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 2702 recipes in total:
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| Camarão na Abóbora (Prawns in Pumpkin Shells) Origin: Mozambique | Cari Massale de Cabri (Goat Curry) Origin: Reunion | Carne Mechada (Venezuelan Shredded Beef) Origin: Venezuela |
| Camarones Guisados (Stewed Prawns) Origin: Puerto Rico | Cari Mouton (Mutton Curry) Origin: Saint Pierre | Carne Mechada (Venezuelan Shredded Beef) Origin: Venezuela |
| Camel Chubbagin Origin: Mauritania | Cari Ourite (Octopus Curry) Origin: Mauritius | Carne na Cerveja (Beef in Beer) Origin: Brazil |
| Cameroon Fried Rice Origin: Cameroon | Cari Poisson (Fish Curry) Origin: Reunion | Carne Porco Vinho D'alhos (Pork in Garlic and Wine) Origin: Portugal |
| Cameroonian Jollof Rice Origin: Cameroon | Cari Poisson (Fish Curry) Origin: Mauritius | Carnes Vaccinae (Byzantine Beef Stew) Origin: Roman |
| Canard au cidre (Duck with Cider) Origin: France | Cari Pom'Terre Boucané (Smoked Pork and Potato Curry) Origin: Reunion | Carotae et pastinacae (Fried Carrots with Peppered Wine Sauce) Origin: Roman |
| Canard au curry (Curried Duck) Origin: DR-Congo | Cari Poulet Rougaile Tomate (Chicken Curry with Tomato) Origin: Reunion | Carri Tripes Gros Pois (Butter Bean and Tripe Curry) Origin: Mauritius |
| Canarian Ropa Vieja Origin: Spain | Caribbean Cook-up Origin: Jamaica | Cassava Leaf Soup Origin: Liberia |
| Cane Rat Pepper Soup Origin: Ghana | Caribbean Rice and Beans Origin: British Virgin Islands | Cassava Leaf Stew Origin: Sierra Leone |
| Canja Origin: Cape Verde | Caribbean Rice and Beans Origin: US Virgin Islands | Cassava Life Origin: Sierra Leone |
| Canja Origin: Cape Verde | Caril de Amendoim de Frango (Peanut and Chicken Stew) Origin: Mozambique | Casserol Ceredigion (Cardiganshire Casserole) Origin: Welsh |
| Canja de Angola (Angolan Canja) Origin: Angola | Caril de Carne de Vaca com Mandioca (Beef and Cassava Curry) Origin: Mozambique | Cassoulet à Moda Brasileira (Brazilian-style Cassoulet) Origin: Brazil |
| Canja de Gahlinha (Cape Verdean Chicken Stew) Origin: Cape Verde | Caril de Frango (Chicken Curry) Origin: Sao Tome | Cassoulet Mauricien (Mauritian Cassoulet) Origin: Mauritius |
| Cannellini alla Catania Origin: Italy | Caril de Frango com Coco (Chicken and Coconut Curry) Origin: Sao Tome | Cattail Hearts with Wild Oyster Mushrooms Origin: America |
| Cape Malay Black-eyed Beans Curry Origin: South Africa | Caril de peixe (Fish curry) Origin: Sao Tome | Caudel of almannd mylke (Caudle of Almond Milk) Origin: England |
| Cape Malay Egg Curry Origin: South Africa | Carlin Pea and Chanterelle Ragout Origin: Britain | Cauliflower with Dorsa Sauce Origin: Algeria |
| Cape Malay Egg Curry Origin: South Africa | Carlin Pea and Glazed Halloumi Saag Origin: Britain | Cauliflower, Mushroom and Carlin Peas Curry Origin: Britain |
| Cape Malay Mutton Curry Origin: South Africa | Carlin Pea Curry with Perpetual Spinach and Peanut Butter Origin: Britain | Cawdel of Samoun (Caudle of Salmon) Origin: England |
| Cape Pigeons in Coconut Milk Origin: Zambia | Carlin Pea Masala Origin: Britain | Cawl (Soup) Origin: Welsh |
| Caponata Origin: Italy | Carlin Pea Ragu Origin: Britain | Cawl Cig Oen (Lamb Broth) Origin: Welsh |
| Capons in Concy II (Chicken in Bread-thickened Stock with Eggs) Origin: England | Carlin pea, kale and chorizo one pot Origin: Britain | Cawl Cynhaeaf (Harvest Broth) Origin: Welsh |
| Cara cu Vin (Meat Cooked in Wine) Origin: Serbia | Carlin Pea, Pearl Barley and Tomato Stew Origin: Britain | Cawl Tregaron (Tregaron Broth) Origin: Welsh |
| Carboanda Criolla (Argentine Vegetable Beef Stew) Origin: Argentina | Carlin Pease Pudding Origin: Britain | Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth) Origin: Welsh |
| Carbonade Flamande Origin: Belgium | Carne de Porco à Alentejana (Pork in the style of Alentejo) Origin: Portugal | Cawl y Carolwyr (Carollers' Broth) Origin: Welsh |
| Cardo con Verdolaga (Pork with Purslane) Origin: Mexico | Carne de Porco em Vinho D'alhos (Pork in Vinegar) Origin: Portugal | Cayman Fish Rundown Origin: Cayman Islands |
| Cari Boeuf aux Carottes (Beef and Carrot Curry) Origin: Reunion | Carne Desmechada Origin: Colombia | Cazuela Chilena (Chilean Cazuela) Origin: Chile |
| Cari Boeuf Gingembre Oignons (Beef Curry with Ginger and Onions) Origin: Reunion | Carne en Polvo (Powdered Beef) Origin: Colombia | Cazuela de Mariscos Chilena (Chilean Seafood Cazuela) Origin: Chile |
| Cari de Cerf (Venison Curry) Origin: Reunion | Carne en Polvo (Powdered Beef) Origin: Dominican Republic | Cazuela Fiestera (Festival Casserole) Origin: Ecuador |
| Cari de Morue (Cod Curry) Origin: Saint Pierre | Carne en Salsa (Beef in Gravy) Origin: Gibraltar | Ceebu Jën (Rice and Fish) Origin: Senegal |
| Cari de Porc (Pork Curry) Origin: Reunion | Carne Gisada con Plantanos (Beef and Plantains) Origin: Cuba | Celtic Pork and Apple Stew Origin: Ancient |
| Cari de Thon (Tuna Curry) Origin: Reunion | Carne Gizado (Stewed Meat and Vegetables) Origin: Cape Verde | Cennin mewn Saws Oren (Leeks in Orange Sauce) Origin: Welsh |
| Cari Dholl (Yellow Split Pea Curry) Origin: Mauritius | Carne Guisada (Puerto Rican Stewed Beef) Origin: Puerto Rico | Ceviche de Pollo (Chicken Ceviche) Origin: Peru |
| Cari Langoustes (Lobster Curry) Origin: Reunion | Carne Guisada (Panamanian Beef Stew) Origin: Panama | |
| Cari Massale de boeuf (Beef Curry) Origin: Reunion | Carne Mechada Origin: Venezuela |
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