FabulousFusionFood's Stew Recipes 15th 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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| Lahma Mu'assaga (Savoury Minced Lamb) Origin: Egypt | Le Poulet à la Crème de Vanille (Chicken with Vanilla Sauce) Origin: Reunion | Liver and Mushrooms with Fusilli Pasta Origin: Italy |
| Lakhou bissap Origin: Senegal | Le Rougail Boucané (Smoked Pork Rougail) Origin: Reunion | Llymru (Flummery) Origin: Welsh |
| Laksa Origin: Malaysia | Lebanese Mlukhiyea (Jute Mallow and Meat Stew) Origin: Lebanon | Llymru Cyfoethog (Rich Flummery) Origin: Welsh |
| Lale Mamoe (Samoan Lamb Curry) Origin: Samoa | Leftover Chicken Curry with Carlin Peas, Himalayan Balsam Seed Pods and Oak Moss Tempering Origin: Britain | Lobio Tkemali (Red Beans with Sour Plums and Balsamic Vinegar) Origin: Georgia |
| Lamb and Cabbage Rolls Origin: Britain | Leftover Turkey Fricassee Origin: Scotland | Lobscows (Lobscouse) Origin: Welsh |
| Lamb Curry with Winter Vegetables and Spinach Origin: Fusion | Leftovers Jalfrezi with Gravy Origin: India | Lobscows #2 (Lobscouse) Origin: Welsh |
| Lamb Cutlet Casserole Origin: Britain | Leftovers Lamb Ragu Origin: Britain | Lobsgows Gorllewin Affrica (West African Lobscouse) Origin: Welsh |
| Lamb Dhan Saag Origin: India | Leksour (Mauritanian-style Pancakes with Sauce) Origin: Mauritania | Lobster Curry Origin: Britain |
| Lamb Jalfrezi Origin: India | Leksour (Lamb Stew on Millet Pancakes) Origin: Mauritania | Locro Argentino (Beef and Hominy Stew) Origin: Argentina |
| Lamb Julienne with Crispy Dumplings Origin: Britain | Lemon Chilli Chicken Origin: Cocos Islands | Locro de papa (Ecuadorian potato and cheese soup) Origin: Ecuador |
| Lamb Madras Origin: India | Lenticula (Roman Spicy Lentils) Origin: Roman | Locro de Zapallo Origin: Peru |
| Lamb Paprikash Origin: Hungary | Lenticula ex sphondylis (Mussels with Lentils) Origin: Roman | London-style Stewed Eels Origin: England |
| Lamb Rogan Josh Origin: India | Lenticula ex Sphondylis (Lentils and Parsnips) Origin: Roman | Loseyns in Fysch Day (Lozenge Cakes for Fish Day) Origin: England |
| Lamb Stew with Chestnuts and Pomegranates Origin: Georgia | Lenticulam de castaneis (Lentils and Chestnuts) Origin: Roman | Loubia B'dersa (Algerian Chili) Origin: Algeria |
| Lamb Stifado Origin: Cyprus | Lentil Curry with Japanese Knotweed and Sweet Potatoes Origin: Fusion | Loubia bil Luz (Green Beans with Almonds) Origin: Algeria |
| Lamb Tagine Pie Origin: Fusion | Lentil Hashwa Origin: UAE | M'Baazi Origin: Kenya |
| Lamb Tagine with Artichokes Origin: Morocco | Les haricots de Paimpol (Pampiol Beans) Origin: France | M'Boa com Xima (Pumpkin Leaves in Peanut Sauce with Prawns) Origin: Mozambique |
| Lamb with New Potatoes and Coriander Origin: Ireland | Les Lentilles (Reunion Lentils) Origin: Reunion | M'Chuzi wa Nyama (Zanzibar-style Beef Curry) Origin: Britain |
| Lamb with Red Wine and Chorizo Origin: Britain | Les Pais au Four (Jersey Bean Crock) Origin: Jersey | M'rouzia (Lamb Tagine with Sultanas, Almonds and Honey) Origin: Morocco |
| Lamb with Spinach Origin: Mauritius | Lièvre fumé à l'odika (Smoked Rabbit with Ogbono) Origin: Gabon | Môr-leisiad wedi Potsio gyda Nionyn, Cennin a Ffenigl (Poached Pollack with Onion, Leek and Fennel) Origin: Welsh |
| Lamb, Apricot and Prune Casserole Origin: African Fusion | Libata (Duck with Carrots) Origin: DR-Congo | M'borokhé (Peanut Sauce with Spinach) Origin: Mali |
| Lancashire Hot Pot Origin: England | Liberian Aubergine Stew Origin: Liberia | M'tsolola (Fish and Plantain stew in Coconut Milk) Origin: Comoros |
| Lapin au Cidre (Rabbit in Cider) Origin: France | Liberian Dry Rice Origin: Liberia | Maafé Origin: Mali |
| Lapin au Vin Blanc (Rabbit with White Wine) Origin: Gabon | Liberian Eggplant Stew Origin: Liberia | Maafe (Meat Peanut Stew) Origin: Mali |
| Lapin Cuit avec des Pruneaux (Stewed Rabbit with Prunes) Origin: Belgium | Liberian Jollof Rice Origin: Liberia | Macanese-style Portuguese Curry Chicken Origin: Macau |
| Lapin Sauvage avec Chou Rouge (Wild Rabbit with Red Cabbage) Origin: France | Liberian Prawn Bisque Origin: Liberia | Machaca (Mexican Shredded Beef) Origin: Mexico |
| Laska Origin: Malaysia | Liberian Red Oil Okra Soup Origin: Liberia | Machboos Laham Origin: Kuwait |
| Lazeez Lauki (Tasty Stuffed Bottle Gourd) Origin: India | Liberian Split Peas Origin: Liberia | Macher Jhol (Keralan Fish Curry) Origin: India |
| Le Canard au tangor et à la Vanille (Clementine and Vanilla Duck) Origin: Reunion | Liberian Succotash (Corn and Beans) Origin: Liberia | Machli aur Tamatar (Curried Halibut with Tomatoes) Origin: India |
| Le cassoulet de la mer à la bretonne (Breton seaside cassoulet) Origin: France | Liberian-style Fried Cabbage Origin: Liberia | Machli ka Salna (Fish Steak Curry) Origin: India |
| Le Goundja (Fish with Aubergines and Cassava Leaves) Origin: Central African Republic | Libyan Lamb Couscous Origin: Libya | Mackerel and Samphire Stew Origin: Britain |
| Le Kondré Origin: Cameroon | Limón Pollo (Lemon Chicken) Origin: Mexico | Mackerel in Breadfruit Gravy Origin: Liberia |
| Le Me Tsolola Origin: Comoros | Lingonpäron (Lingonberry Pears) Origin: Sweden | |
| Le Ndolé Camerounais (Cameroonian Ndolé) Origin: Cameroon | Liver and Heart Kofta Curry Origin: India |
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