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 2305 recipes in total:

Page 18 of 24

Potted Ox Cheek      Origin: Scotland	Poulet Yassa Malienne (Malian Chicken Yassa)      Origin: Mali	Queue de Boeuf Pinon (Oxtail Pinon)      Origin: Togo
Poularde à la D'Albufera (Chicken Albufera)      Origin: Spain	Powsowdie      Origin: Scotland	Quizaca (Cassava Leaf Stew)      Origin: Angola
Poule au pot à l'ancienne (Old-Fashioned Chicken in a Pot)      Origin: France	Prawn Kofta Curry      Origin: Anglo-Indian	Qurutob      Origin: Tajikistan
Poulet à L'Indienne (Comoran Chicken Curry)      Origin: Comoros	Prawn Patia      Origin: India	Râgout de Boeuf aux Bananes (Beef Stew with Plantains)      Origin: Central African Republic
Poulet à la Basque (Basque-style Chicken)      Origin: France	Prebranac (Serbian-style Baked Beans)      Origin: Serbia	Rabbit in Tomato and Emperor's Mint Sauce      Origin: Britain
Poulet à la Moutarde façon Burkina Faso (Chicken with Mustard in the Style of Burkina Faso)      Origin: Burkina Faso	Pressure Cooker Baked Beans      Origin: American	Rabbit in Tomato and Mint Sauce      Origin: Andorra
Poulet à la N'Gatietro (Chicken in the Manner of N'Gatietro)      Origin: Cote dIvoire	Pressure Cooker Beef and Stout Stew      Origin: Ireland	Rabbit Pilaf      Origin: Uzbekistan
Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts)      Origin: Gabon	Pressure Cooker Beef in Pepper Sauce      Origin: American	Rabbit Pilaf      Origin: Uzbekistan
Poulet à la Provençale (Provence-style Chicken)      Origin: France	Pressure Cooker Cajun Meatball Stew      Origin: American	Rabo Encendido (Spicy Dominican Oxtail Stew)      Origin: Dominican Republic
Poulet à la Sauce Tomate (Chicken with Tomato Sauce)      Origin: Gabon	Pressure Cooker Curried Beef Stew      Origin: South Africa	Rad Na Moo (Pork with Noodles in Gravy)      Origin: Thailand
Poulet à la Moambe (Chicken Moambe)      Origin: DR-Congo	Pressure Cooker Curried Squash      Origin: Fusion	Ragoût aux épinards (Spinach Stew)      Origin: Central African Republic
Poulet à la Moutarde (Gabon Mustard Chicken)      Origin: Gabon	Pressure Cooker Dhal      Origin: Fusion	Ragoût Béninoise (Beninese Ragout)      Origin: Benin
Poulet au Beurre de Cacahuète (Chicken with Peanut Butter)      Origin: Senegal	Pressure Cooker Jambalaya      Origin: American	Ragoût d'Ignames et Boeuf (Beef Stew with Yams)      Origin: British
Poulet au Gingembre (Ginger Chicken)      Origin: Cote dIvoire	Pressure Cooker Ratatouille      Origin: Britain	Ragoût de Chévre au Riz (Goat Stew with Rice)      Origin: DR-Congo
Poulet aux Arachides à la Togolaise (Chicken with Peanuts, Togo Fashion)      Origin: Togo	Pressure Cooker Vegetable and Coconut Curry      Origin: Fusion	Ragoût de Porc au Citron Vert (Ragoût of Pork with Lime)      Origin: Senegal
Poulet aux Arachides de Niger (Chicken with Peanuts, Niger Style)      Origin: Niger	Psarósoupa Kakavia (Cretan Seafood Stew)      Origin: Greece	Ragoût de Porc aux Potates Douces (Pork Stew with Sweet Potatoes)      Origin: Cote dIvoire
Poulet aux Bananes Plantains (Chicken with Plantains)      Origin: Cameroon	Psarossoupa Avgolemno (Fish Soup with Egg and Lemon)      Origin: Greece	Ragoût Njansang (Njansang Stew)      Origin: Central African Republic
Poulet aux Bananes Plantains (Chicken with Plantains)      Origin: Madagascar	Psoai (Pork in Piquant Sauce)      Origin: Roman	Ragoût of Turkey      Origin: Britain
Poulet Créole (Creole Chicken)      Origin: Mauritius	Pua’atoro aux Pommes de Terre Rissolées (Corned Beef with Fried Potatoes)      Origin: Tahiti	Ragout Breton à la saucisse (Breton Stew with sausage)      Origin: France
Poulet de Comores (Comorian Chicken)      Origin: Comoros	Puerto Rican Picadillo (Puerto Rican Stewed Minced Beef)      Origin: Puerto Rico	Ragout d'Igname (Yam Porridge)      Origin: Burkina Faso
Poulet de Guinée (Guinean Chicken)      Origin: Guinea	Puhādi (Mesopotamian Lamb Stew)      Origin: Mesopotamia	Ragoût de cabri créole (Creole Goat Stew)      Origin: Guadeloupe
Poulet Directeur Général      Origin: Cameroon	Pulled BBQ Pork Tacos with Wilted Cabbage Salad (Pulled BBQ Pork Tacos with Wilted Cabbage Salads)      Origin: Britain	Ragoût de chatrou créole (Creole Chatrou Stew)      Origin: Guadeloupe
Poulet en Cocotte (French Chicken Casserole)      Origin: France	Pultes (Meat Pottage)      Origin: Roman	Ragoût de lambi (Conch stew)      Origin: Saint-Martin
Poulet Fafa (Chicken with Taro Leaves)      Origin: Tahiti	Pultes Cum Iure Oenococti (Pottage with Wine Sauce)      Origin: Roman	Ragoût de poisson (Creole-style fish Stew)      Origin: Saint-Martin
Poulet Fafa (Chicken with Taro Leaves)      Origin: Wallis Futuna	Pumpkin Chili      Origin: American	Ragout de Poisson au Njansang (Stewed Fish with Njansang)      Origin: Cameroon
Poulet Kédjénou (Kédjénou Chicken)      Origin: Cote dIvoire	Pumpkin Curry      Origin: Britain	Ragu di Carne      Origin: San Marino
Poulet Massalé (Chicken Massala)      Origin: Reunion	Pumpkin Goulash      Origin: American	Rapa Nui Cazuela      Origin: Easter Island
Poulet Moambe (Chicken Moambe)      Origin: Congo	Pumpkin Sambar      Origin: India	Rapas (Turnips)      Origin: Roman
Poulet Véronique (Chicken Véronique)      Origin: France	Pumpkin Vine Tips Tarkari      Origin: Nepal	Rapes in Potage (Turnips in Pottage)      Origin: England
Poulet Yassa (Chicken yassa)      Origin: Senegal	Punjene Paprika (Stuffed Peppers)      Origin: Serbia	Raspberry Coulis      Origin: Britain
Poulet Yassa (Chicken Yassa)      Origin: Gambia	Purée d'Aubergines (Aubergine Purée)      Origin: Rwanda	Ratatouille      Origin: France
Poulet Yassa (Chicken Yassa)      Origin: Guinea-Bissau	Qatari Jareesh      Origin: Qatar	Ravitoto sy Henakisoa (Pork with Cassava Leaves)      Origin: Madagascar
Poulet Yassa Burkinabé (Burkinabe Chicken Yassa)      Origin: Burkina Faso	Qatari Machboos      Origin: Qatar
Poulet Yassa de Guinée (Guinean Poulet Yassa)      Origin: Guinea	Quabili Pilau (Lamb and Yellow Rice with Carrots and Raisins)      Origin: Afghanistan

Page 18 of 24