Fast autumn dinners for breezy weeknight cooking
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
13 seafood stew recipes to add to your repertoire
From a fish stew to seafood soup, here are our favourite steaming-hot bowls of seafood to master.
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Shannon Martinez’s chickpea stew (garbanzos estofados)
A hearty vegan stew perfect for the cooler months.
Easy duck and sausage cassoulet
This classic French stew typically takes hours of simmering to do right. But we'll make an exception for this recipe.
The Damien Pignolet method for better beef Bourguignon
So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.
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Dinish (Ethiopian potato, cabbage and carrot stew) by Saba’s Ethiopian Restaurant
The Ethiopian stew that's low in spice but full of flavour.
Beef stroganoff with pickles
Pickles are always a good idea.
Du Fermier’s daube of beef with root vegetables
The Provençal stew to cuddle up to.
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Saba Alemayoh’s birsen (red split lentil stew)
The owner of Saba's Ethiopian Restaurant in Melbourne shares the recipe for her favourite legume recipe of all time.
Fesenjan (Persian chicken stew)
This comforting dish has several elements to it: tart pomegranate molasses, a creamy quality from ground walnuts in the sauce and the warming spices of cinnamon and paprika. We can't get enough.
A short history of brodetto, and a recipe too
Brodetto has come a long way from its humble beginnings a fisherman's stew, writes John Irving. Today, variations on the traditional staple dot Italy's Adriatic coast.
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What is garum?
This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.
How to make bouillabaisse with Damien Pignolet
This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.
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Capitano’s caponata
A vegan Italian dish with a deep, layered umami base that's rich like a stew.
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Seafood stew with risoni
A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.
Miznon’s “intimate” wagyu stew
An intriguing name like this could only come from one chef: Miznon's Eyal Shani.
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How to make ratatouille with Damien Pignolet
Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.
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Quick okra, eggplant and turmeric stew
Very ripe tomatoes make all the difference in our okra, eggplant and turmeric stew. Serve with bread or on a grilled fillet of fish.
Crab, prawn and fennel stew with rouille
Think of this as a simpler version of bouillabaisse with all the flavour, but less work
Berbere beef stew and spiced silverbeet
A hearty stew that's rich with warm spices and chilli. Flatbread essential.
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Cotriade
This light yet flavourful Breton fish stew could be yours.
Stefano Manfredi’s orzo alla marinara (seafood and barley stew)
Australian Gourmet Traveller recipe for Orzo alla marinara (seafood and barley stew)
Supermaxi’s penne with rabbit ragù
Australian Gourmet Traveller recipe for penne with rabbit ragù by Rita Macali from Melbourne restaurant Supermaxi.
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Greek-style lamb shoulder and bean stew
Hearty chunks of lamb and gorgeous green beans – a match made in culinary heaven.