FabulousFusionFood's Stew Recipes 17th 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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| Microwave Jambalaya Origin: Britain | Molokhia (Egyptian Greens Soup) Origin: Egypt | Mrefisa Origin: Western Sahara |
| Microwave Polenta and Sausage Origin: American | Moloukhia (Jute Leaf Stew) Origin: Niger | Mtsolola à la viande (Bananas and Meat) Origin: Mayotte |
| Microwave Prawn Gumbo Origin: Britain | Monnchelet (Veal or Mutton Stew with Herbs and Egg Liaison) Origin: England | Mû Elamūtum (Elamite Broth) Origin: Mesopotamia |
| Microwave Rabbit Stew with Dumplings Origin: Britain | Montenegrin Imam Bajeldi Origin: Montenegro | Muamba de Cabara (Goat Meat Muamba) Origin: Angola |
| Microwave Spicy Mid-winter Pie Origin: Britain | Montserratian Fisherman's Stew Origin: Montserrat | Muamba de Galinha (Chicken Muamba) Origin: Angola |
| Microwave Sweet and Sour Chicken Origin: Fusion | Montserratian Goat Water Origin: Montserrat | Muamba de Galinha (Angolan Chicken Muamba) Origin: Angola |
| Midia Atmou me Aspro Krasi (Mussels Steamed in White Wine) Origin: Greece | Montserratian Rice and Peas Origin: Montserrat | Mughlai Beef Biriani Origin: India |
| Midia Pilaf (Mussels Pilaf) Origin: Armenia | Moong Pulao (Mung Bean Pulao) Origin: Pakistan | Mughlai-style Camel Curry Origin: India |
| Miesmuscheln mit Curry (Mussels with Curry Sauce) Origin: Namibia | Moongre ki Subzi (Radish Pod and Potato Sauté) Origin: India | Muhogo ya andzi Na nyama (Cassava with Meat) Origin: Mayotte |
| Milanese Ragôut Origin: British | Mopane Worms and Sorghum Porridge Origin: Botswana | Muland Saangi Ambat (Radish Pod Gravy) Origin: India |
| Mimini (Grouper and Cassava Stew) Origin: Mozambique | Moqueca de Camarão (Prawn Stew) Origin: Angola | Mullah Bamyah (Beef and Okra Stew) Origin: Sudan |
| Mince and Tatties Origin: Scotland | Moqueca de Pixe à Baiana (Grilled Fish, Baian Style) Origin: Brazil | Mullangi Sambar (White Radish Sambar) Origin: India |
| Minutal Apicianum (Ragout à la Apicius) Origin: Roman | Morel Mattar Masala Origin: Fusion | Mumu Origin: Papua New Guinea |
| Minutal Dulce ex Citriis (Sweet Citron Ragout) Origin: Roman | Moro de guandules con coco (Christmas Rice and Pigeon Peas) Origin: Dominican Republic | Musakhan (Chicken with Sumac and Caramelized Onions) Origin: Syria |
| Minutal ex Iecineribus et Pulmonibus Leporis (Hare's Liver and Lights Ragout) Origin: Roman | Moroccan Braised Lamb Origin: Morocco | Musakhan (Chicken with Sumac and Caramelized Onions) Origin: Jordan |
| Minutal ex Praecoquis (Apricot Ragout) Origin: Roman | Moroccan Lamb Couscous Origin: Morocco | Musakhan (Chicken with Sumac and Caramelized Onions) Origin: Lebanon |
| Minutal ex Rosis (Ragout of Roses) Origin: Roman | Moroccan Spiced Lamb Shanks Origin: Morocco | Musakhan (Chicken with Sumac and Caramelized Onions) Origin: Palestine |
| Minutal Matianum (Pork with Apples) Origin: Roman | Moroccan-style Five-grain Pilaf Origin: African Fusion | Mushosh (Lentils with Apricots) Origin: Armenia |
| Minutal Terentinum (Terentine Ragout) Origin: Roman | Morogo Origin: South Africa | Mushroom and Burdock Soup Origin: Fusion |
| Mirkapaya Mamsam Koora Origin: India | Morogo Wa Dinawa (Bean Leaf Stew) Origin: Botswana | Mushroom Goulash Origin: Britain |
| Misir W'ot Origin: Ethiopia | Morogo with Butternut Squash Origin: Botswana | Mushroom Stroganoff Origin: Britain |
| Miyan Kuka (Baobab Leaf Soup) Origin: Nigeria | Mortrews Blank (Meat in White Sauce) Origin: England | Mushrooms à la Greque Origin: France |
| Miyan Kuka II (Baobab Leaf Soup II) Origin: Nigeria | Moschari me Saltsa Aspri (Veal with White Sauce) Origin: Cyprus | Mushrooms Risotto Origin: Italy |
| Miyan Kuuka Soup (Fish and Baobab Leaf Powder Soup) Origin: Ghana | Moshari me Patates (Veal with Potatoes) Origin: Cyprus | Muskels in Bruet (Mussels in Bruet) Origin: England |
| Miyan Wake (Beans soup) Origin: Nigeria | Moula Kawal (Kawal Sauce) Origin: Chad | Mutabbaq Samak (Fried Pomfret with Rice) Origin: Kuwait |
| Mkhwani with Groundnut Flour Origin: Malawi | Moulah (Meat and Okra Stew) Origin: Chad | Mutton and Coconut Cream Curry Origin: Fusion |
| Moambé Stew Origin: Congo | Moutchentra (Lentil and Rice Pilaff) Origin: Cyprus | Mutton in Stout Origin: Ireland |
| Moana-Roa Mahimahi Origin: Cook Islands | Mouton à l'Arachide (Lamb with Peanuts) Origin: Benin | Mutton in the Burmese Style Origin: Fusion |
| Mogatla (Oxtail Casserole) Origin: Botswana | Mouton au Curry (Mutton Curry) Origin: France | Mutton Kulambu (Pondicherry Mutton Curry) Origin: India |
| Mohinga Origin: Myanmar | Moyo de Poulet Fume (Moyo of Smoked Chicken) Origin: Benin | Mutton Pilau Origin: India |
| Mokoto Origin: Benin | Mozambique Peri-Peri Origin: Mozambique | Mutton Rendang Origin: Indonesia |
| Mole-style Sweet Potato Chili Origin: American | Mozambique Prawns Origin: Mozambique | Mutton Saag Origin: India |
| Molohiya (Chicken and Jute Mallow Stew) Origin: Northern Cyprus | Mpotompoto (Ghanaian Yam Porridge) Origin: Ghana | |
| Molokheya au Poulet (Chicken Molokhia) Origin: Tunisia | Mr Arnott's Currie Origin: Britain |
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