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 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 1664 recipes in total:
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| Vegetable Curry II Origin: Britain | Wagasi in Sauce Origin: Benin | Yassa Poulet (Chicken Yassa) Origin: Senegal |
| Vegetable Curry III Origin: Britain | Wardonys in syryp (Pears in Syrup) Origin: England | Yataklete Kilkili (Ethiopian Ginger Vegetables) Origin: Ethiopia |
| Vegetable Ndiwo Origin: Malawi | Waykaab (Milk with Okra Powder) Origin: Sudan | Yebeh (Yam and Fish in Red Palm Oil) Origin: Sierra Leone |
| Vegetable Pilau Origin: India | West Sumatran Fish Curry Origin: Sumatra | Yebeh Stew Origin: Sierra Leone |
| Vegetable Potjie Origin: Botswana | Wet Thar Hin (Pork Curry) Origin: Myanmar | Yellow Coconut Rice Origin: Tanzania |
| Vegetable Tagine Origin: North Africa | White Chili Origin: America | Yellow Rice with Raisins Origin: Southern Africa |
| Vegetarian Chili Beans Origin: American | White Nile Fish Origin: South Sudan | Yemiser W'et (Spicy Lentil Stew) Origin: Ethiopia |
| Vele in Bokenade (Veal in Sauce) Origin: England | Wild Food Tacacá Origin: Fusion | Yetakelt W'et (Spiced Vegetable Stew) Origin: Djibouti |
| Velvet Shank and Burdock Soup Origin: Fusion | Wild Greens Gnocci in Tomato Sauce Origin: Britain | Yétissé de Poisson (Fish Yetisse) Origin: Mali |
| Venison and Dark Chocolate Chili Origin: Fusion | Wild Mushroom Stew Origin: Britain | Ysgwydd Cig Oen Cymreig wedi ei bobi'n araf â chyri (Slow-cooked curried shoulder of Welsh Lamb) Origin: Welsh |
| Venison, Potato and Mushroom Stew Origin: Britain | Wild Mustard Greens with Ham Hocks Origin: American | Yuk Gae Jang (Spicy Beef and Vegetable Soup) Origin: Korea |
| Venyson in Broth (Venison in Broth) Origin: England | Winter Parsnip Stew Origin: Czech | Zürcher Eintopf (Zürich Style Hotpot) Origin: Switzerland |
| Vermicelles (Vermicelli) Origin: Mauritania | Wonchoi Origin: Ghana | Zürcher Geschnetzeltes (Cut Meat, Zürich Style) Origin: Switzerland |
| Vert desire Origin: England | Wouré Burakhè Magilinri (Sweet Potato Leaf Sauce) Origin: Guinea | Zamé Origin: Mali |
| Viande Nyembwe (Meat Nyembwe) Origin: Gabon | Xarém Origin: Portugal | Zanzibar Pilau Origin: Tanzania |
| Vulvae Steriles (Sterile Sows' Wombs) Origin: Roman | Xerem de Festa (A Feast Dish) Origin: Cape Verde | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
| Vulvae [et] Steriles (Sterile Sow's Womb) Origin: Roman | Xinjiang Lamb Casserole Origin: China | Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice) Origin: Iran |
| Vulvae [et] Steriles (Sterile Sow's Womb) Origin: Roman | Yétissé de Chèvre (Yétissé of Goat) Origin: Guinea | Zigni (Eritrean Spiced Meat Stew) Origin: Eritrea |
| Vyannd Cypre of Samon (A Cypriot Dish of Salmon) Origin: England | Yétissé de Poulet (Chicken Yétissé) Origin: Guinea | Zom (Bitter Greens with Meat) Origin: Cameroon |
| Vyne Grace Origin: England | Yam and Beans Origin: Nigeria | Zuppa di Ciliege (Stewed Cherries) Origin: San Marino |
| Vyolette (Violet Pudding) Origin: England | Yam with Greens, Onion, and Okra Origin: Nigeria | |
| Waakye Origin: Ghana | Yangon Kyet Thar Hin (Yangon Chicken Curry) Origin: Myanmar |
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