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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.
Hochepot. The hochepot (Dutch: hutsepot) is a stew eaten in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century.
Hutspot with karbonade (pork chop) Flemish hutsepot. Hutspot (Dutch: [ˈɦʏtspɔt] ⓘ), hochepot (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional Dutch cuisine. Hutspot is also found in the Indonesian cuisine due to their colonial ties. [1]
The traditional choice for chicken and peanut stew is bone-in, skinless dark meat, ... Get the West African-Inspired Chicken & Peanut Stew recipe. Andrew bui. Classic Beef Stew.
Thanks to Crock-Pots and other slow cookers, it's possible to come home to a fully-prepared (and hearty) dinner after a long day without having to whip out your cutting board and turn on the stove.
The recipe has often been referred to as the country's national dish [15] but is also popular in the neighboring Nord region of France. Carbonade flamande/Vlaamse karbonaden/stoofvlees/stoverij: a Belgian beef stew, similar to the French beef bourguignon, but made with Belgian beer instead of red wine. Served with bread or fries and mustard ...
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.
A page from a late-14th-century manuscript of Forme of Cury with recipes for "drepee", parboiled birds with almonds and fried onions, and the first part of a recipe for "mawmenee", a sweet stew of capon or pheasant with cinnamon, ginger, cloves, dates and pine nuts and colored with sandalwood