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

Rustic Pepper Stew with Jammy Eggs

Editor in Chief Hunter Lewis' Spanish-style stew is an easy summer vegetarian dinner recipe for when peppers are in high season at the farmers market. To make it, slices of mild, sweet peppers are gently stewed over medium-low heat—adding water about ¼ cup at a time helps to concentrate the peppers' flavor. Once the peppers are done, a splash of vinegar, fresh herbs, and a topping of halved soft-cooked eggs and croutons transform the stewed peppers into a fine light dinner.

Tomatillo Chicken Stew with Sauvignon Blanc

This deliciously tangy salsa verde-stewed chicken gets served over sweet strands of spaghetti squash, a vitamin-rich and lower-calorie alternative to the usual rice or tortilla. A citrusy New Zealand Sauvignon Blanc has enough mouthwatering acidity to pair with the bright salsa and is a great match for the green flavors in the dish.

Jambalaya with Andouille Sausage, Chicken, and Shrimp

Smoky, gently spiced andouille sausage and a spoonful of Creole seasoning give deep flavor and mild heat to this jambalaya, while the trinity of onion, green pepper, and celery provide a classic aromatic base to the dish. Parboiled rice is perfect for this recipe, since it cooks to tenderness just as the andouille, chicken, and shrimp reach doneness.

Beef-and-Fonio Meatballs with Sweet Potato Stew

Rating: Unrated
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Cooked until fluffy and dry like couscous, fonio, a West African staple grain, keeps the meatballs tender while imparting a mildly nutty, earthy flavor. These meatballs are on the delicate side—let them chill before cooking, and sear them on all sides to help them hold together during the final simmer in the sauce.

Dhansak

Rating: Unrated
2
In this family recipe for a classic Parsi dish, lamb shoulder is slowly tenderized into a rich braise, thickened with pigeon pea dal, and deeply flavored with vibrant green chutney, tangy tomato achaar, and dhansak masala. Use leftover kachumber on fish tacos or grilled pork chops.

Poulet Mafé

Rating: Unrated
7
In Senegal at the Keur Moussa monastery, a typical meal includes poulet mafé, a thick peanut sauce with chicken, root vegetables, and cabbage served over rice, fonio, or millet couscous. For chef Pierre Thiam, poulet mafé is the ultimate comfort food. His advice: “Be patient when cooking mafé. Let the stew simmer slowly until the oil rises to the surface.” Creamy peanut butter adds body and nuttiness to this savory chicken dish, balancing the aromatic ginger, garlic, and tomato paste. Thiam's version uses fish sauce, which brings a subtle umami that adds complexity to the stew.
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More Stews

Hunter’s Stew with Duck Legs and Cannellini Beans

Rating: Unrated
2
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.

Hominy Stew with Bacon

Rating: 5 stars
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Chef JJ Johnson makes hominy the star in this one-pot 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