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Stews & Chili

Low-and-slow pots that make the whole house smell like dinner.

Stews & Chili

Classic Beef Stew

Fork-tender chuck, carrots and potatoes in a rich, glossy gravy.

What you need

  • 2.5 lb beef chuck, cubed
  • 3 tbsp flour
  • 3 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup red wine or extra broth
  • 4 cups beef broth
  • 1 lb baby potatoes, halved
  • 4 carrots, chunked
  • 2 thyme sprigs, 2 bay leaves
  • 1 cup frozen peas

Spoonful tip: do not rush the browning; it is where most of the flavor comes from.

How to make it

  1. Brown the beef. Toss beef in seasoned flour and sear in batches in a Dutch oven until deeply browned.
  2. Build the base. Cook onion and garlic, stir in tomato paste, then deglaze with wine.
  3. Braise. Return beef, add broth and herbs; cover and simmer in a 325°F (163°C) oven for 1.5 hours.
  4. Add vegetables. Stir in potatoes and carrots; cook 45 minutes more.
  5. Finish. Stir in peas, adjust seasoning, and rest 10 minutes before serving.
Stews & Chili

Texas-Style Beef Chili

Chunky beef and dried chiles, no beans, with a deep smoky heat.

What you need

  • 3 lb beef chuck, cut in 1/2-inch cubes
  • 4 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles
  • 2 tbsp oil
  • 1 onion, diced
  • 5 garlic cloves, minced
  • 2 tbsp ground cumin
  • 1 tbsp oregano
  • 2 cups beef broth
  • 2 tbsp masa harina
  • Salt, lime and sour cream, to serve

Spoonful tip: toast the dried chiles in a dry pan for 30 seconds before soaking for extra depth.

How to make it

  1. Chile paste. Soak chiles in hot water for 20 minutes, then blend with 1 cup of the soaking liquid until smooth.
  2. Brown. Sear the beef in batches in oil; set aside.
  3. Aromatics. Cook onion and garlic, then toast cumin and oregano for 30 seconds.
  4. Simmer. Return beef, add chile paste and broth; simmer covered for 1 hr 30 min until tender.
  5. Thicken. Whisk masa with water, stir in, and cook 10 minutes. Serve with lime and sour cream.
Stews & Chili

Weeknight Chicken & Sausage Gumbo

A dark roux, the holy trinity and smoky andouille, ready in about an hour.

What you need

  • 1/2 cup oil
  • 1/2 cup flour
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 12 oz andouille sausage, sliced
  • 1.5 lb chicken thighs, cubed
  • 6 cups chicken broth
  • 2 tsp Cajun seasoning
  • 2 bay leaves
  • Cooked white rice and sliced scallions

Spoonful tip: stir the roux constantly and never walk away; burnt roux cannot be saved.

How to make it

  1. Make the roux. Whisk oil and flour over medium heat for 15 to 20 minutes until the color of milk chocolate.
  2. Add the trinity. Stir in onion, pepper and celery; cook 5 minutes, then add garlic.
  3. Broth. Gradually whisk in the broth, then add seasoning and bay leaves.
  4. Meat. Add sausage and chicken; simmer uncovered for 35 minutes.
  5. Serve. Ladle over rice and top with scallions.