FabulousFusionFood's Stew Recipes Home 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 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 1739 recipes in total:
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| A Bengal Currie Origin: Britain | Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Appulmoy (Apple Stew) Origin: England |
| A Messe of Greens Origin: Britain | Aliter Leporem ex Suo Iure (Another, Hare in its Own Gravy) Origin: Roman | Apricot and Bergamot Chicken Origin: Britain |
| A Potage of Roysons (A Pudding of Raisins) Origin: England | Aliter Patina (Patina, Another Way) Origin: Roman | Arbi ki Bhaji (Taro Curry) Origin: India |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Aliter patina de aparagis (A Dish of Asparagus, Another Way) Origin: Roman | Ardshane House Irish Stew Origin: Ireland |
| Abadejo a la Pimienta Verde (Pollock with Green Pepper) Origin: Spain | Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Aromatic Lamb with Ginger and Potatoes Origin: Ireland |
| Abgousht (Persian Beef Stew) Origin: Iran | Aliter Patina de Asparagis II (A Dish of Asparagus, Another Way II) Origin: Roman | Arroz al Horno con Perdiz (Baked Rice with Garlic) Origin: Spain |
| Adobo Marinade Origin: Puerto Rico | Aliter Pisa Sive Faba (Peas or Beans, Another Way) Origin: Roman | Arroz com Camarão (Rice with Prawns) Origin: Brazil |
| Afrikaanse Yakhni Origin: South Africa | Aliter Pisam Sive Faba (Peas or Broad Beans, Another Way) Origin: Roman | Arroz con Camarón (Rice with Prawns) Origin: Ecuador |
| Agatoke (Plantain and Vegetable Porridge) Origin: Burundi | Aliter Sepias (Cuttlefish, Another Way) Origin: Roman | Arroz con Chorizo (Rice with Chorizo) Origin: Ecuador |
| Agneau au Cari (Lamb Curry) Origin: Reunion | Aliter tisanam (Barley Soup, Another Way) Origin: Roman | Arroz con Dulce (Puerto Rican Coconut Rice Pudding) Origin: Puerto Rico |
| Agnum Simplicem (Plain Lamb) Origin: Roman | Almejas à la Naranja (Clams with Orange Sauce) Origin: Spain | Arroz con Gandules (Puerto Rican Rice and Beans with Sofrito) Origin: Puerto Rico |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Aloo Bhaji Origin: India | Arroz con Leche (Ecuadorian Rice Pudding) Origin: Ecuador |
| Ah Mè Thar Hin (Myanmar Beef Curry) Origin: Myanmar | Alu Achari Origin: India | Arroz con Leche (Rice with Milk) Origin: Colombia |
| Ah Mè Thar Hin (Beef Curry) Origin: Myanmar | Alu ko Achhar (Potatoes with Split Peas) Origin: Nepal | Arroz con Pollo (Chicken with Saffron Rice) Origin: Spain |
| Ahlu Hin (Potato Curry) Origin: Myanmar | Alubias Blancas Con Almejas (White Beans with Clams) Origin: Spain | Arroz con Pollo Guatemalteco (Chicken with Rice, Guatemalan Style) Origin: Guatemala |
| Ajiaco Criollo (Cuban Creole Stew) Origin: Cuba | Alubias blancas con calamar y aceite de romero (White Beans with Squid and Rosemary Oil) Origin: Spain | Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola |
| Ajlouke et Potiron (Pumpkin Dip) Origin: Tunisia | Amala and Ewedu Origin: Nigeria | Arroz Integral com Mantiega de Amendoim e Bananas (Brown Rice with Peanut Mantiega and Bananas) Origin: Angola |
| Ak-Ni Korma Origin: India | Amaranth Porridge with Fruity Green Tea Compote Origin: Fusion | Aruba Chicken Origin: Aruba |
| Akoho sy Voanio (Chicken in Coconut Milk) Origin: Madagascar | Amashaza mu gitoke (Peas with Plantains) Origin: Uganda | Aruban Curried Chicken Origin: Aruba |
| Alicam vel sucum tisanae (Spelt or Barley Gruel) Origin: Roman | Ambotic Origin: Mozambique | Aruban Curried Goat Origin: Aruba |
| Alitcha Birsen Origin: Eritrea | Ambrevades au Curry (Pigeon Pea and Coconut Curry) Origin: Comoros | Aruban Curried Mutton Origin: Aruba |
| Aliter Coliclos I (Sprouts, Another Way, I) Origin: Roman | Amêijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Asado de Tenera (Roast Veal) Origin: Spain |
| Aliter Coliclos II (Stalks, Another Way, II) Origin: Roman | Amiwo au Poulet 2 (Amiwo with Chicken) Origin: Benin | Asaro (Special Yam Pottage) Origin: Nigeria |
| Aliter Coliclos III (Stalks, Another Way, III) Origin: Roman | Amulatum Aliter (Another Thick Sauce) Origin: Roman | Asaro II (Yam Porridge) Origin: Nigeria |
| Aliter Coliclos IV (Stalks, Another Way, IV) Origin: Roman | Anadl y Ddraig (Dragon’s Breath) Origin: Welsh | Asian Duck Curry Origin: Fusion |
| Aliter Coliclos V (Stalks, Another Way, V) Origin: Roman | Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Atún con Pimientos y Tomate (Tuna with Chillies and Tomatoes) Origin: Spain |
| Aliter Conchiclam Sic Facies (Legumes, Another Way, Are Made Thus) Origin: Roman | Anguillan Rice and Peas Origin: Anguilla | Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia |
| Aliter cucumeres (Cucumber with Fennel Seed) Origin: Roman | Angwa Mo (Ghanaian Rice Pilaf) Origin: Ghana | Atar Allecha (Spiced Green Pea Purée) Origin: Egypt |
| Aliter Cucumeres Rasos (Peeled Cubumbers, Another Way) Origin: Roman | Ansjovisfisk (Fish with Anchovies) Origin: Sweden | Atklit (Ethiopian Cabbage Potato Bowl) Origin: Ethiopia |
| Aliter Fabaciae (Green Beans, Another Way) Origin: Roman | Antiguan Callaloo Origin: Antigua | Attiéké du Mali (Malian Attiéké) Origin: Mali |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Antipasto Rice Origin: Italy | Aurangabadi Naan Qaliya Origin: India |
| Aliter in Echino (Sauce for Sea Urchin) Origin: Roman | Apelsinfisk (Fish with Orange) Origin: Sweden | Australian Camel Stew Origin: Australia |
| Aliter In Echino (Sea Urchin, Another Way) Origin: Roman | Apios et Porros (Celery and Leeks) Origin: Roman | |
| Aliter ius in pisce elixo (Sauce for Poached Fish, Another Way) Origin: Roman | Apple and Rhubarb Compote Origin: Britain |
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