FabulousFusionFood's Stew Recipes 22tn 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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| Rapa Nui Cazuela Origin: Easter Island | Ris Gras Burkinabé Origin: Burkina Faso | Rostbraten Mit Pilzfulle (Roast Beef with Mushroom Stuffing) Origin: Germany |
| Rapas (Turnips) Origin: Roman | Risoto Cranc Celtaidd a Chorgimychiaid Bae Ceredigion (Risotto of Celtic Crab and Cardigan Bay Prawns) Origin: Welsh | Rosto Origin: Gibraltar |
| Rapes in Potage (Turnips in Pottage) Origin: England | Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh | Rougail de Saucisse (Sausage Rougail) Origin: Reunion |
| Raspberry Coulis Origin: Britain | Risotto al Funghi Porcini e Nepitella (Risotto with Porcini Mushrooms and Lesser Calamint) Origin: Italy | Rougail Saucisse (Sausage Rougail) Origin: Mauritius |
| Ratatouille Origin: France | Risotto al Tonno (Risotto with Tuna) Origin: Italy | Rougaille Boudin (Black Pudding in Tomato Sauce) Origin: Mauritius |
| Ravitoto sy Henakisoa (Pork with Cassava Leaves) Origin: Madagascar | Risotto alla Arancia (Risotto with Orange) Origin: Italy | Roz bi Laban (Egyptian Rice Pudding) Origin: Egypt |
| Ravitoto sy Voanjo (Cassava Leaves with Peanuts) Origin: Madagascar | Risotto alla Milanese Origin: Italy | Rukau Origin: Cook Islands |
| Rayo Saag Ra Sungur Ko Masu (Pork and Spinach Curry) Origin: Nepal | Risotto alla Paesana (Risotto with Beans and Bacon) Origin: Italy | Rukau Origin: Tuvalu |
| Real Irish Stew Origin: Ireland | Risotto alle Erbe e Niputedda (Catmint and Herb Risotto) Origin: Italy | Rukau Origin: Tokelau |
| Rechta Origin: Algeria | Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland | Rwanda Goat Pelau Origin: Rwanda |
| Red Cabbage with Glazed Onions Origin: Belgium | Risotto con Prosciutto e Piselli (Risotto with Ham and Peas) Origin: Italy | Rwandan Beef Stew Origin: Rwanda |
| Red Curry Cambogee with Meat Origin: Cambodia | Risotto Rucola (Wild Rocket Risotto) Origin: Italy | Rwandan Chicken Origin: Rwanda |
| Red Oil Greens Origin: Liberia | Ritra d'Oie (Ritra of Goose) Origin: Madagascar | Rwandan Porridge Origin: Rwanda |
| Red Oil Sweet Potato Greens Origin: Liberia | Ritra de Canard (Ritra of Duck) Origin: Madagascar | Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England |
| Red-cooked Pork Origin: China | Riz au Gras ('Fat Rice') Origin: Benin | Saak-er Ghanto Origin: Bangladesh |
| Red-red Origin: Ghana | Riz au Gras Ivorienne (Ivorian Fat Rice) Origin: Cote dIvoire | Saare jerk-sealiha (Island Jerk Pork) Origin: Dominica |
| Redbush Stewed Beef and Potatoes Origin: South Africa | Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk) Origin: Comoros | Saba Callaloo Origin: Saba |
| Renga Renga (Burundi Sweet Potato Leaf Stew) Origin: Burundi | Riz aux Oignons (Rice with Onions) Origin: Congo | Saba Masala Chicken Origin: Saba |
| Resalsike (Royal Fruit Stew) Origin: England | Riz Créole (Creole Rice) Origin: Guadeloupe | Saba Pigeon Pea Stew Origin: Saba |
| Reshmi Gosht (Lamb Breast in Aromatic Sauce) Origin: India | Riz des Iles (Island Rice) Origin: Comoros | Saba Rice and Black Beans Origin: Saba |
| Ressi (Cypriot Wheat Pilaff) Origin: Cyprus | Riz Dion (Rice and Mushrooms) Origin: Haiti | Saban Pot Origin: Saba |
| Restaurant-style Chakalaka Origin: South Africa | Riz et Pois Collés (Haitian Rice with Peas) Origin: Haiti | Sabat Moong Bhajji (Mung Bean Bhaji) Origin: India |
| Restaurant-style Monkfish Curry Origin: Britain | Riz Gras au Poulet (Fat Rice with Chicken) Origin: Burkina Faso | Sabzi Gutab (Green Gutab) Origin: Azerbaijan |
| Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef) Origin: Germany | Riz Gras du Burkinabé (Burkina Faso Fat Rice) Origin: Burkina Faso | Saffe (Mutton and Cassava Leaf Stew) Origin: Sierra Leone |
| Rhubarb and Ginger Compote Origin: Britain | Riz haricots rouges antillais (Antillean Red Beans and Rice) Origin: Guadeloupe | Saffron Milk Cap Fricassee Origin: Britain |
| Rhubarb and Pork Chop Casserole Origin: Britain | Riz Jollof du Niger (Niger-style Jollof Rice) Origin: Niger | Saint jacques poêlées au lait de coco avec sa purée de patate douce (Scallops in Coconut Milk with Mashed Sweet Potatoes) Origin: Togo |
| Rice and Peas Origin: Jamaica | Riz Wolof (Wolof Rice) Origin: Guinea | Saint Kitts Stewed Saltfish Origin: Saint Kitts |
| Rice and Peas Origin: Saint Kitts | Romazava Origin: Madagascar | Saint Lucia Lambi Soup with Dumplings Origin: Saint Lucia |
| Rice Flour FuFu Origin: Liberia | Romee (Cornmeal Mush) Origin: Georgia | Saint Lucian Bouillon Origin: Saint Lucia |
| Rice Phala (Sweetened Rice Phala) Origin: Malawi | Roo Broth (Roe Deer in Broth) Origin: England | Saint Vincent Chicken Pelau Origin: Saint Vincent |
| Rice with Oil Origin: Zambia | Roosterkoek with Filling II Origin: South Africa | Saint Vincent Pig Feet Souse Origin: Saint Vincent |
| Rice with Pigeon Peas Origin: Puerto Rico | Ropa Vieja Origin: Cuba | Saint-Martin Whelk Soup Origin: Saint-Martin |
| Rifissa (Chicken and Lentil Stew) Origin: Morocco | Rosehip Purée Origin: Fusion | |
| Ris engoulé (Ris Engoule) Origin: France | Rosemary-scented Lamb Origin: Britain |
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