This wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through.

A rich beef and root vegetable stew is made with armagnac, chocolate and, traditionally, Madiran wine. We use pinot noir instead for a lighter, more nuanced version. Get the recipe for Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne) »

A slow-cooked dish of fragrant oxtail stew is dense with flavor and “more-ish,” meaning a second helping is the norm.

Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice.

After braising, oxtails yield tender meat and a rich stew. Get the recipe for Roman Oxtail Stew »

This traditional Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.

Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew. Get the recipe for Galilean Beef Stew (Poike) »

Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives the dish its distinctive character is the addition of brown sugar and cider vinegar, a sweet-sour combination that plays beautifully against the caramelized onions and rich beer. Get the recipe for Flemish Beef and Beer Stew »

Slow cooking allows the flavors of beans, brisket, and vegetables to meld perfectly.

Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.

Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region. Get the recipe for Khashlama (Veal and Sour Plum Stew»

Fenugreek, an aromatic dried herb, lends a distinctly floral flavor to hearty veal stew.

Beef shanks or brisket may be substituted for short ribs in this version of a long-cooked Muslim Indian beef stew, a luscious dish traditionally cooked with trotters, which thicken the sauce. The recipe is adapted from Charmaine O’Brien’s Recipes from an Urban Village: A Cookbook from Hazrat Nizamuddin Basti (The Hope Project, 2003), a book highlighting the cooking of an ancient Delhi enclave.

Fall-apart tender pieces of veal and rich potato dumplings make this a perfect one-pot meal for a cold-weather weekend. Get the recipe for Veal Stew with Potato Dumplings »

Tibetan Beef Potato Stew

A silky garlic cream adds welcome zing to this dish that hails from Chile. We love spreading leftover sauce on sandwiches and wraps. Get the recipe for Braised Beef Stew with Garlic Cream »

Oxtail, a tough cut of meat, becomes meltingly tender when braised in this traditional Jamaican dish, served with Coconut Rice and Red Beans, which soak up all the flavorful pan juices. Get the recipe for Braised Oxtail with Butter Beans »

This recipe combines inexpensive cuts of meat, including oxtail, ground sausage, and turkey necks, yielding a rich, hearty gumbo that, despite its humble ingredients, is nothing short of extraordinary. Get the recipe for Oxtail Gumbo »

A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food for home cook and Lahore native Zainab Shah, whose mother makes this dish for her and her family. The dish’s name is derived from the Arabic word nahaar, or “day”, which makes sense considering the long, slow cooking required to coax the rich marrow out of the lamb bones.