Winter Stews

Not as rich as a braise, but more filling than soup, these stews are good to make for a hearty winter meal.

Beef Stew

The winter is the best time to serve body-warming soups and rich braises full of fork-tender meat. A stew is essentially a hybrid of these dishes. While braising occurs over a very long period of time, and at a low temperature, stewing can be done in only an hour or two. Tough cuts of meat are the best pieces to use when braising, but when making a stew, you will want to choose higher quality cuts, like chicken breasts or beef chuck. Or, opt for a vegetarian stew, combining a variety of hearty vegetables and beans in a rich and flavorful broth.

This menu is designed for you to mix and match dishes to create a meal that suits your needs and tastes. For a dinner party, we suggest picking out three courses and serving the stew with a large chunk of Parmigiano, for grating, and a hearty loaf of bread. If you are only serving two, stick with the stew, and of course, the cheese and bread on the side. Any leftovers can be frozen and eaten at a later date.



Spicy Shrimp and Arugula Salad

From The Daily Meal

Spicy shrimp are pan-seared until cooked through, then, while they are still warm, served on a bed of arugula. 


Shaved Brussels Sprouts Salad with Marcona Almonds and Pecorino

From The Daily Meal

An unusual salad in which shredded Brussels sprouts are tossed in a light vinaigrette, which lightly “cooks” the raw vegetable, and finished with crunchy almonds and salty pecorino. It can also be served as a side dish.


Greek Salad

From The Daily Meal

A classic Greek salad, full of tomatoes and feta, which can also be tossed with toasted cubes of bread the next day for an instant panzanella salad.



Main Dishes:

Rosemary Lentil Stew

From The Daily Meal

An easy to make winter meal using pantry and freezer staples, like stock, pasta sauce, and frozen vegetables.

Best served with a hunk of crusty bread.


Local Shrimp and Fregula Stew

From The Daily Meal

Full of hearty North African flavors, this stew is a Charleston, S.C. favorite that is easy to make on weeknights. Fregula is a Sardinian semolina wheat pasta that is similar to Israeli couscous.

Best served with a side of cheesy grits


Beef Stew with Carrots, Corn and Potatoes

From The Daily Meal

A new variation on classic beef stew. Here braised beef is paired with fresh corn (you can also substitute in frozen kernels) and fresh rosemary.

Serve with a side of cheesy polenta for a hearty winter meal.


Chicken and Eggplant Stew with Grilled Country Bread

From The Daily Meal

Modeled after eggplant parmigiana, this dish features a rich tomato, eggplant, and chicken stew that gets ladled over crisp, grilled bread for a lighter alternative that is still full of flavor.




Chocolate-Hazelnut Pudding

From The Daily Meal

Chocolate pudding meets Nutella in this rich and indulgent dessert that is also easy to make and gluten-free.


Sticky Toffee Pudding with Brandy Butterscotch Sauce

From The Daily Meal


This sweet cake-like pudding is topped with a spiked, creamy caramel sauce. Serve with a dollop of unsweetened whipped cream for a pretty garnish.