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3 unique, global stews from chef Jon Ashton

There is a touch of magic in the scent of a gently cooking stew drifting through the kitchen on a wintry day. One of the oldest methods of cooking — nothing will take the chill off your bones like a bubbling hot stew on the stove that will warm your hand, heart, and soul. Every culture seems to have a stew of their own. The Italians have cioppino, the Greeks have fasolada, Mexicans have barbacoa
/ Source: TODAY

There is a touch of magic in the scent of a gently cooking stew drifting through the kitchen on a wintry day. One of the oldest methods of cooking — nothing will take the chill off your bones like a bubbling hot stew on the stove that will warm your hand, heart, and soul.

Every culture seems to have a stew of their own. The Italians have cioppino, the Greeks have fasolada, Mexicans have barbacoa, and Louisiana has gumbo. Chef Jon Ashton shares his favorite stews from across the globe — Drunken Rum Punch chicken stew from Barbados, lamb scouse from the Beatles' Liverpool and France's ratatouille: