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 2910 recipes in total:
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| Rostbraten Mit Pilzfulle (Roast Beef with Mushroom Stuffing) Origin: Germany | Saka Saka du Mali (Malian Sweet Potato Leaf Sauce) Origin: Mali | Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce) Origin: Burkina Faso |
| Rosto Origin: Gibraltar | Saka-saka (Mutton and Cassava Leaf Stew) Origin: Guinea | Sauce aux Arachides (Guinean Peanut Sauce) Origin: Guinea |
| Rougail de Saucisse (Sausage Rougail) Origin: Reunion | Salade Kopto (Moringa Leaf Salad) Origin: Niger | Sauce aux Arachides du Tchad (Chadian Peanut Sauce) Origin: Chad |
| Rougail Saucisse (Sausage Rougail) Origin: Mauritius | Salmi Poulet Mauriticien (Chicken Mauritius) Origin: Mauritius | Sauce aux Champignons et Citron (Mushroom and Lemon Sauce) Origin: Congo |
| Rougaille Boudin (Black Pudding in Tomato Sauce) Origin: Mauritius | Salmis de Faisan (Salmis of Pheasant) Origin: France | Sauce d'Adémé aux Fruits de Mer (Seafood with Adémé Sauce) Origin: Togo |
| Roz bi Laban (Egyptian Rice Pudding) Origin: Egypt | Salmis de Palombe (Salmis of Pigeons) Origin: France | Sauce d'Arachide (Peanut Sauce) Origin: Benin |
| Rukau Origin: Cook Islands | Salmon Kalia in Panch Phoron Sauce Origin: India | Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce) Origin: Cameroon |
| Rukau Origin: Tokelau | Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken) Origin: Equatorial Guinea | Sauce Gbanbouda (Tô with Okra Sauce and Peanuts) Origin: Guinea |
| Rukau Origin: Tuvalu | Salsa de Espinacosas (Spinach Salsa) Origin: Equatorial Guinea | Sauce Gombo (Gombo Sauce) Origin: Guinea |
| Rwanda Goat Pelau Origin: Rwanda | Salsa di Pomodoro (Tomato Sauce) Origin: Italy | Sauce Gombo Origin: Niger |
| Rwandan Beef Stew Origin: Rwanda | Salt Cod and Potatoes Origin: Bermuda | Sauce Gombo et Boeuf (Okra Sauce with Beef) Origin: Burkina Faso |
| Rwandan Chicken Origin: Rwanda | Saltah Origin: Yemen | Sauce Gombo Togolaise (Togolese Okra Sauce) Origin: Togo |
| Rwandan Porridge Origin: Rwanda | Saltfish Buljolde Origin: Antigua | Sauce Gombos Burkinabé (Burkinabe Okra Sauce) Origin: Burkina Faso |
| Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England | Saltfish Buljolde Origin: British Virgin Islands | Sauce Koumrangan (Hibiscus Leaf Sauce) Origin: Chad |
| Saak-er Ghanto Origin: Bangladesh | Salvadoran Pollo en Crema Origin: El Salvador | Sauce Légume Origin: Benin |
| Saare jerk-sealiha (Island Jerk Pork) Origin: Dominica | Samarkandskij Jagnenok (Samarkand Lamb) Origin: Uzbekistan | Sauce Moundourou (Moundourou Leaf Sauce) Origin: Chad |
| Saba Callaloo Origin: Saba | Sambhar (Lentil Curry) Origin: India | Sauce Oseille (Sorrel Sauce) Origin: Burkina Faso |
| Saba Masala Chicken Origin: Saba | Samia' Metchou Peng Pa (Khmer Fish Stew with Lemongrass) Origin: Cambodia | Sauce sarzyne (Saracen Sauce) Origin: England |
| Saba Pigeon Pea Stew Origin: Saba | Samlor Machu Trey (Sweet and Sour Soup with Fish) Origin: Cambodia | Sauerbraten Origin: Germany |
| Saba Rice and Black Beans Origin: Saba | Samp Origin: eSwatini | Sauerbraten II (Soured Beef) Origin: Germany |
| Saban Pot Origin: Saba | Sancoche Origin: Trinidad | Sausage Ragu Origin: Britain |
| Sabat Moong Bhajji (Mung Bean Bhaji) Origin: India | Sancochi di Galinja (Chicken Stew) Origin: Aruba | Sausage, Haricot Bean and Red Wine Casserole Origin: British |
| Sabzi Gutab (Green Gutab) Origin: Azerbaijan | Sancocho de siete carnes (Seven meat stew) Origin: Dominican Republic | Sausage, Pumpkin and Bergamot Casserole Origin: British |
| Saddle of Mutton à la Polonaise Origin: British | Sancocho Dominicano (Dominican Stew) Origin: Dominican Republic | Sausage, Pumpkin and Sage Casserole Origin: British |
| Saffe (Mutton and Cassava Leaf Stew) Origin: Sierra Leone | Sao Tomean Calulu Origin: Sao Tome | Sausages and Beans with Butternut Squash Origin: British |
| Saffron Milk Cap Fricassee Origin: Britain | Sarapatel Origin: India | Sauté de cerf a la calédonienne (New Caledonian-Style Venison Sauté) Origin: New Caledonia |
| Saint jacques poêlées au lait de coco avec sa purée de patate douce (Scallops in Coconut Milk with Mashed Sweet Potatoes) Origin: Togo | Sarazener (Saracen) Origin: Germany | Sautéed Collard Greens Origin: American |
| Saint Kitts Stewed Saltfish Origin: Saint Kitts | Sarma (Stuffed Cabbage Leaves) Origin: Serbia | Savoury Chops Origin: Australia |
| Saint Lucia Lambi Soup with Dumplings Origin: Saint Lucia | Sarmale (Stuffed Cabbage Leaves) Origin: Romania | Savoys forced and stewed Origin: British |
| Saint Lucian Bouillon Origin: Saint Lucia | Sarson Saag Gosht (Lamb and Rapeseed Greens Curry with Yoghurt) Origin: India | Saws Rhython (Cockle Sauce) Origin: Welsh |
| Saint Vincent Chicken Pelau Origin: Saint Vincent | Satan's Fantasy Chili Origin: American | Scallops with Onion Cream Sauce Origin: Scotland |
| Saint Vincent Pig Feet Souse Origin: Saint Vincent | Sathe Curry (Beef and Coconut Curry) Origin: Sri Lanka | Schwalbennester (Bavarian Veal) Origin: Germany |
| Saint-Martin Whelk Soup Origin: Saint-Martin | Satsabeli Bazha (Poultry in Walnut Sauce) Origin: Georgia | |
| Saka saka (Congolese Cassava Leaves) Origin: Congo | Sauce à l'Arachide Congolaise (Congolese Peanut Sauce) Origin: DR-Congo |
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