FabulousFusionFood's Stew Recipes 3rd 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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| Bangaou Origin: Chad | Beef and Mushrooms in Peanut Sauce Origin: Central African Republic | Beriani Origin: Brunei |
| Bangladeshi Garlic Daal Origin: Bangladesh | Beef and Stout Stew Origin: Ireland | Berkoukes Origin: Algeria |
| Bangladeshi Goat Curry Origin: Bangladesh | Beef au Miroton Origin: British | Berry Compote Origin: New Zealand |
| Barbecued Fish Rolls Origin: Jamaica | Beef Bouilli Origin: British | Beshbarmak (Meat and Pasta Dish) Origin: Kazakhstan |
| Barbecued Ratatouille Origin: British | Beef Braised in Rooibos Tea with Sweet Potatoes Origin: South Africa | Beshbarmak (Meat and Pasta Dish) Origin: Kyrgyzstan |
| Barbel, Roach and Dace Origin: British | Beef Brose Origin: British | Beshbarmak Origin: Turkmenistan |
| Bariis Iskukaris Origin: Somaliland | Beef Cameroon Origin: Cameroon | Betaceos Varronis (Beets à la Varro) Origin: Roman |
| Barkly Mount Eagle Madras Curry Origin: Scotland | Beef Enchiladas Origin: Britain | Betas (Beetroot with Leeks in Wine) Origin: Roman |
| Barley Broth Origin: British | Beef Fricassee Origin: British | Betas Minutas et Porros (Young Beetroot and Leeks) Origin: Roman |
| Barley Kail Origin: Scotland | Beef Hash Origin: British | Bhuna Khichuri Origin: Bangladesh |
| Baru Fida (Spinach Sauce with Peanuts and Beef Shank) Origin: Guinea | Beef in Bistort Leaves Origin: Britain | Bifes de Vitela com Molho de Amendoim (Veal Steaks with Peanut Sauce) Origin: Mozambique |
| Basic Cajun Jambalaya Origin: Cajun | Beef in Bitter Origin: Britain | Big Bowl Chili Origin: American |
| Basic Jollof Rice Origin: Nigeria | Beef in Claret Origin: Scotland | Bigos (Lithuanian Hunter's Stew) Origin: Lithuania |
| Basico (Sudanese Sesame Seeds, Greens and Smoked Meat) Origin: South Sudan | Beef in Stout Origin: Ireland | Bigos (Polish Hunter's Stew) Origin: Poland |
| Basto and Suugo Origin: Somalia | Beef in the Burmese Style Origin: Fusion | Binyewa (Ugandan Groundnut Sauce) Origin: Uganda |
| Basto and Suugo Origin: Djibouti | Beef Madras Origin: India | Binyewa (Ugandan Peanut Soup) Origin: Uganda |
| Batabate Origin: Mayotte | Beef Mechado Origin: Philippines | Birch Sap and Cleavers Risotto Origin: Britain |
| Batak Raichat (Duck Raichat) Origin: India | Beef Picadillo Origin: Dominican Republic | Biriani de Poulet (Chicken Biriani) Origin: Mauritius |
| Batar Da'an (Maize, Mung Bean and Squash Stew) Origin: East Timor | Beef Ragoût Origin: British | Biscuit-topped Lamb Casserole Origin: America |
| Bayerische Schweinekotletts (Bavarian Pork Chops) Origin: Germany | Beef Ragout Origin: British | Bisort and Courgette Stew Origin: British |
| Bayrisch Kraut (Pickled Bavarian Cabbage) Origin: Germany | Beef Rendang Origin: Indonesia | Bisort Bolognese Origin: Fusion |
| Bean and Wild Mushroom Stew Origin: Britain | Beef Steak with Cucumbers Origin: British | Bissap Beuguedj (Hibiscus Leaf Paste) Origin: Senegal |
| Bean Foogath Origin: India | Beef with Calabash Nutmegs Origin: Nigeria | Bissara Origin: Morocco |
| Bean Goulash with Beef Origin: Czech | Beef with Paprika and Potatoes Origin: Ireland | Bistecca di San Marino (Steak San Marino) Origin: San Marino |
| Beans à la Macedoine Origin: British | Beefsteak Mushroom and Hen of the Woods Risotto Origin: Britain | Black Bean Huevos Rancheros Origin: Mexico |
| Beans and Bananas Origin: Burundi | Belizean Rice and Beans Origin: Belize | Black Beans Origin: Mexico |
| Beans Gravy Origin: Liberia | Bengali Chicken Curry Origin: India | Black-eyed Pea Gumbo Origin: Cajun |
| Beans With Rum Origin: Montserrat | Bengali Fish Curry Origin: India | Blaff de poisson (Fish Blaff) Origin: Guadeloupe |
| Beans with Tomatoes, Onions and Green Bell Pepper Origin: Zambia | Bengali Turkey Curry Origin: Britain | Blaff de poisson (Fish Blaff) Origin: French Guiana |
| Bébélé (Tripe and Plantain Stew) Origin: Guadeloupe | Benin Red Sauce Origin: Benin | Blancs de Poulet au Gingembre et à la Cardamome (Chicken Breasts with Ginger and Cardamom) Origin: Madagascar |
| Beef and Coconut Cream Curry Origin: Fusion | Beninese Beef Stew Origin: Benin | Blank Dessorre Origin: England |
| Beef and Dhal Curry Origin: India | Beninese Goat Stew Origin: Benin | Blanquette de Porc (Pork in White Sauce) Origin: France |
| Beef and Green Tomato Jalfrezi Origin: Fusion | Beninese Jollof Rice Origin: Benin | |
| Beef and Mushroom Tshoem Origin: Bhutan | Berenjena con Queso al Horno (Aubergine with Almonds and Cheese) Origin: Spain |
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