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| bouillabaisse |
a stew containing a variety of fish and shellfish, often cooked with saffron. |
| bourride |
(French) a stew from the south of France made with fish, vegetables, and white wine, flavored and thickened with mayonnaise containing crushed garlic, and served over bread. |
| gumbo |
a stew or soup thickened with okra. [1/3 definitions] |
| haricot |
a highly seasoned stew made of mutton or lamb and vegetables such as tomatoes, onions, and lima beans. [1/2 definitions] |
| hasenpfeffer |
a peppery stew of marinated rabbit. |
| Irish stew |
a stew of meat such as mutton or beef, with potatoes, onions, and a thick, brown gravy. |
| jug |
to stew in an earthenware vessel. [1/7 definitions] |
| mulligan stew |
a stew made of odd bits of meat and vegetables. |
| olla |
a spicy stew of meat and vegetables. [1/2 definitions] |
| oxtail |
the tail of an ox, esp. when skinned and used as the main ingredient in soup or stew. |
| pepper pot |
a West Indian stew made of meat or fish and vegetables, and flavored with cassava juice, red pepper, and other seasonings. [1/2 definitions] |
| ragout |
a strongly seasoned stew of French origin. [1/2 definitions] |
| ratatouille |
a vegetable stew made with eggplant, zucchini, tomatoes, green peppers, onions, and garlic, and served hot or cold. |
| slumgullion |
(informal) a thin stew, usu. made with meat and vegetables. |
| sobaheg |
in Wampanoag language and culture, a stew, often made with beans, corn, and meat. |
| stewpan |
a pan in which to stew food. |
| tablespoon |
a large spoon, used for serving or eating soup, stew, or the like. [1/4 definitions] |
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