When the mornings are crisp and the days start closing in, nothing hits the spot quite like a simmering pot of stew.
There’s a certain shift in the air — the sun rises later, the chill lingers longer, and suddenly, your usual salad doesn’t cut it. If you’ve found yourself reaching for a jumper before breakfast, it’s stew season.
While a traditional Sunday roast will always have its place, sometimes you just want the same heartiness without all the effort — less peeling, fewer trays, and definitely less washing up. That’s where the humble stew comes into its own: throw everything in a pot and let the slow magic happen.
Here are our best (and easiest) stews to warm you right through. All are perfect with crusty bread, mash, or even a simple grain like brown rice or pearl barley.
1. Slow-Cooked Beef and Vegetable Stew
Why it’s a winner: Tender chunks of beef, earthy root veg, and a rich gravy. Classic, comforting, and smells like home.
Ingredients:
- 600g diced stewing beef
- 2 carrots, chopped
- 2 parsnips, chopped
- 2 celery sticks, chopped
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 500ml beef stock
- 1 tsp dried thyme
Method:
Brown the beef, add veg and all remaining ingredients to a slow cooker or casserole dish, then cook on low for 6–8 hours. Serve with mashed spuds or a buttery roll.
2. Chicken and Leek Stew with Herby Dumplings
Why it’s a winner: Light, creamy, and full of flavour — a gentler take on your roast chook.
Ingredients:
- 4 chicken thighs, skin off
- 2 leeks, sliced
- 2 carrots, diced
- 2 garlic cloves, crushed
- 500ml chicken stock
- 1 tsp mustard
- 1 tbsp cream or yoghurt (optional)
- Dumplings: self-raising flour, butter, mixed herbs, water
Method:
Brown chicken, add veg and stock, simmer gently. Mix dumpling dough, drop spoonfuls on top, cover, and steam for 20 mins until fluffy.
3. Sausage and Lentil Hotpot
Why it’s a winner: Sausages and lentils are a match made in heaven. Easy, cheap, and surprisingly filling.
Ingredients:
- 6 good-quality sausages (beef or pork)
- 1 onion, sliced
- 1 tin lentils (or 150g dried, soaked)
- 1 tin chopped tomatoes
- 2 carrots, chopped
- 1 tsp smoked paprika
- 500ml veg or chicken stock
Method:
Brown the sausages and onion, then add everything to a pot. Simmer for 30–40 minutes until thickened. Serve with buttered toast or roasties.
4. Mushroom and Butter Bean Stew (Meat-Free Marvel)
Why it’s a winner: Rich umami flavours make this feel indulgent and meaty, without actually being either.
Ingredients:
- 2 tbsp olive oil
- 400g mushrooms, sliced
- 1 tin butter beans
- 2 garlic cloves
- 1 tsp thyme
- 250ml veg stock
- Splash of cream or coconut milk (optional)
Method:
Sauté mushrooms and garlic, add beans, herbs and stock, simmer until thickened. Add cream at the end. Serve over mash or warm couscous.
5. Lamb and Barley Stew
Why it’s a winner: Proper old-fashioned comfort food. The barley adds a lovely nutty texture.
Ingredients:
- 500g diced lamb shoulder
- 1 onion, chopped
- 2 carrots, chopped
- 1 parsnip, chopped
- 100g pearl barley
- 750ml lamb or veg stock
- 1 bay leaf
Method:
Brown lamb, add all ingredients, and simmer low and slow (about 2 hours). Finish with a handful of parsley.
So… why stew instead of roast?
Because it’s all the flavour and cosiness without the faff. You can start it earlier in the day and leave it to bubble away while you catch up on life — or the laundry. It also means fewer dishes, no hot oven on all afternoon, and more time for putting your feet up.
This week, skip the roast. Embrace the pot. You won’t regret it.