Of course, the Irish alone can’t lay claim to a good stew. Cultures across the globe boast their own spin on these belly-filling braises. Consider, for example, the curries of India, tagines of Morocco, and cassoulets of France. What’s universal in all these dishes, no matter the origin, is that they’re cooked low and slow to develop deep flavor and a rich base, all punctuated by vegetables, meats, poultry, seafood, or some combination thereof. Stews are the epitome of comfort and with cold weather upon us, now is the time to enjoy them.
