Meat stews

Bigos (), '''hunter's stew''', is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth.

American stew

sautéed beef served in sauce

lamb or mutton and root vegetable stew native to Ireland

Pörkölt () is a meat stew which originates from Hungary, however is eaten throughout Central Europe.

thumb|A bowl of escudella with pasta '''''Escudella i carn d'olla, or shorter escudella''''' (; ), is a traditional Catalan and Valencian soup made with meat and vegetables. Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.

Hachee () is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables. Hachee, based on beef, onions, apple butter, breakfast bread, and acid (usually vinegar or wine), is a typical example of traditional Dutch cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with potatoes.

Dimlama or dymdama is an Uzbek stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (lamb or sometimes veal or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables for dimlama may include, in addition to potatoes and onions, carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. It is served on a large plate an

Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular dish of the cuisine of Côte d'Ivoire.

stew

type of haleem popular in the Indian city Hyderabad

Pichelsteiner is a German stew that contains several kinds of meat and vegetables.

Guyanese dish

Spanish dish

soup of Andean origin, traditional in countries that comprise the Andean region

Philippine stew

rabbit meat dish

thumb| as eaten in Scandinavia (Norway, Sweden, Finland, Denmark). thumb|180px|Icelandic . (; ; ) is a clear meat and root vegetable soup eaten in Sweden and Finland. The meat, and the bones supplying the broth, is beef (frequently chuck), or sometimes pork, reindeer or moose. Vegetables commonly used include carrot, potato, celeriac, parsnip, turnip and rutabaga. Green peas and white cabbage is also common. Leek, peppercorns and bay leaves are often added for seasoning. Meat and vegetables are cut to roughly die-sized bits and boiled soft. An Icelandic variety, called , typically has lamb wi

lamb stew from the Turkish cuisine