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 2530 recipes in total:

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Sweet Potatoes with Groundnuts      Origin: Zambia	Tass Kebab (Fried Lamb in Tomato Sauce)      Origin: Armenia	Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce)      Origin: Mali
Szeged Gulyasz (Pork Goulash with Sauerkraut)      Origin: Czech	Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker)      Origin: Welsh	Tigadeguena (Chicken in Peanut Sauce)      Origin: Mali
Tô      Origin: Burkina Faso	Tatws Pum Munud (Five-minute Potatoes)      Origin: Welsh	Tiguadege Na      Origin: Mali
T'fina Aricha (Beef and Wheat Stew)      Origin: Tunisia	Tavče Gravče      Origin: North Macedonia	Tishreeb Hummus (Chickpea Casserole)      Origin: Iraq
Tabah Moostafah (Tagine of Marrakech Lamb)      Origin: Morocco	Tavuklu Bamya (Chicken with Okra)      Origin: Turkey	To Fricasey White Meat      Origin: Britain
Tacos de Comida Callejera (Mexican Street-food Tacos)      Origin: Mexico	Terrine Mauritanienne (Mauritanian Terrine)      Origin: Mauritania	To Make White Fricasey      Origin: Britain
Tadjine Zdef (Mutton and Cheese Tagine)      Origin: Benin	Texas Chili      Origin: American	Tobago Curry Crab and Dumplings      Origin: India
Tagalia      Origin: South Sudan	Texas Red Chili      Origin: America	Toborgee Beans      Origin: Liberia
Tagin Lisan 'asfur (Orzo Casserole)      Origin: Egypt	Texas-style Pork and Beef Chili      Origin: American	Tolma (Cabbage Stuffed with Lamb)      Origin: Georgia
Tagine Almaaz bil Beleh (Goat Tagine with Dates)      Origin: Morocco	Tfina Camounia (Potatoes and Bean Stew)      Origin: Tunisia	Tom Brown      Origin: Nigeria
Tagine bal Ghalmi wa Aflour (Lamb Tagine with Broad Beans)      Origin: Morocco	Thai Green Curried Cod      Origin: Fusion	Tomatillo and Beef Curry      Origin: Fusion
Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint)      Origin: Morocco	Thai Green Curry of Prawn and Fish      Origin: Thailand	Tomato Keema (Tomato and Beef Curry)      Origin: Pakistan
Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds)      Origin: Morocco	Thai Mango Fish Curry      Origin: Thailand	Tomato Rice      Origin: India
Tagine de Daurade (Tagine of Sea Bream)      Origin: Morocco	Thai Pork Curry in the Burmese Style      Origin: Myanmar	Topside Pot Roast with Port and Root Vegetables      Origin: Britain
Tagine Lahm bil Beleh (Lamb Tagine with Dates)      Origin: Morocco	Thai Red Curry Duck      Origin: Thailand	Toscanita de Ciuperci (Sautéd Mushrooms)      Origin: Romania
Tagine of Lamb with Pumpkin      Origin: North Africa	The Ultimate Chilli Con Carne      Origin: Fusion	Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef)      Origin: Madagascar
Tagine of Yam, Carrots and Prunes      Origin: Algeria	Thiéré Bassi (Millet Couscous Stew)      Origin: Senegal	Touo du Niger (Nigerienne Touo)      Origin: Niger
Taiwanese Beef Noodle Soup      Origin: Taiwan	Thiéré bassy      Origin: Senegal	Tourlu (Armenian Vegetable Casserole)      Origin: Armenia
Tajin Sibnekh (Chicken and Egg Tagine)      Origin: Tunisia	Thiebou dieune (Street-style Senegalese Fish and Rice)      Origin: Senegal	Traditional Pot Roast      Origin: Britain
Tajine de chameau aux abricots secs (Camel tagine with dried apricots)      Origin: Mali	Thiebou Kéthiakh (Rice with Dried Fish, Seafood and Vegetables)      Origin: Senegal	Traditional Sloppy Joes      Origin: American
Tajine de Poulet au Miel et Abricots (Chicken Tagine with Honey and Apricots)      Origin: Morocco	Thiebou Yapp Vermicelles      Origin: Senegal	Trey Kho Manor (Caramelized Fish with Pineapple)      Origin: Cambodia
Tajine Kefta aux Oeufs (Vegetarian Koftas with Eggs)      Origin: Algeria	Thieboudienne (Fish in the Manner of Dakar)      Origin: Senegal	Trini Curried Pork      Origin: Trinidad
Tajine Msir Zeetoon (Chicken with Lemon and Olives)      Origin: Middle East	Thiéré ak Mboum (Couscous with Moringa Sauce)      Origin: Senegal	Trini Plantain Curry      Origin: Trinidad
Tamal de Olla      Origin: Panama	Thiou a la Viande (Senegalese Beef Stew)      Origin: Senegal	Trinidad Chicken Pelau      Origin: Trinidad
Tamarillo and Beef Curry      Origin: Fusion	Thiou Curry (White Rice with Curry Sauce)      Origin: Senegal	Trinidad Crab and Callaloo      Origin: Trinidad
Tanzanian Curried Okra      Origin: Tanzania	Thiou Tiir (White Rice and Fish with Palm Oil)      Origin: Senegal	Trinidad Curried Pineapple Rice      Origin: Trinidad
Tanzanian Meat Curry      Origin: Tanzania	Thon Curry Moutarde à la Mauricienne (Mauritian-style Tuna Mustard Curry)      Origin: Mauritius	Trinidadian Chicken Curry      Origin: Trinidad
Tanzanian Meat Stew      Origin: Tanzania	Thukaree Riha (Maldives Vegetable Curry)      Origin: Maldives	Trinidadian Curried Goat      Origin: Trinidad
Taro aux Fruits de Mer (Taro with Seafood)      Origin: Cote dIvoire	Tibs Wet      Origin: Ethiopia	Trinidadian Pepper Pot      Origin: Trinidad
Taro Guisado (Taro Stew)      Origin: Easter Island	Tieb au Poulet (Chicken and Rice)      Origin: Mali	Trinidadian Turkey Curry      Origin: Trinidad
Taro Leaf Stew      Origin: Pitcairn Islands	Tiebe (Rice and Meat with Vegetables)      Origin: Togo	Tripe and Onions      Origin: England
Tarten Oen a Bricyll gyda Crwst Persli (Lamb and Apricot Pie with Parsley Crust)      Origin: Welsh	Tiep bou wekh (White Senegalese Rice and Fish)      Origin: Senegal	Trondro Gasy (Tilapia in Tomato Sauce)      Origin: Madagascar
Tas-Kebab (Lamb Cooked in Wine)      Origin: Bulgaria	Tiepbouyape      Origin: Senegal
Tasqebap (Fried Lamb with Tomatoes)      Origin: Albania	Tiga Dégué (Beef in Peanut Sauce)      Origin: Mali

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