FabulousFusionFood's Stew Recipes 9th 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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| Daging Bumbu Bali Origin: Indonesia | Djim'bre Origin: Cote dIvoire | Dovi (Peanut Butter Stew) Origin: Zimbabwe |
| Dahinou Saloum Origin: Senegal | Djouka de Fonio (Fonio Couscous with Vegetables) Origin: Mali | Drepee (Small Birds in Almond Milk) Origin: England |
| Dahomey Fish Stew Origin: Benin | Djouka Fonio Origin: Mali | Driblws (Turkey Giblets, Chinese Style) Origin: Welsh |
| Dajaj bil Hamod (Lemon Chicken) Origin: Saudi Arabia | Dobrada Origin: Portugal | Dried Apricots Origin: British |
| Dakhine Origin: Senegal | Dograma (Meat and Pasta Dish) Origin: Turkmenistan | Dromedary Tibs Origin: Djibouti |
| Dakhine Pouhpage (Stewed Chicken and Rice) Origin: Gambia | Dograma II Origin: Turkmenistan | Drunken Chili Origin: American |
| Dal Makani (Black Dal Curry) Origin: India | Domatesli Pilav (Pilaf with Tomato) Origin: Turkey | Dry Rice Origin: Liberia |
| Dal Makhani Origin: Pakistan | Dombrés de Morue Salé (Salt Cod Dombres) Origin: Martinique | Dublin Coddle Origin: Ireland |
| Dama be Potaatas (Beef and Potato Stew) Origin: Sudan | Dombrés haricots rouges (Red Bean Dombrés) Origin: Guadeloupe | Dublin Coddle Origin: Ireland |
| Damaa Origin: Sudan | Dominica Calypso Chicken Origin: Dominica | Dublin Lawyer Origin: Scotland |
| Dambou (Rice Couscous with Moringa) Origin: Niger | Dominica Crab Callaloo Origin: Dominica | Duck and Green Pea Curry Origin: India |
| Dandelion and Orange Curry Origin: Britain | Dominica Curried Goat Origin: Dominica | Duck Borscht Origin: Poland |
| Daqoos (Tomato, garlic and coriander sauce) Origin: UAE | Dominica Curry Prawns Origin: Dominica | Duck with Plums and Burdock Origin: Fusion |
| Daraba Origin: Chad | Dominica Red Beans Soup Origin: Dominica | Duckling Dar es Salaam Origin: Tanzania |
| Dartmouth Pie Origin: England | Dominica Sancocho Origin: Dominica | Dulcia Domestica (Home-made dessert) Origin: Roman |
| Date Sauce Origin: Niger | Dominican Codfish Sancoche Origin: Dominica | Dulse and Beans Origin: Britain |
| Daube de Banane Plantains (Daube de Banane) Origin: Seychelles | Dominican Souse Origin: Dominica | Dumpling Mix Origin: Britain |
| Daube de chevreuil (Venison Daube) Origin: France | Domoda Origin: Gambia | Durban Bunny Chow Origin: South Africa |
| Daube de Provençale (Provençal Daube) Origin: France | Domoda Dieune (Domoda with Fish) Origin: Senegal | Dušené kysané zelí (Braised Sauerkraut) Origin: Czech |
| Daube de Thon (Tuna Daube) Origin: Mauritius | Domoda II Origin: Gambia | Dzykka Origin: South Ossetia |
| Dawadawa Jollof Rice with Guinea Fowl Origin: Ghana | Domoda III Origin: Gambia | East African Prawn Curry Origin: East Africa |
| Deccan Chicken Curry Origin: Sri Lanka | Dongo (Fish with Cassava Leaves) Origin: Congo | East African Shrimp Curry Origin: East Africa |
| Demok (Taro Leaves in Coconut Milk) Origin: Palau | Dongo-Dongo Origin: DR-Congo | East African Vegetable Soup Origin: East Africa |
| Dengu (Green Lentil Stew) Origin: Kenya | Dongo-Dongo Gabonnaise Origin: Gabon | Eba Origin: Nigeria |
| Desayuno Charquicán (Charquicán Breakfast) Origin: Chile | Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk) Origin: Martinique | Eba Piron Rouge (Beef and Red Gari) Origin: Cameroon |
| Dessi Lamoumou (Fresh Fish Sauce) Origin: Togo | Dopiazeh Origin: Iran | EbunuEbunu Soup Origin: Ghana |
| Dhal Origin: India | Dorada con coco mozambiqueño (Miozambican Gilt-head Bream with Coconut) Origin: Mozambique | Economical Beef à la Mode Origin: British |
| Dhan Saag Dhal Origin: India | Doro Alicha Origin: Ethiopia | Economical Minced Veal Origin: British |
| Dhiafora Parayiemista (Mixed Stuffed Vegetables) Origin: Cyprus | Doro Wot (Red Chicken Stew) Origin: Ethiopia | Ecrevisses au Curry (Crayfish Curry) Origin: Cote dIvoire |
| Diced Beef Chili Con Carne Origin: American | Doro Zigini (Zesty Chicken Stew) Origin: Eritrea | Edikang Ikong Soup Origin: Nigeria |
| Dikgobe (Mixed Beans Porridge) Origin: Botswana | Dou-Louf (Calf Foot Stew) Origin: Chad | Editan Soup II Origin: Nigeria |
| Dippy Origin: England | Dou-louf en Daube (Cow's Feet Stew) Origin: Chad | Eels à la Tartare Origin: British |
| Diri Ak Pwa (Haitian Rice and Beans) Origin: Haiti | Double Bean and Roasted Pepper Chili Origin: Britain | |
| Djibouti Lentils Origin: Djibouti | Dounguouri Soko (Meat Stew with White Beans) Origin: Niger |
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