"has been described as a ""kind of national dish in Crete"", Greece, and is also prepared on the Greek island of Icaria, where hares and partridges comprise the primary game meats available. Circa the early 1900s in eastern France and western Germany, hare stew was commercially-prepared and canned by various packers. Circa the early 1900s in the United States, rabbit stew was prepared using domestic or wild rabbits. Rabbit ragù is an Italian sauce and/or dish prepared using rabbit meat, tomato puree, vegetables and spices. Pasta such as pappardelle and Parmigiano-Reggiano are added to create the dish. Rabbit stew Rabbit"
"Sofrito (stew) Sofrito is a meat (lamb, beef, chicken) stew sautéed with potatoes, garlic, turmeric, and cardamom and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish. It is mostly common to eat it with chicken although other types of meat are sometimes also used. It originated in Sephardi Jewish communities that were expelled from Spain, and was eaten traditionally by them in regions including the Balkans, the Levant, Turkey and the Maghreb. Today"
"Mechado Mechado is a beef dish originating from Spain. It is often served in the Philippines, a former colonial realm of Spain. Soy sauce and ""calamansi"" juice are often added to the marinating liquid. The name ""mechado"" from the Spanish ""mecha"" meaning ""wick"". The traditional version of the dish uses a Spanish culinary practice of threading strips of pork back-fat through thick pieces of cheaper lean beef to render them tender. The larded pieces of beef are then marinated in vinegar, soy sauce, ""calamansi"" juice, crushed garlic, black pepper, bay leaf, and fish sauce (added later in the process). They"
"it is widely eaten in Israel. Sofrito (stew) Sofrito is a meat (lamb, beef, chicken) stew sautéed with potatoes, garlic, turmeric, and cardamom and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish. It is mostly common to eat it with chicken although other types of meat are sometimes also used. It originated in Sephardi Jewish communities that were expelled from Spain, and was eaten traditionally by them in regions including the Balkans, the"
"of meat and vegetables, similar to feijoada, while the poor and enslaved usually ate a mixture of black beans and manioc flour. Feijoada Feijoada () is a stew of beans with beef and pork of Portuguese origin. It is commonly prepared in Portugal, Macau, Angola, Cape Verde, Guinea-Bissau, Mozambique, Goa, India and Brazil, where it is also considered a national dish. However, the recipe differs slightly from one country to another. The name comes from ""feijão"", Portuguese for ""beans"". The basic ingredients of feijoada are beans with fresh pork or beef. In Brazil, it is usually made with black beans"
"Menudo (stew) Menudo, also known as ginamay, is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe or red chili sauce. The dish is made with garlic, onions, tomato, pork, liver (pork or beef), diced potato, raisins, diced carrots, green bell peppers, soy sauce, vinegar or calamansi and tomato sauce, and seasoned with salt and pepper. It is one of the most common offerings in ""karinderyas"" (small eateries that offer budget-friendly meals to local residents) and is"
"Feijoada Feijoada () is a stew of beans with beef and pork of Portuguese origin. It is commonly prepared in Portugal, Macau, Angola, Cape Verde, Guinea-Bissau, Mozambique, Goa, India and Brazil, where it is also considered a national dish. However, the recipe differs slightly from one country to another. The name comes from ""feijão"", Portuguese for ""beans"". The basic ingredients of feijoada are beans with fresh pork or beef. In Brazil, it is usually made with black beans (Feijoada à Brasileira). The stew is best prepared over low heat in a thick clay pot. It is usually served with rice"
"meat. Because of their extremely low fat content, they are a poor choice as a survival food. Hares can be prepared in the same manner as rabbits — commonly roasted or parted for breading and frying. ""Hasenpfeffer"" (also spelled ""Hasenfeffer"") is a traditional German stew made from marinated rabbit or hare. ""Pfeffer"" here means not only the obvious spicing with pepper and other spices, but also means a dish in which the animal's blood is used as a thickening agent for the sauce. Wine or vinegar is also a prominent ingredient, to lend a sourness to the recipe. Lagos Stifado"
"another dish called ""lengua mechada"". Mechado Mechado is a beef dish originating from Spain. It is often served in the Philippines, a former colonial realm of Spain. Soy sauce and ""calamansi"" juice are often added to the marinating liquid. The name ""mechado"" from the Spanish ""mecha"" meaning ""wick"". The traditional version of the dish uses a Spanish culinary practice of threading strips of pork back-fat through thick pieces of cheaper lean beef to render them tender. The larded pieces of beef are then marinated in vinegar, soy sauce, ""calamansi"" juice, crushed garlic, black pepper, bay leaf, and fish sauce (added"
"is in England (circa the 1910s and prior to this time), whereby the blood was sometimes used to enrich hare stew. ""Conejo en salmorejo"" is a very common rabbit stew dish in the Canary Islands prepared using marinated rabbit. Ingredients used in the marinade include wine, olive oil, cumin, garlic and various herbs, and it as an aromatic dish. It is sometimes served accompanied with Canarian wrinkly potatoes. ""Coniglio All' Ischitana"" is a traditional rabbit stew dish on the island of Ischia, which located off of the coast of Naples, Italy. Ingredients in Coniglio All' Ischitana include rabbit, tomato, white"
"Lomo saltado Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture. The dish is normally prepared by marinating sirloin strips in vinegar, soy sauce and spices, and stir frying these with red onions, parsley, tomatoes, and possibly other ingredients. The use of both potatoes (which originated in Peru)"
"Fabada asturiana Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with"
"Asado Huge herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat). The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. Asado, accompanied by maté tea, formed the basis of the gaucho diet. Usually"
"also commonly served in potlucks or buffet due to the inexpensive ingredients used in the dish. Menudo (stew) Menudo, also known as ginamay, is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe or red chili sauce. The dish is made with garlic, onions, tomato, pork, liver (pork or beef), diced potato, raisins, diced carrots, green bell peppers, soy sauce, vinegar or calamansi and tomato sauce, and seasoned with salt and pepper. It is one of the"
"In Rio, São Paulo, Espírito Santo and Minas Gerais, the Brazilian Feijoada (a black bean and meat stew rooted, recipe registered for the first time in Recife, state of Pernambuco) is popular especially as a Wednesday or Saturday lunch. Also consumed frequently is ""picadinho"" (literally, diced meat) or rice and beans. In Rio de Janeiro, besides the ""feijoada"", a popular plate is any variation of grilled bovine fillet, rice and beans, farofa and French fries, commonly called ""Filé à Osvaldo Aranha"". Seafood is very popular in coastal areas, as is roasted chicken (""galeto""). The strong Portuguese heritage also endowed the"
"States. Most of the immigrants were from Italy and Spain. The Italians introduced pizza, as well as a variety of pasta dishes, including spaghetti and lasagna. British, German, Jewish, and other immigrants also settled in Argentina, all bringing their styles of cooking and favorite foods with them. The British brought tea, starting the tradition of teatime. All of these cultures influenced the dishes of Argentina. Most regions of Argentina are known for their beef-oriented diet. Grilled meat from the ""asado"" (barbecue) is a staple, with steak and beef ribs especially common. The term asado itself refers to long strips of"
"Sfiha Sfiha ( ""sfīḥah""), is a pie-like dish originating from the Levant. It was introduced in Brazil and Argentina by Levantine immigrants, where it is known as esfiha or esfirra. In contrast to the modern use of lamb or beef, traditional sfiha are open-faced meat pies made with ground mutton. Historically, sfiha were much like dolma—simply ground lamb, lightly spiced, wrapped in brined grape leaves. In Brazil, sfihas are street popular food because they are cheap and fast. Sfihas are oven baked and come in two shapes: folded into a triangular pastry like fatayer, and open-faced (4 inches round flat"
"Carbonade flamande Carbonade flamande, alternatively spelt carbonnade or ""à la flamande"") (in Dutch stoofkarbonade (often plural: stoofkarbonaden or stoofkarbonades), Vlaamse karbonade (often plural: Vlaamse karbonaden or Vlaamse karbonades), stoverij or stoofvlees) (in English, Flemish Stew) is a traditional Belgian, French Flemish, Northern Brabantian and Zeelandic Flemish sweet-sour beef (or pork) and onion stew made with beer, and seasoned with thyme, bay leaves and mustard. Mushrooms or spiced bread can also be added. The term carbonade may also refer to a dish of grilled pork loin and certain beef stews cooked with red wine such as beef bourguignon in the east"
"wine, garlic, chili pepper and herbs such as rosemary, thyme, marjoram and basil. ""Fenkata"" is a traditional Maltese communal meal and feast prepared using rabbit in various dishes, and may include ""stuffat tal-fenek"", a rabbit stew, served atop spaghetti. Hasenpfeffer is a traditional stew in German cuisine prepared using hare or rabbit as a primary ingredient. Some preparation variations exist, but the blood of the hare or rabbit is traditionally used, which serves to thicken the stew. It is typically a very flavorful and delicious stew. Jugged hare and jugged rabbit are dishes that involves stewing an entire hare or"
"years ago in Delhi by a Hakeem. Nihari Nihari () is a stew from the Indian subcontinent consisting of slow-cooked meat mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. According to many sources, Nihari either originated in Hyderabad or Old Delhi in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern-day Lucknow, Uttar Pradesh, India. Nihari developed with the overall cuisine of Muslims of the Indian subcontinent. It has been an old popular delicacy in parts of Bangladesh, particularly"
"Nihari Nihari () is a stew from the Indian subcontinent consisting of slow-cooked meat mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. According to many sources, Nihari either originated in Hyderabad or Old Delhi in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern-day Lucknow, Uttar Pradesh, India. Nihari developed with the overall cuisine of Muslims of the Indian subcontinent. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for"
"Rabbit stew Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Some traditional regional preparations of the dish exist, such as ""Coniglio All' Ischitana"" on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in ""The Forme of Cury"" during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people, and is also a part of the cuisine of the"
"says that it actually came from Tagaytay in which there are a lot of cows. There's an old story that Tagaytay was part of Batangas. Bulalo Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines. It is also called ""Kansi"" in Hiligaynon/Ilonggo while it is called ""Pochero"" in Cebu (not to be confused with the Tagalogs' version of pochero). Many references have evolved"
"Encebollado Encebollado (Spanish: ""cooked with onions"") is a fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but tuna, billfish, or bonito may also be used. It may be served with ripe avocado. Its possible origins come from the Basque dish by the name of ""marmitako"". Encebollado is usually"
"Ayora Diaz book on the anthropology of Yucatán food Puchero Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word """"puchero"""" which means ""stewpot"". The dish is essentially equivalent to the ""cocido"" of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. A dish similar to puchero called sancocho is consumed in Colombia, Ecuador, República"
"cow's stomach, it is pre cooked, and boiled along meat, chorizo, peachick, tomato and potato. A dish originating from Portuguese Brazilian influence that takes a bit from the main Rioplatense culture. Very popular all over Brazil, feijoada also is popular in Uruguay (though not in Argentina). Consumed not only on the northeast but also all along the country, it is a black bean stew that, unlike the Brazilian feijoada, comes with potatoes (besides bananas and fariña), and made with beef more often than pork. It is also common to find chorizo and chorizo Colorado in Uruguayan feijoada. Bacalao is a"
"and assorted sausages, such as ""chouriço"", ""morcela"" (blood sausage), ""farinheira"", and others, which may or may not be cooked in the stew. The practice of cooking a meat (pork) stew with vegetables that gave origin to the feijoada from the Minho Province in Northern Portugal is a millenary Mediterranean tradition that can be traced back to the period when the Romans colonized Iberia. Roman soldiers would bring this habit to every Latin settlement, i.e., all of the provinces of Romania, the Vulgar Latin speaking area of Europe (not to be confused with the modern country solely), and this heritage is"
"in Italy, ""savoro"" in Greece (especially Ionian islands) and ""scabetche"" in North Africa. The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean ""escabeche"". However, like the other ""escabeches"", Belizean ""escabeche"" is based upon an acidic marinade — in this instance, onions marinated in vinegar. Escabeche Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish or meat (""escabeche"" of chicken, rabbit or pork is common in Spain) marinated and cooked"
"Cocido Cocido (Spanish) or cozido (Portuguese) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. In Spanish, ""cocido"" (, ) is the past participle of the verb ""cocer"" (to cook), so ""cocido"" literally means ""cooked [thing]."" In Portuguese, the word ""cozido"" (, ) means ""cooked"" ,""boiled"", or ""baked"", being the past participle of the verb ""cozer"" (""to cook"", ""to boil"", or ""to bake""). Spanish ""cocido"" is a cognate. Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (""garbanzos."")"
"Cocido Cocido (Spanish) or cozido (Portuguese) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. In Spanish, ""cocido"" (, ) is the past participle of the verb ""cocer"" (to cook), so ""cocido"" literally means ""cooked [thing]."" In Portuguese, the word ""cozido"" (, ) means ""cooked"" ,""boiled"", or ""baked"", being the past participle of the verb ""cozer"" (""to cook"", ""to boil"", or ""to bake""). Spanish ""cocido"" is a cognate. Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (""garbanzos."")"
"Puchero Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word """"puchero"""" which means ""stewpot"". The dish is essentially equivalent to the ""cocido"" of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. A dish similar to puchero called sancocho is consumed in Colombia, Ecuador, República Dominicana, Venezuela and Puerto Rico. In Andalusia, ""puchero"" was"
"Brunswick stew Brunswick stew is a traditional dish, popular in the American South, generally involving a tomato base, local beans, vegetables, and originally small game meat, though today often chicken. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century. The states of Virginia and Georgia both make claims for originating the stew, in addition to claims of a German origin. Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more"
"is called <nowiki>""haše""</nowiki> and very often used as a spaghetti sauce. It is made out of minced pork and veal meat, potato sauce, onion, garlic, flour and spices. In Malaysia, a similar dish is called ""bergedil"". It is usually made with minced meat, potatoes and onions, fried until brown. In Spanish, Portuguese and Latin American cuisines, there is a similar dish called picadillo (Spanish) or ""carne moída"" (Portuguese). It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), vegetables and spices that vary by region (the Portuguese and Brazilian version is generally ""carne"