Casseroles and Stews
Beef, chicken, pork, sausages, lamb - even vegetables - all lend themselves brilliantly to casseroling, which also offers the advantage of being able to use cheap cuts of meat for slow-cooked succulence.
Irish Stew with Dumplings
A Provençal Winter Stew
Stuffed Cabbage Leaves
Beef and Tomato Stew
Beef in Cider
Beef in Designer Beer
Black Bean Chilli with Avocado Salsa
Boboutie
Boeuf Bourguignon
Boeuf Bourguignon Easy
Boston Baked Beans
Braised Beef Goulash
Braised Lamb Shanks with Cannellini Beans
Braised Lamb with Flageolet Beans
Braised Meatballs in Goulash Sauce
Braised Pheasants
Braised Pork with Apples
Braised Pork with Prunes
Braised Steak in Red Wine
Chicken Cacciatora
Chicken Paprika
Chicken and Chickpeas
Chicken with Whole Spices
Chorizo and White Bean Pepper Pot
Coq au Vin
Beef Curry
Irish Stew with Parsley Dumplings
Italian Braised Beef
Lambs' Liver with Wild Mushrooms in Madeira
Latin American Beef Stew
Mexican Chicken Chilli with Salsa
Navarin of Lamb
Beef Stew with Crusted Onion Dumplings
Oriental Pork Casserole
Ossobuco
Poor Man's Cassoulet
Pork Braised in Sherry
Pork Kidneys with Mustard Cream Sauce
Pork Sausages Braised in Cider with Apples and Juniper
Pork in Cider Vinegar Sauce
Poulet a la Catalane
Ragout of Lamb
Roast Lamb with Coriander
Slow Braised Belly Pork with Bacon, Apples and Cider
Spanish Braised Pork
Spanish Chicken with Butter Beans
Steak and Kidney Hot Pot with Dumplings
Steak and Kidney Hotpot
Steak and Onions in Guinness
Lancashire Hotpot
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