Classic stew recipes you have to cook…

Recipes for 14 great stews and simple chef tricks on how to do well when cooking stews. Or how about tips on seasoning, choosing the right cut of meat, and recipes for some truly classic stews for year-round cooking.

Soup can be one of the best things to cook when there is a party or dinner for many. The soup practically cooks itself until we have time for other things. But do not forget to touch it from time to time. Here are 14 classic stew recipes and some of our favorite modern cookouts.

Below you’ll find clever and helpful stew recipes and tips from Chef and Recipe Maker Cecilia Lundin that will make your broth even better!

Beef Bourguignon

A classic French meat broth with roots in Burgundy, France. The soup is cooked on sirloin or any other beef.

lamb stew

Stew with lamb is always right.

Coq au vin – Cock in wine

French stew made of roasted rooster in red wine. It can also be cooked on chicken. In France, the dish is often prepared with wines from the region – for example coq au vin blanc and coq au champagne

Chef’s Best Tips When Cooking Soup

Cecilia Lundin, Chef and Recipe Maker at Allt om Mat, on how to succeed with soup:

– Tagines are practical and good food because they are easy to prepare for many guests, they are also easy to prepare and often everything is in the tagine, so you only need to serve potatoes, rice, bread or just a salad on the side.

Pots cooked with beef or venison benefit from being completely cooked the day before serving, but no toppings or garnishes are left out. If you cook beef stew, it is good to use the front meat, which is a little tougher than the butt, because often the stew is cooked for a long time and then the meat is tender.

For stews with fish, seafood, chicken, pork or vegetables, it is a good idea to prepare the same soup the day before and then on the day of the feast fry and add meat, chicken or vegetables or cook the fish directly in the soup, for example.

Then you can season the soup

– Spices are a bit a matter of taste, I think it’s best to season them with salt, pepper and spices that will give the soup its character like saffron, chili, cumin, etc. from the start so the flavors have time to settle. On the other hand, I think herbal spices should be added towards the end so they don’t lose flavor and color. This is especially true of fresh herbs. But some people prefer to season the soup when cooking it.

Avoid common mistakes when cooking soup

– The mistake you can make is that you overcook the soup, then it can burn on the bottom and the meat can be overcooked or stringy. Instead, let it come to a boil and then lower the heat dramatically, remembering to stir occasionally and don’t leave the pot to stand completely on its own. Cooking the pot in the oven is a smart thing to do because then you know that the heat is constant throughout. Maybe time to pick up his clay pot again?

vegetable stew

It can be varied endlessly, often with lentils or beans. Try different seasonings.

beef stew

A modern classic that the whole family will appreciate.


Southern French fish stew with seafood, white wine and saffron.

Iranian Mutton Stew – Pagdjan Ghee

Casserole made of lamb, eggplant and chickpeas seasoned with turmeric and cinnamon.

bowl game

Moose stew with cranberry and juniper.


A delicious classic with ground beef, chili and white beans. The perfect Friday stew!

chicken stew

Soft and delicious stew with chicken thighs, coconut cream, garam masala and ginger.

Vegetable Stew – Timtomo

An easy to prepare vegetable lentil broth with red lentils and mashed tomatoes.

Hot pepper with corn

Classic chili on prime rib with beans and anchochile peppers.

Pork fillet stew

A good creamy stew with pork chops goes just as weekday as a party.

Beef stew – sac kavurma

Turkish stew with steak, peppers, fresh tomatoes and hot peppers. Served with pita bread

Read also: Star chef Fredrik Eriksson is happy to cook soup on the weekend

Read also: 5 chicken stew recipes and the best chef’s tips

Read also: 5 hot pots from Asia

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