The classic dish can be enjoyed solo on night one, then adapted throughout the week into a flaky pie, a rich ragu, a baked-potato topper or even an enchilada filling. We’ve been relying on this formula for quite a while now (about 14,000 years, if early Japanese pottery records are anything to go by), and even survived the glop-in-a-can era.

Today’s stews are vibrant, comforting, and, crucially, highly economical to scale up and freeze. We’ve rounded up eight of our favorite recipes, ranging from classic French braises to bright and speedy seafood stews. Featuring dishes from experts like Julia Busuttil Nishimura, Nornie Bero, Shane Delia, and more, these recipes will carry you through the chilly months ahead.