When the season starts to change and the leaves begin to show a different hue, the weather gets a bit colder. With a brisk chill in the air, many of us warm up by eating hearty stews filled with autumn vegetables. Whether they're puréed, chunky, or classic favorites like beef stew, stews are made in abundance during the colder months - and we want to make sure you've got some warm and tasty recipes planned.
One of the best thing about stews is that they taste better the next day, once all the flavors have had time to meld - making them the ideal leftover. Check out these 5 stew recipes to keep you warm as the weather cools down.
Rosemary Lentil Stew
This soup is perfect for a cool fall evening and it's really easy to make. I loaded it with frozen veggies and lentils so it was quick to come together and cooked while I baked off some fresh bread.
Click Here to see the Rosemary Lentil Stew Recipe
Braised Lamb Stew
After receiving a new Dutch oven for Christmas (yay!), I was excited to put it to use with this easy stew. Feel free to add other herbs like rosemary or thyme to it and vegetables like chickpeas or beans, but this lamb stew is delicious as is.
Click Here to see the Braised Lamb Stew Recipe
Classic Beef Stew (Pictured at Top of Page)
This is a super meaty beef stew that has more of a clear broth than the gravy-like Dinty Moore version. If you like the broth a bit thicker, toss the cubes of beef in flour before browning. Crock-pot temperatures vary - I find that the smaller crock-pots are often hotter than the large ones, which this recipe was scaled for originally, but as always with beef, low and slow makes it the most tender.
Click Here to see the Classic Beef Stew Recipe Holiday Cioppino Stew
This is a simplified version of the classic Italian seafood stew. The vegetable base can be made ahead of time and frozen. When ready to serve, simply thaw and stir in the fish, crab, shrimp, and clams to finish cooking.
Click Here to see the Holiday Cioppino Stew Recipe
Chicken and Eggplant Stew With Country Bread Recipe
This re-invented - and healthier version of - chicken and eggplant parm is wonderful spooned over crusty and crispy bread that softens as it soaks in the flavorful tomato sauce.
INGREDIENTS
4 tablespoons extra-virgin olive oil
Pinch of dried red chile flakes
½ of a large onion, thinly sliced
¼ teaspoon turmeric (optional)
3 small Italian eggplants or 2 medium-sized ones, cut into ½-inch rounds
One 28-ounce can of whole tomatoes with juice, preferably San Marzano
¼ cup water
Salt
Freshly ground black pepper
3 medium-sized boneless skinless chicken breasts
1 loaf of crusty country bread, thickly sliced
Parmigiano Reggiano, for garnish
DIRECTIONS
Heat 2 tablespoons of the olive oil in a large saucepan over medium-high heat, adding a pinch of red chile flakes. When hot, add the onions and the tumeric, if using, and cook until softened, about 6-7 minutes, stirring occasionally.
Meanwhile, turn on the broiler and place the eggplant rounds on 1-2 aluminum-covered baking trays or as needed for them not to overlap too much. Watch closely and when lightly golden, turn over and broil until the same color on the other side, then remove from oven, usually about 1-2 minutes per side (make sure to pay attention as this step differs for every eggplant depending how much moisture it has).
When the onions are ready, add the tomatoes. Turn the heat to high, allowing the tomatoes to soften for 2-3 minutes, then gently break them up with a wooden spoon or potato masher. Add the water and season with salt and pepper (and more chile flakes if desired). Layer in the eggplant and gently stir to combine. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally for 30 minutes.
Meanwhile, rinse the chicken breasts and pat dry. Season with salt and pepper. In another pan, heat the remaining 2 tablespoons of olive oil. Add the chicken in batches, if necessary, and cook until lightly golden, about 2-3 minutes per side. Then cut the chicken into 1-inch cubes.
After the tomato and eggplant mixture has cooked for 30 minutes, add the chicken and allow to simmer, stirring occasionally and re-seasoning as needed, for another 15-20 minutes.
5 minutes before the dish is ready, toast the bread, drizzling with a little olive oil if desired. In separate plates, serve a heaping spoonful over the bread and top with freshly grated Parmigiano Reggiano.
Click Here to see 6 Crock Pot Recipes You Need to Know
