Stew - Tag - vo.rs

Beef Bourguignon with Smoked Bacon and a Whisper of Chocolate

Mon, 02 Mar 2026 09:00:00 +0000

Beef bourguignon is already a study in depth, but two small additions push it further. Smoked bacon lardons lend a savoury, woody undertone the classic only hints at, while a whisper of dark chocolate, stirred in right at the end, smooths the wine and lends the sauce a glossy richness. Slow-braised until the beef yields to a spoon, it is a stew worth the long, unhurried afternoon.

1 Ingredients

Serves 6.

Moroccan Lamb Tagine with Apricots and Preserved Lemon

Sun, 22 Feb 2026 09:00:00 +0000

A good tagine balances sweet against savoury, and this one leans into both ends. Dried apricots, plumped in the sauce and lifted with honey, give a gentle, jammy sweetness, while the salty, citrus tang of preserved lemon cuts straight through the richness of slow-cooked lamb. Warmly spiced and meltingly tender, it is the kind of dish that fills the kitchen with the scent of cinnamon and saffron long before it reaches the table.

Osso Buco with Gremolata

Mon, 26 Aug 2024 09:00:00 +0000

Osso buco is the great Milanese braise, a slice of shin cooked so slowly that the meat slips from the bone and the marrow turns to silk. The dish can feel rich and wintry, so the finishing flourish is everything: a raw, fragrant gremolata of lemon zest, garlic and parsley scattered over at the last moment. That bright, citrussy hit cuts through the unctuous sauce and lifts the whole plate.