This is a tweaked version of a Womans Weekly Recipe totally delicious.with a bit of a zing. Great comfort food. The rich beef combined with the chilli's and wine gives it a special flavour.
I worked on my stew recipe for several years before I perfected it to what it is today! Every time I serve this for Shabbat lunch, it's completely devoured. It's ultra simple and always comes out great....
This chunky stew delightfully uses the abundant zucchini, peppers, tomatoes and green beans my garden produces. It is perfect for a summer dinner or a cool weather lunch. I serve it with buttered crusty...
This stew consists of tender pieces of steak sauteed just until rare, then added to an array of vegetables. It's best made with beef tenderloin, although New York strip steak, sirloin tips and skirt steaks...
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base,...
The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time,...
My aunt brought me a trunk load of dried red chiles and chile powder so I have been finding recipes to use them up. This was delicious a bit spicy so make sure you can take some heat before giving this...
This recipe was adapted from chef G. Garvin of TVOne Cooking shows! (Episode 43 : Carried Away Caribbean ) My family loves a walk on the wild side every once in while. Great for a special occasion I hope...
Easy to throw together for a cold, rainy day. Nice and filling when served with a crusty loaf of bread. ETA--often I make this with beef broth instead of the water and bouillon cubes, and I'll often add...
Sumo Stew (Chanko Nabe) is a robust soup brimming with mixed vegetables and tons of protein in a rich dashi broth. Although this one-pot stew is eaten by Japanese sumo wrestlers in training, it is hearty...
This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that...
Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted...
Found on the net & posted in response to a request. Substitute rice for potatoes, if desired. After making this for the first time myself, I made some minor changes in the steps to improve the recipe.
This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.
Delicious. The original recipe I believe came from Bon Appetit April 1991 but was given to me by a close friend. I played around with it today and came up with this and it turned out very well, we think....
This is a labor intensive recipe for those who like to cook and eat well. Pozole is often served at Christmas or the New Year. My mom declares this her favorite recipe. If the stew gets too thick you can...
This great Cheat's recipe has all the elements of a traditional French Cassoulet - assorted meats, beans, carrots, tomatoes, wine & tomatoes - but is very easy & does not include Confit d'Canard if you...
Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking...
I got this recipe off from my friend's mum when we were in Ireland last year for our summer holidays. It is different from the other recipes I have found here with the addition of pearl barley. The original...
"This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it's also the first dish we teach young cooks: There's the browning of the meat, the softening...