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 2595 recipes in total:

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Osh (Uzbek Palov)      Origin: Uzbekistan	Pan-fried Carp      Origin: Montenegro	Patinam Apicianam (Apician Casserole)      Origin: Roman
Oshi Palov (Beef and Vegetable Pilau)      Origin: Tajikistan	Panamanian Sancocho      Origin: Panama	Patinam ex Lacte (Milk Casserole)      Origin: Roman
Osso Bucco alla Milanese      Origin: Italy	Paneer Korma      Origin: Britain	Patka sa kiselim kupusom (Duck with Sauerkraut)      Origin: Croatia
Ostrich Goulash      Origin: Namibia	Paneer Shabnam      Origin: India	Paupiettes De Porc (Stuffed Pork Fillet Parcels)      Origin: France
Otong Soup      Origin: Nigeria	Papaya Nectar Preserve      Origin: South Africa	Paupiettes de porc au curry d'automne (Pork Rolls with Autumn Curry)      Origin: Saint Pierre
Ottogi Karē (Ottogi Curry)      Origin: Korea	Papeda Kuah Kuning (Papuan Sago with Turmeric Fish Soup)      Origin: Papua	Pazun Hin (Prawn Curry)      Origin: Myanmar
Ouassous dans la nage (Ouassous in the swim)      Origin: Guadeloupe	Pappardelle with Slow-cooked Beef and Mushrooms      Origin: Britain	Pe Nyat (Beans Curry)      Origin: Myanmar
Ox-heart Black Curry      Origin: Sri Lanka	Paprika Pork      Origin: Britain	Pea Soup and Meat      Origin: Guinea-Bissau
Oxtail Pot Pies      Origin: South Africa	Paprika Sausage      Origin: Britain	Peanut Soup      Origin: West Africa
Oysters in Cynee (Oysters in Spiced Bread Sauce)      Origin: England	Parched Peas      Origin: England	Pears with Cinnamon and Wine      Origin: Roman
Pèpè Soup du Cameroun (Cameroonian Pepper Soup)      Origin: Cameroon	Pargo con Tomate (Snapper with Tomato)      Origin: Colombia	Peas and Rice      Origin: Turks Caicos
Pašticada II (Veal Stew with Tomatoes)      Origin: Montenegro	Parsnip and Apples      Origin: Ireland	Pease Pottage      Origin: Britain
Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)      Origin: Venezuela	Parthade Curry      Origin: India	Peeres in Confyt (Pears in Confit)      Origin: England
Packet and Tripe      Origin: Ireland	Pašrūtum (Unwinding Mesopotamian Vegetable Stew)      Origin: Mesopotamia	Peiouns y Stewed (Stewed Pigeons)      Origin: England
Paella de Carne de Caza (Bushmeat Paella)      Origin: Equatorial Guinea	Pasta with Mixed Wild Mushroom Sauce      Origin: Britain	Pelau      Origin: Saint Kitts
Paella de Pintada (Guineafowl Paella)      Origin: Equatorial Guinea	Pasta with Olives and Caperberries      Origin: Britain	Pelēkie Zirņi ar Speķi (Grey Peas with Bacon)      Origin: Israel
Paella Valencia      Origin: Spain	Pasta with Wild Greens      Origin: Britain	Pemahun      Origin: Sierra Leone
Paella Valencia de la Huerta (Traditional Chicken Paella)      Origin: Spain	Pašticada (Dalmatian Beef Stew with Prunes and Apples)      Origin: Croatia	Penang Prawn Curry      Origin: Thailand
Paia Katsarolas (Duck Casserole)      Origin: Cyprus	Pašticada (Croatian Beef Stew)      Origin: Croatia	Penfras Cymraeg Wedi Pobi (Welsh Cod Bake)      Origin: Welsh
Palak Dal (Spinach with Moong Dal)      Origin: India	Pasties Boiled in Beef Broth      Origin: Cornwall	Penne with Fresh Pumpkin Sauce      Origin: American
Palak Paneer (Paneer with Spinach)      Origin: India	Patellam ex holisatro (Artichokes Cooked in Herbs)      Origin: Roman	Penne with Mushroom Cream Sauce      Origin: Italy
Palakottai Curry (Jackfruit Seed Curry)      Origin: India	Patina Cotidiana (Everyday Dish)      Origin: Roman	Pèpè Soupe (Ivorian Pepper Soup)      Origin: Cote dIvoire
Palandy      Origin: Sri Lanka	Patina Cotidiana II (Everyday Casserole II)      Origin: Roman	Peperonata      Origin: Italy
Palauan Fish Soup      Origin: Palau	Patina de Apua (A Dish of Anchovies)      Origin: Roman	Pépésup (Pepper Soup)      Origin: Equatorial Guinea
Palauan Tinola      Origin: Palau	Patina de Cydoneis (A Dish of Quinces)      Origin: Roman	Pepián      Origin: Guatemala
Palaver 'Sauce'      Origin: West Africa	Patina de Persicis (A Dish of Peaches)      Origin: Roman	Pepones et Melones (Water and Honey Melons)      Origin: Roman
Palaver Chicken      Origin: Ghana	Patina de piris (Pear Souflé)      Origin: Roman	Pepper Soup      Origin: Liberia
Palm Butter Soup      Origin: Liberia	Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet)      Origin: Roman	Pepper Soupe de Poisson (Fish Pepper Soup)      Origin: Cameroon
Palm Soup Base #2      Origin: Liberia	Patina de pisciculis (Dish of Small Fish)      Origin: Roman	Pepperpot      Origin: Antigua
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Solomon Islands	Patina de Sabuco (Elderberry Souflée)      Origin: Roman	Perch Benachin      Origin: Gambia
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Tuvalu	Patina Fusilis (A Fluid Dish)      Origin: Roman	Perdicem cum pluma (Sauce for Wood Pigeon or Partridge)      Origin: Roman
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Kiribati	Patina Fusilis (A Dish of Wild Herbs)      Origin: Roman	Peri Peri Kari Camarão (Fiery Prawn Curry)      Origin: Mozambique
Palusami (Corned Beef, Taro Greens and Coconut Milk)      Origin: Marshall Islands	Patina solearum (Patina of Sole in a Herb Sauce)      Origin: Roman
Pan Haggis      Origin: Scotland	Patina zomoteganon (Fish Fillets with Leek and Coriander)      Origin: Roman

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