1,277 braised recipes

Beef Bourguignonne braised in red Burgundy wine with mushrooms, onions, thyme, and marjoram. A classic French stew with deep wine-soaked flavor and fork-tender beef chunks.

Moroccan simmered chicken with preserved lemon, kalamata olives, saffron, ginger, and turmeric. Marinated overnight, then braised into a glossy golden sauce. Serve over couscous.

Braised venison steak in white sauce with Worcestershire, dill relish, and a golden bread crumb topping. A hunter's casserole that turns wild game into fork-tender comfort food.

Hungarian Szeged goulash with braised pork, sauerkraut, apple cider, and sour cream. Caraway and sweet paprika build deep, smoky flavor in this hearty one-pot classic.

Slow-cooker chicken with orange juice concentrate, cinnamon, cloves, halved grapes, and toasted almonds. The Spanish Mission-style sweet-savory braise with hot sauce kick.

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.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Lamb and mushroom korma braised in yogurt with cumin, coriander, cardamom, turmeric, and fresh ginger. A fragrant North Indian curry served with naan and saffron rice.

Texas-style beef brisket braised in a sweet brown sugar and vinegar sauce with ketchup and onions. Dutch oven or crockpot, fork-tender in either method.

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

Sicilian baked sausage casserole with Italian sausage, red and green peppers, onions, potatoes, and canned tomatoes baked together until everything braises in its own juices. No browning, no water added.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Indian pot roast braises beef in rum or red wine with allspice, peppercorns, bay leaf, garlic, and horseradish, finished with carrots and steamed dumplings. A West Indies-influenced colonial-era recipe.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Marinated chicken simmers in a bright, herb-packed cilantro sauce with fresh tomatoes and chili pepper. This bold Mexican-style braise fills your kitchen with the most intoxicating aroma.