This is a simple, hands-off stew, perfect for a chilly fall or winter evening.
Boeuf Bourguignon relies on slowly building layers of flavor, starting with bacon, then searing the beef in the bacon fat, then deglazing with red wine before the final long, slow simmer to result in a rich and complex dish. It fills your kitchen with the deep, savory scents of beef, red wine, and onions. This particular recipe gives you two options to complete the cooking: either in a slow-cooker, or in the oven. The slow-cooker method will take an additional 4-6 hours, so keep this in mind!
Swapping out full-flavored lamb for the usual mild veal, this is a twist on the classic Italian stew with tomatoes, carrots, and onions.
This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.
Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.
When braised, chuck becomes one of the most tender cuts of meats. This recipe has you brown the meat and then cook at a long, gentle simmer in coconut milk. Whatever you do, don't rush the cooking, or the beef will end up chewy. Try serving this over white rice.
Simple and delicious! The accompanying green sauce adds a bright punch of flavor.
Braised in red wine and broth with aromatics, this lamb dish turns fall-off-the-bone tender. It goes perfectly with the root vegetable purée outlined in this recipe, but would also be nice served alongside creamy polenta, classic mashed potatoes, or wide egg noodles.
Serve this flavorful pork dish on its own, or with chopped cilantro, diced onion, salsa, guacamole, sour cream, and refried beans for the ultimate taco night! This makes enough for 20-30 tacos, so you'll have enough to feed a crowd. Carnitas are also a great filling for burritos or tamales.
Pot roast is typically a weekend dinner, requiring loads of time in the oven. Scented with rosemary and thyme, these delicious, individual-sized ones speed up the process to get dinner on the table in under two hours, most of which is hands-off time on the oven. This makes a great meal on its own, or with some good bread and a salad.
This Japanese-inspired salad is loaded with fresh, crisp snow peas and plentiful greens and is hearty enough for dinner.
Willy Street Co-op's Moroccan lamb sausage is pleasantly spiced with Northern African flavors, and makes this dish a snap to prepare. Serve it with a green salad and you have a delicious meal.
If you'd like a meat-free lasagna, substitute the Italian sausage for vegetarian sausages, or experiment with hearty vegetables like eggplant or portabella mushrooms.
This dish was created by Jeremy Johnson, Willy West's Meat Manager Extraordinaire. A nice hands-off recipe, this is great served with mashed potatoes or roasted sweet potatoes.
This aromatic cabbage, sauerkraut, and sausage stew hails from Central Eurpoe and is also known as bigos. Serve with potatoes and rye bread for a traditional take on this dish, or for a lighter meal, with a fresh green salad.
Wondering what to do with bison? Try this!
This is not your mother's meatloaf recipe!
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