1,277 braised recipes

Rich venison and mushroom stew braises marinated game low and slow into a dark, glossy gravy, then crowns it with crisp lemon-parsley forcemeat balls. A deeply savory, make-ahead wild-game casserole.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

Quick coq au vin delivers the classic French chicken-in-red-wine stew in 40 minutes using boneless thighs, cremini mushrooms, carrots, and Canadian bacon. A weeknight-friendly version of the traditional braise.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.

Slow cooker chicken cacciatore with two whole chickens braised in tomatoes, red wine, garlic, and Italian herbs. Set it, forget it, and feed a crowd of ten with zero effort.

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Lemon rosemary baked chicken on a bed of dried tomato bits, braised in lemon juice and chicken broth. A bright, herbaceous one-pan dinner with concentrated tomato flavor in every bite.

Microwave Swiss steak with round steak braised in tomato soup, celery, onion, and green pepper. The 1970s comfort food classic, sped up to dinner-table fast.

Venison roast marinated overnight in vinegar, then braised with claret wine, cream of mushroom soup, and bay leaves until melt-in-your-mouth tender. A hunter's take on the French classic.

Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.

Three-ingredient pot roast braised in onion soup mix and water until fork-tender. The easiest Dutch oven pot roast you will ever make, with built-in onion gravy.

Hongshao wanyu: crispy whole fish (or cod fillet) pan-fried then braised in a fragrant sauce of dried tangerine peel, black bean, ginger, garlic, and dark soy. Classic Chinese technique.