Best 2 Savory Fall Stew Recipes

Welcome to a culinary journey that celebrates the flavors of autumn with our savory fall stew. This hearty and comforting dish is a symphony of seasonal vegetables, tender meat, and a rich, flavorful broth that will warm your soul on a crisp fall evening. Indulge in the goodness of carrots, potatoes, celery, and green beans, all simmered to perfection in a savory broth infused with herbs and spices. For meat lovers, there are three protein options to choose from: juicy chicken, succulent beef, or savory lamb. Each ingredient brings its unique charm to the stew, creating a harmonious balance of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a beginner in the kitchen, our easy-to-follow recipes will guide you through the process of creating this fall classic. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

SAVORY FALL STEW

Savory Fall Stew image

This vegetable and sausage stew is the ideal hearty meal for when temperatures cool.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipolline onions (pearl onions can be substituted), peeled
1 1/2 cups crushed tomatoes
3 cups homemade or low-sodium chicken stock, skimmed of fat
One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
3 carrots, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 2-inch-long sticks
1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
12 brussels sprouts, trimmed and cut in half
2 teaspoons salt
1/8 teaspoon freshly ground black pepper

Steps:

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.

SAVORY FALL STEW WITH SAUSAGE

Savory Fall Stew with Sausage image

Warm up a chilly evening with this hearty dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
12 ounces hot Italian sausage, cut into small chunks
12 cipollini or pearl onions, peeled
1 1/2 cups canned crushed tomatoes
3 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat
1 handful of herbs, such as rosemary, thyme, or oregano
1 large (2 pounds) butternut squash, peeled, seeded, cut into 1-inch chunks
3 carrots, cut into 1/2-inch pieces
3 parsnips, cut into 2-inch-long sticks
1 fennel bulb, halved, cored, cut into 1/4-inch-thick slices
12 brussels sprouts, trimmed, cut in half
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a saucepan over medium heat. Cook sausage, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with a slotted spoon, and set aside.
Pour off all but 2 tablespoons of the rendered fat, and discard. Raise heat to medium high, and add the onions; cook, stirring, until golden, about 8 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, about 20 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until the vegetables are tender, about 10 minutes. Add brussels sprouts; cook, covered, about 5 minutes more. Uncover; cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper; serve hot.

Tips:

Choose the right cut of beef: Chuck roast, short ribs, or brisket are all good options for a fall stew. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before stewing: Browning the beef adds flavor and color to the stew. It also helps to seal in the juices, making the meat more tender.
Use a variety of vegetables: Fall is a great time to find fresh, seasonal vegetables. Some good options for a fall stew include carrots, potatoes, onions, celery, and turnips.
Add some herbs and spices: Herbs and spices can add a lot of flavor to a stew. Some good options for a fall stew include thyme, rosemary, sage, oregano, and bay leaves.
Cook the stew slowly: The key to a good stew is to cook it slowly. This allows the flavors to develop and the meat to become tender.
Serve the stew with a side of bread or rice: A side of bread or rice is a great way to soak up the delicious sauce from the stew.

Conclusion:

A savory fall stew is a delicious and comforting dish that's perfect for a cold autumn day. By following these tips, you can make a stew that's full of flavor and sure to please everyone at your table.