Stew

France

Pot&eacute;e champenoise is a traditional stew originating from the Marne region. The stew is usually made with a combination of white beans, pork belly, pork shoulder, onions, carrots, turnips, leeks, celery, cabbage, potatoes, bouquet garni, peppercorns, and smoked sausages. The ingredients are simmered in water for a long time, and the broth is then served separately, with vermicelli noodles and often a baguette for dunking, while the meats and vegetables are served on another plate, often accompanied by mustard or horseradish. This stew is traditionally served to the grape pickers in the fall.

Potée champenoise

Pouteille is a traditional stew originating from the village of La Canourgue. The dish is made with a combination of pig's trotters, lard, beef, onions, potatoes, carrots, shallots, garlic, red wine, and bouquet garni. It was traditionally prepared in the baker's oven on Sundays and holidays. Nowadays, the stew is prepared throughout the year and sold in delicatessens. It's recommended to serve it with a glass of red wine and rye bread on the side.

Pouteille

Slovenia

Prekma&scaron; is a traditional peasant dish originating from the Kamnik area. This simple dish is made with a combination of ocvirki (a type of pork cracklings), apples, beans, and salt. The cracklings are lightly fried in a pot and mixed with apple cubes. The mixture is cooked for a few minutes until the apples become soft, and it's then mixed with boiled beans. The dish is cooked for a bit longer until the apples are very soft and mushy, and prekma&scaron; is then seasoned with salt to taste before it's served. In the past, the dish was typical for the whole Alpine region's rural countryside.

Prekmaš

Peru

Puca picante is a traditional dish originating from the region of Ayacucho. It is made with a combination of beets, peanuts, potatoes, onions, garlic, aji panca paste, and cumin. If desired, the stew can be enriched with the addition of beef, pork, or chicken. In Quechua, puca means red, referring to the vibrant color of this stew, while picante means spicy, so the name of the dish can be translated as spicy red. It is recommended to serve this delicious stew with rice or a green salad on the side.

Puca picante

India

Pulinkari is a traditional curry originating from Kerala. The dish is made with a combination of red pumpkin (kaddu), cucumbers, and a ball of tamarind soaked in water. The vegetables are cooked until tender, then mixed with a paste consisting of red chili peppers, fenugreek seeds, and grated coconut. The combination is brought to boil and removed from the heat, then mixed with tempered mustard seeds. This sour vegetable curry is stirred well, then served hot. It&rsquo;s a staple on numerous household menus in the region.

Pulinkari

Pulique is a Guatemalan stew consisting of beef or chicken, rice, garlic, tomatoes, onions, guaque chile peppers, and chicken stock. The stew is typically flavored with whole cloves, black peppercorns, and epazote. The beef is first baked, then combined with the rich sauce which is ladled over the meat before serving.

Pulique

As the name suggests, this thick and creamy variety of Indian kadhi is traditionally associated with Punjab. The base of the dish is prepared with a combination of yogurt and gram flour, also known as besan, and is typically flavored with a fragrant spice mixture that incorporates a variety of seasonings such as chili peppers, ginger, garlic, fenugreek, cumin, and mustard seeds. A common addition to Punjabi kadhi are pakora fritters, which are usually prepared with gram flour and often incorporate onions, spinach, or fenugreek leaves. This fragrant Punjabi dish is typically accompanied by rice or roti bread.

Punjabi kadhi

Spain

Rabo de toro is a traditional dish originating from the region of Andalusia, although it's eaten throughout the country. Each restaurant and region has their own recipe, but it's usually made with a combination of oxtail, olive oil, onions, garlic, carrots, celery, paprika, tomatoes, red wine, dry sherry, bay leaves, and parsley. Once cooked, this slow-braised stew is typically served with fried potatoes on the side. It is believed that rabo de toro dates back to Roman times, when the bull would be killed at a bullfight, and its tail would be braised and enjoyed in celebration. Nowadays, the dish is especially popular during the colder months of the year.

Rabo de toro

Ragout d'igname is a yam and beef stew that is popular in most West African countries, especially in Burkina Faso. The key ingredients used in the dish are yams, beef, garlic, ginger, onions, carrots, peppers, and tomatoes. This casserole-like dish is typically seasoned only with salt and pepper, and when the yam is soft and the sauce thickens, ragout d'igname is ready to be consumed, preferably piping hot.

Ragout d'igname

Rajma is one of the most popular vegetarian dishes of North India. It consists of red kidney beans which are stewed in a rich gravy combined with numerous spices. The dish is usually prepared for festivities and special occasions, when it is typically served alongside rice and breads such as roti. Although closely associated with North India, where it is a staple food, red kidney bean was actually brought to the country from central Mexico and Guatemala, but the Mexican version of the dish is much different than the Indian one. Hearty and nutritious, rajma remains one of the most loved vegetarian curries in Punjab and North India.

Rajma

Croatia

Rapsko sočivo is a traditional stew originating from the island of Rab. The stew is usually made with a combination of corn, wheat, chickpeas, rapski zelenčić beans, bacon, garlic, olive oil, onions, parsley, and salt. The wheat and chickpeas are soaked in water overnight, and the following day they are washed and cooked with the corn, salt, beans, onions, garlic, parsley, and bacon until everything is tender. The local rapski zelenčić beans don't need to be soaked as they are very small. Near the end of cooking, olive oil is added to the stew. Each place on the island has its own version of the recipe. Interestingly, a very small type of bean called Rapski zelenčić is traditionally used in the preparation of this stew.

Rapsko sočivo

Rasa kayi is a traditional mixed vegetable curry originating from South India, and it's especially popular in Karnataka. The dish is usually made with a combination of onions, hot peppers, carrots, potatoes, cauliflower, green beans, coconut milk, turmeric, coriander, chili powder, oil, and salt. The onions and hot peppers are saut&eacute;ed in oil until soft, and then mixed with the carrots, chili powder, coriander, turmeric, potatoes, and salt. The mixture is covered and cooked for a few minutes, and then mixed with the cauliflower, green beans, and a spice paste consisting of ginger, garlic, hot peppers, fennel seeds, and tomatoes. The dish is left to simmer for a while before the coconut milk is folded into the curry and stirred well. Rasa kayi is served hot, often with paratha or chapati on the side.

Rasa kayi

Rasol is a traditional stew consisting of meat and vegetables. It is usually made with pork, beef, or poultry boiled with a combination of vegetables such as carrots, onions, potatoes, peppers, peas, or celery roots. The cooked meat is usually cut and served on a plate with some of the cooking liquid and tender vegetables. Rich and filling, the dish is typically accompanied by horseradish sauce, sour cream, and mămăligă.

Rasol

Ra&scaron;tika na imotski is a traditional dish originating from the city of Imotski and the Dalmatian hinterlands area. This peasant dish is made with a combination of ra&scaron;tika (collard greens or wild cabbage), potatoes, carrots, oil, salt, pepper, and meat such as pork ribs or trotters. If desired, cubes of veal can also be added to the pot. The ingredients are simply cooked until everything is tender and fully cooked. This stew should have a mild flavor and the vegetables are served separately from the meat, on individual plates. It's recommended to serve the dish with kruh ispod peke (bread under the lid) and a glass of local red wine on the side.

Raštika na imotski

United States

Rat stew is a traditional dish originating from West Virginia, where people use various traps, never poison, to catch the key ingredient for the stew &ndash; a rat. Once they've been cleaned, skinned, and chopped, pieces of rat meat are dropped into a broth with garlic, wild onions, and similar local vegetables. The stew is usually served at gatherings or as a dinner at home. In Marlinton, West Virginia, there's even an annual roadkill cookoff showcasing this stew and similar dishes.

Rat Stew

Red curry is one of the most common curry varieties in Thailand. It combines red curry paste, coconut milk, vegetables and meat into a delectable and hearty meal. Red curry paste and coconut milk are the foundations of the dish, and their combination results in a perfectly balanced, creamy and spicy broth. The paste is created with dry red chilis which are mixed and ground with fragrant Thai spices such as shallots, garlic, galangal, kaffir lime leaves, lemongrass, shrimp paste, coriander, and cumin. When creamy red curry broth is created, other ingredients, which might include meat, seafood or tofu, and various vegetables are added and cooked in the broth to infuse all the fragrant aromas. Red curry differs from typical Indian curries since the broth is thin and almost soup-like. Even though it is spicy, the main features of red curry are its freshness and a smooth, creamy taste. The dish is eaten everywhere in Thailand and can be found at high-end restaurants or casual, authentic eateries. Red curry is usually served over plain rice and it is mainly eaten for lunch or dinner.

Red Curry

Despite its name, and like most Jamaican soups, red peas soup is a thick, flavorful stew consisting of meat such as beef or pork, starchy vegetables such as yams, potatoes, and red peas, and tender, chewy dumplings. The stew is additionally flavored with seasonings such as pimento and thyme. It keeps very well in the refrigerator and is believed to taste even better when reheated the next day.

Red Peas Soup

Red red is a popular Ghanaian stew consisting of beans, red palm oil, tomato paste, and flavorings such as garlic, ginger, chili, and onions. Some cooks like to add meat or fish broth into the stew, but it is completely optional. The stew is traditionally served with fried plantains on the side.

Red red

Indonesia

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Jackfruit rendang is a vegetarian or vegan version of the classic Indonesian dish known as rendang. Traditional rendang is a rich and tender coconut beef stew that's slow-cooked in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger, and chilies, among other ingredients. In the jackfruit version, young, unripe jackfruit is used as a substitute for beef. Young jackfruit has a neutral taste and a meaty texture, making it an excellent plant-based alternative for absorbing the complex flavors of the rendang sauce. When cooked, the jackfruit becomes tender and flaky, mimicking the texture of slow-cooked meat. Jackfruit rendang is prepared similarly to the meat version, starting with saut&eacute;ing a spice paste (rempah) made from grinding together the spices and aromatics. Coconut milk is then added, along with the jackfruit and sometimes kaffir lime leaves and tamarind paste for additional flavor. The mixture is simmered slowly until the jackfruit is tender and has absorbed the flavors of the spices, and the coconut milk has reduced to a thick, rich sauce that clings to the jackfruit pieces. Jackfruit rendang is usually served with rice, much like the original meat-based rendang.
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Rendang nangka

This rustic Portuguese pork stew is typically associated with northern parts of the country. The dish comes in numerous versions that usually consist of fattier cuts of boneless pork which are marinated in white wine, garlic, bay leaves, and cumin. The cuts are then slowly simmered in that same marinade. Roj&otilde;es has modest origins, but over time, it became a Portuguese classic, equally beloved in all parts of the country. The dish is traditionally paired with rice, potatoes, or country-style bread. The most popular variety of the dish is Minho-style roj&otilde;es, a version that often includes roasted chestnuts, blood, flour cakes called belouras or bolachos, tripe, pork&rsquo;s liver, and boiled blood.