<Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Origin </Th> <Th> Description and distinctive ingredients </Th> </Tr> <Tr> <Td> Alicot </Td> <Td> </Td> <Td> France </Td> <Td> Stew made with poultry giblets and possibly the head , feet and wing tips . </Td> </Tr> <Tr> <Td> Andrajos </Td> <Td> </Td> <Td> Spain ( Jaén ) </Td> <Td> Stew of tomatoes , onions , garlic , red pepper and rabbit , thickened with cake flour . </Td> </Tr> <Tr> <Td> Asam pedas </Td> <Td> </Td> <Td> Indonesia Malaysia </Td> <Td> Sour and spicy stew dish made of seafood cooked in tamarind fruit juice , chili and other spices . </Td> </Tr> <Tr> <Td> Beef bourguignon </Td> <Td> </Td> <Td> France ( Burgundy ) </Td> <Td> Stew made of beef braised in red wine ( traditionally red Burgundy ) and beef broth , generally flavoured with garlic , onions and a bouquet garni , with pearl onions and mushrooms . </Td> </Tr> <Tr> <Td> Bicol Express </Td> <Td> </Td> <Td> Philippines </Td> <Td> Stew made from long chillies , coconut milk , shrimp paste or stockfish , onions , pork , and garlic . </Td> </Tr> <Tr> <Td> Bigos </Td> <Td> </Td> <Td> Poland Ukraine Lithuania </Td> <Td> Stew that features white cabbage , sauerkraut , various cuts of meat and sausages , often whole or puréed tomatoes , honey and mushrooms as ingredients . </Td> </Tr> <Tr> <Td> Birnen , Bohnen und Speck </Td> <Td> </Td> <Td> Germany </Td> <Td> Typical dish in which pears , beans and bacon are cooked together . </Td> </Tr> <Tr> <Td> Birria </Td> <Td> </Td> <Td> Mexico </Td> <Td> Spicy meat stew made of pork , goat , lamb , or mutton that is traditionally served on holidays , such as Christmas . </Td> </Tr> <Tr> <Td> Blanquette de veau </Td> <Td> </Td> <Td> France </Td> <Td> Bright veal ragout with mirepoix . </Td> </Tr> <Tr> <Td> Booyah </Td> <Td> </Td> <Td> United States ( Upper Midwestern ) </Td> <Td> Thick stew popular in the Upper Midwestern United States with meat and vegetables . Often prepared communally in large kettles , with several different meats . </Td> </Tr> <Tr> <Td> Bosnian Pot </Td> <Td> </Td> <Td> Bosnia and Herzegovina </Td> <Td> Typical Bosnian dish with ingredients : beef , lamb , cabbage , potatoes , tomatoes , carrots , parsley , garlic , and peppercorns ( whole , not ground ) . </Td> </Tr> <Tr> <Td> Bouillabaisse </Td> <Td> </Td> <Td> France ( Marseille ) </Td> <Td> Bony fish and seafood stew with vegetables and Provençal herbs and spices . The name refers to a `` simmering boil '' , the temperature of cooking the stew . </Td> </Tr> <Tr> <Td> Brudet </Td> <Td> </Td> <Td> Croatia </Td> <Td> Fish stew that is usually eaten with polenta . </Td> </Tr> <Tr> <Td> Brunswick stew </Td> <Td> </Td> <Td> United States ( Southern ) </Td> <Td> Tomato - based stew containing various types of lima beans or butter beans , corn , okra , and other vegetables , and one or more types of meat . Most recipes claiming authenticity call for squirrel or rabbit meat , but chicken , pork , and beef are also common ingredients . </Td> </Tr> <Tr> <Td> Buddha Jumps Over the Wall </Td> <Td> </Td> <Td> China </Td> <Td> Cantonese variation on shark fin soup . </Td> </Tr> <Tr> <Td> Buğu kebabı </Td> <Td> </Td> <Td> Turkey </Td> <Td> Turkish lamb and vegetable stew with a kebab name . </Td> </Tr> <Tr> <Td> Burgoo </Td> <Td> </Td> <Td> United States ( Midwestern and Southern ) </Td> <Td> Traditionally made with wild game , this spicy thick stew is similar to Irish or Mulligan stew , often served with cornbread or corn muffins . Often prepared communally , with several different meats . </Td> </Tr> <Tr> <Td> Cabbage stew </Td> <Td> </Td> <Td> </Td> <Td> Prepared using cabbage as a main ingredient . Pictured is kapuska . </Td> </Tr> <Tr> <Td> Cacciucco </Td> <Td> </Td> <Td> Italy </Td> <Td> Fish stew with several different types of fish and shellfish cooked in wine , tomatoes , and chili pepper . </Td> </Tr> <Tr> <Td> Cachupa </Td> <Td> </Td> <Td> Cape Verde </Td> <Td> Slow cooked stew of corn ( hominy ) , beans , and fish or meat ( sausage , beef , goat or chicken ) . </Td> </Tr> <Tr> <Td> Caldeirada </Td> <Td> </Td> <Td> Portugal </Td> <Td> Stew consisting of a large variety of fish , and sometimes shellfish , with potatoes , tomatoes and onions . </Td> </Tr> <Tr> <Td> Caldereta de cordero </Td> <Td> </Td> <Td> Spain </Td> <Td> Lamb or mutton stew . </Td> </Tr> <Tr> <Td> Caldo gallego </Td> <Td> </Td> <Td> Spain </Td>
<Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Origin </Th> <Th> Description and distinctive ingredients </Th> </Tr> <Tr> <Td> Alicot </Td> <Td> </Td> <Td> France </Td> <Td> Stew made with poultry giblets and possibly the head , feet and wing tips . </Td> </Tr> <Tr> <Td> Andrajos </Td> <Td> </Td> <Td> Spain ( Jaén ) </Td> <Td> Stew of tomatoes , onions , garlic , red pepper and rabbit , thickened with cake flour . </Td> </Tr> <Tr> <Td> Asam pedas </Td> <Td> </Td> <Td> Indonesia Malaysia </Td> <Td> Sour and spicy stew dish made of seafood cooked in tamarind fruit juice , chili and other spices . </Td> </Tr> <Tr> <Td> Beef bourguignon </Td> <Td> </Td> <Td> France ( Burgundy ) </Td> <Td> Stew made of beef braised in red wine ( traditionally red Burgundy ) and beef broth , generally flavoured with garlic , onions and a bouquet garni , with pearl onions and mushrooms . </Td> </Tr> <Tr> <Td> Bicol Express </Td> <Td> </Td> <Td> Philippines </Td> <Td> Stew made from long chillies , coconut milk , shrimp paste or stockfish , onions , pork , and garlic . </Td> </Tr> <Tr> <Td> Bigos </Td> <Td> </Td> <Td> Poland Ukraine Lithuania </Td> <Td> Stew that features white cabbage , sauerkraut , various cuts of meat and sausages , often whole or puréed tomatoes , honey and mushrooms as ingredients . </Td> </Tr> <Tr> <Td> Birnen , Bohnen und Speck </Td> <Td> </Td> <Td> Germany </Td> <Td> Typical dish in which pears , beans and bacon are cooked together . </Td> </Tr> <Tr> <Td> Birria </Td> <Td> </Td> <Td> Mexico </Td> <Td> Spicy meat stew made of pork , goat , lamb , or mutton that is traditionally served on holidays , such as Christmas . </Td> </Tr> <Tr> <Td> Blanquette de veau </Td> <Td> </Td> <Td> France </Td> <Td> Bright veal ragout with mirepoix . </Td> </Tr> <Tr> <Td> Booyah </Td> <Td> </Td> <Td> United States ( Upper Midwestern ) </Td> <Td> Thick stew popular in the Upper Midwestern United States with meat and vegetables . Often prepared communally in large kettles , with several different meats . </Td> </Tr> <Tr> <Td> Bosnian Pot </Td> <Td> </Td> <Td> Bosnia and Herzegovina </Td> <Td> Typical Bosnian dish with ingredients : beef , lamb , cabbage , potatoes , tomatoes , carrots , parsley , garlic , and peppercorns ( whole , not ground ) . </Td> </Tr> <Tr> <Td> Bouillabaisse </Td> <Td> </Td> <Td> France ( Marseille ) </Td> <Td> Bony fish and seafood stew with vegetables and Provençal herbs and spices . The name refers to a `` simmering boil '' , the temperature of cooking the stew . </Td> </Tr> <Tr> <Td> Brudet </Td> <Td> </Td> <Td> Croatia </Td> <Td> Fish stew that is usually eaten with polenta . </Td> </Tr> <Tr> <Td> Brunswick stew </Td> <Td> </Td> <Td> United States ( Southern ) </Td> <Td> Tomato - based stew containing various types of lima beans or butter beans , corn , okra , and other vegetables , and one or more types of meat . Most recipes claiming authenticity call for squirrel or rabbit meat , but chicken , pork , and beef are also common ingredients . </Td> </Tr> <Tr> <Td> Buddha Jumps Over the Wall </Td> <Td> </Td> <Td> China </Td> <Td> Cantonese variation on shark fin soup . </Td> </Tr> <Tr> <Td> Buğu kebabı </Td> <Td> </Td> <Td> Turkey </Td> <Td> Turkish lamb and vegetable stew with a kebab name . </Td> </Tr> <Tr> <Td> Burgoo </Td> <Td> </Td> <Td> United States ( Midwestern and Southern ) </Td> <Td> Traditionally made with wild game , this spicy thick stew is similar to Irish or Mulligan stew , often served with cornbread or corn muffins . Often prepared communally , with several different meats . </Td> </Tr> <Tr> <Td> Cabbage stew </Td> <Td> </Td> <Td> </Td> <Td> Prepared using cabbage as a main ingredient . Pictured is kapuska . </Td> </Tr> <Tr> <Td> Cacciucco </Td> <Td> </Td> <Td> Italy </Td> <Td> Fish stew with several different types of fish and shellfish cooked in wine , tomatoes , and chili pepper . </Td> </Tr> <Tr> <Td> Cachupa </Td> <Td> </Td> <Td> Cape Verde </Td> <Td> Slow cooked stew of corn ( hominy ) , beans , and fish or meat ( sausage , beef , goat or chicken ) . </Td> </Tr> <Tr> <Td> Caldeirada </Td> <Td> </Td> <Td> Portugal </Td> <Td> Stew consisting of a large variety of fish , and sometimes shellfish , with potatoes , tomatoes and onions . </Td> </Tr> <Tr> <Td> Caldereta de cordero </Td> <Td> </Td> <Td> Spain </Td> <Td> Lamb or mutton stew . </Td> </Tr> <Tr> <Td> Caldo gallego </Td> <Td> </Td> <Td> Spain </Td>
n. a highly seasoned stew made of several kinds of fish and shellfish
n. a highly seasoned stew made of several kinds of fish and shellfish
Cacciucco
Cacciucco Paila marina