Online Class

Flavorful Stews From Around the World

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Add global flavors to familiar stews in ways you and your family will love! Make Mexican chile verde, Italian pork ragù, Cajun shrimp gumbo and more.

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Matthew Card
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.


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 Matthew’s 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.

Lesson Breakdown

1. Italian Pork Ragu
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.
2. Mexican Chile Verde
3. French Navarin
4. Spanish Chickpea & Chorizo Stew
5. Moroccan Chicken Tagine
6. Lebanese Lentil Stew
7. Cajun Shrimp Gumbo

Recommended with this class

  • Dutch oven and/or oven-safe saucepan
  • Blender
  • Kitchen twine

Taught by

Matthew Card
Matthew Card
Matthew Card is a Portland, Oregon-based food writer, recipe developer and food consultant. He was a test cook and contributing editor for Cook’s Illustrated magazine for more than 12 years, and today, he serves as a columnist for The Oregonian newspaper and is a frequent contributor to MIX magazine.

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