Department

Slow-Cooked Meals
Beef and Barley Stew is a classic comfort food that's perfect for cold days. This slow-cooked stew is both nutritious and satisfying, featuring tender chunks of beef, wholesome barley, and a medley of vegetables like carrots, potatoes, and celery.
Beef and Barley Stew - Slow-cooked, hearty grain
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Cipaille, also known as sea pie, is a hearty French-Canadian dish with origins tracing back to early Quebec cuisine. It consists of multiple layers of different meats such as pork, veal, beef, and game, interlaced with slices of potato and spiced with savory herbs.
Cipaille – Layered meat and potato pie
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Beef and Ale Stew captures the essence of rustic comfort food, combining tender chunks of beef with an assortment of hearty vegetables, all braised gently in a rich and flavorful ale-infused broth.
Beef and Ale Stew – Beef stew simmered in ale.
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Goulash is a hearty, warming stew originating from Hungary, known for its tender chunks of beef and a rich blend of vegetables and spices, simmered to perfection. The stew's base often includes onions, tomatoes, bell peppers, and a healthy dose of Hungarian paprika, which lends the dish its signature deep red color and robust flavor.
Canadian Prairie-Style Goulash
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The Hearty Wild Venison Stew is a robust and comforting dish, perfect for the colder months. This recipe features chunks of wild venison slowly stewed with a variety of root vegetables, such as carrots, potatoes, and parsnips, and an aromatic blend of herbs like thyme and bay leaves.
Deer Stew – Hearty wild venison stew
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Rindergulasch, or beef goulash with paprika and onions, is a hearty and classic Hungarian stew known for its rich flavors and tender meat. The dish is characterized by its generous use of paprika, which provides a smoky depth, coupled with the sweetness of slow-cooked onions.
Rindergulasch: Beef goulash with paprika and onions
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Slow-Roasted Herb-Infused Lamb Shanks are a dish that combines tender, fall-off-the-bone lamb shanks with aromatic herbs and a blend of spices. Perfect for gatherings or family dinners, the lamb is first cleaned with vinegar, coarse salt, and lemons to remove any gamey odor.
Slow-Roasted Herb-Infused Lamb Shanks
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Rheinischer Sauerbraten is a traditional German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The Sauerbraten marinating process involves a mixture of vinegar or wine, water, and a variety of seasonings, which makes the beef tender and flavorful.
Rheinischer Sauerbraten: Marinated beef roast.
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Ptarmigan Soup is a traditional dish from the indigenous cuisine that highlights the unique flavor of ptarmigan, a game bird found in cold regions. The dish boasts a rich and aromatic broth, simmered slowly to extract the full taste of the bird.
Ptarmigan Soup – Indigenous bird broth
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