Romanian - Tocănițe

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

carne de vită bourguignon, tocană de vită bourguignon

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

stroganoff de vită, vită stroganoff

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

bigos, tocană de varză

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

tocăniță Brunswick, stufat Brunswick

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

tocană, ciorbă

a stew of meat and beans, originated in France

casaoulet, tocană de fasole cu carne

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

coq au vin, pui în vin

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

tocăniță de pui, făcănață de pui

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

chili con carne, mâncare cu carne tocată și ardei iute

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

gulaș, gulaș unguresc

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

tocană irlandeză, mâncare irlandeză

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

tocană Lancashire, tocăniță Lancashire

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

ratatouille, tocană de legume

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

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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

tocăniță mixtă, stufat combinat

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

tocăniță franceză de vită, ciorbă de vită franțuzească

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

mâncare de legume, ciorbă groasă

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

ragout, tocăniță

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

scousse, tărtăcuță

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

ciorbă de pește, tocăniță de fructe de mare

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

çakapuli, stufat georgian