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Flemish stew, [1] known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ⓘ) or stoverij and in French as carbon(n)ade flamande, [2] [3] and also known as "grandma's stew", is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands, Aosta Valley (Italy) and French Flanders.
The Flemish influence can be seen in beer-flavored dishes such as coq à la bière, where the bitterness of the beer is often softened by a sweet taste, like the pain d'épices in Flemish stew, or the fruit in lapin à la tournaisienne (rabbit with prunes). These dishes, especially those featuring rabbit, are typical of festive occasions.
Chakapuli – Georgian stew; Chocolate-covered prune – Confectionery; Colțunași – dumpling sometimes prepared with a filling of a whole plum; Damson gin – Liqueur; Erik Ași – plum dish in Turkish cuisine prepared with prunes, rice and sugar [1]
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.
Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer. 4.
The Flemish and Brabant cities of Bruges, Antwerp, and Ghent became the largest trading cities in Europe, where the richest people settled and where goods were brought from all over the world, including spices from India and exotic fruits from warm countries. A Richly Laid Table with Parrots, Jan Davidsz de Heem, c. 1650. On the table one can ...
Form the mixtures into small balls and place atop the stew, leaving enough room around each dumpling for them to expand in the oven. Bake the stew for 30 to 40 minutes at 350 degrees Fahrenheit ...
Tzimmes, or tsimmes (Yiddish: צימעס, Hebrew: צִימֶעס), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam). [1] [2] [3]