FabulousFusionFood's Stew Recipes 11th 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 2743 recipes in total:
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| Gambian Pepper Soup II Origin: Gambia | Goan Lamb Xacutti Origin: India | Green Pea and Liver Curry Origin: Sri Lanka |
| Gambian-style Okro Soup Origin: Gambia | Goat curry Origin: India | Green Stew Origin: Nigeria |
| Garaasa be Dama (Sudanese Flatbread with Meat Sauce) Origin: Sudan | Goat Curry with Potatoes Origin: Pakistan | Grenada Callaloo Soup Origin: Grenada |
| Garbansos con salchichas (Chickpeas with Sausages) Origin: Colombia | Goat in the Burmese Style Origin: Fusion | Grenada Curry Goat Origin: Grenada |
| Garden Eggs Stew Origin: Ghana | Goat Meat and Root Vegetable Stew in Ale Origin: Britain | Grenada Oil Down Origin: Grenada |
| Gari aux Crevettes (Gari with Prawns) Origin: Cameroon | Goat Meat Groundnut Soup Origin: Ghana | Grenadian Chicken Curry Origin: Grenada |
| Gari Foto Origin: Ghana | Goat Meat Pepper Soup with Calabash Nutmeg Origin: Nigeria | Grenadian Coconut Curry Chicken Origin: Grenada |
| Gari Piñon Origin: Togo | Goat Meat Soup Origin: Liberia | Grenadian Nutmeg Chicken Curry Origin: Grenada |
| Garlic Roasted Chicken Origin: American | Goat Meat Tagine Origin: African Fusion | Grenadian Pelau Origin: Grenada |
| Gazpacho Manchego (Manchego Gazpacho) Origin: Spain | Goat Meat With Peas and Rice Origin: Saba | Grewel Forced (Meat Gruel) Origin: England |
| Gbegiri (Bean Stew) Origin: Nigeria | Goat Water Origin: Antigua | Grilled Mackerel with Spicy Dahl Origin: South Africa |
| Gboma Dessi (Spinach Sauce with Beef) Origin: Togo | Goat Water Origin: Saint Kitts | Grima Fish Curry Origin: Kenya |
| Gebraaide Hoender (Spiced Roast Chicken) Origin: South Africa | Gombapaprikás (Mushroom Paprikash) Origin: Hungary | Groaty Pudding Origin: England |
| Gelyne in Dubbatte (Hen in Wine Broth) Origin: England | Gombo et Kissar (Okra Stew with Kissar) Origin: Chad | Gronden Benes (Ground Beans) Origin: England |
| Gemfish in Chermoula Marinade Origin: New Zealand | Gombos au Boeuf (Beef and Okra) Origin: Central African Republic | Grouse à la Minute Origin: British |
| Gentse Waterzooi Origin: Belgium | Gombos de Poisson Sec (Dried Fish with Okra) Origin: Chad | Gruel of almanndes (Gruel of Almonds) Origin: England |
| Gerollte Kalbsbrust (Rolled Veal Breast) Origin: Liechtenstein | Goose Risotto Origin: Fusion | Gruyau (A Gruel of Husked Barley) Origin: France |
| Gesmoorde Vis (Salt Cod and Potatoes in Tomato Sauce) Origin: South Africa | Gormeh Sabzi (Persian Lamb and Herb Stew) Origin: Iran | Grzyby w śmietanie (Mushrooms with Sour Cream) Origin: Poland |
| Gestowe Soetpatats (Slow-cooked Sweet Potatoes) Origin: South Africa | Gosht Pullao (Beef Pullao) Origin: India | Guam Chicken Curry Origin: Guam |
| Gestowe Soetpatats (Slow-cooked Sweet Potatoes) Origin: South Africa | Goulash Origin: Hungary | Guatita (Ecuadorian Tripe Stew) Origin: Ecuador |
| Ghanaian Cabbage Stew Origin: Ghana | Gourdes in Potage (Pottage of Gourd) Origin: England | Guava Nectar Origin: Hawaii |
| Ghanaian Chicken Jollof Rice Origin: Ghana | Govjadina Stroganov (Beef Stroganoff) Origin: Russia | Guiana Rice and Peas Origin: French Guiana |
| Ghanaian Groundnut Soup Origin: Ghana | Govjadina Tblisi i Griby (Tblisi Beef and Mushrooms) Origin: Georgia | Guinaar (Fried Chicken) Origin: Senegal |
| Ghanaian Jollof Rice II (Ghanaian Jollof Rice) Origin: Ghana | Grain Mustard Based Fish Curry Origin: India | Guinea Fowl with Coconut Cream Origin: Zimbabwe |
| Ghanaian Pepper Soup Origin: Ghana | Grannat Chop Origin: Sierra Leone | Guineafowl with Grapes Origin: Britain |
| Gheema Origin: Britain | Grape Jelly Meatballs Origin: American | Guinean Avocado Sauce Origin: Equatorial Guinea |
| Gheema Curry Origin: South Africa | Grasscutter Soup with Okra Origin: Ghana | Guinean Spinach Sauce Origin: Equatorial Guinea |
| Gibelotte aux Amandes (Gibelotte with Almonds) Origin: France | Grasscutter Stew Origin: Ghana | Guinness Bottle Chicken Stew Origin: Saint Vincent |
| Gingko Rice Origin: Fusion | Gratin Christophine (Chayote Gratin) Origin: Guadeloupe | Guisado de Caranguejo (Crab Stew) Origin: Mozambique |
| Glace de Viande Origin: France | Gratin de pommes de terre des Antilles (Antilles Potato Gratin) Origin: Guadeloupe | Guisado de carne de porco com Amêijoas (Pork Stew with Cockles) Origin: Angola |
| Glazed Turnips Origin: British | Green Bean and Potato Casserole Origin: American | Guisado de la Quinoa (Quinoa Stew) Origin: Peru |
| Gnocchi alla Puttanesca al Forno (Puttanesca Baked Gnocchi) Origin: Italy | Green Bean Bredie Origin: South Africa | Guisado del Inca (Inca Stew) Origin: Peru |
| Gnon de Fonio Origin: Burkina Faso | Green Beans in Coconut Sauce Origin: Fusion | |
| Goan Crab Claw Curry Origin: India | Green Duck Curry Origin: Anglo-Indian |
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