Lentejas con Chorizo y Morcilla (Spanish Lentil Stew)
Spanish lentil stew with chorizo and morcilla
Top picks in Bay leaves
Minestrone (Italian Vegetable, Bean and Pasta Soup)
Vegetable, bean and pasta soup with pesto
Slow Cooker Beef Pot Roast with Root Vegetables
Slow cooker beef pot roast with root vegetables and gravy
Tripas à Moda do Porto (Porto-Style Tripe Stew)
Porto-style tripe stew with pork, chorizo and white beans
Lapin à la Moutarde (Rabbit in Dijon Mustard Sauce)
French rabbit stew with Dijon mustard and double cream
Draadjesvlees Traditioneel (Dutch Slow-Braised Beef)
Dutch slow-braised beef that pulls into tender strands
All recipes in Bay leaves
Carnitas (Mexican Braised and Crisped Pork Tacos)
Tender pork carnitas, crisped in fat and served with onion, coriander and lime
Chuletas de Cerdo a la Riojana (Pork Chops with Rioja Peppers)
Seared pork chops cooked with red peppers, tomato and Rioja wine sauce
Cordero Asado a la Segoviana (Segovian-Style Roast Lamb)
Segovian-style roast lamb with garlic, bay and white wine pan juices
Youvetsi (Greek Baked Beef Stew with Orzo and Kefalotyri)
Oven baked Greek beef and orzo in tomato sauce, topped with kefalotyri
Belgian Beef Stew Bowl with Dark Beer and Mash
Slow-braised Belgian beef stew in dark beer, served over mashed potatoes
Konijn met Pruimen (Rabbit Stew with Prunes)
Slow-cooked rabbit stew with onions and dark beer, finished with sweet prunes
Papas de Sarrabulho (Pork and Blood Bread Porridge)
Savoury bread porridge simmered with pork and pork blood, finished with vinegar
Polvo à Lagareiro (Octopus with Olive Oil and Potatoes)
Tender simmered octopus roasted with potatoes, garlic and bay, finished with lemon and parsley
Stamppot Zuurkool (Dutch Sauerkraut and Potato Mash)
Dutch potato and sauerkraut mash with butter, smoked sausage and Dijon mustard
Cassoulet de Castelnaudary (Classic Bean and Meat Stew)
French cassoulet baked until thick, finished with a browned breadcrumb topping
Blanquette de Veau Classique (Creamy Veal Stew)
Tender veal in a smooth double cream and egg yolk sauce
Navarin d’Agneau (French Spring Lamb Stew)
French lamb stew braised with white wine, vegetables and fresh herbs
