20 Hearty Winter Stew Recipes Delicious

As the winter chill sets in, there’s nothing quite like a steaming bowl of hearty stew to warm you from the inside out. Whether you’re craving classic comfort food or eager to try something new, our roundup of 20 Hearty Winter Stew Recipes is sure to inspire your next cozy meal. Dive in and discover your new favorite dish to beat the cold!

Beef and Barley Winter Stew

Nothing warms up a chilly evening like a hearty bowl of Beef and Barley Winter Stew, simmered to perfection with tender chunks of beef and wholesome barley.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes. Add garlic and cook for 1 more minute.
3. Return the beef to the pot. Add beef broth, barley, thyme, salt, pepper, and bay leaves. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until beef is tender and barley is cooked through.
5. Remove bay leaves before serving. Enjoy the stew hot, garnished with fresh parsley if desired.

The slow simmering melds the flavors beautifully, while the barley adds a delightful chewiness that makes this stew stand out.

Tip: For an even richer flavor, let the stew sit overnight in the fridge and reheat the next day.

Chicken and Dumpling Stew

There’s nothing like a bowl of Chicken and Dumpling Stew to warm you up from the inside out—comfort food at its finest.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add cubed chicken breast and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same pot, add diced onion, sliced carrots, and chopped celery. Cook until softened, about 5 minutes. Stir in 3 cloves minced garlic and cook for 1 minute more.
3. Pour in 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. In a bowl, mix 1 cup all-purpose flour, 2 tsp baking powder, 1/2 cup milk, and 2 tbsp melted unsalted butter to form a dough. Drop tablespoon-sized dumplings into the simmering stew.
5. Cover and cook for 15 minutes without lifting the lid, until dumplings are fluffy and cooked through.

The dumplings soak up the savory broth, creating a pillowy texture that contrasts beautifully with the tender chicken and vegetables.

Tip: For extra flavor, stir in a splash of heavy cream before serving.

Lamb and Root Vegetable Stew

Nothing warms the soul quite like a hearty Lamb and Root Vegetable Stew, perfect for those chilly evenings when you crave something comforting yet wholesome.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 large potato, peeled and cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add diced onion and minced garlic. Cook until softened, about 3 minutes.
3. Return the lamb to the pot. Add beef broth, carrots, parsnips, potato, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and the bay leaf. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the lamb is tender and the vegetables are soft.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

The slow simmering melds the flavors beautifully, creating a stew where the lamb is fork-tender and the root vegetables soak up all the rich, savory broth.

Tip: For an extra layer of flavor, brown the lamb in batches to avoid overcrowding the pot, ensuring each piece gets a perfect sear.

Vegetarian Lentil Stew

Warm up your kitchen with this hearty Vegetarian Lentil Stew, a comforting bowl that’s packed with protein and flavor.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 can diced tomatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until lentils are tender.
4. Stir in 2 cups fresh spinach and 1 tbsp lemon juice, cooking for an additional 2 minutes until the spinach is wilted.

The smoked paprika and lemon juice give this stew a unique depth of flavor with a bright finish, making it a standout dish that’s as nutritious as it is delicious.

Tip: For an extra creamy texture, blend half of the stew before adding the spinach.

Spicy Sausage and Kale Stew

Warm up your kitchen with this hearty Spicy Sausage and Kale Stew, a perfect blend of spicy, savory, and slightly bitter flavors that come together in a comforting bowl.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 4 cups chopped kale, stems removed
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the spicy Italian sausage and cook, breaking it apart with a spoon, until browned, about 5 minutes.
2. Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
3. Pour in the chicken broth and diced tomatoes with their juice. Stir in the dried oregano and red pepper flakes. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Add the chopped kale to the pot. Simmer until the kale is wilted and tender, about 5 minutes. Season with salt and pepper to taste.

The magic of this stew lies in the kale’s ability to soften just enough to meld with the spicy sausage, creating a dish that’s both vibrant and deeply satisfying.

Tip: For an extra kick, garnish with grated Parmesan cheese and a drizzle of olive oil before serving.

Slow Cooker Beef Stew

There’s nothing quite like coming home to the rich, comforting aroma of slow-cooked beef stew. This version is packed with tender chunks of beef and hearty vegetables, all simmered to perfection in a savory broth.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 2 bay leaves
• 4 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped

Instructions

1. In a large bowl, toss the beef cubes with flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches, transferring to the slow cooker as you go.
3. Deglaze the skillet with 1 cup red wine, scraping up any browned bits, then pour into the slow cooker.
4. Add 4 cups beef broth, 2 tbsp tomato paste, 2 cloves minced garlic, 1 tsp dried thyme, and 2 bay leaves to the slow cooker. Stir to combine.
5. Layer the carrots, potatoes, and onion on top of the beef. Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
6. Remove the bay leaves before serving. The stew is ready when the beef is melt-in-your-mouth tender and the vegetables are perfectly soft.

What sets this stew apart is the depth of flavor from the red wine and tomato paste, creating a rich, velvety sauce that coats every bite.

Tip: For an even thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the stew during the last 30 minutes of cooking.

Turkey and Sweet Potato Stew

Warm up your kitchen with this hearty Turkey and Sweet Potato Stew, a comforting dish that combines savory and sweet flavors in every spoonful.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1 cup frozen peas

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
2. Add the diced onion and minced garlic to the pot. Cook for another 3 minutes, until the onion is translucent.
3. Stir in the sweet potatoes, chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon ground cinnamon. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the sweet potatoes are tender.
4. Add the frozen peas and cook for an additional 5 minutes, until the peas are heated through.

The subtle hint of cinnamon in this stew adds a unique warmth that perfectly complements the sweetness of the potatoes and the savoriness of the turkey.

Tip: For an extra layer of flavor, try browning the sweet potatoes in the pot before adding the broth.

Moroccan Chickpea Stew

Warm up your kitchen with this hearty Moroccan Chickpea Stew, a vibrant dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 (28-oz) can diced tomatoes
• 2 (15-oz) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1/2 cup dried apricots, chopped
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Stir in garlic, cumin, cinnamon, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add diced tomatoes, chickpeas, vegetable broth, and apricots. Bring to a simmer.
4. Reduce heat to low, cover, and let stew simmer for 20 minutes, stirring occasionally.
5. Season with salt and pepper to taste. Serve garnished with fresh cilantro.

The sweet apricots and warm spices create a delightful contrast that makes this stew unforgettable.

Tip: For extra creaminess, mash a few chickpeas before adding them to the pot.

Irish Beef and Guinness Stew

There’s nothing quite like a hearty Irish Beef and Guinness Stew to warm you up from the inside out. This rich, flavorful dish is a comforting classic that’s perfect for any chilly evening.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 bottle (12 oz) Guinness beer
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp water

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
3. Return the beef to the pot. Pour in the Guinness, beef broth, and Worcestershire sauce. Stir in the thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
4. In a small bowl, mix the flour and water to create a slurry. Stir this into the stew to thicken it. Cook for an additional 10 minutes.

The deep, malty flavor of Guinness melds beautifully with the tender beef and vegetables, creating a stew that’s robust and satisfying. It’s a dish that truly benefits from slow cooking, allowing all the flavors to develop fully.

Tip: For an even richer flavor, let the stew sit overnight in the refrigerator before reheating and serving.

French Onion Beef Stew

Warm up your kitchen with this French Onion Beef Stew, a hearty twist on the classic soup that’s sure to become a weeknight favorite.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 4 cups beef broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded Gruyère cheese
• 4 slices French bread, toasted

Instructions

1. In a large pot, heat olive oil over medium heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onions and cook until caramelized, about 15 minutes, stirring occasionally. Add garlic and cook for 1 more minute.
3. Sprinkle flour over onions and stir to coat. Gradually add beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper, stirring constantly.
4. Return beef to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 hours until beef is tender.
5. Preheat broiler. Ladle stew into oven-safe bowls, top with toasted French bread and shredded Gruyère. Broil for 2-3 minutes until cheese is bubbly and golden.

The melty Gruyère topping adds a luxurious finish to this deeply flavorful stew, making it a standout dish for any dinner table.

Tip: For an even richer flavor, let the stew sit overnight in the fridge before serving—the flavors meld beautifully.

Wild Mushroom and Farro Stew

This Wild Mushroom and Farro Stew is a hearty, earthy dish that brings the forest to your table with its rich flavors and satisfying textures.

Ingredients

• 1 cup farro, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound mixed wild mushrooms (such as shiitake, cremini, and oyster), cleaned and sliced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Add 2 cloves minced garlic and cook for another minute until fragrant.
3. Stir in the mixed wild mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
4. Add 1 cup rinsed farro, 4 cups vegetable broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh thyme leaves. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the farro is tender.
5. Stir in 1/2 cup grated Parmesan cheese until melted and combined.
6. Garnish with 2 tablespoons chopped fresh parsley before serving.

The combination of chewy farro and meaty mushrooms creates a stew that’s both comforting and sophisticated, perfect for impressing guests or treating yourself on a chilly evening.

Tip: For an even deeper flavor, try sautéing the mushrooms in batches to ensure they all get nicely browned.

Black Bean and Squash Stew

Warm up your kitchen with this hearty Black Bean and Squash Stew, a perfect blend of sweet and savory that’s as nutritious as it is comforting.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
3. Add the butternut squash, black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
4. Stir in the fresh cilantro just before serving.

The smoky paprika and sweet squash create a depth of flavor that makes this stew a standout, especially when garnished with extra cilantro for a fresh contrast.

Tip: For an extra creamy texture, mash a few of the black beans before adding them to the pot.

Pork and Apple Cider Stew

Nothing warms up a chilly evening like this Pork and Apple Cider Stew, where tender pork meets the sweet tang of apple cider in a comforting embrace.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 cups apple cider
• 1 cup chicken broth
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 bay leaves
• 2 tbsp all-purpose flour

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add pork cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Return pork to the pot. Sprinkle with flour, salt, pepper, and thyme. Stir to coat.
4. Pour in apple cider, chicken broth, and apple cider vinegar. Add bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until pork is tender.
5. Remove bay leaves before serving. Taste and adjust seasoning if necessary.

The magic of this stew lies in the apple cider’s transformation, reducing into a glaze that perfectly balances the richness of the pork.

Tip: For an extra layer of flavor, try browning the pork in batches to avoid overcrowding the pot.

Seafood Chowder Stew

Dive into the comforting embrace of this creamy Seafood Chowder Stew, a hearty dish that brings the ocean’s bounty to your table with minimal fuss.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups fish stock
• 1 cup heavy cream
• 1 lb mixed seafood (shrimp, scallops, and firm white fish), cut into bite-sized pieces
• 2 medium potatoes, peeled and diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Melt the 2 tbsp unsalted butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Pour in the 2 cups fish stock and bring to a simmer. Add the diced potatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Cook until the potatoes are tender, about 15 minutes.
3. Stir in the 1 cup heavy cream and add the mixed seafood. Simmer gently until the seafood is just cooked through, about 5 minutes.
4. Garnish with the 2 tbsp fresh parsley before serving.

The smoked paprika adds a subtle depth that elevates the seafood’s natural sweetness, making every spoonful a delight.

Tip: For an extra layer of flavor, toast the smoked paprika in a dry pan for 30 seconds before adding it to the stew.

Hungarian Goulash Stew

Warm up with this hearty Hungarian Goulash Stew, a comforting blend of tender beef and sweet paprika that’s perfect for chilly evenings.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 large onions, chopped
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups beef broth
• 2 large carrots, sliced
• 2 large potatoes, diced
• 1 red bell pepper, chopped
• 1 tbsp tomato paste
• 1 bay leaf

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onions and garlic, cooking until soft, about 3 minutes. Stir in the sweet paprika, caraway seeds, salt, and black pepper, cooking for another minute until fragrant.
3. Return the beef to the pot. Add the beef broth, carrots, potatoes, red bell pepper, tomato paste, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
4. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

The magic of this goulash lies in the slow simmering, which melds the flavors together and tenderizes the beef to perfection. Serve with a dollop of sour cream for an extra touch of richness.

Tip: For an even deeper flavor, let the stew sit overnight in the fridge before reheating and serving.

Thai Coconut Chicken Stew

Warm up your kitchen with this fragrant Thai Coconut Chicken Stew, a creamy, spicy-sweet dish that’s as comforting as it is exotic.

Ingredients

• 1 tbsp coconut oil
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp red curry paste
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté until soft, about 3 minutes.
3. Add red bell pepper and cook for another 2 minutes.
4. Pour in 1 can coconut milk and 1 cup chicken broth. Stir in 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tsp red curry paste. Bring to a simmer.
5. Return the chicken to the pot. Simmer uncovered for 20 minutes, stirring occasionally.
6. Remove from heat. Stir in the juice of 1 lime and 1/4 cup chopped cilantro.

The magic of this stew lies in the balance of flavors—creamy coconut, tangy lime, and a hint of heat from the curry paste create a symphony in your bowl.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Bison and Red Wine Stew

There’s something deeply comforting about a hearty stew, and this Bison and Red Wine version brings a rich, gamey twist to the classic. Perfect for those chilly evenings when you crave something warming and indulgent.

Ingredients

• 2 lbs bison stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 4 cups beef broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1 tbsp all-purpose flour

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the bison stew meat and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
4. Return the bison to the pot. Add the beef broth, dried thyme, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the bison is tender.
5. Remove the bay leaves. Stir in the flour to thicken the stew, and cook for an additional 5 minutes.

The red wine not only tenderizes the bison but also adds a depth of flavor that’s unmatched, making this stew a standout dish for any meat lover.

Tip: For an even richer flavor, let the stew sit overnight in the fridge before reheating and serving.

Venison Stew with Juniper Berries

There’s something deeply comforting about a hearty venison stew, especially when it’s infused with the earthy aroma of juniper berries. This recipe brings a rustic elegance to your table with minimal fuss.

Ingredients

• 2 lbs venison stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 1 tbsp juniper berries, lightly crushed
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp water

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add venison and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for another minute.
3. Return venison to the pot. Add beef broth, red wine, juniper berries, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until venison is tender.
4. In a small bowl, mix flour and water to create a slurry. Stir into the stew to thicken. Cook uncovered for another 10 minutes.

The juniper berries lend a subtle piney note that elevates the venison, making this stew a standout dish for those who appreciate game meats. Serve it with crusty bread to soak up every last drop of the rich broth.

Tip: For an even deeper flavor, marinate the venison overnight in the red wine with a few juniper berries before cooking.

Curried Butternut Squash Stew

Warm up your kitchen with this aromatic Curried Butternut Squash Stew, a hearty dish that blends sweet squash with rich spices for a comforting meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon honey
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until the squash is tender.
4. Remove from heat and stir in the honey and lime juice. Taste and adjust seasoning if needed.
5. Serve hot, garnished with fresh cilantro.

The magic of this stew lies in the balance of sweet squash and spicy curry, creating a depth of flavor that’s both surprising and satisfying.

Tip: For an extra creamy texture, blend half of the stew before adding the honey and lime juice.

Classic Beef Bourguignon Stew

Nothing warms the soul quite like a hearty bowl of Classic Beef Bourguignon Stew, a timeless French dish that’s as rich in flavor as it is in history. Perfect for a cozy night in, this stew transforms simple ingredients into something extraordinary.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 6 slices bacon, chopped
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 cups red wine (preferably Burgundy)
• 2 cups beef broth
• 1 tsp thyme
• 1 bay leaf
• 1 cup pearl onions, peeled
• 8 oz mushrooms, quartered
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F. In a large Dutch oven, heat 1 tbsp olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside.
2. Season beef with salt and pepper. In the same pot, brown beef in batches, adding remaining olive oil as needed, about 5 minutes per batch. Remove and set aside.
3. Add diced onion, carrots, and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for another minute.
4. Return beef and bacon to the pot. Sprinkle with flour, stir to coat, then add red wine, beef broth, thyme, and bay leaf. Bring to a simmer, cover, and transfer to the oven. Cook for 2 hours.
5. Add pearl onions and mushrooms to the pot. Cover and return to the oven for another 30 minutes, until vegetables are tender and beef is fork-tender.
6. Remove bay leaf, adjust seasoning with salt and pepper if needed, and serve hot.

The magic of this stew lies in the slow braising process, which melds the flavors together and tenderizes the beef to perfection. It’s a dish that tastes even better the next day, making it ideal for meal prep.

Tip: For an even deeper flavor, marinate the beef in red wine overnight before cooking.

Conclusion

We hope this roundup of 20 hearty winter stew recipes warms your kitchen and your heart! Each dish is a cozy embrace on chilly days. Don’t forget to try your favorites, share your thoughts in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!

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