Science Fair Project Encyclopedia
A stew is a common food made of vegetables and meat in some sort of broth or sauce. The line between stew and soup is a fine one, but generally a stew's ingredients are cut in larger pieces, and a stew is more likely to be eaten as a main course than as a starter. There are exceptions though - an oyster stew is more like a soup, for example. Stewing has a long tradition in cookery. Popular recipes for regional stews, such as gumbo, bouillabaise, Brunswick stew, and burgoo, became common during the 19th century and have increased in popularity during the 20th century.
- Bouillabaisse, a fish stew from Provence.
- Cotriade, a fish stew from Brittany.
- Carne Guisada , a Tex-Mex stew
- Cassoulet, a French bean stew.
- Cawl, a Welsh stew.
- Chili con carne, an American stew.
- Coq au Vin, a chicken stew from Burgundy.
- Fabada Asturiana, a Spanish stew.
- Feijoada, Brazilian bean stew.
- Ghormeh Sabzi, an Iranian stew.
- Goulash, a Hungarian stew.
- Irish stew.
- Locro, an Argentine stew.
- Perpetual stew.
- Pörkölt , a Hungarian stew.
- Puchero , a Mexican stew
- Ragout , a highly seasoned stew.
- Ratatouille, a French vegetable stew.
- Sancocho , a stew from the Carribean.
- Waterzooi, a Belgian stew.
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