FabulousFusionFood's Stew Recipes 13th 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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| Patina de piris (Pear Souflé) Origin: Roman | Persian Lentils with Orange Juice and Angelica Origin: Iran | Poisson Yassa Mauritanienne (Mauritanian Fish Yassa) Origin: Mauritania |
| Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet) Origin: Roman | Peruvian Goat Stew Origin: Peru | Poissons en sauce aux arachides (Fish in Groundnut Sauce) Origin: Gabon |
| Patina de pisciculis (Dish of Small Fish) Origin: Roman | Perys en Composte (Pears in Compote) Origin: England | Pollo Borracho Chileano (Chilean Drunken Chicken) Origin: Chile |
| Patina de Sabuco (Elderberry Souflée) Origin: Roman | Peson of Almayne (German Peas) Origin: England | Pollo con Salsa de Cacahuetes (Chicken with Peanut Sauce) Origin: Equatorial Guinea |
| Patina Fusilis (A Fluid Dish) Origin: Roman | Phaksha Pa Origin: Bhutan | Pollo de Chocolate (Chocolate Chicken) Origin: Mexico |
| Patina Fusilis (A Dish of Wild Herbs) Origin: Roman | Phaksha Paa (Bhutanese Pork with Chillies) Origin: Bhutan | Pollo Guisado (Dominican Chicken Stew) Origin: Dominican Republic |
| Patina solearum (Patina of Sole in a Herb Sauce) Origin: Roman | Phane Stew Origin: Botswana | Pollo Mexicana (Chicken Mexicana) Origin: Mexico |
| Patina zomoteganon (Fish Fillets with Leek and Coriander) Origin: Roman | Phool gobhi Achari Origin: India | Polvo à São Tomé (Sao Tomean Octopus) Origin: Sao Tome |
| Patinam Apicianam (Apician Casserole) Origin: Roman | Picadillo Origin: Cuba | Polvo a Modo ze de Lino (Octopus Stew) Origin: Cape Verde |
| Patinam ex Lacte (Milk Casserole) Origin: Roman | Pick a Pepper Soup Origin: Equatorial Guinea | Pondu Origin: Congo |
| Patka sa kiselim kupusom (Duck with Sauerkraut) Origin: Croatia | Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas) Origin: Burkina Faso | Porc aux Choux de Chine (Pork with Chinese Leaf) Origin: Madagascar |
| Pazun Hin (Prawn Curry) Origin: Myanmar | Pig Tail Bouillon with Dumplings Origin: Saint Lucia | Porc Palmiste (Pork with Heart of Palm) Origin: Reunion |
| Pe Nyat (Beans Curry) Origin: Myanmar | Pigeon Breasts Origin: Scotland | Porc Wedi ei Bobi'n Araf (Slow-roast Pork) Origin: Welsh |
| Pea Soup and Meat Origin: Guinea-Bissau | Pilao (Comorian Pilau) Origin: Comoros | Pork and Beans Origin: American |
| Peanut Soup Origin: West Africa | Pilao ou Riz au Poulet (Mahoran Chicken Pilau) Origin: Mayotte | Pork Black Curry Origin: Sri Lanka |
| Pears with Cinnamon and Wine Origin: Roman | Pilao ou Riz au Poulet (Comorian Chicken Pilau) Origin: Comoros | Pork Fing Origin: Bhutan |
| Peas and Rice Origin: Turks Caicos | Pilau Mouton de Comores (Comorian Mutton Pilau) Origin: Comoros | Pork Fong Origin: Bhutan |
| Pease Pottage Origin: Britain | Pinon au Dindon (Pinon with Turkey) Origin: Togo | Pork Korma Origin: India |
| Peeres in Confyt (Pears in Confit) Origin: England | Pintade à l'Afrique (African Guinea Fowl) Origin: Guinea | Pork with Cabbage and Bananas Origin: eSwatini |
| Peiouns y Stewed (Stewed Pigeons) Origin: England | Pintade de Guinée (Guinean Guineafowl) Origin: Guinea | Pork, Potato and Fennel Casserole Origin: Ireland |
| Pelau Origin: Saint Kitts | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Porkolt Csirke (Chicken Porkolt) Origin: Hungary |
| Pemahun Origin: Sierra Leone | Pisam coques (Peas in Herb Sauce) Origin: Roman | Port of Spain Crabs and Dumplings Origin: Trinidad |
| Penang Prawn Curry Origin: Thailand | Pisam Farsilem (Pressed Peas) Origin: Roman | Pot au Feau Origin: France |
| Penfras Cymraeg Wedi Pobi (Welsh Cod Bake) Origin: Welsh | Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce) Origin: Roman | Pot au Feu Origin: France |
| Penne with Mushroom Cream Sauce Origin: Italy | Pisca Hasa (Fried Fish) Origin: Aruba | Pot-roasted Pheasant with Cider and Calvados Origin: Britain |
| Peperonata Origin: Italy | Pisca Stoba (Fish Stew) Origin: Puerto Rico | Potage Fene Boiles (A Broad Bean Pudding) Origin: England |
| Pépésup (Pepper Soup) Origin: Equatorial Guinea | Pisces Zomoteganon II (Fish Stewed in its Own Juice) Origin: Roman | Potaje de Garbanzo e Collejas (Chickpea Stew with Bladder Campion) Origin: Spain |
| Pepones et Melones (Water and Honey Melons) Origin: Roman | Plat Songhay (Songhay Dish) Origin: Mali | Potato and Bean Casserole with Tomatoes Origin: Ireland |
| Pepper Soup Origin: Liberia | Plat Tradicional Fula (Traditional Fulani Dish) Origin: Guinea-Bissau | Potato Casserole Origin: Ireland |
| Pepper Soupe de Poisson (Fish Pepper Soup) Origin: Cameroon | Plays in Cynee (Plaice in Spiced Bread Sauce) Origin: England | Potée bretonne aux saucisses et poisson (Breton stew with sausages and fish) Origin: France |
| Pepperpot Origin: Antigua | Plokkfiskur (Icelandic fish stew) Origin: Iceland | Potes Cig Eidion (Beef Pottage) Origin: Welsh |
| Perch Benachin Origin: Gambia | Point-and-kill Origin: Nigeria | Potes Cig Eidion II (Welsh Beef Stew II) Origin: Welsh |
| Perdicem cum pluma (Sauce for Wood Pigeon or Partridge) Origin: Roman | Pois d'Angole (Pigeon Peas) Origin: Guadeloupe | |
| Peri Peri Kari Camarão (Fiery Prawn Curry) Origin: Mozambique | Poisson au Fúmbwa (Fish with Fumbwa) Origin: Central African Republic |
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