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 2910 recipes in total:
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| Frango com Quiabo (Chicken with Okra) Origin: Angola | Funges (Mushrooms) Origin: England | Gelyne in Dubbatte (Hen in Wine Broth) Origin: England |
| Frango Zambeziana (Zambezi Chicken) Origin: Mozambique | Furmente with porpays (Grain Pottage with Porpoise) Origin: England | Gemfish in Chermoula Marinade Origin: New Zealand |
| Frankfurters in a Spicy Tomato Sauce Origin: American | Futali Origin: Malawi | Gentse Waterzooi Origin: Belgium |
| Freekeh Mansaf Origin: Syria | Futari (Sweet Potato and Pumpkin in Coconut Milk) Origin: Tanzania | Gerollte Kalbsbrust (Rolled Veal Breast) Origin: Liechtenstein |
| French Beans à la Poulette Origin: British | Fyletes in galyntyne (Fillets in a Sauce of Meat Juices) Origin: England | Gesmoorde Vis (Salt Cod and Potatoes in Tomato Sauce) Origin: South Africa |
| French Beans Maigre Origin: British | Fyletus in Galentyne (Fillets in a Sauce of Meat Juices) Origin: England | Gestowe Soetpatats (Slow-cooked Sweet Potatoes) Origin: South Africa |
| Fresh Fish Pepper Soup Origin: West Africa | Gaeng Khiaw Waen (Green Curry with Pork) Origin: Thailand | Gestowe Soetpatats (Slow-cooked Sweet Potatoes) Origin: South Africa |
| Fricase de Pollo (Cuban Chicken Fricassee) Origin: Cuba | Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot) Origin: Thailand | Ghanaian Cabbage Stew Origin: Ghana |
| Fricasée de Gibier (Fricasee of Bushmeat) Origin: French Guiana | Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot) Origin: Thailand | Ghanaian Chicken Jollof Rice Origin: Ghana |
| Fricassée de Coq (Chicken Fricassee) Origin: Mauritius | Gaeng Pa-naeng (Panang Curry) Origin: Thailand | Ghanaian Groundnut Soup Origin: Ghana |
| Fricassé de chatrou (Chatrou Fricassee) Origin: Guadeloupe | Gaeng Som (Thai Sour Curry) Origin: Thailand | Ghanaian Jollof Rice II (Ghanaian Jollof Rice) Origin: Ghana |
| Fricassé de lambis (Queen Conch Fricassee) Origin: Guadeloupe | Gaeng Som (Thai Sour Curry) Origin: Thailand | Ghanaian Pepper Soup Origin: Ghana |
| Fricassé de ouassous (Fricassée of Freshwater Prawns) Origin: Guadeloupe | Galinha à Portuguesa (Macanese Portuguese Chicken) Origin: Macau | Gheema Origin: Britain |
| Fried Ata Sauce Origin: Nigeria | Gallo Pinto Origin: Costa Rica | Gheema Curry Origin: South Africa |
| Fried Bistort Greens Origin: African Fusion | Gallo Pinto II Origin: Nicaragua | Gibelotte aux Amandes (Gibelotte with Almonds) Origin: France |
| Fried Chicken Emirati Style Origin: UAE | Galo Soup Origin: Liberia | Ginataang Kalabasa (Squash Cooked in Coconut Milk) Origin: Philippines |
| Fried Lamb's Kidneys with Guinness and Mushroom Sauce Origin: Ireland | Gambas ou langoustines au pastis (Prawns or Langoustines with Pastis) Origin: Monaco | Gingko Rice Origin: Fusion |
| Frijoles Paisas Origin: Colombia | Gambian Benachin Origin: Gambia | Glace de Viande Origin: France |
| Frikkadel Curry Origin: South Africa | Gambian Fish Pepper Soup Origin: Gambia | Glazed Turnips Origin: British |
| Frikkadels Origin: South Africa | Gambian Fish Yassa Origin: Gambia | Gnocchi alla Puttanesca al Forno (Puttanesca Baked Gnocchi) Origin: Italy |
| Fruit and Bacon Braised Red Cabbage Origin: Britain | Gambian Oxtail Pepper Soup Origin: Gambia | Gnon de Fonio Origin: Burkina Faso |
| Fruity Beef Casserole Origin: Britain | Gambian Pepper Soup II Origin: Gambia | Goan Crab Claw Curry Origin: India |
| Fruity Chicken Curry Origin: African Fusion | Gambian-style Okro Soup Origin: Gambia | Goan Lamb Xacutti Origin: India |
| Fruity Chicken Curry Origin: India | Garaasa be Dama (Sudanese Flatbread with Meat Sauce) Origin: Sudan | Goat curry Origin: India |
| Frumente yn lentyn (Frumenty in Lent) Origin: England | Garbansos con salchichas (Chickpeas with Sausages) Origin: Colombia | Goat Curry with Potatoes Origin: Pakistan |
| Fryplantain and Beans Origin: Ghana | Garden Eggs Stew Origin: Ghana | Goat in the Burmese Style Origin: Fusion |
| FSM Tinola Origin: Federated States Micronesia | Gari aux Crevettes (Gari with Prawns) Origin: Cameroon | Goat Meat and Root Vegetable Stew in Ale Origin: Britain |
| Ful Medames Origin: Somaliland | Gari Foto Origin: Ghana | Goat Meat Groundnut Soup Origin: Ghana |
| Fulkopir Baati Jhaal (Potato and Cauliflower Stew) Origin: Bangladesh | Gari Piñon Origin: Togo | Goat Meat Pepper Soup with Calabash Nutmeg Origin: Nigeria |
| Fumet de Caça (Hunter's Fumet) Origin: Mozambique | Garlic Roasted Chicken Origin: American | Goat Meat Soup Origin: Liberia |
| Funchi (Polenta) Origin: Bonaire | Gazpacho Manchego (Manchego Gazpacho) Origin: Spain | Goat Meat Tagine Origin: African Fusion |
| Funchi (Polenta) Origin: Curacao | Gbegiri (Bean Stew) Origin: Nigeria | Goat Meat With Peas and Rice Origin: Saba |
| Funchi Origin: Aruba | Gboma Dessi (Spinach Sauce with Beef) Origin: Togo | |
| Funchi Origin: Sint Eustatius | Gebraaide Hoender (Spiced Roast Chicken) Origin: South Africa |
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