European Stews, Braises and Sauced Dishes

Gathers the stews, braises and sauced dishes of European culinary traditions, including French boeuf bourguignon, Hungarian goulash, and Irish stew, spanning the continent's wine-, paprika- and root-vegetable-based slow-cooking traditions. The grouping reflects the region's own slow, moist-heat cooking tradition, whether built on wine, coconut milk, yogurt or a ground-nut paste, rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.