puerto Rican stew is bursting with flavor and doesn’t require any sides. The whole meal is in the pot! Recaito and sazon give the dish its traditional aromatic, herb-forward flavoring. Soaking the rice is an important step in this stew but don’t worry, you’ll still be eating in 90 minutes.

According to recipe developer Irene Yoo, doenjang jjigae is a classic Korean stew. “Doenjang is made by soaking fermented soybean blocks in salt water for several months, then draining the liquid (which is ganjang, or soy sauce).” Along with high-quality doenjang, Irene uses medium firm tofu for a quick and flavorful stew that is ready in 35 minutes.

Simply Recipes Contributor Alicia Ramkirpal-Senhouse says, “Sourcing wiri wiri peppers for this recipe can be difficult. There are some shops on Etsy that sell these peppers if you can’t find them locally. You can swap them for habanero or Scotch bonnet peppers.”

Kimchi Jjigae is a spicy Korean stew. According to recipe developer Vivian Jao, “It’s a dish made in Korean homes and restaurants to use up surplus kimchi. While the stew can be made mild, it’s meant to be as spicy as it is vibrant red.” Beyond kimchi, this stew has a hefty portion of pork belly, as well as firm tofu to round it out. Serve with rice and sigeumchi namul.

Simply Recipes Founder Elise Bauer says, “Whatever ale you have used in the cooking makes for a great drink accompaniment to the stew.”

Warm up on a chilly day with a comforting bowl of lamb stew. Pomegranate molasses is sweet and tangy and adds a layer of flavor to this stew that you won’t find in other recipes. The short ingredient list and flexible cook time makes this meal manageable for a weeknight.

You can make this vegan stew even on the busiest of weeknights because it only needs to cook for 30 minutes. Look for brown lentils because they hold their shape when cooked. Smoked salt and smoked paprika add a touch of smokiness but if you don’t have the smoked version of these spices, use as directed and then add a drop or two of liquid smoke. 

This stew is sunshine in a bowl. Harissa, turmeric, and cumin season the broth and flavor the chicken. To finish the stew, shred the chicken and blend with an immersion blender.

Fish is notoriously quick cooking and this stew is no exception. A longtime favorite with readers, the stew is delicious as is but can also be adapted to your preferences. You can make an even heartier stew by adding shellfish and potatoes.

Italian sausage, savoy cabbage, white beans, and aromatics come together to create a flavorful stew that’s ready in an hour. Serve with shredded parmesan and crusty bread. Leftovers make an excellent lunch.