When the temperatures start to drop, there’s nothing like a good slow-cooked dish with fall flavors to warm you up.
As leaf fall season approaches, slow-cooked meals comfort us with the idea that summer is well and truly over. Easy to make, they can be prepared in advance, and brought out several times during chilly weeknights. Among the most popular recipes, there are the great French classics that everyone agrees on, such as the legendary beef bourguignon, veal blanquette, or stews. For lovers of world cuisine, take refuge between the grains of rice of a tasty homemade curry, under the lid of a tagine, or around a Milanese osso buco.
How to make an autumn stew?
In a pot or saucepan, leave the ingredients to simmer for a whole late afternoon over low heat, with a lid. A long and quiet cooking which will perfume your kitchen thanks in particular to the rich and colorful spices which are in the spotlight in autumn. Indeed, at this time of year, cinnamon, nutmeg, cumin or cloves are used in our preparations, and enhance the broths, sauces and creams for which simmered dishes are famous.
When it comes to proteins, all choices are allowed: poultry, lamb, pork, beef or even fish. Autumn vegetables, for their part, bring bright colors and orange hues to our plates which reflect, like vacation photos, a sunny summer. So, squash, pumpkins, carrots, beets, pumpkins, butternuts, parsnips or potatoes can be enjoyed without moderation in your recipes. Eaten in the right season, these vegetables will only be more flavorful and full of vitamins. And as nature is well made, they perfectly meet the nutritional needs of the body depending on the time of year. A real pleasure for the stomach, but also for the eyes. The proof in pictures with these 20 recipes for fall stews.
Beef bourguignon
© Nathalie Carnet
- 4 people
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Beef bourguignon
Normandy-style free-range chicken

© Christophe Roué
- 4 people
- Level: Easy
- 10 minutes of preparation
- Cheap
- See the recipe: Normandy-style free-range chicken
Curry vegetable blanquette

© Valéry Guedes
- 4 people
- Level: Easy
- 60 minutes of preparation
- Cheap
- See the recipe: Vegetable blanquette with curry
Monkfish matelote à la guideloise by Christian Le Squer

© Grégoire Kalt
- 6 persons
- Level: Easy
- 25 minutes of preparation
- Cheap
- See the recipe: Matelote de monkfish à la guideloise by Christian Le Squer
Mémé Cocard’s creamed chicken

© Rebecca Genet
- 4 people
- Level: Easy
- 30 minutes of preparation
- Cheap
- See the recipe: Mémé Cocard’s creamed chicken
Mushroom Burgundy

© Gunda Dittrich
- 4 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Mushroom Bourguignon
Chicken in pot, rice pilaf

© Pierre Baëlen
- 4 people
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Chicken au pot, rice pilaf
Vegetable casserole with cabbage

© Edouard Sicot
- 8 people
- Level: Easy
- 30 minutes of preparation
- Cheap
- See the recipe: Vegetable casserole with cabbage
Chicken and beef, pepper and cheese sauce (cock and bull)

© Mike English
- 4 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Chicken and beef, pepper and cheese sauce (cock and bull)
Beetroot Burgundy

© Grégoire Kalt
- 4 people
- Level: Easy
- 35 minutes of preparation
- Cheap
- See the recipe: Beetroot Bourguignon
Spooned lamb shoulder

© Benedetta Chiala
- 4 people
- Level: Easy
- 30 minutes of preparation
- Dear
- See the recipe: Shoulder of lamb with a spoon
Veal blanquette, emulsified verbena sauce

© Pierre Baëlen
- 4 people
- Level: Quite difficult
- 25 minutes of preparation
- Cheap
- See the recipe: Veal blanquette, emulsified verbena sauce
Suckling lamb blanquette with Espelette pepper

© Louis Laurent Grandadam
- 4 people
- Level: Easy
- 60 minutes of preparation
- Cheap
- See the recipe: Blanquette of suckling lamb with Espelette pepper
Stewed beef with vegetables

© Jérôme Bilic
- 6 persons
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Stewed beef with vegetables
Beef estouffade, carrots and dried porcini mushrooms

© Edouard Sicot
- 6 persons
- Level: Easy
- 15 minutes of preparation
- Cheap
- See the recipe: Beef stew, carrots and dried porcini mushrooms
Poultry curry, roasted vegetables

© Jean-Claude Amiel
- 6 persons
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Poultry curry, roasted vegetables
Ossobucco and gremolata

© Valéry Guedes
- 4 people
- Level: Easy
- 30 minutes of preparation
- Pretty expensive
- See the recipe: Osso-bucco and gremolata
Calf axoa

Jerome Bilic
- 6 persons
- Level: Easy
- 15 minutes of preparation
- Pretty expensive
- See the recipe: Axoa of veal
Milk-fed lamb and butternut squash tagine by Hélène Darroze

© Yann Deret
- 6 persons
- Level: Easy
- 15 minutes of preparation
- Dear
- See the recipe: Milk-fed lamb and butternut squash tagine by Hélène Darroze
Flemish stew with red beer

© Jean-Claude Amiel
- 6 persons
- Level: Easy
- 15 minutes of preparation
- Cheap
- See the recipe: Flemish stew with red beer