Cassoulet is a rich, slow-cooked stew containing meat, pork skin and white beans, originating in southern France. It is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.
Wikipedia
A tagine is an important part of Moroccan cuisine and has been a part of the culture for hundreds of years. the word tagine also refers to the succulent, stew-like dish which is slow-cooked in the traditional cookware. Typically, a tagine is a rich mixture of meat, poultry, or fish, and most often includes vegetables or fruit. Vegetables may also be cooked alone in the tagine.
thespruceeats
Vegetables (carrots, potatoes, onions, beans, peppers, tomatoes, etc.), meat (tougher meats such as beef), water or stock or wine or beer. Cookbook: Stew Media:Stew. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. – Wikipedia
