European Stews, Braises and Sauced Dishes

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.

Tzimmes, or tsimmes (Yiddish: צימעס, Hebrew: צִימֶעס), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam).

Trippa alla romana is a traditional dish of Roman cuisine.

Oeufs en meurette is a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.

'Fërgesa') is a traditional Albanian dish prepared mainly in the region of Central Albania.

Stuffat tal-Fenek is a type of rabbit stew in Maltese cuisine.