Braises and Ragouts

Our braises and ragouts come in 1-pint sized jars and are generally priced at $10.00 – $14.00 plus a $1.50 glass deposit.
Here is a sampling of some of our most well-loved ragouts and braises:


Beef Dishes:<

        • Barbecue Beef
        • Beef Stew Osso Bucco
        • Braised Beef Stroganoff
        • Ragú Bolognese
        • Sauerbraten (German Marinated and Braised Beef)
        • Tex Mex Ground Beef
        • Greek Beef Stew with Spring Onions
        • Ethiopian Meaty Stew with Aromatic Spices (Sega Wat)
        • Beef Stew with Potatoes
        • Beef Brisket with Carrots
        • West African Groundnut Stew with Mutton (Mafe)
        • Persian Meaty Stew (Koresht Qehmeh) with Beef, Mutton and Lamb
        • Beef Stew with Red Cippolini Sauce (Stifatho)
        • Hungarian Beef Stew (Goulash) with Parsnips
        • Greek Beef with Spring Onions (Stifatho)

Lamb Dishes:

        • Greek Ground Lamb with Fresh Herbs
        • Ground Lamb Kheema with Chickpeas and Spinach
        • Ground Lamb with Fresh Basil
        • Fassoulia (Armenian Lamb with Green Beans)
        • Irish Stew with Mushrooms and Stout
        • Mutton with Citrus and Parmesan Nuggets
        • Rogan Josh (with Mutton)

Pork Dishes:

        • Greek Pork Braised with Celery and Lemon (Hoirino me Selino)
        • Pork Adobo
        • Pork Molé Coloradito
        • Pulled Pork
        • Pork Vindaloo
Shelf Life: >Keep refrigerated and eat up to 1 week after pick-up. It is a good idea to bring them to a simmer before eating. They may last longer if covered with a layer of fat that is unbroken.

Freezing Instructions:
  • Important: you freeze in the jars at your own risk!  We do not replace or refund for items that break the glass in the freezer.
  • The safest way to freeze our braises and ragouts is to transfer them to a pyrex or other container with more surface area and then freeze.
  • If you want to freeze in the jar, to help prevent breakage you can try removing the lid and freezing, then putting the lid back on.  This works better with the “Meaty Pints” than with the soups and stews that are jarred in quarts and usually have more liquid.
  • Another alternative is to remove a portion of the contents so it has more room to expand as it freezes.
  • Some customers wrap their jars in two layers of paper bags, which slows down the freezing process and prevents many breakages.
  • When thawing frozen jars of food, do not place in very hot water as this can break the jars.  Thaw in the fridge or in room-temperature/lukewarm water.

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