Make globally-inspired stews your family will crave, with guidance from expert instructor and seasoned recipe developer Matthew Card. Get started with a savory Italian pork ragù. Learn how to sauté a traditional soffritto base and braise your ragù for incredibly rich flavor. Next, bring the heat with Mexican chile verde! Create a broiled tomatillo-onion-and-pepper flavor base and serve the finished stew with warm tortillas for rave reviews. Moving on, French lamb navarin is made easy with Matthews tips for creating a mirepoix stew base and cooking the stew vegetables separately. Then, create smoky a Spanish chickpea-and-chorizo stew and an expertly seasoned Moroccan chicken tagine, made in a Dutch oven. Prepare a fragrant meatless lentil stew packed with olives, preserved lemons and pomegranate molasses that evokes the flavors of the Middle East, and then finish your class with a classic Cajun shrimp gumbo.
Meet your instructor, chef and food writer Matthew Card, and take a tour of the delicious stews you'll learn to make in this class. Then, travel to Italy as you learn how build flavor by browning meat, sautéing a traditional soffritto and braising your stew in the oven. Pair it with creamy polenta.
Broil tomatillos, onions and peppers before blending them to make the smoky flavor base for this hearty Mexican stew. Then, explore what types of pork work best for this dish as you braise your pork in the tomatillo base and serve it all with fresh-toasted tortillas.
Build a classic French stew base by sautéing mirepoix, adding herbs and developing flavor along the way. Matthew offers professional tips for trimming lamb, and also shows you why some of your stew's vegetables should be cooked separately and added later.
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