Asian Steak Stew
Jul 14, 2005
This hearty stew combines classic Greek flavours, such as oregano, lemon, cinnamon, artichokes and feta cheese, and makes company fare out of lamb shoulder. Best of all, it can be made ahead of time and leave you to fuss-free entertaining.
Sherry and paprika point to Spain as the inspiration for this vegetable-rich stew.
This roast, inspired by a classic Belgian stew, is juicy and tender over mashed potatoes, and the leftovers make the ultimate hot sandwich. Cook the bacon and onion mixture the night before so it's ready to add to the slow cooker in the morning without a lot of fuss.
An 8-cup (2 L) slow cooker is just the right size for small batches of stew – perfect for this recipe that makes just enough for two dinners for two. Serve with mashed or boiled potatoes to soak up all the rich, meaty sauce.
Caribou is one of the staple ingredients in Nunavut cooking. It's classified as country food; or food from the land, and it's one of the only truly wild meats. Caribou is sometimes available at specialty meat shops across Canada or by special order directly from purveyors in Nunavut. Availability can vary from season to season, so if you can't find caribou, then elk, venison or beef can make a delicious substitute. Serve with Bannock.
In Japan, cooks often make curry using a packaged mix, serving it over steamed rice and topping it with a fried pork cutlet. Here, we've ditched the store bought mix for a beefy homemade rendition of this gravy-rich stew. Choose a spicy curry powder instead if you prefer a dish with extra kick.
Although this meat lover's pie filling would make an endlessly satisfying meal on its own, mounding it between two flaky pie crusts brings it to a new level of deliciousness. Serve with a lemony salad.
Traditional Irish stew is a hearty dish that's perfect for any cold night. Adding your favourite stout gives it a wonderful dark colour and rich flavour. If you don't have stout on hand, substitute the same amount of your favourite beer.
