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 2910 recipes in total:
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| Schweinefleisch mit Wurzelgemüse und Äpfeln (Pork with Root Vegetables and Apples) Origin: Germany | Shattoo Water Origin: Dominica | Slow Cooker Salsa Chicken Origin: America |
| Schweinshaxe (Pork Hocks) Origin: Germany | Sheep's Brains en Matelote Origin: British | Slow Cooker Vegetable Curry Origin: Britain |
| Schyconys with the Bruesse (Stewed Chicken) Origin: England | Sheep's Feet or Trotters Origin: British | Slow-cooked Ox Cheek Rendang Origin: Singapore |
| Scotch Broth Origin: Scotland | Shellfish Seaweed Pudding Origin: Ancient | Slow-roasted Lamb Shanks with Tomatoes and Olives Origin: Australia |
| Scotch Broth with Pepper Dulse Origin: Scotland | Shemai (Sweet Vermicelli) Origin: Bangladesh | Slow-simmered Beefsteak Fungus Origin: Britain |
| Scotch Collops Origin: Scotland | Shi Zi Tou (Lion’s Head Meatballs) Origin: China | Smoked Fish Light Soup Origin: Ghana |
| Scotch Hot Pot Origin: Scotland | Shishwala (Maize Porridge) Origin: eSwatini | Smoked Fish Stew Origin: Ancient |
| Scotch Kale Origin: Scotland | Shito (Dark Chilli Sambal) Origin: Ghana | Smoked Sausage and Bean Casserole Origin: Britain |
| Scotch Stew Origin: Scotland | Shitor Din Origin: Ghana | Smoky Pumpkin Chili Origin: American |
| Scots Kidney Collops Origin: Scotland | Shoko (Nigerian Beef and Spinach) Origin: Nigeria | Smoored Fish with Tomatoes Origin: South Africa |
| Scots Minced Collops Origin: Scotland | Shorbet Ads (Sudanese Lentil Soup) Origin: Sudan | Snouts and Beans Origin: American |
| Scottish Jugged Hare Origin: Scotland | Shtitha Batata (Potato Stew) Origin: Algeria | Snyboontjies Bredie (Green Bean Bredie) Origin: South Africa |
| Scottish Potted Rabbit Origin: Scotland | Shukto Origin: Bangladesh | Soganli Yahni (Mutton Stew with Onions) Origin: Turkey |
| Scottish Rabbit Curry Origin: Scotland | Shurpa Origin: Uzbekistan | Sokossoko de Rognon (Sokossoko with Kidneys) Origin: Burkina Faso |
| Sea Spaghetti alla Bolognese Origin: Fusion | Shuwa II Origin: Oman | Sokossoko de Viande (Sokossoko with Meat) Origin: Burkina Faso |
| Seafood Amok Origin: Cambodia | Sibirskie Jeskimosy (Siberian Huskies) Origin: Siberia | Solachi Kadhi (Kokam Sauce) Origin: India |
| Seafood Chili Origin: American | Sicilian Fish Sauce Origin: Italy | Sole à la Cardinal Origin: British |
| Seaweed Ribollita Origin: Fusion | Sidvudvu (Pumpkin Porridge) Origin: eSwatini | Sole Normande Origin: British |
| Seco de Chivo (Dry-fried Goat Meat) Origin: Ecuador | Sieden Hähnchen (Simmered Chicken) Origin: Germany | Somerset Pork with Apples Origin: England |
| Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods) Origin: India | Sierra Leonean Chicken and Sweet Potato Stew Origin: Sierra Leone | Somlar Mochu Sachko (Sour Beef Stew) Origin: Cambodia |
| Sehriyeli Pilav (Pilaf with Orzo) Origin: Turkey | Sierra Leonean Style Couscous Origin: Sierra Leone | Sopa di Bonchi Korá (Red Kidney Bean Soup) Origin: Aruba |
| Seitan Nyembwe Origin: African Fusion | Sierra Leonian Egusi Soup Origin: Sierra Leone | Sopa di Bonchi Korá (Red Kidney Bean Soup) Origin: Bonaire |
| Semizotu Yemegi (Turkish Purslane Stew) Origin: Turkey | Siga Wot (Ethiopian Beef Stew) Origin: Ethiopia | Sopa Seca (Mexican-style Rice) Origin: Mexico |
| Semolina Gnocchi Origin: Italy | Simboro (Meat with Taro Leaves and Coconut Milk) Origin: Vanuatu | Sopi di Bonchi Korá (Red Kidney Bean Soup) Origin: Curacao |
| Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank) Origin: Roman | Simple Mole Poblano Origin: Mexico | Sopi di Piská (Fish Soup) Origin: Aruba |
| Serabe (Boiled Offal) Origin: Botswana | Sindhi-style Pilau Origin: Pakistan | Sopi di Piská (Fish Soup) Origin: Bonaire |
| Serekunda Fish Benachin Origin: Gambia | Sint Eustatian Goat Water Origin: Sint Eustatius | Sopi di Piská (Fish Soup) Origin: Curacao |
| Sertesporkolt (Pork Porkolt) Origin: Hungary | Sint Eustatius Rice and Black Beans Origin: Sint Eustatius | Sorrel Sarma Origin: North Macedonia |
| Seswaa (Pounded Meat) Origin: Botswana | Sint Eustatius Stewed Goat Meat Origin: Sint Eustatius | Souko Dounguouri (Meat Stew with White Beans) Origin: Niger |
| Setsamandi (Lamb, Rice and Herb Gruel) Origin: Georgia | Sint Maarten Lokri Origin: Sint Maarten | Soupa Canja (Okra and Palm Oil Soup) Origin: Gambia |
| Sewin yn y Badell (Pan-fried Sea Trout) Origin: Welsh | Sint Maarten Whelk Soup Origin: Sint Maarten | Soupe aux Lentilles et Legumes (Lentil and Bean Soup) Origin: Burundi |
| Seychelles Fish Curry II Origin: Seychelles | Skirlie Origin: Scotland | Soupe aux pois et la viande (Pea Soup and Meat) Origin: Guinea-Bissau |
| Shahi Chicken Korma Origin: India | Skoudehkaris (Djibouti Rice) Origin: Djibouti | |
| Shalgham Korma (Turnip Curry) Origin: India | Slow Cooker Mushy Peas Origin: England |
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