Search results
Results from the WOW.Com Content Network
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Ghivetch is known throughout the Balkans as a traditional autumn vegetable stew, but it is most closely associated with Moldova and Bulgaria. [1] [2] It is a national dish of Moldova, where it is called ghiveci. [3] It is a dish eaten by Danube Swabians. [4]
Turn a rustic stew into an elegant dinner by making this traditional Beef Burgundy for a special occasion. It gets its flavor from red wine, mushrooms, onions, and plenty of fresh thyme. Get Ree's ...
Stew A traditional Catalan meat and vegetable stew and soup. Typically during Christmas celebrations. Fabada Asturiana: Spain (Asturias) Chunky Dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (lacón) or bacon (tocino), black pudding (morcilla), chorizo, and saffron (azafrán) Fanesca: Ecuador: Fish ...
Slow-Cooker Vegetable Stew Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. A dollop of pesto on top and some homemade garlic croutons is an easy way to elevate ...
Bigos, a traditional stew in Polish cuisine; Birria, a traditional stew from Mexico; Bo kho (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam; Bollito misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy; Booyah, an American meat stew
My homemade lentil stew comes together in 20 minutes, and I make it every winter. You can add a myriad of different leftover vegetables from your fridge or freezer.. The stew can be served over ...
Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ⓘ; Occitan: ratatolha [ʀataˈtuʎɔ] ⓘ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French:). [1]