FabulousFusionFood's Stew Recipes 16th 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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| Le Canard au tangor et à la Vanille (Clementine and Vanilla Duck) Origin: Reunion | Liberian Succotash (Corn and Beans) Origin: Liberia | Machboos Laham Origin: Kuwait |
| Le cassoulet de la mer à la bretonne (Breton seaside cassoulet) Origin: France | Liberian-style Fried Cabbage Origin: Liberia | Macher Jhol (Keralan Fish Curry) Origin: India |
| Le Goundja (Fish with Aubergines and Cassava Leaves) Origin: Central African Republic | Libyan Lamb Couscous Origin: Libya | Machli aur Tamatar (Curried Halibut with Tomatoes) Origin: India |
| Le Kondré Origin: Cameroon | Limón Pollo (Lemon Chicken) Origin: Mexico | Machli ka Salna (Fish Steak Curry) Origin: India |
| Le Me Tsolola Origin: Comoros | Lingonpäron (Lingonberry Pears) Origin: Sweden | Mackerel and Samphire Stew Origin: Britain |
| Le Ndolé Camerounais (Cameroonian Ndolé) Origin: Cameroon | Liver and Heart Kofta Curry Origin: India | Mackerel in Breadfruit Gravy Origin: Liberia |
| Le Poulet à la Crème de Vanille (Chicken with Vanilla Sauce) Origin: Reunion | Liver and Mushrooms with Fusilli Pasta Origin: Italy | Mackerel Run Down Origin: Jamaica |
| Le Rougail Boucané (Smoked Pork Rougail) Origin: Reunion | Llymru (Flummery) Origin: Welsh | Mada (Green Banana Dumplings) Origin: Norfolk Island |
| Lebanese Mlukhiyea (Jute Mallow and Meat Stew) Origin: Lebanon | Llymru Cyfoethog (Rich Flummery) Origin: Welsh | Madaba (Cassava Leaf and Coconut Stew) Origin: Britain |
| Leftover Chicken Curry with Carlin Peas, Himalayan Balsam Seed Pods and Oak Moss Tempering Origin: Britain | Lobio Tkemali (Red Beans with Sour Plums and Balsamic Vinegar) Origin: Georgia | Madeiran Carne Vinha d'Alhos (Pork Marinated in Garlic and Wine) Origin: Portugal |
| Leftover Turkey Fricassee Origin: Scotland | Lobscows (Lobscouse) Origin: Welsh | Mafé Origin: Senegal |
| Leftovers Jalfrezi with Gravy Origin: India | Lobscows #2 (Lobscouse) Origin: Welsh | Mafé Malienne (Malian Mafé) Origin: Mali |
| Leftovers Lamb Ragu Origin: Britain | Lobsgows Gorllewin Affrica (West African Lobscouse) Origin: Welsh | Mafé Poulet (Chicken Mafé) Origin: Senegal |
| Leksour (Mauritanian-style Pancakes with Sauce) Origin: Mauritania | Lobster Curry Origin: Britain | mafè tatou nènn (Naked Peanut Stew) Origin: Mali |
| Leksour (Lamb Stew on Millet Pancakes) Origin: Mauritania | Locro Argentino (Beef and Hominy Stew) Origin: Argentina | Maffé de Tabaski (Maffé for Tabaski) Origin: Cote dIvoire |
| Lemon Chilli Chicken Origin: Cocos Islands | Locro de papa (Ecuadorian potato and cheese soup) Origin: Ecuador | Maffé Mauritanienne (Aubergines and Pumpkin) Origin: Mauritania |
| Lenticula (Roman Spicy Lentils) Origin: Roman | Locro de Zapallo Origin: Peru | Maffe aux Legumes Arachide (Beef or Lamb in Peanut Butter) Origin: Senegal |
| Lenticula ex Sphondylis (Lentils and Parsnips) Origin: Roman | Loin of Veal à la Daube Origin: British | Maffi Gumbo (Okra Sauce) Origin: Guinea |
| Lenticula ex sphondylis (Mussels with Lentils) Origin: Roman | Loin of Veal au Bechamel Origin: British | Maffi Hakko Bangtura (Sweet Potato Leaf Sauce) Origin: Guinea |
| Lenticulam de castaneis (Lentils and Chestnuts) Origin: Roman | London-style Stewed Eels Origin: England | Magatla (Oxtail Casserole) Origin: Botswana |
| Lentil Curry with Japanese Knotweed and Sweet Potatoes Origin: Fusion | Loseyns in Fysch Day (Lozenge Cakes for Fish Day) Origin: England | Maggot Stew Origin: American |
| Lentil Hashwa Origin: UAE | Loubia B'dersa (Algerian Chili) Origin: Algeria | Magimbi ya nadzi (Taro in Coconut Milk) Origin: Mayotte |
| Les haricots de Paimpol (Pampiol Beans) Origin: France | Loubia bil Luz (Green Beans with Almonds) Origin: Algeria | Maharagwe (Spiced Red Beans in Coconut Milk) Origin: Kenya |
| Les Lentilles (Reunion Lentils) Origin: Reunion | M'Baazi Origin: Kenya | Maharggwe (Vegetables and Beans) Origin: Burundi |
| Les Pais au Four (Jersey Bean Crock) Origin: Jersey | M'Boa com Xima (Pumpkin Leaves in Peanut Sauce with Prawns) Origin: Mozambique | Majadito (Bolivian Rice and Beef) Origin: Bolivia |
| Lièvre fumé à l'odika (Smoked Rabbit with Ogbono) Origin: Gabon | M'Chuzi wa Nyama (Zanzibar-style Beef Curry) Origin: Britain | Majboos al Laham (Lamb with Rice) Origin: Kuwait |
| Libata (Duck with Carrots) Origin: DR-Congo | M'rouzia (Lamb Tagine with Sultanas, Almonds and Honey) Origin: Morocco | Majoranas Tokany (Beef with Marjoram) Origin: Hungary |
| Liberian Aubergine Stew Origin: Liberia | Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel) Origin: Welsh | Makher Taukari (Fish Curry) Origin: Bangladesh |
| Liberian Dry Rice Origin: Liberia | M'borokhé (Peanut Sauce with Spinach) Origin: Mali | Makher Taukari II (Fish Curry II) Origin: Bangladesh |
| Liberian Eggplant Stew Origin: Liberia | M'tsolola (Fish and Plantain stew in Coconut Milk) Origin: Comoros | Makke Origin: England |
| Liberian Jollof Rice Origin: Liberia | Maafé Origin: Mali | Makluba (Upside Down Dish) Origin: Palestine |
| Liberian Prawn Bisque Origin: Liberia | Maafe (Meat Peanut Stew) Origin: Mali | Makubi Origin: Tanzania |
| Liberian Red Oil Okra Soup Origin: Liberia | Macanese-style Portuguese Curry Chicken Origin: Macau | |
| Liberian Split Peas Origin: Liberia | Machaca (Mexican Shredded Beef) Origin: Mexico |
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