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Stewing

  • Moveable Feast

    Lamb and Oyster Stew

    Small Rappahannock oysters are good in this stew, but you can use your favorite oysters.

  • Moveable Feast

    Lowcountry Fish Stew

    The success of this stew depends on perfectly poached shrimp and fish. Be sure to cook only until just done to preserve their delicate texture and flavor.

  • How-To

    Catalan Comfort: How to Cook in a Cassola

    Get to know the rustic, deeply flavored stews of Catalonia.

  • Recipe

    Catalan Stewed Lamb with Potatoes and Green Olives

    Olives offer a salty contrast to rich, tender pieces of lamb in this hearty dish. The starch from the potatoes thickens the stew. Bone-in lamb pieces are traditional, but boneless…

  • Recipe

    Beef Stew with Horseradish Mustard and Ale

    This hearty stew calls for some nice, toasted crusty bread.

  • Recipe

    Moroccan Lamb Stew with Mint Tea and Apricots

    Moroccan mint tea is made from green tea and spearmint, but if you can’t find it, any mint tea will do. This richly spiced stew is fragrant with mint tea-infused…

  • Recipe

    Pot-au-Feu

    Pot-au-feu is akin to a New England or Irish boiled dinner, but it packs much more flavor, thanks to the addition of a bouquet garni, which perfumes the broth, and…

  • Moveable Feast

    Pet Pha Lo (Stewed Duck) with Chile Dipping Sauce

    Thai soy sauces have a flavor that’s distinct from Chinese or Japanese sauces, and are an important element in this slow-cooked duck dish. Chef Ricker uses both thin or “white”…

  • Recipe

    Moroccan Lamb Stew

    Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

  • Recipe

    Beef Stew with Root Vegetables and Horseradish

    This classic beef stew is loaded with carrots, parsnips, and potatoes, and gets a little zing from horseradish and parsley.