150 braised recipes

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Chicken and apple casserole with green lentils, root vegetables, and apple juice braised in one pot. A hearty fall dinner where the lentils cook right in the broth alongside browned chicken quarters.

One-pot braised pork shoulder with carrots, potatoes, turnips, and parsnips, served with steamed cabbage and a silky pan gravy. Old-fashioned Sunday supper done right.

Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.

Transylvanian pork and sauerkraut layered casserole with paprika-braised pork, kielbasa, rice, tangy sauerkraut, and sour cream sauce. Hungarian-Romanian comfort food at its richest.

German red cabbage braised with bacon, apples, clove-studded onion, and lemon juice. A sweet-and-savory traditional side dish ready in 40 minutes.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Traditional Irish pot-roasted chicken stuffed with oatmeal, bacon, and onion, braised with carrots and potatoes in giblet stock. Country Sunday supper from the Emerald Isle that turns a whole bird into a one-pot feast.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Greek braised lamb with fresh peas simmered in tomatoes, butter, dill, and parsley. Tender one-pot comfort food ready in about an hour.

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Browned chicken simmered with eggplant, zucchini, bell peppers, and tomatoes in olive oil, finished with fresh basil. A rustic Provençal-style summer braise.

Fasolia Gigandes, a Greek butter bean stew baked in tomato sauce with olive oil, garlic, and parsley. Giant beans braised in the oven until tender and saucy. Vegetarian.

Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.

Golda's brisket is a Jewish-style braised beef brisket seared and slow-cooked in tomato juice with new potatoes, pearl onions, and carrots. A complete one-pot holiday meal for a crowd.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.