for the best taste. Find the food today that suits you from our collection of different types of dishes.
Notes about stews
Combinations of solid food components cooked in liquid and eaten with the resulting gravy make up a stew. Any combination of vegetables and meat are acceptable ingredients; however, tougher cuts of meat, like beef, venison, poultry, sausages, and shellfish, that are best cooked slowly should be used. Stock is a typical cooking liquid for stews, however water is also a good option. Occasionally, a tiny bit of red wine, white wine, or another type of alcohol is added to enhance the flavor. You can also add seasonings in the form of spices and flavorings, or bouillon cubes.
Depending on the protein used in today food recipes, stews are usually cooked at a relatively moderate temperature, which allows flavors to meld for extended periods of time. The least tender cuts of beef work well for stewing because the slow, wet heat technique makes the flesh luscious and soft. It is hence well-liked for inexpensive cooking. Lean meat can easily become dry, but cuts with a certain amount of marbling and fluid connective tissue make for moist, flavorful stews. Stews can be made thicker by reduction or by adding flour, such as when coating meat pieces in flour before searing them or by making a roux, or beurre manié, which is a dough made of equal parts flour and fat. You can also use thickeners like arrowroot, potato starch, or cornstarch.
Varieties around the world
Bosnian pot
Bosnian stew, or Bosnian pot, is a delicacy valued for its versatility and deep flavor. Although there are many variations in Bosanski lonac recipes based on regional and personal preferences, chunked meat and vegetables are usually the key ingredients. The dish may use a combination of meats. It has been called Bosnia’s national dish. For centuries, Bosanski lonac has been a staple on the tables of both the wealthy and the impoverished. While the impoverished made do with what they had on hand, the wealthier added extra meat and other pricey components to the dish.
Beef, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and whole peppercorns—not ground—are typical components. You can use a wide variety of meats and vegetables for this kind of stew beef recipes. To make bosanski lonac, arrange the meat and veggies in a deep saucepan, then cover with water. Typically, the ingredients are not minced or finely chopped; instead, they are sliced into huge pieces. Bosanski lonac was first prepared in pottery pots and cooked in a ground pit or fireplace. Since there are fewer and fewer fires available for cooking, most cooks these days utilize a standard pot and a kitchen burner.
Birria
A meat stew or soup made with cattle, mutton, or chicken is called briga. Before the meat is cooked in a broth, it is marinated in an adobo consisting of vinegar, dried chiles, garlic, and herbs and spices such as cumin, bay leaves, and thyme. The Mexican dish birria originates in the state of Jalisco. It is frequently served during holidays like Christmas and Easter as well as joyous events like weddings, memorial services, and christenings.
Though there are differences in preparation methods, corn tortillas, onion, cilantro, and lime are frequently served with the dish. Birrierias are eateries or street carts that specialize in serving birria; they can be found all over Mexico, but particularly in Michoacán and Jalisco. But neighboring Mexican states like Aguascalientes, Zacatecas, and others have their own unique takes on the meal.
Bigos
Polish cuisine serves bigos, which is chopped meat of several varieties cooked with spices, shredded fresh cabbage, and sauerkraut. It can be enhanced with more veggies and wine and is served hot. The dish, which originated in Poland, has also spread throughout the huge Polish-Lithuanian Commonwealth and has become traditional there. The main ingredients of bigos are a combination of shredded fresh white cabbage and sauerkraut, along with various cuts of beef cut into bite-sized pieces.
The meats could include game, fowl, and beef or veal. They could also contain charcuterie, particularly different types of kiełbasa. Good bigos are said to require a variety of meats, so preparing them can be a good excuse to clear out your freezer and use up leftovers from other meat meals.Before chopping them up and braising them in lard or vegetable oil, some of the meats can be roasted. Bigos is a meal that is usually served as a snack for travelers and campers or enjoyed during outdoor activities like hunts or the Polish-named “kulig” sled ride.
It is believed to keep well and tastes better with each reheating. It can also be consumed indoors for breakfast, dinner, or as a hot appetizer at a dinner party before soup. In Poland, milk bars, pubs, and bistros frequently have it on their menus. Bigos stew beef recipes are especially connected to significant holidays like Christmas and Easter.
Tajine
Tajine dishes, which are flavorful today food recipes stews cooked slowly with sliced meat, chicken, or fish and vegetables or fruit, are popular in Algeria and Morocco. Dried fruits, nuts, and spices are also used. Ginger, cumin, turmeric, cinnamon, and saffron are examples of common spices. Vegetable tajines are made with chili and paprika. Tajine meals with prunes and spices often combine sweetness and sourness.
Bread is typically served with Tajines. Meats and vegetables can be cooked with very little water because the tajine pot’s domed or cone-shaped lid collects steam and returns the condensed liquid to the pot. This cooking technique is crucial in places with scarce water resources or without public water supply.
Brunswick
Brunswick stew is a tomato-based stew that typically contains vegetables, beans, and small game meat, though chicken is more frequently used these days. There is debate over the stew’s precise origins. Both Georgia and Virginia assert that they are the birthplaces of it; Georgia’s Brunswick County and Virginia’s Brunswick City both assert that it originated there. It might have started earlier in Braunschweig, in the modern-day northern German Duchy of Brunswick-Lüneburg.
Further reading
Hot pot
A pot of soup stock is kept boiling over a heat source set on the dining table for the purpose of serving a range of Chinese meals and ingredients to the diners to add to the hot stock, also known as steamboat or hot pot. A rich soup recipe called “hot pot” is typically served in a sizable metal pot. For the length of the dinner, the broth is simmered after being brought to a boil. Meat and vegetables that are still raw are prepared by simmering them in the broth.
To add more taste, the fried pieces are dipped into dipping sauces. Hot pot is typically served without rice or noodles on the side and is regarded as a main entrée. Hot pots can be made and consumed in a restaurant or at home. Thinly sliced meat, leafy vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and shellfish are common components in hot pots. Presliced raw materials are kept at a gentle boiling temperature so that they cook through fast and consistently in the simmering broth.
The majority of the raw foods that make up stew beef recipes may be cooked in a hot pot; however, their cooking periods may vary and they must be submerged in the soup and then taken out as needed. After turning off the heat source, the broth may be presented to the diners at the end of the dinner, having picked up various tastes from the additional co
