Stews





Nothing is more comforting on a cold day than a warm, hearty bowl of stew. Stews are part of almost every cuisine, from classic French beef bourguignon, to Brazilian moqueca, to the endless varieties of Moroccan tagines. Not only are stews delicious, they’re also a great way to make use of what’s around—which in the winter months may not be much. Stews transform tougher, less expensive cuts of meat like lamb shoulder or flatiron steak; simply simmer the protein with seasonal vegetables and a flavorful broth and you’ve got a satisfying, one-pot meal. Food & Wine’s guide to stew includes inspired dishes from around the globe plus favorite recipes from Jacques Pepin, Gail Simmons and more of the F&W family. Winter: we’re ready for you.

Most Recent

Hunter’s Stew with Duck Legs and Cannellini Beans

Bowls of this hearty stew, filled with cannellini beans, gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, substitute chicken stock and legs, or make your own duck stock by following this recipe.

Lamb Stew

Learn how to make Ludo Lefebvre's easy lamb stew. Slideshow: More Lamb Recipes

Hunter’s Sausage-and-Sauerkraut Stew


This Polish “hunter’s stew” typically combines at least three different meats, from wild game to pork ribs, sausages, and veal. Chef Andrew Zimmern uses lightly smoked bacon, chicken thighs, and kielbasa in his version. He also adds roasted bell peppers for depth, buttery chanterelles, and crisp-tender fennel. The stew simmers with fermented sauerkraut, another traditional element. “Thankfully,” says Zimmern, “[the sauerkraut] is available in almost any supermarket you walk into.”   Slideshow: More Stew Recipes

Shellfish Stew

This shellfish stew was inspired by the foundational Japanese stock, dashi. Though it contains neither kombu nor katsuobushi, the stock gets its minerality from charred onions, ginger, and garlic (a Mexican and Vietnamese technique) and oceanic umami from shrimp shells. Serve with classic aioli to enrich the finished stew. Slideshow: More Hearty Stew Recipes

Spicy Black Bean Stew with Lamb Sausage


Chef JJ Johnson’s feijoada-inspired stew of smoky, spicy black beans and lamb sausage is far from one-note. It’s also highly adaptable: Use whatever sausage or meat you have on hand. Slideshow: More Hearty Stew Recipes

More Stews

Hominy Stew with Bacon


Chef JJ Johnson makes hominy the star in this humble, delicious stew. The maize kernels absorb flavor as they simmer while retaining a slight chew. Aromatics sauté in the rendered fat from crispy bacon, which is later used a garnish for each serving.  Slideshow: More Hearty Stew Recipes

Fisherman's-Style Seafood Stew

Chef Fabio Trabocchi of Casa Luca in Washington, DC, says the key to this brodetto-inspired recipe is to cook to fish and shellfish in stages. The crusty ciabatta toasts make this Fisherman’s-Style Seafood Stew warming winter meal. Slideshow: More Hearty Stew Recipes

Clam Kimchi Stew with Pork Belly and Tofu

State Bird Provisions owners and chefs Stuart Brioza and Nicole Krasinski share their inspiration for Clam Kimchi Stew with Pork Belly and Tofu: Korean jjigae. Brioza writes, “… Spicy and funky from fermented cabbage, rich from slowly braised pork belly, and briny and fresh from briefly cooked clams, [this stew] had the same spirit as the real thing, even though it was as authentic as a San Francisco night is balmy. A giant bowl of it warmed and relaxed me, at least until the next day.” Reprinted with permission from State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski with JJ Goode, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Slideshow: More Stew Recipes