FabulousFusionFood's Stew Recipes Home Page
Classic goulash cooking outdoors in a traditional bogrács.
Welcome to FabulousFusionFood's Stew Recipes Page — Stews represent a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.
Stews have been around probably as long as humans have been cooking. All you need is a vessel to hold your ingredients and water and a means of heating that vessel. It can be as simple as a leather bag with stones heated in a fire dropped into it. Once you have clay or metal pots you can prepare stews next to or set directly over a fire. Stews are low-maintenance cookery, generally not requiring that the cooking pot be observed continuously. The slow cooking is also ideal for tenderizing tougher cuts of meat (neck, shin, tail etc). As these also tend to be the most flavoursome parts of animals, this also means that stews can be extremely flavourful. Stews also pair well with the local staple: potatoes, rice, bread, yams, cassava etc.
Some stews border on soups and the definition of whether a dish is a soup or a stew. A good example of this is Welsh cawl which can be served with more liquid as a soup or can be thickened as a stew and served with bread and/or potatoes. Most curries, due to their long, slow cooking and blend of ingredients can also be considered a subtype of stew.
Pretty much every culture on earth has a classic stew that's a major part of its cultural culinary repertoire. I have viewed and collected recipes for many of these on my travels. These and other classic stews from around the world are collected and presented here.
The alphabetical list of all the stew recipes on this site follows, (limited to 100 recipes per page). There are 1644 recipes in total:
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| A Bengal Currie Origin: Britain | Aliter Patina (Patina, Another Way) Origin: Roman | Aromatic Lamb with Ginger and Potatoes Origin: Ireland |
| A Messe of Greens Origin: Britain | Aliter patina de aparagis (A Dish of Asparagus, Another Way) Origin: Roman | Arroz al Horno con Perdiz (Baked Rice with Garlic) Origin: Spain |
| A Potage of Roysons (A Pudding of Raisins) Origin: England | Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Arroz com Camarão (Rice with Prawns) Origin: Brazil |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Aliter Patina de Asparagis II (A Dish of Asparagus, Another Way II) Origin: Roman | Arroz con Camarón (Rice with Prawns) Origin: Ecuador |
| Abadejo a la Pimienta Verde (Pollock with Green Pepper) Origin: Spain | Aliter Pisa Sive Faba (Peas or Beans, Another Way) Origin: Roman | Arroz con Chorizo (Rice with Chorizo) Origin: Ecuador |
| Afrikaanse Yakhni Origin: South Africa | Aliter Pisam Sive Faba (Peas or Broad Beans, Another Way) Origin: Roman | Arroz con Leche (Ecuadorian Rice Pudding) Origin: Ecuador |
| Agatoke (Plantain and Vegetable Porridge) Origin: Burundi | Aliter Sepias (Cuttlefish, Another Way) Origin: Roman | Arroz con Leche (Rice with Milk) Origin: Colombia |
| Agneau au Cari (Lamb Curry) Origin: Reunion | Aliter tisanam (Barley Soup, Another Way) Origin: Roman | Arroz con Pollo (Chicken with Saffron Rice) Origin: Spain |
| Agnum Simplicem (Plain Lamb) Origin: Roman | Almejas à la Naranja (Clams with Orange Sauce) Origin: Spain | Arroz con Pollo Guatemalteco (Chicken with Rice, Guatemalan Style) Origin: Guatemala |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Aloo Bhaji Origin: India | Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola |
| Ah Mè Thar Hin (Myanmar Beef Curry) Origin: Myanmar | Alu Achari Origin: India | Arroz Integral com Mantiega de Amendoim e Bananas (Brown Rice with Peanut Mantiega and Bananas) Origin: Angola |
| Ah Mè Thar Hin (Beef Curry) Origin: Myanmar | Alu ko Achhar (Potatoes with Split Peas) Origin: Nepal | Aruba Chicken Origin: Aruba |
| Ahlu Hin (Potato Curry) Origin: Myanmar | Alubias Blancas Con Almejas (White Beans with Clams) Origin: Spain | Aruban Curried Chicken Origin: Aruba |
| Ajiaco Criollo (Cuban Creole Stew) Origin: Cuba | Alubias blancas con calamar y aceite de romero (White Beans with Squid and Rosemary Oil) Origin: Spain | Aruban Curried Goat Origin: Aruba |
| Ajlouke et Potiron (Pumpkin Dip) Origin: Tunisia | Amala and Ewedu Origin: Nigeria | Aruban Curried Mutton Origin: Aruba |
| Ak-Ni Korma Origin: India | Amashaza mu gitoke (Peas with Plantains) Origin: Uganda | Asado de Tenera (Roast Veal) Origin: Spain |
| Akoho sy Voanio (Chicken in Coconut Milk) Origin: Madagascar | Ambotic Origin: Mozambique | Asaro (Special Yam Pottage) Origin: Nigeria |
| Alicam vel sucum tisanae (Spelt or Barley Gruel) Origin: Roman | Ambrevades au Curry (Pigeon Pea and Coconut Curry) Origin: Comoros | Asaro II (Yam Porridge) Origin: Nigeria |
| Alitcha Birsen Origin: Eritrea | Amêijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Asian Duck Curry Origin: Fusion |
| Aliter Coliclos I (Sprouts, Another Way, I) Origin: Roman | Amiwo au Poulet 2 (Amiwo with Chicken) Origin: Benin | Atún con Pimientos y Tomate (Tuna with Chillies and Tomatoes) Origin: Spain |
| Aliter Coliclos II (Stalks, Another Way, II) Origin: Roman | Amulatum Aliter (Another Thick Sauce) Origin: Roman | Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia |
| Aliter Coliclos III (Stalks, Another Way, III) Origin: Roman | Anadl y Ddraig (Dragon’s Breath) Origin: Welsh | Atar Allecha (Spiced Green Pea Purée) Origin: Egypt |
| Aliter Coliclos IV (Stalks, Another Way, IV) Origin: Roman | Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Atklit (Ethiopian Cabbage Potato Bowl) Origin: Ethiopia |
| Aliter Coliclos V (Stalks, Another Way, V) Origin: Roman | Anguillan Rice and Peas Origin: Anguilla | Attiéké du Mali (Malian Attiéké) Origin: Mali |
| Aliter Conchiclam Sic Facies (Legumes, Another Way, Are Made Thus) Origin: Roman | Angwa Mo (Ghanaian Rice Pilaf) Origin: Ghana | Aurangabadi Naan Qaliya Origin: India |
| Aliter cucumeres (Cucumber with Fennel Seed) Origin: Roman | Ansjovisfisk (Fish with Anchovies) Origin: Sweden | Australian Camel Stew Origin: Australia |
| Aliter Cucumeres Rasos (Peeled Cubumbers, Another Way) Origin: Roman | Antipasto Rice Origin: Italy | Awaze Tibs (Ethiopian Beef and Peppers) Origin: Ethiopia |
| Aliter Fabaciae (Green Beans, Another Way) Origin: Roman | Apelsinfisk (Fish with Orange) Origin: Sweden | Ayam Bumbu Rujak (Chicken with Rujak Gravy) Origin: Indonesia |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Apios et Porros (Celery and Leeks) Origin: Roman | Ayam Masak Lemak (Spicy Fenugreek Meat) Origin: Malaysia |
| Aliter in Echino (Sauce for Sea Urchin) Origin: Roman | Apple and Rhubarb Compote Origin: Britain | Ayam Masak Lemak (Chicken in Creamy Coconut) Origin: Malaysia |
| Aliter In Echino (Sea Urchin, Another Way) Origin: Roman | Appulmoy (Apple Stew) Origin: England | Ayimonlou (Togolese Rice and Beans) Origin: Togo |
| Aliter ius in pisce elixo (Sauce for Poached Fish, Another Way) Origin: Roman | Apricot and Bergamot Chicken Origin: Britain | Ayimonlou et N'gbagba (Togolese Rice and Beans with N'gbagba) Origin: Togo |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Arbi ki Bhaji (Taro Curry) Origin: India | |
| Aliter Leporem ex Suo Iure (Another, Hare in its Own Gravy) Origin: Roman | Ardshane House Irish Stew Origin: Ireland |
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