Be Winter Warm with Stews

Sweden

Kalops is a comforting beef stew from Sweden. Chunks of beef are slow-cooked with onions and spices like whole peppercorns, bay leaves, and allspice. This stew is usually served with potatoes and pickled beets.

England

Chicken tikka masala is a British dish influenced by Indian cuisine. The dish consists of marinated, tandoor-cooked chicken pieces that are served in a spiced tomato-cream cause. It is flavored with ginger, onions, turmeric, and garlic.

Ireland

Beef and Guinness Stew is a traditional stew that consists of beef cubes, onions, bacon, tomato paste, stock, Guinness stout beer, and vegetables like potatoes, carrots, and celery. Flavor is added by bay leaves, thyme, salt, garlic, and black pepper, The stew is slow-cooked and served with biscuits or Irish soda bread.

France

Beef bourguignon is a stew that originated in the Burgundy region of France. It main ingredient is robust red Burgundy wine. Chunks of beef are slow-cooked in wine along with onions, carrots, potatoes, and mushrooms. Along with spices like thyme, salt, and pepper to add flavor.. The stew is slow-cooked until the meat is tender and all the ingredients are simmering in a hearty, dark red sauce.

Daube is a hearty Provencal stew. It is prepared with beef but lamb can be used. The chunks of beef are slow-cooked in wine along with vegetables like potatoes and carrots. To add flavor cinnamon, cloves, thyme, bay leaves, and peppercorns are added. So that no liquid evaporates from the stew in the slow-cooking process some cooks seal the lid with a paste made out of flour and water.

Coq au Vin is a popular classic peasant stew from the Burgundy region. Its two main ingredients are coq or rooster and bold, rustic red wine. The rooster is cut into pieces and combined with onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt and pepper, and a big dose of red wine. The ingredients are slow-cooked until the chicken is tender.

Belgium

Carbonnade is a traditional Belgian stew prepared with beef and dark beer. The chunks of beef are combined with sweet onions, garlic, thyme, bay leaves, and dark Belgian beer, Then slow-cooked until the meat is tender,

Austria

Weiner saftgulasch is a hearty stew that is prepared with lean beef shank, onions, tomato paste, and lard. It is flavored with vinegar, Hungarian paprika, bay leaves, marjoram, caraway, lemon zest, juniper berries, sugar, salt, and pepper. The stew is cooked until it is thick and smooth in consistency.

Rindsgottlasch is a stew that is considered a staple of Viennese cuisine. The stew is made with chunks of beef, onions, paprika, tomato paste, caraway seeds, marjoram, vinegar, salt, and pepper. When all the ingredients are combined and sauteed stock or red wine is added and then slow-cooked. It is served with potatoes, spatzle, dumplings, or homemade bread.

Czech Republic

Gulash is a hearty meat stew seasoned with paprika, The stew is prepared with beef, pork, or game meat that is browned and simmered with onions until the broth thickens. Additional ingredients include potatoes, caraway seeds, marjoram, and mushrooms, and can include sausages.

Hungary

Chicken paprikash is a rustic stew usually cooked in a large cauldron over an open fire. The ingredients include chicken thighs or legs braised with onions and slow-cooked in a thick paprika-flavored broth. When done sour cream and sometimes flour are added to make a smooth, creamy sauce. It is served with boiled potatoes, pasta, dumplings, or polenta.

Poland

Fasolka po bretonsku is a traditional stew that is robust and hearty. It is made with white beans, smoked sausage like kielbasa, and pork in a rich tomato sauce. The meat is browned along with sauteed onions, garlic, and tomato paste or canned tomatoes, Cooked beans are added and flavored with bay leaf, marjoram, paprika, salt, and pepper and slow-cooked.

Forszmak lubelski is a meat stew originating in the Lublin region. The stew is made with chopped meat (beef, pork, or chicken), pickled cucumbers, and tomato paste, It is flavored with smoked kielbasa, chopped ham, and bacon, Then flavored with hot and sweet paprika, allspice, pepper, and bay leaves.

Croatia

Dalmatinska pasticada is a traditional Dalmatian dish. It consists of chunks of beef marinated in vinegar and various spices for a couple of days, The beef is slow-cooked in red wine with bacon, tomatoes, some dried prunes or figs, and root vegetables.

Sataras is a vegetable stew that is made with tomatoes, peppers, onions, garlic, and parsley. The ingredients are first fried and seasoned with salt and pepper and then slow-cooked. The liquid should evaporate while cooking and the vegetables should retain their shape and texture.

Serbia

Svadbarski kupus also called wedding cabbage is a traditional dish, It is prepared with sour cabbage, onion, paprika, bay leaves, pepper, and meat like pork, veal, lamb, and bacon. The ingredients are slow-cooked traditionally in a clay pot over hot coals.

Bulgaria

Wine kebab is a popular stew that is prepared with meat and wince. The meat is diced and browned in oil and simmered with vegetables like carrots, celery, onions, leeks, and peppers. A generous amount of red wine is added and it is cooked until it achieves a dark brown color. Flavorings added are bay leaves, peppercorn, and allspice.

North Macedonia

Selsko meso is a stew that consists of chunks of meat, stewed with onions, tomatoes, carrots, and potatoes, It is slow-cooked with white wine added.

Romania

Stufat is a meat stew prepared with lamb, chopped scallions, fresh green garlic, tomato paste, oil, and seasonings. It is slow-cooked and served with roasted potatoes and a salad.

Tochitura is a traditional stew that is made with meat like pork, beef, or chicken. Variations include sausages, offal, and fresh or smoked bacon. Additional ingredients are onions, garlic, and wine.

Iahnie is a bean stew that is made with boiled white beans and braised with onions, carrots, red peppers, bean stock, a flour-tomato mixture, and dried spices. It can be served with fried sausages.

Greece

Kokoras krasotos is a Greek variation of the popular French coq au vin. This dish is prepared with rooster, Greek red wine, onions, Greek olive oil, cinnamon sticks, nutmeg, cloves, allspice, bay leaves, tomatoes, and Florina peppers. The rooster is slow-cooked until tender.

Italy

Peposo is a Tuscan stew that is prepared with chunks of beef, red wine (traditionally Chianti), crushed peppercorns, garlic, onions, celery, carrots, tomatoes, and fresh herbs. The dish is slow-cooked.

Seppie in umido is a traditional dish originating in Venice. It is a combination of sliced squid, onions, garlic, tomatoes, tomato paste, cinnamon, ginger, nutmeg, rosemary, oil, salt, and pepper. The mixture is covered in water and simmered for over half an hour, then tomatoes, tomato paste, spices, salt, and pepper are added and it is slow cooked until the sauce in thick and the squid is tender,

Spain

Cocido Montanes is a hearty Cantabrian stew that is prepared with chorizo sausage, morcilla blood sausage, pork ribs, bacon, white beans, and collard greens,

Portugal

Rojoes is a pork stew that consists of boneless pork marinated in white wine, garlic, bay leaves, and cumin. It is simmered in the marinade.