Stew

As in the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it gains in flavor when reheated. Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef fairly full-bodied, young red wine, such as Beaujolais, Côtes di Rhône, Bordeaux-St. Émilion, or Burgundy.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.

You can use any firm fish and fresh shellfish you like for this brothy stew. (A little crabmeat is a luxurious addition, as well.) Make the base a day in advance for a low-stress Christmas dinner.

Serve up the Polish pair as a hearty soup.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Elegant and easy, this flavorful fish stew comes together in less than 30 minutes.

This comforting broth has the flavour of home at Easter for me. You'll need brisket or silverside for this recipe, and the cooking process is long and slow, but it makes the meat tender and juicy.

Maureen Butler, Meath: Bridge-playing mother of four As a child growing up in Dublin, we always had this served to us at the end of the week when all that was left were rashers, sausages and potatoes. Everything was put into the one pot and cooked. It was delicious, particularly on a cold winter's day.

The Creole dish of red beans and rice has been part of our cuisine for centuries. Traditionally, ham or pork was served on Sundays, and Monday was wash day. Because the beans could cook on the stove all day, it was the perfect meal to use the leftover ham and free up several hours away from the stove while tending to the laundry. You might even say this meal was one of our ancestors' original slow-cooker recipes!

In the melting pot of New Orleans culture, our Irish heritage is one of the lesser-known components. However, the Irish played a pivotal role in the history and development of this great city. Lauren's ancestors' landing here can be traced to the year 1825. Today, many Irish pubs are scattered around town, and we refer to the area where many immigrants settled as the Irish Channel. Every year, in addition to attending local St. Patrick's Day parades and festivities, we like to celebrate the Irish by making this recipe.