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 2366 recipes in total:

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Rougaille Boudin (Black Pudding in Tomato Sauce)      Origin: Mauritius	Saltfish Buljolde      Origin: Antigua	Sauce Moundourou (Moundourou Leaf Sauce)      Origin: Chad
Roz bi Laban (Egyptian Rice Pudding)      Origin: Egypt	Saltfish Buljolde      Origin: British Virgin Islands	Sauce sarzyne (Saracen Sauce)      Origin: England
Rukau      Origin: Cook Islands	Samarkandskij Jagnenok (Samarkand Lamb)      Origin: Uzbekistan	Sauerbraten      Origin: Germany
Rukau      Origin: Tuvalu	Sambhar (Lentil Curry)      Origin: India	Sauerbraten II (Soured Beef)      Origin: Germany
Rukau      Origin: Tokelau	Samia' Metchou Peng Pa (Khmer Fish Stew with Lemongrass)      Origin: Cambodia	Sauté de cerf a la calédonienne (New Caledonian-Style Venison Sauté)      Origin: New Caledonia
Rwanda Goat Pelau      Origin: Rwanda	Samlor Machu Trey (Sweet and Sour Soup with Fish)      Origin: Cambodia	Sautéed Collard Greens      Origin: American
Rwandan Beef Stew      Origin: Rwanda	Samp      Origin: eSwatini	Savoury Chops      Origin: Australia
Rwandan Chicken      Origin: Rwanda	Sancoche      Origin: Trinidad	Saws Rhython (Cockle Sauce)      Origin: Welsh
Rwandan Porridge      Origin: Rwanda	Sancochi di Galinja (Chicken Stew)      Origin: Aruba	Schwalbennester (Bavarian Veal)      Origin: Germany
Rys Lumbard Stondyne (Sweet Rice and Egg Pudding)      Origin: England	Sancocho de siete carnes (Seven meat stew)      Origin: Dominican Republic	Schweinefleisch mit Wurzelgemüse und Äpfeln (Pork with Root Vegetables and Apples)      Origin: Germany
Saak-er Ghanto      Origin: Bangladesh	Sancocho Dominicano (Dominican Stew)      Origin: Dominican Republic	Schweinshaxe (Pork Hocks)      Origin: Germany
Saare jerk-sealiha (Island Jerk Pork)      Origin: Dominica	Sao Tomean Calulu      Origin: Sao Tome	Schyconys with the Bruesse (Stewed Chicken)      Origin: England
Saba Callaloo      Origin: Saba	Sarapatel      Origin: India	Scotch Broth      Origin: Scotland
Saba Masala Chicken      Origin: Saba	Sarazener (Saracen)      Origin: Germany	Scotch Broth with Pepper Dulse      Origin: Scotland
Saba Rice and Black Beans      Origin: Saba	Sarma (Stuffed Cabbage Leaves)      Origin: Serbia	Scotch Collops      Origin: Scotland
Sabzi Gutab (Green Gutab)      Origin: Azerbaijan	Sarmale (Stuffed Cabbage Leaves)      Origin: Romania	Scotch Hot Pot      Origin: Scotland
Saffron Milk Cap Fricassee      Origin: Britain	Sarson Saag Gosht (Lamb and Rapeseed Greens Curry with Yoghurt)      Origin: India	Scotch Kale      Origin: Scotland
Saint Kitts Stewed Saltfish      Origin: Saint Kitts	Satan's Fantasy Chili      Origin: American	Scotch Stew      Origin: Scotland
Saint Lucia Lambi Soup with Dumplings      Origin: Saint Lucia	Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka	Scots Kidney Collops      Origin: Scotland
Saint Lucian Bouillon      Origin: Saint Lucia	Satsabeli Bazha (Poultry in Walnut Sauce)      Origin: Georgia	Scots Minced Collops      Origin: Scotland
Saint Vincent Chicken Pelau      Origin: Saint Vincent	Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce)      Origin: Burkina Faso	Scottish Jugged Hare      Origin: Scotland
Saint Vincent Pig Feet Souse      Origin: Saint Vincent	Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea	Scottish Potted Rabbit      Origin: Scotland
Saint-Martin Whelk Soup      Origin: Saint-Martin	Sauce aux Arachides du Tchad (Chadian Peanut Sauce)      Origin: Chad	Scottish Rabbit Curry      Origin: Scotland
Saka saka (Congolese Cassava Leaves)      Origin: Congo	Sauce aux Champignons et Citron (Mushroom and Lemon Sauce)      Origin: Congo	Sea Spaghetti alla Bolognese      Origin: Fusion
Saka Saka du Mali (Malian Sweet Potato Leaf Sauce)      Origin: Mali	Sauce d'Arachide (Peanut Sauce)      Origin: Benin	Seafood Amok      Origin: Cambodia
Saka-saka (Mutton and Cassava Leaf Stew)      Origin: Guinea	Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)      Origin: Cameroon	Seafood Chili      Origin: American
Salmi Poulet Mauriticien (Chicken Mauritius)      Origin: Mauritius	Sauce Gbanbouda (Tô with Okra Sauce and Peanuts)      Origin: Guinea	Seaweed Ribollita      Origin: Fusion
Salmis de Faisan (Salmis of Pheasant)      Origin: France	Sauce Gombo (Gombo Sauce)      Origin: Guinea	Seco de Chivo (Dry-fried Goat Meat)      Origin: Ecuador
Salmis de Palombe (Salmis of Pigeons)      Origin: France	Sauce Gombo      Origin: Niger	Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods)      Origin: India
Salmon Kalia in Panch Phoron Sauce      Origin: India	Sauce Gombo et Boeuf (Okra Sauce with Beef)      Origin: Burkina Faso	Sehriyeli Pilav (Pilaf with Orzo)      Origin: Turkey
Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken)      Origin: Equatorial Guinea	Sauce Gombo Togolaise (Togolese Okra Sauce)      Origin: Togo	Seitan Nyembwe      Origin: African Fusion
Salsa di Pomodoro (Tomato Sauce)      Origin: Italy	Sauce Gombos Burkinabé (Burkinabe Okra Sauce)      Origin: Burkina Faso	Semizotu Yemegi (Turkish Purslane Stew)      Origin: Turkey
Salt Cod and Potatoes      Origin: Bermuda	Sauce Koumrangan (Hibiscus Leaf Sauce)      Origin: Chad
Saltah      Origin: Yemen	Sauce Légume      Origin: Benin

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