Essen und Getränke - Eintöpfe

a French beef stew made with red wine, beef broth, vegetables, and seasoned with herbs and spices

Rindfleisch-Bourguignonne

a Russian dish made with sautéed beef strips, mushrooms, onions, and a sour cream sauce, typically served over egg noodles or rice

Bœuf Stroganoff

a traditional Polish stew made with various meats, sauerkraut, cabbage, and a blend of spices

Bigos

a traditional southern American dish made with a variety of ingredients including lima beans, corn, okra, and meat, usually chicken or pork

Braunschweig Stew

a thick and highly seasoned stew or soup, typically made with a variety of meats and vegetables, and often served at outdoor gatherings and events

Burgoo

a stew of meat and beans, originated in France

Cassoulet

a dish in which chicken meat is cooked in wine, originated in France

Coq Au Vin

a dish made by cooking chicken pieces and vegetables in a broth or sauce until tender and flavorful

Hühnereintopf

a hot dish of chopped meat with chili peppers and beans, originated in Mexico

Chili con Carne

a dish of meat and vegetables slowly cooked in liquid with paprika, originated in Hungary

Gulasch

a traditional dish from Ireland made with lamb or mutton, potatoes, onions, and other vegetables

irischer Eintopf

‌a stew that consists of mutton or lamb cooked with vegetables and topped with sliced potatoes

Eintopf aus Lancashire

a dish consisting of tomatoes, zucchinis, peppers, eggplants, and onions cooked together, originated in France

Ratatouille

a Chinese dish that involves cooking thinly sliced meat and vegetables in a simmering broth at the table, with diners dipping the cooked ingredients into a variety of sauces

heißer Topf

a dish made by combining various ingredients, such as meat, vegetables, and potatoes, in a pot and cooking them together to create a hearty and flavorful stew

Mulligan Stew

a French beef stew that is cooked slowly with vegetables and aromatic herbs until the meat is tender and the broth is flavorful

Pot-au-feu

a thick soup or stew made by boiling vegetables, grains, and sometimes meat together

Suppe

a dish of small pieces of meat boiled with vegetables and a variety of spices, originated in France

Ragout

a type of stew that originated in Liverpool, England, typically made with beef or lamb, vegetables, and potatoes

Liverpooler

a type of creamy, seafood soup or stew popular in the Andean region of South America, particularly in Peru

Chupe

a traditional Georgian stew made with lamb or beef, tarragon, sour plums, and white wine

Chakapuli