| CASSOULET | A French stew made from haricot beans and goose, duck, pork sausages, etc (9) |
| RAGU | Italian sauce whose name sounds like a French stew |
| CODDLE | Dublin dish of boiled sausages etc (6) |
| FRYUP | Bacon, sausage, etc. meal |
| FLAGEOLET | The pale-green immature seed of a haricot bean, cooked and eaten as a vegetable (9) |
| CARBONADE | A beef stew made with beer (9) |
| CANELLINI | White haricot beans |
| FRICASSEE | French stew of chicken served in a white sauce (9) |
| ANAEROBIC | Shelled haricot bean disintegrated without oxygen |
| NORTHWEST | Ulster stew made for One Direction (5-4) |
| LOBSCOUSE | Stew made by shy Liverpudlian |
| CASSEROLE | Stew made by idiot in church office |
| CANNELLONI | From "pipe, reed, stem" and with a similar name to a white haricot bean, a variety of tubular pasta; or, a dish of said rolls stuffed with minced beef and cheese or ricotta and spinach (10) |
| OXTAIL | Soup or stew made from a cow's rear appendage (6) |
| WASTE | A stew made from scrap material (5) |
| DAL | Indian stew made from pulses and spices |
| BAPS | Snack bar's offering primarily beans and pork sausages (4) |
| AMHARIC | Some ham, haricot beans and tongue (7) |
| IRISH | _ stew, a stew made of mutton or lamb with potatoes, onions, etc (5) |
| FOWL | Duck, duck, duck, and goose |
