All Stews, Braises and Sauced Dishes

Dishes built around meat, vegetables or legumes slow-cooked in a sauce or braising liquid until tender, the sauce itself often the dish's defining feature. Belongs here: Aji de Gallina, Bobotie, Callaloo, Coq au Vin, Dal, Doro Wat, Feijoada, Fesenjan, Goulash, Mole Poblano, Moussaka, Pozole, Rendang, Sauerbraten, Shakshuka, Shepherd's Pie, Sinigang, Tagine, Thieboudienne. Does not belong here: a dish served as a clear soup or broth, grouped under soups and broths, or a dry roasted or grilled dish, grouped under roasted, grilled and fried dishes.