FabulousFusionFood's Stew Recipes 18th Page

Classic goulash cooking outdoors in a traditional bogrács. 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 1816 recipes in total:

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Touo du Niger
(Nigerienne Touo)
     Origin: Niger
Ujeni Ndiwo
     Origin: Malawi
Vyannd Cypre of Samon
(A Cypriot Dish of Salmon)
     Origin: England
Traditional Pot Roast
     Origin: Britain
Umngqusho
(Samp and Beans with Potatoes)
     Origin: South Africa
Vyne Grace
     Origin: England
Traditional Sloppy Joes
     Origin: American
Upma
     Origin: Britain
Vyolette
(Violet Pudding)
     Origin: England
Trey Kho Manor
(Caramelized Fish with Pineapple)
     Origin: Cambodia
Urulaikilangu Varuval
(Potato Chip Curry)
     Origin: India
Waakye
     Origin: Ghana
Trini Curried Pork
     Origin: Trinidad
Usilampatti Kozhi Kuzhambu
(Chicken Kuzhambu)
     Origin: India
Wagasi in Sauce
     Origin: Benin
Trini Plantain Curry
     Origin: Trinidad
Usupu
(Eddoe Purée with Fish)
     Origin: Equatorial Guinea
Wardonys in syryp
(Pears in Syrup)
     Origin: England
Trinidad Curried Pineapple Rice
     Origin: Trinidad
V'sachy
(Pumpkin Leaf Stew)
     Origin: Zambia
Waykaab
(Milk with Okra Powder)
     Origin: Sudan
Trinidadian Chicken Curry
     Origin: Trinidad
Végétarien
Kansiyé

(Vegetarian Kansiyé)
     Origin: Guinea
West Sumatran Fish Curry
     Origin: Sumatra
Trinidadian Curried Goat
     Origin: Trinidad
Vaca Atolada
(Beef Ribs with Cassava)
     Origin: Brazil
Wet Thar Hin
(Pork Curry)
     Origin: Myanmar
Trinidadian Pepper Pot
     Origin: Trinidad
Valentine Pork au Poivre
     Origin: Britain
White Chili
     Origin: America
Trinidadian Turkey Curry
     Origin: Trinidad
Vary Amin'anana
(Rice with Greens and Minced Beef)
     Origin: Madagascar
White Nile Fish
     Origin: South Sudan
Trondro Gasy
(Tilapia in Tomato Sauce)
     Origin: Madagascar
Vary Amin'Anana
(Hot Pepper Beef)
     Origin: Madagascar
Wild Food Tacacá
     Origin: Fusion
Troskinti Raudoni Kopustai
(Braised Red Cabbage with Sour Cream)
     Origin: Russia
Veal Curry with Bananas
     Origin: Uganda
Wild Greens Gnocci in Tomato Sauce
     Origin: Britain
Tsebhi Birsen
(Spicy Lentils)
     Origin: Eritrea
Vegetable Alecha
     Origin: Ethiopia
Wild Mushroom Stew
     Origin: Britain
Tsebhi Derho
(Spicy Chicken)
     Origin: Eritrea
Vegetable Curry
     Origin: Kenya
Wild Mustard Greens with Ham Hocks
     Origin: American
Tsebhi Sega
(Spicy Minced Meat)
     Origin: Eritrea
Vegetable Curry II
     Origin: Britain
Winter Parsnip Stew
     Origin: Czech
Tsebhi Shiro
(Spicy Peanuts)
     Origin: Eritrea
Vegetable Curry III
     Origin: Britain
Wonchoi
     Origin: Ghana
Tuh’u
(Mesopotamian Lamb and Beetroot Stew)
     Origin: Mesopotamia
Vegetable Ndiwo
     Origin: Malawi
Wouré Burakhè Magilinri
(Sweet Potato Leaf Sauce)
     Origin: Guinea
Tuna with Safran and Coconut Milk
(Tuna with Cumin and Coconut Milk)
     Origin: Seychelles
Vegetable Pilau
     Origin: India
Xarém
     Origin: Portugal
Tunisian Byesar
(Tunisian Broad Bean Dip)
     Origin: Tunisia
Vegetable Potjie
     Origin: Botswana
Xerem de Festa
(A Feast Dish)
     Origin: Cape Verde
Tunisian Spiced Lamb Balls
     Origin: Tunisia
Vegetable Tagine
     Origin: North Africa
Xinjiang Lamb Casserole
     Origin: China
Tunisian Vegetable Couscous
     Origin: Tunisia
Vegetarian Chili Beans
     Origin: American
Yétissé de Chèvre
(Yétissé of Goat)
     Origin: Guinea
Turbot in Kerala Red Curry Sauce
     Origin: India
Vele in Bokenade
(Veal in Sauce)
     Origin: England
Yétissé de Poulet
(Chicken Yétissé)
     Origin: Guinea
Turkey Curry with Yams
     Origin: Fusion
Velvet Shank and Burdock Soup
     Origin: Fusion
Yam and Beans
     Origin: Nigeria
Turkey Etouffee
     Origin: American
Venison and Dark Chocolate Chili
     Origin: Fusion
Yam with Greens, Onion, and Okra
     Origin: Nigeria
Turkey Leftovers Curry
     Origin: Britain
Venison, Potato and Mushroom Stew
     Origin: Britain
Yambo
     Origin: Aruba
Turkey Leftovers Hotpot
     Origin: Britain
Venyson in Broth
(Venison in Broth)
     Origin: England
Yangon Kyet Thar Hin
(Yangon Chicken Curry)
     Origin: Myanmar
Turkey Vindaloo Curry
     Origin: Fusion
Vermicelles
(Vermicelli)
     Origin: Mauritania
Yassa Poulet
(Chicken Yassa)
     Origin: Senegal
Tutu
(Cornmeal Porridge with Black-eyed Peas)
     Origin: Aruba
Vert desire
     Origin: England
Yataklete Kilkili
(Ethiopian Ginger Vegetables)
     Origin: Ethiopia
Tweed Kettle
     Origin: Scotland
Verulam-style Curried Jackfruit
     Origin: South Africa
Yebeh
(Yam and Fish in Red Palm Oil)
     Origin: Sierra Leone
Udang Masak Lemak Nenas
(Pineapple Prawn Curry)
     Origin: Malaysia
Viande Nyembwe
(Meat Nyembwe)
     Origin: Gabon
Yebeh Stew
     Origin: Sierra Leone
Ugandan Curried Potatoes
     Origin: Uganda
Vulvae Steriles
(Sterile Sows' Wombs)
     Origin: Roman
Yellow Coconut Rice
     Origin: Tanzania
Ugandan Matooke
     Origin: Uganda
Vulvae [et] Steriles
(Sterile Sow's Womb)
     Origin: Roman
Ugandan Smoked Fish Stew
     Origin: Uganda
Vulvae [et] Steriles
(Sterile Sow's Womb)
     Origin: Roman

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