6 Stew-pendous Recipes to Prepare This Fall
Fall is the perfect time to enjoy a thick, hearty bowl of stew that’s filled with wholesome, stick-to-your-ribs ingredients, warm seasonings, and melt-in-your-mouth meat. To prepare a sensational stew, Cooking Light suggests first building a mouth-watering foundation by browning your meat and aromatic ingredients. It’s also important to add a flavorful liquid, such as wine, into the mix to help concentrate your dish’s flavor. Ready to create the stew of your dreams? Here are six superb stew recipes to prepare this fall.
Rich Autumn Pork Stew With Beer
Warm up on a frigid fall day by preparing Parade’s recipe, via Epicurious. This rich and filling dish yields 4 servings, with each containing 580 calories and 43 grams of protein.
- 2 pounds boneless pork shoulder, cut in 1½-inch bits
- Salt and pepper
- 6 tablespoons olive oil
- 2 medium onions, diced
- 4 medium carrots, diced
- 2 medium apples, peeled and cut into ½-inch pieces
- 2 tablespoons finely minced garlic
- 1 bay leaf
- 1 cup diced canned or fresh tomatoes
- 2 cups chicken broth (bouillon)
- 1 bottle (12 ounces) beer
- 2 tablespoons brown sugar
- Cooked buttered egg noodles
Directions: Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole dish over medium-high heat. Brown the pork well in batches. Remove to a bowl. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1½ hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.
Savory Fall Stew
Martha Stewart delivers a fabulous fall dish that the whole family will love. If you’re looking for an easy side to serve with your stew, consider preparing The Kitchn’s No-Time Bread. It’s a simple and satisfying way to complete your meal.
- 2 tablespoons olive oil
- 12 ounces hot Italian sausage, cut into small chunks
- 12 cipollini onions (pearl onions can be substituted), peeled
- 1½ cups crushed tomatoes
- 3 cups homemade or low-sodium chicken stock, skimmed of fat
- 1 (½ ounce) bundle of fresh herbs, such as rosemary, thyme, or oregano
- 1 (2½ pounds) butternut squash, peeled, seeded, and cut into 1-inch chunks
- 3 carrots, peeled and cut into ½-inch pieces
- 3 parsnips, peeled and cut into 2-inch-long sticks
- 1 fennel bulb, trimmed and cut into ¼-inch-thick slices
- 12 Brussels sprouts, trimmed and cut in half
- 2 teaspoons salt
- ⅛ teaspoon freshly ground black pepper
Directions: Heat oil in a saucepan over medium heat. Add sausage and cook, stirring, until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with slotted spoon, and set aside. Pour off all but 2 tablespoons rendered fat and discard. Raise heat to medium high, add onions, and cook, stirring, until golden, 5 to 6 minutes.
Add tomatoes, stock, and herbs; simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage, squash, carrots, parsnips, and fennel; cover and simmer until vegetables are tender, about 10 minutes. Add Brussels sprouts and cook, covered, about 5 minutes more. Remove cover and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.
Autumn Stew Recipe
This steamy bowl of stew, which is packed with buttery beef, vibrant fall veggies, and zesty seasonings, creates a delightful dinner dish. Taste of Home’s recipe yields 9 servings.
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper, divided
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 large onion, chopped
- 2 to 3 garlic cloves, minced
- 3 medium carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 4 cups water
- 1 to 2 bay leaves
- 1 to 2 teaspoons beef bouillon granules
- 1 to 1½ teaspoons dried thyme
- 3 cups cubed peeled pumpkin
Directions: In a large resealable plastic bag, combine the flour, salt, and ¼ teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2 to 3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme, and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1¼ hours. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until meat and pumpkin are tender. Discard bay leaves.
Root Vegetable Stew With Herbed Dumplings
Eating Well’s stew takes advantage of fall’s fantastic root vegetables. Best Health notes that these nutritious veggies contain folate and vitamin C, can lower your cancer risk, and help increase your exercise stamina. If you’d like a dish that has a little kick to it, you can use hot Italian sausage, or you can show off this stew’s softer side by using a sweeter sausage instead. It yields 6 servings.
- 4 teaspoons extra-virgin olive oil, divided
- 8 ounces Italian sausage links, hot or sweet
- 2 pounds assorted root vegetables, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh sage, or rosemary
- 4 cups reduced-sodium chicken broth
- 3 cups chopped dark, leafy greens, such as beet, turnip or kale
- 1¼ cups whole-wheat pastry flour
- ½ cup cake flour
- 1 tablespoon chopped fresh sage, or rosemary
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- ½ cup low-fat milk
Directions: To prepare stew, heat 2 teaspoons oil in a medium skillet over medium heat. Add sausages and cook until browned on all sides, 5 to 6 minutes. Transfer to a clean cutting board. Let cool slightly and cut into 1-inch pieces. If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often.
To prepare dumplings, whisk whole-wheat flour, cake flour, sage, baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms. When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover, and cook undisturbed, until the dumplings are puffed, the vegetables are tender, and the sausage is cooked through, about 10 minutes.
Autumn Cranberry Beef Stew
Cooking Light has found the perfect balance between sweet and savory with this Autumn Cranberry Beef Stew. For a perfect pairing, Delish suggests preparing Parsnip Mash, which can also be made using pumpkin or sweet potato. The recipe yields 10 servings.
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- Cooking spray
- 1 cup chopped onion
- 1 cup fat-free, less-sodium beef broth
- 2 bay leaves
- 1 (12-ounce) Guinness Stout
- 1 (10-ounce) package frozen pearl onions, thawed
- 1 (8-ounce) package button mushrooms, quartered
- ¼ cup water
- 2 tablespoons all-purpose flour
- ¾ cup whole-berry cranberry sauce
- 8 cups cooked egg noodles (about 1 pound)
- Chopped fresh thyme (optional)
Directions: Combine first three ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally. Combine ¼ cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme, if desired.
Lamb and Broccoli Stew
To prepare this luscious Lamb and Broccoli Stew, Bon Appétit recommends brining the lamb before braising it to ensure your meat is bursting with fantastic flavor. This dish yields 4 to 6 servings. Note: The lamb needs to marinate for at least 12 hours, so plan accordingly!
- ¼ cup sugar
- ¾ cup kosher salt, plus more
- 2 pounds bone-in lamb shoulder
- 2 tablespoons vegetable oil
- 4 medium onions, coarsely chopped
- 4 garlic cloves, chopped
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 1 cup dry white wine
- 8 cups low-sodium chicken broth
Garlic emulsion and garnish
- 2 large eggs
- 2 garlic cloves
- 3 tablespoons (or more) fresh lemon juice
- ½ teaspoon kosher salt plus more
- ¾ cup vegetable oil
- 1 bunch broccoli, stems reserved for another use, cut into small florets
- Flat-leaf parsley and fresh tarragon leaves (for garnish)
Directions: Whisk sugar, ¾ cup salt, and 10 cups water in a large bowl until salt and sugar dissolve. Add lamb, cover, and chill for at least 12 hours and up to 2 days. Heat oil in a large heavy pot over medium-high heat. Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10 to 15 minutes. Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan. Return pot to heat and simmer until wine is reduced by half, about 3 minutes. Remove lamb shoulder from brine; add to pot, along with broth.
Bring to a boil. Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5 to 6 hours. Transfer lamb to a platter and remove bones. Cut or shred meat into bite-size pieces. If needed, boil cooking liquid in pot until reduced to 6 cups, 15 to 30 minutes. Season sauce with salt, if needed. Return lamb to pot. For the garlic emulsion and garnish, place eggs in a small saucepan and add water to cover by 1 inch. Bring to a boil and remove from heat. Cover and let sit for 3 minutes.
Transfer eggs to a bowl of ice water and let cool completely. Peel. Combine eggs, garlic, 3 tablespoons lemon juice, and ½ teaspoon salt in a blender. With the motor running, gradually add oil, blending until a creamy sauce forms. Season garlic emulsion with salt and more lemon juice, if desired. Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water. Divide stew among bowls and garnish with broccoli, parsley, tarragon, and garlic emulsion.