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Stews

Explore 194 recipes, 3 articles, 11 galleries, 75 videos, and more

Bean Fricassee

Ingredients
  • Coarse salt
  • 1/4 pound Romano beans, trimmed and cut into 1-inch lengths
  • 1/4 pound wax beans
  • 1/4 pound haricot verts
  • 1 tablespoon extra-virgin olive oil
  • 8 pearl onions, peeled
  • 1/2 cup homemade or low sodium canned chicken stock
  • 1 clove garlic, finely chopped
  • 1 tablespoon unsalted butter
  • 1 medium ripe beefsteak tomato, peeled, seeded and cut into 1/4-inch dice
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon diced lemon segments
  • 2 tablespoons pitted and finely chopped Kalamata olives
  • 1 tablespoon sliced almonds
  • Freshly ground pepper
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Chicken Cassoulet with Crisp Breadcrumb Topping

Ingredients
  • 5 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 tablespoons balsamic vinegar
  • 6 boneless and skinless chicken thighs, trimmed of fat
  • 1 pound dried cannellini beans, soaked overnight in cold water
  • 3 carrots, cut into 1/2-inch pieces
  • 2 stalks celery, cut into 1/4-inch pieces
  • 1 onion, cut into 1/4-inch pieces
  • 1 dried bay leaf
  • 2 tablespoons finely chopped fresh sage
  • 1 teaspoon coarse salt
  • 1/2 teaspoon extra-virgin olive oil
  • 1 cup fresh breadcrumbs
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Pot-au-feu Boiled Dinner

Ingredients
  • 7 quarts veal stock
  • 1 baguette, cut into 1/2-inch slices, toasted
  • 1 3/4 pound chicken, trussed
  • Dijon mustard
  • 3 to 4 pounds beef short ribs, cut into 5 1/2-by-3-inch pieces and tied
  • 1 cup Kalamata olives
  • 1 5- or 6-pound brisket
  • 1 cup cornichons
  • Bouquet garni (4 bay leaves, 12 parsley stems, 1 bunch thyme, and 12 peppercorns)
  • 1/2 prepared horseradish
  • 10 marrow bones, 1 inch thick
  • Coarse salt
  • 10 large leeks
  • 2 celery hearts, quartered
  • 16 baby carrots, peeled and stem trimmed to 1/2 inch
  • 16 small red potatoes, (about 2 pounds)
  • 8 baby turnips, peeled
  • 1 savoy cabbage, cut into eighths
  • 1 pound haricots verts, trimmed
  • Salt and freshly ground pepper
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Lamb Stew with Dill Sauce

Ingredients
  • 1 cup peeled 1/4-inch-thick slices Jerusalem artichokes (from about 2 Jerusalem artichokes)
  • 1 cup peeled 1/4-inch cubes Yukon Gold potatoes (from 1 medium potato)
  • 2 pounds boneless leg of lamb, cut into 1-inch pieces
  • 2 yellow onions, thinly sliced
  • 2 carrots, sliced 1/4-inch-thick
  • 2 bay leaves
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon white peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon whole coriander
  • 1 tablespoon honey
  • 2 tablespoons katjap manis
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh dill
  • Coarse salt
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Beef Stew with Almonds and Dried Fruit

Ingredients
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 1/2 pounds beef chuck, cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 medium onion, diced medium
  • 1 garlic clove, minced
  • 1/2 cup dry white wine
  • 1 3/4 cups low-sodium chicken broth
  • 1 dried bay leaf
  • 4 parsley sprigs, plus 1/4 cup chopped leaves for serving
  • 2 wide strips lemon zest
  • 4 ounces mixed dried fruit, such as figs, prunes, and apricots, quartered
  • 1/2 cup blanched whole almonds, toasted
  • Cooked brown rice, for serving
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Cioppino (Seafood Stew)

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons fresh thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 dried bay leaf
  • 1 can (28 ounces) whole peeled tomatoes with juice, crushed
  • 1 1/4 cups dry white wine
  • 1 1/4 cups water
  • 1 cup bottled clam juice
  • 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
  • 24 littleneck clams, scrubbed well
  • 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
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Bouillabaisse

Ingredients
  • 5 pounds red snapper, monkfish, or striped bass bones, heads removed
  • Rouille
  • 12 jumbo shrimp
  • 2 cups tomato paste
  • 12 (2-ounce) monkfish pieces
  • 6 slices baguette
  • 1/2 cup olive oil
  • Olive oil
  • 12 (2-ounce) striped bass pieces
  • 1 (1 1/2-pound) cuttlefish, cleaned
  • Coarse salt and freshly ground black pepper
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons freshly grated orange zest
  • 6 carrots, sliced 1/4-inch thick on the bias
  • 3 cups extra-virgin olive oil
  • 2 oranges, halved and sliced
  • 2 fennel bulbs, sliced 1/4-inch thick on the bias
  • Chopped fresh flat-leaf parsley, for garnish
  • 2 red onions, thinly sliced
  • 1 bunch celery, sliced 1/4-inch thick on the bias
  • 1 cup chopped green fennel fronds
  • 2 onions, sliced
  • 3 leeks, white parts only, sliced
  • 2 cups olive oil
  • 2 cups finely chopped carrots
  • 6 cloves garlic, sliced
  • 2 cups finely chopped celery
  • 2 tablespoons fresh saffron
  • 1 cup plus 2 tablespoons Pernod
  • 2 cups finely chopped fennel
  • 1 tablespoon saffron
  • 16 cups Homemade Fish Stock
  • 1 (750 mL) bottle white wine, such as Chardonnay
  • 2 pounds mussels, scrubbed and debearded
  • 2 cups canned crushed tomatoes
  • 2 pounds cockle clams
  • 1 cup Pernod
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Spring Pork Stew

Ingredients
  • 1 cup uncooked white rice
  • 2 teaspoons extra-virgin olive oil
  • 1 pound lean pork roast or stew meat, trimmed of fat, cut into 1-inch cubes
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 cloves garlic, minced
  • 1 medium onion, peeled, cut into 1/2-inch dice
  • 2 ribs celery, cut into 1/2-inch dice
  • 2 medium carrots, cut into 1/2-inch dice
  • 1 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons
  • 1 yellow squash, cut in half lengthwise, then cut into 1/2-inch half moons
  • 1 yellow bell pepper, seeded and cut into 1/2-by-2-inch strips
  • 1 red bell pepper, seeded and cut into 1/2-by-2-inch strips
  • One 28-ounce can plum tomatoes
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
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Marrakesh Stew

Time:1 hour
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, diced large
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 large carrots, cut into 1-inch pieces
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 3 3/4 cups low-sodium vegetable broth
  • 2 small eggplants, cut into 1-inch pieces
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Cooked couscous (optional), for serving
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Chilean Chicken Stew

Ingredients
  • 1 chicken (3 to 4 pounds), cut into 10 pieces (or 10 drumsticks), trimmed of fat, some skin left on
  • 1 medium onion, sliced
  • Coarse salt and freshly ground white pepper
  • 4 medium russet potatoes (1 1/2 pounds), peeled and quartered
  • 3/4 cup rice
  • 1 (1 pound) piece pumpkin, peeled and cut into large chunks
  • 4 ears yellow corn, shucked and cut crosswise into 3 pieces
  • 1/2 pound (2 cups) green beans, trimmed and halved
  • 2 tablespoons coarsely chopped fresh cilantro
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