16 Stick to Your Ribs Winter Stews and Chilis

January around here means frosty windows, Tom shoveling the walk twice before breakfast and a big pot burbling on my stove most afternoons. These are the stews and chilis I make all winter long, from a classic beef chili and a tangy pork chile verde to a red wine beef stew, a dark roux gumbo, goulash and a cozy lentil pot with no meat at all. Nearly every one tastes better on day two. I like to cook a double pot on Sunday and tuck half into the freezer for a hectic night.

1) Classic Beef Chili

This is the hearty, meaty chili that so many of us ate growing up, studded with kidney beans and warm spices. Cooking the chili powder and tomato paste right in the pot before the liquid goes in deepens both the color and the taste. A slow hour on the burner pulls it all together into a bowl that keeps you full for hours.

Tom likes his ladled over a split baked potato, while the grandkids want theirs spooned right into a little bag of corn chips. For a crowd I leave the pot on the stove with a ladle and let everyone serve themselves. A pan of warm cornbread with honey butter and a simple green salad round out the table nicely.

Ingredients

2 pounds lean ground beef

1 large yellow onion, diced

1 green bell pepper, diced

4 cloves garlic, minced

3 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 1/2 teaspoons salt

2 tablespoons tomato paste

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

2 (15 ounce) cans kidney beans, drained and rinsed

1 cup beef broth

Spread the beef across the pot and leave it alone for a few minutes before breaking it up, so it gets real color instead of steaming. Chili tastes even better the next day, so I often make it ahead and chill it overnight. For just the two of us, I halve everything or freeze the leftovers in pint containers for up to 3 months.

Instructions

Place a big Dutch oven on the stove over medium high and add the beef. Let it brown for 8 to 10 minutes, breaking it up as you go, until no longer pink and a thermometer reads 160F. Spoon out most of the grease.

Stir in the diced onion and green pepper and let them cook for about 5 minutes, stirring frequently, until tender. Add the garlic and give it another 30 seconds.

Add the chili powder, cumin, oregano, paprika and salt along with the tomato paste. Keep stirring for 1 to 2 minutes, until the spices smell toasty and the paste turns a shade darker.

Add both cans of tomatoes, the drained beans and the broth. Stir thoroughly, scraping along the bottom so nothing is left stuck.

Once it comes to a boil, drop the heat to low. Set the lid slightly ajar and let it bubble gently for 1 hour, giving it a stir about every 15 minutes so it does not catch.

For a thicker pot, take the lid off for the final 10 minutes. Taste, then add salt or a pinch of cayenne if you want more kick.

Spoon into bowls and pile on shredded cheddar, sour cream, diced onion and a handful of corn chips.

Snow days, card nights with the neighbors and every winter potluck on the calendar get this chili. It is easy, reliable and the pot always comes home scraped clean.

This chili keeps in the freezer for as long as 3 months. Freezing it flat in quart bags helps it thaw fast, then spoon the extra over baked potatoes or hot dogs for a second supper.

Want the whole story, plus my storage and swap notes? Here is my full Simple Homemade Chili recipe.

2) Texas Chili Con Carne

Texas chili skips the beans entirely and focuses on tender cubes of beef in a thick, rusty red sauce. Ancho chili powder brings a mellow smokiness that tastes rich instead of blazing hot. Stirring in a little masa harina near the end thickens everything and adds a gentle corn flavor.

Serve this the way they do in Texas, in deep bowls with a stack of saltines or warm flour tortillas on the side. Since there are no beans, some folks like a scoop of pinto beans or rice served alongside rather than stirred in. It is a wonderful choice for a game day crowd that loves a real, beefy bowl of red.

Ingredients

3 pounds beef chuck roast, cut into 3/4 inch cubes

2 teaspoons kosher salt

2 tablespoons vegetable oil

1 large yellow onion, diced

6 cloves garlic, minced

1/4 cup ancho chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

2 tablespoons tomato paste

3 cups beef broth

1 (15 ounce) can tomato sauce

3 tablespoons masa harina or cornmeal

Cut the chuck into even 3/4 inch cubes and trim away the big pieces of fat, so every bite turns tender at the same time. Drying the beef well really matters, because wet meat steams and never builds that dark crust. If the chili tastes a little flat at the end, a squeeze of lime or a splash of vinegar wakes the ancho right up.

Instructions

Dry the cubes of beef with paper towels and sprinkle them with the salt.

Warm the oil in a heavy Dutch oven set over medium high. Sear the beef in three rounds, 5 to 6 minutes per round, until each batch is well browned on a few sides, then scoop it into a bowl.

Turn the burner down to medium. Cook the onion in the pot for 5 minutes, until soft, then add the garlic and stir for 30 seconds.

Add all the spices and the tomato paste and keep stirring for about a minute, until the pot smells wonderful.

Slide the beef back in along with any juices in the bowl, then add the broth and tomato sauce. Bring it to a boil, put the lid on and let it barely bubble over low heat for 2 1/2 to 3 hours. Stir from time to time and check that the beef is falling apart tender.

In a small bowl, whisk the masa harina into 1/2 cup of warm water until smooth, then stir it into the pot. Leave the lid off and simmer 10 minutes longer, until the chili is thick and shiny.

Season with more salt if needed and serve with diced onion, shredded cheddar and a square of warm cornbread.

Tom’s brother lives outside Austin and insists chili and beans should never meet. I doubted him until he cooked a pot for us, and now it is our favorite snowy weekend project.

Cubing a chuck roast takes a few extra minutes, but ground beef will never give you those big, tender bites. It also improves after a night in the refrigerator, so it is ideal to make ahead.

3) Easy Turkey Chili

This turkey chili is lighter than the beef kind yet just as comforting and filling for the whole table. Black and pinto beans plus a big can of diced tomatoes make each spoonful chunky and satisfying. Blooming the spices in the hot pot keeps the flavor bold, so nobody will be wondering where the beef went.

Lighter chili like this is my favorite when Tom and I want comfort without feeling stuffed afterward. Spoon it over a baked sweet potato or a scoop of brown rice to turn it into a full plate. Little ones love it with a sprinkle of mild cheese and a few crushed tortilla chips on top.

Ingredients

1 tablespoon olive oil

1 1/2 pounds ground turkey

1 yellow onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1 (28 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can pinto beans, drained and rinsed

1 cup chicken broth

Ground turkey is very lean, so add a splash more oil if it starts sticking to the pot while it browns. Let it sit undisturbed for a couple of minutes before you stir so it picks up some golden color, since that is where much of the flavor comes from. A pinch of cocoa or a teaspoon of brown sugar softens the sharpness of the tomatoes.

Instructions

Warm the olive oil in a big soup pot or Dutch oven over medium high.

Add the turkey and let it brown for 7 to 8 minutes, using a wooden spoon to break it into small crumbles. It is done when you see no pink and it hits 165F.

Toss in the diced onion and red pepper and cook for 5 minutes, stirring frequently, until they soften. Add the garlic and cook just 30 seconds longer.

Sprinkle the chili powder, cumin, oregano and salt over the turkey and stir for a minute so the spices toast in the hot pan.

Pour in the diced tomatoes and all their juice, then the tomato sauce, both kinds of beans and the broth. Give it a good stir, scraping loose anything clinging to the bottom.

Let the chili come up to a boil, then turn the burner down to medium low. Simmer with the lid off for 25 to 30 minutes, stirring now and again, until it is as thick as you like.

Taste and adjust the seasoning. Top each bowl with sliced avocado, green onions, a spoonful of plain yogurt or sour cream and a squeeze of fresh lime.

Since this is ready in less than an hour, it is my go to on a Monday night. Tom and I eat the leftovers for lunch until about Thursday.

Ground turkey is so lean that it needs the olive oil to keep from sticking and drying out. For a touch of sweetness, add a cup of frozen corn during the final 10 minutes.

4) White Chicken Chili

This white chili trades tomatoes and red spices for pulled chicken, creamy white beans and gentle green chiles. Melted cream cheese and some mashed beans thicken the broth into something velvety with no flour at all. Cumin and oregano lend a warm, earthy note that is still mild enough for young eaters.

Because it is so mild and creamy, this is the chili I bring when I am not sure who likes heat. Put out lime wedges, sliced avocado and crushed tortilla chips so everyone can dress up their own bowl. Warm flour tortillas or a pan of cornbread make it feel like a complete Sunday supper.

Ingredients

2 tablespoons olive oil

1 large yellow onion, diced

4 cloves garlic, minced

2 (4 ounce) cans diced green chiles

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 pounds boneless skinless chicken breasts

4 cups chicken broth

3 (15 ounce) cans great northern beans, drained and rinsed

1 cup frozen corn

4 ounces cream cheese, cubed

1/2 cup sour cream

1/4 cup chopped fresh cilantro

Keep the broth at a gentle simmer while the chicken poaches, because a hard boil turns breast meat tough and stringy. Let the cream cheese warm on the counter first so it melts in quickly without lumps. On a busy night, a store bought rotisserie chicken works too, so simmer the broth 10 minutes and stir in about 4 cups of shredded meat.

Instructions

Warm the oil in a big Dutch oven on medium. Cook the onion for about 5 minutes, until tender, then add the garlic, chiles, cumin, oregano, salt and pepper and stir for 1 minute, until it smells fragrant.

Nestle the whole chicken breasts into the pot and add the broth. Once it boils, turn the heat down, put the lid on and cook gently for 18 to 20 minutes, until the thickest part of the chicken reads 165F.

Transfer the chicken to a board and pull it into shreds using two forks.

While the chicken rests, put 1 cup of the beans in a bowl and mash them well with a fork. Add the mashed beans, the rest of the whole beans and the corn to the pot.

Drop in the cubes of cream cheese and stir for about 3 minutes, until they melt completely into the broth.

Put the chicken back in and let the chili simmer with no lid for 10 minutes, stirring frequently, until it turns thick and creamy.

Pull the pot from the burner and fold in the sour cream and cilantro. Check for salt, then serve with shredded pepper jack or white cheddar, jalapeno slices and tortilla chips.

Whenever we want a change from the red version, I make a pot of this, and it never feels like a consolation prize. The grandkids call it the cozy soup and always want another bowl.

The leftovers will stay good for 4 days in the refrigerator and get thicker as they rest, so loosen them with a little broth when you reheat. Freeze it before the sour cream goes in for the smoothest result.

5) Cincinnati Chili

Cincinnati chili is a thin, gently spiced meat sauce ladled over spaghetti and buried under a heap of cheese. Cinnamon, cocoa, allspice and cloves create an unusual flavor that ends up savory, not sweet. Starting the raw beef in cold broth breaks it into tiny bits, so the sauce turns out smooth rather than chunky.

For a party, set the spaghetti, chili and toppings out in a row like a diner counter and let everyone build a plate. Oyster crackers on the side are traditional, and the kids love dropping them in. Leftover sauce makes the best coney dogs on soft buns with mustard, onion and a pile of cheese.

Ingredients

2 pounds lean ground beef

4 cups beef broth

1 large yellow onion, finely diced

3 cloves garlic, minced

1 (15 ounce) can tomato sauce

2 tablespoons chili powder

1 tablespoon unsweetened cocoa powder

1 tablespoon apple cider vinegar

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 teaspoon salt

1 pound spaghetti, cooked

2 cups finely shredded cheddar cheese

Use the finest shred of cheddar you can find, or grate it yourself on the small holes, so it settles into a soft, fluffy mound. The sauce is even better made a day ahead, and once it is chilled the fat hardens on top and lifts right off. Measure the cloves and allspice carefully, because a little too much can taste medicinal.

Instructions

Put the raw beef and the broth together in a large pot before you turn on the heat. Use a potato masher or a sturdy whisk to break the meat apart in the cold liquid until it is very fine. That step is what gives this chili its signature smooth texture.

Set the pot on medium high and bring it to a boil, stirring frequently.

Add the onion and garlic, the tomato sauce, the vinegar and every one of the spices along with the cocoa and salt. Stir until everything is well mixed.

Turn the burner to low and let it simmer with the lid off for 60 to 75 minutes, giving it a stir once in a while. It is ready when it looks thick and saucy, and the meat will be far above 160F.

Use a big spoon to skim off any grease floating on top. Taste and add salt if needed.

For a three way plate, mound hot spaghetti on a plate, spoon the chili over the top and finish with a tall pile of cheddar. Add chopped onion to make it four way, or kidney beans as well for five way.

Tom and I discovered this on a drive through Ohio years ago, and I came home determined to make it myself. The grandkids think spaghetti topped with chili is the best idea ever.

If you have time, cook the chili a day early and chill it overnight. The fat firms up on the surface so you can lift it away easily, and the spices get even better.

6) Pork Chile Verde

Chile verde is a bright, zippy green stew of pork shoulder cooked low and slow in a roasted tomatillo sauce. Blistering the vegetables beneath a hot broiler gives the sauce a smoky edge that nothing else can match. After two hours the pork turns into soft, juicy pieces that drink up all that tangy green sauce.

Leftover chile verde makes amazing burritos, smothered enchiladas or even a topping for fried eggs at breakfast. For a crowd, I set the pot out with warm tortillas, chopped onion, cilantro and lime wedges so everyone can build tacos. A pitcher of iced tea or lemonade cools things down if the jalapenos run hot.

Ingredients

3 pounds boneless pork shoulder, cut into 1 1/2 inch cubes

2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons vegetable oil

1 1/2 pounds tomatillos, husked and rinsed

2 poblano peppers

2 jalapeno peppers

1 large yellow onion, quartered

6 cloves garlic, peeled

1 bunch fresh cilantro

2 teaspoons ground cumin

1 teaspoon dried oregano

2 cups chicken broth

1 lime, juiced

Pork shoulder really needs the full 2 hours, so if a cube still feels firm, keep simmering and test again in 15 minutes. Trim off the thickest outer fat before cubing, but leave the marbling, since it keeps the meat juicy. Taste a roasted jalapeno before blending, and if it is very hot, add only half and blend in more later.

Instructions

Turn on the broiler and set a rack roughly 6 inches below it. Line a sheet pan with foil, lay out the onion, garlic, tomatillos and all the peppers and broil for 10 to 12 minutes, flipping once halfway, until blackened in spots.

Let them cool until you can touch them, then peel and seed the poblanos and pull the stems off the jalapenos. Put every roasted vegetable into a blender, add the cilantro, the spices and a cup of broth and blend until smooth.

Sprinkle the pork with the salt and pepper. Get the oil hot in a big Dutch oven over medium high and brown the pork in batches, 5 to 6 minutes per batch.

Put all the browned pork back in the pot and add the green sauce and the other cup of broth, stirring to combine.

Once it boils, cover the pot, lower the heat and let it simmer for 2 hours, stirring now and then, until a fork slides into the pork with no effort.

Remove the lid and simmer 10 minutes longer to reduce the sauce a bit. Add the lime juice and season with salt to taste.

Ladle into bowls and serve with warm tortillas, rice and some sour cream.

This is my pick when I am tired of red chili and want something with a little zing. Those tart, lively flavors feel like sunshine in the dead of winter.

Leftovers make wonderful burritos, enchiladas and breakfast tacos. The stew keeps in the fridge for 4 days, or freeze it for as long as 3 months.

7) Beef Bourguignon

Beef bourguignon is a rustic French stew of beef cooked gently in red wine with bacon, mushrooms and little pearl onions. A long, slow stint in the oven makes the chuck incredibly tender and turns the liquid into a glossy wine sauce. Browning each ingredient in its own turn adds wave after wave of rich, savory flavor.

This is my special occasion stew, the one I make for anniversaries and the first cold Sunday of the year. A loaf of crusty French bread and a simple green salad with mustard vinaigrette are all it needs. Pour a glass of the same red wine you cooked with and dinner feels like a little trip to France.

Ingredients

6 slices thick cut bacon, chopped

3 pounds beef chuck, cut into 2 inch cubes

2 teaspoons kosher salt

1 teaspoon black pepper

3 tablespoons all purpose flour

1 yellow onion, diced

4 carrots, cut into thick slices

4 cloves garlic, minced

2 tablespoons tomato paste

3 cups dry red wine

2 cups beef broth

4 sprigs fresh thyme

1 pound cremini mushrooms, quartered

2 cups frozen pearl onions

Pick a dry red you would happily drink, because the wine reduces and any harsh flavor only gets stronger. Make it a day ahead if you can, since the flavors deepen overnight and the cold fat is easy to lift off the top. Keep the oven at 325F rather than higher, so the sauce barely bubbles and the beef stays moist.

Instructions

Preheat the oven to 325F. In a big Dutch oven over medium heat, fry the bacon for about 8 minutes, until crisp, then lift it out with a slotted spoon and leave the fat behind.

Dry the beef with paper towels and season it with the salt and pepper. Brown the cubes in the bacon drippings over medium high, working in batches of 5 to 6 minutes each, and set them aside.

Cook the onion and carrots in the pot for 5 minutes. Add the garlic and tomato paste and stir for a minute, then dust in the flour and stir one more minute.

Add the wine and the broth, scraping the bottom to release every browned bit. Put the beef and bacon back into the pot and drop in the thyme sprigs.

Bring it up to a simmer, put on the lid and move the pot to the oven. Let it cook there for 2 1/2 hours, or until a spoon cuts through the beef.

When the stew has about 20 minutes left, melt a little butter in a skillet and cook the mushrooms for 8 minutes, until browned. Add the pearl onions and keep cooking until they turn golden.

Fold the mushrooms and onions into the stew, take out the bare thyme stems and spoon it over mashed potatoes or buttered egg noodles.

This is the stew I save for a snowy evening with friends or for Christmas Eve when everyone is home. It looks fancy, but most of the cooking happens quietly in the oven.

Choose a red wine you would enjoy pouring into a glass, because the flavor gets stronger as it reduces. To skip the alcohol, use extra beef broth and add 2 tablespoons of red wine vinegar.

8) Beef and Barley Stew

This beef and barley stew is thick and earthy, with chewy grains of pearl barley and soft pieces of beef. As the barley cooks it gives off starch that thickens the broth all on its own. Mushrooms and a spoonful of tomato paste add a savory depth that tastes like it simmered since morning.

On a snowy day I serve this in big mugs so we can sip it by the fire. Thick slices of buttered rye or a warm pan of biscuits make it a full meal for the family. It also packs well in a thermos for anyone headed out to shovel the driveway or watch a chilly football game.

Ingredients

2 tablespoons olive oil

1 1/2 pounds beef chuck, cut into 1 inch cubes

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 yellow onion, diced

3 carrots, diced

2 stalks celery, diced

8 ounces white mushrooms, sliced

3 cloves garlic, minced

2 tablespoons tomato paste

8 cups beef broth

3/4 cup pearl barley, rinsed

1 teaspoon dried thyme

2 bay leaves

Barley keeps drinking up broth as it sits, so leftovers will be very thick the next day. Keep an extra carton of broth handy and add a cup or so when you reheat. If you plan to freeze some, set those portions aside before the barley goes in and cook a little fresh barley later so it stays chewy rather than mushy.

Instructions

Sprinkle the cubed beef with the salt and pepper.

Warm the olive oil in a big Dutch oven over medium high and sear the beef in two rounds of about 5 minutes each. Set it on a plate.

Add the vegetables and mushrooms to the hot pot and let them cook 7 to 8 minutes, stirring frequently, until the mushrooms give up their juices and begin to brown.

Add the garlic and tomato paste and stir for a minute.

Put the beef back in, then pour in the broth and drop in the thyme and bay leaves. Bring it to a boil, cover the pot, turn the heat to low and let it simmer gently for an hour.

Add the rinsed barley and stir. Cover again and cook for another 40 to 45 minutes, stirring once in a while, until the barley is plump and pleasantly chewy and the beef is soft.

Fish out the bay leaves and season to taste. If the stew has become too thick, loosen it with a little more broth. Serve with thick slices of buttered bread.

My mother made this every winter, and it still feels like being tucked in on a cold night. One pot easily gives Tom and me three dinners for very little money.

The barley keeps drinking up liquid as it sits in the fridge, so leftovers will be quite thick. Stir in a cup of broth or water as you reheat it to bring back that stew texture.

9) Hungarian Goulash

Hungarian goulash is a deep red stew of beef, onions, sweet peppers and potatoes. A generous spoonful of sweet paprika gives it that famous color and a warm, rounded taste. Caraway seeds add a quiet earthiness that makes the whole pot feel old fashioned and wonderfully comforting.

Ladle the goulash into wide bowls, or spoon it over buttered egg noodles if you want to stretch it for a bigger crowd. A bowl of sliced cucumbers in vinegar with a little dill is a classic, refreshing side. It is the kind of dinner that brings my grandmother's kitchen right back, so I love serving it when the whole family is home.

Ingredients

2 tablespoons vegetable oil

2 1/2 pounds beef chuck, cut into 1 1/2 inch cubes

2 teaspoons salt

1/2 teaspoon black pepper

2 large yellow onions, diced

4 cloves garlic, minced

3 tablespoons sweet Hungarian paprika

1 teaspoon caraway seeds

2 tablespoons tomato paste

4 cups beef broth

1 red bell pepper, diced

1 pound Yukon gold potatoes, cubed

2 carrots, sliced

1/2 cup sour cream, for serving

Buy a fresh jar of sweet paprika, because one that has sat in the cupboard for years tastes dusty and flat. Let the onions turn truly golden over the full 10 minutes, since they melt into the sauce and give it body. A small splash of red wine vinegar stirred in at the end brightens the rich, deep flavors.

Instructions

Season the cubes of beef all over with salt and pepper.

Warm the oil in a big Dutch oven on medium high and brown the beef in batches, giving each batch 5 to 6 minutes. Move it to a plate.

Turn the heat down to medium and add the onions. Cook them for 10 minutes, stirring frequently, until golden and tender, then add the garlic for 30 seconds.

Lift the pot off the burner and stir in the paprika, the caraway and the tomato paste. Paprika scorches quickly, and doing this away from the heat keeps it sweet rather than bitter.

Set the pot back on the burner, add the beef and the broth and bring it to a boil. Put on the lid and simmer over low for 1 1/2 hours.

Add the diced pepper, potatoes and carrots. Cover again and simmer another 30 minutes, until the vegetables are soft and the beef falls apart.

Season with salt to taste and ladle into bowls with a dollop of sour cream and a slice of crusty rye on the side.

A friend from my garden club taught me her grandmother’s version years ago, and it has been part of our winter lineup ever since. It is humble food with a lot of history in it.

Seek out true Hungarian sweet paprika, because the everyday kind is much tamer. Without the sour cream, goulash freezes nicely for up to 3 months.

10) Old Fashioned Chicken Stew

This creamy chicken stew is thick and full of tender thigh meat, potatoes and garden vegetables. A quick roux of butter and flour gives the broth a smooth body much like the filling of a pot pie. A little cream stirred in at the end adds richness without making it heavy.

Warm buttermilk biscuits split and set on top of each bowl turn this into something the grandkids ask for by name. For a quiet supper for two, a simple salad of crisp greens and sliced apples is all you need on the side. Spoon leftovers into a baking dish, top with a store bought pie crust and bake for an easy pot pie the next night.

Ingredients

4 tablespoons butter

1 yellow onion, diced

3 carrots, sliced

3 stalks celery, sliced

3 cloves garlic, minced

1/3 cup all purpose flour

6 cups chicken broth

2 pounds boneless skinless chicken thighs, cut into 1 inch pieces

1 1/2 pounds Yukon gold potatoes, cubed

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup heavy cream

1 cup frozen peas

Thighs stay juicy through the simmer, so only swap in breast meat if you add it during the last 15 minutes. Cut the potatoes and chicken about the same size so everything finishes at once. If the stew gets too thick after a day in the fridge, loosen it with a splash of broth as it reheats.

Instructions

Melt the butter in a big Dutch oven over medium until it bubbles and foams.

Cook the onion, carrots and celery in the butter for 7 minutes, stirring frequently, until the onion turns soft and clear. Add the garlic and stir for 30 seconds.

Dust the flour evenly over the vegetables and keep stirring for 2 minutes so it loses its raw taste.

Pour in the broth a little at a time, whisking the whole while to keep lumps from forming. Bring it to a simmer and let it bubble for 3 minutes, until it begins to thicken and coats a spoon.

Add the chicken pieces, potatoes, thyme, salt and pepper. Put the lid on and simmer over low for 30 to 35 minutes, stirring once in a while. The stew is ready when the potatoes are soft and the chicken reads 165F.

Pour in the cream, add the peas and let it simmer uncovered for 5 more minutes.

Check the seasoning and adjust it, then ladle the stew out and pass warm biscuits or a crusty loaf for dunking.

This is what I cook when somebody is fighting a cold or when we simply need comfort in a bowl. It tastes just like the Sunday suppers at my grandmother’s farm.

Thighs stay more tender than breasts in a stew, though either works. For a faster version, add 4 cups of shredded rotisserie chicken along with the cream instead of using raw meat.

11) Brunswick Stew

Brunswick stew is a Southern favorite that tastes like a whole barbecue plate in one bowl. Pulled chicken and pork share the pot with sweet corn, lima beans and tomatoes in a tangy, smoky broth. It cooks down until it is thick enough that you could almost eat it with a fork.

Brunswick stew is right at home next to pulled pork sandwiches, coleslaw and pickles at a backyard gathering. I like to set out a basket of hush puppies and a bottle of hot sauce for the brave ones. It also tastes wonderful served in small cups as a side dish at a cookout or church supper.

Ingredients

1 tablespoon vegetable oil

1 yellow onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 (28 ounce) can crushed tomatoes

1 cup barbecue sauce

2 tablespoons Worcestershire sauce

1 tablespoon apple cider vinegar

3 cups shredded cooked chicken

2 cups shredded cooked pork

1 pound Yukon gold potatoes, diced

2 cups frozen corn

2 cups frozen lima beans

1 teaspoon salt

Leftover smoked pork or a store bought rotisserie chicken works perfectly here and saves hours of cooking. Once the lid comes off, keep the heat at medium low and scrape the bottom often, because the barbecue sauce and tomatoes scorch easily. Brunswick stew freezes well, so I often make the full pot and tuck half away for later.

Instructions

Warm the oil in a big Dutch oven over medium. Cook the onion for 5 minutes, until tender, then add the garlic for 30 seconds.

Add the broth, crushed tomatoes, barbecue sauce, Worcestershire and vinegar and stir until well blended.

Add the potatoes and bring everything to a boil over medium high.

Turn the heat down to medium low, cover and let it simmer for 20 minutes, giving it a stir now and then, until the potatoes are barely tender.

Add the shredded chicken and pork, the corn, the lima beans and the salt and stir.

Leave the lid off and simmer for 30 to 40 minutes, stirring frequently so it does not burn on the bottom, until it is so thick that a spoon nearly stands up on its own. Pressing a few potato cubes against the pot will help it thicken.

Taste and add a splash more vinegar or some hot sauce if you like. Serve piping hot with cornbread or a sleeve of saltines.

Whenever Tom smokes a pork shoulder in the backyard, this stew follows a few days later. It stretches a small amount of meat into a big pot that feeds a crowd.

Using rotisserie chicken and leftover pulled pork makes it come together quickly. It freezes well for up to 3 months, so I like to keep a few quarts on hand.

12) Chicken and Sausage Gumbo

Gumbo is a deep, rich Louisiana stew that starts with a dark roux and adds smoky sausage and tender chicken. Toasting the roux slowly gives the broth its chocolate brown color and nutty taste. Onion, green pepper and celery make up the traditional base that gives each bowl its unmistakable bayou flavor.

Gumbo always feels like a party, so I set out a bottle of hot sauce, extra green onions and a basket of warm French bread. A scoop of potato salad is a Louisiana tradition, and some folks like a spoonful right in the bowl. For the grandkids, I give them extra rice to soften the spice.

Ingredients

3/4 cup vegetable oil

3/4 cup all purpose flour

1 large yellow onion, diced

1 green bell pepper, diced

3 stalks celery, diced

4 cloves garlic, minced

8 cups chicken broth

1 pound andouille sausage, sliced into coins

2 pounds boneless skinless chicken thighs

2 teaspoons Cajun seasoning

1 teaspoon dried thyme

2 bay leaves

4 green onions, sliced

4 cups cooked white rice

Have every vegetable chopped before you start the roux, because once it is dark you need to add them right away to stop the cooking. If you see black specks or smell anything burnt, start over, since a scorched roux makes the whole pot bitter. Season lightly at first, as both Cajun seasoning and andouille carry plenty of salt.

Instructions

Warm the oil in a big, heavy Dutch oven over medium. Whisk in the flour, then switch to a wooden spoon and stir without stopping for 25 to 35 minutes, until the color looks like milk chocolate. If it starts to smoke, turn the heat down.

Add the onion, green pepper and celery and keep stirring for 5 minutes until they soften. Add the garlic and cook 1 minute more.

Add the broth gradually, about a cup at a time, stirring thoroughly between each pour so the roux stays silky.

Add the sausage, the whole chicken thighs, the seasoning blend, the thyme and the bay leaves. Bring it to a boil and then lower the heat to a gentle simmer.

Let it simmer with the lid off for an hour, stirring once in a while and skimming off any oil that collects on the surface.

Take out the chicken, which will be well over 165F by now, shred it and put it back in the pot. Simmer another 10 minutes.

Discard the bay leaves, stir in the sliced green onions and ladle the gumbo over mounds of hot white rice. Pass the hot sauce.

I find stirring a roux oddly relaxing, with the radio on and the kitchen nice and warm. My kids still ask me to make this every February for Mardi Gras.

You can cook the roux ahead and store it in a jar in the refrigerator for up to 2 weeks. Gumbo freezes for 3 months, so make plenty and save some.

13) Tuscan White Bean and Sausage Stew

This rustic Tuscan stew is thick and comforting, with creamy cannellini, savory sausage and tender kale in every bowl. Smashing a scoop of beans turns the broth silky without a drop of cream. Rosemary and a pinch of chili flakes make it taste like supper in an Italian farmhouse.

Candles, a checkered tablecloth and a basket of warm garlic bread make this feel like a night at a little Italian trattoria. A simple arugula salad with lemon and shaved Parmesan cuts through the richness. When it is just the two of us, I halve the recipe and save a bowl for Tom's lunch the next day.

Ingredients

1 tablespoon olive oil

1 pound mild Italian sausage, casings removed

1 yellow onion, diced

2 carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

1 teaspoon dried rosemary

1/2 teaspoon red pepper flakes

1 (15 ounce) can diced tomatoes

3 (15 ounce) cans cannellini beans, drained and rinsed

4 cups chicken broth

4 cups chopped kale

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

Swap in spinach for the kale if that is what you have, but add it at the very end since it wilts in under a minute. Pull off the tough kale stems before chopping, because they stay chewy even after simmering. Hot Italian sausage works if you like more heat, so just cut back on the red pepper flakes.

Instructions

Warm the olive oil in a big Dutch oven on medium high. Crumble in the sausage and brown it for 6 to 8 minutes, breaking it apart, until there is no pink left and it reaches 160F.

Stir in the celery, carrots and onion and let them soften for about 6 minutes, stirring frequently.

Add the garlic, rosemary and chili flakes and stir for a minute, until aromatic.

Pour in the tomatoes with their juice, add the drained beans and the broth, then bring the pot to a boil. Turn it down to medium low and let it simmer for 20 minutes.

Ladle out roughly a cup of beans along with a little broth, mash them well with a fork and return them to the stew. This is what turns the broth thick and creamy without any dairy.

Add the kale and let it simmer for 5 minutes, until wilted and soft. Taste and add the salt as needed.

Ladle into bowls and top each one with grated Parmesan and a swirl of your best olive oil. Serve with thick slices of toasted crusty bread.

This is my solution for a hectic evening when I crave something that tastes like it cooked for hours. It comes together in less than an hour from things I keep in the pantry.

Keep your Parmesan rinds in a bag in the freezer and add one to the pot as it simmers. It gives the broth incredible savory depth, and you simply pull it out before serving.

14) Hearty Lentil Stew

This lentil stew is filling and wholesome, loaded with vegetables, soft lentils and chunks of potato. Smoked paprika and cumin lend a warm, gently smoky flavor that makes it taste surprisingly meaty. A squeeze of lemon at the end lifts the earthy lentils and brightens the whole pot.

Meatless Mondays at our house often mean a big pot of this lentil stew. A dollop of plain yogurt and a drizzle of olive oil on each bowl make it look and taste special. It is filling enough for hungry teenagers, and it packs well for work lunches all week long.

Ingredients

2 tablespoons olive oil

1 yellow onion, diced

3 carrots, diced

3 stalks celery, diced

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 1/2 cups brown or green lentils, rinsed

1 (15 ounce) can diced tomatoes

1 pound Yukon gold potatoes, cubed

7 cups vegetable broth

1 1/2 teaspoons salt

3 cups fresh spinach

1 tablespoon lemon juice

Skip red lentils here, because they fall apart into mush, while brown or green lentils hold their shape. Spread the lentils on a plate before rinsing so you can pick out any tiny stones. The stew thickens a lot overnight, so thin it with broth or water when you warm up leftovers.

Instructions

Warm the olive oil in a big soup pot or Dutch oven on medium until it starts to shimmer.

Cook the onion, carrots and celery for 7 to 8 minutes, stirring frequently, until they are tender and just starting to turn golden.

Add the garlic, cumin and paprika and stir for a minute, until fragrant.

Add the lentils, the tomatoes and their juice, the potatoes, the broth and the salt. Stir and bring it all to a boil over medium high.

Lower the heat, set the lid partly on and let it simmer for 30 to 35 minutes, with a stir every so often, until the lentils and potatoes are completely soft and the stew has thickened.

Add the spinach and give it 2 minutes to wilt. Squeeze in the lemon juice and check for salt, thinning with a splash of broth if it is thicker than you want.

For an even heartier texture, puree about 2 cups of the stew with an immersion blender or in a regular blender, being careful with the hot liquid, and return it to the pot. Serve with crusty bread or warm flatbread.

After all the holiday treats, this lentil stew is how I hit reset each January. It is cheap, good for you and so satisfying that Tom never once has asked where the meat went.

Stick with brown or green lentils, which hold their shape in a stew, because red ones melt into more of a puree. The stew keeps 5 days in the refrigerator or 3 months in the freezer.

15) Cowboy Stew

Cowboy stew is a big, generous pot packed with three kinds of meat plus potatoes, beans and corn. Smoked sausage and crispy bacon give the tomato broth a smoky flavor that reminds me of a campfire. It is hearty and thick, landing somewhere cheerfully between a chili and a beef stew.

Cowboy stew is the pot I make when the whole family is coming and I am not sure how many will show up. I set it on the stove with a ladle and a stack of bowls so everyone can help themselves. Biscuits with honey butter and a big jar of pickles make the table feel like a ranch supper.

Ingredients

1 pound ground beef

1 pound smoked sausage, sliced

6 slices bacon, chopped

1 yellow onion, diced

3 cloves garlic, minced

1 1/2 pounds russet potatoes, cubed

1 (28 ounce) can diced tomatoes

1 (15 ounce) can pinto beans, drained

1 (15 ounce) can corn, drained

1 (10 ounce) can diced tomatoes with green chiles

2 cups beef broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

Potatoes are the slowest thing in the pot, so cut them into small, even cubes of about 3/4 inch and they will be tender in the time given. Use a fully cooked smoked sausage so it only needs browning for flavor. Taste before adding the salt, because the bacon, sausage and canned tomatoes are already salty.

Instructions

Fry the bacon in a big Dutch oven over medium for 6 to 8 minutes, until crisp. Lift it out with a slotted spoon, leaving about a tablespoon of drippings in the pot.

Turn the heat to medium high, add the beef and onion and cook for 8 minutes, breaking up the meat, until it reaches 160F. Add the garlic, then spoon out any extra grease.

Add the sausage slices and let them sizzle for 3 minutes, until the edges brown.

Add the potatoes, all the canned vegetables and beans, the broth and the seasonings. Stir everything together well.

Bring it to a boil, then lower the heat to medium low. Put the lid on and let it bubble for 25 to 30 minutes, stirring from time to time, until a fork slides easily into the potatoes.

Take off the lid and let it simmer another 5 to 10 minutes to thicken. Stir in most of the bacon, keeping a little aside for garnish.

Ladle into bowls, scatter the reserved bacon and some shredded cheddar on top and serve with cornbread.

This is what I make when the whole family comes home and the grandsons bring their appetites. It also clears out the odds and ends hiding in my refrigerator.

Cowboy stew holds nicely over low heat for a few hours, which makes it ideal for a ball game on TV or an afternoon of sledding. Leftovers keep for 4 days in the refrigerator.

16) Irish Lamb Stew

Irish lamb stew is a simple, soul warming pot of lamb, carrots and potatoes in a savory broth. Braising it in the oven gives the lamb shoulder plenty of time to turn soft and rich. A few potato chunks crumble during the cook and thicken the stew without any extra effort.

Saint Patrick's Day is the obvious time for this stew, but we enjoy it all winter long. A side of buttered cabbage or sweet peas adds a pop of green to the table. Serve it in shallow bowls so the potatoes and lamb sit pretty in the broth and everyone gets plenty of both.

Ingredients

2 1/2 pounds boneless lamb shoulder, cut into 1 1/2 inch cubes

2 teaspoons kosher salt

1 teaspoon black pepper

3 tablespoons all purpose flour

3 tablespoons vegetable oil

2 yellow onions, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

4 cups beef or lamb broth

4 sprigs fresh thyme

2 bay leaves

2 pounds Yukon gold potatoes, quartered

4 carrots, cut into chunks

2 tablespoons chopped fresh parsley

Lamb shoulder is the right cut here, because leaner leg meat dries out over two hours in the oven. Shake off the extra flour before searing so it does not burn in the pot. If there is time, chill the finished stew overnight, then lift off the hardened fat for a cleaner tasting broth.

Instructions

Preheat the oven to 325F. Toss the lamb cubes with the flour, salt and pepper until coated all over.

Warm the oil in a big Dutch oven on medium high. Sear the lamb in batches, browning most sides over 5 to 6 minutes per batch, and transfer it to a plate.

Cook the onions in the pot for 6 minutes, scraping the bottom to loosen the browned bits. Add the garlic and tomato paste and stir for a minute.

Pour in the broth, return the lamb with its juices and tuck in the thyme and bay leaves. Bring it up to a simmer.

Cover the pot and slide it into the oven for 1 hour.

Nestle the carrots and potatoes into the stew so they are under the liquid. Cover again and return it to the oven for another hour, until the lamb is meltingly tender and a fork slips into the potatoes.

Pull out the thyme stems and bay leaves, season with salt to taste and scatter the parsley over the top. Serve with soda bread and plenty of butter.

We always have this around St. Patrick’s Day, but it is welcome on any frosty night. Tom’s grandmother came from County Cork, and this is close to the stew she used to make.

Lamb shoulder is the ideal cut here because it stays moist through the long cook. When your store has no lamb, use beef chuck, which cooks the same way and is every bit as comforting.

Before You Start Cooking

A pot of stew or chili is one of the smartest things you can stash in the freezer. Let it cool fast, ladle it into flat quart bags or containers with room at the top, and write the date on each one. Most will hold for 3 months and thaw in the refrigerator overnight.

I hope one or two of these simmer away on your stove before spring arrives. On those long nights when it is pitch black by suppertime, a warm bowl and good company make all the difference. Bundle up and enjoy every spoonful.