'stews' on Serious Eats

Lamb Stew from 'Stewed'

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb. More

British Bites: Scotch Broth

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful. More

Scotch Broth

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful. More

Mushroom Stew from 'Stewed'

Wintertime vegetable soups all to often tend towards the creamy, orange, winter squash/carrot type. And while there's nothing wrong with a well-made butternut squash puree, sometimes a little more texture and funk is in order. Enter Dave Becker's standout Mushroom Stew in his new book, Stewed. A terrific amalgamation of wild mushrooms, enokis, dried porcinis, sherry, and spinach, this stew tastes of earth in the best way possible. The mushrooms are sauteed in a ripping hot pot to brown quickly without steaming, and are then simmered to tender perfection. A (very slight) drizzle of truffle oil (haters, don't hate) and a smattering of Asaigo cheese enlivens the stew upon serving. More

Cook the Book: 'Stewed'

Let's face it. It's close to the end of January and the days are starting to grow longer, but we've still got at least a couple more months left of winter before we can toss those heavy coats back into storage. And while drinking copious hot toddies is a guaranteed way to beat the winter blues, a bowl of hot soup can do just as well (and leave you alert enough to shovel the sidewalk). Stewed by Boston's Dave Becker is thus a welcome companion when cooking winter dinners. More

Latin American Cuisine: Sopa de Platano (Colombian Plantain Soup)

It happens on occasion that I'll come home to a hot meal cooked by my wife, and it's usually something incredibly delicious and simple that I'd never think to make on my own. Last week it was sopa de platano—Colombian plantain soup.

If you don't count salt and oil, the recipe's only got four ingredients. My wife sometimes even leaves out the onions. As the starchy plantains simmer away, they break down, thickening the soup into a rich, rib-sticking, nearly porridge-like consistency, but without the heaviness of a grain or meat-based stew. It's good stuff for a chilly November night.

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James Peterson's French-Style Vegetable Stew

This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation. More

James Peterson's French-Style Vegetable Stew

This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation. More

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