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Recipe: Beef Picadillo Chili

Picadillo is a spicy Latin American hash or stew made with meat and vegetables enriched with sweet raisins and savory olives. It's usually served as a filling for tacos or with rice and beans, but we've used this great combination of flavors and textures as inspiration for a tasty chili!

Recipe: Beef, Mushroom, and Potato Stew

This simple, but deeply flavorful stew is the perfect dish for a cold, rainy night. Serve it with buttered mashed potatoes or a thick slice of hearty bread to soak up all the juices.

Recipe: Chef Mick's Centennial Green Chile Stew

Another gem from Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver: a hearty, western-style beef stew accented with green chiles and cumin. Chef Mick says it's even better the next day!

Recipe: Chicken Barley Stew with Dill and Feta

This nourishing stew with tender chunks of chicken and nutty barley, livened up with the subtle tang of dill and feta, makes a delicious one-pot meal.

Recipe: Chicken Stew with Mushrooms and Red Wine

This luscious stew made in a slow-cooker steals a bit from the traditional French recipe for Coq Au Vin. Chunks of chicken, bacon, tender mushrooms, onions, garlic, and herbs, gently simmered in red wine and our roasted chicken stock, come together beautifully to make a hearty dish perfect for a chilly evening.

Recipe: Chickpea and Potato Stew with Tomatoes and Picada

This gorgeous, Spanish-influenced vegetarian stew is gets its red-orange color from saffron, paprika, and tomatoes. Hearty chickpeas and potatoes are accented with sherry, red peppers, garlic, and a little heat from red chile flakes. A sprinkling of garlicky picada adds the perfect finishing touch.

Recipe: Coq au Vin

A classic dish from the Burgundy region of France, which is known for its outstanding red wines. Serve this luxurious stew with garlic mashed potatoes, a butter lettuce salad, and some fine French cheeses with fruit for your dessert.

Recipe: Drunken Boar

Chunks of wild boar are marinated in gin and vermouth with juniper berries and then braised in a rich broth to make a hearty stew. Sour cream and olives are stirred in at the end to make this soul-satisfying cold-weather dish--serve it with your favorite bold red wine.

Recipe: Flemish Beef Stew

Flanders, a region in the southwestern part of the Low Countries (now divided between Belgium, France, and the Netherlands), has long been known for its fine beers. Cooking with beer is also a tradition there, and this stew, beef braised with thick slices of onion in Flemish-style dark beer, is an outstanding example. Serve it with a slice of hearty bread to soak up the flavorful, savory juices.

Recipe: Mediterranean Chicken Stew with Olives

This luscious and warming stew borrows from the palates of Morocco and Greece, with spices, chickpeas, piquant olives, and a hint of orange. Its list of ingredients looks long because of the spices, but it's still pretty simple to make. If you like, serve the stew over couscous, rice, or quinoa in wide, shallow bowls.

Recipe: Moroccan Chicken Tagine

This fragrant stew from Morocco is named after the cooking vessel in which it is traditionally made: a wide, shallow dish with a tall, cone-shaped lid, which helps to retain and circulate steam, enabling the dish to be baked and steamed at the same time, perfect for long, slow cooking. Even if you don’t have a tagine, you can still make the stew in a large, wide pot with a tight-fitting lid. You’ll be transported to Northern Africa with every bite—tender vegetables and chicken simmered slowly in a savory broth enriched with spices, dates, and orange zest.

Recipe: Our Favorite Lamb Stew

This old fashioned favorite uses a couple of modern-day tricks. Baby carrots are ready for the pot, and pearl onions are glazed with balsamic vinegar to add a rich, deep tone to this satisfying stew. (You could also use frozen onions.) Like most slowly cooked dishes, the flavor of this stew mellows over time. Serve it with a green salad and crusty bread for an evening of comfort and great dining.

Recipe: Oyster Stew with Mushrooms

This rich and creamy stew filled with plump oysters and savory mushrooms is a southern favorite. Serve it as a first course for an elegant meal or with a green salad and bread for a delicious cool weather meal.

Recipe: Pork and Pumpkin Stew

Celebrate the flavors of fall by making this hearty and colorful stew. Chunks of pork are simmered with onions, red peppers, garlic, potatoes, and fresh pumpkin in a smoky sauce spiked with sherry. Serve it over rice or noodles for an autumn feast.

Recipe: Provençal Veal Stew

The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.

Recipe: Quick White Bean Stew with Swiss Chard and Tomatoes

A hearty, Italian-style stew for a chilly evening--and it's simple to prepare!

Recipe: Sauce Piquant

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.

Recipe: Slow-Cooked Country Beef Stew

An old-fashioned beef stew made with ease in your Crock Pot.

Recipe: Slow-Cooked Hungarian Goulash

Known as gulyás in Hungary, this stew seasoned with paprika, caraway seeds, and a hint of lemon is a tasty tradition. Served with buttered egg noodles and topped with sour cream, it's a great reward to have waiting for you in your Crock Pot at the end of a long day.

Recipe: Tuscan Beef Stew with Polenta

Tender chunks of beef are braised with onions, red peppers, and garlic in red wine and our savory Glace de Viande Gold. Stir in some fresh basil and serve this flavorful stew in a wide bowl over a mound of warm polenta. Mangia!

Recipe: Veal, Artichoke & Mushroom Stew

When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the flavor needed for the rich sauce without overpowering the other ingredients for this delicious mushroom stew. This hearty dish gets better as it sits, so you can make it ahead. Double it for a crowd. Serve over buttered noodles, rice, or couscous. Everyone will love this veal, artichoke and mushroom stew.

Recipe: Vegetable Stew Dijonnaise

Everyone knows that Dijon is the mustard capital of France. For this hearty vegetarian main course, a rainbow of vegetables simmer in a rich Veggie-Glace Gold broth scented with plenty of mustard, then it's thickened with half-and-half and a touch of cornstarch. Serve this stew over brown rice, barley, or bulgur. If you like, add tofu cubes.

Recipe: Vegetable Stew with Lentils and Kale

This hearty vegetarian main dish is perfect for a chilly fall or winter evening. It's made with carrots, butternut squash, and turnips in this version, but feel free to substitute other vegetables such as parsnips, cauliflower, rutabagas, broccoli, or celery root in any combination you like.

Recipe: Venison Stew

Red wine, bay, juniper, and sweet butternut squash are the perfect complements to venison in this rich, flavorful stew. Serve it with spatzle or noodles to soak up every bit of the savory sauce.
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Classic French Stocks and Sauces