Stews

The ultimate winter dinner.

It's time to take out your Instant Pot.

It’s the next best option if you can’t get to Brazil.

Every family has their own version. Here’s ours.

"Better the next day" is an understatement.

It's a great way to use up ingredients that you have on hand.

The hot broth, brown-orange like a fall wreath, is studded with bold flavors.

For a better, more authentic Cajun gumbo, it comes down to the roux.

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.

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.

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

Just add rice and you've got perfection.

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.

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

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

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

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.

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.

Let this one simmer and bubble all afternoon. That gives the beans plenty of time to become soft and creamy while the sweet browned onions melt into the rich bean broth. Your reward is a stew so thick you could stand a spoon in it and so hearty that the dreariest winter day will feel cozy. This is my own riff on Pasta e Fagioli, the classic Italian stew of beans and pasta.

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.

This is the light, fragrant stew created with spring celebrations in mind. Unlike the rich beef stews you cozied up with in winter, this one opts for a subtly spiced, brothy base studded with ultra-tender chunks of lamb and vegetables. It’s casual enough for a simple Sunday supper, although if you spoon it over a bowl of buttery couscous and top with a splash of fresh herbs, it becomes the centerpiece of a dinner party.

“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.

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.

Artichoke and lamb stew is a very common dish in the western Aegean part of Turkey, where Turk and Greeks lived together for years. This is a recipe that I saw my mom, aunts, and neighbors cook for years.The original recipe requires artichoke heart, lamb, onion, and, the most important of all dill. Yet, I find the mix of just artichoke and lamb to be very heavy, so I modified the recipe by adding carrot and green peas.

After we posted this tip from Herbivoracious on making fluffy couscous, several of you wanted the recipe for the delicious-looking chickpea stew served over top. We asked Michael at Herbivoracious if he would mind sharing the recipe, and he very kindly obliged! Read on for his helpful ingredient guide and delicious recipe… From Michael: I included a picture of a spicy chickpea stew that I served over the couscous, but I didn’t say how to make that.

Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle of toasted pumpkin seeds, this stew can be served on its own or ladled over grains like quinoa for a satisfying fall dinner.

Beef roasts were on sale this past week and we immediately thought STEW! We grabbed some onions, carrots, and celery and scurried home to make a big pot for dinner. This classic stew is full of vitamin-rich winter vegetables and chunks of lean meat in a warming broth.We didn’t follow any specific recipe as we put this stew together. Instead, we fell back on techniques like searing and braising to get flavorful and tender meat, and then we tasted as we went until the stew was just right.

We just reviewed Anne Bramley’s lovely ode to winter cooking, Eat Feed Autumn Winter, and we promised you a full recipe from this splendid book. Well, since it’s Soup Month, we couldn’t pass up a chance for stew! Here’s a hearty, rich stew for the cold winter, with pork, sour cream, and one more unusual soup ingredient!This stew calls for sauerkraut — that tangy preserved cabbage. In this it rather reminded us of the classic Korean homestyle stew Soondubu jjigae.

This is a last-minute St. Patrick’s Day recipe, but luckily it’s a fairly quick one. File this one under Un-Meat – all the rich, hearty goodness of Guinness stew without the beef. This recipe took a bit of tweaking to get the seasonings right, but I think a small amount of sugar is the key to round out the bitterness of the Guinness. And as with most stews, it’s even better the next day.

Marcus Samuelsson’s book New American Table is an explosion of love and praise for all the many immigrant cuisines that melt together to make American food so glorious. And yet the recipe in his book that we were most drawn to was Doro We’t, the classic Ethiopian stew. But maybe this just reinforces his premise: we all bring our own histories to the table, and this is part of his, and his wife’s.If you haven’t had this dish before, then you’re in for a treat.

This is another recipe I adapted from a Moroccan tagine recipe since I don’t have a tagine. It’s a wonderful stewed chicken dish that’s very good served over couscous or rice.Chicken Stewed with Tomatoes, Cinnamon, and Preserved LemonIngredients:Chicken thighs and drumsticks, about 8 pieces1 onion, chopped4 cloves garlic, minced1 tbsp. coriander seeds2 tsp. paprika2 tsp. oregano1 tbsp. tomato paste1 14-oz.