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 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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| Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings) Origin: Welsh | Pressure Cooker Beef and Stout Stew Origin: Ireland | Ragoût de cabri créole (Creole Goat Stew) Origin: Guadeloupe |
| Potes Llysiau â Dwmplinau (Vegetable Stew with Dumplings) Origin: Welsh | Pressure Cooker Beef in Pepper Sauce Origin: American | Ragoût de chatrou créole (Creole Chatrou Stew) Origin: Guadeloupe |
| Potjeikos Origin: Southern Africa | Pressure Cooker Cajun Meatball Stew Origin: American | Rapas (Turnips) Origin: Roman |
| Potted Ox Cheek Origin: Scotland | Pressure Cooker Curried Beef Stew Origin: South Africa | Rapes in Potage (Turnips in Pottage) Origin: England |
| Poularde à la D'Albufera (Chicken Albufera) Origin: Spain | Pressure Cooker Curried Squash Origin: Fusion | Raspberry Coulis Origin: Britain |
| Poulet à L'Indienne (Comoran Chicken Curry) Origin: Comoros | Pressure Cooker Dhal Origin: Fusion | Ratatouille Origin: France |
| Poulet à la Basque (Basque-style Chicken) Origin: France | Pressure Cooker Jambalaya Origin: American | Rayo Saag Ra Sungur Ko Masu (Pork and Spinach Curry) Origin: Nepal |
| Poulet à la Moutarde façon Burkina Faso (Chicken with Mustard in the Style of Burkina Faso) Origin: Burkina Faso | Pressure Cooker Ratatouille Origin: Britain | Real Irish Stew Origin: Ireland |
| Poulet à la N'Gatietro (Chicken in the Manner of N'Gatietro) Origin: Cote dIvoire | Pressure Cooker Vegetable and Coconut Curry Origin: Fusion | Red Cabbage with Glazed Onions Origin: Belgium |
| Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts) Origin: Gabon | Psoai (Pork in Piquant Sauce) Origin: Roman | Red Curry Cambogee with Meat Origin: Cambodia |
| Poulet à la Provençale (Provence-style Chicken) Origin: France | Puerto Rican Picadillo (Puerto Rican Stewed Minced Beef) Origin: Puerto Rico | Red Oil Greens Origin: Liberia |
| Poulet à la Sauce Tomate (Chicken with Tomato Sauce) Origin: Gabon | Puhādi (Mesopotamian Lamb Stew) Origin: Mesopotamia | Red-red Origin: Ghana |
| Poulet à la Moutarde (Gabon Mustard Chicken) Origin: Gabon | Pulled BBQ Pork Tacos with Wilted Cabbage Salad (Pulled BBQ Pork Tacos with Wilted Cabbage Salads) Origin: Britain | Renga Renga (Burundi Sweet Potato Leaf Stew) Origin: Burundi |
| Poulet au Beurre de Cacahuète (Chicken with Peanut Butter) Origin: Senegal | Pultes (Meat Pottage) Origin: Roman | Resalsike (Royal Fruit Stew) Origin: England |
| Poulet au Gingembre (Ginger Chicken) Origin: Cote dIvoire | Pultes Cum Iure Oenococti (Pottage with Wine Sauce) Origin: Roman | Reshmi Gosht (Lamb Breast in Aromatic Sauce) Origin: India |
| Poulet aux Arachides à la Togolaise (Chicken with Peanuts, Togo Fashion) Origin: Togo | Pumpkin Chili Origin: American | Restaurant-style Chakalaka Origin: South Africa |
| Poulet aux Arachides de Niger (Chicken with Peanuts, Niger Style) Origin: Niger | Pumpkin Curry Origin: Britain | Restaurant-style Monkfish Curry Origin: Britain |
| Poulet aux Bananes Plantains (Chicken with Plantains) Origin: Cameroon | Pumpkin Sambar Origin: India | Rhubarb and Ginger Compote Origin: Britain |
| Poulet aux Bananes Plantains (Chicken with Plantains) Origin: Madagascar | Pumpkin Vine Tips Tarkari Origin: Nepal | Rice and Peas Origin: Jamaica |
| Poulet Créole (Creole Chicken) Origin: Mauritius | Purée d'Aubergines (Aubergine Purée) Origin: Rwanda | Rice and Peas Origin: Saint Kitts |
| Poulet de Comores (Comorian Chicken) Origin: Comoros | Queue de Boeuf Pinon (Oxtail Pinon) Origin: Togo | Rice Flour FuFu Origin: Liberia |
| Poulet de Guinée (Guinean Chicken) Origin: Guinea | Quizaca (Cassava Leaf Stew) Origin: Angola | Rice with Pigeon Peas Origin: Puerto Rico |
| Poulet Directeur Général Origin: Cameroon | Râgout de Boeuf aux Bananes (Beef Stew with Plantains) Origin: Central African Republic | Ris engoulé (Ris Engoule) Origin: France |
| Poulet Massalé (Chicken Massala) Origin: Reunion | Rabo Encendido (Spicy Dominican Oxtail Stew) Origin: Dominican Republic | Ris Gras Burkinabé Origin: Burkina Faso |
| Poulet Moambe (Chicken Moambe) Origin: Congo | Rad Na Moo (Pork with Noodles in Gravy) Origin: Thailand | Risoto Cranc Celtaidd a Chorgimychiaid Bae Ceredigion (Risotto of Celtic Crab and Cardigan Bay Prawns) Origin: Welsh |
| Poulet Véronique (Chicken Véronique) Origin: France | Ragoût aux épinards (Spinach Stew) Origin: Central African Republic | Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh |
| Poulet Yassa (Chicken yassa) Origin: Senegal | Ragoût Béninoise (Beninese Ragout) Origin: Benin | Risotto alla Milanese Origin: Italy |
| Poulet Yassa (Chicken Yassa) Origin: Gambia | Ragoût d'Ignames et Boeuf (Beef Stew with Yams) Origin: British | Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland |
| Poulet Yassa Burkinabé (Burkinabe Chicken Yassa) Origin: Burkina Faso | Ragoût de Chévre au Riz (Goat Stew with Rice) Origin: DR-Congo | Riz au Gras ('Fat Rice') Origin: Benin |
| Poulet Yassa de Guinée (Guinean Poulet Yassa) Origin: Guinea | Ragoût de Porc au Citron Vert (Ragoût of Pork with Lime) Origin: Senegal | Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk) Origin: Comoros |
| Poulet Yassa Malienne (Malian Chicken Yassa) Origin: Mali | Ragoût Njansang (Njansang Stew) Origin: Central African Republic | Riz Créole (Creole Rice) Origin: Guadeloupe |
| Prawn Kofta Curry Origin: Anglo-Indian | Ragoût of Turkey Origin: Britain | Riz des Iles (Island Rice) Origin: Comoros |
| Prawn Patia Origin: India | Ragout Breton à la saucisse (Breton Stew with sausage) Origin: France | |
| Pressure Cooker Baked Beans Origin: American | Ragout d'Igname (Yam Porridge) Origin: Burkina Faso |
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