FabulousFusionFood's Stew Recipes 25th 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:
Page 25 of 28
| Stewed Beeff (Stewed Beef) Origin: England | Sukuma Wiki Origin: South Sudan | Tagine Lahm bil Beleh (Lamb Tagine with Dates) Origin: Morocco |
| Stewed Duck and Turnips Origin: British | Summer Lamb Casserole Origin: Britain | Tagine of Lamb with Pumpkin Origin: North Africa |
| Stewed Japanese Knotweed and Angelica Origin: Britain | Summer Vegetable Stew Origin: Britain | Tagine of Yam, Carrots and Prunes Origin: Algeria |
| Stewed Oxtail Origin: Zimbabwe | Sunday Stew Origin: Nigeria | Taiwanese Beef Noodle Soup Origin: Taiwan |
| Stewed Partridge Origin: Britain | Superkanja Origin: Gambia | Tajin Sibnekh (Chicken and Egg Tagine) Origin: Tunisia |
| Stewed Pork in Red Sauce Origin: Sao Tome | Suqaar (Somali Beef Stew) Origin: Somalia | Tajine de chameau aux abricots secs (Camel tagine with dried apricots) Origin: Mali |
| Stewed Pork with Chickpeas Origin: Fusion | Suriname Masala Chicken Origin: Suriname | Tajine de Poulet au Miel et Abricots (Chicken Tagine with Honey and Apricots) Origin: Morocco |
| Stewed Rhubarb and Angelica Origin: Britain | Şurpa (Shurpa) Origin: Turkmenistan | Tajine de Poulet aux Dattes (Tagine of Chicken with Dates) Origin: Morocco |
| Stewed Smoked, Sun-dried Fish Origin: Montenegro | Suss-Saures Rotkraut (Sweet and Sour Red Cabbage) Origin: Germany | Tajine Kefta aux Oeufs (Vegetarian Koftas with Eggs) Origin: Algeria |
| Stewed Taro Leaves Origin: Palau | Suya Beef Heart Curry with Beans and Wild Greens Origin: Fusion | Tajine Msir Zeetoon (Chicken with Lemon and Olives) Origin: Middle East |
| Stewed Venison Origin: British | Svelkonik Origin: Belarus | Tamal de Olla Origin: Panama |
| Stiw Cig Oen Cymreig (Welsh Lamb Stew) Origin: Welsh | Svinsko S Bel Bob (Pork with Beans) Origin: Bulgaria | Tamarillo and Beef Curry Origin: Fusion |
| Stiw Eidion Cymreig (Welsh Beef Stew) Origin: Welsh | Swahili Aubergine Curry Origin: East Africa | Tanzanian Curried Okra Origin: Tanzania |
| Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh | Sweet Coconut Pumpkin with Pandan Leaves Origin: Kiribati | Tanzanian Meat Curry Origin: Tanzania |
| Stockfish Stew Origin: Nigeria | Sweet Potato and Peanut Curry Origin: Fusion | Tanzanian Meat Stew Origin: Tanzania |
| Stone Age Venison and Bulrush Stew Origin: Ancient | Sweet Potato Pottage Origin: Nigeria | Taro aux Fruits de Mer (Taro with Seafood) Origin: Cote dIvoire |
| Stoved Chicken Origin: Scotland | Sweet Potato Stew Origin: African Fusion | Taro Guisado (Taro Stew) Origin: Easter Island |
| Stoved Howtowdie wi' Drappit Eggs Origin: Scotland | Sweet Potatoes with Groundnuts Origin: Zambia | Taro Leaf Stew Origin: Pitcairn Islands |
| Stovies Origin: Scotland | Székely Gulyas (Székely Goulash) Origin: Hungary | Tarten Oen a Bricyll gyda Crwst Persli (Lamb and Apricot Pie with Parsley Crust) Origin: Welsh |
| Stracotto alla Romana Origin: Italy | Szalonnas Savanyu K'pszta (Sauerkraut with Bacon) Origin: Hungary | Tas-Kebab (Lamb Cooked in Wine) Origin: Bulgaria |
| Strawberry and Raspberry Fruit Compote Origin: British | Szeged Gulyasz (Pork Goulash with Sauerkraut) Origin: Czech | Tasqebap (Fried Lamb with Tomatoes) Origin: Albania |
| Studenetz (Jellied Ham Hocks) Origin: Ukraine | Szureti Birkaporkolt (Mutton Porkolt) Origin: Hungary | Tass Kebab (Fried Lamb in Tomato Sauce) Origin: Armenia |
| Stufato del Pescatore (Italian Fisherman's Stew) Origin: Italy | Tô Origin: Burkina Faso | Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker) Origin: Welsh |
| Stuffat Tal-Fenek (Rabbit Stew) Origin: Malta | T'fina Aricha (Beef and Wheat Stew) Origin: Tunisia | Tatws Pum Munud (Five-minute Potatoes) Origin: Welsh |
| Stuffat Tal-Qarnit (Octopus Stew) Origin: Malta | Tabah Moostafah (Tagine of Marrakech Lamb) Origin: Morocco | Tavče Gravče Origin: North Macedonia |
| Stuffed Pheasant Breasts with Prune Sauce Origin: Scotland | Tacos de Comida Callejera (Mexican Street-food Tacos) Origin: Mexico | Tavuklu Bamya (Chicken with Okra) Origin: Turkey |
| Sua Pana Origin: Rotuma | Tadjine Zdef (Mutton and Cheese Tagine) Origin: Benin | Telo met Bakkeljauw (Fried Cassava with Salt Cod) Origin: Suriname |
| Suaasat Origin: Greenland | Tagalia Origin: South Sudan | Terrine Mauritanienne (Mauritanian Terrine) Origin: Mauritania |
| Suafa’i (Samoan Hot Banana and Sago Pudding) Origin: Samoa | Tagin Lisan 'asfur (Orzo Casserole) Origin: Egypt | Texas Chili Origin: American |
| Suani Tadjine (Kitchen Garden Tagine) Origin: Algeria | Tagine Almaaz bil Beleh (Goat Tagine with Dates) Origin: Morocco | Texas Red Chili Origin: America |
| Succotash Origin: America | Tagine bal Ghalmi wa Aflour (Lamb Tagine with Broad Beans) Origin: Morocco | Texas-style Pork and Beef Chili Origin: American |
| Sudanese Rice Origin: Sudan | Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint) Origin: Morocco | Tfina Camounia (Potatoes and Bean Stew) Origin: Tunisia |
| Sugar Bean Curry Origin: South Africa | Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds) Origin: Morocco | |
| Sukuma Wiki Origin: Kenya | Tagine de Daurade (Tagine of Sea Bream) Origin: Morocco |
Page 25 of 28