FabulousFusionFood's Stew Recipes 5th 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 probably 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. 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.
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 1664 recipes in total:
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| Conchiclam Apicianam (Dried Peas à la Apicius) Origin: Roman | Crockpot Chili Origin: American | Curry comorien (Comoros Curry) Origin: Comoros |
| Congee with Fish Fillet Origin: China | Crockpot Chili Con Carne Origin: American | Curry de Boeuf (Beef Curry) Origin: Mauritius |
| Conger in sawce (Conger Eels in Sauce) Origin: England | Crockpot Chili with Four Kinds of Beans Origin: American | Curry de Boeuf au Yaourt (Beef Curry with Yoghurt) Origin: Mauritius |
| Congre à la bretonne (Breton-style Conger Eel) Origin: France | Crockpot Corned Beef and Cabbage Origin: Ireland | Curry de Lotte au Citron Vert (Monkfish Curry with Lime) Origin: Senegal |
| Connynges in Clere Broth (Rabbits in Clear Broth) Origin: England | Crockpot Curry Hotpot Origin: Fusion | Curry de Pintade à la Noix de Coco (Guinea Fowl and Coconut Curry) Origin: Madagascar |
| Connynges in Syrup (Rabbits in Syrup) Origin: England | Cucumer Pob (Baked Cucumber) Origin: Welsh | Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry) Origin: Cote dIvoire |
| Contrichop Origin: Equatorial Guinea | Cucurbitas cum Gallina (Gourds with Chicken) Origin: Roman | Curry Trey Ruah (Curried Snapper) Origin: Cambodia |
| Conynges in Cynee (Rabbits in Blood and Vinegar Broth with Onion) Origin: England | Cucurbitas Elixatas (Stewed Gourds) Origin: Roman | Cwnhingen â Chorbys (Rabbit with Lentils) Origin: Welsh |
| Conynges in Gravey (Rabbits in Gravy) Origin: England | Cucurbitas Frictas (Fried Gourds) Origin: Roman | Cyri Cig Oen a Chennin (Welsh Lamb and Leek curry) Origin: Welsh |
| Coq-au-Vin Origin: France | Cucurbitas iure Colocasorium (Gourds Cooked as Broad Beans) Origin: Roman | Cyw Iâr Bricyll (Welsh Apricot Chicken) Origin: Welsh (Patagonia) |
| Corate Origin: England | Cucurbitas mode Alexandrino (Alexandrine Melon) Origin: Roman | Cyw Iâr Buarth (Farmyard Chicken) Origin: Welsh |
| Corate II Origin: England | Curried Beef Origin: Britain | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh |
| Cornish Fisherman's Stew Origin: England | Curried Beef and Squash Origin: Tanzania | Cyw Iâr Mewn Dull Cymreig (Welsh-style Chicken) Origin: Welsh |
| Country Style Guinea Fowl Potje Origin: Southern Africa | Curried Beef Gratin Origin: African Fusion | Dékoudéssi aux Boeuf (Palm Nut Soup with Beef) Origin: Togo |
| County Cork Irish Stew Origin: Ireland | Curried Beef in Red Wine Origin: Britain | Dagaa (Dried Fish with Tomatoes) Origin: Tanzania |
| Courges avec des arachides (Squash with Peanuts) Origin: Gabon | Curried Beef Stew Origin: South Africa | Daging Bumbu Bali Origin: Indonesia |
| Courgette Curry with Himalayan Balsam Seed Pods Origin: Britain | Curried Cabbage Origin: West Africa | Dakhine Origin: Senegal |
| Couscous à la Nigérienne (Niger-style Couscous) Origin: Niger | Curried Chestnut Soup Origin: Britain | Dal Makani (Black Dal Curry) Origin: India |
| Couscous de Fonio au Poulet (Fonio Couscous with Chicken) Origin: Togo | Curried Cod Origin: Britain | Dal Makhani Origin: Pakistan |
| Couscous de Timbuktu Origin: Mali | Curried Corn Origin: Somalia | Dama be Potaatas (Beef and Potato Stew) Origin: Sudan |
| Couscous et Sauce Tomate (Couscous with Tomato Sauce) Origin: Burkina Faso | Curried Fruit Bake Origin: American | Dambou (Rice Couscous with Moringa) Origin: Niger |
| Cow Skin Origin: West Africa | Curried Gazelle Origin: Zambia | Dandelion and Orange Curry Origin: Britain |
| Crabes Épicées (Pepper Crabs) Origin: Guinea | Curried Goat Origin: Jamaica | Daqoos (Tomato, garlic and coriander sauce) Origin: UAE |
| Cranberry Cocktail Meatballs Origin: American | Curried Mushrooms and Rice Origin: Fusion | Daraba Origin: Chad |
| Crayfish Curry Origin: South Africa | Curried Mutton Origin: Britain | Date Sauce Origin: Niger |
| Cream Schnitzel Origin: Germany | Curried Mutton Stew Origin: South Africa | Daube de Banane Plantains (Daube de Banane) Origin: Seychelles |
| Creole Succotash Origin: America | Curried Neck of Mutton Potjie Origin: Namibia | Dawadawa Jollof Rice with Guinea Fowl Origin: Ghana |
| Cricket and Two-bean Chili Origin: Fusion | Curried Rice with Beef Origin: Ghana | Deccan Chicken Curry Origin: Sri Lanka |
| Croatian Sarma Origin: Croatia | Curried Salmon Origin: Britain | Dengu (Green Lentil Stew) Origin: Kenya |
| Crockpot Bayou Gumbo Origin: American | Curried Scallops in Coconut Milk with Stevia Origin: American | Desayuno Charquicán (Charquicán Breakfast) Origin: Chile |
| Crockpot Beef Chili Origin: American | Curried Sosaties Origin: South Africa | Dhal Origin: India |
| Crockpot Black Bean Chili Origin: American | Curried Spinach with peanut butter Origin: Burundi | Dhan Saag Dhal Origin: India |
| Crockpot Black Bean Chili with Pork Origin: American | Curried Vegetables Origin: East Africa | |
| Crockpot Chicken Chili Origin: American | Curried Wild Mustard Greens with Beans Origin: Fusion |
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