FabulousFusionFood's Stew Recipes 14th 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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| Kibeba (Cassava and Cuttlefish Stew) Origin: Mozambique | Kosksu bil-Ful (Couscous with Broad Beans) Origin: Malta | La Bouille du Tchad (Chadian Porridge) Origin: Chad |
| Kid Goat Korma Origin: Anglo-Indian | Kotor Bay Stewed Fish Origin: Montenegro | La Capitaine Sangha (Nile Perch with Red Sauce) Origin: Mali |
| Kig ha Farz (Meat with Stuffing) Origin: France | Koumrangan Origin: Chad | La Salsa de Cacahuete (Peanut Sauce) Origin: Equatorial Guinea |
| Kik Wot (Yellow Split Pea Stew) Origin: Ethiopia | Koumrangan avec Patte d'Arachide (Koumrangan with Peanut Paste) Origin: Chad | Lablabi Origin: Tunisia |
| Kilmeny Kail Origin: Scotland | Kouneli Stifado (Rabbit Stew) Origin: Greece | Laganophake (Lentil Stew) Origin: Roman |
| King Prawn Dopiaza Curry Origin: Britain | Koupepia (Stuffed Vine Leaves) Origin: Cyprus | Lagman Origin: Kyrgyzstan |
| Kingklip and Prawn Biryani Origin: South Africa | Koushari (Lentils, Macaroni and Rice in Oil) Origin: Egypt | Lagman Origin: Turkmenistan |
| Kiribati Coconut Crab Curry Origin: Kiribati | Koushry (Rice with Lentils) Origin: Egypt | Lahm Lhalou (Lamb Stew with Prunes) Origin: Algeria |
| Kishke (Stuffed Derma) Origin: Uzbekistan | Kozi Ishtu (Keralan Chicken Ishtu) Origin: India | Lahma Mu'assaga (Savoury Minced Lamb) Origin: Egypt |
| Kishmish Vashli Tolma Origin: Armenia | Kpala (Jute Leaf Sauce) Origin: Cote dIvoire | Lakhou bissap Origin: Senegal |
| Kissra be Omregayga Origin: Sudan | Kpalugu Beef Origin: Ghana | Laksa Origin: Malaysia |
| Kjötsúpa (Icelandic Lamb Stew) Origin: Iceland | Krain Krain (Jute Leaf Stew) Origin: Sierra Leone | Lale Mamoe (Samoan Lamb Curry) Origin: Samoa |
| Kjufteta Po Cirpanski (Meatballs and Potatoes) Origin: Bulgaria | Kuah Kuning (Yellow Gravy Soup) Origin: Papua | Lamb and Cabbage Rolls Origin: Britain |
| Kobi Bhaji Origin: India | Kuba (Mushroom and Barley Casserole) Origin: Czech | Lamb Curry with Winter Vegetables and Spinach Origin: Fusion |
| Kobi Keema (Cabbage and Minced Meat Curry) Origin: India | Kubani (Dried Apricot Dessert) Origin: India | Lamb Cutlet Casserole Origin: Britain |
| Kobi Sabji (Cabbage Sabji) Origin: India | Kuka Soup Origin: Nigeria | Lamb Dhan Saag Origin: India |
| Kodoyo (Fish with Baobab Leaves) Origin: Togo | Kuku (Chicken) Origin: Kenya | Lamb Jalfrezi Origin: India |
| Koenigsberger Klopse (German Meatballs) Origin: Germany | Kuku Paka (Chicken-coconut Curry) Origin: East Africa | Lamb Julienne with Crispy Dumplings Origin: Britain |
| Kohl Westfalisch (Westphalian Cabbage II) Origin: Germany | Kuku wa Nazi (Chicken with Coconut Milk) Origin: Kenya | Lamb Madras Origin: India |
| Kokam Fish Origin: India | Kukulu Musamma Origin: Sri Lanka | Lamb Paprikash Origin: Hungary |
| Koko na Nyama (Meat with Koko) Origin: Central African Republic | Kulish Origin: Ukraine | Lamb Rogan Josh Origin: India |
| Kokum Kari (Kokam Curry) Origin: India | Kulu'wa (Eritrean Chopped Meat) Origin: Eritrea | Lamb Stew with Chestnuts and Pomegranates Origin: Georgia |
| Kolkas (Turkish Cypriot Chicken and Taro Stew) Origin: Northern Cyprus | Kurmanash Origin: India | Lamb Stifado Origin: Cyprus |
| Kolokasi (Greek Cypriot Taro with Pork) Origin: Cyprus | Kuru Fasulye Origin: Turkey | Lamb Tagine Pie Origin: Fusion |
| Kolokitha Yiemista me Rizi (Courgette Stuffed with Rice) Origin: Cyprus | Kuurdak (Stewed Meat, Onions and Potatoes) Origin: Kyrgyzstan | Lamb Tagine with Artichokes Origin: Morocco |
| Komprek Eromba (Water Dropwort Eromba) Origin: India | Kvasivska Selianska (Village Soup) Origin: Russia | Lamb with New Potatoes and Coriander Origin: Ireland |
| Kondré de Porc (Kondré of Pork) Origin: Cameroon | Kwahu Nsusua Abomu (Turkey Berry and Fish Stew) Origin: Ghana | Lamb with Red Wine and Chorizo Origin: Britain |
| Konkoé Turé Gbéli (Smoked Catfish Stew with Vegetables) Origin: Guinea | Kyazangi Kaukswe (Rice Noodles with Curry) Origin: Myanmar | Lamb with Spinach Origin: Mauritius |
| Kontomire Stew (Cocoyam Leaf Stew) Origin: Ghana | Kyet tha Kar la Thar Hin (Chicken and Squash Curry) Origin: Myanmar | Lamb, Apricot and Prune Casserole Origin: African Fusion |
| Koozy II (Leg of Lamb) Origin: Iraq | Kyinkaafa (Rice with Tomato and Dried Fish) Origin: Ghana | Lancashire Hot Pot Origin: England |
| Kopto à l'arachide (Kopto in Peanut Sauce) Origin: Niger | Kyrgyz Plov Origin: Kyrgyzstan | Lapin au Cidre (Rabbit in Cider) Origin: France |
| Korean-flavoured Lamb Shanks with Swede and Potato Mash Origin: Fusion | Lækker mørbradgryde (Pork Tenderloin Casserole) Origin: Denmark | Lapin au Vin Blanc (Rabbit with White Wine) Origin: Gabon |
| Korean-inspired Pollock Stew with Gochujang and Wild Greens Origin: Korea | L'Ham Lahlou (Sweet Lamb for Ramadan) Origin: Algeria | |
| Koshari (Lentils, Pasta and Rice) Origin: Egypt | La Bandera Dominicana (The Dominican Flag) Origin: Dominican Republic |
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