With the arrival of colder days, the desire to prepare hot, nutritious and flavorful dishes grows. Among the options that warm and comfort, stews stand out for their versatility and simple preparation, allowing for varied combinations of ingredients and seasonings. Perfect for gathering the family or enjoying a quiet meal, they bring engaging aromas and textures that make each bite even more special.

Next, see 4 practical and delicious stew recipes for autumn!

Ingredients

• 500 g of fillet catch fish cut into pieces
• 1 cup carrot, cut into slices
• 1 cup potato cut into cubes
• 1/2 cup chopped onion
• 3 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 2 cups of fish broth
• 1 cup tomato sauce
• 1/2 cup bell pepper cut into strips
• Juice of 1/2 lemon
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

In a bowl, season the fish with lemon juice, salt and black pepper and set aside. In a pan, heat the oil over medium heat and add the onion, sautéing until slightly transparent. Add the garlic and mix until aroma releases. Add the carrot and potato, stirring well to coat in the seasonings. Add the tomato sauce and fish broth, mix and cook over medium heat until the vegetables start to become soft. Lower the heat, add the paprika and mix. Add the fish pieces and cook for a few minutes, without stirring much, until the fish is soft and cooked. Adjust the seasoning and finish with the green scent. Serve then.

Ingredients

• 500 g of breast chicken cut into cubes
• 2 cups sweet potatoes, peeled and cut into cubes
• 1 chopped onion
• 3 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 2 cups of chicken broth
• 1 chopped tomato
• 1 sprig of rosemary
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

In a large pan, heat the olive oil over medium heat and add the chicken, letting it brown well on all sides. Add the onion and sauté until slightly transparent. Add the garlic and mix until aroma is released. Add the tomato and cook until it starts to break down. Add the chicken broth and rosemary sprig, mix and cook until the chicken starts to become tender. Lower the heat, add the sweet potato and cook until it is soft and the broth is slightly thickened. Remove the rosemary sprig and adjust the seasoning. Finish with green scent and serve immediately.

Ingredients

• 300 g tofu cut into cubes
• 2 cups of sliced ​​cabbage
• 1 cup of tea carrot cut into cubes
• 1 cup potato cut into cubes
• 1 chopped onion
• 3 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 2 cups of tomato sauce
• 2 cups of vegetable broth
• 1 teaspoon spicy paprika
• 1 teaspoon grated ginger
• Salt and ground black pepper to taste
• Chopped chives to finish

Preparation mode

In a pan, heat the oil over medium heat and add the onion, sautéing until slightly transparent. Add the garlic and mix until aroma releases. Add the carrot and potato, stirring well to coat in the seasonings. Add the tomato sauce and vegetable broth, mix and cook until the vegetables start to soften. Lower the heat, add the cabbage, paprika and ginger, mixing well. Add the tofu and cook for a few more minutes to absorb the flavors, without stirring too much to prevent it from falling apart. Adjust the salt and black pepper. Finish with chives and serve immediately.

Ingredients

• 500 g beef, cut into cubes
• 2 cups of tea cassava peeled and cut into cubes
• 1 cup carrot, cut into slices
• 1 chopped onion
• 3 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 2 cups of meat broth
• 2 chopped tomatoes
• 1 bay leaf
• Salt and ground black pepper to taste
• Chopped green chili to finish

Preparation mode

In a large pan, heat the olive oil over medium heat and add the meat, letting it brown well on all sides. Add the onion and sauté until slightly transparent. Add the garlic and mix until aroma is released. Add the tomatoes and cook until they start to break down, forming a thick sauce. Add the meat broth and bay leaf, mix well and cook until the meat starts to become tender. Lower the heat, add the cassava and carrot, mix and cook until they are very soft and the broth is thicker. Adjust the salt and black pepper. Finish with green scent and serve immediately.