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 2702 recipes in total:
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| Cinnamon Spiced Jollof Rice Origin: Sierra Leone | Comorian Pilaou Origin: Comoros | Couscous à la Nigérienne (Niger-style Couscous) Origin: Niger |
| Citrus Goat Meat Stew Origin: Tanzania | Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato) Origin: Spain | Couscous d'Orge à la Sauce Blanche (Barley Couscous with White Sauce) Origin: Algeria |
| Civet de Cerf (Venison Stew) Origin: Reunion | Compote de Rhubarbe Sauvage (Wild Rhubarb Compote) Origin: Switzerland | Couscous de Fonio au Poulet (Fonio Couscous with Chicken) Origin: Togo |
| Civet de Lièvre aux Raisins (Civet of Hare with Raisins) Origin: France | Compote of Greengages Origin: Britain | Couscous de Timbuktu Origin: Mali |
| Civet de Sanglier aux Champignons, Châtaignes et Chorizo (Wild Boar Stew with Mushrooms, Chestnuts and Chorizo Sausage) Origin: France | Conch and Dumplings Origin: Sint-Maarten | Couscous et Sauce Tomate (Couscous with Tomato Sauce) Origin: Burkina Faso |
| Civet of Hare Origin: Britain | Conch and Dumplings Origin: Sint Maarten | Couscous with Camel Origin: Mauritania |
| Classic Baked Beans Origin: Britain | Conchiclam Apicianam (Dried Peas à la Apicius) Origin: Roman | Couscous with Mushroom Ragout Origin: Britain |
| Classic Vindaloo Curry Origin: India | Concoction Rice Origin: Nigeria | Cow Skin Origin: West Africa |
| Cocoa Nib Curried King Prawns Origin: American | Coney Island Hot Dogs Origin: American | Cozido à portuguesa (Portuguese Meat Stew) Origin: Portugal |
| Cocodrilo en su Salsa (Crocodile in Sauce) Origin: Equatorial Guinea | Confit d'Oie (Confit of Goose) Origin: France | Crab and Rice Origin: Bahamas |
| Coconut Collard Greens Origin: Puerto Rico | Congee with Fish Fillet Origin: China | Crab and Rice Origin: Turks Caicos |
| Coconut Crab Curry Origin: Palau | Conger in sawce (Conger Eels in Sauce) Origin: England | Crabes Épicées (Pepper Crabs) Origin: Guinea |
| Coconut Crab Delight Origin: Palau | Congre à la bretonne (Breton-style Conger Eel) Origin: France | Crabs (Marshallese Coconut Crab) Origin: Marshall Islands |
| Coconut Crab in Coconut Milk Origin: Pitcairn Islands | Connynges in Clere Broth (Rabbits in Clear Broth) Origin: England | Cranberry Cocktail Meatballs Origin: American |
| Coconut Curry Origin: Seychelles | Connynges in Syrup (Rabbits in Syrup) Origin: England | Crayfish Curry Origin: South Africa |
| Coconut Curry Chicken With Roti Origin: Antigua | Contrichop Origin: Equatorial Guinea | Cream Schnitzel Origin: Germany |
| Coconut Curry Fish Origin: Nauru | Conynges in Cynee (Rabbits in Blood and Vinegar Broth with Onion) Origin: England | Creole Succotash Origin: America |
| Coconut Fish Origin: Nauru | Conynges in Gravey (Rabbits in Gravy) Origin: England | Cricket and Two-bean Chili Origin: Fusion |
| Coconut Fish Curry Origin: Fusion | Coq au Vin Origin: France | Croatian Sarma Origin: Croatia |
| Coconut Lobster Origin: Britain | Coq-au-Vin II Origin: France | Crockpot Bayou Gumbo Origin: American |
| Cocotte de poulet au cidre (Chicken Casseroled in Cider) Origin: France | Corate Origin: England | Crockpot Beef Chili Origin: American |
| Cofnchaff Origin: Cameroon | Corate II Origin: England | Crockpot Black Bean Chili Origin: American |
| Cold Bruet (Cold Brewet) Origin: England | Cordero al Chilindrón (Braised Lamb with Peppers and Tomatoes) Origin: Spain | Crockpot Black Bean Chili with Pork Origin: American |
| Coliflor Salteado (Sautéed Cauliflower with Garlic) Origin: Spain | Cordula (Braided Lamb Intestines) Origin: Italy | Crockpot Chicken Chili Origin: American |
| Collard Greens Origin: American | Cornish Fisherman's Stew Origin: England | Crockpot Chili Origin: American |
| Collard Greens with Coconut Milk Origin: East Africa | Costa Rican-Style Beans Origin: Costa Rica | Crockpot Chili Con Carne Origin: American |
| Collard Greens with Ham Hocks Origin: American | Cotswold Dumplings Origin: England | Crockpot Chili with Four Kinds of Beans Origin: American |
| Collards and Cabbage Origin: Liberia | Country Style Guinea Fowl Potje Origin: Southern Africa | Crockpot Corned Beef and Cabbage Origin: Ireland |
| Colocassi Tsakristo (Taro and Pork Stew) Origin: Cyprus | County Cork Irish Stew Origin: Ireland | Crockpot Curry Hotpot Origin: Fusion |
| Colokassi Mesatrico (Colocassi, Mesoorias Style) Origin: Cyprus | Courges avec des arachides (Squash with Peanuts) Origin: Gabon | Cucumer Pob (Baked Cucumber) Origin: Welsh |
| Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb) Origin: Mauritius | Courgette Curry with Himalayan Balsam Seed Pods Origin: Britain | Cucurbitas cum Gallina (Gourds with Chicken) Origin: Roman |
| Colombo de Martinique Origin: Martinique | Courgette with Tomato Sauce Origin: British | Cucurbitas Elixatas (Stewed Gourds) Origin: Roman |
| Comlek (Rabbit Casserole) Origin: Albania | Courgettes à la Monégasque (Monaco-style Courgettes) Origin: Monaco | |
| Comorian Coconut Curry Chicken Origin: Comoros | Court-bouillon de Poisson à la Créole (Creole-style Fish Court-bouillon) Origin: Guadeloupe |
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