Beef Stew
A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained. A solid' object is in the States of matter characterized by resistance to Deformation and changes of Volume. Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an This article is about ingredients in general There is also an American soul and R&B group called The Main Ingredient. Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible Water is a common Chemical substance that is essential for the survival of all known forms of Life. Simmering is a Cooking technique in which Foods are cooked in hot liquids kept at or just barely below the boiling point of Water (at average sea level
Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Bean is a common name for large plant Seeds of several genera of the family Fabaceae (formerly Leguminosae used for human food or animal ), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood. The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. Capsicum is a Genus of Plants from the nightshade family ( Solanaceae) native to the Americas, where it was cultivated for thousands The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Poultry is the category of Domesticated Birds which some humans keep for the purpose of collecting their eggs, or kill for their Meat and/or A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Wine is an Alcoholic beverage made from the fermentation of Grape juice Stock is a flavoured liquid It forms the basis of many dishes particularly Soups and Sauces Stock is prepared by simmering various ingredients in water including Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Seasoning and flavourings may also be added. Alternate meanings Seasoning (cast iron; Seasoning (wood; Seasoning (slave Seasoning is the process of imparting or improving Alternate meanings Seasoning (cast iron; Seasoning (wood; Seasoning (slave Seasoning is the process of imparting or improving Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to marry. Simmering is a Cooking technique in which Foods are cooked in hot liquids kept at or just barely below the boiling point of Water (at average sea level Boiling (also called ebullition) a type of Phase transition, is the rapid vaporization of a Liquid, which typically occurs when a liquid
The distinctions between stew, soup, and casserole are fine ones. Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor A casserole, from the French for "saucepan" is a large deep pot or dish used both in the Oven and as a serving dish The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. An oven is an enclosed compartment for Heating, Baking or Drying. There are exceptions; for example, an oyster stew is thin bodied, more like a soup. The common name oyster is used for a number of different groups of Bivalve Mollusks most of which live in marine habitats or Brackish water. The choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, or casserole.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Roux (ˈruː (pronounced somewhat like the English word "rue" is a mixture of wheat Flour and Fat, traditionally butter Beurre manière (French "kneaded butter" is a Dough, consisting of equal parts of soft Butter and Flour, used to thicken Soups Other thickeners like cornstarch or arrowroot may also be used. Cornstarch, or cornflour, is the Starch of the Maize grain commonly known as Corn. Arrowroot, or obedience plant ( Maranta arundinacea) is a large perennial Herb of genus Maranta found in Rainforest
History
Food has been boiled since prehistoric times, first using naturally occurring vessels and later pottery. Pottery is the Ceramic ware made by potters It also refers to a group of materials that includes Earthenware, Stoneware Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. Herodotus of Halicarnassus ( Greek: Hēródotos Halikarnāsseús) was a Greek Historian who lived in the 5th century BC ( 484 BC&ndash In Classical Antiquity, Scythia ( Greek Skuthia) was the area in Eurasia inhabited by the Scythians, from the 8th The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself. " Some sources consider that this was how boiling was first done by primitive man, perhaps as long ago as ½ to 1 million years ago.
There is ample evidence that primitive tribes which survived into the 19th and 20th centuries boiled foods together. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. The Amazon Rainforest (Brazilian Portuguese: Floresta Amazônica or Amazônia; Spanish: Selva Amazónica or Amazonía Other cultures used the shells of large mollusks (clams etc. ) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more.
The Book of Genesis in the Hebrew Bible records that Esau traded his inheritance to his twin brother Jacob for a meal of lentil stew. The term Hebrew Bible is a generic reference to those books of the Bible originally written in Biblical Hebrew (and the related Biblical Aramaic Esau (ˈisɔ ( Hebrew, Standard Hebrew Esav, Tiberian Hebrew ʿĒśāw) is the brother of Jacob (whom God renamed Jacob ( Hebrew: יַעֲקֹב, Standard Yaʿaqov Tiberian Yaʿăqōḇ; The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds [1]
There are recipes for lamb stews & fish stews in the Roman cookery book Apicius, believed to date from the 4th century. Le Viandier, one of the oldest cookbooks in French, written by the French chef known as Taillevent (1310-1395, real name Guillaume Tirel) has ragouts or stews of various types in it. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people Guillaume Tirel, alias Taillevent ( Old French: "slicewind" (born ca The term ragout ( French ragoût) can refer either to a main-dish Stew or to a Sauce for Noodles or other starchy foods
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century. Paprika is a spice made from the grinding of dried sweet red or green Bell peppers ( Capsicum annuum)
The first written reference to 'Irish stew' is in Byron's 'Devil's Drive' (1814): "The Devil . Irish stew (in Irish Stobhach Gaelach) is a traditional Irish dish made from lamb, beef or Mutton, (mutton is used as . . dined on . . . a rebel or so in an Irish stew. ”
Popular recipes for regional stews, such as gumbo, bouillabaise, Brunswick stew, and burgoo were published during the 19th century and increased in popularity during the 20th. Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U Bouillabaisse ( Occitan: bolhabaissa) is a traditional Provençal fish Stew originating from the port city of Marseille. Brunswick stew is a traditional dish from the southeastern United States. Burgoo is a term used for many types of Stew or porridge made from a mixture of ingredients The 19th century of the Common Era began on January 1, 1801 and ended on December 31, 1900, according to the Gregorian calendar The twentieth century of the Common Era began on
Types of stew
In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Blanching (also spelled blenching) is a cooking term that describes a process of Food preparation wherein the food substance usually a vegetable or fruit is plunged Searing (or pan searing) is a technique used in Grilling, Roasting, Braising, Sautéing, etc Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix, sometimes browned flour, stock and wine are added. Mirepoix ( is the French name for a combination of onions carrots and celery (either common Pascal celery or Celeriac)
List of stews
- Baeckeoffe, a potato stew from Alsace
- Barbacoa, a meat stew from Mexico
- Boeuf Bourguignon, a French dish of beef stewed in red wine
- Birria, a goat stew from Mexico
- Bouillabaisse, a fish stew from Provence
- Booya, an American simple meat stew
- Brunswick stew, from Virginia and the Carolinas
- Burgoo, a Kentuckian stew
- Caldeirada, a fish stew from Portugal
- Carbonnades a la Flamande, a Belgian beef stew with beer, mustard and laurel
- Carne Guisada, a Tex-Mex stew
- Carnitas, a pork meat stew from Michoacan, Mexico
- Cassoulet, a French bean stew
- Cawl, a Welsh stew, usually with lamb and leeks
- Cazuela, a beef and corn cobs stew from Sinaloa, Mexico
- Chamin, a Sephardic Jewish dish
- Chankonabe, a Japanese dish consisting of large amounts of protein sources and vegetables stewed in chicken stock and flavoured with soy sauce or miso. Baeckeoffe is a typical dish from the French province of Alsace. Alsace (Alsace alzas Alsatian and Elsass pre-1996 German: Elsaß; Alsatia is one of the 26 Regions of France, located on the eastern Barbacoa generally refers to Meats or a whole Sheep slow cooked over an open fire or more traditionally in a hole dug in the ground covered with Maguey The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Beef Bourguignon (Bœuf bourguignon is a well-known traditional French recipe. Birria (accent on the first syllable is a spicy Mexican meat Stew usually made with Goat, lamb, or Mutton, often served during festive Bouillabaisse ( Occitan: bolhabaissa) is a traditional Provençal fish Stew originating from the port city of Marseille. Provence ( Provençal Occitan: Provença in classical norm or Prouvènço in Mistralian norm is a region of southeastern France Brunswick stew is a traditional dish from the southeastern United States. The Commonwealth of Virginia ( is an American state The Carolinas is a term used in the United States to refer collectively to the states of North and South Carolina. Burgoo is a term used for many types of Stew or porridge made from a mixture of ingredients The Commonwealth of Kentucky ( is a state located in the East Central United States of America. Caldeirada is a typical Portuguese stew consisting of a large variety of Fish, and sometimes Shellfish, with potatoes tomato and onion Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. Tex-Mex is a term used primarily in Texas and the Southwestern United States to describe a regional American cuisine that blends Food products Carnitas is a type of Braised or Roasted (often after first being Simmered) Pork in Mexican cuisine. Michoacán formally Michoacán de Ocampo (from Nahuatl Michhuacān "place of the fishermen" is one of the 31 constituent states The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Cassoulet (from Occitan caçolet) is a rich slow-cooked bean Stew or Casserole originating in the southwest of France, containing This article is about the country For a topic outline on this subject see List of basic France topics. Cawl is a Traditional Welsh Stew -like dish consisting of Meat and Vegetables Its ingredients tend to vary but usually includes Welsh Cazuela (/ka'swela/ is the name of a South American ( Southern Cone) Spanish -originated soup Sinaloa is one of the 31 states of Mexico. Geography Sinaloa is bordered to the north by Sonora and Chihuahua; to the south The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Sephardi Jews ( Hebrew: ספרדי, Standard Səfardi Tiberian Səp̄arədî; plural PLEASE TAKE NOTE************ is a Japanese stew (a type of Nabemono or one-pot dish commonly eaten in vast quantity by Sumo wrestlers as part of a weight gain diet Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce is a traditional Japanese food produced by fermenting Rice, Barley and/or Soybeans, with salt and the fungus (the most typical miso is made Chankonabe is traditionally eaten by sumo wrestlers. is a competitive Contact sport where two Wrestlers ( rikishi) attempt to force one another out of a circular ring ( Dohyo) or to touch the ground
- Chakchouka, a Tunisian and Israeli vegetable stew. Shakshouka (var shakshoka, chakchouka; Arabic شكشوكة; Hebrew שקשוקה) is an Tunisian and Israeli Dish Tunisian cuisine is a blend of European, Oriental and desert dweller's culinary traditions Israeli cuisine is a very diverse cuisine consisting of local dishes as well as foods brought to Israel by immigrants from around the world
- Chili con carne (Mexican and Tex-Mex)
- Chili sin carne (a meatless American adaptation of the Mexican dish)
- Chilorio, a regional pork stew from Sinaloa, Mexico
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- Cholent, an Ashkenazi dish
- Cochinita Pibil, an orange color pork stew from Yucatan, Mexico
- Cotriade, a fish stew from Brittany
- Cocido, a staple home-cooked stew in Spain. Chili con carne (often known simply as chili) is a spicy Stew made from Chili peppers Meat, Garlic, Onions Tex-Mex is a term used primarily in Texas and the Southwestern United States to describe a regional American cuisine that blends Food products Chili con carne (often known simply as chili) is a spicy Stew made from Chili peppers Meat, Garlic, Onions The United States of America —commonly referred to as the The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Chilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from Pork fried in Chile sauce Sinaloa is one of the 31 states of Mexico. Geography Sinaloa is bordered to the north by Sonora and Chihuahua; to the south The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Cholent ( Yiddish: טשאָלנט tsholnt or tshoolnt) or hamin ( Hebrew Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim ( Hebrew: אַשְׁכֲּנָזִים, ˌaʃkəˈnazim sing Yucatán is one of the 31 states of Mexico, located on the north of the Yucatán Peninsula. The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Cotriade ( Kaoteriad in Breton) is a fish Stew specialty from the French province of Brittany that is made with different kinds of Brittany (Breizh bʁejs Bretagne; Gallo: Bertaèyn) is a former independent Celtic kingdom and Duchy, now incorporated into Cozido or cocido is one of the traditional dishes of Spanish and Portuguese cuisine. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. In Portugal, it is called cozido. Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula.
- Daube. Daube is a classic French Stew made with cubed Beef braised in Wine, Vegetables Garlic, and Herbes de provence a French stew
- Dike. This article is about the country For a topic outline on this subject see List of basic France topics. a Mexican stew, consisting heavily of beef, potatoes, beans and onions. The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Sometimes referred to as Bourche.
- Fabada Asturiana, a Spanish bean and meat stew
- Feijoada, Brazilian or Portuguese bean stew. Fabada Asturiana, often simply known as Fabada, is a rich Spanish Bean Stew, originally from and most commonly found in the autonomous Spanish cuisine consists of a variety of dishes which stem from differences in geography culture and climate Feijoada is a Stew of beans with Beef and Pork meats which is a typical Portuguese dish also typical in Brazil, |utc_offset = -2 to -4 |time_zone_DST = BRST |utc_offset_DST = -2 to -5 |cctld Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. Bean is a common name for large plant Seeds of several genera of the family Fabaceae (formerly Leguminosae used for human food or animal
- Gaisburger Marsch, a German dish of stewed beef served with Spätzle and cooked potatoes, from Swabia
- Ghormeh Sabzi, an Iranian stew
- Goulash, a Hungarian paprika stew
- Gumbo, a Louisiana creole dish thickened with okra. Gaisburger Marsch (German for "march of Gaisburg" is a traditional Swabian beef Stew, named after Gaisburg, a district of Stuttgart Germany, officially the Federal Republic of Germany ( ˈbʊndəsʁepuˌbliːk ˈdɔʏtʃlant is a Country in Central Europe. Spätzle (also spätzli) in Northern Germany Spätzle Knöpfle or Knödel in Southern Germany Baden-Württemberg Bayern Tirol and Austria Knöpfli in Schweiz are Swabia, Suabia, or Svebia ( German: Schwaben, Schwabenland or Ländle) is both a historic and linguistic Qormeh sabzi ( or khoresht-e-sabsi ( is an Iranian Stew. It is an important element of Persian cuisine, often said to For a topic outline on this subject see List of basic Iran topics. Goulash is a dish originally from Hungary, usually made of Beef, red Onions vegetables spices and ground Paprika powder Hungary (Magyarország 'mɔɟɔrorsaːg) officially in English the Republic of Hungary ( Magyar Köztársaság, literally Magyar (Hungarian Republic Paprika is a spice made from the grinding of dried sweet red or green Bell peppers ( Capsicum annuum) Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U The State of Louisiana ( or, État de Louisiane, pronounced) is a state located in the southern region of the United States of America
- Hasenpfeffer, a sour, marinaded rabbit stew from Germany
- Haleem, a Pakistani lentil/beef stew. Hasenpfeffer (also spelled hasenfeffer) is a traditional German Stew made from marinated Rabbit or Hare. Rabbits are small Mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world Germany, officially the Federal Republic of Germany ( ˈbʊndəsʁepuˌbliːk ˈdɔʏtʃlant is a Country in Central Europe. Haleem ( Persian: حلیم) is a thick Persian high calorie dish Pakistan () officially the Islamic Republic of Pakistan, is a country located in South Asia, Southwest Asia, Middle East and The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows
- Hayashi rice, a Japanese dish of beef, onions and mushrooms stewed in a red wine and demi-glace sauce, served with rice
- Irish stew, made with lamb or mutton, potato, onion and parsley
- Jjigae, a diverse range of spicy Korean stews. Hashed beef rice or Hayashi rice (ハヤシライス is a dish popular in Japanese 'family' Restaurants It usually contains Beef, Onions Japanese Cuisine has developed over the centuries as a result of many political and social changes Demi-glace is a rich Brown sauce in French cuisine used by itself or as a base for other sauces Irish stew (in Irish Stobhach Gaelach) is a traditional Irish dish made from lamb, beef or Mutton, (mutton is used as Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Parsley ( Petroselinum crispum) is a bright Green, biennial Herb, also used as Spice. Jjigae (ʨiɡɛ is a Korean dish similar to a Western Stew. A typical jjigae is heavily seasoned with Chili pepper and served boiling hot Korean cuisine as a national Cuisine known today has evolved through centuries of social and political change
- Karelian hot pot
- Khash, a stew from Armenia and Georgia. The Karelian hot pot (British or Karelian stew (US ( karjalanpaisti in Finnish) is a traditional meat Stew originating from the region of Khash ( Armenian: Խաշ Georgian: ხაში is a traditional dish in Armenia and Georgia, originating in the Shirak region Armenia (Հայաստան transliterated: Hayastan,) officially the Republic of Armenia (Հայաստանի Հանրապետություն Hayastani Georgia ( საქართველო, Sakartvelo) is a Transcontinental country in the Caucasus region situated at the dividing line between
- Khoresht, a diverse range of Persian stews, often prepared with liberal amounts of saffron. The word Khoresht ( is the Tehrani dialect term for Khoresh ( in other Iranian dialects and is alternately spelled horisht. Persian cuisine or the cuisine of Iran is diverse with each province featuring dishes culinary traditions and styles distinct to their regions Saffron ( Kurdish/Persian زَعْفَرَان is a Spice derived from the dried Stigma of the Flower of the saffron crocus ( Crocus sativus
- Lancashire Hotpot, an English stew
- Locro, a South American stew (mainly in the Andes region)
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- Nikujaga, a Japanese beef and potato stew
- Olla podrida, a Spanish red bean stew
- Perpetual stew
- Peperonata, an Italian stew
- Pescado Blanco, a famous white fish stew from Patzcuaro Michoacan Mexico
- Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika
- Pot au feu, a simple French stew
- Puchero, a South American stew
- Ragout, a highly seasoned French stew
- Ratatouille, a French vegetable stew
- Red cooking, a Chinese stewing technique. Lancashire hotpot is a culinary dish consisting essentially of Meat, Onion and Potatoes left to bake in the oven all day in a heavy pot and on a low heat England is a Country which is part of the United Kingdom. Its inhabitants account for more than 83% of the total UK population whilst its mainland Locro (from the Inca's language Quechua ruqru) is a hearty thick Stew popular along the Andes mountain range South America is a Continent of the Americas, situated entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a The Andes form the world's longest exposed Mountain range. They lie as a continuous chain of highland along the western coast of South America. Nikujaga or nikujyaga ( Japanese:肉じゃが (meaning meat-potato) is a Japanese dish of Meat, Potatoes and Onion stewed Japanese Cuisine has developed over the centuries as a result of many political and social changes Olla podrida is a Spanish Stew made from Pork and beans and an inconsistent wide variety of other meats and vegetables depending on the recipe Spanish cuisine consists of a variety of dishes which stem from differences in geography culture and climate A perpetual Stew is a pot into which whatever one can find is placed and cooked Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest Pátzcuaro, which means "city of stones" in the Purepecha language is a city and its surrounding municipality in the central part of the Mexican Michoacán formally Michoacán de Ocampo (from Nahuatl Michhuacān "place of the fishermen" is one of the 31 constituent states The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. For Paprikas or Chicken paprikas see Goulash Pörkölt (Perkelt is a dish which originates from Hungary, but is eaten throughout Central Europe Hungary (Magyarország 'mɔɟɔrorsaːg) officially in English the Republic of Hungary ( Magyar Köztársaság, literally Magyar (Hungarian Republic Paprika is a spice made from the grinding of dried sweet red or green Bell peppers ( Capsicum annuum) The pot-au-feu ( French for "pot on the fire" is a French boiled dinner South America is a Continent of the Americas, situated entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a The term ragout ( French ragoût) can refer either to a main-dish Stew or to a Sauce for Noodles or other starchy foods Ratatouille (ˌrætəˈtuːiː/ /-ˈtwiː French pronunciation ʁatatuj is a traditional French Provençal Stewed Vegetable dish Red cooking is an English Umbrella term used to describe two slow braising Chinese cooking techniques hóng shāo ( Traditional Chinese Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in
- Sancocho, a stew from the Caribbean
- Tajine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served in. Sancocho is a traditional soup (often considered a Stew) in several Spanish and Latin American cuisines The Caribbean (ˌkærəˡbiən kæ'rəbiən Cariben|Caraïben or Caraïben; Caraïbe or more commonly Antilles; Caribe is a Region consisting A tajine or tagine (tɑːˈʒiːn Arabic: طاجين tˁaːdʒiːn is a type of dish found in the North African cuisines of Morocco,which Moroccan cuisine is one of the most diversified cuisines in the world
- Waterzooi, a Belgian stew
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See also
References
Waterzooi is a classic Stew of Northern Belgian cuisine. Its name is Dutch meaning "watery mess" Belgium is the nation of Gourmands rather than Gourmets which translates into big Cuisine rather than fine cuisine. A casserole, from the French for "saucepan" is a large deep pot or dish used both in the Oven and as a serving dish In Cooking, jugging is the process of stewing meat (usually whole animals mainly game, or fish for a long time in a tightly covered container such as a Casserole For the style of "hot pot" cooking that uses a clay pot see Clay pot cooking. Steamboats refer to a variety of dishes eaten throughout East Asia, where ingredients are cooked in a simmering pot of broth at the table usually communally similar to a
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