FabulousFusionFood's Stew Recipes 19th 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 2702 recipes in total:
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| Palusami (Corned Beef, Taro Greens and Coconut Milk) Origin: Solomon Islands | Patina de pisciculis (Dish of Small Fish) Origin: Roman | Pepper Soup Origin: Liberia |
| Palusami (Corned Beef, Taro Greens and Coconut Milk) Origin: Tuvalu | Patina de Sabuco (Elderberry Souflée) Origin: Roman | Pepper Soupe de Poisson (Fish Pepper Soup) Origin: Cameroon |
| Palusami (Corned Beef, Taro Greens and Coconut Milk) Origin: Kiribati | Patina Fusilis (A Fluid Dish) Origin: Roman | Pepperpot Origin: Antigua |
| Palusami (Corned Beef, Taro Greens and Coconut Milk) Origin: Marshall Islands | Patina Fusilis (A Dish of Wild Herbs) Origin: Roman | Perch Benachin Origin: Gambia |
| Pan Haggis Origin: Scotland | Patina solearum (Patina of Sole in a Herb Sauce) Origin: Roman | Perdicem cum pluma (Sauce for Wood Pigeon or Partridge) Origin: Roman |
| Pan-fried Carp Origin: Montenegro | Patina zomoteganon (Fish Fillets with Leek and Coriander) Origin: Roman | Peri Peri Kari Camarão (Fiery Prawn Curry) Origin: Mozambique |
| Panamanian Sancocho Origin: Panama | Patinam Apicianam (Apician Casserole) Origin: Roman | Peri-Peri Chicken with Peri-Peri Rice Origin: Mozambique |
| Paneer Korma Origin: Britain | Patinam ex Lacte (Milk Casserole) Origin: Roman | Persian Lentils with Orange Juice and Angelica Origin: Iran |
| Paneer Shabnam Origin: India | Patka sa kiselim kupusom (Duck with Sauerkraut) Origin: Croatia | Peruvian Goat Stew Origin: Peru |
| Papas de Mandioca (Cassava Porridge) Origin: Mozambique | Paupiettes De Porc (Stuffed Pork Fillet Parcels) Origin: France | Perys en Composte (Pears in Compote) Origin: England |
| Papaya Nectar Preserve Origin: South Africa | Paupiettes de porc au curry d'automne (Pork Rolls with Autumn Curry) Origin: Saint Pierre | Peson of Almayne (German Peas) Origin: England |
| Papeda Kuah Kuning (Papuan Sago with Turmeric Fish Soup) Origin: Papua | Pazun Hin (Prawn Curry) Origin: Myanmar | Petit Salé with Winter Root Vegetables and Ceps Origin: Britain |
| Pappardelle with Slow-cooked Beef and Mushrooms Origin: Britain | Pe Nyat (Beans Curry) Origin: Myanmar | Phaksha Pa Origin: Bhutan |
| Paprika Pork Origin: Britain | Pea Soup and Meat Origin: Guinea-Bissau | Phaksha Paa (Bhutanese Pork with Chillies) Origin: Bhutan |
| Paprika Sausage Origin: Britain | Peach Nectar Origin: Australia | Phane Stew Origin: Botswana |
| Parched Peas Origin: England | Peanut Soup Origin: West Africa | Pheasant Stew with Whisky Origin: Scotland |
| Pargo con Tomate (Snapper with Tomato) Origin: Colombia | Pears with Cinnamon and Wine Origin: Roman | Phool gobhi Achari Origin: India |
| Parsnip and Apples Origin: Ireland | Peas and Rice Origin: Turks Caicos | Picadillo Origin: Cuba |
| Parthade Curry Origin: India | Pease Pottage Origin: Britain | Picadillo de Vainicas (Green Bean Picadillo) Origin: Costa Rica |
| Pašrūtum (Unwinding Mesopotamian Vegetable Stew) Origin: Mesopotamia | Peeres in Confyt (Pears in Confit) Origin: England | Picado à Madeirense (Beef Tips, Madeiran Style) Origin: Portugal |
| Pasta with Mixed Wild Mushroom Sauce Origin: Britain | Peiouns y Stewed (Stewed Pigeons) Origin: England | Pick a Pepper Soup Origin: Equatorial Guinea |
| Pasta with Olives and Caperberries Origin: Britain | Peixe Seco Com Óleo de Amendoim (Dried Fish with Groundnut Oil) Origin: Mozambique | Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas) Origin: Burkina Faso |
| Pasta with Wild Greens Origin: Britain | Pelau Origin: Saint Kitts | Piezly Mukhat (Chickpea and Onion Stew) Origin: Tajikistan |
| Pašticada (Dalmatian Beef Stew with Prunes and Apples) Origin: Croatia | Pelēkie Zirņi ar Speķi (Grey Peas with Bacon) Origin: Israel | Pig Tail Bouillon with Dumplings Origin: Saint Lucia |
| Pašticada (Croatian Beef Stew) Origin: Croatia | Pemahun Origin: Sierra Leone | Pigeon Breasts Origin: Scotland |
| Pasties Boiled in Beef Broth Origin: Cornwall | Penang Prawn Curry Origin: Thailand | Pigeon Peas and Rice Origin: Anguilla |
| Patellam ex holisatro (Artichokes Cooked in Herbs) Origin: Roman | Penfras Cymraeg Wedi Pobi (Welsh Cod Bake) Origin: Welsh | Pigeons à la Chinois (Chinese Pigeons) Origin: France |
| Patina Cotidiana (Everyday Dish) Origin: Roman | Penne with Fresh Pumpkin Sauce Origin: American | Pigeons aux Champignons (Pigeons with Mushrooms) Origin: France |
| Patina Cotidiana II (Everyday Casserole II) Origin: Roman | Penne with Mushroom Cream Sauce Origin: Italy | Pigeons Bonne Femme Origin: France |
| Patina de Apua (A Dish of Anchovies) Origin: Roman | Pèpè Soupe (Ivorian Pepper Soup) Origin: Cote dIvoire | Pigeons Chasseur Origin: France |
| Patina de Cydoneis (A Dish of Quinces) Origin: Roman | Peperonata Origin: Italy | Pilaf Rizi (Rice Pilaf) Origin: Cyprus |
| Patina de Persicis (A Dish of Peaches) Origin: Roman | Pépésup (Pepper Soup) Origin: Equatorial Guinea | Pilafi Pourgouri (Crushed Wheat Pilaf) Origin: Cyprus |
| Patina de piris (Pear Souflé) Origin: Roman | Pepián Origin: Guatemala | |
| Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet) Origin: Roman | Pepones et Melones (Water and Honey Melons) Origin: Roman |
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