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Types of Stew

Baeckeoffe​
Baeckeoffe​

If yes, this traditional Alsatian stew will come as a true revelation to you, a shining light that will guide you through the cold winter evenings to come. ‘Baeckeoffe’ simply means ‘baker’s oven’, and that is where these intensely flavoured rich stews were traditionally cooked.

Beef ​Bourguignon​
Beef ​Bourguignon​

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) If several of my cookbooks are to be believed, boeuf Bourguignon is not exactly a Burgundian dish. Sure, cooks have been making boeuf Bourguignon—or boeuf à la Bourguignonne, or even beef Burgundy, as it's sometimes called—in Burgundy for generations now, but so have cooks all over France and around the world.

Bigos​
Bigos​

A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!

Birria​
Birria​

Birria is a traditional Mexican dish most often made with goat meat or mutton, but beef, veal or pork can be used. It can be served as a stew or taco filling. A dish associated with the state of Jalisco but eaten in many parts of the country, birria is often served at celebrations such as weddings.

image: saveur.com
Cawl​
Cawl​

Cawl (pronounced ) is a Welsh dish. In modern Welsh the word is used to refer to any soup or broth. In English the word is used to refer to a traditional Welsh soup, usually referred to as cawl Cymreig in Welsh.

Chakapuli​
Chakapuli​

Season stew meat with salt. Add meat, along with scallions, tarragon, wine and water to a lidded 5-quart Dutch oven. Cover and cook until tender for 1 1/2 hours. Add meat, along with scallions, tarragon, wine and water to a lidded 5-quart Dutch oven. Cover and cook until tender for 1 1/2 hours.

source: wsj.com
Cocido ​Montañés​
Cocido ​Montañés​

Cocido montañés ('highlander stew' or 'mountain stew'), is a rich hearty bean stew, originally from and most commonly found in Cantabria in northern Spain. Cocido montañés is a warm and heavy dish whose …

Daube​
Daube​

This classic French braised beef, red wine, and vegetable stew is simple and delicious. This recipe ran in a Thanksgiving weekend package...

image: latimes.com
Fabada ​Asturiana​
Fabada ​Asturiana​

Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.

Gaisburger ​Marsch​
Gaisburger ​Marsch​

Gaisburger Marsch (German for "march of Gaisburg") is a traditional Swabian beef stew, named after Gaisburg, a district of Stuttgart. The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle.

Ghormeh ​Sabzi​
Ghormeh ​Sabzi​

Ghormeh Sabzi – Persian Herb Stew is one of the most delicious stews in Persian cuisine. A mixture of fragrant herbs and spices makes this stew very special! This post was first published on April 23rd, 2016.

Hachee​
Hachee​

Hachee is a traditional beef and onion stew found in virtually every Dutch home. It’s a delicious comfort dish to enjoy during the cold winter months. The long, slow cooking time produce super tender meat and a rich sauce with wonderful depth of flavor.

Olla Podrida​
Olla Podrida​

Olla podrida (UK: / ˌ ɒ l j ə p ɒ ˈ d r iː d ə, p ə-/, US: / ˌ ɒ l ə p oʊ-/; Spanish: [ˈoʎa poˈðɾiða], literally "rotten pot") is a Spanish stew made from pork and beans and a wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used.

Pichelsteiner​
Pichelsteiner​

(Pichelsteiner Topf) A Bavarian recipe with a history dating back a few centuries, this stew uses a bit of everything to yield a flavorful meal.

Potjiekos​
Potjiekos​

Potjiekos originated with the Voortrekkers, evolving as a stew made of venison and vegetables (if available), cooked in the potjie. As trekkers (pioneers) shot wild game, it was added to the pot. The large bones were included to thicken the stew.

Scouse​
Scouse​

Scouse is a stew, similar to Lancashire hotpot, usually of mutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or pickled red cabbage and bread.

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