13 Hearty Stews From Around the World That Make Cold Nights Feel So Cozy

When the nights get longer and the air turns cold, nothing beats a big pot bubbling away on the stove. Every country has its own version of comfort in a bowl, from French cassoulet to Polish bigos to Southern Brunswick stew. Hearty stews are also some of the smartest dinners you can make: cheap cuts of meat turn tender, beans and vegetables stretch the budget, and leftovers taste even better the next day. Grab your biggest pot and pick your favorite..

Old Fashioned Beef Stew

Every list of hearty stews has to start with the classic. Chunks of beef chuck brown in a hot pot, then simmer for hours with carrots, potatoes, onions and a rich tomato and herb broth. The beef turns so tender it falls apart with a spoon. This is the stew that fills the whole house with a warm, homey smell. Serve it with crusty bread or buttery biscuits. Who taught you to make your first stew?

You will need: Need: 3 lb beef chuck cubed, 3 tbsp flour, 2 tbsp oil, 1 onion, 3 cloves garlic, 2 tbsp tomato paste, 4 cups beef stock, 1 tbsp Worcestershire, 2 bay leaves, 1 tsp thyme, 4 carrots, 1.5 lb potatoes, 1 cup peas, salt, pepper.

How to make it: Steps: Toss beef in flour, salt and pepper and brown in oil in batches. Cook onion and garlic, then stir in tomato paste. Add stock, Worcestershire, bay leaves and thyme and return beef. Simmer covered 1.5 hours. Add carrots and potatoes and cook 40 minutes more. Stir in peas.

Old Fashioned Chicken Stew

This is the kind of chicken stew grandma made when someone in the house had a cold. Chunks of chicken thigh, carrots, celery and potatoes simmer in a creamy, herby broth until everything is soft and comforting. A few spoonfuls and you feel better already. It reheats beautifully, so make a big pot and enjoy it all week. Do you like it with biscuits, crusty bread or crackers?

You will need: Need: 2 lb boneless chicken thighs cubed, 2 tbsp butter, 1 onion, 3 carrots, 2 celery ribs, 1.5 lb potatoes cubed, 3 tbsp flour, 4 cups chicken stock, 1/2 cup milk, 1 tsp thyme, 1 bay leaf, salt, pepper, parsley.

How to make it: Steps: Brown the chicken in butter and remove. Cook onion, carrots and celery 5 minutes. Stir in flour, then add stock, potatoes, thyme and bay leaf. Return chicken and simmer 30 minutes. Stir in milk, season and top with parsley.

Italian Chicken Cacciatore, a Hunter Style Stew

Cacciatore means hunter style in Italian, and this rustic stew was made with whatever the hunter brought home. Today it is usually chicken braised with tomatoes, peppers, onions, mushrooms, garlic and herbs. The sauce is rich and perfect over polenta, pasta or crusty bread. It is one of those hearty stews that tastes even better the next day. Polenta, pasta or bread: what is your pick?

You will need: Need: 3 lb bone in chicken pieces, 2 tbsp olive oil, 1 onion, 1 red pepper, 8 oz mushrooms, 4 cloves garlic, 1 can crushed tomatoes, 1/2 cup chicken stock, 1 tsp oregano, 1 tsp rosemary, salt, pepper, basil.

How to make it: Steps: Season and brown the chicken in oil, then remove. Cook onion, pepper, mushrooms and garlic 6 minutes. Add tomatoes, stock and herbs. Return chicken, cover and simmer 40 minutes until tender. Season and finish with fresh basil.

Pork Chile Verde

Chile verde is a New Mexico and Mexican favorite: tender pork shoulder simmered in a tangy sauce of roasted tomatillos, green chiles, onion, garlic and cilantro. It is bright, a little spicy and incredibly cozy. Eat it in a bowl with rice, roll it into tortillas, or pile it on nachos. It is a great make ahead meal for busy weeks. How much heat do you like: mild, medium or hot?

You will need: Need: 3 lb pork shoulder cubed, 1.5 lb tomatillos husked, 2 poblano peppers, 1 jalapeno, 1 onion, 5 cloves garlic, 1 bunch cilantro, 2 tsp cumin, 1 tsp oregano, 2 cups chicken stock, oil, salt, lime.

How to make it: Steps: Broil tomatillos, peppers, onion and garlic until charred, then blend with cilantro. Brown pork in oil in batches. Add the green sauce, stock, cumin and oregano. Simmer covered 2 hours until tender. Season with salt and lime.

French Cassoulet, the King of Hearty Stews

Cassoulet comes from the south of France, where it is slow baked with white beans, sausage, pork and sometimes duck until a golden crust forms on top. This easier home version uses canned beans, smoked sausage and pork belly, and still tastes amazing. It is rich, filling and perfect for a cold weekend. Serve with a green salad and crusty bread. Have you ever tried real cassoulet?

You will need: Need: 1 lb pork belly or shoulder cubed, 12 oz smoked sausage sliced, 3 cans white beans drained, 1 onion, 2 carrots, 4 cloves garlic, 1 can diced tomatoes, 2 cups chicken stock, 2 sprigs thyme, 1 bay leaf, 1 cup breadcrumbs, 2 tbsp butter.

How to make it: Steps: Brown pork and sausage in a Dutch oven. Add onion, carrots and garlic and cook 5 minutes. Stir in beans, tomatoes, stock, thyme and bay leaf. Top with breadcrumbs and dots of butter. Bake uncovered at 325F for 2 hours until a crust forms.

Polish Bigos, One of the Oldest Hearty Stews

Bigos is called hunter stew in Poland, and families make huge pots of it in winter. Sauerkraut and fresh cabbage cook slowly with sausage, pork, mushrooms, prunes and a little tomato. The longer it cooks, the better it gets. Many Polish families reheat it for days and say the third day is the best. Tangy, smoky and deeply satisfying, it is a great way to warm up.

You will need: Need: 2 lb sauerkraut rinsed, 1/2 head cabbage shredded, 1 lb kielbasa sliced, 1 lb pork shoulder cubed, 1 onion, 8 oz mushrooms, 6 prunes chopped, 2 tbsp tomato paste, 2 bay leaves, 5 allspice berries, 2 cups stock.

How to make it: Steps: Brown pork and kielbasa, then add onion and mushrooms. Add sauerkraut, cabbage, prunes, tomato paste, spices and stock. Cover and simmer on low for 2 hours, stirring often. Season with salt and pepper and serve with rye bread or potatoes.

French Bouillabaisse

Bouillabaisse was born in the port of Marseille, where fishermen cooked the fish they could not sell in a pot of saffron and tomato broth. Today it is a celebration dish full of white fish, shrimp and mussels. It sounds fancy, but it is basically fish in a beautiful broth and it cooks in under an hour. Serve with toasted bread and garlic mayonnaise. Would you make this for a special dinner?

You will need: Need: 2 lb mixed white fish in chunks, 1 lb shrimp, 1 lb mussels, 1 fennel bulb, 1 onion, 1 leek, 4 cloves garlic, 1 can tomatoes, pinch saffron, strip orange zest, 6 cups fish stock, olive oil, toasted bread.

How to make it: Steps: Cook fennel, onion, leek and garlic in oil 8 minutes. Add tomatoes, saffron, orange zest and stock and simmer 20 minutes. Add fish and simmer 5 minutes, then shrimp and mussels until mussels open. Discard any that stay closed. Serve with toast.

San Francisco Cioppino, Hearty Stews From the Sea

Cioppino was created by Italian fishermen in San Francisco who tossed part of their daily catch into a shared pot. It is a tomato and wine broth loaded with crab, shrimp, clams, mussels and white fish. It is messy in the best way, so put out plenty of napkins and sourdough bread. This is one of the most impressive hearty stews you can make, and it is ready in about 45 minutes.

You will need: Need: 1 lb white fish, 1 lb shrimp, 1 lb clams or mussels, 1 lb crab legs (optional), 1 onion, 1 fennel bulb, 5 cloves garlic, 1 can crushed tomatoes, 1 cup seafood stock, 1 cup dry white wine or extra stock, 1 tsp chili flakes, basil, sourdough.

How to make it: Steps: Cook onion, fennel and garlic in olive oil 6 minutes. Add tomatoes, wine, stock and chili and simmer 20 minutes. Add clams and crab and cook 5 minutes, then fish and shrimp for 4 to 5 minutes. Top with basil and serve with sourdough.

Southern Brunswick Stew, Hearty Stews for a Crowd

Both Brunswick, Georgia and Brunswick County, Virginia claim this stew, and both make it at big outdoor cookouts. It is a smoky, tangy tomato stew packed with pulled pork, chicken, corn and lima beans, with a little barbecue sauce stirred in. It is a perfect way to use leftover smoked meat. Quick poll: where do you think it was invented? A) Georgia B) Virginia C) Who cares, pass the bowl!

You will need: Need: 2 cups pulled pork, 2 cups shredded chicken, 1 onion, 1 can crushed tomatoes, 2 cups chicken stock, 1 cup barbecue sauce, 2 cups corn, 2 cups lima beans, 1 tbsp Worcestershire, 1 tbsp hot sauce, salt, pepper.

How to make it: Steps: Cook onion in a little oil until soft. Add tomatoes, stock, barbecue sauce, Worcestershire and hot sauce. Stir in pork, chicken, corn and lima beans. Simmer 45 minutes, stirring often, until thick. Season and serve with cornbread.

Creamy Mushroom and Barley Stew

This meatless stew proves you do not need meat for a rich, satisfying dinner. A mix of mushrooms gives deep savory flavor, and pearl barley makes it thick and chewy. A splash of cream at the end makes it silky. It is budget friendly, full of fiber and one of the coziest hearty stews for a rainy night. Would your family notice there is no meat in it?

You will need: Need: 1.5 lb mixed mushrooms sliced, 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 3/4 cup pearl barley, 6 cups vegetable stock, 1 tsp thyme, 1 tbsp soy sauce, 1/2 cup cream, butter, parsley.

How to make it: Steps: Brown mushrooms in butter in batches. Add onion, carrots, celery and garlic and cook 5 minutes. Stir in barley, stock, thyme and soy sauce. Simmer 45 minutes until the barley is tender. Stir in cream, season and top with parsley.

Lentil and Vegetable Pot, Budget Hearty Stews

Lentils need no soaking and cook in about 30 minutes, which makes this stew perfect for weeknights. Carrots, celery, potatoes, tomatoes and spinach go in too, so you get a whole bowl of vegetables in one go. It costs very little and is full of plant protein and fiber. Make a big pot on Sunday and enjoy easy lunches all week. Do you add a squeeze of lemon at the end?

You will need: Need: 1.5 cups brown or green lentils, 1 onion, 2 carrots, 2 celery ribs, 2 potatoes cubed, 3 cloves garlic, 1 can diced tomatoes, 6 cups vegetable stock, 1 tsp cumin, 1 tsp smoked paprika, 2 cups spinach, lemon, olive oil.

How to make it: Steps: Cook onion, carrots and celery in oil 6 minutes. Add garlic and spices for 1 minute. Add lentils, potatoes, tomatoes and stock. Simmer 30 to 35 minutes until tender. Stir in spinach until wilted. Season and add lemon juice.

Japanese Style Beef Curry Stew

In Japan, curry is a thick, mild and slightly sweet stew, and it is one of the most popular family dinners. Beef, carrots, potatoes and onions simmer until tender, then a curry roux makes the sauce rich and glossy. Serve it over steamed rice. Kids usually love it because it is not too spicy. It is a great door into world flavors for picky eaters. Rice on the side or all mixed in?

You will need: Need: 1.5 lb beef chuck cubed, 2 onions, 3 carrots, 3 potatoes, 1 grated apple, 4 cups water or stock, 1 box Japanese curry roux (about 4 oz), 1 tbsp oil, steamed rice.

How to make it: Steps: Brown the beef in oil. Add onions and cook until soft. Add carrots, potatoes, apple and water. Simmer 45 minutes until the beef is tender. Turn off the heat, stir in the curry roux until melted, then simmer 10 minutes until thick. Serve over rice.

Greek White Bean Stew

Fasolada is often called the national food of Greece. It is a simple stew of white beans, tomato, carrots, celery and lots of good olive oil. It is humble food that tastes rich and satisfying, and it costs just a few dollars. Serve it with feta, olives and crusty bread for a full Greek style meal. Want more cozy bowls? Try these easy chicken thigh dinners next.

You will need: Need: 1 lb dried white beans soaked overnight (or 3 cans), 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 1 can crushed tomatoes, 2 tbsp tomato paste, 1/2 cup olive oil, 1 tsp oregano, 1 bay leaf, parsley, salt.

How to make it: Steps: Simmer soaked beans in fresh water 45 minutes and drain. Cook onion, carrots, celery and garlic in olive oil. Add beans, tomatoes, paste, oregano, bay leaf and water to cover. Simmer 45 minutes until creamy. Season and add parsley.