Stews

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. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), a

thumb|A Portuguese-made tagine pot A tagine or tajine, also tajin or tagin () is a Maghrebi dish, and the earthenware pot in which it is cooked. It is also called or .

Ragout (, , ) is a stew served as a main dish.

Cholent or Schalet () is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is closely related to the French cassoulet and is believed to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.

Lobio () is a traditional Georgian dish of various kinds of prepared beans (cooked or stewed), also containing coriander, walnuts, garlic and onion. There are many varieties of lobio, both hot and cold.

Ethiopian and Eritrean stew or curry

Cachupa (, ) is a dish from the Cape Verde islands, West Africa. It is a slow-cooked stew of corn (hominy), beans, fish or meat (sausage, pork, beef, goat or chicken), and often morcela (blood sausage). Referred to as the country's national dish, each island has its own regional variation. The version of the recipe called cachupa rica tends to have more ingredients than the simpler cachupa pobre.

Pottage or potage (, ; ) is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

Bosnian dish

Western African stew

Tharid () also known as thareed, trid, tashrib, tashreeb or taghrib is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread cultural tradition, this unremarkable and humble dish was the

Locro or lojro (from the Quechua ) is a hearty thick squash or potato stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia.

Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In France a similar stew of a game animal (historically thickened with the animal's blood) is known as a ''''''.

type of stew

Callaloo ( , ; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo) is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called . Cuisines, including the plant or dishes called , vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called and uses taro leaves (known by many local names such as 'dasheen bush', ' bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia).

pot into which diverse foodstuff is placed and cooked and rarely emptied, with ingredients and liquid replenished as necessary

Türlü is a Turkish casserole made of stewed vegetables that may also include stewed meat. Varieties of the dish are also found in different Balkan cuisines. In particular, it is known as turli perimesh in Albania, tourlou in Greece, and turli tava in North Macedonia.

In South Africa, a potjiekos , literally translated "small-pot food", is a dish prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 18th century and found in the homes and villages of people throughout southern Africa. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.

Ajiaco () is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb Galinsoga parviflora, known locally as guasca or guascas. In Cuba, ajiaco is prepared as a stew, while in Peru the dish is prepared with a number of regionally specific variations.

Ndolé, also written Ndole or Ndolè, is a Cameroonian dish consisting of stewed ground peanuts, crayfish, garlic, onions, and ndoleh leaves (indigenous to West and Central Africa). The dish originated in Douala, in the Littoral Region of Cameroon. Ndolé is widely regarded as the national dish of Cameroon.

Peruvian dish

Chakapuli () is a Georgian stew. It is considered to be one of the most popular dishes in Georgia.

thumb|Chraime Chraime (, haraime) is a spicy fish stew with tomatoes from Northern Africa. The name of the dish comes from the Arabic word for "hot".

thumb|250px|Mućkalica Mućkalica () is a Serbian dish, a stew made of barbecued meat and vegetables. Its name is derived from mućkati, meaning 'to shake, stir, or mix'.

Giouvetsi, yiouvetsi, or youvetsi (, , from Turkish ) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki (orzo) or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves). Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.

Bulgarian vegetable dish

thumb|Gurupina, a traditional guiso from Province of Granada|Granadan cuisine. thumb|Guiso "potatoes with blood", served like a Tapas|tapa. Guiso is a Spanish meat dish prepared by roasting or frying combined with braising. It is typically a hot, mildly fatty food. Unlike stew, it allows the vapors to circulate during culinary process. In making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.

spicy Vietnamese dish

Domoda (also known as domoda farine or domodah) is a Senegalese dish. Like many dishes from Senegal, this one is also influenced by French cuisine. The name ragout comes from the French, a smooth, tomato-based sauce prepared with vinegar and vegetables, to which flour (farine) is added to thicken the sauce. Domoda is one of the emblematic recipes of Senegalese gastronomy. Alongside dishes such as thieboudienne and yassa, it is a favorite in Senegal. It is consumed mainly in Senegal, Mauritania, The Gambia, Guinea-Bissau and Guinea.

dish

West African stew

Chilean stew

Ghanaian stew

Creole stew with pork, chicken, seafood and vegetables

Charquicán is the dry meat popular in Incas times, used in different dishes around the Andean region. Charquican in Chile is a popular stew. A similar dish eaten in Northwest Argentina is called charquisillo, a dish made with ch’arki and rice.

thumb|Olluquito with pork (con cerdo) and white rice from the Uco District, [[Huari Province, Ancash, Peru]] thumb|Olluquito with chicken and white rice from Lima, Peru Olluquito, olluquito con carne (with meat) and '''olluquito con ch'arki' (with dried llama meat) are traditional dishes in Peruvian cuisine made with ulluku (Quechua, hispanicized spellings ulluco, olluco) a root vegetable that also has edible leaves. It is an important root crop in the Andean region of South America, second only to the potato. The leaf and the tuber are edible; the leaves are similar to spinach, and the root i

Balkan pork and mushroom stew

Caldou, also spelled kaldou, is a traditional dish from Senegal, particularly associated with the coastal regions. It is a broth-based meal primarily prepared with fresh fish and vegetables. The dish shares some visual similarities with the popular Senegalese Yassa, another fish-based dish, but differs significantly in its flavor profile and preparation techniques.

Hamin or dafina is a Sabbath stew made from whole grains, cubes of meat, chickpeas or beans, onion and cumin that emerged in Iberia among Sephardic Jews. The dish was developed as Jewish chefs, perhaps first in Iberia, began adding chickpeas or fava beans and more water to harisa, a Middle Eastern porridge of cracked durum wheat berries and meat, to create a more liquidy bean stew. The similar Sabbath stew cholent was developed based on hamin by Ashkenazi Jews in Europe, first in France and later Germany.

name of specific type of stew

cooking technique