Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Recipe French Stew Saveur Remove all Difficulty Medium (10) Easy (3) Hard (1) Main Ingredient Vegetables (13) Beef (6) Fish (3) Potato (3) Tomato (3) Show all... Chicken (2) Lamb (2) Pork (2) Shellfish (2) Beans (1) Bread (1) Game (1) Nuts (1) Shrimp (1) Course Soups & Stews (10) Main Course (5) Appetizers (1) Season Winter (8) Fall (7) Occasion Thanksgiving (1) 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 = "Source:Saveur"; var omni_prop8 = "Topic:Recipe,Cuisine:French,Technique:Stew,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Bacheofe (Alsatian Meat and Vegetable Stew) A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor. Issue #154 11/07/2012 Couscous Royale (Couscous with Grilled Meats) A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris. Issue #151 04/18/2012 Fasgioli Incu Funghi (White Beans with Dried Mushrooms) This simple bean stew is typical of Corsica's flavorful, unpretentious fare. Issue #147 10/16/2008 Creamy Chestnut Soup This smooth, rich chestnut soup hails from the Auvergne region of France. Issue #115 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 11/11/2011 Grilled Leeks and Stewed Garlic on Toast This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables. Issue #75 10/29/2007 Chicken in Truffle Cream Sauce Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?! Issue #55 08/13/2007 Burgundian Beef Stock Beef stock is the classic building block of many signature Burgundian recipes. Issue #30 08/13/2007 Brown Veal Stock Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews. Issue #20 11/15/2007 Rabbit Stew with Red Wine Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR. Issue #15 08/08/2007 Bouillabaisse The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock. Issue #14 03/12/2007 Fish Stock When your recipe calls for a fish stock with a strong flavor, look no further than this savory preparation. Issue #14 09/11/2007 Breton Pot-au-Feu with Buckwheat Dumpling This popular hearty stew is found in many homes and restaurants in Brittany. Issue #10 09/11/2007 Breton Fish Stew In this rustic fisherman's stew, the greater the variety of fresh fish, the better. Issue #10 08/31/2007 Daube de Boeuf This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles. Issue #8