French Stews

This traditional Provençal fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it using the leftovers from their daily catch, making the best of what they had in their... READ MORE

Beef bourguignon is a rich and complex stew originating from the region of Burgundy in France. The star of the dish is a robust red Burgundy wine, which is used to soften and tenderize tough cuts of Charolais beef, along with savory additions such... READ MORE

This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rust... READ MORE

This traditional bean- and meat-based dish from the southwest of France comes in three versions, and each version is a separate dish in its own right. The name cassoulet comes from the name of the dish used to prepare it, called a cas... READ MORE

Simply put, this French classic is a stew-like dish of boiled meat and vegetables. However, it is not as simple as it might appear at first glance. Pot-au-feu, French for “pot on fire”, is one of the oldest French peasant winter dishes... READ MORE

Often considered an institution of French cuisine and the mother of all French dishes, this is the ultimate home cooked meal – traditional and bourgeois, yet simple and flavorful. Blanquette de veau is a veal stew (often with mushrooms and o... READ MORE

Daube is a hearty Provençal stew consisting of meat (mostly beef, but other meats like lamb can be used) that is simmered low and slow in wine with various vegetables and seasonings such as cinnamon, cloves, thyme, bay leaves, and peppercor... READ MORE

Simple, yet bursting with typical French and Mediterranean flavors, poulet basquaise is one of the most famous French stews. Translated as Basque-style chicken, the dish incorporates authentic French ingredients and traditional French coo... READ MORE

Originally a humble peasant dish, this French stew is made with fresh turnips and lamb or mutton. There are two theories regarding the origin of navarin. One says it was created to mark to the victory of the French navy over the Egyptians and Turk... READ MORE

Petit salé aux lentilles is a classic French stew made with salt pork and puy lentils. Apart from the two main ingredients, the dish also contains butter, stock, shallots, carrots, garlic, onions, and bouquet garni (bay leaves, thyme, parsl... READ MORE

Baeckeoffe is a one-pot dish from the French region of Alsace containing vegetables, potatoes, wine, and three types of marinated meat - pork, beef, and lamb. The name of this typical peasant's dish is literally translated to baker's oven... READ MORE

An Alsatian version of the classic coq au vin, known as coq au Riesling is a dish consisting of chicken, mushrooms, onion, lardons, and dry Riesling wine from Alsace, recognized as one of the best wines in the world. It is said t... READ MORE

Matelote is a popular French fish stew made with freshwater fish such as eel, salmon, and carp, a fish stock broth, and the best red or white wines. The name matelote means sailor in French, and the stew is also known as fish... READ MORE

Poulet chasseur (lit. Hunter's chicken) is a traditional chicken dish originating from France. The dish is usually made with a combination of chicken, shallots, mushrooms, garlic, butter, salt, pepper, oil, flour, chicken stock, tomatoes, thyme, p... READ MORE

Along with coq au Riesling, coq au vin jaune is another variation on the classic coq au vin. Instead of red wine, coq au vin jaune incorporates yellow or white wine. The best vin jaune is found in the French region of Jura, but a... READ MORE

Also known as bouillabaisse's cousin, bourride is a popular fish stew originating from the French region of Languedoc-Roussillon, unlike bouillabaisse, which originated in the city of Marseilles. Most commonly it is made with white fish s... READ MORE

Civet de canard is a traditional duck stew. It's made with a combination of duck legs and breasts, bacon, flour, shallots, garlic, red wine, balsamic vinegar, stock, carrots, bay leaves, and thyme. The duck meat is coated in flour and browned, the... READ MORE

Tripes à la mode de Caen or Caen-style tripe is a popular French stew that has been familiar since the Middle Ages. It combines tripe, a mix of French herbs, spices, cow's feet, apple brandy, cider, and vegetables to produce a flav... READ MORE

Boles de picolat is a traditional Catalan dish in which meatballs and olives are simmered in a rich sauce. Other ingredients include carrots, garlic, cepes mushrooms, tomato purée, and olive oil. The meatballs are often prepared with a comb... READ MORE

Civet de lapin is a traditional winter dish in France. It is prepared with rabbit meat, red wine, bacon, mushrooms, butter, flour, carrots and other vegetables, onions, and garlic. Once the stew has been fully cooked and the meat is tender, it is ... READ MORE

Cotriade is a traditional fish stew originating from the south of Britanny. The stew is made with different types of fish such as mackerel, hake, red mullet, conger eel, sprats, and herring, along with onions, garlic, potatoes, leeks, oil, and vin... READ MORE

Cassoulet de Castelnaudary is a traditional casserole originating from the town of Castelnaudary in the Languedoc region. This iconic dish is primarily made from white beans sourced from Lauragais. The key meats used in this cassoulet include goos... READ MORE

Gardiane de boeuf is a traditional dish originating from Camargue. The dish is made with a combination of Camargue beef, garlic, onions, red wine, bay leaves, thyme, dried orange skin, vinegar, salt, and pepper. The meat is cut into cubes, and it'... READ MORE

Cassoulet de Toulouse is a traditional casserole that showcases the rich culinary heritage of Toulouse. Made with haricot Tarbais beans, a variety of meats including lamb, pork, Saucisse de Toulouse, and duck confit, as well as aromatic ingredient... READ MORE

Jarret de boeuf is a traditional stew (also popular in ther formar colony Chad) consisting of beef cooked with vegetables such as carrots, sweet potatoes, leeks, and aubergines. The stew should be cooked for at least two hours until the meat and v... READ MORE

Once reserved only for the wealthy people, today the lamprey is a popular delicacy in the Bordeaux region, caught between December and May in the Dordogne and the Gironde estuary. The dish consists of lamprey stewed with cured ham, red wine, vario... READ MORE

Potée Lorraine is a unique French stew belonging to a group of potée dishes–classic French dishes cooked in traditional earthenware pots. As the name suggests, this particular variety originates from the Lorraine regio... READ MORE

Bouillon d'awara (also known as bouyan wara and awara broth) is a traditional Guianese specialty. The main ingredient in this dish is the paste of a palm fruit called awara. The paste is used as a base for a thick stock that's sl... READ MORE

Cassoulet de Carcassonne is a traditional casserole from the city of Carcassonne, made with white kidney beans (traditionally, Lauragais ingot beans), partridge, pork belly, saucisse de Toulouse, duck confit legs, pigs' feet, pork rinds, and chick... READ MORE

Pouteille is a traditional stew originating from the village of La Canourgue. The dish is made with a combination of pig's trotters, lard, beef, onions, potatoes, carrots, shallots, garlic, red wine, and bouquet garni. It was traditionally prepare... READ MORE

Barboton is a traditional stew from Saint-Etienne, France, made with lamb (fricassé), diced potatoes, and carrots. The unique aspect of this dish is its cooking method and duration: all ingredients are cooked together in a cast iron cassero... READ MORE

Bullinada is a traditional seafood and potato stew, associated with the Catalan cultural and historical domain, which means both the Spanish Catalonia and French Catalonia (the region of Pyrénées-Orientales). Bullinada is a warm, cre... READ MORE

Jambon aux mogettes is a traditional dish originating from the Vendée region. The dish is usually made with a combination of white beans, slices of cooked ham, butter, carrots, onions, garlic, bouquet garni, salt, and pepper. The white bean... READ MORE

Pôchouse is a traditional freshwater fish stew originating from the French region of Burgundy. Fish such as eel, sea bass, pike, and tench is poached in Aligoté, a white wine from the region. Garlic, bacon, thyme, and bay lea... READ MORE

Clapassade is a traditional dish that originated in the region of Languedoc-Roussillon in southern France. This hearty dish can be prepared in many different ways, but all of them contain the same key ingredients: slowly simmered lamb, honey, oliv... READ MORE

Marmite Sarthoise is a traditional dish hailing from Sarthe. It's made with a combination of chicken (preferably Loué chicken), ham, rabbit, carrots, Paris mushrooms, turnips, cabbage, veal stock, crème fraîche, and a local whi... READ MORE

Potée champenoise is a traditional stew originating from the Marne region. The stew is usually made with a combination of white beans, pork belly, pork shoulder, onions, carrots, turnips, leeks, celery, cabbage, potatoes, bouquet garni, pep... READ MORE

Saucisses aux lentilles is a classic French dish that combines hearty green lentils with flavorful sausages, typically Toulouse sausages, root vegetables, and herbs. The lentils are simmered with bacon, onions, carrots, garlic, bay leaves, and thy... READ MORE