Stew

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

This recipe uses the shredded meat and tomato pieces left over from making the beef stock (recipe follows). Serve over egg noodles or rice.

The stew can be made without dried limes or lime powder; just use the 1/2 cup lime juice called for as a substitute for the powder.

You can control the heat of this chili by increasing or decreasing the number of chiles; be sure to have good ventilation over the stove when pan-roasting them. If you have two large cast-iron skillets, save time by using both at once. If you like, serve the chili with other traditional garnishes, such as shredded Cheddar and Monterey Jack cheese, sour cream, and chopped cilantro.

This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.

Even though this fancy-sounding stew (pronounced boor-gen-YUN or boor-ge-NYON) takes a while to prepare, it’s well worth the time. Packed with beef and vegetables, it’s a complete meal in a bowl.

If you’re wondering what to do with leftover holiday turkey, use it in this one-pot dish for the perfect post-holiday meal.

Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish.

Before or after the football game, a “bowl of red” is a sure winner.

Simmer spring vegetables and chunks of chicken in a rich tomato sauce to serve over whole-grain fettuccine. Round out the meal with a seasonal fresh fruit salad.

With cayenne for a bit of kick and imitation bacon bits for smoky flavor, this hearty combination of ground beef, red beans, brown rice, and vegetables is sure to be a family-pleaser.