FabulousFusionFood's Stew Recipes 6th 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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| Diced Beef Chili Con Carne Origin: American | Eba Origin: Nigeria | Fenkel in Soppes (Fennel in Sauce) Origin: England |
| Dippy Origin: England | Eba Piron Rouge (Beef and Red Gari) Origin: Cameroon | Fesenjoon (Persian Chicken) Origin: Iran |
| Diri Ak Pwa (Haitian Rice and Beans) Origin: Haiti | Ecrevisses au Curry (Crayfish Curry) Origin: Cote dIvoire | Fettat Adis Origin: Sudan |
| Djibouti Lentils Origin: Djibouti | Edikang Ikong Soup Origin: Nigeria | Feuilles de Manioc (Central African Cassava Leaves) Origin: Central Africa |
| Djouka Fonio Origin: Mali | Efo Riro Origin: Nigeria | Feuilles de Manioc Malienne (Malian Cassava Leaf Stew) Origin: Mali |
| Dobrada Origin: Portugal | Egg Curry Origin: Anglo-Indian | Ffesant Nadolig (Christmas Pheasant) Origin: Welsh |
| Domoda Origin: Gambia | Egg Pilau Origin: India | Fijian Chicken Curry Origin: Fiji |
| Domoda II Origin: Gambia | Egredouce (Meat in Sweet and Sour Sauce) Origin: England | Fijian Goat Curry Origin: Fiji |
| Domoda III Origin: Gambia | Egredouce of fysche (Fish in Sweet and Sour Sauce) Origin: England | Filé Gumbo Origin: Louisiana |
| Dongo (Fish with Cassava Leaves) Origin: Congo | Egusi with Efo Origin: Nigeria | Filet de Lotte au Cury (Curried Monkfish Fillet) Origin: Senegal |
| Dongo-Dongo Gabonnaise Origin: Gabon | Eirin Mair Hufennog Gwent (Gwent Gooseberries and Cream) Origin: Welsh | Filetes in galyntyne Origin: England |
| Dopiazeh Origin: Iran | Ekpang Nkukwo (Cocoyam Pottage) Origin: Nigeria | Filipino Beef Rendang Origin: Philippines |
| Doro Alicha Origin: Ethiopia | El Cocido Origin: Spain | Finnan Haddie Origin: Scotland |
| Doro Zigni (Zesty Chicken Stew) Origin: Eritrea | El Indio Viejo Origin: Nicaragua | Fish and Dried Mallow Leaf Stew Origin: African Fusion |
| Double Bean and Roasted Pepper Chili Origin: Britain | Elaichi Gosht (Lamb With Cardamom) Origin: India | Fish and Snail Sauce Origin: Nigeria |
| Dounguouri Soko (Meat Stew with White Beans) Origin: Niger | Elumas Curry (Mutton Curry) Origin: Sri Lanka | Fish Doopeaja Origin: Bangladesh |
| Dovi (Peanut Butter Stew) Origin: Zimbabwe | Ema Datshi (Chillies with Cheese) Origin: Bhutan | Fish Kofta Curry Origin: Anglo-Indian |
| Drepee (Small Birds in Almond Milk) Origin: England | Embractum Baianum (Baian Stew) Origin: Roman | Fish Newberg Origin: Britain |
| Driblws (Turkey Giblets, Chinese Style) Origin: Welsh | Embractum Baianum (Baian Stew) Origin: Roman | Fish Stew Origin: Guinea-Bissau |
| Dromedary Tibs Origin: Djibouti | Emirati Yellow Rice Origin: UAE | Fiskgryta (Fish Stew) Origin: Sweden |
| Drunken Chili Origin: American | Empress Chili Origin: American | Fiskgryta med citron och gräslök (Fish Stew with Lemon and Chives) Origin: Sweden |
| Dry Rice Origin: Liberia | Erebinthoi Knakosymmigeis (Chickpeas in Saffron) Origin: Roman | Fläskfilé med sås och ugnsstekta grönsaker (Pork Fillet with Sauce and Roast Vegetables) Origin: Sweden |
| Dublin Coddle Origin: Ireland | Estofado (Chilean Beef Stew) Origin: Chile | Foie au coco (Liver with Coconut) Origin: Mayotte |
| Dublin Coddle Origin: Ireland | Estouffade de rognons à la Bretonne (Breton-style Kidney Stew) Origin: France | Folon Origin: Cameroon |
| Dublin Lawyer Origin: Scotland | Ewa Dodo (Black-eyed peas with Plantains) Origin: Niger | Fool Medames (Egyptian Beans) Origin: Egypt |
| Duck and Green Pea Curry Origin: India | Ewedu Origin: Nigeria | For to make blank manger (To Make White Food) Origin: England |
| Duck with Plums and Burdock Origin: Fusion | Extumer Lamb Roast Origin: Germany | For to make noumbles in lent (Stewed Fish Intestines for Lent) Origin: England |
| Duckling Dar es Salaam Origin: Tanzania | F'rell am Rèisleck (Trout in Riesling Sauce) Origin: Luxembourg | Foufou de Banane à la Sauce Claire (Plantain Fufu with Clear Sauce) Origin: Mali |
| Dulcia Domestica (Home-made dessert) Origin: Roman | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Foufou Dessi (White Sauce for Fufu) Origin: Togo |
| Dulse and Beans Origin: Britain | Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce) Origin: Guinea | Fouti Lafidi Origin: Guinea |
| Durban Bunny Chow Origin: South Africa | Faenum Graecum (Fenugreek) Origin: Roman | Frango com Bagique (Chicken with Spinach) Origin: Guinea-Bissau |
| East African Prawn Curry Origin: East Africa | Fah-Fah (Soupe Djiboutienne) Origin: Djibouti | Frango Zambeziana (Zambezi Chicken) Origin: Mozambique |
| East African Shrimp Curry Origin: East Africa | Feijao de Oleo de Palma (Palm Oil Beans) Origin: Angola | |
| East African Vegetable Soup Origin: East Africa | Feijoda Origin: Brazil |
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