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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.
Things got wacky as all heck in the '60s and '70s, when recipes like ham and bananas hollandaise and the nightmares of the Betty Crocker recipe box roamed the streets. There were no rules to be ...
The tradition of perpetual stew remains prevalent in South and East Asian countries. Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok, Thailand, which has been cooking for over 50 years as of 2025, [6] [7] and oden broth from Otafuku in Asakusa, Japan, which has served the same broth daily since 1945. [8]
Here we go! ‘Bass-O-Matic’ — Season 2 (1976) Gross-out humor is on full display in this sketch where Dan Akroyd’s salesman character advertises a blender that “lets you use the whole ...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat , especially tougher meats suitable for slow-cooking, such as beef , pork , venison , rabbit , lamb , poultry , sausages , and seafood .
TAKE a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt and nutmeg: stew all these together, and shake it up thick.
Cassoulet, a French bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisine; Cawl, a Welsh broth or soup; Cholent, a traditional Jewish Sabbath stew; Chupe, refers to a variety of stews from South America generally made with chicken, red meat, lamb or beef tripe and other offal