Patatas a la Riojana are Rioja-style potatoes simmered in a pimentón (sweet paprika) stew with pieces of Spanish chorizo and caramelized onions. It is perfect for serving with an assortment of tapas or anytime you want a hearty, warming meal. Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive…
Mechadong Baka (Filipino Beef Mechado)
Recipe for Mechadong Baka- a Filipino Beef Mechado with tomato sauce, potatoes, carrots, and onions. Mechadong Baka (Beef Mechado) is a tangy Filipino beef tomato stew with potatoes, carrots, and onions. Traditionally, the stew was made using cheap and lean cuts of meat that had very little fat/marbling. To help add flavor, an incision was made…
Csirkepörkölt (Hungarian Chicken Stew)
Pörkölt is a comforting Hungarian stew with a paprika tomato base. This stew is sometimes confused with another famous dish from Hungary, Paprikás. The biggest difference between the two is the lack of sour cream in Pörkölt. It also generally uses boneless, diced meat. I am sharing Csirkepörkölt today with chicken, but other meats are also popular…
The Food of Oman Cookbook Review and Dhokri (Lawati Lamb and Dumpling Stew)
The Food of Oman: Recipes and Stories from the Gateway to Arabia, written by Felicia Campbell, highlights the lesser known yet remarkable cuisine and culture of Oman in 100 recipes, 175 breathtaking photographs, and fascinating storytelling. Rustic, home-style dishes ranging from basic condiments and staples to the quite elaborate and impressive 48 ingredient Zanzibari Biryani (Double-Cooked Chicken…
The Best of Irish Country Cooking Review and Beef and Mushroom Pie with Guinness
The Best of Irish Country Cooking, written by Nuala Cullen, highlights the new movement of high-quality, seasonal ingredients in Ireland with over 100 traditional and modern recipes. Along with some well-known favorites (Colcannon, Barm Brack, Syllabub, Corned Beef and Cabbage, Irish Stew, Whole-Wheat Scones), there are plenty of exciting, contemporary recipes such as Ragout of Cod and Clams, Rose-Petal…
Hayashi Raisu (Japanese Beef Stew)
Hayashi Raisu (ハヤシライス) is a Yōshoku (Western-Style) Japanese Beef Stew. It is said that the dish was first developed in 1868 by a French engineer working in the mining town of Ikuno (Hyogo Prefecture) when adapting the western-style beef stew for local tastes. Home cooks in Japan often prepare the stew with premade roux blocks (S&B Tasty Hayashi…
#SundaySupper Warming Trends: Carbonnade Flamande (Flemish Beef and Beer Stew)
Today’s theme for Sunday Supper is Warming Trends: Soups, Stews, Warm Desserts, and Drinks. I am sharing one of my new favorite stews, Carbonnade Flamande (Carbonnade à la Flamande, Carbonade). Carbonnade Flamande is a Flemish (Belgian) Beef Stew seasoned with Belgian abbey-style beer, beef stock, caramelized onions, and fresh herbs. The combination of spices and beer…
Eat Mexico Cookbook Review and Chicken Tinga
Eat Mexico: Recipes from Mexico City’s Streets, Markets & Fondas, written by Lesley Téllez, was created as a way to highlight memorable dishes following her four year stay in Mexico City. Over 100 recipes are divided into five chapters based on her favorite areas: On the Streets, In the Markets, In the Fondas, In the Country, and…
Fesenjan (Persian Pomegranate and Walnut Stew)
Fesenjan (Khoresht Fesenjan, Khoresht-e-Fesenjan, Fesenjoon) is an Iranian stew flavored with pomegranate molasses and toasted walnuts. This is a great dish to make ahead of time for leftovers. The flavor only got better the next day. When I was researching this recipe, I saw a great variation in the cooking time. The stew needs to…
Dublin Coddle
Dublin Coddle is a stew made up of sausages, bacon, and potatoes. It was created, of course, in Dublin around the eighteenth century. The word coddle means to cook below boiling. After tossing the ingredients together, it is slowly simmered for about an hour to let the sausages cook through and flavors meld. There aren’t…
