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:

Page 15 of 18

Riz Dion (Rice and Mushrooms)      Origin: Haiti	Saltfish Buljolde      Origin: Antigua	Scotch Hot Pot      Origin: Scotland
Riz et Pois Collés (Haitian Rice with Peas)      Origin: Haiti	Sambhar (Lentil Curry)      Origin: India	Scotch Kale      Origin: Scotland
Riz Gras du Burkinabé (Burkina Faso Fat Rice)      Origin: Burkina Faso	Samia' Metchou Peng Pa (Khmer Fish Stew with Lemongrass)      Origin: Cambodia	Scotch Stew      Origin: Scotland
Riz haricots rouges antillais (Antillean Red Beans and Rice)      Origin: Guadeloupe	Samlor Machu Trey (Sweet and Sour Soup with Fish)      Origin: Cambodia	Scots Kidney Collops      Origin: Scotland
Riz Wolof (Wolof Rice)      Origin: Guinea	Samp      Origin: eSwatini	Scots Minced Collops      Origin: Scotland
Romazava      Origin: Madagascar	Sancoche      Origin: Trinidad	Scottish Jugged Hare      Origin: Scotland
Roo Broth (Roe Deer in Broth)      Origin: England	Sancochi di Galinja (Chicken Stew)      Origin: Aruba	Scottish Potted Rabbit      Origin: Scotland
Ropa Vieja      Origin: Cuba	Sancocho Dominicano (Dominican Stew)      Origin: Dominican Republic	Scottish Rabbit Curry      Origin: Scotland
Rosehip Purée      Origin: Fusion	Sao Tomean Calulu      Origin: Sao Tome	Sea Spaghetti alla Bolognese      Origin: Fusion
Rosemary-scented Lamb      Origin: Britain	Sarapatel      Origin: India	Seafood Amok      Origin: Cambodia
Rostbraten Mit Pilzfulle (Roast Beef with Mushroom Stuffing)      Origin: Germany	Sarmale (Stuffed Cabbage Leaves)      Origin: Romania	Seafood Chili      Origin: American
Rougail Saucisse (Sausage Rougail)      Origin: Mauritius	Sarson Saag Gosht (Lamb and Rapeseed Greens Curry with Yoghurt)      Origin: India	Seaweed Ribollita      Origin: Fusion
Rougaille Boudin (Black Pudding in Tomato Sauce)      Origin: Mauritius	Satan's Fantasy Chili      Origin: American	Seco de Chivo (Dry-fried Goat Meat)      Origin: Ecuador
Roz bi Laban (Egyptian Rice Pudding)      Origin: Egypt	Sathe Curry (Beef and Coconut Curry)      Origin: Sri Lanka	Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods)      Origin: India
Rwanda Goat Pelau      Origin: Rwanda	Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce)      Origin: Burkina Faso	Seitan Nyembwe      Origin: African Fusion
Rwandan Beef Stew      Origin: Rwanda	Sauce aux Arachides (Guinean Peanut Sauce)      Origin: Guinea	Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank)      Origin: Roman
Rwandan Chicken      Origin: Rwanda	Sauce aux Champignons et Citron (Mushroom and Lemon Sauce)      Origin: Congo	Serekunda Fish Benachin      Origin: Gambia
Rwandan Porridge      Origin: Rwanda	Sauce d'Arachide (Peanut Sauce)      Origin: Benin	Seswaa (Pounded Meat)      Origin: Botswana
Rys Lumbard Stondyne (Sweet Rice and Egg Pudding)      Origin: England	Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)      Origin: Cameroon	Sewin yn y Badell (Pan-fried Sea Trout)      Origin: Welsh
Saak-er Ghanto      Origin: Bangladesh	Sauce Gbanbouda (Tô with Okra Sauce and Peanuts)      Origin: Guinea	Seychelles Fish Curry II      Origin: Seychelles
Saint Kitts Stewed Saltfish      Origin: Saint Kitts	Sauce Gombo (Gombo Sauce)      Origin: Guinea	Shahi Chicken Korma      Origin: India
Saint Lucia Lambi Soup with Dumplings      Origin: Saint Lucia	Sauce Gombo      Origin: Niger	Shalgham Korma (Turnip Curry)      Origin: India
Saint Lucian Bouillon      Origin: Saint Lucia	Sauce Gombo et Boeuf (Okra Sauce with Beef)      Origin: Burkina Faso	Shellfish Seaweed Pudding      Origin: Ancient
Saint Vincent Chicken Pelau      Origin: Saint Vincent	Sauce Gombo Togolaise (Togolese Okra Sauce)      Origin: Togo	Shemai (Sweet Vermicelli)      Origin: Bangladesh
Saint Vincent Pig Feet Souse      Origin: Saint Vincent	Sauce Gombos Burkinabé (Burkinabe Okra Sauce)      Origin: Burkina Faso	Shito (Dark Chilli Sambal)      Origin: Ghana
Saka saka (Congolese Cassava Leaves)      Origin: Congo	Sauce Koumrangan (Hibiscus Leaf Sauce)      Origin: Chad	Shitor Din      Origin: Ghana
Saka Saka du Mali (Malian Sweet Potato Leaf Sauce)      Origin: Mali	Sauce Légume      Origin: Benin	Shoko (Nigerian Beef and Spinach)      Origin: Nigeria
Saka-saka (Mutton and Cassava Leaf Stew)      Origin: Guinea	Sauce Moundourou (Moundourou Leaf Sauce)      Origin: Chad	Shorbet Ads (Sudanese Lentil Soup)      Origin: Sudan
Salmi Poulet Mauriticien (Chicken Mauritius)      Origin: Mauritius	Sauce sarzyne (Saracen Sauce)      Origin: England	Shtitha Batata (Potato Stew)      Origin: Algeria
Salmis de Faisan (Salmis of Pheasant)      Origin: France	Savoury Chops      Origin: Australia	Shukto      Origin: Bangladesh
Salmis de Palombe (Salmis of Pigeons)      Origin: France	Schyconys with the Bruesse (Stewed Chicken)      Origin: England	Sibirskie Jeskimosy (Siberian Huskies)      Origin: Siberia
Salmon Kalia in Panch Phoron Sauce      Origin: India	Scotch Broth      Origin: Scotland	Sicilian Fish Sauce      Origin: Italy
Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken)      Origin: Equatorial Guinea	Scotch Broth with Pepper Dulse      Origin: Scotland
Salt Cod and Potatoes      Origin: Bermuda	Scotch Collops      Origin: Scotland

Page 15 of 18