Stews Stews Bigos is a traditional stew typical of Polish and Lithuanian cuisine that many consider as Poland's national dish. ...more on Wikipedia about "Bigos"
Booyah or Booya is a food that is prepared like a stew, but on a very large scale. It takes many cooks to prepare the food, and it is usually meant to serve hundreds or even thousands of people. The name booyah is also used to describe the event surrounding the meal, and is probably a degenerated form of the name bouillabaisse, or as a mis-interpretation of the French word bouillon by a newspaper reporter (see history). ...more on Wikipedia about "Booya (food)"
Bosanski Lonac (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. ...more on Wikipedia about "Bosanski Lonac"
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. Its name comes from the two French words bouillir (to boil), and abaisser (to reduce). ...more on Wikipedia about "Bouillabaisse"
Brunswick stew is a traditional dish from the southeastern United States. The origin of the name is uncertain; there are contested claims that it comes from Brunswick County, Virginia or from the town of Brunswick, Georgia. Recipes for Brunswick stew vary greatly but it is usually a tomato-based stew containing various beans, corn, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients. ...more on Wikipedia about "Brunswick stew"
Burgoo is a term used for many types of stew made from a mixture of ingredients. ...more on Wikipedia about "Burgoo"
Callaloo (sometimes calaloo) ( Trinidad and Tobago) or pepperpot ( Jamaica) is a Caribbean dish, the main ingredient of which is a leaf vegetable, traditionally either amaranth (known by many local names including callaloo or bhaji), or taro or Xanthosoma species (both known by many local names including callaloo, coco, tannia, or dasheen bush). Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the different vegetables and with the dish itself. Outside of the Caribbean, spinach is occasionally used. ...more on Wikipedia about "Callaloo"
Cassoulet is a rich slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, mutton, or goose), and white haricot beans. ...more on Wikipedia about "Cassoulet"
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. ...more on Wikipedia about "Cawl"
Not quite a soup, Chili con carne (or simply chili) is a spicy stew-like dish, the essential ingredients of which are beef, pork, venison, or other mature meat, and chile peppers. Variations, either geographic or by personal preference, may use a meat substitute and may add tomatoes, onions, beans, and other ingredients. There are also many versions of vegetarian chili, made without meat. The name "chili con carne" is a slight corruption of the Spanish chile con carne, which means "chili with meat". Chili con carne is the official dish of the U.S. state of Texas. ...more on Wikipedia about "Chili con carne"
Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characteristically served over spaghetti or as a coney sauce. While served in many regular restaurants, it is most often associated with several fast-food chains in the Cincinnati area, including Skyline Chili, Gold Star, Empress, and Dixie. Cincinnati chili is mostly served in restaurants around the Tri-State area, with locations in Ohio, Kentucky, and Indiana. However, it now can be found in locations in Florida, Michigan, and West Virginia. Frozen and canned chili is also sold by the Cincinnati-based grocer Kroger in other states in the USA. Canned chili is available online through the web sites of the major chains. ...more on Wikipedia about "Cincinnati chili"
The coq au vin ("cock with wine") is a French stew of chicken (theoretically, rooster) cooked with wine. ...more on Wikipedia about "Coq au vin"
Cotriade (bret. Kaoteriad) is a fish stew specialty from the French province of Brittany that is made with different kinds of fish, as well as potatoes. Unlike bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over toasted French bread. ...more on Wikipedia about "Cotriade"
Daube is a classic French stew made with cubed beef braised in red wine and vegetables. For best flavor, it is cooked in several stages, and cooled for a day between each stage to allow the flavors to meld together. ...more on Wikipedia about "Daube"
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Etouffee (also spelled Étouffée, pronounced EH-too-FAY) is a Cajun seafood dish typically served over rice, similar to gumbo, very popular in New Orleans and in the Cajun country of the Atchafalaya River Basin to the west. ...more on Wikipedia about "Etouffee"
Fabada Asturiana, often simply known as Fabada, is a rich bean stew, originally from and most commonly found in Asturias, but widely available throughout Spain and in Spanish restaurants world-wide. ...more on Wikipedia about "Fabada Asturiana"
Feijoada, a traditional Angolan, Brazilian, Portuguese dish also common among other former Portuguese colonies, is a stew of black beans (in Brazil) or white or red beans in Portugal, with a variety of pork and beef products such as salted pork trimmings (ears, tail, feet), pork sausage and bacon, and salted beef (loin and tongue). Angolan and São Tomean feijoadas uses palm oil. Northeastern Portugal includes vegetables and uses red beans, while neighbouring Northwest prefers white beans. This dark purplish-brown stew is best prepared over slow fire in a thick clay pot. ...more on Wikipedia about "Feijoada"
Ghormeh Sabzi is an Iranian stew. The main ingredients are a mixture of sauteed herbs, consisting of leek, parsley, spinach, cilantro, and fenugreek. This mixture is cooked with kidney beans, green onions, chives, dried limes, and lamb or beef meat, and is served with Basmati rice. ...more on Wikipedia about "Ghormeh Sabzi"
Goulash is a hot dish, originally from Hungary, made of beef, onions, red peppers and paprika powder. Its name comes from Hungarian gulyás, from gulya " cowherd". ...more on Wikipedia about "Goulash"
Gumbo (from a Central Bantu word meaning okra) is a spicy, hearty stew or soup, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana. It is eaten year round, but is usually found during the colder months. This is due to the extended cooking time required, as a large pot full of simmering liquid will heat up the surrounding area. ...more on Wikipedia about "Gumbo"
Irish stew is a traditional Irish dish made from lamb or mutton as well as potatoes, onions, and parsley1. ...more on Wikipedia about "Irish stew" Connect with http://www.shortopedia.com.
Kare-kare is a Philippine stew or curry. Any Filipino fiesta, particularly in the Tagalog region, is not complete without kare-kare, which is made with a variety of vegetables. It is made from a peanut sauce (sometimes spiced with chili), stewed goat, chicken or beef, bagoong and occasionally offal or tripe. ...more on Wikipedia about "Kare-kare"
Kootu is a Tamil dish, common in Tamil Nadu and South India. It is fundamentally a vegetable stew, often cooked with coconut. As a rule it is not sour, since it does not use tamarind and usually does not use tomatoes. It is eaten along with rice that has been mixed with sambar. Its North Indian equivalent would be a curry, but it is never called that because curry in Tamil Nadu refers only to a dry curry, while anything in a gravy is classified as a kootu or kurma, depending on the spices used. ...more on Wikipedia about "Kootu"
Lancashire Hotpot originates from the days of heavy industrialisation in Lancashire, Northwest England, essentially consisting of meat, onion and potatoes left in a heavy pot baking on a low heat in the oven all day. It takes minimum effort to prepare and is a delicious and filling dish to return home to. It is sometimes served at parties in the North of England, because it is easy to prepare for a large number of people, and relatively inexpensive. ...more on Wikipedia about "Lancashire Hotpot"
Locro is a hearty stew popular in many parts of South America including Argentina, Peru, and Bolivia. ...more on Wikipedia about "Locro" shortopedia - now! shortopedia
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