These stew recipes with a French flair were made for slow-cooking ease and flavor. French stews combine chicken or beef with lots of vegetables, and use wine to add just the right richness to the broth.See Popular French Stews Recipes
Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage, and slab bacon. Letting the beans rest overnight develops their flavors.
Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream. The light tarragon-infused sauce begs to be sopped up with crusty bread.
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
Cassoulet is a rustic stew from the Southwest of France that's made with white beans and a variety of meats. This recipe relies on work-saving frozen meatballs and smoked turkey sausage.
This classic French stew is typically an all-day cooking process, but we use a few shortcuts to deliver a delicious meal in a fraction of the time.
This spring stew, known as a navarin or ragout in France, features seasonal lamb and uses tender young vegetables that add a fresh flavor to the hearty mix. While a braised dish like this takes a little time, it can be prepared entirely in advance, making it perfect for entertaining.
Not your Irish grandmother's stew, this version was inspired by ingredients commonly used in the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb instead of lamb stew meat. Serve with toasted focaccia and a tossed salad.
This famous Provencal stew was traditionally a catchall for fishermen's catch of the day. Our version uses ocean-friendly calamari, tilapia and scallops.
Not your Irish grandmother's stew, this version was inspired by flavors from the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.
Layer this chicken and vegetable stew recipe in your slow cooker and let the delectable aroma greet you when you arrive home to a ready-made meal.
A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.
Adding a splash of vinegar just before serving boosts the flavor of this vegetarian main dish. The beans and vegetables make the stew high in healthy fiber.
In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the surprisingly lean beef shanks melts and softens the connective tissue, producing succulent results. If you prefer, use nonalcoholic wine. Serve with barley to soak up the delicious sauce.
The word chowder means "de-stress" in our book. Just the thought of a bubbling pot of corn chowder on the stove, and the smell of that buttery, creamy soup chock-full of vegetables makes you feel a little warmer, a little cozier. Which makes sense: The origin of the word chowder is said to be chaudiere, or cauldron, in which French fisherman cooked up soul-satisfying stews and soups.
Among fresh herbs, thyme is the one you might like to have growing all year long. Thyme isn't just a summer thing; it's wonderful in meaty stews and cold-weather dishes. But let's not focus on that just yet.