Lamb and Prune Stew

Prunes and carrots lend sweetness to this stew, enhanced by warm spices like ginger, cinnamon, and turmeric which make it reminiscent of North African tagines.

• 
  
  3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  3 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  1 to 2 Tbs. minced fresh ginger
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 cup hard cider
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought beef broth
  
  


• 
  
  2-1/2 cups peeled pearl onions
  
  


• 
  
  2-1/2 cups 1-inch carrot pieces
  
  


• 
  
  1 cup prunes, cut into bite-size pieces
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of the lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the ginger, cumin, turmeric, and cinnamon and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the cider, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the pearl onions, carrot pieces, and prunes to the pot. Cover with the parchment and lid, and cook until the lamb is fork-tender, 1-1/4 to 1-3/4 hours more (shoulder cuts will take longer than leg cuts).

Stir in the parsley and lemon juice. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Italian-Style Beef and Porcini Stew

The mushroom-infused broth from soaking dried porcini is incorporated into this hearty beef stew for more of that earthy flavor. Serve with crusty Italian bread for mopping up every last bit of broth.

• 
  
  3 lb. boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  2 oz. thick-cut pancetta, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 oz. dried porcini mushrooms, soaked in 2-1/2 cups warm water until soft, then chopped, soaking liquid reserved and strained
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  3 cups peeled pearl onions
  
  


• 
  
  1 28-oz. can whole tomatoes, drained and chopped (discard juice)
  
  


• 
  
  1/4 cup chopped fresh basil
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the beef on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, cook the pancetta in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Heat the pancetta fat over medium to medium-high heat until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, soaked porcini, rosemary, and bay leaf and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the pancetta to the pot.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the reserved mushroom soaking liquid. Bring to a boil.

Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the pearl onions to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the tomatoes. Cover with the parchment and lid, return the pot to the oven, and cook until the beef is fork-tender.

Stir in the basil. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Beef Stew with Root Vegetables and Horseradish

This classic beef stew is loaded with carrots, parsnips, and potatoes, and gets a little zing from horseradish and parsley.

• 
  
  3 lb. boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  2 oz. thick-cut bacon, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. minced fresh sage
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought beef broth
  
  


• 
  
  2 cups parsnip pieces (halve lengthwise, core, and cut into 1-inch pieces)
  
  


• 
  
  2 cups carrot pieces (1-inch pieces)
  
  


• 
  
  2 cups halved small red potatoes
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. drained prepared horseradish
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the beef on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic and sage and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes.

Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the parsnips, carrot pieces, and potatoes to the pot. Cover with the parchment and lid, and cook until the beef is fork-tender, 1 to 2 hours more. (Shoulder cuts will take longer than leg cuts.)

Stir in the parsley and horseradish. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Moroccan Lamb Stew

Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

• 
  
  3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  3 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1 tsp. caraway seeds
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought beef broth
  
  


• 
  
  2 cups onion wedges (3/4-inch wedges)
  
  


• 
  
  2 cups diced butternut squash (1-inch dice)
  
  


• 
  
  1 15-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1/2 cup halved pitted green olives
  
  


• 
  
  1/4 cup chopped preserved lemon
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat 3 Tbs. oil over medium to medium-high heat until shimmering hot. Season about one-third of lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, caraway, and cayenne and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the onion wedges to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the squash. Cover with the parchment and lid, return the pot to the oven, and cook until the lamb is fork-tender, 3/4 to 1-1/4 hours more. (Shoulder cuts will take longer than leg cuts.)

Stir in the chickpeas. Return to the oven for 5 minutes. Stir in the olives, preserved lemon, and parsley. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Slow-Cooker Beef Chili with Beer and Lime Sour Cream

Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The lime sour cream is also delicious with fried plantains, eggs, and baked sweet potatoes.
 
 

For the chili

• 
  
  2 slices white sandwich bread
  
  


• 
  
  1⁄4 cup plus 2 Tbs. whole milk
  
  


• 
  
  2-1⁄3 lbs. ground beef (no leaner than 85%)
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  1-1⁄2 tsp. chili powder
  
  


• 
  
  10 grinds black pepper
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  2-1⁄2 cups finely chopped white onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1 tsp. minced jalapeño
  
  


• 
  
  1⁄4 cup tomato paste
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  1 cup mild beer, such as Corona
  
  


• 
  
  1 14-oz. can whole peeled tomatoes
  
  


• 
  
  1 cup low-sodium chicken stock
  
  


• 
  
  1 4-oz. can fire-roasted, chopped green chiles (mild)
  
  


• 
  
  3 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1 Tbs. adobo sauce from a can of chipotle chiles en adobo
  
  


• 
  
  2 15-oz. cans pinto beans, rinsed and drained
  
  

For the lime sour cream

• 
  
  2 cups sour cream
  
  


• 
  
  Zest of 2 limes
  
  

For serving

• 
  
  1⁄4 tsp. minced jalapeño (optional)
  
  


• 
  
  Sour cream
  
  


• 
  
  Shredded Cheddar
  
  


• 
  
  Tortilla chips
  
  

Make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a large bowl, mash together the bread and milk to form a paste. Add the meat, 1 tsp. each of salt and chili powder, and the pepper. Knead well to mix.

Heat the oil in a medium-size saucepan over medium-high heat. When hot, add the onions, garlic, and jalapeño and sauté until the onions are softened, about 3 minutes. Add the meat-bread mixture and cook, stirring with a wooden spoon, until browned, about 8 minutes. Stir in the tomato paste and flour and cook until no flour is visible, about 1 minute.

Remove the pan from the heat and add the beer. Return the pan to the heat and raise the heat to high. Cook, stirring, for about 2 minutes. Add the tomatoes with juices, stock, green chiles, lime juice, adobo sauce, remaining 1 tsp. salt, and remaining 1⁄2 tsp. chili powder. Use a potato masher to gently mash the tomatoes. Boil, stirring, for about 5 minutes. Add to the slow cooker along with the beans. Mix well, cover, and cook on low until the flavors are well melded, about 6 hours.

Make the lime sour cream

Mix the sour cream and lime zest well. Cover and refrigerate for at least 2 hours.

To serve

Using a large spoon or ladle, skim the fat off the surface of the chili. Ladle chili into serving bowls and top with the lime sour cream and jalapeños at the table. Pass bowls of plain sour cream, Cheddar, and tortilla chips at the table.

Beef Rendang

Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread. Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water after adding the toasted coconut at the end.View a slideshowto learn more about the ingredients that make this rendang incredibly aromatic.  

For the flavor base:

• 
  
  15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
  
  


• 
  
  1-1/2 cups sliced shallots (from 4 large shallots)
  
  


• 
  
  2 Tbs. sliced garlic
  
  


• 
  
  1 Tbs. sliced peeled fresh ginger
  
  


• 
  
  1 Tbs. chopped fresh or frozen and thawed galangal (optional)
  
  

For the whole spice blend:

• 
  
  4 whole cloves
  
  


• 
  
  4 whole green cardamom pods
  
  


• 
  
  2 whole star anise
  
  


• 
  
  1 3-inch-long cinnamon stick, snapped in half
  
  

For the ground spice blend:

• 
  
  2 tsp. ground coriander
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  2 tsp. ground fennel seeds
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the rendang:

• 
  
  3/4 cup canola or vegetable oil; more as needed
  
  


• 
  
  2 lb. boneless top blade beef chuck (or bottom or top round, flank, or
  sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to
  2-inch pieces
  
  


• 
  
  1 13.5-oz. can unsweetened coconut milk
  
  


• 
  
  1/4 cup tamarind concentrate
  
  


• 
  
  3 wild lime leaves, thinly sliced
  
  


• 
  
  2 medium lemongrass stalks, bruised with back of knife and tied in a knot
  
  


• 
  
  4 tsp. palm sugar or dark brown sugar
  
  


• 
  
  2-1/2 tsp. table salt
  
  


• 
  
  1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
  
  


• 
  
  Lime wedges, for garnish (optional)
  
  

Make the flavor base:

If using dried chiles, steep them in hot water until pliable, 5 to 8 minutes; then slit and seed them (use gloves). Put the chiles, shallots, garlic, ginger, galangal (if using), and 1/4 cup water in a food processor and process to a coarse purée, about 3 minutes (if using whole dried chiles, you’ll still see little pieces of the skins).

Make the spice blends:

In a small bowl, combine the cloves, cardamom pods, star anise, and cinnamon pieces. In a second small bowl, combine the coriander, cumin, fennel, turmeric, and pepper.

Make the rendang:

Heat 2 Tbs. of the oil in a 12-inch skillet or wok over medium-low heat until shimmering hot. Add the whole spice blend and cook, stirring constantly, until the cinnamon sticks unfold (the cardamom may also crack open), 1 to 2 minutes; don’t let the spices burn. Add another 2 Tbs. of the oil and the ground spice blend and cook, stirring constantly, until the mixture sizzles and becomes fragrant, 30 to 60 seconds more (if the spices stick to the pan, add a little more oil to prevent burning).

Add the remaining 1/2 cup oil and the flavor base and cook, stirring, until the purée is an intense reddish-brown, about 10 minutes. Raise the heat to medium, add the beef and cook, stirring, to coat it with the spices, about 2 minutes. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass and cook, stirring constantly, until the mixture comes to a boil, about 5 minutes.

Reduce the heat to low, add the sugar and salt, and simmer, stirring occasionally for the first hour and then more frequently as the stew thickens, until the liquid is very thick and oil appears on its surface, about 1-3/4 hours. The meat will not be fork-tender at this point.

Meanwhile, squeeze any excess liquid from the coconut with your hands. In a 10-inch skillet, toast the coconut over low heat, stirring constantly, until golden-brown, about 10 minutes. Transfer to a small bowl.

Stir the toasted coconut into the stew and then continue stirring until it's incorporated and much of the liquid is gone, about 15 minutes. Add 1 cup water if you prefer a saucy consistency. Continue to cook, stirring frequently, until the meat is fork-tender, 20 to 30 minutes more (the oil will start frothing after 15 to 20 minutes).

Remove the lemongrass, cinnamon pieces, star anise, and as many cardamom pods and cloves as you can find. Transfer the meat to a serving platter and garnish with the cilantro and lime wedges (if using).

Spicy Pork Stew with Peppers and Potatoes

Chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.

• 
  
  3 lb. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  3 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. chipotles in adobo, minced
  
  


• 
  
  1 tsp. cumin
  
  


• 
  
  1/2 tsp. dried oregano
  
  


• 
  
  1 cup beer (any kind)
  
  


• 
  
  2-/12 cups homemade or lower-salt store-bought chicken broth
  
  


• 
  
  2 cups peeled diced white potatoes (1-inch dice)
  
  


• 
  
  2 cups halved or quartered shallots (leave whole if small)
  
  


• 
  
  2 cups chopped roasted, peeled red peppers (1-inch pieces)
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.

Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.

Stir in the cilantro. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Beef Rendang

Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread. Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water after adding the toasted coconut at the end.View a slideshowto learn more about the ingredients that make this rendang incredibly aromatic.  

For the flavor base:

• 
  
  15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
  
  


• 
  
  1-1/2 cups sliced shallots (from 4 large shallots)
  
  


• 
  
  2 Tbs. sliced garlic
  
  


• 
  
  1 Tbs. sliced peeled fresh ginger
  
  


• 
  
  1 Tbs. chopped fresh or frozen and thawed galangal (optional)
  
  

For the whole spice blend:

• 
  
  4 whole cloves
  
  


• 
  
  4 whole green cardamom pods
  
  


• 
  
  2 whole star anise
  
  


• 
  
  1 3-inch-long cinnamon stick, snapped in half
  
  

For the ground spice blend:

• 
  
  2 tsp. ground coriander
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  2 tsp. ground fennel seeds
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the rendang:

• 
  
  3/4 cup canola or vegetable oil; more as needed
  
  


• 
  
  2 lb. boneless top blade beef chuck (or bottom or top round, flank, or
  sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to
  2-inch pieces
  
  


• 
  
  1 13.5-oz. can unsweetened coconut milk
  
  


• 
  
  1/4 cup tamarind concentrate
  
  


• 
  
  3 wild lime leaves, thinly sliced
  
  


• 
  
  2 medium lemongrass stalks, bruised with back of knife and tied in a knot
  
  


• 
  
  4 tsp. palm sugar or dark brown sugar
  
  


• 
  
  2-1/2 tsp. table salt
  
  


• 
  
  1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
  
  


• 
  
  Lime wedges, for garnish (optional)
  
  

Make the flavor base:

If using dried chiles, steep them in hot water until pliable, 5 to 8 minutes; then slit and seed them (use gloves). Put the chiles, shallots, garlic, ginger, galangal (if using), and 1/4 cup water in a food processor and process to a coarse purée, about 3 minutes (if using whole dried chiles, you’ll still see little pieces of the skins).

Make the spice blends:

In a small bowl, combine the cloves, cardamom pods, star anise, and cinnamon pieces. In a second small bowl, combine the coriander, cumin, fennel, turmeric, and pepper.

Make the rendang:

Heat 2 Tbs. of the oil in a 12-inch skillet or wok over medium-low heat until shimmering hot. Add the whole spice blend and cook, stirring constantly, until the cinnamon sticks unfold (the cardamom may also crack open), 1 to 2 minutes; don’t let the spices burn. Add another 2 Tbs. of the oil and the ground spice blend and cook, stirring constantly, until the mixture sizzles and becomes fragrant, 30 to 60 seconds more (if the spices stick to the pan, add a little more oil to prevent burning).

Add the remaining 1/2 cup oil and the flavor base and cook, stirring, until the purée is an intense reddish-brown, about 10 minutes. Raise the heat to medium, add the beef and cook, stirring, to coat it with the spices, about 2 minutes. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass and cook, stirring constantly, until the mixture comes to a boil, about 5 minutes.

Reduce the heat to low, add the sugar and salt, and simmer, stirring occasionally for the first hour and then more frequently as the stew thickens, until the liquid is very thick and oil appears on its surface, about 1-3/4 hours. The meat will not be fork-tender at this point.

Meanwhile, squeeze any excess liquid from the coconut with your hands. In a 10-inch skillet, toast the coconut over low heat, stirring constantly, until golden-brown, about 10 minutes. Transfer to a small bowl.

Stir the toasted coconut into the stew and then continue stirring until it's incorporated and much of the liquid is gone, about 15 minutes. Add 1 cup water if you prefer a saucy consistency. Continue to cook, stirring frequently, until the meat is fork-tender, 20 to 30 minutes more (the oil will start frothing after 15 to 20 minutes).

Remove the lemongrass, cinnamon pieces, star anise, and as many cardamom pods and cloves as you can find. Transfer the meat to a serving platter and garnish with the cilantro and lime wedges (if using).

Beef Stew with Root Vegetables and Horseradish

This classic beef stew is loaded with carrots, parsnips, and potatoes, and gets a little zing from horseradish and parsley.

• 
  
  3 lb. boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  2 oz. thick-cut bacon, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. minced fresh sage
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought beef broth
  
  


• 
  
  2 cups parsnip pieces (halve lengthwise, core, and cut into 1-inch pieces)
  
  


• 
  
  2 cups carrot pieces (1-inch pieces)
  
  


• 
  
  2 cups halved small red potatoes
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. drained prepared horseradish
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the beef on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic and sage and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes.

Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the parsnips, carrot pieces, and potatoes to the pot. Cover with the parchment and lid, and cook until the beef is fork-tender, 1 to 2 hours more. (Shoulder cuts will take longer than leg cuts.)

Stir in the parsley and horseradish. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Mushroom Ragoût over Creamy Polenta

A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short.

• 
  
  1/2 oz. dried porcini (about 1/2 cup)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 medium shallots, thinly sliced (about 1 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. mixed fresh mushrooms (shiitake, oyster, cremini, hen of the woods), trimmed and coarsely chopped (10 to 12 cups)
  
  


• 
  
  1/2 cup dry vermouth
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, thyme, chives, and sage
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup instant polenta
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)
  
  

In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Lift the mushrooms out and reserve 1 cup of the liquid. Coarsely chop the mushrooms.

Meanwhile, in an 8-quart Dutch oven or other heavy-duty pot, heat 1 Tbs. of the butter with the olive oil over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until tender, about 4 minutes. Add the fresh mushrooms and 1 tsp. salt and cook, stirring occasionally, until the mushrooms start to soften, about 6 minutes. Add the porcini and cook until the mushrooms are very tender and release their liquid, 3 to 4 minutes. Add the vermouth and cook until all the liquid is evaporated, about 2 minutes. Add the reserved cup of porcini liquid, leaving any sediment behind in the measuring cup, and cook until reduced to about 3/4 cup, 3 to 4 minutes. Stir in the heavy cream and 3 Tbs. of the herbs. Season to taste with salt and pepper. Keep warm.

Bring 3-1/2 cups of water to a boil in a 4-quart heavy-duty saucepan over medium-high heat. Add 1-1/2 tsp. salt and then gradually whisk in the polenta. Cover, reduce the heat to low, and cook until the polenta absorbs the water and thickens, about 3 minutes. Stir in the remaining 2 Tbs. butter and the mascarpone. Add the Parmigiano and stir until combined. Serve the polenta topped with the mushroom ragoût and sprinkled with the remaining 1 Tbs. herbs.

Veal Stew with Bacon and Winter Vegetables

This hearty stew is the perfect dinner for a cold winter's night. Bacon adds a touch of smoky flavor to the mild, tender veal.

• 
  
  3 lb. boneless veal shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  2 oz. thick-cut bacon, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 tsp. minced fresh thyme
  
  


• 
  
  1 tsp. minced fresh marjoram
  
  


• 
  
  2 1-inch wide strips orange zest
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  1 cup sweet vermouth
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought chicken broth
  
  


• 
  
  3 cups diced celery root (1-inch dice)
  
  


• 
  
  3 cups carrot pieces (1-inch pieces)
  
  


• 
  
  2 Tbs. coarse-grained mustard
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the veal on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the veal with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the veal to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the veal, seasoning with salt and pepper before browning. Once all of the veal is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in garlic, thyme, marjoram, orange zest, and bay leaves and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.

Add the vermouth, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.

Return the veal to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 30 minutes of stewing, add the celery root and carrot pieces to the pot. Cover with the parchment and lid, and cook until the veal is fork-tender, 1 to 1-1/2 hours more (shoulder cuts will take longer than leg cuts).

Stir in the mustard. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Veal Stew with Bacon and Winter Vegetables

This hearty stew is the perfect dinner for a cold winter's night. Bacon adds a touch of smoky flavor to the mild, tender veal.

• 
  
  3 lb. boneless veal shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  2 oz. thick-cut bacon, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 tsp. minced fresh thyme
  
  


• 
  
  1 tsp. minced fresh marjoram
  
  


• 
  
  2 1-inch wide strips orange zest
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  1 cup sweet vermouth
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought chicken broth
  
  


• 
  
  3 cups diced celery root (1-inch dice)
  
  


• 
  
  3 cups carrot pieces (1-inch pieces)
  
  


• 
  
  2 Tbs. coarse-grained mustard
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the veal on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the veal with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the veal to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the veal, seasoning with salt and pepper before browning. Once all of the veal is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in garlic, thyme, marjoram, orange zest, and bay leaves and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.

Add the vermouth, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.

Return the veal to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 30 minutes of stewing, add the celery root and carrot pieces to the pot. Cover with the parchment and lid, and cook until the veal is fork-tender, 1 to 1-1/2 hours more (shoulder cuts will take longer than leg cuts).

Stir in the mustard. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Spicy Pork Stew with Peppers and Potatoes

Chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.

• 
  
  3 lb. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  3 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. chipotles in adobo, minced
  
  


• 
  
  1 tsp. cumin
  
  


• 
  
  1/2 tsp. dried oregano
  
  


• 
  
  1 cup beer (any kind)
  
  


• 
  
  2-/12 cups homemade or lower-salt store-bought chicken broth
  
  


• 
  
  2 cups peeled diced white potatoes (1-inch dice)
  
  


• 
  
  2 cups halved or quartered shallots (leave whole if small)
  
  


• 
  
  2 cups chopped roasted, peeled red peppers (1-inch pieces)
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.

Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.

Stir in the cilantro. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Moroccan Lamb Stew

Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

• 
  
  3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  3 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1 tsp. caraway seeds
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought beef broth
  
  


• 
  
  2 cups onion wedges (3/4-inch wedges)
  
  


• 
  
  2 cups diced butternut squash (1-inch dice)
  
  


• 
  
  1 15-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1/2 cup halved pitted green olives
  
  


• 
  
  1/4 cup chopped preserved lemon
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat 3 Tbs. oil over medium to medium-high heat until shimmering hot. Season about one-third of lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, caraway, and cayenne and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the onion wedges to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the squash. Cover with the parchment and lid, return the pot to the oven, and cook until the lamb is fork-tender, 3/4 to 1-1/4 hours more. (Shoulder cuts will take longer than leg cuts.)

Stir in the chickpeas. Return to the oven for 5 minutes. Stir in the olives, preserved lemon, and parsley. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Lamb and Prune Stew

Prunes and carrots lend sweetness to this stew, enhanced by warm spices like ginger, cinnamon, and turmeric which make it reminiscent of North African tagines.

• 
  
  3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  3 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  1 to 2 Tbs. minced fresh ginger
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 cup hard cider
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought beef broth
  
  


• 
  
  2-1/2 cups peeled pearl onions
  
  


• 
  
  2-1/2 cups 1-inch carrot pieces
  
  


• 
  
  1 cup prunes, cut into bite-size pieces
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of the lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the ginger, cumin, turmeric, and cinnamon and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the cider, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the pearl onions, carrot pieces, and prunes to the pot. Cover with the parchment and lid, and cook until the lamb is fork-tender, 1-1/4 to 1-3/4 hours more (shoulder cuts will take longer than leg cuts).

Stir in the parsley and lemon juice. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Beef Rendang

Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread. Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water after adding the toasted coconut at the end.View a slideshowto learn more about the ingredients that make this rendang incredibly aromatic.  

For the flavor base:

• 
  
  15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
  
  


• 
  
  1-1/2 cups sliced shallots (from 4 large shallots)
  
  


• 
  
  2 Tbs. sliced garlic
  
  


• 
  
  1 Tbs. sliced peeled fresh ginger
  
  


• 
  
  1 Tbs. chopped fresh or frozen and thawed galangal (optional)
  
  

For the whole spice blend:

• 
  
  4 whole cloves
  
  


• 
  
  4 whole green cardamom pods
  
  


• 
  
  2 whole star anise
  
  


• 
  
  1 3-inch-long cinnamon stick, snapped in half
  
  

For the ground spice blend:

• 
  
  2 tsp. ground coriander
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  2 tsp. ground fennel seeds
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the rendang:

• 
  
  3/4 cup canola or vegetable oil; more as needed
  
  


• 
  
  2 lb. boneless top blade beef chuck (or bottom or top round, flank, or
  sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to
  2-inch pieces
  
  


• 
  
  1 13.5-oz. can unsweetened coconut milk
  
  


• 
  
  1/4 cup tamarind concentrate
  
  


• 
  
  3 wild lime leaves, thinly sliced
  
  


• 
  
  2 medium lemongrass stalks, bruised with back of knife and tied in a knot
  
  


• 
  
  4 tsp. palm sugar or dark brown sugar
  
  


• 
  
  2-1/2 tsp. table salt
  
  


• 
  
  1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
  
  


• 
  
  Lime wedges, for garnish (optional)
  
  

Make the flavor base:

If using dried chiles, steep them in hot water until pliable, 5 to 8 minutes; then slit and seed them (use gloves). Put the chiles, shallots, garlic, ginger, galangal (if using), and 1/4 cup water in a food processor and process to a coarse purée, about 3 minutes (if using whole dried chiles, you’ll still see little pieces of the skins).

Make the spice blends:

In a small bowl, combine the cloves, cardamom pods, star anise, and cinnamon pieces. In a second small bowl, combine the coriander, cumin, fennel, turmeric, and pepper.

Make the rendang:

Heat 2 Tbs. of the oil in a 12-inch skillet or wok over medium-low heat until shimmering hot. Add the whole spice blend and cook, stirring constantly, until the cinnamon sticks unfold (the cardamom may also crack open), 1 to 2 minutes; don’t let the spices burn. Add another 2 Tbs. of the oil and the ground spice blend and cook, stirring constantly, until the mixture sizzles and becomes fragrant, 30 to 60 seconds more (if the spices stick to the pan, add a little more oil to prevent burning).

Add the remaining 1/2 cup oil and the flavor base and cook, stirring, until the purée is an intense reddish-brown, about 10 minutes. Raise the heat to medium, add the beef and cook, stirring, to coat it with the spices, about 2 minutes. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass and cook, stirring constantly, until the mixture comes to a boil, about 5 minutes.

Reduce the heat to low, add the sugar and salt, and simmer, stirring occasionally for the first hour and then more frequently as the stew thickens, until the liquid is very thick and oil appears on its surface, about 1-3/4 hours. The meat will not be fork-tender at this point.

Meanwhile, squeeze any excess liquid from the coconut with your hands. In a 10-inch skillet, toast the coconut over low heat, stirring constantly, until golden-brown, about 10 minutes. Transfer to a small bowl.

Stir the toasted coconut into the stew and then continue stirring until it's incorporated and much of the liquid is gone, about 15 minutes. Add 1 cup water if you prefer a saucy consistency. Continue to cook, stirring frequently, until the meat is fork-tender, 20 to 30 minutes more (the oil will start frothing after 15 to 20 minutes).

Remove the lemongrass, cinnamon pieces, star anise, and as many cardamom pods and cloves as you can find. Transfer the meat to a serving platter and garnish with the cilantro and lime wedges (if using).

Italian-Style Beef and Porcini Stew

The mushroom-infused broth from soaking dried porcini is incorporated into this hearty beef stew for more of that earthy flavor. Serve with crusty Italian bread for mopping up every last bit of broth.

• 
  
  3 lb. boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  2 oz. thick-cut pancetta, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 oz. dried porcini mushrooms, soaked in 2-1/2 cups warm water until soft, then chopped, soaking liquid reserved and strained
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  3 cups peeled pearl onions
  
  


• 
  
  1 28-oz. can whole tomatoes, drained and chopped (discard juice)
  
  


• 
  
  1/4 cup chopped fresh basil
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the beef on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, cook the pancetta in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Heat the pancetta fat over medium to medium-high heat until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, soaked porcini, rosemary, and bay leaf and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the pancetta to the pot.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the reserved mushroom soaking liquid. Bring to a boil.

Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the pearl onions to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the tomatoes. Cover with the parchment and lid, return the pot to the oven, and cook until the beef is fork-tender.

Stir in the basil. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Slow-Cooker Beef Chili with Beer and Lime Sour Cream

Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The lime sour cream is also delicious with fried plantains, eggs, and baked sweet potatoes.
 
 

For the chili

• 
  
  2 slices white sandwich bread
  
  


• 
  
  1⁄4 cup plus 2 Tbs. whole milk
  
  


• 
  
  2-1⁄3 lbs. ground beef (no leaner than 85%)
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  1-1⁄2 tsp. chili powder
  
  


• 
  
  10 grinds black pepper
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  2-1⁄2 cups finely chopped white onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1 tsp. minced jalapeño
  
  


• 
  
  1⁄4 cup tomato paste
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  1 cup mild beer, such as Corona
  
  


• 
  
  1 14-oz. can whole peeled tomatoes
  
  


• 
  
  1 cup low-sodium chicken stock
  
  


• 
  
  1 4-oz. can fire-roasted, chopped green chiles (mild)
  
  


• 
  
  3 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1 Tbs. adobo sauce from a can of chipotle chiles en adobo
  
  


• 
  
  2 15-oz. cans pinto beans, rinsed and drained
  
  

For the lime sour cream

• 
  
  2 cups sour cream
  
  


• 
  
  Zest of 2 limes
  
  

For serving

• 
  
  1⁄4 tsp. minced jalapeño (optional)
  
  


• 
  
  Sour cream
  
  


• 
  
  Shredded Cheddar
  
  


• 
  
  Tortilla chips
  
  

Make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a large bowl, mash together the bread and milk to form a paste. Add the meat, 1 tsp. each of salt and chili powder, and the pepper. Knead well to mix.

Heat the oil in a medium-size saucepan over medium-high heat. When hot, add the onions, garlic, and jalapeño and sauté until the onions are softened, about 3 minutes. Add the meat-bread mixture and cook, stirring with a wooden spoon, until browned, about 8 minutes. Stir in the tomato paste and flour and cook until no flour is visible, about 1 minute.

Remove the pan from the heat and add the beer. Return the pan to the heat and raise the heat to high. Cook, stirring, for about 2 minutes. Add the tomatoes with juices, stock, green chiles, lime juice, adobo sauce, remaining 1 tsp. salt, and remaining 1⁄2 tsp. chili powder. Use a potato masher to gently mash the tomatoes. Boil, stirring, for about 5 minutes. Add to the slow cooker along with the beans. Mix well, cover, and cook on low until the flavors are well melded, about 6 hours.

Make the lime sour cream

Mix the sour cream and lime zest well. Cover and refrigerate for at least 2 hours.

To serve

Using a large spoon or ladle, skim the fat off the surface of the chili. Ladle chili into serving bowls and top with the lime sour cream and jalapeños at the table. Pass bowls of plain sour cream, Cheddar, and tortilla chips at the table.