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Entries tagged with 'Stews'

Rustic Chicken Stew with Tomatoes, Olives, and Red Wine

Serious Eats Stephanie Stiavetti 1 comment

Rustic Braised Chicken is a hearty stew full of tomatoes, olives, capers, and chicken. More

Chicken Pasta e Fagiole with Smoked Paprika

Serious Eats Yvonne Ruperti 8 comments

For a meaty and flavorful twist on the classic Italian dish, add pancetta and smoky paprika. Even better, it's on the table in 30 minutes. More

Hearty Winter Vegetable Soup

Serious Eats J. Kenji López-Alt 4 comments

A quick and hearty vegetable soup with carrots, potatoes, leeks, and kale. 100% vegan, 100% satisfying. More

Skillet 30-Minute Kale, White Bean and Sausage Soup

Serious Eats Yasmin Fahr 5 comments

A quick and hearty stew made with kale, white beans, and Italian sausage. More

Lamb Stew from 'Stewed'

Serious Eats Kate Williams 6 comments

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

Scotch Broth

Serious Eats Sydney Oland 1 comment

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'

Serious Eats Kate Williams 3 comments

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

Beef Stew With Red Wine and Horseradish-Chive Cream

Serious Eats Jennifer Olvera 13 comments

Red wine beef stew feels fresh with the addition of horseradish-chive cream. More

Turkey or Chicken 'n' Dumplings

Serious Eats J. Kenji López-Alt 7 comments

Classic chicken 'n' dumplings-style stew made with leftover turkey (or chicken), with light, fluffy, biscuit-based dumplings. More

James Peterson's French-Style Vegetable Stew

Serious Eats Kate Williams Post a comment

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

Arroz Aguado (Nicaraguan Chicken and Rice Stew)

Serious Eats María del Mar Sacasa 1 comment

Arroz con pollo finds its way into nearly every Central and South American country in some form or another. The Nicaraguan version is more soupy and stew-like than the fluffier versions you may be used to, but no less delicious. More

Moroccan Lamb Meatball Tagine

Serious Eats Kerry Saretsky 7 comments

Tender lamb meatballs are stewed with shallots, cilantro, mint, carrots, golden raisins, and ras-el-hanout, full of spicy, hot, smoky, sweet Moroccan flavor. Comforting, but unfamiliar and delicious. More

Cioppino

Serious Eats Sydney Oland 7 comments

A San Francisco classic, this stew is traditionally made with the catch of the day. If you are in the mood for this seafood stew, and don't live near the ocean, just go to the fish counter and get a selection of whatever looks good. Generally you're looking for some sort of crab, another shellfish or two, and a firm-fleshed white fish. More

Soondubu Jjigae (Korean Soft Tofu Stew)

Serious Eats J. Kenji López-Alt 16 comments

[Photograph: Jessica Leibowitz (mycameraeatsfood.com)] Notes: Kombu, small dried anchovies, kimchi, gochujang, and Korean chili flakes can be found in most Asian supermarkets. For a vegan-friendly recipe, omit anchovies and add 1 tablespoon miso paste, using vegan kimchi (see recipe here).... More

Lobster Boil

Serious Eats Sydney Oland 2 comments

Quite simply, this is the indoor version of a clambake (without the hot rocks and seaweed). If you can't gain access to a beach and are craving a simple, but special treat, this lobster boil can evoke memories of evening by the ocean in a downtown apartment. The secret to getting everything to cook at the same time is to layer the seafood on top of the potato, corn and sausage. This version uses kielbasa, but a chorizo or even andouille could be a delicious addition to this recipe. More

Sunday Supper: Beef, Onion and Porter Stew

Serious Eats Sydney Oland 2 comments

When it comes to stews there are those who like them full of many ingredients, and those who do not. And to me, when it's cold outside and the weather is calling for comfort food like a good beef stew, the simpler the better. More

The Secret Ingredient (Turmeric): Moroccan Lamb Tagine with Turmeric, Onions, and Olives

Serious Eats Kerry Saretsky 3 comments

Turmeric, along with cumin and cinnamon, gives intense flavor and color to this Moroccan tagine of lamb shank, caramelized onion, and green olives, served over a bed of fluffy couscous. More

Greek Potato and Olive Stew

Serious Eats Carrie Vasios Mullins 2 comments

Potatoes are simmered with tomatos and kalamata olives for a hearty, warming stew. More

Graisserons

Serious Eats Chichi Wang 1 comment

[Photograph: Chichi Wang] Adapted from The Zuni Cafe Cookbook by Judi Rodgers.... More

Dinner Tonight: Quick-Seared Sichuan Beef Stew

Serious Eats Nick Kindelsperger 1 comment

I have a strained relationship with beef stew. I understand how it should theoretically taste, but I've just been disappointed too many times. In my mind it should be comforting and warming, but instead I get something dull, grey, and sad. Fortunately, this recipe from Susanna Foo's Fresh Inspiration is the opposite. It is slightly spicy, acidic, fragrant, and remarkably quick to prepare. More

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