FabulousFusionFood's Stew Recipes 24th 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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| Shishwala (Maize Porridge) Origin: eSwatini | Smoked Fish Stew Origin: Ancient | South African Cape Malay Curry Origin: South Africa |
| Shito (Dark Chilli Sambal) Origin: Ghana | Smoked Sausage and Bean Casserole Origin: Britain | South African Rhus Bukhari Origin: South Africa |
| Shitor Din Origin: Ghana | Smoky Pumpkin Chili Origin: American | South African Vegetable Biryani Origin: South Africa |
| Shoko (Nigerian Beef and Spinach) Origin: Nigeria | Smoored Fish with Tomatoes Origin: South Africa | Southern Style Pot of Greens Origin: American |
| Shorbet Ads (Sudanese Lentil Soup) Origin: Sudan | Snyboontjies Bredie (Green Bean Bredie) Origin: South Africa | Southern Succotash Origin: America |
| Shtitha Batata (Potato Stew) Origin: Algeria | Soganli Yahni (Mutton Stew with Onions) Origin: Turkey | Spanachorizo (Rice Pilaff with Spinach) Origin: Cyprus |
| Shukto Origin: Bangladesh | Sokossoko de Rognon (Sokossoko with Kidneys) Origin: Burkina Faso | Spanagh Geragoor (Spinach and Rice Stew) Origin: Armenia |
| Shurpa Origin: Uzbekistan | Sokossoko de Viande (Sokossoko with Meat) Origin: Burkina Faso | Sphondylos Elixatos (Boiled Parsnips) Origin: Roman |
| Shuwa II Origin: Oman | Solachi Kadhi (Kokam Sauce) Origin: India | Spiced Guinea Fowl Peppersoup Origin: Nigeria |
| Sibirskie Jeskimosy (Siberian Huskies) Origin: Siberia | Somerset Pork with Apples Origin: England | Spiced Lima Beans with Garlic and Coconut Origin: Nepal |
| Sicilian Fish Sauce Origin: Italy | Somlar Mochu Sachko (Sour Beef Stew) Origin: Cambodia | Spicy Braised Cabbage Origin: Tanzania |
| Sidvudvu (Pumpkin Porridge) Origin: eSwatini | Sopa di Bonchi Korá (Red Kidney Bean Soup) Origin: Aruba | Spicy Chicken Gizzards Origin: South Africa |
| Sieden Hähnchen (Simmered Chicken) Origin: Germany | Sopa di Bonchi Korá (Red Kidney Bean Soup) Origin: Bonaire | Spicy Potatoes Origin: Ireland |
| Sierra Leonean Chicken and Sweet Potato Stew Origin: Sierra Leone | Sopa Seca (Mexican-style Rice) Origin: Mexico | Spinach and Peanut Butter Stew Origin: West Africa |
| Sierra Leonean Style Couscous Origin: Sierra Leone | Sopi di Bonchi Korá (Red Kidney Bean Soup) Origin: Curacao | Spinach and Simsim Origin: Uganda |
| Sierra Leonian Egusi Soup Origin: Sierra Leone | Sopi di Piská (Fish Soup) Origin: Aruba | Springbok Potjekos Origin: South Africa |
| Siga Wot (Ethiopian Beef Stew) Origin: Ethiopia | Sopi di Piská (Fish Soup) Origin: Bonaire | Squash Stuffed with Freekah and Peppers Origin: Lebanon |
| Simboro (Meat with Taro Leaves and Coconut Milk) Origin: Vanuatu | Sopi di Piská (Fish Soup) Origin: Curacao | Sri Lanka Style Jackfruit Seed Curry Origin: Sri Lanka |
| Simple Mole Poblano Origin: Mexico | Sorrel Sarma Origin: North Macedonia | Sri Lankan Chicken Curry Origin: Sri Lanka |
| Sindhi-style Pilau Origin: Pakistan | Souko Dounguouri (Meat Stew with White Beans) Origin: Niger | Sri Lankan Curried Okra Origin: Sri Lanka |
| Sint Eustatian Goat Water Origin: Sint Eustatius | Soupa Canja (Okra and Palm Oil Soup) Origin: Gambia | Sri Lankan Dal Origin: Sri Lanka |
| Sint Eustatius Rice and Black Beans Origin: Sint Eustatius | Soupe aux Lentilles et Legumes (Lentil and Bean Soup) Origin: Burundi | Sri Lankan Fish Curry Origin: Sri Lanka |
| Sint Eustatius Stewed Goat Meat Origin: Sint Eustatius | Soupe aux pois et la viande (Pea Soup and Meat) Origin: Guinea-Bissau | Srpska Corba ot Graha (Serbian Bean Stew) Origin: Serbia |
| Sint Maarten Lokri Origin: Sint Maarten | Soupe de Gombo, Sauce Poisson (Okra Soup, Fish Sauce) Origin: Benin | St Columba's Broth Origin: Ancient |
| Sint Maarten Whelk Soup Origin: Sint Maarten | Soupe de mouton (Mutton soup) Origin: Saint-Martin | St Helena Curry and Rice Origin: St Helena |
| Skirlie Origin: Scotland | Soupe de Porc Fume (Smoked Pork Soup) Origin: Burkina Faso | St Kitts Seasoned Breadfruit Origin: Saint Kitts |
| Skoudehkaris (Djibouti Rice) Origin: Djibouti | Soupe Kandja Origin: Mali | St Kitts Stewed Fish Origin: Saint Kitts |
| Slow Cooker Mushy Peas Origin: England | Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes) Origin: Guinea | St Lucian Pepper Pot Origin: Saint Lucia |
| Slow Cooker Salsa Chicken Origin: America | Soupou Konkoé (Smoked Fish Soup) Origin: Guinea | Steak Cooked in Milk Origin: Malawi |
| Slow Cooker Vegetable Curry Origin: Britain | Soupou Tehou (Beef Soup) Origin: Guinea | Steamed Crawfish Origin: Liberia |
| Slow-cooked Ox Cheek Rendang Origin: Singapore | Soupoukanja (Goat Stew with Okra) Origin: Senegal | Stew Peas Origin: Jamaica |
| Slow-roasted Lamb Shanks with Tomatoes and Olives Origin: Australia | Souroundou (Nigerienne Fat Rice) Origin: Niger | Stewed Beef in Coconut Milk with Dumplings Origin: Trinidad |
| Slow-simmered Beefsteak Fungus Origin: Britain | Souse Origin: Saint Lucia | |
| Smoked Fish Light Soup Origin: Ghana | Sousi Pa (Fish with Coconut Cream) Origin: Laos |
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