Around the world in 7 stews

The best thing about crisp weather and shorter days is the chance to tuck into warming winter food. And though winter cuisine varies around the world, a good hearty stew is a dish that’s universally loved.

Here are five warming, winter stews worth travelling for.

Gulyás in Budapest, Hungary

Half-soup half-stew, gulyás (otherwise known as goulash) is a national dish of Hungary and is served everywhere in the capital, from chequered tablecloth-cafés to hallowed establishments with fresco ceilings. Served with a hunk of crusty white bread and a local red wine or in a bowl made of actual bread, it’s a steaming broth of slow-cooked beef so tender it falls apart on your fork, with carrots, onions and a generous sprinkling of hot paprika. While the dish may not win marks for presentation, its rich, juicy flavour proves that looks aren’t everything. Try the gulyás at the in-house restaurant while staying at the splendid Callas House.

Cassoulet in Toulouse, France

Cassoulet, a thick, aromatic casserole that originated in the historic Languedoc-Roussillon region in southern France, is surprisingly rich for a humble peasant dish. It’s named after the deep, round earthenware pot in which it is cooked for hours, with beans forming the perfect base to soak up the meaty flavour. Recipes vary widely – from chicken or mutton to pork or beef – but one of the most celebrated incarnations is that which includes duck confit and French garlic sausages that are the speciality of Toulouse. Prepare to be floored by the melt-in-your-mouth haricot beans, the smoky, garlicky flavour of the sausage and the fatty duck with its salty, crispy skin. In the centre of Toulouse, Le Grand Balcon Hotel is close to all the city’s top restaurants.

Gumbo in New Orleans, USA

Gumbo is the national dish of Louisiana and an emblem of New Orleans, though its origins are disputed; some claim Cajun influences and others believe it to be a derivative of a Senegalese recipe that arrived with the first wave of African slaves. A roux (a mix of spices and flour thickened with fat) forms the backbone of the dish, accompanied by meat or shellfish and what’s known as the ‘Holy Trinity’ (celery, bell peppers and onions). The best place to enjoy this spicy, flavoursome treat is the French Quarter, where you’ll find various versions of gumbo; some with tomato, some with smoked meats, and some filled to the brim with shrimp, oysters and crabmeat. Stay at the supremely-stylish W New Orleans, also in the French Quarter and in the midst of the city’s best gumbo joints.

Feijoada in Rio, Brazil

A pork and black bean concoction served over orange slices, Feijoada has Portuguese heritage and is a Brazilian national favourite. The pork component can range from bacon, sausage and smoked ribs, to trimmings such as pig ears, tails and trotters, depending on how adventurous you are. The dark, rich sauce makes for a heavy meal so factor in a lie down afterwards, ideally on the beach with a caipirinha cocktail in hand. 55 RIO is an eclectic, contemporary hotel in the central, bohemian Lapa neighbourhood, where Feijoada and caipirinhas are served from street vendors and sidewalk cafes.

Tagine in Marrakech, Morocco

Named after the distinctive ceramic, conical pot in which it is cooked, tagine is a succulent stew served with couscous and is the mainstay of Moroccan cuisine. The dish typically revolves around meat, poultry or fish but there are plenty of vegetarian variants too, such as sweet potato with courgettes and peppers. Perhaps the best thing about it is the way the dish traps steam and slow-cooks to create a remarkable buttery taste and tender texture. Then there’s the tagine’s characteristic combination of sweet and spicy; almost all versions feature harissa, honey and dried fruits. The beautiful Riad Farhan is just a few hundred metres from Jemaa el-Fnaa, the main square around which street food stalls and restaurants cluster.

Domoda in Banjul, Gambia

With a smooth, peanut butter sauce, a touch of spice and sweet potato or chicken, this Gambian (and wider West African) staple is the ultimate comfort food. It’s a simple dish with just a few ingredients, including groundnuts (peanuts), caramelized onions, garlic and hot chili pepper, and is served on a bed of white rice. Traditionally cooked in one pot over an open fire for five hours, the tender chunks of chicken or syrupy sweet potato are worth the wait. Stay at Roc Heights, a highly rated accommodation outside the capital, Banjul, with an on-site restaurant and just a 10-minute walk from the beach.

Zharkoe in St Petersburg, Russia

In Russian, the name ‘zharkoe’ translates to ‘hot dish’, and consuming this hearty stew is the perfect remedy for cold, winter nights. With a thick, gravy-like sauce, it’s a single pot dish filled with beef, braised potatoes, onions, carrots and bay leaves. As with all the best stews, it’s simmered very slowly to bring out the flavour and make the meat as tender as possible. Serve when the beef is so soft it’s falling apart, with a side of Russian pickles and sour cream. Check into Pushka Inn, a central, 18th-century St Petersburg mansion hotel with its own restaurant offering Russian cuisine and an extensive wine list.