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Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

A hearty Italian seafood stew that is generally created from the bits of fish remaining after the daily catches are sent to market.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

A type of thick stew containing whatever ingredients happen to be on hand when making it. Ingredients generally include meat, potatoes and a mixture of any type of vegetable that is available at the time.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

A vegetable, which is a member of the onion family, that has an appearance similar to a scallion. Long and round in shape, the stem of the leek is white at the root end and becomes increasingly darker green toward the top which is surrounded by stiff green or blue-green leaves, depending on the variety.

A slightly sweet, tender vegetable covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, or white, depending on the variety.

egg plant, egplant, vegetable, fruit,,