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Recipe Roundup: Stews

Anya Hoffman

Anya Hoffman

December 02, 2013


 Michael Bologna's recipe for white bean and sausage stew, adapted by the James Beard Foundation

Get out your Dutch oven: it's stew season. From quick coconut shrimp to a lamb stew studded with parsnips and bacon, here are some of our favorite rib-sticking recipes.

White Bean and Sausage Stew [JBF]

This greens-flecked stew is simple enough to pull together on a weeknight. Drizzle with olive oil and sprinkle with Parmesan cheese before serving.

Green Chile and Chicken Stew [BA]

A purée of roasted tomatillos, peppers, and chiles gives this dish its piquant depth.

Lamb Stew with Parsnips, Bacon, and Fennel [JBF]

Ladle this hearty lamb stew over a bowl of hot buttered egg noodles.

Korean Soft Tofu Stew (Soondubu Jjigae) [Serious Eats]

Making this spicy, savory stew may require a trip to an Asian market, but it is so, so worth it. Silken (not firm) tofu is a must, and don't skip the dried anchovies. You won't taste them but they're vital to the dish.

Chevy's Coconut Shrimp Stew [JBF]

Serve this easy-to-make pot of shrimp with plenty of bread or rice for sopping up the fragrant broth.

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