Feel-Good Stew Recipes for Chilly Days

Maybe it’s my Irish roots, but I’m a sucker for a good stew. I grew up on generous bowls of my mother’s tender lamb stew embellished with potatoes, carrots, and onion.

Of course, the Irish alone can’t lay claim to a good stew. Cultures across the globe boast their own spin on these belly-filling braises. Consider, for example, the curries of India, tagines of Morocco, and cassoulets of France.

What’s universal in all these dishes, no matter the origin, is that they’re cooked low and slow to develop deep flavor and a rich base, all punctuated by vegetables, meats, poultry, seafood, or some combination thereof. 

Stews are the epitome of comfort and with cold weather upon us, now is the time to enjoy them. 

Below you’ll find a slew of feel-good stews that cover a broad spectrum of flavors, from a spicy West African peanut and chicken stew to a quick and easy seafood classic. Before you dig in, here are a few tips to make the most of every pot.

• Browning builds flavor: When making a meat stew, it pays to sear it until nicely browned. The same goes for chicken stews. Browning adds a bit of time to the process but pays off big time in terms of taste. Those browned caramelized bits are full of flavor, and they melt into the stew when you add the liquid.
• Use a heavy pot: A good sturdy pot is your best bet for making stew. It conducts heat evenly and the bottom of the pot is less likely to burn as the stew bubbles on the stove or in the oven. 
• Be patient: Stews take time, particularly when cooking red meat, darker cuts of poultry, and root vegetables. You want them to cook long enough to become tender—you should be able to cut into it with a fork, so don’t rush things along. 
• Serve a starchy side: Stews beg to be dunked into with crusty bread or spooned over rice or polenta, so consider adding bread or a grain to your shopping list.
• Double up: With the exception of seafood-based dishes, stews generally freeze like a dream. Double your recipe, cool, and store extras in freezer-friendly containers. Be sure to label your stew so you know what’s in there.