Signature Series: Stews

Sri Lankan Black Tea Braised Sirloin Beef Stew - Southern Foodservice Management at Robert Bosch LLC., Broadview, Ill.

“Think that loose leaf tea in your operation can only be steeped? Think again,” says Iraj Fernando, executive chef at Robert Bosch LLC., managed by Southern Foodservice Management. “Not only do they impart flavor and add nutrition, tea marinades also help make the meat more tender, breaking down muscle tissue and resulting in more succulent and juicier meat,” Fernando shares. Prepared separately, hearty root vegetables provide a satisfying balance to this rich stew. Serve with roasted vegetables or over turmeric-spiced potatoes for a global flair. 

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Spicy Beef Stew from the Bayou - University of California at Santa Cruz

This beef stew has an extra kick of spice to beat the winter chill in just a few bites.

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Russian Beef Stew - University of California at Santa Cruz

Liven up your soup selection with this hearty stew, featuring beef and Polish sausage links.

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Autumn Vegetable Stew

Acorn squash, celery root, parsnip, carrots and red onion add a variety of colors and flavors to this comforting autumn stew. Baked with creamy cheddar cheese topping.

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Vegan Southwestern Stew - Matt Rapposelli, Ohio University

Describing vegan fare as hearty doesn't happen often but this stew, which uses onion, tomatoes, hominy, zucchini, squash and black beans, will more than satisfy in the cold winter months.

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South American Creole Stew

Intriguing flavors combine in this sweet and spicy stew. Creole spices are teamed with sweet potato and apple for a real taste treat.

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