“Most cultures don’t bother searing meat for stew. What do they know that we don’t?” It’s a question that turned stew from something that felt more messy and time-intensive than it was worth, into a deeply flavorful, satisfying dinner that could be prepared on a weeknight. Ever since we broke up with the Maillard reaction (the browning and caramelization that happens at high heat) and added flavor by embracing the fistfuls of herbs and spoonfuls of seasonings and condiments used in so many kitchens around the world, stew’s been back on the menu.
With winter imploring most of us to bundle up and hunker down, we’ve gathered six of our favorite stew recipes—from Austrian Beef Stew with Paprika and Caraway, to the Korean staple Kimchi Jjigae. Using techniques from around the world, each one is as different as the next—perfect for taking you all the way through the season.
Inspired by Salzburg’s goulash, this saucy beef stew mixes hot and sweet paprika.
A dry seasoning mix—paprika, cumin, cardamom, cinnamon, salt and pepper—rubbed on the meat and cooked with a base of onions, butter and tomato paste does double duty here.
Simple, speedy, savory, this Korean staple checks all of our boxes.
This one-pot white bean stew is thick and savory, and spiked with bright notes from fresh and pickled tomatoes, and a handful of mint.
In this recipe for Senegalese ndambe (pronounced NAM-bay), black-eyed peas are simmered with sweet potatoes for a hearty vegetarian stew.
This simplified version of a Spanish tapa uses jarred roasted red peppers, making it accessible for a weeknight.