FabulousFusionFood's Stew Recipes 10th 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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| Eels en Matelote Origin: British | Estouffade de rognons à la Bretonne (Breton-style Kidney Stew) Origin: France | Fijian Goat Curry Origin: Fiji |
| Efere Usung Udia Origin: Nigeria | Etli Kapuska (Turkish Cabbage Stew With Meat) Origin: Turkey | Filé Gumbo Origin: Louisiana |
| Efo Riro Origin: Nigeria | Ewa Dodo (Black-eyed peas with Plantains) Origin: Niger | Filet de Lotte au Cury (Curried Monkfish Fillet) Origin: Senegal |
| Efo-riro (Vegetable Stew) Origin: Nigeria | Ewedu Origin: Nigeria | Filetes in galyntyne Origin: England |
| Egg Curry Origin: Anglo-Indian | Exeter Stew Origin: England | Filipino Beef Rendang Origin: Philippines |
| Egg Pilau Origin: India | Extumer Lamb Roast Origin: Germany | Filipino Sweet and Sour Pork Origin: Philippines |
| Egredouce (Meat in Sweet and Sour Sauce) Origin: England | F'rell am Rèisleck (Trout in Riesling Sauce) Origin: Luxembourg | Financiere Ragôut Origin: British |
| Egredouce of fysche (Fish in Sweet and Sour Sauce) Origin: England | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Finnan Haddie Origin: Scotland |
| Egusi Soup Origin: Nigeria | Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce) Origin: Guinea | Fish and Dried Mallow Leaf Stew Origin: African Fusion |
| Egusi with Efo Origin: Nigeria | Faenum Graecum (Fenugreek) Origin: Roman | Fish and Snail Sauce Origin: Nigeria |
| Eight-day Spiced Beef Origin: Britain | Fafa (Taro Leaves with Coconut Cream) Origin: Tahiti | Fish Doopeaja Origin: Bangladesh |
| Eirin Mair Hufennog Gwent (Gwent Gooseberries and Cream) Origin: Welsh | Fagioli con le Cotiche (Beans with Pork Rind) Origin: San Marino | Fish Kofta Curry Origin: Anglo-Indian |
| Eisbein mit Sauerkraut (Ham hock with Sauerkraut) Origin: Germany | Fah-Fah (Soupe Djiboutienne) Origin: Djibouti | Fish Newberg Origin: Britain |
| Ekpang Nkukwo (Cocoyam Pottage) Origin: Nigeria | Fakoye Achoutoob (Beef, Garden Egg and Jute Mallow Leaf Stew) Origin: Mali | Fish Scallop I Origin: British |
| Ekpang Nkukwo Origin: Nigeria | Fante-Fante (Ghanaian Fisherman's Stew) Origin: Ghana | Fish Stew Origin: Guinea-Bissau |
| Ekwang Origin: Cameroon | Fårikål (Lamb and cabbage stew) Origin: Norway | Fish Waterzooï Origin: Belgium |
| El Cocido Origin: Spain | Fasolia Soliatica (Haricot Beans, Soleas Style) Origin: Cyprus | Fiskgryta (Fish Stew) Origin: Sweden |
| El Indio Viejo Origin: Nicaragua | Fassoulia (Green Bean Stew) Origin: Armenia | Fiskgryta med citron och gräslök (Fish Stew with Lemon and Chives) Origin: Sweden |
| Elaichi Gosht (Lamb With Cardamom) Origin: India | Faten Doya (Nigerian Yam Pottage) Origin: Nigeria | Fläskfilé med sås och ugnsstekta grönsaker (Pork Fillet with Sauce and Roast Vegetables) Origin: Sweden |
| Ellicksander Pottage. Origin: England | Feijao de Oleo de Palma (Palm Oil Beans) Origin: Angola | Foie au coco (Liver with Coconut) Origin: Mayotte |
| Elumas Curry (Mutton Curry) Origin: Sri Lanka | Feijoada (Pork, Black Bean and Sausage Stew) Origin: East Timor | Folon Origin: Cameroon |
| Ema Datshi (Chillies with Cheese) Origin: Bhutan | Feijoada à Angolana (Angolan Feijoada) Origin: Angola | Fonio, Sauce Gombo et Crevettes (Fonio, Okra Sauce and Prawns) Origin: Mali |
| Embractum Baianum (Baian Stew) Origin: Roman | Feijoada de Moçambicana (Mozambican Bean Stew) Origin: Mozambique | Fool Medames (Egyptian Beans) Origin: Egypt |
| Embractum Baianum (Baian Stew) Origin: Roman | Feijoda Origin: Brazil | For to make blank manger (To Make White Food) Origin: England |
| Emirati Yellow Rice Origin: UAE | Fenkel in Soppes (Fennel in Sauce) Origin: England | For to make noumbles in lent (Stewed Fish Intestines for Lent) Origin: England |
| Empress Chili Origin: American | Féroce d'Avocat (Migan de fruit à pain) Origin: Martinique | Foufou de Banane à la Sauce Claire (Plantain Fufu with Clear Sauce) Origin: Mali |
| Ensopado Amendoim Kizaka (Kizaka Peanut Stew) Origin: Angola | Fesenjoon (Persian Chicken) Origin: Iran | Foufou Dessi (White Sauce for Fufu) Origin: Togo |
| Erebinthoi Knakosymmigeis (Chickpeas in Saffron) Origin: Roman | Fettat Adis Origin: Sudan | Foufu et Eru (Cameroonian Beef with Cassava Leaves) Origin: Cameroon |
| Eru avec Garri (Eru with Garri) Origin: Cameroon | Feuilles de Manioc (Central African Cassava Leaves) Origin: Central Africa | Fouti Lafidi Origin: Guinea |
| Escabeche Nga Isdab (Sweet and Sour Skate Escabeche) Origin: Philippines | Feuilles de Manioc Malienne (Malian Cassava Leaf Stew) Origin: Mali | Fowl Sauté with Mallow Cheeses Origin: British |
| Espaguetis Dominicanos (Dominican Republic Spaghetti) Origin: Dominican Republic | Ffesant Nadolig (Christmas Pheasant) Origin: Welsh | Fowl Sauté with Peas Origin: British |
| Esparregados de Bacalhau (Cod Esparregados) Origin: Angola | Fideos con Atun (Spaghetti with Tuna) Origin: Gibraltar | Frango com Bagique (Chicken with Spinach) Origin: Guinea-Bissau |
| Espinazo en salsa verde con verdolagas (Pork Neck in Tomatillo Sauce with Purslane) Origin: Mexico | Field Mushrooms in Buttermilk Origin: British | |
| Estofado (Chilean Beef Stew) Origin: Chile | Fijian Chicken Curry Origin: Fiji |
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