FabulousFusionFood's Stew Recipes 13th 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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| Hawthorn Berry Sauce Origin: Britain | Ignames à la Tomate (Yams with Tomatoes) Origin: Burkina Faso | Isombe Origin: Rwanda |
| Heat Wave Chili Origin: American | Igra Stobá (Liver Stew) Origin: Bonaire | Isophu Origin: Southern Africa |
| Hebolace Origin: England | Igra Stobá (Liver Stew) Origin: Curacao | Israeli Chicken and Aubergine Shakshuka Origin: Israel |
| Hena-Kisoa sy voanjobory (Pork with Bambara Groundnuts) Origin: Madagascar | Ijogó (Cabbage and Smoked Fish Stew) Origin: Sao Tome | Israeli Chicken and Rice Pilaf Origin: Israel |
| Henne in Bokenade (Hen in Sauce) Origin: England | Ila (Okra) Origin: Nigeria | Israeli Shakshuka Origin: Israel |
| Herbed Dumplings Origin: Britain | Ila Alasepo (Okra and Spinach Soup) Origin: Nigeria | Istrian Jota Origin: Croatia |
| Herby Suet Dumplings Origin: England | Imam Bayildi (Baked Aubergine Casserole) Origin: Armenia | Italian Mutton Cutlets Origin: British |
| Herring Rougail (Le Rougail Z'hareng) Origin: Reunion | Imoyo Eba Origin: Nigeria | Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman |
| Hervido de pescado (Boiled Fish with Vegetables) Origin: Costa Rica | In Echino (Of Sea Urchins) Origin: Roman | Ius in lacertos elixos (Boiled Mackerel with Sauce) Origin: Roman |
| Highland Venison Casserole with Chestnuts Origin: Scotland | In mitulis (Mussels) Origin: Roman | Iwuk Efere Origin: Nigeria |
| Himalayan Balsam Seed Curry Origin: Fusion | In perdice (Boiled Partridge) Origin: Roman | Jabalí con Higos en Rioja (Wild Boar with Figs in Rioja) Origin: Spain |
| Hlalem (Pasta with Beans) Origin: Tunisia | In Vitulinam Elixam (Boiled Veal) Origin: Roman | Jackfruit Kofta Curry Origin: India |
| Holdermus (Elderberry Mush) Origin: Germany | In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb) Origin: Roman | Jahnija (Bosnian Lamb and Vegetable Stew) Origin: Bosnia |
| Home-made Anchovy Essence Origin: Britain | Indonesian Peanut Sauce Origin: Indonesia | Jamaican Curried Jackfruit Origin: Jamaica |
| Home-made Maggot Stew Origin: American | Inyama Yegusha (Mutton Casserole) Origin: South Africa | Jamaican Jerk Jackfruit Origin: Jamaica |
| Hong am Rèisleck (Chicken Cooked in Wine) Origin: Luxembourg | Inyama Yenkukhu (South African Chicken Casserole) Origin: South Africa | Jamaican Mutton and Lime Leaf Origin: Jamaica |
| Hong Shao Rou (Red-cooked Pork Belly) Origin: China | Irio Origin: Kenya | Jamaican Pimento Tripe Curry Origin: Jamaica |
| Hoppin' John Origin: America | Irish Beef In Guinness Origin: Ireland | Jamaican Prawn Curry Origin: Jamaica |
| Hor'i (Stewed Beef Shank) Origin: Yemen | Irish Beef Stew Origin: Ireland | Jamaican Rum Prawns Origin: Jamaica |
| Hot and Sour Venison Soup with Honey Fungus Origin: Britain | Irish Cabbage Parcels Origin: Ireland | Jamaican Seafood Soup Origin: Jamaica |
| Hot Chili Beans Origin: American | Irish Carbonnade Origin: Ireland | Jamaican Spicy Okra Origin: Jamaica |
| Hot Green Tamarind Chicken Origin: Indonesia | Irish Coddled Pork with Cider Origin: Ireland | Jambo (Okra Soup) Origin: Bonaire |
| Hot Pinto Bean Chili Origin: American | Irish Farm Broth Origin: Ireland | Jambo (Okra Soup) Origin: Curacao |
| Hot Turkey and Black Bean Chili Origin: American | Irish Fisherman's Stew Origin: Ireland | Japraci (Collard Greens Dolmas) Origin: Montenegro |
| Hotpot Porc Cymreig, Chorizo a Ffa Gwynion (Welsh Pork, Chorizo and White Bean Hotpot) Origin: Welsh | Irish Hot Pot Origin: Ireland | Japrak (Mutton-stuffed Vine Leaves) Origin: Bosnia |
| Hotpot Porc y Gaeaf (Wintery Pork Hotpot) Origin: Welsh | Irish Lamb and Potato Curry Origin: Ireland | Jarret de Boeuf Origin: Chad |
| Huachingngo Yucateco (Red Snapper, Yucatan Style) Origin: Mexico | Irish Lamb Stew Origin: Ireland | Jasha Maroo (Minced Chicken Tshoem) Origin: Bhutan |
| Hyderabad Mutton Dopyaza Origin: India | Irish Lamb Stew Origin: Ireland | Java Chicken Origin: Fusion |
| Iakwe Stew (Marshallese Chicken Stew) Origin: Marshall Islands | Irish Stew Origin: Ireland | Jersey Ormer Casserole Origin: Jersey |
| Ibihaza (Beans with Pumpkin) Origin: Rwanda | Irish Stew I Origin: British | Jollof Rice with Chicken Beef and Ham Origin: Ghana |
| Ifisashi (Bean Leaves with Peanuts) Origin: Zambia | Irish Stew II Origin: British | Jollof Rice with Lamb Origin: Mali |
| Igisafuliya (Chicken Plantain and Vegetable Stew) Origin: Rwanda | Iron Age Pork and Beans Origin: Ancient | Jollof Rice without Tomato Purée Origin: Nigeria |
| Igitoke Origin: Rwanda | Isi Ewu (Spiced Goat Head) Origin: Nigeria | |
| Ignames à la sauce tomate (Yams with Tomato Sauce) Origin: Burkina Faso | Isidudu Origin: Zimbabwe |
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