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 2910 recipes in total:
Page 26 of 30
| Soupe de Gombo, Sauce Poisson (Okra Soup, Fish Sauce) Origin: Benin | Srpska Corba ot Graha (Serbian Bean Stew) Origin: Serbia | Stewed peas and lettuce Origin: British |
| Soupe de mouton (Mutton soup) Origin: Saint-Martin | St Columba's Broth Origin: Ancient | Stewed pease and lettuce Origin: British |
| Soupe de Porc Fume (Smoked Pork Soup) Origin: Burkina Faso | St Helena Curry and Rice Origin: St Helena | Stewed Plaice Origin: British |
| Soupe Kandja Origin: Mali | St Kitts Seasoned Breadfruit Origin: Saint Kitts | Stewed Pork in Red Sauce Origin: Sao Tome |
| Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes) Origin: Guinea | St Kitts Stewed Fish Origin: Saint Kitts | Stewed Pork with Chickpeas Origin: Fusion |
| Soupou Konkoé (Smoked Fish Soup) Origin: Guinea | St Lucian Pepper Pot Origin: Saint Lucia | Stewed red cabbage Origin: British |
| Soupou Tehou (Beef Soup) Origin: Guinea | Steak Cooked in Milk Origin: Malawi | Stewed Rhubarb and Angelica Origin: Britain |
| Soupoukanja (Goat Stew with Okra) Origin: Senegal | Steamed Crawfish Origin: Liberia | Stewed Rump of Beef Origin: British |
| Souroundou (Nigerienne Fat Rice) Origin: Niger | Stew Peas Origin: Jamaica | Stewed Shin of Beef Origin: British |
| Souse Origin: Saint Lucia | Stewed Apples Origin: British | Stewed Smoked, Sun-dried Fish Origin: Montenegro |
| Sousi Pa (Fish with Coconut Cream) Origin: Laos | Stewed Beef Origin: British | Stewed Taro Leaves Origin: Palau |
| South African Cape Malay Curry Origin: South Africa | Stewed Beef and Celery Sauce Origin: British | Stewed Tench Origin: British |
| South African Rhus Bukhari Origin: South Africa | Stewed Beef in Coconut Milk with Dumplings Origin: Trinidad | Stewed Venison Origin: British |
| South African Vegetable Biryani Origin: South Africa | Stewed Beef or Rump Steak Origin: British | Stiw Cig Oen Cymreig (Welsh Lamb Stew) Origin: Welsh |
| Southern Style Pot of Greens Origin: American | Stewed Beef Steak Origin: British | Stiw Eidion Cymreig (Welsh Beef Stew) Origin: Welsh |
| Southern Succotash Origin: America | Stewed Beef with Oysters Origin: British | Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh |
| Spanachorizo (Rice Pilaff with Spinach) Origin: Cyprus | Stewed Beeff (Stewed Beef) Origin: England | Stockfish Stew Origin: Nigeria |
| Spanagh Geragoor (Spinach and Rice Stew) Origin: Armenia | Stewed Beetroot Origin: British | Stone Age Venison and Bulrush Stew Origin: Ancient |
| Sphondylos Elixatos (Boiled Parsnips) Origin: Roman | Stewed Breast of Lamb Origin: British | Stoved Chicken Origin: Scotland |
| Spiced Guinea Fowl Peppersoup Origin: Nigeria | Stewed Breast of Veal and Peas Origin: British | Stoved Howtowdie wi' Drappit Eggs Origin: Scotland |
| Spiced Lima Beans with Garlic and Coconut Origin: Nepal | Stewed Brisket of Beef Origin: British | Stovies Origin: Scotland |
| Spicy Braised Cabbage Origin: Tanzania | Stewed Carp Origin: British | Stracotto alla Romana Origin: Italy |
| Spicy Chicken Gizzards Origin: South Africa | Stewed Duck and Turnips Origin: British | Strawberry and Raspberry Fruit Compote Origin: British |
| Spicy Potatoes Origin: Ireland | Stewed Fillet of Veal Origin: British | Studenetz (Jellied Ham Hocks) Origin: Ukraine |
| Spicy Pumpkin and Aubergine Stew Origin: Morocco | Stewed Japanese Knotweed and Angelica Origin: Britain | Stufato del Pescatore (Italian Fisherman's Stew) Origin: Italy |
| Spinach and Peanut Butter Stew Origin: West Africa | Stewed Knuckle of Veal and Rice Origin: British | Stuffat Tal-Fenek (Rabbit Stew) Origin: Malta |
| Spinach and Simsim Origin: Uganda | Stewed Lampreys Origin: British | Stuffat Tal-Qarnit (Octopus Stew) Origin: Malta |
| Springbok Potjekos Origin: South Africa | Stewed Leg of Beef Origin: British | Stuffed Pheasant Breasts with Prune Sauce Origin: Scotland |
| Squash Stuffed with Freekah and Peppers Origin: Lebanon | Stewed Ox-cheek Origin: British | Sua Pana Origin: Rotuma |
| Sri Lanka Style Jackfruit Seed Curry Origin: Sri Lanka | Stewed Ox-tails Origin: British | Suaasat Origin: Greenland |
| Sri Lankan Chicken Curry Origin: Sri Lanka | Stewed Oxtail Origin: Zimbabwe | Suafa’i (Samoan Hot Banana and Sago Pudding) Origin: Samoa |
| Sri Lankan Curried Okra Origin: Sri Lanka | Stewed Oysters Origin: British | Suani Tadjine (Kitchen Garden Tagine) Origin: Algeria |
| Sri Lankan Dal Origin: Sri Lanka | Stewed Partridge Origin: Britain | |
| Sri Lankan Fish Curry Origin: Sri Lanka | Stewed Pears Origin: British |
Page 26 of 30