FabulousFusionFood's Stew Recipes 4th 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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| Blanquette de Veau (Veal in White Sauce) Origin: France | Botswanan Chicken Groundnut Stew Origin: Botswana | Bruine Bonen (Suriname-style Kidney Bean Stew) Origin: Suriname |
| Blue Bayou Jambalaya Origin: Cajun | Bottle Masala Chicken Curry Origin: Britain | Bruine Bonen met Rijst (Brown Beans with Rice) Origin: Suriname |
| Blue Mountain Stew Chicken Origin: Jamaica | Bougna Origin: New Caledonia | Brunswick Stew Origin: American |
| Bo Kho (Spicy Beef Stew) Origin: Vietnam | Bougna Origin: Wallis Futuna | Buckwheat Kasha Origin: Ukraine |
| Bobor Taro (Taro Root Pudding) Origin: Cambodia | Bouillabaisse Origin: France | Buckwheat Kasha Origin: Kazakhstan |
| Boerwors Maalvleis Kerrie (Boerwors Minced Meat Curry) Origin: South Africa | Bouillabaisse II Origin: France | Bufuke with Onion Sauce Origin: Uganda |
| Boeuf aux Chocolat Gabonnaise (Beef with Gabon Chocolate) Origin: Gabon | Bouillabaisse III Origin: France | Bukharan Pilaf Origin: Uzbekistan |
| Boeuf aux Graines de Courge (Beef with Egusi Seeds) Origin: Cameroon | Bouillabaisse with Rouille and Croutons Origin: France | Bukkeande Origin: England |
| Boeuf Bourguignon Origin: France | Bouillon d'awara (Awara Broth) Origin: French Guiana | Bulgarian Beef and Potato Moussaka Origin: Bulgaria |
| Boeuf en Daube Origin: France | Bouillon de Crabes (Swimmer Crab Bouillon) Origin: Mauritius | Bulgur Pilaf Origin: Turkey |
| Boeuf et Feuilles de Manioc (Beef and Cassava Greens in Peanut Sauce) Origin: Gabon | Bouillon de Petits Crabes (Stew of Small Crabs) Origin: Mauritius | Bulgur Wan Pot Origin: Sierra Leone |
| Boiled Beef and Carrots Origin: Britain | Boulgour aux Fruits Secs (Bulgur Wheat with Dried Fruit) Origin: Mauritania | Bunyoro Stew Origin: Uganda |
| Boiled Calf's Feet and Parsley and Butter Origin: British | Bourguignon de cerf (Venison Bourguignon) Origin: France | Burkinabé Riz au Gras Origin: Burkina Faso |
| Boiled Calf's Head with Skin Origin: British | Bourguignon de cerf (Venison Bourguignon) Origin: New Caledonia | Burrida Ligure (Genoese Fish Stew) Origin: Italy |
| Boiled Calf's Head without Skin Origin: British | Bourride Origin: Britain | Bursen Origin: England |
| Boiled Fish and Hominy Origin: Turks Caicos | Bozartma (Lamb Stewed with Vegetables and Cherry Plums) Origin: Azerbaijan | Burseu (A Dish of Minced Meat) Origin: England |
| Boiled Ham Origin: Britain | Braf (Broth) Origin: Dominica | Burundi Beans and Plantains Origin: Burundi |
| Boiled Meats Ordinary Origin: British | Braised Asian-flavoured Pork with Simmered Wild Greens Origin: British | Burundian Beef and Greens in Peanut Sauce Origin: Burundi |
| Boko Boko Harees (Chicken with Bulgur Wheat) Origin: Burundi | Braised Egg Dumplings in Chilli Broth Origin: China | Burundian Igitoke Origin: Burundi |
| Boletos Aliter (Boletes, Another Way II) Origin: Roman | Braised Lamb Shanks with Cannellini Beans Origin: Britain | Burundian Isombe (Cassava Leaf Stew) Origin: Burundi |
| Bolo and Trotter Potjie Origin: Namibia | Braised Meatballs Origin: China | Burundian Ubugali (Cassava Porridge) Origin: Burundi |
| Bonava (Meat and Potatoes Stew) Origin: Mauritania | Braised Monkfish Provençal Origin: Fusion | Butternut Squash and Pea Risotto Origin: Britain |
| Bonava (Mauritanian Lamb Stew) Origin: Mauritania | Braised Ox Cheek Origin: British | Bygan Dhal Origin: India |
| Bonfire Bangers and Beans Origin: British | Braised Pigeons with Cherries Origin: Zambia | Bœuf à la bretonne (Breton-style beef) Origin: France |
| Bonfire Chicken Casserole Origin: British | Braised Pork Ribs and Taro Stew Origin: Hong Kong | Cëebu Jen II Origin: Senegal |
| Bonito con Cebolla y Tomate (Bonito with Onion and Tomato Sauce) Origin: Spain | Bratwurst im Bier, Berin-art (Bratwurst in Beer, Berlin Style) Origin: Germany | Cà Ri Gà (Vietnamese Chicken Curry) Origin: Vietnam |
| Boo with Okra Origin: Uganda | Breast of Lamb and Green Peas Origin: British | Caçarola de Frango com Cominho (Chicken Casserole with Cumin) Origin: Angola |
| Borokhé Origin: Mali | Brewet of Almayn (Bruet of Almonds) Origin: England | Cabbage and Bacon Origin: Ireland |
| Borulce (Black-eyed Pea Stew) Origin: Turkey | Brined Cabbage Sarma Origin: North Macedonia | Cabbage Bredie Origin: South Africa |
| Bosanski Pilav sa Piletinom (Bosnian Chicken Pilav) Origin: Bosnia | Brinjal Casserole with Cheese Origin: Zimbabwe | Cabbage Egusi Soup Origin: Ghana |
| Bosanski Sarma (Stuffed Cabbage Leaves) Origin: Bosnia | British Virgin Islands Peas Soup Origin: British Virgin Islands | Cabbage Jambalaya Origin: Cajun |
| Bosnian Goulash Origin: Bosnia | Brodet na Dalmatinski Nacin (Fish, Dalmatian Style) Origin: Serbia | Cabbage with Chicken Origin: Guyana |
| Boston Baked Beans with Marmite Origin: Britain | Brown Apple Sauce Origin: British | |
| Botswanan Cabbage Origin: Botswana | Bruet Sarcenes (Saracen Brewet) Origin: England |
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