Page 1




Credits About This Book Intro Flavor & Cost Legend A Short History of stews Must-Have Tools Tips & Tricks How-To Guide Glossary the chef’s secret

002 009 017 018 021 023 025 027 029 031

Irish Beef Stew Curry Chicken Italian meatballs The Paella The beef bourguignon Jambalaya French pot-au-feu Butter Chicken Short Ribs Chicken with Lemon & Olives Cajun Shrimp Chorizo & Chicken Beijing Beef Belgian Carbonnade flamande Spicy Tamarind Shrimp Chili con carne Veal Cheeks & Caramelized Onions Cashew Chicken Pepper Steak Stew Chicken Cacciatore Garden Vegetable Beef Sweet & Sour Shrimp Stroganoff Stew Limed-Up Sweet Potatoes Grandma’s Hearty Beef Stew Sausage & Bell Pepper Calamari & Capers Rabbit ‘‘à la moutarde’’ Melt-in-your-mouth Lamb Shanks German Sauerkraut Rendang Beef

032 034 036 038 040 044 046 048 050 052 056 058 060 062 064 068 070 072 074 076 080 082 084 086 088 092 094 096 098 100 104

Lamb Tacos Chicken with Dijon & Tarragon Wild Mushroom Osso Buco Duck Confit Potato & Spinach Curry Portuguese Rice Salmon Curry Classic Osso Buco Chicken Braised with Lemon & Fennel Kingly Couscous Spicy Kofta Lamb & Prune Tagine Spareribs Canadian Pork & Beans Very Veggie Curry Lamb korma Classic coq au vin Pulled Pork African Lamb The goulash Pork with Black Bean Sauce The Cassoulet Vindaloo Meatballs Simply Delicious Lamb The bouillabaisse DIVINE ENDIVES Island Stew meatballs & gravy spanish bean & chorizo ingredients index CONVERSION chart

106 108 110 112 116 118 120 122 124 128 130 132 134 136 140 142 144 146 148 152 154 158 158 160 164 166 168 170 172 176 187






legend Preparation time in hours, including cooking time

Hot • peppery • zesty low



Creamy • buttery • luscious low





cost of ingredients low

Dish freezes very well



Butter Chicken

serves 4

ingredients 2 chicken breasts, cut into 1-inch pieces 1/2 tsp cayenne pepper 1 tbsp garam masala 1 small container (6 oz) plain yogurt 4 cloves garlic 1 onion, roughly chopped 2 inches ginger, peeled and chopped 2 tbsp vegetable oil 1 tbsp tomato paste 1 tsp turmeric 3/4 cup (180 ml) chicken stock 1/4 cup (60 ml) 35% cream Salt and freshly ground pepper 2 tbsp butter

preparation In a bowl, combine chicken, cayenne pepper, garam masala, and yogurt. Let marinate in the refrigerator for at least 2 hours. In a food processor, purée garlic, onion, and ginger. In a large pot, heat oil and sauté garlic, onion and ginger purée for 2 to 3 minutes. Add tomato paste and turmeric and continue cooking for 2 minutes. Add the chicken and marinade, and the chicken stock. Cover and let simmer for 20 minutes over low heat. Pour in cream and continue cooking for 10 minutes. Season with salt and pepper, and finish by removing from heat and adding butter, whisking constantly until sauce is creamy. Serve with naan bread.

Did you know? This decadent dish was actually invented in the 1950s by a resourceful Indian chef who, one evening, had a special request for a chicken dish from a very important customer, but only had chicken, butter, tomatoes, and garam masala on hand. The ever-popular butter chicken, or murgh makhani, was born!


the world’s 60 best stews


Irish Beef Stew

for Irish Stew 1 tbsp vegetable oil 1-1/2 lbs stewing beef 1 onion, finely chopped 2 carrots, cut into 1/2-inch rounds 2 cloves garlic, chopped 3 tbsp flour 1 bottle or can (12 oz) dark beer 2 bay leaves 2 sprigs fresh thyme Salt and freshly ground pepper 1 tbsp Worcestershire sauce

serves 4

for Colcannon 1 tbsp olive oil 3 slices bacon (1 oz), cut into thin strips (lardons) 2 cups (500 ml) green cabbage, thinly sliced 2 Yukon Gold potatoes, peeled and cut into 1-inch cubes 1/2 cup (125 ml) milk 2 tbsp butter 2 tbsp fresh parsley, chopped Salt and freshly ground pepper

preparation For Irish stew: In a Dutch oven, or in a heavy-bottomed pot, heat oil and sear beef until browned. Add onion, carrots, and garlic and cook for 2 to 3 minutes longer. Stir in flour, cook for 1 to 2 minutes, and then pour in beer. Mix well and add bay leaf and thyme. Season with salt and pepper and cook in a 300°F (150°C) oven for 2 hours and 30 minutes. After 2 hours and 30 minutes, return to stovetop and simmer gently until the sauce is thick enough to coat the back of a spoon. For colcannon: In a pot, heat olive oil and cook bacon for 2 to 3 minutes. Add cabbage and cook for another 5 to 6 minutes. Pour in milk, add potatoes, cover, and cook for 15 minutes over low heat.

Did you know? Colcannon is a popular Irish dish, traditionally served on Hallowe’en with a ring and a thimble, and often a coin, hidden inside.


the world’s 60 best stews

Remove from heat and mash with butter. Add parsley and season with salt and pepper. Serve with Irish stew.

Flipbook The World's 60 Best Stews  
Read more
Read more
Similar to
Popular now
Just for you