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Narrow Results You've Selected: Main Course Stew Vegetables Remove all Source Saveur (27) All Recipes (1) Domestic Goddess (1) Ezra Pound Cake (1) Healthy Cooking Community (1) Show all... Nibbledish (1) Simply Recipes (1) [eatingclub] vancouver (1) photo blog by alex remy (1) Difficulty Easy (18) Medium (10) Hard (1) Cuisine American (8) Caribbean (5) Classic (5) Cajun/Creole (3) French (3) Show all... Italian (3) Southwestern (3) Asian (2) Gluten-Free (2) Middle Eastern (2) Scandinavian (2) Vegetarian (2) African (1) Central/South American (1) Eastern European/Russian (1) Healthy (1) Irish (1) Japanese (1) Kid-Friendly (1) Mediterranean (1) Mexican (1) Moroccan (1) Other (1) Quick & Easy (1) Simple (1) Southern/Soul Food (1) Vietnamese (1) Season Winter (15) Fall (13) Summer (1) Occasion Christmas (1) Topic Recipe (35) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Course:Main Course,Technique:Stew,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Fiskesuppe (Norwegian Cod and Root Vegetable Chowder) When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod. Issue #153 10/29/2012 Pepper Pot This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!" Issue #150 10/26/2012 Carbonnade (Flemish Beef and Beer Stew) Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer. Issue #150 09/06/2012 Caribbean Oxtail Stew This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor. Issue #150 09/05/2012 Canh Chua Cá (Sour Fish Soup) Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple. Issue #150 04/12/2012 Cuban-Style Ropa Vieja This version of ropa vieja is made with beef and accented with olives and capers. Issue #146 10/19/2011 Vegetable Run-Up This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew. Issue #142 09/07/2011 Jiyou Jun Bao Ji (Clay-Pot Chicken with Chanterelles) Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well. Issue #140 02/20/2010 Shrimp and Oyster Perloo One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue... Issue #117 01/25/2008 Chicken Stew with Potato Sticks This is a classic Persian dish of chicken in a sweet gravy topped with crisp sticks of potatoes. Issue #94 01/08/2008 Fish Curry with Potatoes This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour. Issue #94 03/11/2007 Irish Stew This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb. Issue #91 12/15/2005 Shredded Beef with Mashed Potatoes This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa). Issue #79 12/15/2005 Vienna's Favorite Cut of Boiled Beef with Traditional Accompaniments This recipe is from the celebrated Plachutta Wollzeile in Vienna. Issue #78 10/28/2007 Chicken in Truffle Cream Sauce Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?! Issue #55 02/27/2002 Chicken with Preserved Lemon and Olives At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine. Issue #40 06/21/2007 Stewed Tripe with Vegetables This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani. Issue #38 10/23/2000 Hominy, Chicken, and Pork Stew Locro, which is also made with beef, is always served as a main course, with rice. Issue #35 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 03/05/2002 Steamed Pork with Mamemiso In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan. Issue #27 « Previous 1 2 Next »