9 Irresistible Stews So Good You’ll Forget Every Other Comfort Food

Stew might just be one of the most universal comfort foods in the world. Nearly every culture has its own version—a slow-cooked, hearty dish that brings people together around a table. Whether it’s the bold spices of a Moroccan tagine or the rich, brothy warmth of a Vietnamese pho, stews are more than just food—they’re expressions of history, geography, and tradition passed down through generations. With just one bowl, you can travel continents and taste centuries of culinary evolution.

For travelers and foodies alike, exploring stews from different cultures offers a unique opportunity to dive deep into local life. Stews often represent the flavors of a region: they’re typically made with seasonal ingredients, cooked in traditional vessels, and eaten during family gatherings or community celebrations. Unlike trendy dishes, these are meals that have stood the test of time—and every spoonful tells a story. Whether you’re cooking at home or hunting down the real deal on your travels, this guide will walk you through the must-try stews from around the world.

From Europe’s coziest winter meals to tropical renditions in Africa, Asia, and Latin America, we’ve curated 9 of the most delicious stews worth trying—along with recipe tips and notes on what makes each one special. This is a global comfort food tour you’ll want to recreate in your kitchen again and again.

BOOK YOUR TRAVEL INSURANCE

Two of our favorite travel insurance: Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full comparison of Genki vs Safetywing Travel Insurance Review and the comparison Heymondo vs Genki

Best Time to Eat Stews

While stews can be enjoyed year-round, they’re especially satisfying in cooler months or during rainy seasons when you’re craving warmth and nourishment. In most cultures, stews are served as lunch or dinner—rarely breakfast—because of their richness and slow-cooked nature. If you’re in a tropical region, lighter stews may be preferred at lunch, while in colder countries, evening meals are the time to indulge in something rich and filling.

Try enjoying stews as the main course, paired with a fresh salad, crusty bread, or rice, depending on the dish’s origin. In places like Ethiopia or the Caribbean, stews are often served communally, meant to be shared with friends or family—so don’t be shy about making a big pot. And if you’re traveling, look for them at local markets, homestyle restaurants, or roadside eateries for the most authentic experience.

Stews may seem simple, but they often sit at the center of cultural debates. Many countries fiercely guard their stew traditions—claiming authenticity and defending against “fusion” versions. Ask a Brazilian about feijoada or a Korean about kimchi jjigae, and you’ll likely hear passionate views on what must be included and what ruins the dish.

Even more controversial? The way many of these stews have been watered down or commercialized in Western cookbooks. Complex flavors get lost in shortcuts, canned substitutes, and fast-cook methods that betray what stew is all about: patience, depth, and time-honored tradition.

There’s also a growing tension around cultural appropriation, especially when international stews are marketed without acknowledging their cultural roots or histories. To truly appreciate these dishes, understanding their origin stories is as essential as nailing the recipe.

Most Delicious Stews to Try Around the World

1. Boeuf Bourguignon (France)

A French classic, this beef stew is slow-cooked in red wine with mushrooms, onions, and carrots.

Ingredients:

2 lbs beef chuck, cubed
1 bottle of dry red wine
2 cups beef stock
4 carrots, sliced
1 onion, diced
2 garlic cloves, minced
1/2 lb mushrooms, sliced
2 tbsp tomato paste
2 tbsp flour
Fresh thyme and bay leaves

Instructions:

Brown beef in a Dutch oven. Remove and set aside. Sauté onions, garlic, and carrots. Stir in tomato paste and flour.
Add wine, beef stock, and herbs. Return beef to the pot and simmer for 2-3 hours. Add mushrooms during the last 30 minutes of cooking.

Calories: ~400 per serving (1 cup).

Tips:

Use a good-quality wine for richer flavor. Serve with crusty bread or mashed potatoes.

Read here how to make Boeuf Bourguignon

2. Feijoada (Brazil)

This black bean and pork stew is Brazil’s national dish, packed with smoky, savory flavors.

Ingredients:

1 lb black beans, soaked overnight
1 lb pork shoulder, cubed
1/2 lb smoked sausage
1/2 lb bacon, diced
1 onion, diced
2 garlic cloves, minced
2 bay leaves
Orange slices (for serving)

Instructions:

Brown pork, sausage, and bacon. Remove and set aside. Sauté onions and garlic. Add beans, meat, bay leaves, and water to cover. Simmer for 2-3 hours, adding water as needed, until beans are tender. Serve with rice, orange slices, and greens.

Calories: ~500 per serving (1 cup).

Tips:

Use a pressure cooker to speed up the process. Add chili flakes for a spicy kick.

Read here how to make Feijoada

3. Irish Lamb Stew (Ireland)

This traditional stew combines lamb, root vegetables, and a hearty broth.

Ingredients:

2 lbs lamb shoulder, cubed
4 potatoes, peeled and cubed
3 carrots, sliced
1 onion, chopped
4 cups beef or lamb stock
Fresh parsley, thyme, and bay leaves

Instructions:

Brown lamb in a large pot. Remove and set aside. Sauté onions and carrots. Add lamb, potatoes, herbs, and stock. Simmer for 2 hours until meat and vegetables are tender.

Calories: ~350 per serving (1 cup).

Tips:

Serve with Irish soda bread for authenticity. Replace lamb with beef or chicken if preferred.

4. Gumbo (United States – Louisiana)

A Southern favorite, gumbo is a stew made with seafood, sausage, or chicken and thickened with a dark roux.

Ingredients:

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 lb shrimp, peeled and deveined
1 lb smoked sausage, sliced
1 bell pepper, diced
1 onion, diced
2 celery stalks, chopped
4 cups chicken stock
1 tsp Cajun seasoning
2 cups cooked rice (for serving)

Instructions:

Make a roux by whisking oil and flour over medium heat until dark brown. Add onion, bell pepper, and celery. Cook until softened. Stir in sausage, shrimp, stock, and seasoning. Simmer for 30 minutes. Serve over rice.

Calories: ~450 per serving (1 cup gumbo with rice).

Tips:

Add okra or file powder for extra thickening. Swap shrimp for chicken or crab for variety.

5. Tagine (Morocco)

A fragrant stew made with meat, vegetables, and spices, traditionally cooked in a tagine pot.

Ingredients:

2 lbs chicken thighs or lamb
2 carrots, chopped
1 onion, sliced
1 cup dried apricots
1 cup chicken stock
2 tbsp olive oil
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp turmeric

Instructions:

Heat olive oil in a tagine or pot. Brown the meat and remove. Sauté onions, carrots, and spices. Add apricots and stock.
Return meat to the pot and simmer for 1.5-2 hours. Serve with couscous.

Calories: ~400 per serving (1 cup).

Tips:

Garnish with toasted almonds and fresh cilantro. Adjust sweetness by adding honey or more dried fruit.

Read here how to make Tagine

6. Kimchi Jjigae (South Korea)

A spicy stew featuring kimchi, pork, and tofu.

Ingredients:

2 cups kimchi, chopped
1/2 lb pork belly, sliced
1 block tofu, cubed
4 cups water or stock
1 tbsp gochujang (Korean chili paste)
1 tbsp sesame oil
2 green onions, chopped

Instructions:

Sauté pork belly in sesame oil. Add kimchi and cook for 5 minutes. Stir in gochujang and water. Simmer for 20 minutes.
Add tofu and green onions. Simmer for another 10 minutes.

Calories: ~300 per serving (1 cup).

Tips:

Serve with steamed rice to balance the spice. Use aged kimchi for a more robust flavor.

7. Bouillabaisse (France – Provence)

A seafood stew flavored with saffron, garlic, and herbs.

Ingredients:

1 lb mixed seafood (shrimp, mussels, fish)
4 cups fish stock
2 tomatoes, chopped
1 onion, sliced
2 garlic cloves, minced
1/4 tsp saffron threads
1/2 cup dry white wine
2 tbsp olive oil

Instructions:

Sauté onion and garlic in olive oil. Add tomatoes and saffron. Pour in stock and wine. Simmer for 15 minutes. Add seafood and cook until done, about 5-7 minutes.

Calories: ~250 per serving (1 cup).

Tips:

Serve with crusty bread and rouille (garlic mayo). Use fresh seafood for the best flavor.

Read here how to make Bouillabaisse

8. Borscht (Ukraine/Russia)

A vibrant beetroot stew often served with sour cream.

Ingredients:

2 beets, peeled and shredded
1 carrot, shredded
1 potato, diced
1 onion, chopped
4 cups vegetable stock
2 tbsp tomato paste
1 tbsp vinegar
Fresh dill and sour cream (for garnish)

Instructions:

Sauté onion and carrot. Add tomato paste and vinegar. Add beets, potato, and stock. Simmer for 30 minutes. Serve garnished with sour cream and dill.

Calories: ~150 per serving (1 cup).

Tips:

Add meat like beef or pork for a heartier version. Use lemon juice instead of vinegar for a citrusy tang.

Read here how to make Borscht

9. Nihari (Pakistan)

A slow-cooked stew made with beef shank, bone marrow, and spices.

Ingredients:

2 lbs beef shank
4 cups beef stock
2 onions, fried
1 tbsp ginger-garlic paste
1 tsp turmeric
1 tsp garam masala
1/2 cup wheat flour (for thickening)

Instructions:

Sauté ginger-garlic paste and spices. Add beef and cook until browned. Add stock and simmer for 4-6 hours. Mix flour with water to thicken the stew. Cook for 10 more minutes.

Calories: ~500 per serving (1 cup).

Tips:

Serve with naan and fresh lemon wedges. Cook overnight for deeper flavors.

Final Thoughts

Stews are more than just warm, comforting meals—they’re windows into the soul of a culture. Each one tells a story of place, season, necessity, and tradition. From the slow burn of Ethiopian doro wat to the velvety richness of French boeuf bourguignon, these recipes connect people across continents and generations.

As you try the recipes in this guide, remember that authenticity isn’t always about perfection—it’s about respect. Learn the traditions, adapt thoughtfully, and, most importantly, cook with heart. Because when made right, a great stew doesn’t just fill your stomach—it nourishes something deeper.