1. Irish Stew
It wouldn’t be the same without some stout beer – Lynda from TasteFood blog cooks a hearty no-frills stew that will warm and comfort you – just like a woolen fleece on a misty grey day.
2. Feijoada – Brazilian Stew
Feijoada is Brazil’s national dish, it’s made up of black beans and cured meats. It has Portugese origins. Stews most often contain meat but Sala of Veggie Belly food blog doesn’t think vegetarians should miss out. Her take on a Feijoada has smoked tofu. And to be honest with all the black bean protein, who needs the meat!
3. Cioppino – Italian American Fish Stew
Made from the catch of the day – a combo of fish, crabs, scallops, mussels and shrimps and simmered in a tomato and wine broth. Amy from Chew Out Loud blog serves her stew with crusty bread to mop up the delicious sauce.
4. Malaysian Beef Rendang
A dry stew where the beef has been marinated in spices and slowly simmered until tender and the gravy reduced. This Beef Rendang recipe comes from Poh Ling, from Australia’s Masterchef and she was one of my favourites of the series. Her dish has an aromatic mix of fennel, cumin, chillies, galangal, lemon grass, ginger and tamarind paste.
5. Paprikash – Hungarian creamy chicken stew
Sweet Hungarian paprika and sour cream are the redeeming features of this moist and delicate stew. Jennifer from Skinny chef blog, (don’t you just what to check her blog out for the name alone?) makes her granny’s family favourite recipe.
6. French style Lamb stew (the Kiwi way!)
Our very own Kiwi Masterchef Chelsea Winter, uses lamb (but of course!) to make this melt in your mouth colourful casserole.
7. West African Peanut
I know this is called a soup, however this dish has the thickness for a stew as well as being served with brown rice, and Cookie and Kate’s photo made my mouth go into overdrive, so I’ve included it.
8. Chicken Provencal, another French inspired number
How gorgeous does this look. Don’t be put off by food blog Filozofia Smaku being in Polish, just click the translate button up top. Chicken, peppers, white wine, and black olives makes this stew sound and look divine.
I love recipes that are thrown together. This recipe from Faith from An Edible Mosiac reminds me of the stews I grew up with. My father is very much ‘a bit of this, a little bit of that’, kind of cook, tasting as he goes. Faith reckons it’s spot-on, for flavour – the touch of soy or tamari sauce is the trick.