FabulousFusionFood's Stew Recipes 7th 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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| Chicken with Spiced Rice Origin: Australia | Chubolet (Fish Balls in Tomato Sauce) Origin: Gambia | Cocotte de poulet au cidre (Chicken Casseroled in Cider) Origin: France |
| Chicken with Spices and Soy Sauce Origin: Malaysia | Chuck Rice with Gravy Origin: Liberia | Cod à la Crème Origin: British |
| Chicken-Sausage Jambalaya Origin: Cajun | Chuño Phuti Origin: Bolivia | Cofnchaff Origin: Cameroon |
| Chickennat Origin: Uganda | Chuwe Gunar (Gambian Chicken Stew) Origin: Gambia | Cold Bruet (Cold Brewet) Origin: England |
| Chilaca Pork Stew Origin: Mexico | Chycches (Vetches) Origin: England | Coliflor Salteado (Sautéed Cauliflower with Garlic) Origin: Spain |
| Chile con Queso (Chili with Cheese) Origin: American | Chyches (Roast Chickpeas) Origin: England | Collard Greens Origin: American |
| Chile Verde (Green Chili) Origin: Mexico | Chyckenys in Caudel (Chickens in Caudle) Origin: England | Collard Greens with Coconut Milk Origin: East Africa |
| Chili Beans Origin: American | Chykenes in Gravey (Chicken in Gravy) Origin: England | Collard Greens with Ham Hocks Origin: American |
| Chili Chicken Origin: American | Chysanne (A Dish to be Eaten Cold) Origin: England | Collards and Cabbage Origin: Liberia |
| Chili Chicken Halloween Cauldrons Origin: American | Cig Eidion Mewn Cwrw (Beef in Beer) Origin: Welsh | Collared Salmon Origin: British |
| Chili Con Carne Origin: Fusion | Cig Llo â Chorbys (Veal with Lentils) Origin: Welsh | Colocassi Tsakristo (Taro and Pork Stew) Origin: Cyprus |
| Chili Con Carne II Origin: Fusion | Cincinnati Chili Origin: America | Colokassi Mesatrico (Colocassi, Mesoorias Style) Origin: Cyprus |
| Chili Con Turquía (Chili with Turkey) Origin: Fusion | Cincinnati-style Coney Dog Chili Origin: American | Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb) Origin: Mauritius |
| Chili Marrakech Origin: Britain | Cinnamon Spiced Jollof Rice Origin: Sierra Leone | Colombo de Martinique Origin: Martinique |
| Chilli Crab Origin: New Caledonia | Citrus Goat Meat Stew Origin: Tanzania | Comlek (Rabbit Casserole) Origin: Albania |
| Chilli Crab Origin: Singapore | Civet de Cerf (Venison Stew) Origin: Reunion | Comorian Coconut Curry Chicken Origin: Comoros |
| Chilorio (Shredded Pork in Ancho-Orange Sauce) Origin: Mexico | Civet de Lièvre aux Raisins (Civet of Hare with Raisins) Origin: France | Comorian Pilaou Origin: Comoros |
| China Chilo Origin: British | Civet de Sanglier aux Champignons, Châtaignes et Chorizo (Wild Boar Stew with Mushrooms, Chestnuts and Chorizo Sausage) Origin: France | Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato) Origin: Spain |
| Chingri Dopiaza (Bangladeshi Prawn Dopiaza) Origin: India | Civet of Hare Origin: Britain | Compote de Rhubarbe Sauvage (Wild Rhubarb Compote) Origin: Switzerland |
| Chipirones à la Criolla (Creole-style Squid) Origin: Mexico | Classic Baked Beans Origin: Britain | Compote of Greengages Origin: Britain |
| Chipolata Ragôut Origin: British | Classic Vindaloo Curry Origin: India | Conch and Dumplings Origin: Sint Maarten |
| Chipotle Chicken Tinga Origin: Mexico | Coclo (Large Meatballs) Origin: Algeria | Conch and Dumplings Origin: Sint-Maarten |
| Chirino me Kolokassi (Pork with Taro) Origin: Cyprus | Cocoa Nib Curried King Prawns Origin: American | Conchiclam Apicianam (Dried Peas à la Apicius) Origin: Roman |
| Chitoumou Origin: Burkina Faso | Cocodrilo en su Salsa (Crocodile in Sauce) Origin: Equatorial Guinea | Concoction Rice Origin: Nigeria |
| Chivichanga de Machaga Origin: America | Coconut Collard Greens Origin: Puerto Rico | Coney Island Hot Dogs Origin: American |
| Chivo Guisado Liniero (Spicy Goat Meat Stew) Origin: Dominican Republic | Coconut Crab Curry Origin: Palau | Confit d'Oie (Confit of Goose) Origin: France |
| Chivo Picante (Dominican Spicy Goat) Origin: Dominican Republic | Coconut Crab Delight Origin: Palau | Congee with Fish Fillet Origin: China |
| Cholent (Beef, Bean, Barley and Potato Stew) Origin: Jewish | Coconut Crab in Coconut Milk Origin: Pitcairn Islands | Conger in sawce (Conger Eels in Sauce) Origin: England |
| Cholent Dafina (Moroccan Sabbath Stew) Origin: Morocco | Coconut Curry Origin: Seychelles | Congre à la bretonne (Breton-style Conger Eel) Origin: France |
| Chorizo, Prune and Almond Stew Origin: Britain | Coconut Curry Chicken With Roti Origin: Antigua | Connynges in Clere Broth (Rabbits in Clear Broth) Origin: England |
| Choroko Sauce Origin: Uganda | Coconut Curry Fish Origin: Nauru | Connynges in Syrup (Rabbits in Syrup) Origin: England |
| Christmas Island Beriani Origin: Christmas Island | Coconut Fish Origin: Nauru | Contrichop Origin: Equatorial Guinea |
| Christmas Island Crab Rendang Origin: Christmas Island | Coconut Fish Curry Origin: Fusion | |
| Chubbagin Lélé et Raabie Origin: Mauritania | Coconut Lobster Origin: Britain |
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