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Beef bourguignon or bœuf bourguignon is a well known traditional French
recipe. It is a stew prepared with beef braised in red wine, traditionally red
Burgundy, and beef broth, generally flavoured with garlic, onions, carrots, a
Bigos is a traditional stew
typical of Polish and Lithuanian cuisines that many consider to be the Polish
national dish. A savory stew of cabbage and meat, there is no standard recipe, as recipes vary
considerably from region to region and from family to family...
Blanquette de veau is a French veal dish.
The term 'blanquette' comes from the French word for "white" (blanc), being a
ragout (stew) with a white sauce. Other meats besides veal may be prepared 'en
blanquette' but blanquette de veau is the most famous example...
Bosanski Lonac (literal translation "Bosnian
'Pot") is an authentic Bosnian culinary speciality, appreciated for its
rich taste and flexibility. It is impossible to define "the" recipe for
Bosanski lonac, as there are many variations, but the main ingredients
are mostly the same: meat and various vegetables...
Bouillabaisse is a traditional Provençal fish stew
originating from the port city of Marseille. The fish and shellfish are
served on one platter, the broth is served in a bowl with rounds of
bread spread with rouille...
Brunswick stew is a traditional dish from the southeastern
United States. The origin of the dish is uncertain, and there are two competing
claims as to the place in the South where it originated...
Burgoo is a term used for many types of stew or porridge made
from a mixture of ingredients. Burgoo is a spicy stew
that has its roots in the Irish or mulligan stew. Traditionally, the
idea was to make a stew using whatever meats and vegetables were
available and in good supply...
Cassoulet is a
rich, slow-cooked bean stew or casserole originating in the south of France,
containing meat (typically pork sausages, pork, goose, duck and sometimes
mutton), pork skin (couennes) and white haricot beans...
Cawl is a traditional Welsh stew-like dish consisting of meat
and vegetables. Its ingredients tend to vary, but usually includes Welsh lamb
and leeks. Cawl is translated as soup in modern day Welsh...
Chili con carne
is a spicy stew. The name "chili con carne" is taken from Spanish, and means
"peppers with meat." Traditional versions are made, minimally, from chili
peppers, meat, garlic, onions, and cumin, along with chopped or ground beef...
Cholent (Yiddish: טשאָלנט) or hamin
(Hebrew: חמין) is a traditional Jewish stew simmered overnight, for 12
hours or more, and eaten for lunch on Shabbat (the Sabbath)...
Cozido or cocido is one of the traditional dishes of
Portuguese and Spanish cuisine. A stew made with different meats and vegetables,
numerous regional variations exist throughout Portugal and Spain...
Đuveč is a dish in Serbian, Croatian, Bosnian, Bulgarian and Macedonian cuisine consisting of stewed
vegetables similar to
ratatouille. During meals it is usually served with meat,
Fabada Asturiana, often simply known as Fabada, is a rich
Spanish bean stew, originally from and most commonly found in the autonomous
community of Asturias, but widely available throughout the whole of Spain and in
Spanish restaurants worldwide...
Feijoada is a stew of beans with beef and pork
meats, which is a typical Portuguese dish, also typical in Brazil,
Angola and other former Portuguese colonies.
The name comes from feijão, Portuguese for "beans"...
Goulash is primarily a soup, also existing as stew,
originally from Hungary, usually made of beef, red onions, vegetables, spices
and ground paprika powder. The name originates from the Hungarian gulyás, the word for a cattle stockman or herdsman...
Gudeg is a traditional food from Central Java and
Yogyakarta, Indonesia which is made from young Nangka (jack fruit) boiled for
several hours with palm sugar, and coconut milk...
Gumbo is a stew or soup originating in Louisiana which
is popular across the Gulf Coast of the United States and into the U.S. South.
It consists primarily of a strong stock, meat and/or shellfish, a thickener, and
the vegetable "holy trinity" of celery, bell peppers, and onion...
Hot pot, less commonly Chinese fondue or
steamboat, refers to several East Asian varieties of stew, consisting of a
simmering metal pot of stock at the center of the dining table. Ingredients are placed into the pot and are cooked at the
Irish stew is a traditional Irish stew made from lamb, beef
or mutton, (mutton is used as it comes from less tender sheep over a year old
and is fattier and more flavourful) as well as potatoes, carrots, onions, and
Jjigae is a Korean dish
similar to a Western stew. A typical jjigae is heavily seasoned with chili
pepper and served boiling hot. A Korean meal almost always includes either a
jjigae or a guk (soup). Jjigae are divided into various types, depending
on either their principal ingredient or their broth and seasonings...
The Karelian hot pot (British) or Karelian stew (US) (karjalanpaisti
in Finnish) is a traditional meat stew originating from the region of
Karelia (now split between Finland and Russia). It is commonly prepared
using a combination of pork and beef, but lamb can also be used...
Kimchi jjigae is a variety of jjigae or
stew-like Korean dish made with
and other ingredients such as scallions, onions, diced tofu, pork, and seafood,
although pork and seafood are generally not used in the same recipe...
Locro is a hearty thick stew popular along the Andes mountain
range. The dish is a common plate for the Peruvian cuisine, which at one point
held the center of the Inca empire. It is also one of the most typical Argentine
dish prepared by the different native Indian tribes...
Mrouzia is one of the most important dishes of the Moroccan
cuisine. It is a sweeten-salted
tajine (a stew) with sweetened flavours of
honey, cinnamon and almonds balanced by spices of the
Ras el hanout blend of
Mulukhiyah, Mulukhiyya or Malukhiyah is
Arabic for leaves of the jute plant. "Malukhiyah Stew" is served
with rice, but usually enjoyed with chicken. "Chicken & Mallow leaves
stew" is a popular dish in Syria, rabbit is substituted for chicken in
the Egyptian version...
Ndolé is the national dish of Cameroon. The dish consists
of a stew of nuts, bitter leaves indigenous to West Africa, and fish or ground
Pörkölt is a meat stew which originates from Hungary, but is
eaten throughout Central Europe and the Balkans. In Hungary pörkölt is
madewith boneless meat, paprika, some
vegetables and no potato...
The pot-au-feu (French for"pot on the
fire") is a French beef stew. Many countries have similar dishes with local
Pozole (from Spanish pozole, which
means "foamy") is a traditional
pre-Columbian soup or stew from Mexico. It is made from nixtamalized
cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds,
sardine, chili pepper, and other seasonings and garnish...
Ratatouille is a traditional French Provençal stewed
vegetable dish, originating in Nice. The full name of the dish is ratatouille
Ropa vieja, which is Spanish for "Old Clothes," is a popular
dish of the Canary Islands, Greater Miami and the Caribbean, especially Cuba,
Panama, Puerto Rico, and the Dominican Republic. It is a shredded flank steak in
a tomato sauce base...
Tagines (or tajines) in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting
in tender meat with aromatic vegetables and sauce...
Vindaloo is an Indian dish. The term Vindaloo derives from
the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually lamb,
with wine and garlic. Alternate terms are Vindalho or Vindallo. "Carne de Vinha
d' Alhos" was first brought to Goa by the Portuguese...
Wat or wet, known as tsebhi in
Tigrinya, is an Eritrean and Ethiopian stew
which may be prepared with chicken, beef, lamb, a variety of vegetables,
and spice mixtures such as berbere and niter kibbeh, a
seasoned clarified butter...