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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.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

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

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

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

A type of stew originating in Ireland that is made with lamb or mutton, potatoes, onions, and 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 Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.

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.

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

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 flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

A stew made from lamb and vegetables that is cooked slowly so that the meat is tender and to allow the vegetables to be flavored by the herbs and spices.

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 type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

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

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.