If yes, this traditional Alsatian stew will come as a true revelation to you, a shining light that will guide you through the cold winter evenings to come. ‘Baeckeoffe’ simply means ‘baker’s oven’, and that is where these intensely flavoured rich stews were traditionally cooked.
Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) If several of my cookbooks are to be believed, boeuf Bourguignon is not exactly a Burgundian dish. Sure, cooks have been making boeuf Bourguignon—or boeuf à la Bourguignonne, or even beef Burgundy, as it's sometimes called—in Burgundy for generations now, but so have cooks all over France and around the world.
Birria is a traditional Mexican dish most often made with goat meat or mutton, but beef, veal or pork can be used. It can be served as a stew or taco filling. A dish associated with the state of Jalisco but eaten in many parts of the country, birria is often served at celebrations such as weddings.
Season stew meat with salt. Add meat, along with scallions, tarragon, wine and water to a lidded 5-quart Dutch oven. Cover and cook until tender for 1 1/2 hours. Add meat, along with scallions, tarragon, wine and water to a lidded 5-quart Dutch oven. Cover and cook until tender for 1 1/2 hours.
Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.
Hachee is a traditional beef and onion stew found in virtually every Dutch home. It’s a delicious comfort dish to enjoy during the cold winter months. The long, slow cooking time produce super tender meat and a rich sauce with wonderful depth of flavor.
Olla podrida (UK: / ˌ ɒ l j ə p ɒ ˈ d r iː d ə, p ə-/, US: / ˌ ɒ l ə p oʊ-/; Spanish: [ˈoʎa poˈðɾiða], literally "rotten pot") is a Spanish stew made from pork and beans and a wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used.