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A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat.

A type of stew originating in Ireland that is made with lamb or mutton, potatoes, onions, and seasonings.

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

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 milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

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 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 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 small stocky game bird, similar to a quail or grouse that originated from the pheasant family. The meat is more moist than that of a grouse, but similar in appearance.

A small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat.

A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.