FabulousFusionFood's Stew Recipes 12th 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 1739 recipes in total:
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| Mushroom and Burdock Soup Origin: Fusion | Nigerian Goat Stew Origin: Nigeria | Oxtail Pot Pies Origin: South Africa |
| Mushrooms à la Greque Origin: France | Nigerian Guinea Fowl Stew Origin: Nigeria | Oysters in Cynee (Oysters in Spiced Bread Sauce) Origin: England |
| Mushrooms Risotto Origin: Italy | Nigerian Guineafowl Pepper Soup Origin: Nigeria | Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans) Origin: Venezuela |
| Muskels in Bruet (Mussels in Bruet) Origin: England | Nigerian Spiced Grasscutter Pepper Soup Origin: Nigeria | Packet and Tripe Origin: Ireland |
| Mutton and Coconut Cream Curry Origin: Fusion | Nigerian Spicy Scrambled Eggs Origin: Nigeria | Paella de Carne de Caza (Bushmeat Paella) Origin: Equatorial Guinea |
| Mutton in the Burmese Style Origin: Fusion | Nihari Lamb Origin: Pakistan | Paella de Pintada (Guineafowl Paella) Origin: Equatorial Guinea |
| Mutton Pilau Origin: India | Nila Bumbu Acar (Sour Spicy Carp) Origin: Indonesia | Paella Valencia Origin: Spain |
| Mutton Rendang Origin: Indonesia | Njanga Rice Origin: Cameroon | Paella Valencia de la Huerta (Traditional Chicken Paella) Origin: Spain |
| Mutton Saag Origin: India | Nkatenkwan (Ghanaian Peanut Soup) Origin: Ghana | Palak Paneer (Paneer with Spinach) Origin: India |
| Mykai (Mushrooms in Honey) Origin: Roman | Noteye (Nutty) Origin: England | Palandy Origin: Sri Lanka |
| N'dolé (Bitterleaf Stew) Origin: Cameroon | Nowmbyls of Muskyls (Mussels in Almond Milk Sauce) Origin: England | Palaver 'Sauce' Origin: West Africa |
| N'dolé avec Poisson (Fish and Bitterleaf Stew) Origin: Gabon | Nyaba Origin: Sudan | Palaver Chicken Origin: Ghana |
| N'dolé avec Poulet (Chicken N'Dolé) Origin: Cameroon | Nyama ya Figo (Beef and Kidneys) Origin: Tanzania | Palm Butter Soup Origin: Liberia |
| Naatukodi Pulusu (Country Chicken Sour Curry) Origin: India | Nyama yeMbudzi (Traditional Zimbabwean Goat Meat Stew) Origin: Zimbabwe | Palm Soup Base #2 Origin: Liberia |
| Naeamia bel Dakwa Origin: Sudan | Nyebbeh with Oli Gravy Origin: Gambia | Pan Haggis Origin: Scotland |
| Naengi-guk (Shepherd’s Purse Soup) Origin: Korea | Nyekoe (Lesotho Sorghum and Beans) Origin: Lesotho | Paneer Shabnam Origin: India |
| Naga Curry Origin: Fusion | Nyeleng (Beef and Peanut Gumbo) Origin: Senegal | Pappardelle with Slow-cooked Beef and Mushrooms Origin: Britain |
| Namibian Black-eyed Peas Origin: Namibia | Nyma ye Huku (Zimbabwean Chicken Stew) Origin: Zimbabwe | Paprika Sausage Origin: British |
| Nandji Origin: Mali | Obe Ata (Nigerian Pepper Soup) Origin: Nigeria | Parched Peas Origin: England |
| Nandji de Boeuf (Nandji of Beef) Origin: Cote dIvoire | Obe Eja Dindin (Fried Fish Stew) Origin: Nigeria | Pargo con Tomate (Snapper with Tomato) Origin: Colombia |
| Nasi Beriani (Malaysian Beriani) Origin: Malaysia | Obe Eja Tutu (Fresh Fish Stew) Origin: Nigeria | Parthade Curry Origin: India |
| Ndengu (Lentil Stew) Origin: Kenya | Ock-lam (Barbecued Pork with Mushrooms and Beans) Origin: Laos | Pašrūtum (Unwinding Mesopotamian Vegetable Stew) Origin: Mesopotamia |
| Ndizi na Nyama (Plantains with Meat) Origin: East Africa | Octopus Curry Origin: Seychelles | Pasta with Olives and Caperberries Origin: Britain |
| Ndolé à la Viande (Bitterleaf with Meat) Origin: Cameroon | Ofe Achara (Elephant Grass Stew) Origin: Nigeria | Pasta with Wild Greens Origin: Britain |
| Nettle Greens and Peanut Stew Origin: African Fusion | Ofellas Apicianas (Starters, Apician Style) Origin: Roman | Pašticada (Dalmatian Beef Stew with Prunes and Apples) Origin: Croatia |
| Nevis-style Turkey Roti Origin: Saint Kitts | Oignons à la Monégasque (Sweet and Sour Onions, Monegasque Style) Origin: Monaco | Pasties Boiled in Beef Broth Origin: Cornwall |
| New noumbles of dere (Fresh Deer Offal) Origin: England | Okok (Eru Leaf Stew) Origin: Cameroon | Patellam ex holisatro (Artichokes Cooked in Herbs) Origin: Roman |
| New Year's Hopping John Origin: American | Olusatra (Alexanders with Raisin Sauce) Origin: Roman | Patina Cotidiana (Everyday Dish) Origin: Roman |
| Nga Myin Hin (Butter Fish Curry) Origin: Myanmar | Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet) Origin: Namibia | Patina Cotidiana II (Everyday Casserole II) Origin: Roman |
| Ngukassa (Plantain Soup) Origin: Central African Republic | Osso Bucco alla Milanese Origin: Italy | Patina de Apua (A Dish of Anchovies) Origin: Roman |
| Nhopi (Corn Meal with Pumpkin) Origin: Zimbabwe | Ostrich Goulash Origin: Namibia | Patina de Cydoneis (A Dish of Quinces) Origin: Roman |
| Nigerian Catfish Stew Origin: Nigeria | Ottogi Karē (Ottogi Curry) Origin: Korea | Patina de Persicis (A Dish of Peaches) Origin: Roman |
| Nigerian Chicken Stew Origin: Nigeria | Ouassous dans la nage (Ouassous in the swim) Origin: Guadeloupe | |
| Nigerian Fresh Fish Pepper Soup Origin: Nigeria | Ox-heart Black Curry Origin: Sri Lanka |
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