Best Meat Stew
Pepperpot is a traditional meat stew from Guyana, widely recognized as the country's national dish, with origins in the cuisine of the indigenous Amerindian population. The stew is uniquely preserved and flavored with cassareep, a thick, dark syrup made from boiling cassava juice, which acts as a na...
Escudella is a traditional Catalan stew from the Catalonia region of northeastern Spain. It combines meats, sausages, vegetables, and legumes such as chickpeas or white beans in a rich broth, often with a large spiced meatball called a pilota. It is closely associated with Christmas Day meals and is...
Saltah is a traditional Yemeni stew widely regarded as the national dish of the country. It is composed of a rich meat broth, typically lamb or beef, heavily spiced and mixed with a chunky tomato-chili condiment known as sahawiq. Its most distinguishing feature is a thick layer of frothy, whipped fe...
Domoda is a traditional groundnut stew widely recognized as the national dish of The Gambia. It consists of meat such as beef or chicken slowly simmered in a rich, thick sauce made from concentrated peanut paste, tomatoes, and onions. The savory, nutty broth is typically enriched with root vegetable...
Cocido Madrileño is a traditional Spanish bean dish originating in Madrid. It’s recognized for its unique presentation: a rich broth followed by separately served chickpeas, vegetables, and various meats like pork belly and ham hock. This course-by-course serving method reflects the dish's history a...
Nikujaga is a classic Japanese comfort food consisting of meat and potatoes simmered in a sweet and savory broth. The dish typically includes thinly sliced beef or pork, potatoes, onions, carrots, and ito konnyaku noodles, seasoned with soy sauce, mirin, sake, and sugar. It was supposedly introduced...
Cocido maragato is a hearty chickpea stew from the Maragatería comarca in León province, Spain. It contains chickpeas, various pork cuts, chorizo, morcilla (blood sausage), and vegetables such as cabbage and potatoes. Unlike similar Spanish stews, it is traditionally served in reverse order: first t...
Puchero is a slow-cooked stew of Spanish origin found across Latin America and the Philippines. It is made with chickpeas, meat, and vegetables, and is closely related to the cocido madrileño. Regional variations exist, with different countries incorporating local ingredients such as plantains, corn...
Escudella i Carn d'Olla is a traditional Catalan stew and is considered the national dish of Andorra. It features a large meatball called pilota alongside various meats and local beans. The dish is typically served in two courses: the broth first, followed by the meat and vegetables. It is especiall...
Cocido lebaniego is a traditional, hearty chickpea-based stew originating from the Liébana valley in the Cantabria region of Spain. The dish is distinguished by its use of local mountain-cured meats, such as chorizo, blood sausage, and pork bone, alongside potatoes and cabbage. It is classically ser...
Rancho à portuguesa is a traditional Portuguese one-pot stew closely associated with the rural and working-class culinary traditions of central Portugal. The hearty dish combines chickpeas, pasta, potatoes, rice, and various cured or fresh meats such as chorizo, pork, and beef. Ingredients are layer...
Pichelsteiner is a thick, hearty German stew originating from the Bavarian Forest region. The dish is distinguished by its requirement of three distinct types of meat, typically a combination of beef, pork, and mutton, which are cooked alongside diced root vegetables. Key ingredients include potatoe...
