Stew

This rich, flavorful Nigerian dish brings together bold chile heat, the pleasant funk of fermented locust beans and dried shrimp, and a good dose of Old Bay.

A vegetarian version of khoresh, this braise inspired by the popular Persian dish is made with cremini mushrooms, which keep their shape and offer earthy flavor. Enjoy it over rice.

Green curry with chicken and eggplant from Chef Hong Thaimee.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would work great too.

Egusi seeds—the large seeds of an African melon—are toasted and ground to thicken this popular Nirgerian stew.

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you’d like.

Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.

This hearty vegetarian stew comes together in under 30 minutes.

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

A zesty horseradish sauce and fresh parsley gremolata brighten up a classic comforting beef stew.

Bone-in lamb shoulder chops turn meltingly tender and enrich the garlicky rosemary-infused broth in this Instant Pot dinner. Serve it with crusty bread for mopping up all of the juice.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

Cod and pollock are both great alternatives for the halibut.

If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.

A tangy cabbage slaw and zesty, charred avocadoes dressed with lime juice and chili powder brighten up this earthy, warming stew.