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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.

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

A traditional French stew prepared with beef that is slowly braised in red wine for several hours in a covered dish used to cook the stew, which is also referred to as a "daube" by the French.

A food dish common to South Africa that is basically a stew containing dried corn and beans or peas....

A dish in which the primary component is white beans that are stewed with a number of other ingredients.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A soup or stew popular in Caribbean countries that is prepared with Callaloo leaves obtained from taro root plants.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

A traditional Mexican stew or soup that is made by combining honeycomb beef tripe, pazole (hominy, pork, and red chiles), garlic, a pig's, a calf's foot or bone marrow, onions, dried chiles and other various seasonings.

A Belgian stew that is prepared with fish, vegetables, and seasonings that are blended into a rich sauce of cream, butter, and egg yolks.