Stewing

Stewing: Method and Recipes

Methods | Stewing Image

When chunks of meat, seafood or vegetables are slow-simmered in a flavorful liquid brew, the result is a warming, comforting dish called a stew. Slow, moist cooking is the best way to tenderize tough cuts of meat (which happen to also be the most flavorful). Stews are also a great way to use up leftovers. And speaking of leftovers, most stews are more flavorful the next day. Read more »

Boeuf à l'Haïtienne

Ingredients | Red Bell Peppers

(Haitian beef with tomatoes and peppers)

This simple, flavorful dish is characteristic of the Haitian love of tasty meat and vegetable dishes. Boeuf à l'haïtienne tastes even better if served the next day. Read more »

Bográcsgulyás

Soups | Bogracsgulyas Image

(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for "kettle", and gulyás was originally the word for "cowboy." Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. Read more »

Bredie

Soup | Bredie

(South African lamb stew)

Bredies are simple, traditional South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie. A basic bredie recipe is listed here, with the more common variations below. (Tip: A bredie will always taste better served the day after it is made.) Read more »

Caldereta

Soups | Caldereta Image

(Filipino beef stew)

Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables. Read more »

Carapulcra

Soups | Carapulcra

(Peruvian pork and freeze-dried potato stew)

Modern Peruvian cuisine has several dishes with ancient roots in Incan culture, and carapulcra is one of them. Carapulcra is a thick stew made with meat and the freeze-dried potatoes called chuño, or papa seca. Read more »

Cerdo con Frijoles

Ingredients | Beans, Black Image

(Mexican stewed pork and black beans)

Wild boar, or cerdo, was traditionally used in this typically Mayan dish from southern Mexico. Epazote is an herb that is almost always used to flavor black beans in the Yucatán. You can substitute bay leaf. Read more »

Ewa Dodo

Ingredients | Black-Eyed Peas

(Nigerian black-eyed pea stew with plantains)

Black-eyed peas (ewa) and plantains (dodo) are staple foods in Nigeria. Ewa dodo is a spicy, stewy combination of black-eyed peas and often fish served with a side of fried plantains. A Nigerian favorite, ewa dodo makes a nutritious and filling meal. Read more »

Feijoada

Soups | Feijoada Completa

(Brazilian pork, beef and black bean stew)

Feijoada, or feijoada completa, is Brazil's national dish, a lusty meat and bean stew slow simmered and traditionally served as a Saturday afternoon meal. A true feijoada should contain pork, beef, and sausages, with at least one smoked item. Read more »

Gumbo

Soups | Gumbo Image

(American Cajun-Creole meat and shellfish stew)

Gumbo, one of the most famous of Cajun-Creole dishes, acquired its name from quingombo, a Congolese word for okra. It came about through a fusion of French, African, Native American and Spanish influences in early Louisiana cuisine. Read more »

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