20 fall stew recipes

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

  • 4 people
  • Level: Easy
  • 20 minutes of preparation
  • Cheap
  • See the recipe: Beef bourguignon

Normandy-style free-range chicken

Normandy-style free-range chicken
  • 4 people
  • Level: Easy
  • 10 minutes of preparation
  • Cheap
  • See the recipe: Normandy-style free-range chicken

Curry vegetable blanquette

Curry vegetable blanquette
  • 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

Monkfish matelote à la guideloise by Christian Le Squer
  • 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

Mémé Cocard’s creamed chicken
  • 4 people
  • Level: Easy
  • 30 minutes of preparation
  • Cheap
  • See the recipe: Mémé Cocard’s creamed chicken

Mushroom Burgundy

Mushroom Burgundy
  • 4 people
  • Level: Very easy
  • 10 minutes of preparation
  • Cheap
  • See the recipe: Mushroom Bourguignon

Chicken in pot, rice pilaf

Chicken in pot, rice pilaf
  • 4 people
  • Level: Easy
  • 20 minutes of preparation
  • Cheap
  • See the recipe: Chicken au pot, rice pilaf

Vegetable casserole with cabbage

Vegetable casserole with cabbage
  • 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)

Chicken and beef, pepper and cheese sauce (cock and bull)
  • 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

Beetroot Burgundy
  • 4 people
  • Level: Easy
  • 35 minutes of preparation
  • Cheap
  • See the recipe: Beetroot Bourguignon

Spooned lamb shoulder

Spooned lamb shoulder
  • 4 people
  • Level: Easy
  • 30 minutes of preparation
  • Dear
  • See the recipe: Shoulder of lamb with a spoon

Veal blanquette, emulsified verbena sauce

Veal blanquette, emulsified verbena sauce
  • 4 people
  • Level: Quite difficult
  • 25 minutes of preparation
  • Cheap
  • See the recipe: Veal blanquette, emulsified verbena sauce

Suckling lamb blanquette with Espelette pepper

Suckling lamb blanquette with Espelette pepper
  • 4 people
  • Level: Easy
  • 60 minutes of preparation
  • Cheap
  • See the recipe: Blanquette of suckling lamb with Espelette pepper

Stewed beef with vegetables

Stewed beef with vegetables
  • 6 persons
  • Level: Easy
  • 20 minutes of preparation
  • Cheap
  • See the recipe: Stewed beef with vegetables

Beef estouffade, carrots and dried porcini mushrooms

Beef estouffade, carrots and dried porcini mushrooms
  • 6 persons
  • Level: Easy
  • 15 minutes of preparation
  • Cheap
  • See the recipe: Beef stew, carrots and dried porcini mushrooms

Poultry curry, roasted vegetables

Poultry curry, roasted vegetables
  • 6 persons
  • Level: Easy
  • 20 minutes of preparation
  • Cheap
  • See the recipe: Poultry curry, roasted vegetables

Ossobucco and gremolata

Ossobucco and gremolata
  • 4 people
  • Level: Easy
  • 30 minutes of preparation
  • Pretty expensive
  • See the recipe: Osso-bucco and gremolata

Calf axoa

Calf axoa
  • 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

Milk-fed lamb and butternut squash tagine by Hélène Darroze
  • 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

Flemish stew with red beer
  • 6 persons
  • Level: Easy
  • 15 minutes of preparation
  • Cheap
  • See the recipe: Flemish stew with red beer

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