66 braised vegetable recipes

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Braised Belgian endive with framboise (raspberry brandy) in a butter sauce finished with lemon juice. An elegant French vegetable side dish with just five ingredients.

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

Persian chicken and prune stew (khoresh) slow-cooked with turmeric and root vegetables, finished with lemon juice. A sweet-tart braise that cooks itself in the crockpot.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Truffled potato stew with new potatoes braised in white wine and vegetable consomme with leeks, garlic, and thyme. Finished with shaved fresh truffles and asparagus tips.

Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Seared cross rib roast braised with tomatoes, black olives, mushrooms, and a bouquet garni in red wine and stock. French-inspired pot roast with a built-in vegetable gravy.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Lamb, chickpea, and vegetable couscous is a Moroccan-style braise of cubed lamb shoulder simmered with carrots, turnips, zucchini, and peppers in a cinnamon-spiced tomato broth over fluffy couscous.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.