Farave

Farave, also known as faurave, is a term primarily used in the United Kingdom and Ireland to describe a type of stew or casserole. It is traditionally made with diced meat, vegetables, and sometimes grains or pulses, all simmered together in a liquid such as broth or water. The exact ingredients and preparation methods can vary significantly depending on regional or family traditions.

Historically, farave was a way to utilize tougher cuts of meat and a variety of vegetables, making it a nutritious and economical dish. It often features root vegetables like potatoes, carrots, and parsnips, along with onions and herbs. Lentils or barley might be added for thickening and added substance. The cooking process typically involves slow simmering to tenderize the meat and allow the flavors to meld.

While the term "farave" might not be as widely recognized internationally as other stew varieties, it represents a comforting and hearty meal. Modern interpretations can include a broader range of ingredients and spices, but the fundamental concept of a slow-cooked, mixed dish remains consistent. It is often served hot as a main course, sometimes accompanied by bread or dumplings.