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.
Casseroles and Stews
A Provençal Winter Stew
Stuffed Cabbage Leaves
Beef and Tomato Stew
Beef and Vegetable Stew with Crusted Onion Dumplings
Beef in Cider
Beef in Beer
Black Bean Chilli with Avocado Salsa
Boboutie
Boeuf Bourguignon
Boeuf Bourguignon Easy
Braised Beef Goulash with Smoked Pimenton
Braised Lamb Shanks with Cannellini Beans
Braised Meatballs in Goulash Sauce
Braised Pheasants
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 with Marinated Red Onion Salad
Mexican Chicken Chilli with Yellow Tomato Salsa
Navarin of Lamb
Old-fashioned Shin of Beef Stew with Butter Beans and Crusted Onion Dumplings
Ossobuco
Poor Man's Cassoulet
Pork Braised in Sherry with Tomatoes and Chorizo
Pork Kidneys with Mustard Cream Sauce
Pork Rissoles
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, Chorizo and Tomatoes
Steak and Kidney Hot Pot
Steak & Kidney Hotpot
Steak and Onions in Guinness
Lancashire Hotpot
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