Stewing

New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...

To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chu...

This minestrone is exceptional because it’s packed with so many great vegetables and delicious toasted angel hair pas...

“I love food that makes noise,” says Edward Lee, chef and owner of Louisville, Kentucky’s 610 Magnolia and the Wine S...

A mix of mild chiles (poblano, Anaheim) and hot ones (serrano) gives body and heat to this quick braise made with bon...

This recipe for lecsó (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with ...

This hearty, Franco-Asian beef stew gets a fresh kick from basil and hot chiles.

"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, b...

This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgi...

This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingre...

For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks...

When fresh fava beans are available, use them in place of the cranberry beans. Plus: F&W's Guide to Fresh Spring...

To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke h...

Making this slightly smoky bean stew is very easy: Just sauté vegetables: add water, ham hock and beans; then le...

Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Not only does that he...