The 8 Stews You Should Cook This Season

November  5, 2013

Yes, we know, it feels like we were just talking about tomatoes. And peaches. And hell, spring break. But it's time to face it; it's time to get out that Dutch oven, it's time for a glass of red wine, it's time -- oh yes -- to make some stew.

Whether it's for a weeknight dinner or a Sunday project, stews -- like tomato sandwiches in the summer -- are what we really want to eat right now. That's okay; give in. Let's get stewing!

Red Roasted Asian Beef Stew by monkeymom 

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Stew from Food52


Yam and Peanut Stew with Kale by Gena Hamshaw

Stew from Food52


A Lighter Lamb Stew by Lizthechef 

Lamb Stew from Food52 


Secret Ingredient Beef Stew by SmallKitchCara

Secret Ingredient Beef Stew from Food52


Lamb Stew wih Butternut Squash by Merrill Stubbs 

Lamb stew from Food52


Heidi Swanson's Chickpea Stew with Saffron, Yogurt & Garlic by Genius Recipes 

Stew from Food52


New Mother's Magic Elixer (Lamb Stew) by MrsWheelbarrow

Stew from Food52


Licorice Root and Malt Beer Beef Stew by Mettch

Beef Setw from Food52


See what other Food52 readers are saying.

Brette Warshaw

Written by: Brette Warshaw

I'm a reader, eater, culinary thrill-seeker, and food nerd.

1 Comment

Count M. November 7, 2013
I LOVE stew. My favorite is so simple: Barley or another grain, lentils, whole canned tomatoes, carrots, potatoes, onions, celery. A couple bay leaves, salt and pepper. Then slow-cook that bad boy. (I'm a vegetarian, probably obviously.) It's amazing how everything gets cooked perfectly in the tomato juice. It's hearty and warming and reminds me of my childhood.