stewing

This is one of the easiest recipes for this Polish stew known as bigos.

Brugoo is a spicy stew made with meat and vegetables. It dates back to frontier days when it was often made with deer and squirrel.

Romavaza is a dish of zebu, local meat similar to beef, cooked Madagascar style with paracress, a particular type of local greens, and served with rice. We have substituted zebu meat with beef, easier to find out of Africa, and the greens with watercress because of its piquant flavor.

Swedish meatballs are cooked in the pan. Serve meatballs with Swedish gravy.

Beef and onion stew is the kind of comforting dish to have when the temperatures go down.

First quality healthy vegetables are the main ingredients for this recipe.

Fesenjan is an Iranian dish traditionally made with duck or chicken. Serve fesenjan with rice.

This type of menestra is a meal on its own. To serve as an appetizer, halve the meat or just skip it. You can also change the vegetables to suit your taste. Stewing meat and vegetables together keeps the food moist. The result is a succulent dish, perfectly cooked and not dry at all.

The inviting and very satisfying Irish stew illustrates the stewing technique. Prepared usually with the tougher cuts from lamb or mutton and, being Irish, the vegetables had to include potatoes. A good Irish stew is thick and hearty not watered down like soup. A substantial dish and full of flavor.

This is a mildly spiced vegetable bowl Ethiopians enjoy in days when they cannot eat meat.