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 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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| Caboches in Potage (Cabbage Stew) Origin: England | Callaloo Soup Origin: US Virgin Islands | Cari de Cerf (Venison Curry) Origin: Reunion |
| Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes) Origin: Senegal | Callos Vizcainos (Tripe in Wine Sauce) Origin: Spain | Cari de Haricots Blancs (Haricot Bean Curry) Origin: Reunion |
| Cabri Massalé (Kid Goat Massala) Origin: Reunion | Calulu Origin: Sao Tome | Cari de Morue (Cod Curry) Origin: Saint Pierre |
| Cabrito com Inhame (Kid Goat with Yam) Origin: Cape Verde | Calulu Carne Seca (Dried Meat Calulu) Origin: Angola | Cari de Porc (Pork Curry) Origin: Reunion |
| Caccabinam Fusilem (Fluid Casserole) Origin: Roman | Calulu de Cabara (Goat Meat Calulu) Origin: Angola | Cari de Thon (Tuna Curry) Origin: Reunion |
| Caccabinam Minorem (Small Casserole) Origin: Roman | Calulu de Peixe (Fish Calulu) Origin: Angola | Cari Dholl (Yellow Split Pea Curry) Origin: Mauritius |
| Cachupa Rica Origin: Cape Verde | Camarâes à Guineense (Guinean Prawns) Origin: Guinea-Bissau | Cari Langoustes (Lobster Curry) Origin: Reunion |
| Cachupa Rica II Origin: Cape Verde | Camarão na Abóbora (Prawns in Pumpkin Shells) Origin: Mozambique | Cari Massale de boeuf (Beef Curry) Origin: Reunion |
| Cachupinha Origin: Cape Verde | Camarones Guisados (Stewed Prawns) Origin: Puerto Rico | Cari Massale de Cabri (Goat Curry) Origin: Reunion |
| Cactus Chili Origin: America | Camel Chubbagin Origin: Mauritania | Cari Mouton (Mutton Curry) Origin: Saint Pierre |
| Cafriela de Frango Origin: Guinea-Bissau | Cameroon Fried Rice Origin: Cameroon | Cari Ourite (Octopus Curry) Origin: Mauritius |
| Cajun Bean and Potato Stew Origin: America | Cameroonian Jollof Rice Origin: Cameroon | Cari Poisson (Fish Curry) Origin: Reunion |
| Cajun Brew Pork'n'Beans Origin: American | Canard au cidre (Duck with Cider) Origin: France | Cari Poisson (Fish Curry) Origin: Mauritius |
| Cajun Chicken and Seafood Gumbo Origin: Cajun | Canard au curry (Curried Duck) Origin: DR-Congo | Cari Pom'Terre Boucané (Smoked Pork and Potato Curry) Origin: Reunion |
| Cajun Chili Pork Origin: Cajun | Canarian Ropa Vieja Origin: Spain | Cari Poulet Rougaile Tomate (Chicken Curry with Tomato) Origin: Reunion |
| Cajun Tofu Gumbo Origin: Cajun | Cane Rat Pepper Soup Origin: Ghana | Caribbean Cook-up Origin: Jamaica |
| Calabrese Mushroom Chili Origin: American | Canja Origin: Cape Verde | Caribbean Rice and Beans Origin: British Virgin Islands |
| Calalou (Beninese Callaloo) Origin: Benin | Canja Origin: Cape Verde | Caribbean Rice and Beans Origin: US Virgin Islands |
| Calalou Origin: French Guiana | Canja de Angola (Angolan Canja) Origin: Angola | Caril de Amendoim de Frango (Peanut and Chicken Stew) Origin: Mozambique |
| Calalou aux crabes (Crab Callaloo) Origin: Guadeloupe | Canja de Gahlinha (Cape Verdean Chicken Stew) Origin: Cape Verde | Caril de Carne de Vaca com Mandioca (Beef and Cassava Curry) Origin: Mozambique |
| Calalu Origin: Benin | Cannellini alla Catania Origin: Italy | Caril de Frango (Chicken Curry) Origin: Sao Tome |
| Calco Stoba (Conch Stew) Origin: Aruba | Cape Malay Black-eyed Beans Curry Origin: South Africa | Caril de Frango com Coco (Chicken and Coconut Curry) Origin: Sao Tome |
| Caldeiraa de Cabrito (Goat Meat Stew) Origin: Mozambique | Cape Malay Egg Curry Origin: South Africa | Caril de peixe (Fish curry) Origin: Sao Tome |
| Caldeirada de Lulas a Madeirense (Madeira Squid Stew) Origin: Portugal | Cape Malay Egg Curry Origin: South Africa | Carlin Pea and Chanterelle Ragout Origin: Britain |
| Caldo Branco (White Stew) Origin: Guinea-Bissau | Cape Malay Mutton Curry Origin: South Africa | Carlin Pea and Glazed Halloumi Saag Origin: Britain |
| Caldo de Bicuda (Barracuda Stew) Origin: Guinea-Bissau | Cape Pigeons in Coconut Milk Origin: Zambia | Carlin Pea Curry with Perpetual Spinach and Peanut Butter Origin: Britain |
| Caldo de Camarâo de Cabo Verde (Cape Verdean Prawn Stew) Origin: Cape Verde | Caponata Origin: Italy | Carlin Pea Masala Origin: Britain |
| Caldo de Chabéu (Palm Nut Stew) Origin: Guinea-Bissau | Capons in Concy II (Chicken in Bread-thickened Stock with Eggs) Origin: England | Carlin Pea Ragu Origin: Britain |
| Caldo de Citi (Red Palm oil Stew) Origin: Guinea-Bissau | Cara cu Vin (Meat Cooked in Wine) Origin: Serbia | Carlin pea, kale and chorizo one pot Origin: Britain |
| Caldo de Peixe (Cape Verdean Fish Soup) Origin: Cape Verde | Carboanda Criolla (Argentine Vegetable Beef Stew) Origin: Argentina | Carlin Pea, Pearl Barley and Tomato Stew Origin: Britain |
| Caldo de Peixe de Guiné-Bissau (Guinea-Bissau Style Fish Stew) Origin: Guinea-Bissau | Carbonade Flamande Origin: Belgium | Carlin Pease Pudding Origin: Britain |
| Caldou au Bissap (Flatfish with Hibiscus Flowers) Origin: Senegal | Cardo con Verdolaga (Pork with Purslane) Origin: Mexico | Carne de Porco à Alentejana (Pork in the style of Alentejo) Origin: Portugal |
| Callaloo Soup Origin: British Virgin Islands | Cari Boeuf aux Carottes (Beef and Carrot Curry) Origin: Reunion | |
| Callaloo Soup Origin: Saint Lucia | Cari Boeuf Gingembre Oignons (Beef Curry with Ginger and Onions) Origin: Reunion |
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