50+ Easy and Flavorful Winter Squash Stew Recipes for the Soul

As the chill of winter settles in, there’s nothing quite like a steaming bowl of stew to warm the soul.

Winter squash, with its rich flavors and hearty texture, serves as the perfect base for a variety of stews that not only satisfy but also nourish.

From classic butternut squash and comforting acorn squash to the vibrant delicata and nutty kabocha, these versatile vegetables can elevate any stew recipe.

Whether you’re looking for a creamy, comforting option or a spiced-up, hearty meal, winter squash can play a starring role.

In this article, we’ve gathered over 50 delightful winter squash stew recipes that will inspire you to embrace the season’s bounty.

These recipes are not only delicious but also packed with nutrients, making them a wholesome choice for your winter dinners.

Let’s dive into these creative and comforting stews that celebrate the unique flavors of winter squash!

50+ Easy and Flavorful Winter Squash Stew Recipes for the Soul

Winter squash stews are the ultimate comfort food, providing warmth and nourishment during the cold months.

With their vibrant colors, diverse flavors, and health benefits, these stews are a perfect way to incorporate seasonal produce into your meals.

From traditional recipes to innovative combinations, the 50+ winter squash stew recipes in this collection offer something for everyone.

So grab your favorite squash, a cozy blanket, and prepare to indulge in the hearty flavors of winter.

Whether enjoyed on a quiet night at home or served at a gathering with friends and family, these stews are sure to please.

Embrace the season, and let winter squash be the star of your kitchen!

Savory Beef and Vegetable Stew

This hearty beef and vegetable stew is the perfect comfort food for cold winter nights. Tender chunks of beef are simmered with a colorful array of vegetables in a rich, savory broth. It’s a one-pot meal that warms you from the inside out and fills your home with a delicious aroma that invites everyone to gather around the table.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup celery, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches for about 4-5 minutes per side until they are golden brown. Transfer the browned beef to the slow cooker.
2. Add the diced onion and minced garlic to the skillet and sauté for about 2-3 minutes until translucent. Then, add the tomato paste, Worcestershire sauce, thyme, and rosemary, stirring to combine.
3. Pour the beef broth into the skillet, scraping the bottom to deglaze the pan. Bring the mixture to a simmer.
4. Add the carrots, potatoes, and celery to the slow cooker, followed by the broth mixture. Stir everything gently to combine.
5. Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and the vegetables are cooked through.
6. Adjust seasoning as needed, and serve hot, garnished with fresh parsley.

This savory beef and vegetable stew not only fills your stomach but also provides a delightful opportunity to use seasonal vegetables, making it both nutritious and flavorful. The long, slow cooking process allows the flavors to meld beautifully, resulting in a meal that tastes like it has been simmering all day. Serve it with crusty bread for dipping and savor each warm bite.

Chicken and Mushroom Stew

This comforting chicken and mushroom stew is a delightful twist on the traditional recipe. Tender chicken, earthy mushrooms, and hearty vegetables combine in a creamy broth that’s perfect for cozying up during the chilly winter months. The richness of the sauce complements the flavors of the chicken and mushrooms, making this dish a crowd-pleaser for family dinners.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 8 oz mushrooms, sliced
• 4 cups chicken broth
• 2 cups carrots, sliced
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ cup heavy cream
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh thyme or parsley, for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Season the chicken chunks with salt and pepper, then brown them in the skillet for about 5-7 minutes until golden. Transfer the chicken to the slow cooker.
2. In the same skillet, add the onions and garlic, sautéing for about 3 minutes. Then, add the mushrooms and cook for an additional 5 minutes until they are softened.
3. Transfer the sautéed vegetables to the slow cooker. Add the chicken broth, carrots, thyme, and paprika, stirring to combine.
4. Cover and cook on low for 6 hours or high for 3 hours until the chicken is cooked through and tender.
5. In the last 30 minutes of cooking, stir in the frozen peas and heavy cream. Adjust the seasoning with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme or parsley.

This chicken and mushroom stew is not just a meal; it’s an experience. The combination of textures and flavors creates a dish that feels indulgent yet simple. Perfect for warming up after a day in the cold, this stew can be served alone or over rice or egg noodles for a more filling option. Enjoy the richness of the sauce and the delightful medley of ingredients in every spoonful.

Hearty Vegetable and Lentil Stew

This wholesome vegetable and lentil stew is a plant-based delight that’s perfect for winter. Packed with nutritious ingredients, it’s a warming dish that’s both filling and satisfying. The earthy flavors of the lentils are complemented by vibrant vegetables, making this stew a healthy and delicious option for a cozy night in.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups carrots, diced
• 2 cups potatoes, diced
• 1 cup celery, chopped
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing for about 3-4 minutes until translucent.
2. In the slow cooker, combine the lentils, sautéed onion and garlic, diced tomatoes, carrots, potatoes, celery, vegetable broth, cumin, smoked paprika, thyme, salt, and pepper.
3. Stir everything well to combine. Cover and cook on low for 7-8 hours or on high for 4 hours, until the lentils and vegetables are tender.
4. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This hearty vegetable and lentil stew is not only comforting but also incredibly versatile. You can easily add your favorite vegetables or adjust the spices to suit your taste. It’s a nutritious option that can easily feed a crowd and is perfect for meal prep, as it stores well in the fridge or freezer. With each bowl, you can enjoy the satisfaction of a wholesome meal that brings warmth and nourishment during the winter months.

Classic Italian Sausage and Bean Stew

This Italian sausage and bean stew is a flavorful and robust dish that combines the savory goodness of Italian sausage with the heartiness of beans and vegetables. Perfect for winter, this stew is a crowd-pleaser that embodies the essence of comfort food. It’s easy to prepare and will fill your kitchen with delightful aromas, making it a great option for family gatherings or a cozy night in.

Ingredients:

• 1 lb Italian sausage, sliced (or crumbled)
• 4 cups chicken broth
• 2 cans (15 oz each) cannellini or kidney beans, drained and rinsed
• 2 cups diced tomatoes (canned or fresh)
• 2 cups carrots, sliced
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh basil or parsley, for garnish

Instructions:

1. In a skillet over medium heat, add the olive oil and Italian sausage. Cook until browned, about 5-7 minutes. Transfer the sausage to the slow cooker.
2. In the same skillet, add the diced onion and garlic. Sauté for about 3 minutes until fragrant, then add the carrots and cook for an additional 2-3 minutes.
3. Transfer the sautéed vegetables to the slow cooker. Add the chicken broth, beans, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil or parsley.

This classic Italian sausage and bean stew is a satisfying meal that pairs perfectly with crusty bread or over a bed of rice for an even heartier option. The combination of spices and the richness of the sausage infuse the dish with layers of flavor, ensuring every spoonful is comforting and delicious. Enjoy it as a delightful way to warm up on chilly evenings, and relish in the leftovers that taste even better the next day!

Curried Chickpea and Sweet Potato Stew

This curried chickpea and sweet potato stew is a vibrant and flavorful dish that celebrates the best of winter vegetables. The combination of sweet potatoes and chickpeas in a fragrant curry broth creates a hearty meal that’s both nourishing and satisfying. Perfect for a cozy night, this stew is vegan and gluten-free, making it a versatile choice for everyone at the table.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups sweet potatoes, diced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup onion, diced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until the onion is translucent.
2. Stir in the curry powder, ground ginger, and cumin, cooking for an additional 1-2 minutes until fragrant.
3. In the slow cooker, combine the sautéed onion and garlic, diced sweet potatoes, chickpeas, vegetable broth, and coconut milk. Season with salt and pepper, stirring to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This curried chickpea and sweet potato stew is not only packed with flavor but also loaded with nutrients. The sweetness of the potatoes complements the spices beautifully, creating a well-balanced dish that warms you from the inside out. It’s perfect for meal prep, as it tastes great reheated and can be served on its own or over rice for a more filling meal. Enjoy the delightful blend of spices and the comfort this stew brings on cold winter nights!

Smoky Ham and Split Pea Stew

This smoky ham and split pea stew is a comforting dish that’s perfect for using up leftover ham. The combination of split peas, smoky ham, and aromatic vegetables creates a rich and hearty stew that is satisfying and nutritious. It’s a great way to warm up during winter while enjoying the delightful flavors of home-cooked goodness.

Ingredients:

• 1 lb smoked ham, diced
• 2 cups dried split peas, rinsed
• 4 cups chicken or vegetable broth
• 2 cups carrots, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 cups celery, chopped
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh thyme or parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, and celery, sautéing for about 3-4 minutes until the onion is translucent.
2. In the slow cooker, combine the sautéed vegetables, split peas, diced ham, broth, thyme, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 8 hours or on high for 4 hours until the split peas are tender and the stew has thickened.
4. Stir the stew before serving, adjusting seasoning if necessary. Serve hot, garnished with fresh thyme or parsley.

This smoky ham and split pea stew is a wonderful example of how simple ingredients can create a deliciously satisfying meal. The split peas offer a creamy texture, while the smoky ham adds depth and flavor. This dish is not only comforting but also a great way to enjoy leftovers, making it a perfect choice for a cozy winter evening. Serve it with warm bread for a complete meal that the whole family will love.

Spicy Turkey and Sweet Potato Stew

This spicy turkey and sweet potato stew is a delightful blend of flavors and textures, perfect for a warming winter meal. The lean ground turkey is spiced up with chili powder and cumin, while the sweet potatoes add a touch of sweetness and creaminess to the dish. This stew is not only hearty and satisfying but also a healthier option, packed with nutrients to fuel your winter days.

Ingredients:

• 1 lb ground turkey
• 2 cups sweet potatoes, diced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes, with juice
• 1 cup onion, diced
• 1 cup bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro or green onions, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the ground turkey, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Transfer the turkey to the slow cooker.
2. In the same skillet, add the onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.
3. Transfer the sautéed vegetables to the slow cooker along with the sweet potatoes, diced tomatoes, chicken broth, chili powder, cumin, cayenne pepper, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or green onions.

This spicy turkey and sweet potato stew is not just about warmth; it’s about flavor and nourishment. The combination of spices brings a delightful kick, while the sweet potatoes provide a comforting balance. It’s a wonderful dish to enjoy after a day outdoors or to share with loved ones during the chilly months. Pair it with crusty bread or serve it over rice for a complete meal that’s sure to satisfy.

Moroccan Lamb and Apricot Stew

This Moroccan lamb and apricot stew is an exotic twist on traditional stews, combining tender lamb with sweet apricots and warm spices for a dish that transports you to the vibrant flavors of North Africa. The slow cooking process allows the flavors to meld beautifully, resulting in a rich and aromatic stew that’s perfect for winter.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 1 cup dried apricots, chopped
• 4 cups chicken or beef broth
• 2 cups carrots, sliced
• 1 cup onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• Cooked couscous or rice, for serving

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Season the lamb chunks with salt and pepper, then brown them in batches for about 4-5 minutes until golden. Transfer the browned lamb to the slow cooker.
2. In the same skillet, add the diced onion and garlic, sautéing for about 3 minutes until softened. Stir in the cumin, cinnamon, and ginger, cooking for another minute until fragrant.
3. Pour the broth into the skillet, scraping the bottom to deglaze the pan. Bring to a simmer.
4. In the slow cooker, add the carrots, chopped apricots, and the broth mixture. Stir everything to combine.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the flavors are well-developed.
6. Serve hot, garnished with fresh cilantro, over couscous or rice.

This Moroccan lamb and apricot stew offers a delightful balance of sweet and savory flavors, making it a truly memorable dish. The tenderness of the lamb combined with the sweet notes of apricot creates a dish that warms the soul. It’s perfect for entertaining guests or enjoying a cozy meal at home, leaving everyone asking for seconds.

Vegetable and Barley Stew

This vegetable and barley stew is a nourishing, wholesome option that’s loaded with colorful vegetables and chewy barley. It’s the ideal dish for a cold winter night, offering a comforting texture and a bounty of flavors. This stew is not only hearty and filling but also vegetarian and full of plant-based goodness.

Ingredients:

• 1 cup pearl barley, rinsed
• 4 cups vegetable broth
• 2 cups carrots, diced
• 2 cups zucchini, diced
• 1 cup onion, diced
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, with juice
• 2 teaspoons dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, and celery, sautéing for about 3-4 minutes until the onion is translucent.
2. Transfer the sautéed vegetables to the slow cooker. Add the rinsed barley, diced tomatoes, carrots, zucchini, vegetable broth, thyme, basil, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the barley is tender and the vegetables are cooked through.
4. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This vegetable and barley stew is a fantastic way to enjoy a variety of seasonal vegetables while reaping the health benefits of barley, a whole grain rich in fiber. It’s a satisfying meal that’s perfect for a meatless night or as a side dish to complement your favorite protein. Enjoy the comforting warmth of this stew while it nourishes your body and soul on those chilly winter evenings.

Beef and Mushroom Stroganoff Stew

This beef and mushroom stroganoff stew is a rich and creamy twist on the classic dish, perfect for winter nights. The combination of tender beef, earthy mushrooms, and a flavorful sauce creates a comforting meal that pairs wonderfully with egg noodles or mashed potatoes. It’s easy to prepare in the slow cooker, allowing you to enjoy the delicious aroma while it cooks throughout the day.

Ingredients:

• 2 lbs beef stew meat, cut into bite-sized pieces
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 cup onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 cup sour cream (or Greek yogurt for a lighter option)
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Season the beef stew meat with salt and pepper, then brown it in batches for about 5-7 minutes until golden. Transfer the browned beef to the slow cooker.
2. In the same skillet, add the diced onion, garlic, and sliced mushrooms. Sauté for about 5 minutes until the mushrooms are tender and the onion is translucent.
3. Transfer the sautéed mixture to the slow cooker. Add the beef broth, Worcestershire sauce, thyme, and paprika, stirring to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
5. Before serving, stir in the sour cream until well combined. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This beef and mushroom stroganoff stew offers a creamy, decadent flavor profile that is sure to warm you up on cold nights. The tender beef and mushrooms create a delightful texture, while the sour cream adds richness. Whether enjoyed on its own or over a bed of noodles, this stew is a fantastic way to indulge in comfort food during the winter months.

Honey Garlic Chicken and Vegetable Stew

This honey garlic chicken and vegetable stew is a delightful balance of sweet and savory flavors, making it a perfect dish for winter. The tender chicken and vibrant vegetables simmered in a honey garlic sauce create a hearty and satisfying meal that’s easy to prepare in the slow cooker. It’s a great option for families looking for a comforting, flavorful dish.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 4 cups mixed vegetables (such as carrots, bell peppers, and peas)
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup honey
• ¼ cup soy sauce
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Green onions or sesame seeds, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in batches for about 5-7 minutes. Transfer the browned chicken to the slow cooker.
2. In the same skillet, add the diced onion and garlic, sautéing for about 3-4 minutes until fragrant.
3. Pour in the chicken broth, honey, and soy sauce, scraping the bottom of the skillet to deglaze. Bring to a simmer, then transfer the mixture to the slow cooker.
4. Add the mixed vegetables to the slow cooker, stirring to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. If you prefer a thicker sauce, mix cornstarch with a little water to create a slurry and stir it into the stew in the last 30 minutes of cooking.
6. Serve hot, garnished with green onions or sesame seeds.

This honey garlic chicken and vegetable stew is not only easy to make but also incredibly flavorful. The sweetness of the honey balances perfectly with the savory elements, creating a dish that everyone will love. Serve it over rice or quinoa for a complete meal that provides comfort and satisfaction on chilly evenings.

Savory Potato, Leek, and Kale Stew

This savory potato, leek, and kale stew is a hearty vegetarian option that showcases the wonderful flavors of winter vegetables. The combination of creamy potatoes, tender leeks, and nutrient-rich kale creates a filling dish that’s perfect for warming up on cold days. It’s easy to prepare and is an excellent choice for those looking to enjoy a wholesome, plant-based meal.

Ingredients:

• 4 cups potatoes, diced (Yukon gold or red potatoes work well)
• 2 cups leeks, cleaned and sliced (white and light green parts)
• 4 cups vegetable broth
• 2 cups kale, chopped (stems removed)
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh lemon juice, for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and leeks, sautéing for about 5 minutes until softened.
2. Transfer the sautéed mixture to the slow cooker. Add the diced potatoes, vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender.
4. About 30 minutes before serving, stir in the chopped kale and cover to allow it to wilt and cook through.
5. Taste and adjust seasoning if necessary. Serve hot, drizzled with fresh lemon juice.

This savory potato, leek, and kale stew is not only hearty but also packed with nutrients. The creamy potatoes and tender leeks provide a satisfying base, while the kale adds a delightful freshness. It’s a wonderful way to enjoy the flavors of winter vegetables, making it a perfect dish for a cozy dinner or meal prep for the week ahead. Enjoy it with crusty bread for a complete, comforting meal!

Chickpea and Spinach Stew

This chickpea and spinach stew is a deliciously hearty dish that celebrates the earthy flavors of legumes and greens. Packed with protein and fiber, this vegetarian stew is both satisfying and nutritious, making it a perfect choice for a cozy winter meal. The spices create a warm, inviting aroma that fills your kitchen, enticing everyone to gather around the table.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes, with juice
• 1 cup onion, diced
• 1 cup carrots, diced
• 1 cup vegetable broth
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh lemon wedges, for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and carrots, sautéing for about 5 minutes until the onion is translucent.
2. Stir in the minced garlic, cumin, smoked paprika, and turmeric, cooking for another minute until fragrant.
3. Transfer the sautéed mixture to the slow cooker. Add the chickpeas, diced tomatoes (with juice), vegetable broth, salt, and pepper. Stir well to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the carrots are tender.
5. About 10 minutes before serving, stir in the chopped spinach and cover until wilted.
6. Serve hot with fresh lemon wedges for squeezing over the stew.

This chickpea and spinach stew is not only easy to prepare but also incredibly flavorful. The combination of spices and fresh spinach gives it a vibrant color and delicious taste. It’s a great dish to enjoy on its own or serve with rice or crusty bread for a complete meal. This stew proves that plant-based meals can be both comforting and satisfying, making it an excellent choice for anyone looking to warm up during winter.

Pork and Apple Cider Stew

This pork and apple cider stew offers a delightful blend of sweet and savory flavors, making it a unique addition to your winter cooking repertoire. The pork becomes tender as it simmers in a rich sauce made with apple cider, and the addition of apples adds a hint of sweetness that complements the savory elements. This stew is perfect for family dinners and special occasions alike.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 2 cups apples, peeled and diced (such as Granny Smith or Honeycrisp)
• 1 cup onion, diced
• 4 cups apple cider
• 2 cups carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh thyme or parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Season the pork chunks with salt and pepper, then brown them in batches for about 5-7 minutes. Transfer the browned pork to the slow cooker.
2. In the same skillet, add the diced onion and garlic, sautéing for about 3 minutes until softened.
3. Pour in the apple cider, scraping the bottom of the skillet to deglaze. Bring to a simmer, then transfer the mixture to the slow cooker.
4. Add the diced apples, sliced carrots, thyme, and cinnamon to the slow cooker. Stir to combine.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shredded.
6. Serve hot, garnished with fresh thyme or parsley.

This pork and apple cider stew is a delightful balance of flavors that will surprise and please your taste buds. The sweetness from the apples pairs beautifully with the savory pork, creating a dish that is both comforting and innovative. It’s perfect for cold winter nights, and serving it with warm bread or over mashed potatoes makes for a satisfying meal that brings everyone to the table.

Lentil and Root Vegetable Stew

This lentil and root vegetable stew is a warming, wholesome dish that showcases the best of winter vegetables. Packed with protein and fiber from the lentils and a variety of root vegetables, this stew is nourishing and filling. The earthy flavors and rich textures make it a fantastic option for those chilly days when you crave something hearty and satisfying.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups potatoes, diced
• 2 cups carrots, sliced
• 2 cups parsnips, diced
• 1 cup onion, diced
• 4 cups vegetable broth
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until softened.
2. Transfer the sautéed mixture to the slow cooker. Add the rinsed lentils, diced potatoes, carrots, parsnips, vegetable broth, thyme, cumin, salt, and pepper. Stir well to combine.
3. Cover and cook on low for 8 hours or on high for 4-5 hours, until the lentils and vegetables are tender.
4. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This lentil and root vegetable stew is not only comforting but also incredibly nutritious. The combination of lentils and root vegetables creates a dish that’s hearty enough to satisfy any appetite. It’s a perfect choice for meal prep, as it stores well and tastes even better the next day. Enjoy it with a side of whole-grain bread for a complete meal that warms your body and soul during the winter months.

Note: More recipes​ are coming soon!