FabulousFusionFood's Stew Recipes 17th 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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| Malay Chicken Kurma Origin: Malaysia | Massaman Nuea (Beef Massaman Curry) Origin: Thailand | Meshoui (Moroccan Lamb) Origin: Morocco |
| Malaysian Beriani Origin: Malaysia | Mataba au Poisson (Mataba with Fish) Origin: Comoros | Mesir Wat (Lentil Bowl) Origin: Ethiopia |
| Malaysian Goat Rendang Origin: Malaysia | Matapa Origin: Mozambique | Mexican Crockpot Chili Origin: American |
| Malaysian Lamb Rendang Origin: Malaysia | Matapa de Abóbora (Pumpkin Matapa) Origin: Mozambique | Mexican Pork'n'Beans Origin: American |
| Malewa (Bamboo and Peanut Soup) Origin: Uganda | Matata (Clam and Peanut Stew) Origin: Mozambique | Meygoo Dopiyazeh (Persian Prawn, Pepper and Onion Curry) Origin: Iran |
| Mallow Stew Origin: Britain | Matata (Clam, Pumpkin and Peanut Stew) Origin: Sao Tome | Mfumbwa (Gnetum and Fish Stew) Origin: Mali |
| Mallow-leaf Stew Origin: African Fusion | Matata (Clams Cooked in Port Wine) Origin: Sao Tome | Micronesian Coconut Chicken Curry Origin: Federated States Micronesia |
| Malu Abulthiyal (Fish Curry with Fragrant Masala) Origin: Sri Lanka | Matelot of Tench Origin: British | Micronesian Fish with Coconut Milk and Lime Origin: Federated States Micronesia |
| Malvani Fish Curry Origin: India | Matsavo (Pumpkin Leaf and Peanut Flour Stew) Origin: Mozambique | Microwave Beef Spice Hotpot Origin: Britain |
| Malvas (Mallow Leaves) Origin: Roman | Mauritanian Thieboudienne Origin: Mauritius | Microwave Jambalaya Origin: Britain |
| Mămăligă (Mamaliga) Origin: Moldova | Mauritian Prawn Curry Origin: Mauritius | Microwave Polenta and Sausage Origin: American |
| Mancarra with Citi (Chicken with Peanuts and Palm Oil) Origin: Guinea-Bissau | Mawmene (Chicken in White Wine with Dates and Pine Nuts) Origin: England | Microwave Prawn Gumbo Origin: Britain |
| Mangai Palakottai Kuzhambu (Raw Mango Jackfruit Seed Curry) Origin: India | Mawmenee Origin: England | Microwave Rabbit Stew with Dumplings Origin: Britain |
| Mangalorean Spinach and Black Eyed Beans Curry Origin: India | Mayotte Pilaou Origin: Mayotte | Microwave Spicy Mid-winter Pie Origin: Britain |
| Mango Sauce Origin: Nigeria | Mbakhal Origin: Senegal | Microwave Sweet and Sour Chicken Origin: Fusion |
| Mangoé Rafalari (Spicy Mango Stew) Origin: Guinea | MBakhal aux Arachides (MBakhal with Peanuts) Origin: Senegal | Midia Atmou me Aspro Krasi (Mussels Steamed in White Wine) Origin: Greece |
| Manhattan Seafood Stew Origin: American | Mbanga Soup (Palm Nut Soup) Origin: Cameroon | Midia Pilaf (Mussels Pilaf) Origin: Armenia |
| Mani (Rice Sweet Dish) Origin: India | Mbaqanga (Bean and Goat Meat Stew) Origin: South Africa | Miesmuscheln mit Curry (Mussels with Curry Sauce) Origin: Namibia |
| Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters) Origin: Peru | Mbawa ya Tomati (Chicken wings with Tomatoes) Origin: Mayotte | Milanese Ragôut Origin: British |
| Manx Broth for a Wedding Origin: Manx | Mbaxal Dieune Origin: Senegal | Mimini (Grouper and Cassava Stew) Origin: Mozambique |
| Maqluba (Arabic Upside Down Dish) Origin: North Africa | Mboro Mboro (Sweet Potato Leaf and Palm Oil Stew) Origin: Senegal | Mince and Tatties Origin: Scotland |
| Marake Kaloune (Fish in Sauce) Origin: Djibouti | Mboto à l'oseille (Fish with Sorrel) Origin: Congo | Minced Veal with Béchamel Sauce Origin: British |
| Maraq Bilaash (Cherry Tomato Sauce) Origin: Somalia | Mboto à la Feuilles de Manioc (Fish with Cassava Leaves) Origin: Gabon | Minutal Apicianum (Ragout à la Apicius) Origin: Roman |
| Maraq Fahfah (Somali Soup) Origin: Somalia | Mboto aux Champignons (Fish with Mushrooms) Origin: Congo | Minutal Dulce ex Citriis (Sweet Citron Ragout) Origin: Roman |
| Maraq Fahfah (Somali Soup) Origin: Somaliland | MBoume au Néverdaye (Senegalese Fish, Peanut and Cassava Stew with Millet Couscous) Origin: Senegal | Minutal ex Iecineribus et Pulmonibus Leporis (Hare's Liver and Lights Ragout) Origin: Roman |
| Maraq Hilib Ari (Goat Meat Stew) Origin: Somalia | Mbuzi ya masala (Goat Meat Dry Fry) Origin: Mayotte | Minutal ex Praecoquis (Apricot Ragout) Origin: Roman |
| Marolaym Origin: Mauritania | Mchicha (Spinach, Coconut and Peanuts) Origin: Tanzania | Minutal ex Rosis (Ragout of Roses) Origin: Roman |
| Maroumbo ya Nadzi (Tripe with Bananas) Origin: Mayotte | Mchuzi wa Biringani (Garden Egg Curry) Origin: Tanzania | Minutal Matianum (Pork with Apples) Origin: Roman |
| Maru we-llham (Meat and Rice with Vegetables) Origin: Mauritania | Mchuzi wa Biringani (Aubergine Curry) Origin: Tanzania | Minutal Terentinum (Terentine Ragout) Origin: Roman |
| Masaaledaar Pudine wal Quimah (Minced Lamb with Mint and Spices) Origin: India | Mchuzi wa Kamba (Zanzibar Prawn Curry) Origin: Tanzania | Mirkapaya Mamsam Koora Origin: India |
| Masale Baath (Maharashtrian Spicy Vegetable Rice) Origin: India | Mchuzi wa Samaki (Fish Curry) Origin: Tanzania | Misir W'ot Origin: Ethiopia |
| Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry) Origin: India | Meadow Waxcap Curry with Rice Origin: Britain | Miyan Kuka (Baobab Leaf Soup) Origin: Nigeria |
| Massaman Mutton Curry Origin: Thailand | Meatballs in Garlic Broth Origin: Algeria | |
| Massaman Nuea (Beef Masaman Curry) Origin: Thailand | Meen Moilee (Keralan Fish Curry) Origin: India |
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