FabulousFusionFood's Stew Recipes 26th 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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| Thai Green Curried Cod Origin: Fusion | Tobago Curry Crab and Dumplings Origin: India | Tuh'u (Mesopotamian Lamb and Beetroot Stew) Origin: Mesopotamia |
| Thai Green Curry of Prawn and Fish Origin: Thailand | Toborgee Beans Origin: Liberia | Tukasu (Mutton Stew with Dumplings) Origin: Mali |
| Thai Mango Fish Curry Origin: Thailand | Tolma (Cabbage Stuffed with Lamb) Origin: Georgia | Tuna alla Favignana (Favignana Tuna) Origin: Italy |
| Thai Pork Curry in the Burmese Style Origin: Myanmar | Tom Brown Origin: Nigeria | Tuna with Safran and Coconut Milk (Tuna with Cumin and Coconut Milk) Origin: Seychelles |
| Thai Red Curry Duck Origin: Thailand | Tomatillo and Beef Curry Origin: Fusion | Tunisian Byesar (Tunisian Broad Bean Dip) Origin: Tunisia |
| The Ultimate Chilli Con Carne Origin: Fusion | Tomato Keema (Tomato and Beef Curry) Origin: Pakistan | Tunisian Spiced Lamb Balls Origin: Tunisia |
| Thiébouyapp Origin: Senegal | Tomato Rice Origin: India | Tunisian Vegetable Couscous Origin: Tunisia |
| Thiéré Bassi (Millet Couscous Stew) Origin: Senegal | Tomato-less Jollof Rice Origin: Nigeria | Turbot in Kerala Red Curry Sauce Origin: India |
| Thiéré bassy Origin: Senegal | Topside Pot Roast with Port and Root Vegetables Origin: Britain | Turkey Beanpot Origin: Britain |
| Thiebou dieune (Street-style Senegalese Fish and Rice) Origin: Senegal | Toscanita de Ciuperci (Sautéd Mushrooms) Origin: Romania | Turkey Curry with Yams Origin: Fusion |
| Thiebou Kéthiakh (Rice with Dried Fish, Seafood and Vegetables) Origin: Senegal | Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef) Origin: Madagascar | Turkey Etouffee Origin: American |
| Thiebou Yapp Vermicelles Origin: Senegal | Touo du Niger (Nigerienne Touo) Origin: Niger | Turkey Leftovers Curry Origin: Britain |
| Thieboudienne (Fish in the Manner of Dakar) Origin: Senegal | Tourlu (Armenian Vegetable Casserole) Origin: Armenia | Turkey Leftovers Hotpot Origin: Britain |
| Thiéré ak Mboum (Couscous with Moringa Sauce) Origin: Senegal | Traditional Pot Roast Origin: Britain | Turkey Vindaloo Curry Origin: Fusion |
| Thiou a la Viande (Senegalese Beef Stew) Origin: Senegal | Traditional Sloppy Joes Origin: American | Türlü (Meat, Vegetable and Okra Stew) Origin: Armenia |
| Thiou Curry (White Rice with Curry Sauce) Origin: Senegal | Trey Kho Manor (Caramelized Fish with Pineapple) Origin: Cambodia | Türlüh (Mixed Vegetable Stew) Origin: Armenia |
| Thiou Tiir (White Rice and Fish with Palm Oil) Origin: Senegal | Trini Curried Pork Origin: Trinidad | Tuscan Sausage Gnocchi Origin: Britain |
| Thiove Origin: Mozambique | Trini Plantain Curry Origin: Trinidad | Tutu (Cornmeal Porridge with Black-eyed Peas) Origin: Aruba |
| Thon Curry Moutarde à la Mauricienne (Mauritian-style Tuna Mustard Curry) Origin: Mauritius | Trinidad Chicken Pelau Origin: Trinidad | Tuvaluan Fish Curry Origin: Tuvalu |
| Thukaree Riha (Maldives Vegetable Curry) Origin: Maldives | Trinidad Crab and Callaloo Origin: Trinidad | Tweed Kettle Origin: Scotland |
| Tibs Wet Origin: Ethiopia | Trinidad Curried Pineapple Rice Origin: Trinidad | Udang Masak Lemak Nenas (Pineapple Prawn Curry) Origin: Malaysia |
| Tieb au Poulet (Chicken and Rice) Origin: Mali | Trinidadian Chicken Curry Origin: Trinidad | Ugandan Curried Potatoes Origin: Uganda |
| Tiebe (Rice and Meat with Vegetables) Origin: Togo | Trinidadian Curried Goat Origin: Trinidad | Ugandan Matooke Origin: Uganda |
| Tiep bou wekh (White Senegalese Rice and Fish) Origin: Senegal | Trinidadian Pepper Pot Origin: Trinidad | Ugandan Smoked Fish Stew Origin: Uganda |
| Tiepbouyape Origin: Senegal | Trinidadian Turkey Curry Origin: Trinidad | Ujeni Ndiwo Origin: Malawi |
| Tiga Dégué (Beef in Peanut Sauce) Origin: Mali | Tripe and Onions Origin: England | Ukwa (Breadfruit Porridge) Origin: Nigeria |
| Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce) Origin: Mali | Trondro Gasy (Tilapia in Tomato Sauce) Origin: Madagascar | Umngqusho (Samp and Beans with Potatoes) Origin: South Africa |
| Tigadeguena (Chicken in Peanut Sauce) Origin: Mali | Trooping Funnel with Cannellini Beans Origin: Britain | Un bon cassoulet (A Good Cassoulet) Origin: France |
| Tigadèguèna II (Chicken and Vegetable Peanut Stew) Origin: Mali | Troskinti Raudoni Kopustai (Braised Red Cabbage with Sour Cream) Origin: Russia | Upma Origin: Britain |
| Tiguadege Na Origin: Mali | Tsebhi Birsen (Spicy Lentils) Origin: Eritrea | Urulaikilangu Varuval (Potato Chip Curry) Origin: India |
| Tiopu Kuru (Breadfruit Stew) Origin: Cook Islands | Tsebhi Derho (Spicy Chicken) Origin: Eritrea | Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu) Origin: India |
| Tishreeb Hummus (Chickpea Casserole) Origin: Iraq | Tsebhi Sega (Spicy Minced Meat) Origin: Eritrea | Usupu (Eddoe Purée with Fish) Origin: Equatorial Guinea |
| To Fricasey White Meat Origin: Britain | Tsebhi Shiro (Spicy Peanuts) Origin: Eritrea | |
| To Make White Fricasey Origin: Britain | Tsuivan (Stewed Vegetables, Meat and Fresh Noodles) Origin: Mongolia |
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