FabulousFusionFood's Stew Recipes 2nd 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 almost nearly 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. So stews were almost certainly prepared during the Paleolithic and Neolithic periods, if not earlier. 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.
Even in hunter-gatherer societies stews are useful in that the slow cooking can make the most of tough meat and it can be combined with foraged grains, leafy greens, nuts and starchy tubers to yield a flavourful, low maintenance and nutritious meal. With the advent of agriculture almost all grains are amenable to stewing and combining grains and legumes in a stew provides a ready way to gain all the essential amino acids that humans (particularly children) require.
The boiling process of making stews also helps sterilize the ingredients, killing harmful bacteria and viruses. It can also help neutralize harmful chemicals, such as the cyanogenic compounds in bitter cassava and helps reduce bitterness in leafy greens, making the food both safer to eat and more palatable. The addition of flavouring ingredients (fruit, spices, herbs) during the cooking process can also alter the flavours of stews, making them more palatable and more appealing. This is particularly the case when adding components with high umami content (certain fish, seaweed, cruciferous vegetables, beans, soy sauce, mushrooms etc).
It is little wonder that, taken globally, the list of stews presented on this site is a long one.
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 2910 recipes in total:
Page 2 of 30
| Apfel-Rosinen Risotto (Apple and Raisin Risotto) Origin: Namibia | Arroz Negro con Marisco (Black Rice with Seafood) Origin: Spain | Bacalao Encebollado con Almendras al Estilo Canario (Cod with Onions and Almonds, Canary Style) Origin: Spain |
| Apios et Porros (Celery and Leeks) Origin: Roman | Artichokes à la Barigoulle Origin: British | Bachalu à Gomes (Salt Cod with Potatoes) Origin: Angola |
| Apple and Rhubarb Compote Origin: Britain | Aruba Chicken Origin: Aruba | Bacon and Cabbage Origin: Ireland |
| Apple and Tamarillo Compote Origin: British | Aruban Curried Chicken Origin: Aruba | Baekse Karē (Korean Curry Rice) Origin: Korea |
| Apple Sauce Origin: British | Aruban Curried Goat Origin: Aruba | Bagobe Jwa Lerotse (Sorghum Porridge with Cooking Melons) Origin: Botswana |
| Apples Stewed with Red Cabbage Origin: British | Aruban Curried Mutton Origin: Aruba | Bahamanian Boil Fish Origin: Bahamas |
| Appulmoy (Apple Stew) Origin: England | Asado de Tenera (Roast Veal) Origin: Spain | Bahamian Crab and Rice Origin: Saint Barthelemy |
| Apricot and Bergamot Chicken Origin: Britain | Asaro (Special Yam Pottage) Origin: Nigeria | Bahamian Lobster Curry Origin: Bahamas |
| Arbi ki Bhaji (Taro Curry) Origin: India | Asaro II (Yam Porridge) Origin: Nigeria | Baianas (Baian Beans) Origin: Roman |
| Ardshane House Irish Stew Origin: Ireland | Ashlyamfu (Noodles, Stew and Omelette) Origin: Kyrgyzstan | Bajan Curry Powder Origin: Barbados |
| Armenian Bamiya (Okra Stew) Origin: Armenia | Asian Duck Curry Origin: Fusion | Bajan Pepperpot Origin: Barbados |
| Arni Kappamas (Lamb and Potatoes Cooked in Tomato Sauce) Origin: Cyprus | Assegas n Tajin s Ifrawen (Camel tagine with dried apricots) Origin: Western Sahara | Bakalca (Slovenian Lamb Stew) Origin: Slovenia |
| Arni me Fasolia (Lamb with Haricot Beans) Origin: Cyprus | Atún con Pimientos y Tomate (Tuna with Chillies and Tomatoes) Origin: Spain | Bakeapple Chicken Curry Origin: Canada |
| Arni me kounouppidhi Mesaritico (Lamb with Cauliflower à la Mesaorias) Origin: Cyprus | Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia | Baked Beans with Nigerian Seasonings Origin: African Fusion |
| Arni me Spanaki (Lamb with Spinach) Origin: Cyprus | Atar Allecha (Spiced Green Pea Purée) Origin: Egypt | Baked Chicken in Guava Sauce Origin: Jamaica |
| Aromatic Lamb with Ginger and Potatoes Origin: Ireland | Atklit (Ethiopian Cabbage Potato Bowl) Origin: Ethiopia | Baked Parsnips Irish Style Origin: Ireland |
| Arroz a la Cubana (Cuban-style Rice) Origin: Philippines | Atok Ohwono (Dried Fish in Peanut Sauce) Origin: Equatorial Guinea | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica |
| Arroz al Horno con Perdiz (Baked Rice with Garlic) Origin: Spain | Attiéké du Mali (Malian Attiéké) Origin: Mali | Bakiou Stobá (Salt Cod Stew) Origin: Aruba |
| Arroz com Camarão (Rice with Prawns) Origin: Brazil | Aubergine et Citrouille à la pâte d’arachides (Aubergine and Pumpkin with Peanut Paste) Origin: Senegal | Bakiou Stobá (Salt Cod Stew) Origin: Bonaire |
| Arroz con Calamares (Rice with Squid) Origin: Spain | Aubergines et au Potiron (Aubergines and Pumpkin) Origin: Mali | Bakiou Stobá (Salt Cod Stew) Origin: Curacao |
| Arroz con Camarón (Rice with Prawns) Origin: Ecuador | Aurangabadi Naan Qaliya Origin: India | Balchão de Camarão (Goan Prawn Pickle) Origin: India |
| Arroz con Cerdo (Mexican Rice and Pork) Origin: Mexico | Australian Camel Stew Origin: Australia | Balti Chicken Pasanda Origin: Britain |
| Arroz con Chorizo (Rice with Chorizo) Origin: Ecuador | Avocado Leaf Flavoured Bean Stew Origin: Fusion | Bamia (Okra in Tomato Sauce) Origin: Egypt |
| Arroz con Dulce (Puerto Rican Coconut Rice Pudding) Origin: Puerto Rico | Awaze Tibs (Ethiopian Beef and Peppers) Origin: Ethiopia | Bamieh (Okra Stew) Origin: Iraq |
| Arroz con Gandules (Puerto Rican Rice and Beans with Sofrito) Origin: Puerto Rico | Ayam Begana (Chicken Begana) Origin: Cocos Islands | Bamies Yiahni (Okra with Tomato Sauce) Origin: Cyprus |
| Arroz con Leche (Ecuadorian Rice Pudding) Origin: Ecuador | Ayam Bumbu Rujak (Chicken with Rujak Gravy) Origin: Indonesia | Bamijas, Ulcinj Style (Ulcinj style Okra) Origin: Montenegro |
| Arroz con Leche (Rice with Milk) Origin: Colombia | Ayam Masak Lemak (Spicy Fenugreek Meat) Origin: Malaysia | Banana and Corn Casserole Origin: eSwatini |
| Arroz con Pollo (Chicken with Saffron Rice) Origin: Spain | Ayam Masak Lemak (Chicken in Creamy Coconut) Origin: Malaysia | Banana Porridge Origin: Jamaica |
| Arroz Con Pollo (Costa Rican Arroz con Pollo) Origin: Costa Rica | Ayam Panggang Origin: Christmas Island | Banana Stobá (Stewed Plantains) Origin: Curacao |
| Arroz con Pollo Guatemalteco (Chicken with Rice, Guatemalan Style) Origin: Guatemala | Ayimonlou (Togolese Rice and Beans) Origin: Togo | Banankou Fida (Sokossoko with Kidneys) Origin: Guinea |
| Arroz Con Pollo Panameño (Panamanian Arroz con Pollo) Origin: Panama | Ayimonlou et N'gbagba (Togolese Rice and Beans with N'gbagba) Origin: Togo | Banda (Smoked fish in Peanut Sauce) Origin: Chad |
| Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola | Azindéssi aux Boeuf (Beef in Peanut Sauce) Origin: Togo | Banga Soup Origin: Nigeria |
| Arroz de Moringa (Rice with Moringa Leaves) Origin: Mozambique | Baamiye Suqaar (Meat and Okra Stew) Origin: Somalia | |
| Arroz Integral com Mantiega de Amendoim e Bananas (Brown Rice with Peanut Mantiega and Bananas) Origin: Angola | Bacalao a la Crema de Espárragos y Pimientos (Salt Cod with Cream of Asparagus and Peppers) Origin: Spain |
Page 2 of 30