składniki: List of stews

Evidence: 100 • authority: 72

This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, and others, and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood are also used.

Evidence: 78 • authority: 72

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tende…

Evidence: 69 • authority: 72

Irish stew (Irish: stobhach Gaelach) or stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but in modern times also it is commonly made with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time or place to place. Basic ingredients include lamb or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour; mutton was cheaper and more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid. Irish stew is considered a national dish of Ireland. Irish stew is a cel…

Evidence: 33 • authority: 72

Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Stuffat tal-Fenek, a variation of rabbit stew, is the national dish of Malta. Other 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 Greek islands. Hare stew was commercially manufactured and canned circa the early 190…

Evidence: 33 • authority: 92

Development of a Three-Component Nutrient Density Calculator (NDC) for Mixed Dishes to Guide Innovation and Reformulation of Recipes.. Background Capturing the healthfulness of mixed dishes per serving can be a challenge. Objectives To develop a Nutrient Density Calculator (NDC) for mixed dishes to guide recipe innovation and reformulation. Methods Recipe files and nutrient composition data for mixed dishes came from the US Department of Agriculture Food and Nutrient Database for Dietary Studies (FNDDS 2021-2023). Included were mixed dishes with meat, poultry, seafood, grains, vegetables or legumes as their main ingredient, Asian and Mexican dishes, pizza, sandwiches, burgers, and nuts and…

Evidence: — • authority: 72

Peanut stew or groundnut stew, also known as maafe (Wolof mafé, maffé, maffe), and pate d'arachide (French), is a staple food stew in Western Africa. While maafe is a dish originating from Senegal, in Mali tigadéguéna (Bambara tigadɛgɛna) is also a stew that originated from the Mandinka and Bambara people of Mali and served with Malian fufu (tuwo). The origins of maafe are mistakenly confused with those of tigadèguèna. Maafe is a dish from the colonial era that consisted of rice, among other things, and was not known in Mali before it was imported into Senegal. The concept of peanuts was also unknown in Mali but Bambara groundnuts were widely used to prepare a variety of dishes. The proper…

Evidence: — • authority: 72

This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, which can be prepared using beef, pork or chicken.

Evidence: — • authority: 72

Ghormeh sabzi (Persian: قورمه سبزی, lit. 'Preserved Meat in Fat with Leaf vegetable') or Khoresht Sabzi (Persian: خورشت سبزی ) is a traditional Persian herbal stew. It is considered the national dish of Iran and is a very commonly served dish. Ghormeh sabzi has different variants, which are mainly based on the difference between the beans and meat used in the stew.

Evidence: — • authority: 72

A perpetual stew, also known as forever soup, hunter's pot or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied, and ingredients and liquid are replenished as necessary. Such foods can continue cooking for decades or longer if properly maintained. The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavourful due to the manner in which the ingredients blend together. Various ingredients can be used in a perpetual stew such as root vegetables, tubers (potatoes, yams, etc.) and various meats.

Evidence: — • authority: 92

Proteomic analysis of the eating quality of humped cattle beef from Rikaze cattle under various cooking methods.. This study used proteomic analysis to evaluate how four cooking methods impact the quality of beef from Rikaze humped cattle. Conventional boiling, high-pressure boiling, roasting and frying produced varying numbers of differentially abundant proteins (DAPs) in Longissimus dorsi and hind leg beef samples compared to the raw meat. Principal component analysis, hierarchical clustering and correlation analysis revealed 11 and 18 proteins significantly associated with meat tenderness and colour, respectively. Myosin heavy chain 7 (MYH7), myosin light chain 2 (MYL2) and myosin light…

Evidence: — • authority: 88

Cooking a Pot of Beef Stew: Navigating Through Difficult Times Through Slow Philosophy. The Slow Movement offers feminist scholars permission to inhabit multiple identities and recognizes the inherent value of care work as work. Against an intimate living backdrop of pancreatic cancer, COVID-19, and overwork, I practice Slow scholarship by embodied caring for three elders while experiencing powerful anxiety. Identifying as a daughter, mother, carer, student, friend, leader, and scholar, I look to a variety of wisdom sources outside universal concepts of value and time to ground myself in the present. Zen, Taoism, and existentialism suggest staying with anxiety as a viable means to live in a…

Evidence: — • authority: 92

Food Intolerance After Bariatric Surgery: A Narrative Review of Prevalence, Mechanisms, and Dietary Management.. Background: Bariatric surgery (BS) is the most effective long-term treatment for severe obesity, but many patients develop food intolerances that either reduce protein and micronutrient intake or shift consumption toward easily tolerated, calorie-dense "safe" foods (e.g., sweets, ice cream, sugar-sweetened beverages, refined-flour snacks), compromising nutrient adequacy and weight-loss maintenance. This narrative review summarizes evidence on the prevalence, mechanisms, and clinical impact of food intolerances after BS, focusing on red meat, dairy, water, cereal, and vegetables,…