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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Hares in Talbotes (Hares in Hare-blood Sauce)      Origin: England	In Vitulinam Elixam (Boiled Veal)      Origin: Roman	Jugged Pigeons      Origin: Britain
Haricots Blancs à la Bretonne (Breton-style White Beans)      Origin: France	In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb)      Origin: Roman	Kabaro au Carry (Malagasy Curried Beans)      Origin: Madagascar
Harira      Origin: Djibouti	Indonesian Peanut Sauce      Origin: Indonesia	Kabritu Stoba (Stewed Kid Goat)      Origin: Aruba
Hawthorn Berry Sauce      Origin: Britain	Inyama Yenkukhu (South African Chicken Casserole)      Origin: South Africa	Kachumbari      Origin: Rwanda
Heat Wave Chili      Origin: American	Irio      Origin: Kenya	Kadala Curry      Origin: India
Hebolace      Origin: England	Irish Beef In Guinness      Origin: Ireland	Kadhai Gosht      Origin: Pakistan
Hena-Kisoa sy voanjobory (Pork with Bambara Groundnuts)      Origin: Madagascar	Irish Beef Stew      Origin: Ireland	Kådun Pika (Spicy Chicken)      Origin: Guam
Henne in Bokenade (Hen in Sauce)      Origin: England	Irish Cabbage Parcels      Origin: Ireland	Kajaik (Sudanese fish stew)      Origin: South Sudan
Herbed Dumplings      Origin: Britain	Irish Carbonnade      Origin: Ireland	Kakrar Jhal (Bengali Crab Curry)      Origin: India
Herring Rougail (Le Rougail Z'hareng)      Origin: Reunion	Irish Coddled Pork with Cider      Origin: Ireland	Kalia II (Meat and Potato Curry II)      Origin: Bangladesh
Hervido de pescado (Boiled Fish with Vegetables)      Origin: Costa Rica	Irish Farm Broth      Origin: Ireland	Kaluun iyo Bariis (Spicy Fish Sauce with Rice)      Origin: Somalia
Highland Venison Casserole with Chestnuts      Origin: Scotland	Irish Fisherman's Stew      Origin: Ireland	Kalya de Poulet (Chicken Kalya)      Origin: Mauritius
Himalayan Balsam Seed Curry      Origin: Fusion	Irish Hot Pot      Origin: Ireland	Kanda (Beef Meatballs with Pumpkin Seeds)      Origin: Central African Republic
Hlalem (Pasta with Beans)      Origin: Tunisia	Irish Lamb and Potato Curry      Origin: Ireland	Kanda ti Nyma      Origin: Central African Republic
Holdermus (Elderberry Mush)      Origin: Germany	Irish Lamb Stew      Origin: Ireland	Kang Ped Pla-dook (Red Curry with Catfish)      Origin: Thailand
Home-made Anchovy Essence      Origin: Britain	Irish Lamb Stew      Origin: Ireland	Kangchu Tsoem (Pig's Trotter Tshoem)      Origin: Bhutan
Hong am Rèisleck (Chicken Cooked in Wine)      Origin: Luxembourg	Irish Stew      Origin: Ireland	Kangué (Ragout of Beef)      Origin: Mayotte
Hoppin’ John      Origin: America	Iron Age Pork and Beans      Origin: Ancient	Kaninchengeschnetzeltes (Liechtenstein-style Rabbit Stew)      Origin: Liechtenstein
Hot Chili Beans      Origin: American	Isidudu      Origin: Zimbabwe	Kansiyé      Origin: Guinea
Hot Green Tamarind Chicken      Origin: Indonesia	Isombe      Origin: Rwanda	Kansiyé avec 'Mafe' (Smoked Chicken in Peanut Sauce with Mashed Plantains)      Origin: Guinea
Hot Pinto Bean Chili      Origin: American	Isophu      Origin: Southern Africa	Kansiyé de Poisson (Fish Kansiyé)      Origin: Guinea
Hot Turkey and Black Bean Chili      Origin: American	Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout)      Origin: Roman	Kansiyé de Poulet (Chicken Kansiyé)      Origin: Guinea
Hotpot Porc Cymreig, Chorizo a Ffa Gwynion (Welsh Pork, Chorizo and White Bean Hotpot)      Origin: Welsh	Ius in lacertos elixos (Boiled Mackerel with Sauce)      Origin: Roman	Kaoteriad (Breton Fish Stew)      Origin: France
Hotpot Porc y Gaeaf (Wintery Pork Hotpot)      Origin: Welsh	Iwuk Efere      Origin: Nigeria	Kapenta      Origin: Zambia
Ifisashi (Bean Leaves with Peanuts)      Origin: Zambia	Jackfruit Kofta Curry      Origin: India	Kapr na černo (Carp in Black Sauce)      Origin: Czech
Igisafuliya (Chicken Plantain and Vegetable Stew)      Origin: Rwanda	Jamaican Jerk Jackfruit      Origin: Jamaica	Karē Raisu (Japanese Curry Rice)      Origin: Japan
Igitoke      Origin: Rwanda	Jamaican Mutton and Lime Leaf      Origin: Jamaica	Karahi Machhli (White Fish Curry)      Origin: Pakistan
Ignames à la Tomate (Yams with Tomatoes)      Origin: Burkina Faso	Jamaican Prawn Curry      Origin: Jamaica	Kare Kare      Origin: Philippines
Ijogó (Cabbage and Smoked Fish Stew)      Origin: Sao Tome	Jarret de Boeuf      Origin: Chad	Kari Ikan (Fish Curry)      Origin: Malaysia
Ila (Okra)      Origin: Nigeria	Jasha Maroo (Minced Chicken Tshoem)      Origin: Bhutan	Kashmiri Chicken Curry      Origin: India
Imoyo Eba      Origin: Nigeria	Java Chicken      Origin: Fusion	Katakou au Poisson Frais (Palm Soup Base with Fresh Fish)      Origin: Cote dIvoire
In Echino (Of Sea Urchins)      Origin: Roman	Jollof Rice with Chicken, Beef, and Ham      Origin: Ghana	Katogo (Beans with Cassava)      Origin: Uganda
In mitulis (Mussels)      Origin: Roman	Joues de porc confites au cidre (Confit of Pork Cheeks in Cider)      Origin: France
In perdice (Boiled Partridge)      Origin: Roman	Joutes of almannd mylk (Herb Pottage with Almond Milk)      Origin: England

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