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Close-up view of an Irish stew, with a Guinness stout. Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, with ovens being practically unknown to the ancient Gaels. [5]
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.
Bo kho (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam; Bollito misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy; Booyah, an American meat stew; Bosnian pot, a stew with beef or lamb which is a national dish in Bosnia and Herzegovina
Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. [43] Sopa de Gato: Spain (southern) Simple soup, typically includes water, bread, oil, garlic, and salt Sopas: Philippines: Noodle soup
Barley, lamb, mutton or beef, root vegetables (carrots, swedes), dried pulses Scotch broth is a soup originating in Scotland . The principal ingredients are usually barley , stewing or braising cuts of lamb, mutton or beef , root vegetables (such as carrots , swedes , or sometimes turnips ), and dried pulses (most often split peas and red ...
French onion soup is a clear soup made with beef broth and sautéed (caramelized) onions. [18] Garbure is a traditional dish in Gascony (southwest France), midway between a soup and a stew. Gazpacho (from Spain and Portugal) is a savory soup based on tomato. Goulash is a Hungarian soup of beef, paprika and onion.
A perpetual stew, also known as forever soup, hunter's pot, [1] [2] or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. [1] [3] Such foods
Krupnik (Polish: ⓘ) is a thick Polish soup made from vegetable or meat broth, containing potatoes and barley groats (kasza jęczmienna, archaically called krupy—hence the name). [1] [2] [3] Common additional ingredients include włoszczyzna (carrots, parsley, leek, and celery), onion, meat, and dried mushrooms.