Stews

It’s my spin on the classic soup served during Ramadan.

This potato- and meat-heavy stew is sure to warm you up instantly.

The time and effort is worthwhile when someone digs into a bowl of my gumbo and says that eating it makes them feel cared for.

This Ital stew is loaded with a variety of nutrient-rich plants.

There's nothing more comforting on a cold winter night.

Tangy, slightly sweet, a little spicy, and chock-full of texture.

*The* perfect tailgating food.

The magic is in the easy homemade shrimp stock.

It sounds fancy, but actually comes together rather quickly.

It's my definition of comfort food.

Cook once and eat it all week long.

Like a good chili or chicken noodle soup, homemade beef stew is one of those dishes that is just good to have in your back pocket. It’s a dish that will serve you well through long winters and family visits and other small moments of need. Making one isn’t hard (if you’re short on time, there’s even a way to make beef stew in the Instant pot), and will surely nourish you through several meals. Here’s my tried-and-true method for making a very good beef stew.

Keeping this recipe alive and sharing it is what legacy means to me.

Packed with melt-in-your-mouth meat, carrots, and potatoes.

A Latin American beef stew that's sure to warm you up.

Just add rice and you've got perfection.

The best way to use up leftover chicken and/or pulled pork.

Stew is a cold-weather favorite. A bowl full of hearty meat and vegetables is comfort food at its finest. While beef stew typically gets all the love, beef can be pricey and can take hours of bubbling on the stove to get tender. Chicken stew is just as satisfying, with much less of an investment — both in cost and time.Boneless, skinless chicken thighs work beautifully for stew. They simmer into tender morsels after only 30 minutes of cooking.

Out of all the cozy soups and stews, I always come back to mafe.

It's my take on a classic Ghanian dish.

Delicious with roast turkey or chicken.

(No, it's not beef bourguignon.)

In my life, I've enjoyed adobo many ways — and this is my current favorite.

You can use any veggies you've got.

The bold, tart, deep flavors always satisfy my comfort cravings.

Nkatsenkwan is the one-pot stew of my childhood — and now I make it for everyone I know.

Enjoy it with a thick slab of Irish soda bread slathered with butter, and a pint of Guinness.

Take them on a garlicky trip to Tuscany.

I knew I loved this humble bowl of soup before I ever took my first bite.

It's like a big, warm hug.

Proof positive that braising is a balm for weary home cooks.

It's like no other beef stew I've ever tasted.

I love the broth so much, I always used to go back for seconds of more broth on rice.

The easiest dinner I know how to make is saving me from my own burned-out tiredness. It's just two cans and some chicken.

Beef, turkey, chicken, vegetarian, and vegan!

This is the ultimate winter comfort food.

Ribollita is the Tuscan soup that will cure your winter blues.

Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Jamaica. Here Michelle and Suzanne Rousseau, sisters and authors of the gorgeous Caribbean cookbook, Provisions, share their take on pinda stew. The creamy vegetarian-friendly dish centers around peanuts, which grow abundantly on the island.

This recipe is my go-to meal for nights when I want to cook but I don’t want it to take all night. Filled with flavor, you’d never think that cooking time is only 20 minutes. And it has another key time-saving secret! That’s right: rotisserie chicken! Picking up a freshly roasted chicken and pulling the meat off the bones results in chicken that tastes like it’s been stewing all day. And you usually can even do this without a knife.

“Biscuit-topped” is one of my favorite word combinations. In cookbooks, it is the friend I’m always delighted to run into. Oh, hi there, are you a hearty stew plush with grounding root vegetables and maybe handfuls of tender slow-cooked chicken, all hanging out under a blanket of warm biscuits? Let’s be friends. Four years ago, I stumbled into an accidental tradition.

This one-pot dinner is basically a homemade version of Hamburger Helper.

I am normally the last person to look for leftover turkey solutions. I don’t usually cook a large turkey for Thanksgiving, and if there is any turkey left at the end of the meal, I send it home with other folks. But last week I was left with nearly half a leftover carcass, and after the bones and much of the meat were devoted to rich, savory turkey broth, I still had a big bowlful of shredded turkey on my hands.

The first time I had African peanut stew, I was 14 years old and staying with my aunt and uncle. They were currently living stateside, although for the last six years they’d made their home in the country formerly known as Zaire (it’s now the Democratic Republic of the Congo). It was the start of what would be known for years after as “African dinner” at Auntie Dee and Uncle Terry’s house.

This is the time of year when Dutch ovens come into their own. Even if you use your big, heavy Dutch oven year-round, as I do, it still seems to come down off its shelf a little more often in the fall. Today I want to show you my favorite Dutch oven — and a soup to cook in it.

I’ve loved black-eyed peas since I was very small. Their texture delights me — smooth and plump outside, but creamy inside, endowing their broth with a richness even though each pea holds its shape, distinctly marked with that elegant eye. I disliked butterbeans and limas, and found English peas pretty but not worthy of attention unless they were filling the mashed potatoe mountain we called a bird’s nest.

Full of chickpeas, potatoes, and cauliflower in a rich coconut milk broth.

I have previously shared a recipe for chile verde — a beloved holiday favorite at my house — and while this recipe for pork, poblano, and pumpkin stew is very similar, where the stew really veers off is with its aromatics: tomato paste; San Marzano tomatoes; and a fragrant blend of cumin, coriander, cinnamon, and brown sugar. This stew has a more Mediterranean vibe; a far cry from the Southwestern flavors of the original.

When you get a craving — especially if it’s for beef and barley stew when snow clouds are building outside — it’s best to just give in and make it. Stew is more of a technique than a recipe, so gather your ingredients and jump right into the kitchen. By late afternoon, you’ll have one mouthwatering pot of stew. Since we didn’t follow any particular recipe for this stew, feel free to modify it as you see fit.

Chile verde is more than a simple stew. Pork shoulder is rendered into supple, tender meat after a slow simmer in a sauce of roasted tomatillos, peppers, cilantro, and oregano. The resulting meat and sauce can be poured over rice or tucked into a tortilla. While the salsa verde requires a little prep work up front, the rest of the cooking is hands-off, thanks to the trusty slow cooker. This is a perfect dish to perfume your house when the weather gets crisp this fall.

When the temperature drops in January, what we really want is food that fills us up and nourishes at the same time. So start your day with a hearty smoothie, but finish it with a wholesome stew. This is one of a series of stews designed to make you feel good in every possible way. Brimming with veggies and spices, each of these wholesome stews will support and reward your best New Year’s intentions.

A wholesome stew that depends on a glorious, meat-free Parmesan-garlic broth. (You're gonna want to double it.)

Giada dresses it up with rustic sun-dried tomatoes, a red wine reduction, fresh herbs, and kobocha squash.

We know you’ll fall in love with how easy it is to pull off this hearty, protein-packed dinner. But what will really win you over is its savory, smoky flavor, which leaves just the faintest hint of spice on your tongue. It’s inspired by sausage and white bean soup, but we gave it a Southern twist by adding a pack of Andouille chicken sausage. Best of all, there’s next to no prep work needed, meaning your slow cooker does all the heavy lifting to bring dinner to the table.

Felicia Campbell, Edible San Diego's executive digital editor, says this recipe marries the flavors of California’s thriving Persian population with the Golden State’s tendency to use local, sustainable ingredients.

Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. Here’s how to make it at home.