22 Delicious Late Fall Stew Recipes to Try Season

As the days grow shorter and the air turns crisp, nothing beats the comforting aroma of a warm stew simmering on the stove.

Late fall is the perfect season for hearty, flavorful dishes that nourish the body and soul.

From savory meat stews to vibrant vegetarian and seafood options, stews are versatile, satisfying, and ideal for cozy dinners.

Whether you’re craving rich beef, tender chicken, smoky beans, or seasonal vegetables, there’s a stew to match every palate.

In this post, we’ve curated 22 late fall stew recipes that celebrate the flavors of the season, featuring warming spices, fresh root vegetables, and wholesome ingredients to keep you cozy as temperatures drop.

22 Delicious Late Fall Stew Recipes to Try Season

Late fall is the season to gather around the table, savor hearty flavors, and enjoy meals that warm both body and heart.

With these 22 late fall stew recipes, you’ll have plenty of inspiration to create comforting, nutritious, and flavorful dishes that celebrate the season.

Whether you prefer meat, seafood, or plant-based options, these stews are sure to become fall favorites in your kitchen.

So grab your favorite pot, stock up on seasonal ingredients, and let these stews bring warmth and deliciousness to your table this late fall.

Hearty Root Vegetable and Lentil Stew

This late fall stew combines tender root vegetables with earthy lentils, simmered in a rich, savory broth.

Its warmth and depth of flavor make it perfect for chilly evenings, offering a satisfying vegetarian meal that feels indulgent without being heavy.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 medium sweet potato, peeled and diced
• 1 cup dried green or brown lentils, rinsed
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 6 cups vegetable broth
• 1 bay leaf
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• Salt and black pepper to taste
• 2 cups chopped kale or Swiss chard
• 1 tablespoon apple cider vinegar

Instructions:

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, carrots, parsnips, and sweet potato. Cook for 5–7 minutes, stirring occasionally, until slightly softened.
3. Add the lentils, smoked paprika, cumin, cinnamon, and a pinch of salt and pepper. Stir to coat the vegetables and lentils with the spices.
4. Pour in the vegetable broth and add the bay leaf and thyme. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 30–35 minutes, until lentils and vegetables are tender.
5. Remove the bay leaf. Stir in the kale or Swiss chard and cook an additional 5 minutes until greens are wilted.
6. Finish with apple cider vinegar to brighten the flavors. Taste and adjust seasoning with additional salt and pepper as needed.

This stew is a comforting, hearty dish perfect for late fall.

Each spoonful bursts with earthy flavors and tender vegetables, while the lentils provide protein and substance.

It’s a cozy, nourishing meal that pairs beautifully with crusty bread.

Braised Autumn Mushroom and Barley Stew

Rich, earthy mushrooms meet nutty barley in this late fall stew.

Its deep, umami-packed broth and thick, satisfying texture make it a standout dish for a chilly evening, celebrating the flavors of the season.

Ingredients:

• 2 tablespoons unsalted butter or olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups assorted mushrooms (cremini, shiitake, and portobello), sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley, rinsed
• 4 cups vegetable or mushroom broth
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 2 tablespoons tomato paste
• ½ cup dry red wine (optional)
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a large pot, melt butter or heat oil over medium heat. Add onion and garlic, cooking until fragrant and soft, about 5 minutes.
2. Add the mushrooms and sauté until they release their liquid and begin to brown, 7–10 minutes.
3. Stir in carrots and celery and cook for another 3–4 minutes.
4. Add the barley, tomato paste, rosemary, and thyme, stirring to coat everything evenly.
5. Pour in the broth and red wine (if using). Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes, stirring occasionally, until barley is tender and stew is thickened.
6. Season with salt and pepper, then garnish with fresh parsley before serving.

This mushroom and barley stew is hearty, earthy, and deeply satisfying.

The combination of tender mushrooms, nutty barley, and aromatic herbs creates a late fall dish that’s both nourishing and luxurious.

Spiced Butternut Squash and White Bean Stew

Sweet butternut squash meets creamy white beans in a gently spiced stew that balances warmth, sweetness, and subtle heat.

This dish highlights the comforting flavors of late fall while being wholesome and filling.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 red bell pepper, diced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional for heat)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups vegetable broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups fresh spinach or baby kale
• 2 tablespoons fresh lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Stir in butternut squash, red bell pepper, cinnamon, nutmeg, smoked paprika, and cayenne (if using). Cook for 3–5 minutes, stirring frequently.
3. Add diced tomatoes, white beans, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, until the squash is tender.
4. Stir in spinach or kale and cook an additional 5 minutes until greens are wilted.
5. Remove from heat and add lemon juice. Taste and adjust seasoning as needed.

This stew is a comforting balance of sweet and savory flavors, with a gentle warmth from the spices.

Creamy beans and tender squash make it a filling, wholesome meal perfect for crisp late fall evenings.

Cider-Braised Chicken and Root Vegetable Stew

This stew combines tender chicken thighs with autumn root vegetables, simmered in a lightly sweet apple cider broth.

It’s a fragrant, hearty dish perfect for chilly evenings, offering layers of flavor from the cider, herbs, and slow-cooked vegetables.

Ingredients:

• 2 tablespoons olive oil
• 6 bone-in, skin-on chicken thighs
• Salt and black pepper
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 small rutabaga or turnip, peeled and diced
• 2 apples, peeled, cored, and chopped
• 2 cups apple cider
• 2 cups chicken broth
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 2 bay leaves

Instructions:

1. Season chicken thighs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown chicken on all sides, about 5–7 minutes, then remove and set aside.
2. Add onion and garlic to the pot and sauté until translucent, about 3–4 minutes.
3. Stir in carrots, parsnips, rutabaga, and apples. Cook for another 5 minutes, letting the vegetables slightly caramelize.
4. Pour in apple cider and chicken broth, scraping up any browned bits from the bottom of the pot. Add thyme, rosemary, and bay leaves. Return the chicken to the pot.
5. Bring to a boil, reduce heat to low, cover, and simmer for 40–45 minutes until chicken is tender and vegetables are cooked through.
6. Remove bay leaves before serving and taste to adjust seasoning.

This cider-braised chicken stew is aromatic, slightly sweet, and deeply comforting.

The combination of tender chicken and fall vegetables makes it an ideal centerpiece for a late autumn meal.

Beef and Mushroom Guinness Stew

Rich, savory, and deeply satisfying, this stew features tender beef chunks, earthy mushrooms, and a robust Guinness stout broth.

It’s perfect for late fall when the weather calls for a hearty, warming dish.

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 10 ounces mushrooms, sliced
• 2 tablespoons tomato paste
• 2 cups Guinness or dark stout
• 3 cups beef broth
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Season beef with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown beef in batches and set aside.
2. Add onion, garlic, carrots, and celery to the pot. Sauté until vegetables are softened, about 5 minutes.
3. Stir in mushrooms and tomato paste, cooking for another 3–4 minutes.
4. Return beef to the pot and pour in Guinness and beef broth. Add bay leaves and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours until beef is fork-tender.
5. If you prefer a thicker stew, whisk flour into a small amount of cold water and stir into the stew. Simmer 5–10 minutes until thickened. Remove bay leaves before serving.

This Guinness beef and mushroom stew is rich, hearty, and full of umami flavor.

It’s the perfect late fall dish for cozy nights and pairs beautifully with mashed potatoes or crusty bread.

Spiced Pumpkin and Chickpea Stew

A warming, aromatic stew that blends the sweetness of pumpkin with hearty chickpeas and fragrant fall spices.

This dish is vegan-friendly, filling, and perfect for late fall when you want comfort without heaviness.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 medium pumpkin or kabocha squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper (optional)
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• Salt and black pepper to taste
• 2 cups baby spinach or kale
• 1 tablespoon fresh lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
2. Add pumpkin cubes and chickpeas, along with cumin, coriander, turmeric, cinnamon, and cayenne (if using). Stir to coat evenly.
3. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until pumpkin is tender.
4. Stir in spinach or kale and cook another 5 minutes until greens are wilted.
5. Remove from heat and add lemon juice. Taste and adjust seasoning.

This spiced pumpkin and chickpea stew is fragrant, warming, and satisfying.

It’s a late fall favorite that balances sweetness, spice, and hearty legumes, making it perfect for cozy dinners or meal prep for the week.

Salmon and Potato Chowder Stew

This creamy seafood stew is loaded with tender salmon, potatoes, and fall vegetables.

Rich and warming, it’s perfect for late fall evenings when you want comfort without being too heavy.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 4 cups fish or vegetable broth
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 12 oz salmon fillet, skin removed and cut into chunks
• 1 cup corn kernels (fresh or frozen)
• 1 cup heavy cream or coconut milk
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat butter or olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5–6 minutes until softened.
2. Add potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
3. Stir in salmon chunks and corn. Cook 5–7 minutes until salmon is cooked through.
4. Add cream and adjust seasoning with salt and pepper. Remove bay leaf before serving.
5. Garnish with fresh parsley.

This chowder-style stew is creamy, hearty, and packed with flavor.

The salmon adds richness while the vegetables keep it comforting and seasonal, making it perfect for late fall.

Autumn Sausage and Cabbage Stew

Smoky sausages, tender cabbage, and root vegetables make this stew a fall favorite.

Its rich flavors and hearty ingredients make it a satisfying one-pot meal for chilly evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 pound smoked sausage, sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 small head cabbage, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sausage slices and cook until browned. Remove and set aside.
2. In the same pot, sauté onion and garlic for 4–5 minutes until softened.
3. Add carrots, parsnips, and cabbage. Cook 5 minutes, stirring occasionally.
4. Stir in diced tomatoes, broth, smoked paprika, and thyme. Return sausage to the pot. Bring to a boil, then reduce heat and simmer 25–30 minutes until vegetables are tender.
5. Season with salt and pepper, garnish with parsley, and serve hot.

This autumn sausage and cabbage stew is smoky, hearty, and comforting.

It’s a perfect way to enjoy the flavors of late fall in a simple, satisfying one-pot dish.

Spicy Chickpea, Sweet Potato, and Kale Stew

A bold, vibrant stew that combines sweet potatoes, chickpeas, and kale with warming spices.

It’s vegan, filling, and perfect for a late fall meal that warms you from the inside out.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• Salt and black pepper to taste
• 2 cups chopped kale
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and softened, about 5 minutes.
2. Add sweet potato, chickpeas, cumin, coriander, smoked paprika, and cayenne. Stir to coat ingredients evenly.
3. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until sweet potatoes are tender.
4. Stir in kale and cook 5 more minutes until wilted.
5. Remove from heat and add lemon juice. Taste and adjust seasoning.

This spicy chickpea, sweet potato, and kale stew is vibrant, hearty, and packed with flavor.

It’s a perfect vegan stew for late fall, offering warmth, nutrition, and a satisfying balance of sweet and spicy notes.

Braised Lamb and Root Vegetable Stew

This stew combines tender chunks of lamb with classic fall root vegetables in a savory broth.

Slow-cooked for maximum flavor, it’s a luxurious yet comforting dish ideal for late fall evenings.

Ingredients:

• 2 tablespoons olive oil
• 2 pounds lamb shoulder, cut into 1-inch cubes
• Salt and pepper
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 small rutabaga or turnip, cubed
• 1 tablespoon tomato paste
• 4 cups beef or lamb broth
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Season lamb with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown lamb on all sides and set aside.
2. Sauté onion and garlic in the same pot until fragrant and translucent, about 5 minutes.
3. Add carrots, parsnips, and rutabaga; cook 3–5 minutes, stirring occasionally.
4. Stir in tomato paste, then return lamb to the pot. Pour in broth, add rosemary, thyme, and bay leaves. Bring to a boil, reduce heat, cover, and simmer for 1.5–2 hours until lamb is tender.
5. Remove bay leaves, adjust seasoning, and garnish with parsley.

This lamb stew is deeply flavorful, hearty, and comforting, capturing the essence of late fall with earthy vegetables and rich meat.

Turkey and Wild Rice Autumn Stew

A nutritious late fall stew featuring tender turkey, hearty wild rice, and seasonal vegetables.

The combination of protein and grains makes it both filling and wholesome.

Ingredients:

• 2 tablespoons olive oil
• 1 pound turkey breast or thigh, diced
• Salt and pepper
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup wild rice, rinsed
• 4 cups chicken or turkey broth
• 1 teaspoon fresh thyme leaves
• 1 teaspoon sage, chopped
• 1 cup chopped kale or spinach
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Season turkey with salt and pepper and brown on all sides. Remove and set aside.
2. Add onion and garlic to the pot; sauté 4–5 minutes until softened.
3. Stir in carrots, celery, and wild rice. Cook 2–3 minutes, stirring frequently.
4. Pour in broth and add thyme and sage. Bring to a boil, then reduce heat and simmer 35–40 minutes until rice is tender and liquid is absorbed.
5. Add turkey back to the pot along with kale or spinach. Cook 5 more minutes until greens are wilted. Adjust seasoning and serve hot.

This turkey and wild rice stew is hearty, wholesome, and perfect for late fall.

The wild rice adds a nutty texture that complements tender turkey and fresh seasonal vegetables.

Moroccan-Spiced Chickpea and Pumpkin Stew

This stew is a fragrant, colorful late fall dish that combines pumpkin, chickpeas, and warm Moroccan spices.

Sweet, savory, and lightly spiced, it’s both comforting and exotic.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 medium pumpkin, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• Salt and black pepper to taste
• 2 cups chopped kale or spinach
• 2 tablespoons fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
2. Add pumpkin, chickpeas, cumin, coriander, cinnamon, and cayenne. Stir to coat evenly.
3. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer 25–30 minutes until pumpkin is tender.
4. Stir in kale or spinach and cook 5 more minutes until greens are wilted.
5. Remove from heat, stir in lemon juice, and garnish with fresh cilantro.

This Moroccan-spiced chickpea and pumpkin stew is aromatic, hearty, and comforting.

The sweet pumpkin and earthy chickpeas balance perfectly with the warm spices, making it a late fall favorite.

Braised Short Rib and Carrot Stew

Tender short ribs slowly braised with carrots, onions, and red wine create a rich, comforting stew perfect for late fall evenings.

Deep flavors develop over long, slow cooking, making it ideal for cozy dinners.

Ingredients:

• 2 tablespoons olive oil
• 3 pounds beef short ribs
• Salt and pepper
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 2 cups red wine
• 4 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon rosemary, chopped

Instructions:

1. Season short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown ribs on all sides and set aside.
2. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Stir in tomato paste and cook 2 minutes, then add red wine, scraping browned bits from the pot.
4. Return short ribs to the pot and pour in beef broth. Add thyme, bay leaves, and rosemary. Bring to a boil, reduce heat, cover, and simmer 2–2.5 hours until meat is tender.
5. Remove herbs and adjust seasoning before serving.

This short rib and carrot stew is indulgent yet comforting, perfect for a late fall dinner.

The long braise produces melt-in-your-mouth beef with a rich, flavorful broth

Creamy Corn and Potato Stew

A creamy, slightly sweet stew combining fall corn, potatoes, and leeks.

Simple yet comforting, it’s ideal for chilly late fall days when you want a light yet satisfying meal.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 large leek, white and light green parts sliced
• 3 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon thyme leaves
• 1 cup heavy cream or coconut milk
• Salt and black pepper to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Heat butter or olive oil in a large pot over medium heat. Sauté leeks and garlic until softened, about 5 minutes.
2. Add potatoes, corn, and thyme. Stir to combine.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are tender.
4. Stir in cream and heat through. Adjust seasoning with salt and pepper.
5. Garnish with fresh chives before serving.

This creamy corn and potato stew is comforting, mild, and perfect for late fall.

Its subtle sweetness from the corn and richness from the cream make it an easy favorite for family dinners.

Spiced Beef and Sweet Potato Stew

Hearty beef, sweet potatoes, and warming spices come together in this flavorful late fall stew.

Sweet, savory, and slightly smoky, it’s ideal for satisfying autumn meals.

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into cubes
• Salt and pepper
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• 4 cups beef broth
• 1 bay leaf
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper and brown on all sides. Remove and set aside.
2. Sauté onion and garlic until fragrant, about 5 minutes.
3. Add sweet potatoes, carrots, paprika, cumin, and cinnamon. Stir to coat.
4. Return beef to the pot, add beef broth and bay leaf. Bring to a boil, reduce heat, cover, and simmer 1–1.5 hours until beef and vegetables are tender.
5. Remove bay leaf and garnish with parsley before serving.

This spiced beef and sweet potato stew is hearty, warming, and full of rich fall flavors.

The blend of sweet potatoes and spices complements the beef perfectly, making it a late fall favorite.

Autumn Turkey and Pumpkin Stew

This stew combines tender turkey pieces with sweet pumpkin and autumn spices for a comforting, hearty dish.

It’s perfect for a late fall dinner when you want seasonal flavors in a warming, one-pot meal.

Ingredients:

• 2 tablespoons olive oil
• 1 pound turkey breast, cubed
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups pumpkin, peeled and cubed
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 cups chicken or turkey broth
• 1 teaspoon fresh thyme leaves
• 1 cup chopped kale or spinach
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Season turkey with salt and pepper and brown on all sides. Remove and set aside.
2. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Add pumpkin, cinnamon, nutmeg, and thyme, stirring to coat.
4. Return turkey to the pot, add broth, bring to a boil, then reduce heat and simmer 25–30 minutes until turkey is cooked through and pumpkin is tender.
5. Stir in kale or spinach, cook 5 more minutes, adjust seasoning, and serve.

This autumn turkey and pumpkin stew is aromatic, hearty, and perfectly seasonal.

The pumpkin adds natural sweetness, while turkey provides lean protein, making it a wholesome fall meal.

Seafood and Fennel Stew

A fragrant late fall stew with cod, shrimp, and tender fennel in a lightly spiced tomato broth.

It’s warming, flavorful, and perfect for a cozy autumn evening.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 can (14.5 oz) diced tomatoes
• 4 cups fish or vegetable broth
• 1 pound cod fillet, cut into chunks
• ½ pound shrimp, peeled and deveined
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, fennel, and bell pepper until softened, about 5 minutes.
2. Add smoked paprika and thyme, cooking 1–2 minutes until fragrant.
3. Stir in diced tomatoes and broth. Bring to a boil, then reduce heat and simmer 10–15 minutes.
4. Add cod and shrimp, simmer 5–7 minutes until seafood is cooked through.
5. Season with salt and pepper and garnish with fresh parsley.

This seafood and fennel stew is light yet satisfying, with delicate seafood flavors balanced by aromatic fennel and a mildly spiced tomato broth.

Perfect for late fall when you want something warm but not heavy.

Spicy Red Lentil and Sweet Potato Stew

A vegan, protein-packed stew combining red lentils, sweet potatoes, and warming spices.

It’s rich, comforting, and perfect for late fall evenings when you want a healthy, hearty meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
2. Add sweet potatoes, lentils, cumin, coriander, paprika, and cayenne. Stir to coat.
3. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils and sweet potatoes are tender.
4. Stir in kale or spinach and cook 5 more minutes until wilted. Add lemon juice and season to taste.

This spicy red lentil and sweet potato stew is comforting, hearty, and packed with nutrients.

The combination of spices, lentils, and sweet potatoes makes it a warming vegan favorite for late fall.

Beef and Butternut Squash Stew

This stew pairs tender beef with sweet butternut squash, carrots, and a rich broth, flavored with aromatic herbs.

It’s a classic, comforting dish ideal for crisp late fall evenings.

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef stew meat, cubed
• Salt and pepper
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, chopped
• 3 cups butternut squash, peeled and cubed
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 teaspoon fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides and remove.
2. Sauté onion and garlic until translucent, about 5 minutes.
3. Add carrots, butternut squash, thyme, and bay leaf, stirring to combine.
4. Return beef to the pot and pour in beef broth and red wine (if using). Bring to a boil, then reduce heat and simmer 1–1.5 hours until beef and vegetables are tender.
5. Remove bay leaf, adjust seasoning, and garnish with parsley.

This beef and butternut squash stew is hearty, rich, and slightly sweet from the squash.

It’s perfect for cozying up on a chilly fall evening.

Chicken, Apple, and Sweet Potato Stew

A sweet and savory stew featuring chicken, apples, and sweet potatoes, enhanced with warming spices.

This dish celebrates late fall flavors in a comforting, satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 pound chicken thighs or breasts, cubed
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 cups chicken broth
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown chicken pieces on all sides and remove.
2. Sauté onion and garlic until fragrant, about 5 minutes.
3. Add sweet potatoes, apples, cinnamon, nutmeg, and thyme. Stir to coat.
4. Return chicken to the pot and pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer 25–30 minutes until chicken and sweet potatoes are tender.
5. Adjust seasoning and serve hot.

This chicken, apple, and sweet potato stew is a perfect balance of sweet and savory flavors.

It’s warming, hearty, and ideal for late fall dinners.

Spiced Turkey and Cranberry Stew

A festive and flavorful stew combining turkey, cranberries, and root vegetables with warming spices.

It’s hearty, slightly tangy, and perfect for late fall evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 pound turkey breast or thighs, cubed
• Salt and pepper
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 cup fresh or frozen cranberries
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 4 cups turkey or chicken broth
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown turkey pieces and remove.
2. Sauté onion and garlic until softened, about 5 minutes.
3. Add carrots, parsnips, cinnamon, allspice, and thyme. Stir to combine.
4. Return turkey to the pot, add broth, and bring to a boil. Reduce heat and simmer 25–30 minutes until vegetables and turkey are tender.
5. Stir in cranberries and cook an additional 5 minutes. Adjust seasoning before serving.

This spiced turkey and cranberry stew is warming, slightly sweet, and packed with fall flavors.

It’s a perfect late autumn dish for a cozy, festive dinner.

Smoky Bean and Kale Stew

This hearty, vegetarian stew combines smoky flavors, tender beans, and nutritious kale.

It’s filling, flavorful, and perfect for late fall evenings when you want a comforting, plant-based meal.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups chopped kale
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Stir in smoked paprika and cumin, cooking for 1–2 minutes until fragrant.
3. Add beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
4. Stir in kale and cook 5 more minutes until wilted.
5. Remove from heat and add apple cider vinegar. Adjust seasoning with salt and pepper.

This smoky bean and kale stew is warm, nourishing, and full of depth from the spices and beans.

It’s an ideal late fall vegetarian dish that’s both hearty and healthy