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 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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| Sidvudvu (Pumpkin Porridge) Origin: eSwatini | Spicy Potatoes Origin: Ireland | Summer Vegetable Stew Origin: Britain |
| Sierra Leonian Egusi Soup Origin: Sierra Leone | Spinach and Peanut Butter Stew Origin: West Africa | Superkanja Origin: Gambia |
| Siga Wot (Ethiopian Beef Stew) Origin: Ethiopia | Spinach and Simsim Origin: Uganda | Suqaar (Somali Beef Stew) Origin: Somalia |
| Simple Mole Poblano Origin: Mexico | Springbok Potjekos Origin: South Africa | Suriname Masala Chicken Origin: Suriname |
| Sindhi-style Pilau Origin: Pakistan | Sri Lankan Chicken Curry Origin: Sri Lanka | Suss-Saures Rotkraut (Sweet and Sour Red Cabbage) Origin: Germany |
| Skirlie Origin: Scotland | Sri Lankan Curried Okra Origin: Sri Lanka | Suya Beef Heart Curry with Beans and Wild Greens Origin: Fusion |
| Skoudehkaris (Djibouti Rice) Origin: Djibouti | Sri Lankan Fish Curry Origin: Sri Lanka | Swahili Aubergine Curry Origin: East Africa |
| Slow-roasted Lamb Shanks with Tomatoes and Olives Origin: Australia | St Columba's Broth Origin: Ancient | Sweet Potato Stew Origin: African Fusion |
| Slow-simmered Beefsteak Fungus Origin: Britain | St Helena Curry and Rice Origin: St Helena | Szeged Gulyasz (Pork Goulash with Sauerkraut) Origin: Czech |
| Smoked Fish Light Soup Origin: Ghana | St Kitts Seasoned Breadfruit Origin: Saint Kitts | Tô Origin: Burkina Faso |
| Smoked Fish Stew Origin: Ancient | St Kitts Stewed Fish Origin: Saint Kitts | T'fina Aricha (Beef and Wheat Stew) Origin: Tunisia |
| Sokossoko de Rognon (Sokossoko with Kidneys) Origin: Burkina Faso | St Lucian Pepper Pot Origin: Saint Lucia | Tagalia Origin: South Sudan |
| Solachi Kadhi (Kokam Sauce) Origin: India | Steamed Crawfish Origin: Liberia | Tagin Lisan 'asfur (Orzo Casserole) Origin: Egypt |
| Somlar Mochu Sachko (Sour Beef Stew) Origin: Cambodia | Stewed Beeff (Stewed Beef) Origin: England | Tagine of Lamb with Pumpkin Origin: North Africa |
| Sorrel Sarma Origin: North Macedonia | Stewed Japanese Knotweed and Angelica Origin: Britain | Tajin Sibnekh (Chicken and Egg Tagine) Origin: Tunisia |
| Souko Dounguouri (Meat Stew with White Beans) Origin: Niger | Stewed Partridge Origin: Britain | Tajine de chameau aux abricots secs (Camel tagine with dried apricots) Origin: Mali |
| Soupa Canja (Okra and Palm Oil Soup) Origin: Gambia | Stewed Pork in Red Sauce Origin: Sao Tome | Tajine Kefta aux Oeufs (Vegetarian Koftas with Eggs) Origin: Algeria |
| Soupe aux Lentilles et Legumes (Lentil and Bean Soup) Origin: Burundi | Stewed Pork with Chickpeas Origin: Fusion | Tajine Msir Zeetoon (Chicken with Lemon and Olives) Origin: Middle East |
| Soupe aux pois et la viande (Pea Soup and Meat) Origin: Guinea-Bissau | Stewed Rhubarb and Angelica Origin: Britain | Tamarillo and Beef Curry Origin: Fusion |
| Soupe de Porc Fume (Smoked Pork Soup) Origin: Burkina Faso | Stiw Cig Oen Cymreig (Welsh Lamb Stew) Origin: Welsh | Tanzanian Curried Okra Origin: Tanzania |
| Soupe Kandja Origin: Mali | Stiw Eidion Cymreig (Welsh Beef Stew) Origin: Welsh | Tanzanian Meat Curry Origin: Tanzania |
| Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes) Origin: Guinea | Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh | Tanzanian Meat Stew Origin: Tanzania |
| Soupou Konkoé (Smoked Fish Soup) Origin: Guinea | Stockfish Stew Origin: Nigeria | Taro aux Fruits de Mer (Taro with Seafood) Origin: Cote dIvoire |
| Soupou Tehou (Beef Soup) Origin: Guinea | Stoved Chicken Origin: Scotland | Tarten Oen a Bricyll gyda Crwst Persli (Lamb and Apricot Pie with Parsley Crust) Origin: Welsh |
| Souse Origin: Saint Lucia | Stoved Howtowdie wi' Drappit Eggs Origin: Scotland | Tasqebap (Fried Lamb with Tomatoes) Origin: Albania |
| Sousi Pa (Fish with Coconut Cream) Origin: Laos | Stovies Origin: Scotland | Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker) Origin: Welsh |
| South African Cape Malay Curry Origin: South Africa | Stufato del Pescatore (Italian Fisherman's Stew) Origin: Italy | Tatws Pum Munud (Five-minute Potatoes) Origin: Welsh |
| South African Rhus Bukhari Origin: South Africa | Stuffat Tal-Fenek (Rabbit Stew) Origin: Malta | Texas Chili Origin: American |
| South African Vegetable Biryani Origin: South Africa | Stuffat Tal-Qarnit (Octopus Stew) Origin: Malta | Texas Red Chili Origin: America |
| Southern Style Pot of Greens Origin: American | Stuffed Pheasant Breasts with Prune Sauce Origin: Scotland | Texas-style Pork and Beef Chili Origin: American |
| Southern Succotash Origin: America | Succotash Origin: America | Tfina Camounia (Potatoes and Bean Stew) Origin: Tunisia |
| Sphondylos Elixatos (Boiled Parsnips) Origin: Roman | Sudanese Rice Origin: Sudan | Thai Green Curried Cod Origin: Fusion |
| Spiced Lima Beans with Garlic and Coconut Origin: Nepal | Sugar Bean Curry Origin: South Africa | |
| Spicy Braised Cabbage Origin: Tanzania | Summer Lamb Casserole Origin: Britain |
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