Eintopf

A dish that is braised or stewed slowly; it emphasizes the cooking method rather than a specific recipe.

A ragout; a borrowed term that often sounds more culinary or slightly more refined than the plain word for stew.

A dish cooked slowly in a pan or skillet; it stresses the pan-cooking method and not necessarily a classic stew.

Soup; usually more liquid and lighter than a stew, so it is not a full match.

Goulash; a specific kind of stewed dish, usually with meat, often more seasoned and traditional.

A dish in the broadest sense; too general to be a precise synonym of stew.

A meat dish; it points to the main ingredient rather than the cooking method.

A vegetable dish; it emphasizes that the main ingredients are vegetables rather than meat.

Slow-braised; not a noun but a description of how the dish is cooked.

Cooked in liquid; a neutral descriptive phrase used more often in recipes or culinary texts.

Hearty, substantial, sometimes more savory or rich in taste; it describes the character of the food, not the dish category itself.