Best Stewed And Braised Recipes | Stewed And Braised Recipe Ideas

There's just the right amount of pesto in each jar for four servings of pasta, tomatoes or grilled chicken or fish. Frozen pesto adds summer sunshine to winter braised dishes, stews, chili and soups.
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CanadianLiving.com
This Cuban stew, Ropa Vieja, is made by braising beef until it can be shredded—thus the name (translated as 'old clothes'). Serve with tortillas, and pass hot sauce on the side for those who like it fiery. Because the meat...
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Mark Scarbrough, Cooking Light JANUARY 2008
Ingredients3.50 lb Whole frying chicken0.50 cup Dark soy sauce1.50 cup Vegetable oil for braising2.00 tablespoon Peanut oil for stewing4.00 each Green onions0.50 teaspoon Minced fresh ginger4.00 cup WaterPreparing: If serving more people, get more ...
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eCuisine.org
from Tipperary, IrelandPreparation time: 35 minutesCooking time: 2 hoursYield: 6 servingsServe these braised thighs whole, or shred the meat, discarding the bones, and return the shredded meat back to the stew and reheat slightly before ...
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International Recipes
from Tipperary, IrelandPreparation time: 35 minutesCooking time: 2 hoursYield: 6 servingsServe these braised thighs whole, or shred the meat, discarding the bones, and return the shredded meat back to the stew and reheat slightly before ...
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International Recipes
A tagine is a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. This is an Americanized version of a typical dish that one can easily prepare at home. I love...
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justcallmetoni
Total cost: $.87/Cost per serving: $.11. This recipe yields 48 ounces of stock. The same amount of canned broth would cost about $4.32. Use this homemade stock in soups, stews, rice, and pan sauces.This recipe goes with Braised Chicken with...
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Lia Huber, Cooking Light OCTOBER 2007
Butcher-shop owner Tanya Cauthen likes flavoring supremely tender braised lamb with a North African spice blend that includes cumin and fennel seeds. Lamb shanks are great for serving at dinner parties, since they look so dramatic, but lamb stew meat—cut...
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Tanya Cauthen
This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make-even though the instructions look long. Use Simple Beef Stock, the recipe for...
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Chef Kate
I lived in PA Dutch area for several years in my mid teens and although very, very different from Japanese cooking, I fell in love with some of the local specialties such as sauerkraut, beet eggs, sauerkraut and pork, pot...
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Rinshinomori