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 2308 recipes in total:

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Tunisian Byesar (Tunisian Broad Bean Dip)      Origin: Tunisia	Veal Pilaf      Origin: Fusion	Wild Food Tacacá      Origin: Fusion
Tunisian Spiced Lamb Balls      Origin: Tunisia	Vegetable Alecha      Origin: Ethiopia	Wild Greens Gnocci in Tomato Sauce      Origin: Britain
Tunisian Vegetable Couscous      Origin: Tunisia	Vegetable Curry      Origin: Kenya	Wild Mushroom Stew      Origin: Britain
Turbot in Kerala Red Curry Sauce      Origin: India	Vegetable Curry II      Origin: Britain	Wild Mustard Greens with Ham Hocks      Origin: American
Turkey Beanpot      Origin: British	Vegetable Curry III      Origin: Britain	Winter Parsnip Stew      Origin: Czech
Turkey Curry with Yams      Origin: Fusion	Vegetable Ndiwo      Origin: Malawi	Wonchoi      Origin: Ghana
Turkey Etouffee      Origin: American	Vegetable Pilau      Origin: India	Wouré Burakhè Magilinri (Sweet Potato Leaf Sauce)      Origin: Guinea
Turkey Leftovers Curry      Origin: Britain	Vegetable Potjie      Origin: Botswana	Xarém      Origin: Portugal
Turkey Leftovers Hotpot      Origin: Britain	Vegetable Tagine      Origin: North Africa	Xerem de Festa (A Feast Dish)      Origin: Cape Verde
Turkey Vindaloo Curry      Origin: Fusion	Vegetarian Chili Beans      Origin: American	Xinjiang Lamb Casserole      Origin: China
Türlüh (Mixed Vegetable Stew)      Origin: Armenia	Vele in Bokenade (Veal in Sauce)      Origin: England	Yétissé de Chèvre (Yétissé of Goat)      Origin: Guinea
Tutu (Cornmeal Porridge with Black-eyed Peas)      Origin: Aruba	Velvet Shank and Burdock Soup      Origin: Fusion	Yétissé de Poulet (Chicken Yétissé)      Origin: Guinea
Tuvaluan Fish Curry      Origin: Tuvalu	Venison and Dark Chocolate Chili      Origin: Fusion	Yam and Beans      Origin: Nigeria
Tweed Kettle      Origin: Scotland	Venison, Potato and Mushroom Stew      Origin: Britain	Yam Curry      Origin: Vanuatu
Udang Masak Lemak Nenas (Pineapple Prawn Curry)      Origin: Malaysia	Venyson in Broth (Venison in Broth)      Origin: England	Yam with Greens, Onion, and Okra      Origin: Nigeria
Ugandan Curried Potatoes      Origin: Uganda	Vermicelles (Vermicelli)      Origin: Mauritania	Yambo      Origin: Aruba
Ugandan Matooke      Origin: Uganda	Vert desire      Origin: England	Yangon Kyet Thar Hin (Yangon Chicken Curry)      Origin: Myanmar
Ugandan Smoked Fish Stew      Origin: Uganda	Verulam-style Curried Jackfruit      Origin: South Africa	Yassa Poulet (Chicken Yassa)      Origin: Senegal
Ujeni Ndiwo      Origin: Malawi	Viande Nyembwe (Meat Nyembwe)      Origin: Gabon	Yataklete Kilkili (Ethiopian Ginger Vegetables)      Origin: Ethiopia
Ukwa (Breadfruit Porridge)      Origin: Nigeria	Vulvae Steriles (Sterile Sows' Wombs)      Origin: Roman	Yebeh (Yam and Fish in Red Palm Oil)      Origin: Sierra Leone
Umngqusho (Samp and Beans with Potatoes)      Origin: South Africa	Vulvae [et] Steriles (Sterile Sow's Womb)      Origin: Roman	Yebeh (White Yam Porridge)      Origin: Sierra Leone
Un bon cassoulet (A Good Cassoulet)      Origin: France	Vulvae [et] Steriles (Sterile Sow's Womb)      Origin: Roman	Yebeh Stew      Origin: Sierra Leone
Upma      Origin: Britain	Vyannd Cypre of Samon (A Cypriot Dish of Salmon)      Origin: England	Yellow Coconut Rice      Origin: Tanzania
Urulaikilangu Varuval (Potato Chip Curry)      Origin: India	Vyne Grace      Origin: England	Yellow Rice with Raisins      Origin: Southern Africa
Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu)      Origin: India	Vyolette (Violet Pudding)      Origin: England	Yemiser W'et (Spicy Lentil Stew)      Origin: Ethiopia
Usupu (Eddoe Purée with Fish)      Origin: Equatorial Guinea	Waakye      Origin: Ghana	Yetakelt W'et (Spiced Vegetable Stew)      Origin: Djibouti
V'sachy (Pumpkin Leaf Stew)      Origin: Zambia	Wagasi in Sauce      Origin: Benin	Yétissé de Poisson (Fish Yetisse)      Origin: Mali
Végétarien Kansiyé (Vegetarian Kansiyé)      Origin: Guinea	Wardonys in syryp (Pears in Syrup)      Origin: England	Ysgwydd Cig Oen Cymreig wedi ei bobi'n araf â chyri (Slow-cooked curried shoulder of Welsh Lamb)      Origin: Welsh
Vaca Atolada (Beef Ribs with Cassava)      Origin: Brazil	Waykaab (Milk with Okra Powder)      Origin: Sudan	Yuk Gae Jang (Spicy Beef and Vegetable Soup)      Origin: Korea
Valentine Pork au Poivre      Origin: Britain	Werewere Soup (Melon Seed Soup)      Origin: Cameroon	Zürcher Eintopf (Zürich Style Hotpot)      Origin: Switzerland
Vary Amin'anana (Rice with Greens and Minced Beef)      Origin: Madagascar	West Sumatran Fish Curry      Origin: Sumatra	Zürcher Geschnetzeltes (Cut Meat, Zürich Style)      Origin: Switzerland
Vary Amin'Anana (Hot Pepper Beef)      Origin: Madagascar	Wet Thar Hin (Pork Curry)      Origin: Myanmar	Zamé      Origin: Mali
Veal Curry with Bananas      Origin: Uganda	White Chili      Origin: America
Veal in Tomato Sauce      Origin: Andorra	White Nile Fish      Origin: South Sudan

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