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 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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| Carne de Porco em Vinho D'alhos (Pork in Vinegar) Origin: Portugal | Cawl y Carolwyr (Carollers' Broth) Origin: Welsh | Chicken Curry with Potatoes Origin: Malaysia |
| Carne Desmechada Origin: Colombia | Cayman Fish Rundown Origin: Cayman Islands | Chicken Curry with Potatoes Origin: Christmas Island |
| Carne en Polvo (Powdered Beef) Origin: Colombia | Cazuela Chilena (Chilean Cazuela) Origin: Chile | Chicken Curry with Potatoes (FChicken Curry with Potatoes) Origin: Cocos Islands |
| Carne en Polvo (Powdered Beef) Origin: Dominican Republic | Cazuela de Mariscos Chilena (Chilean Seafood Cazuela) Origin: Chile | Chicken Curry with Yams Origin: Fusion |
| Carne en Salsa (Beef in Gravy) Origin: Gibraltar | Cazuela Fiestera (Festival Casserole) Origin: Ecuador | Chicken Dupiaza Origin: Anglo-Indian |
| Carne Gisada con Plantanos (Beef and Plantains) Origin: Cuba | Ceebu Jën (Rice and Fish) Origin: Senegal | Chicken Gravy Origin: Liberia |
| Carne Gizado (Stewed Meat and Vegetables) Origin: Cape Verde | Celtic Pork and Apple Stew Origin: Ancient | Chicken Guisado Origin: India |
| Carne Guisada (Panamanian Beef Stew) Origin: Panama | Cennin mewn Saws Oren (Leeks in Orange Sauce) Origin: Welsh | Chicken Imoyo II Origin: Nigeria |
| Carne Guisada (Puerto Rican Stewed Beef) Origin: Puerto Rico | Ceviche de Pollo (Chicken Ceviche) Origin: Peru | Chicken Jalfrezi Origin: Britain |
| Carne Mechada Origin: Venezuela | Chabéu de Carne (Meat with Palm Oil) Origin: Guinea-Bissau | Chicken Kabsa Origin: Saudi Arabia |
| Carne Mechada (Venezuelan Shredded Beef) Origin: Venezuela | Chabéu de Tainha (Palm Soup of Mullet) Origin: Guinea-Bissau | Chicken Machboos Origin: Bahrain |
| Carne Mechada (Venezuelan Shredded Beef) Origin: Venezuela | Chadian Mouloukhiyé (Jute Mallow Leaf and Beef Stew) Origin: Chad | Chicken Machboos Origin: Oman |
| Carne na Cerveja (Beef in Beer) Origin: Brazil | Chakapuli (Georgian Lamb and Tarragon Stew) Origin: Georgia | Chicken Machbous (Chicken Machboos) Origin: Iraq |
| Carne Porco Vinho D'alhos (Pork in Garlic and Wine) Origin: Portugal | Chakhchoukha Origin: Algeria | Chicken Madrouba Origin: Bahrain |
| Carnes Vaccinae (Byzantine Beef Stew) Origin: Roman | Chardwardon Origin: England | Chicken Madrouba Origin: Oman |
| Carotae et pastinacae (Fried Carrots with Peppered Wine Sauce) Origin: Roman | Charquicán (Traditional Chilean Stew) Origin: Chile | Chicken Madrouba Origin: Qatar |
| Carri Tripes Gros Pois (Butter Bean and Tripe Curry) Origin: Mauritius | Chaudage (Pork and Beef Stew) Origin: Guadeloupe | Chicken Makhani Origin: Bangladesh |
| Cassava Leaf Soup Origin: Liberia | Cheese Dumplings Origin: Britain | Chicken Paprikash Origin: Hungary |
| Cassava Leaf Stew Origin: Sierra Leone | Chefy Umngqusho (Chefy Samp and Beans) Origin: South Africa | Chicken Pepper Soup Origin: West Africa |
| Cassava Life Origin: Sierra Leone | Chelo Nachodo (Chicken and Chickpea Stew with Rice) Origin: Afghanistan | Chicken Pepper Soup Origin: Sierra Leone |
| Casserol Ceredigion (Cardiganshire Casserole) Origin: Welsh | Cherupayar Curry (Whole Green Lentil Curry) Origin: India | Chicken Potjie with Dumplings Origin: Botswana |
| Casserole in a Pumpkin Origin: American | Chew Dewtirr Kong (Smoked Catfish Stew) Origin: Gambia | Chicken Rice Origin: Malaysia |
| Cassoulet à Moda Brasileira (Brazilian-style Cassoulet) Origin: Brazil | Chicken Afritada Origin: Philippines | Chicken Rice Origin: Christmas Island |
| Cassoulet Mauricien (Mauritian Cassoulet) Origin: Mauritius | Chicken and Broccoli in a Curried Yoghurt Sauce Origin: India | Chicken Rice Origin: Singapore |
| Cattail Hearts with Wild Oyster Mushrooms Origin: America | Chicken and Chorizo Paella Origin: Fusion | Chicken Seychelles Origin: Seychelles |
| Caudel of almannd mylke (Caudle of Almond Milk) Origin: England | Chicken and Dumplings Origin: Ireland | Chicken Shashlick Origin: Pakistan |
| Cauliflower with Dorsa Sauce Origin: Algeria | Chicken and Leek Hotpot Origin: Ireland | Chicken Suprême Origin: France |
| Cauliflower, Mushroom and Carlin Peas Curry Origin: Britain | Chicken and Peanut Thai Curry Origin: Thailand | Chicken Tagine with Honey and Apricots Origin: Morocco |
| Cawdel of Samoun (Caudle of Salmon) Origin: England | Chicken and Vegetable Curry Origin: Senegal | Chicken Thigh and Wallfish Paella Origin: British |
| Cawl (Soup) Origin: Welsh | Chicken Benachin Origin: Cameroon | Chicken Vindaloo Origin: India |
| Cawl Cig Oen (Lamb Broth) Origin: Welsh | Chicken Boileen Origin: Saint Vincent | Chicken White Curry Origin: Sri Lanka |
| Cawl Cynhaeaf (Harvest Broth) Origin: Welsh | Chicken Bonnie Prince Charlie Origin: Scotland | Chicken with Potatoes, Tomatoes and Fennel Origin: Ireland |
| Cawl Tregaron (Tregaron Broth) Origin: Welsh | Chicken Curry Origin: Anglo-Indian | |
| Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth) Origin: Welsh | Chicken Curry with Greens Origin: India |
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