Stew

Stew: It's what's for dinner. Here are 16 recipes to help you get through winter.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

Could cornbread tamale pie—a quick and spicy chili topped with cornbread—be the greatest recipe of all time?

We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.

This white chili recipe works well with ground chicken or turkey, too.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

These five beef stew recipes should get you through the end of winter.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.

These are three crucial steps to the perfect pot of stew

Wintry stews packed with flavors from around the world will heat up the coldest of nights.

We didn't think it could be done, but we've developed a turkey chili recipe that uses the bird's dark meat—and actually tastes good.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.

In this soul-satisfying dish, delicate rice noodles are combined with gingery spiced beef.

From using the wrong cut of beef to overthickening the stew, the most common ways home cooks ruin beef stew

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.