In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.
Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. In this episode, Martha walks the viewer through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite.
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Hearty stews are made with inexpensive cuts of meat and require little hands-on prep time.
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This Week’s Recipe
Coq au Vin
Prepare Martha Stewart's coq au vin recipe for a great French meal. This chicken recipe appears in the Stewing episode of Martha Stewart's Cooking School.
- 4 chicken thighs
- 4 chicken legs
- 2 cups full-bodied red wine, such as Cabernet Sauvignon
- Coarse salt and freshly ground pepper
- 8 ounces slab bacon, cut into 1/2-inch cubes
- Olive oil
- 1 medium onion, finely chopped
- 8 garlic cloves, thinly sliced
- 10 white pearl onions, blanched and peeled
- 1/2 pound small cremini mushrooms
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 2 tablespoons Cognac
- 5 fresh thyme sprigs
- 2 bay leaves
- 1 ounce chicken liver, coarsely chopped
- Mashed potatoes, for serving (optional)
- Flat-leaf parsley, for garnish
- Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
- Preheat oven to 325 degrees.
- Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
- Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
- Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add chopped onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in tomato paste and flour, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
- Return bacon and chicken to pot. Add thyme and bay leaves. Strain reserved wine and add along with the chicken livers. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
- Serve over mashed potatoes, if desired, and garnish with parsley.
Yield: 4-6 servings
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