![Matthew Card](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/11/08135412/cropped-favicon_cah_v2.png)
Flavorful Stews From Around the World
Matthew Card![Class Preview](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/16052812/image-629-1-768x436.jpg)
- In-depth Instruction; over 133 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
![Italian Pork Ragu](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/16052523/image-11649.jpg)
![Mexican Chile Verde](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/16052547/image-11650.jpg)
![French Navarin](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/16052611/image-11651.jpg)
![Spanish Chickpea & Chorizo Stew](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/16052635/image-11652.jpg)
![Moroccan Chicken Tagine](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/16052700/image-11653.jpg)
![Lebanese Lentil Stew](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/16052724/image-11654.jpg)
![Cajun Shrimp Gumbo](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/16052748/image-11655.jpg)
Make globally-inspired stews your family will crave, with guidance from expert instructor and seasoned recipe developer Matthew Card. Get started with a savory Italian pork ragù. Learn how to sauté a traditional soffritto base and braise your ragù for incredibly rich flavor. Next, bring the heat with Mexican chile verde! Create a broiled tomatillo-onion-and-pepper flavor base and serve the finished stew with warm tortillas for rave reviews. Moving on, French lamb navarin is made easy with Matthew’s tips for creating a mirepoix stew base and cooking the stew vegetables separately. Then, create smoky a Spanish chickpea-and-chorizo stew and an expertly seasoned Moroccan chicken tagine, made in a Dutch oven. Prepare a fragrant meatless lentil stew packed with olives, preserved lemons and pomegranate molasses that evokes the flavors of the Middle East, and then finish your class with a classic Cajun shrimp gumbo.
Matthew Card
Matthew Card is a Portland, Oregon-based food writer, recipe developer and food consultant. He was a test cook and contributing editor for Cooks Illustrated magazine for more than 12 years, and today, he serves as a columnist for The Oregonian newspaper and is a frequent contributor to MIX magazine.
![Matthew Card](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/11/08135412/cropped-favicon_cah_v2.png)
Bonus materials available after purchase