4 Hearty Stews for Autumn

 November 6, 2015
Posted by jenn

Beef Stew in Red Wine Sauce

For this beef stew, Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends. Find Recipe HERE.

Kale and White-Bean Stew

Combining two Portuguese favorites—kale-and-sausage soup and a bean, sausage, and tomato stew—makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we’ve used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni. Get the recipe HERE.

Chicken and Barley Stew with Dill and Lemon

This one-pot dinner from Gail Simmons is an enriched take on classic chicken soup with rice; at once flavorful, hearty and comforting. Get the recipe HERE.

Lamb Tagine with Green Olives and Lemon

When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives and lemon; the broth is delicious over couscous. Get the recipe HERE.

(Recipes and words from Food & Wine)

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