FabulousFusionFood's Stew Recipes 11th 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 2702 recipes in total:
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| Gerollte Kalbsbrust (Rolled Veal Breast) Origin: Liechtenstein | Gosht Pullao (Beef Pullao) Origin: India | Guatita (Ecuadorian Tripe Stew) Origin: Ecuador |
| Gesmoorde Vis (Salt Cod and Potatoes in Tomato Sauce) Origin: South Africa | Goulash Origin: Hungary | Guava Nectar Origin: Hawaii |
| Gestowe Soetpatats (Slow-cooked Sweet Potatoes) Origin: South Africa | Gourdes in Potage (Pottage of Gourd) Origin: England | Guiana Rice and Peas Origin: French Guiana |
| Gestowe Soetpatats (Slow-cooked Sweet Potatoes) Origin: South Africa | Govjadina Stroganov (Beef Stroganoff) Origin: Russia | Guinaar (Fried Chicken) Origin: Senegal |
| Ghanaian Cabbage Stew Origin: Ghana | Govjadina Tblisi i Griby (Tblisi Beef and Mushrooms) Origin: Georgia | Guinea Fowl with Coconut Cream Origin: Zimbabwe |
| Ghanaian Chicken Jollof Rice Origin: Ghana | Grain Mustard Based Fish Curry Origin: India | Guineafowl with Grapes Origin: Britain |
| Ghanaian Groundnut Soup Origin: Ghana | Grannat Chop Origin: Sierra Leone | Guinean Avocado Sauce Origin: Equatorial Guinea |
| Ghanaian Jollof Rice II (Ghanaian Jollof Rice) Origin: Ghana | Grape Jelly Meatballs Origin: American | Guinean Spinach Sauce Origin: Equatorial Guinea |
| Ghanaian Pepper Soup Origin: Ghana | Grasscutter Soup with Okra Origin: Ghana | Guinness Bottle Chicken Stew Origin: Saint Vincent |
| Gheema Origin: Britain | Grasscutter Stew Origin: Ghana | Guisado de Caranguejo (Crab Stew) Origin: Mozambique |
| Gheema Curry Origin: South Africa | Gratin Christophine (Chayote Gratin) Origin: Guadeloupe | Guisado de carne de porco com Amêijoas (Pork Stew with Cockles) Origin: Angola |
| Gibelotte aux Amandes (Gibelotte with Almonds) Origin: France | Gratin de pommes de terre des Antilles (Antilles Potato Gratin) Origin: Guadeloupe | Guisado de la Quinoa (Quinoa Stew) Origin: Peru |
| Gingko Rice Origin: Fusion | Green Bean and Potato Casserole Origin: American | Guisado del Inca (Inca Stew) Origin: Peru |
| Glace de Viande Origin: France | Green Bean Bredie Origin: South Africa | Guisado Perviuano de la Calabaza (Peruvian Pumpkin Stew) Origin: Peru |
| Gnocchi alla Puttanesca al Forno (Puttanesca Baked Gnocchi) Origin: Italy | Green Beans in Coconut Sauce Origin: Fusion | Guiso de Conejoa (Rabbit Stew) Origin: Peru |
| Gnon de Fonio Origin: Burkina Faso | Green Duck Curry Origin: Anglo-Indian | Gulai Kambing (Sumatran Goat Curry) Origin: Martinique |
| Goan Crab Claw Curry Origin: India | Green Pea and Liver Curry Origin: Sri Lanka | Gungo Rice and Peas Origin: Jamaica |
| Goan Lamb Xacutti Origin: India | Green Stew Origin: Nigeria | Guriltai Shul (Stewed Vegetables, Meat and Noodles) Origin: Mongolia |
| Goat curry Origin: India | Grenada Callaloo Soup Origin: Grenada | Gustum de Cucurbitis (Gourd Antipasto) Origin: Roman |
| Goat Curry with Potatoes Origin: Pakistan | Grenada Curry Goat Origin: Grenada | Gustum de Holeribus (Vegetable Relish) Origin: Roman |
| Goat in the Burmese Style Origin: Fusion | Grenada Oil Down Origin: Grenada | Gustum de praecoquiis (Starter with Apricots) Origin: Roman |
| Goat Meat and Root Vegetable Stew in Ale Origin: Britain | Grenadian Chicken Curry Origin: Grenada | Gustum Versatile (Turnover Antipasto) Origin: Roman |
| Goat Meat Groundnut Soup Origin: Ghana | Grenadian Coconut Curry Chicken Origin: Grenada | Guy Fawkes Gunpowder Casserole Origin: Britain |
| Goat Meat Pepper Soup with Calabash Nutmeg Origin: Nigeria | Grenadian Nutmeg Chicken Curry Origin: Grenada | Guyanese Chicken Curry Origin: Guyana |
| Goat Meat Soup Origin: Liberia | Grenadian Pelau Origin: Grenada | Guyanese Cook-up Rice and Peas Origin: Guyana |
| Goat Meat With Peas and Rice Origin: Saba | Grewel Forced (Meat Gruel) Origin: England | Guyanese Crab Callaloo Origin: Guyana |
| Goat Water Origin: Antigua | Grilled Mackerel with Spicy Dahl Origin: South Africa | Guyanese Pepper Pot Origin: Guyana |
| Goat Water Origin: Saint Kitts | Grima Fish Curry Origin: Kenya | Gwledd y Cybydd (The Miser's Feast) Origin: Welsh |
| Gombapaprikás (Mushroom Paprikash) Origin: Hungary | Groaty Pudding Origin: England | Gynggaudy Origin: England |
| Gombo et Kissar (Okra Stew with Kissar) Origin: Chad | Gronden Benes (Ground Beans) Origin: England | Habichuelas Guisadas (Dominican Bean Stew) Origin: Dominican Republic |
| Gombos au Boeuf (Beef and Okra) Origin: Central African Republic | Gruel of almanndes (Gruel of Almonds) Origin: England | Habichuelas Negras (Puerto Rican Stewed Black Beans) Origin: Puerto Rico |
| Gombos de Poisson Sec (Dried Fish with Okra) Origin: Chad | Gruyau (A Gruel of Husked Barley) Origin: France | Haddock Supper Origin: Ireland |
| Goose Risotto Origin: Fusion | Grzyby w śmietanie (Mushrooms with Sour Cream) Origin: Poland | |
| Gormeh Sabzi (Persian Lamb and Herb Stew) Origin: Iran | Guam Chicken Curry Origin: Guam |
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