A hearty vegan stew perfect for the cooler months.

This classic French stew typically takes hours of simmering to do right. But we'll make an exception for this recipe.

So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.

The Ethiopian stew that's low in spice but full of flavour.

Pickles are always a good idea.

The Provençal stew to cuddle up to.

The owner of Saba's Ethiopian Restaurant in Melbourne shares the recipe for her favourite legume recipe of all time.

This comforting dish has several elements to it: tart pomegranate molasses, a creamy quality from ground walnuts in the sauce and the warming spices of cinnamon and paprika. We can't get enough.

Brodetto has come a long way from its humble beginnings a fisherman's stew, writes John Irving. Today, variations on the traditional staple dot Italy's Adriatic coast.

This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

A vegan Italian dish with a deep, layered umami base that's rich like a stew.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

An intriguing name like this could only come from one chef: Miznon's Eyal Shani.

Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.

Very ripe tomatoes make all the difference in our okra, eggplant and turmeric stew. Serve with bread or on a grilled fillet of fish.

Think of this as a simpler version of bouillabaisse with all the flavour, but less work

A hearty stew that's rich with warm spices and chilli. Flatbread essential.

This light yet flavourful Breton fish stew could be yours.

Australian Gourmet Traveller recipe for Orzo alla marinara (seafood and barley stew)

Australian Gourmet Traveller recipe for penne with rabbit ragù by Rita Macali from Melbourne restaurant Supermaxi.

Hearty chunks of lamb and gorgeous green beans – a match made in culinary heaven.