FabulousFusionFood's Stew Recipes 23rd 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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| Rabbit à la Minute Origin: British | Ravitoto sy Henakisoa (Pork with Cassava Leaves) Origin: Madagascar | Risotto al Funghi Porcini e Nepitella (Risotto with Porcini Mushrooms and Lesser Calamint) Origin: Italy |
| Rabbit in Tomato and Emperor's Mint Sauce Origin: Britain | Ravitoto sy Voanjo (Cassava Leaves with Peanuts) Origin: Madagascar | Risotto al Tonno (Risotto with Tuna) Origin: Italy |
| Rabbit in Tomato and Mint Sauce Origin: Andorra | Rayo Saag Ra Sungur Ko Masu (Pork and Spinach Curry) Origin: Nepal | Risotto alla Arancia (Risotto with Orange) Origin: Italy |
| Rabbit Pilaf Origin: Uzbekistan | Real Irish Stew Origin: Ireland | Risotto alla Milanese Origin: Italy |
| Rabbit Pilaf Origin: Uzbekistan | Rechta Origin: Algeria | Risotto alla Paesana (Risotto with Beans and Bacon) Origin: Italy |
| Rabbit Stew with Mallow Cheeses Origin: British | Red Cabbage with Glazed Onions Origin: Belgium | Risotto alla Pissenlit (Dandelion Risotto) Origin: Switzerland |
| Rabo Encendido (Spicy Dominican Oxtail Stew) Origin: Dominican Republic | Red Curry Cambogee with Meat Origin: Cambodia | Risotto alle Erbe e Niputedda (Catmint and Herb Risotto) Origin: Italy |
| Rad Na Moo (Pork with Noodles in Gravy) Origin: Thailand | Red Kidney Bean Chili Origin: American | Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland |
| Ragoût aux épinards (Spinach Stew) Origin: Central African Republic | Red Oil Greens Origin: Liberia | Risotto con Prosciutto e Piselli (Risotto with Ham and Peas) Origin: Italy |
| Ragoût Béninoise (Beninese Ragout) Origin: Benin | Red Oil Sweet Potato Greens Origin: Liberia | Risotto Rucola (Wild Rocket Risotto) Origin: Italy |
| Ragoût d'Ignames et Boeuf (Beef Stew with Yams) Origin: Britain | Red-cooked Pork Origin: China | Ritra d'Oie (Ritra of Goose) Origin: Madagascar |
| Ragoût de Chévre au Riz (Goat Stew with Rice) Origin: DR-Congo | Red-red Origin: Ghana | Ritra de Canard (Ritra of Duck) Origin: Madagascar |
| Ragoût de Porc au Citron Vert (Ragoût of Pork with Lime) Origin: Senegal | Redbush Stewed Beef and Potatoes Origin: South Africa | Riz au Gras ('Fat Rice') Origin: Benin |
| Ragoût de Porc aux Potates Douces (Pork Stew with Sweet Potatoes) Origin: Cote dIvoire | Renga Renga (Burundi Sweet Potato Leaf Stew) Origin: Burundi | Riz au Gras Ivorienne (Ivorian Fat Rice) Origin: Cote dIvoire |
| Ragoût Njansang (Njansang Stew) Origin: Central African Republic | Resalsike (Royal Fruit Stew) Origin: England | Riz au Lait de Coco de Comores (Comorian Rice with Coconut Milk) Origin: Comoros |
| Ragoût of Turkey Origin: Britain | Reshmi Gosht (Lamb Breast in Aromatic Sauce) Origin: India | Riz aux Oignons (Rice with Onions) Origin: Congo |
| Ragout Breton (Breton Ragout) Origin: France | Ressi (Cypriot Wheat Pilaff) Origin: Cyprus | Riz Créole (Creole Rice) Origin: Guadeloupe |
| Ragout Breton à la saucisse (Breton Stew with sausage) Origin: France | Restaurant-style Chakalaka Origin: South Africa | Riz des Iles (Island Rice) Origin: Comoros |
| Ragout d'Igname (Yam Porridge) Origin: Burkina Faso | Restaurant-style Monkfish Curry Origin: Britain | Riz Dion (Rice and Mushrooms) Origin: Haiti |
| Ragoût de cabri créole (Creole Goat Stew) Origin: Guadeloupe | Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef) Origin: Germany | Riz et Pois Collés (Haitian Rice with Peas) Origin: Haiti |
| Ragoût de chatrou créole (Creole Chatrou Stew) Origin: Guadeloupe | Rhubarb and Ginger Compote Origin: Britain | Riz Gras au Poulet (Fat Rice with Chicken) Origin: Burkina Faso |
| Ragoût de lambi (Conch stew) Origin: Saint-Martin | Rhubarb and Pork Chop Casserole Origin: Britain | Riz Gras du Burkinabé (Burkina Faso Fat Rice) Origin: Burkina Faso |
| Ragoût de poisson (Creole-style fish Stew) Origin: Saint-Martin | Rib of Beef Bones Origin: British | Riz haricots rouges antillais (Antillean Red Beans and Rice) Origin: Guadeloupe |
| Ragout de Poisson au Njansang (Stewed Fish with Njansang) Origin: Cameroon | Rice and Peas Origin: Jamaica | Riz Jollof du Niger (Niger-style Jollof Rice) Origin: Niger |
| Ragout of Cold Neck of Mutton Origin: British | Rice and Peas Origin: Saint Kitts | Riz Wolof (Wolof Rice) Origin: Guinea |
| Ragout of Cold Veal Origin: British | Rice Flour FuFu Origin: Liberia | Romazava Origin: Madagascar |
| Ragout of French Beans Origin: British | Rice Phala (Sweetened Rice Phala) Origin: Malawi | Romee (Cornmeal Mush) Origin: Georgia |
| Ragù d'anatra (Venetian Duck Ragu) Origin: Italy | Rice with Oil Origin: Zambia | Roo Broth (Roe Deer in Broth) Origin: England |
| Ragu di Carne Origin: San Marino | Rice with Pigeon Peas Origin: Puerto Rico | Roosterkoek with Filling II Origin: South Africa |
| Rapa Nui Cazuela Origin: Easter Island | Rifissa (Chicken and Lentil Stew) Origin: Morocco | Ropa Vieja Origin: Cuba |
| Rapas (Turnips) Origin: Roman | Ris engoulé (Ris Engoule) Origin: France | Rosehip Purée Origin: Fusion |
| Rapes in Potage (Turnips in Pottage) Origin: England | Ris Gras Burkinabé Origin: Burkina Faso | Rosemary-scented Lamb Origin: Britain |
| Raspberry Coulis Origin: Britain | Risoto Cranc Celtaidd a Chorgimychiaid Bae Ceredigion (Risotto of Celtic Crab and Cardigan Bay Prawns) Origin: Welsh | |
| Ratatouille Origin: France | Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh |
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