1,277 braised recipes

Moroccan beef stew with chuck roast, cumin, ginger, coriander, pineapple chunks, and fresh tomatoes. A North African-inspired braise with warm spices and fruity sweetness.

Italian baked squid stuffed with creamy ricotta, wilted spinach, and chopped tentacles, braised in white wine and plum tomatoes. A classic trattoria dish that turns simple calamari into an elegant dinner.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.

Beef Brisket in Beer: a 4-pound brisket oven-braised in beer, chili sauce, brown sugar, and onions. Three hours to fork-tender, finished with a thick pan gravy. Serves 11.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Mom's beef stew braised in red wine and tomato sauce with white wine vinegar, oregano, potatoes, and carrots. Low and slow comfort food for six.

Pork chops braised under smothered red cabbage with apples, red onion, cranberry juice, and red wine vinegar. A hearty one-pot fall dinner full of tangy sweetness.

Old-fashioned smothered steak pounded tender, seared hard, and braised with sliced onions until the flour coating melts into a thick, silky gravy. Simple weeknight comfort food.

Pressure cooker pot roast braises beef in red wine and stock until fork-tender, finished with a pan gravy from the drippings. Sunday dinner shortened from hours to under an hour.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Rustic Italian red bean, rigatoni, and hot sausage casserole braised with chard, tomato, oregano, and white wine. Stick-to-your-ribs baked pasta for cold nights.