pottage
pottage
/ˈpɑtədʒ/
noun
a stew of vegetables and (sometimes) meat
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gravy
gravy
/ˈɡɹeɪvi/
noun
the seasoned but not thickened juices that drip from cooking meats; often a little water is added
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beef bourguignonne
beef bourguignonne
/bˈiːf bˈɜːɡwɪɡnˌɑːn/
noun
beef and mushrooms and onions stewed in red wine and seasonings
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beef stroganoff
beef stroganoff
/bˈiːf stɹˈɑːɡɐnˌɔf/
noun
sauteed strips of beef and mushrooms in sour cream sauce served with noodles
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chicken stew
chicken stew
/tʃˈɪkɪn stˈuː/
noun
a stew made with chicken
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chili con carne
chili con carne
/tʃˈɪli kˈɑːn kˈɑːɹn/
noun
a hot dish of chopped meat with chili peppers and beans, originated in Mexico
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goulash
goulash
/ˈɡuˌɫɑʃ/
noun
a dish of meat and vegetables slowly cooked in liquid with paprika, originated in Hungary
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gumbo
gumbo
/ˈɡəmboʊ/
noun
a soup or stew thickened with okra pods
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Irish stew
Irish stew
/ˈaɪɹɪʃ stˈuː/
noun
a dish made with mutton, onions, and potatoes
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Lancashire hotpot
Lancashire hotpot
/lˈænkəʃɚ hˈɑːtpɑːt/
noun
a stew that consists of mutton or lamb cooked with vegetables and topped with sliced potatoes
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ratatouille
ratatouille
/ˌɹætəˈtuj/
noun
a dish consisting of tomatoes, zucchinis, peppers, eggplants, and onions cooked together, originated in France
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bigos
bigos
/ˈbiɡoʊz/
noun
a Polish stew of cabbage and meat
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brunswick stew
brunswick stew
/bɹˈʌnswɪk stˈuː/
noun
spicy southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes
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burgoo
burgoo
/bˈɜːɡuː/
noun
thick spicy stew of whatever meat and whatever vegetables are available; southern United States
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cassoulet
cassoulet
/kˈæsoʊlət/
noun
a stew of meat and beans, originated in France
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compote
compote
/ˈkɑmpoʊt/
noun
a cold dessert that consists of fruit which has been cooked in a syrup
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coq au vin
coq au vin
/kˈɑːk ˌoʊ vˈɪn/
noun
a dish in which chicken meat is cooked in wine, originated in France
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hot pot
hot pot
/hˈɑːt pˈɑːt/
noun
a stew of meat and potatoes cooked in a tightly covered pot
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mulligan stew
mulligan stew
/mˈʌlɪɡən stˈuː/
noun
Irish version of burgoo
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pot-au-feu
pot-au-feu
/pˈɑːtˌoʊfjˈuː/
noun
traditional French stew of vegetables and beef
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ragout
ragout
/ɹˈæɡaʊt/
noun
a dish of small pieces of meat boiled with vegetables and a variety of spices, originated in France
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scouse
scouse
/skˈaʊs/
noun
a stew of meat and vegetables and hardtack that is eaten by sailors
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chupe
chupe
/tʃuːp/
noun
*** a generic term used in South America to a variety of stew generally made with chicken
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mulligatawny
mulligatawny
/mˈʌlɪɡˌætɔːni/
noun
a soup of eastern India that is flavored with curry; prepared with a meat or chicken base
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solyanka
solyanka
/sɑːlɪænkə/
noun
*** a thick and sour soup of Russian origin that is common in Russia, Ukraine, Belarus, and other states of the former Soviet Union
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eggdrop soup
eggdrop soup
/ˈɛɡdɹɑːp sˈuːp/
noun
made by stirring beaten eggs into a simmering broth
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chakapuli
chakapuli
/tʃækæpjʊlaɪ/
noun
*** a Georgian stew. It is considered to be one of the most popular dishes in Georgia
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