Although not very wintery, a salad of mixed greens always goes well with stew. Adding some seasonal fruit, a few nuts and crumbled cheese (blue, goat, feta) can help to make it a touch more in keeping with cold weather :-)

Otherwise, I might just limit it to a few hearty appetizers for before dinner, with wine or a cocktail......a hot artichoke or spinach dip, a cheese and cold cut plate, some kind of warm canapes.

And I'd go with a fruit based dessert.....something like warm apple or pear crisp with vanilla ice cream.

Yes, I was a thinking a simple salad, or, since it's so cold, maybe grilled romaine:

GRILLED ROMAINE WITH WALNUTS, PARMESAN AND ANCHOVY DRESSING

Total time: 30 minutes. Serves 6.

4 anchovy fillets
2 teaspoons minced garlic
teaspoon salt
cup olive oil
3 teaspoons lemon juice
3 (6-ounce) hearts of romaine
2⁄3 cup chopped, toasted walnuts
1 ounce Parmigiano-Reggiano

In a mortar and pestle or a blender, puree the anchovy fillets, garlic and salt. Slowly add the olive oil in a stream, stirring or pureeing constantly to make a creamy sauce. Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside.

Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base. Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side. They probably won’t brown much.

Remove the cooked romaine to individual serving plates, cut-side up. Sprinkle with chopped walnuts and spoon over some more dressing. Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top. Serve immediately.

Per serving: 174 calories; 3 grams protein; 5 grams carbohydrates; 3 grams fiber; 16 grams fat; 3 grams saturated fat; 5 mg. cholesterol; 1 gram sugar; 117 mg. sodium.

Wouldn't need that dressing; a simple vinaigrette would do just as nicely. Oh, and you can grill it in a pan on the stove just as well.

I'd want something fresh too - maybe a fruit plate or salad? Citrus is in season...

If your big eaters coming are men or male teens with big appetites, I think I would make a more substantial dessert. Something simple that guys like, such as ice cream and a scratch cake or brownies or a pie. Simple, basic food after all the rich foods of the holidays is always good.

I'm making a crock pot beef burgundy tomorrow (similar to stew) to take to a shut in. I'm going to make noodles to serve under the stew, some crusty bread and an apple crisp becasue it is a small household and I can do that meal without "feeding the multitudes". We'll have the same (sans crisp) for dinner tomorrow night.

Thanks everyone! Love the idea of apple crisp. I will feel like I am back in the 50s eating my mom's dinner! Perfect comfort food. Will do a salad as well.

cyn, I agree with the fruit based dessert and apple crisp sounds perfect. I like mine warm with vanilla ice cream. (grin)

I usually just serve stew and bread for my husband and I, but if anyone else was coming I'd probably add a salad or some substantial appetizers, like an antipasto plate or cheese and charcuterie.

Have fun!

Annie

OH yes! Meant to say the idea of substantial appetizers is brilliant.

I will often add deviled eggs to beef up a menu, especially if the entree is a new recipe and I am not sure how much everyone will like it.

I like a roasted beet salad with arugula as a side for a fall/winter stew. Keep it simple. A few beets over arugula, perhaps with your preference in crumbled cheese, maybe feta.

I made a moose stew mid week between the holidays. It's enough for us on its own with all the indulgences before and after....but with family Mom always makes a big platter of extra veg. Carrots, potato, sweet potatoes. etc. A fresher version than what was in her stew. And often a big bowl of buttered egg noodles. I think it was to make sure we all got enough and to stretch the dollar.

It was always a favorite winter Sunday meal and relatives often stopped by. Noodles are a good addition but way too heavy on the carb now.

Stew is a meal by itself for me. Already contains potatoes and vegetables. I would add dumplings too.

Stew was in the regular rotation during the winter when I was a kid. Mom served just stew with sliced bread 'n butter on the side. Usually a dessert around, too, like peach or plum cobbler. During the dead of winter, when your body starts craving 'green things', a side salad is a good go-with.

I recently made a Nicois/Provencal Boeuf en Daube (a similar stew but with bacon) that is often served over gnocchi, ravioli or pasta. The gnocchi soak up the sauce/liquid quite well and provide a hearty balance for the heavy eaters. A large batch with leftovers then be shredded and reduced and then used to fill ravioli.

All your suggestions sound so yummy. I wish I had the stew now-our temps are down to a high of 16 F. this weekend! Unusual for the DC area.

Ci-lantro, yes, that was the way in our house-a very 1950s winter meal. However, I never thought of a plum cobbler! Might have to try that to change things up a bit. Thanks!

And thanks to everyone for your ideas. You have been a great help. I will let you know how it goes after the 20th. :-)

I like plum and apple combined for fruit crisps...