150 braised recipes

Chicken Romano braised in chili sauce with oregano and sliced onions, finished with grated Parmesan cheese. A one-skillet Italian-American dinner with only 7 ingredients.

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.

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.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

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.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Fork-tender beef stew braised low and slow in beer with caramelized onions, tomatoes, and browned mushrooms. A hearty Dutch oven comfort meal that's worth every minute.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Texas-style beanless chili with cubed pork loin and beef brisket braised in beer, tequila, and triple cumin, thickened with masa harina. Six pounds of meat, no beans, all heat.

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 and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.

Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter's recipe with rich pan gravy served over wild rice.

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.

Authentic Viennese beef goulash (Wiener Saftgulasch) with pounds of caramelized onions, Hungarian paprika, caraway, and tender braised beef chuck. Serve over buttery spaetzle for a cozy Austrian classic.