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.

is sauerkraut stewed with lard, meat (mostly pork) and pearl barley

It consists of a stew of lean pork with a moderately spicy tomato sauce and peas

is a beef or lamb casserole traditional throughout the North of England

The dish consists of thinly sliced braised loin of veal, with duxelles and soubise layered between the slices, topped with Mornay sauce, and browned in the oven.

is a traditional Finnish oven-baked casserole dish, typically made of cabbage, ground meat, rice or pearl barley

is a traditional German stew

is a stew eaten in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium

Slices of veal are studded with bacon and slowly braised.

is a hearty German dish that primarily consists of boiled pork belly (Kesselfleisch) and freshly cooked Blutwurst and Leberwurst sausages.

is a Romanian stew prepared with tomato, garlic and sweet paprika

is a sauce that originated in Poland and became popular in France in the 18th century

It consists of Bratwurst cooked in vinegar.

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.