FabulousFusionFood's Stew Recipes 19th 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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| Ossetian Chicken with Sour Cream Origin: South Ossetia | Panamanian Sancocho Origin: Panama | Patina zomoteganon (Fish Fillets with Leek and Coriander) Origin: Roman |
| Osso Bucco alla Milanese Origin: Italy | Paneer Korma Origin: Britain | Patinam Apicianam (Apician Casserole) Origin: Roman |
| Ostrich Goulash Origin: Namibia | Paneer Shabnam Origin: India | Patinam ex Lacte (Milk Casserole) Origin: Roman |
| Otong Soup Origin: Nigeria | Papas de Mandioca (Cassava Porridge) Origin: Mozambique | Patka sa kiselim kupusom (Duck with Sauerkraut) Origin: Croatia |
| Ottogi Karē (Ottogi Curry) Origin: Korea | Papaya Nectar Preserve Origin: South Africa | Paupiettes De Porc (Stuffed Pork Fillet Parcels) Origin: France |
| Ouassous dans la nage (Ouassous in the swim) Origin: Guadeloupe | Papeda Kuah Kuning (Papuan Sago with Turmeric Fish Soup) Origin: Papua | Paupiettes de porc au curry d'automne (Pork Rolls with Autumn Curry) Origin: Saint Pierre |
| Ox-heart Black Curry Origin: Sri Lanka | Pappardelle with Slow-cooked Beef and Mushrooms Origin: Britain | Pazun Hin (Prawn Curry) Origin: Myanmar |
| Oxtail Pot Pies Origin: South Africa | Paprika Pork Origin: Britain | Pe Nyat (Beans Curry) Origin: Myanmar |
| Oysters in Cynee (Oysters in Spiced Bread Sauce) Origin: England | Paprika Sausage Origin: Britain | Pea Soup and Meat Origin: Guinea-Bissau |
| Pèpè Soup du Cameroun (Cameroonian Pepper Soup) Origin: Cameroon | Parched Peas Origin: England | Peach Nectar Origin: Australia |
| Pašticada II (Veal Stew with Tomatoes) Origin: Montenegro | Pargo con Tomate (Snapper with Tomato) Origin: Colombia | Peanut Soup Origin: West Africa |
| Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans) Origin: Venezuela | Parsnip and Apples Origin: Ireland | Pears with Cinnamon and Wine Origin: Roman |
| Packet and Tripe Origin: Ireland | Parthade Curry Origin: India | Peas and Rice Origin: Turks Caicos |
| Paella de Carne de Caza (Bushmeat Paella) Origin: Equatorial Guinea | Pašrūtum (Unwinding Mesopotamian Vegetable Stew) Origin: Mesopotamia | Pease Pottage Origin: Britain |
| Paella de Pintada (Guineafowl Paella) Origin: Equatorial Guinea | Pasta with Creamy Parasol Mushrooms Origin: British | Peeres in Confyt (Pears in Confit) Origin: England |
| Paella Valencia Origin: Spain | Pasta with Mixed Wild Mushroom Sauce Origin: Britain | Peiouns y Stewed (Stewed Pigeons) Origin: England |
| Paella Valencia de la Huerta (Traditional Chicken Paella) Origin: Spain | Pasta with Olives and Caperberries Origin: Britain | Peixe Seco Com Óleo de Amendoim (Dried Fish with Groundnut Oil) Origin: Mozambique |
| Paia Katsarolas (Duck Casserole) Origin: Cyprus | Pasta with Wild Greens Origin: Britain | Pelau Origin: Saint Kitts |
| Palak Dal (Spinach with Moong Dal) Origin: India | Pašticada (Dalmatian Beef Stew with Prunes and Apples) Origin: Croatia | Pelēkie Zirņi ar Speķi (Grey Peas with Bacon) Origin: Israel |
| Palak Paneer (Paneer with Spinach) Origin: India | Pašticada (Croatian Beef Stew) Origin: Croatia | Pemahun Origin: Sierra Leone |
| Palakottai Curry (Jackfruit Seed Curry) Origin: India | Pasties Boiled in Beef Broth Origin: Cornwall | Penang Prawn Curry Origin: Thailand |
| Palandy Origin: Sri Lanka | Patellam ex holisatro (Artichokes Cooked in Herbs) Origin: Roman | Penfras Cymraeg Wedi Pobi (Welsh Cod Bake) Origin: Welsh |
| Palauan Fish Soup Origin: Palau | Patina Cotidiana (Everyday Dish) Origin: Roman | Penne with Fresh Pumpkin Sauce Origin: American |
| Palauan Tinola Origin: Palau | Patina Cotidiana II (Everyday Casserole II) Origin: Roman | Penne with Mushroom Cream Sauce Origin: Italy |
| Palaver 'Sauce' Origin: West Africa | Patina de Apua (A Dish of Anchovies) Origin: Roman | Pèpè Soupe (Ivorian Pepper Soup) Origin: Cote dIvoire |
| Palaver Chicken Origin: Ghana | Patina de Cydoneis (A Dish of Quinces) Origin: Roman | Peperonata Origin: Italy |
| Palm Butter Soup Origin: Liberia | Patina de Persicis (A Dish of Peaches) Origin: Roman | Pépésup (Pepper Soup) Origin: Equatorial Guinea |
| Palm Soup Base #2 Origin: Liberia | Patina de piris (Pear Souflé) Origin: Roman | Pepián Origin: Guatemala |
| Palusami (Corned Beef, Taro Greens and Coconut Milk) Origin: Solomon Islands | Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet) Origin: Roman | Pepones et Melones (Water and Honey Melons) Origin: Roman |
| Palusami (Corned Beef, Taro Greens and Coconut Milk) Origin: Tuvalu | Patina de pisciculis (Dish of Small Fish) Origin: Roman | Pepper Soup Origin: Liberia |
| Palusami (Corned Beef, Taro Greens and Coconut Milk) Origin: Kiribati | Patina de Sabuco (Elderberry Souflée) Origin: Roman | Pepper Soupe de Poisson (Fish Pepper Soup) Origin: Cameroon |
| Palusami (Corned Beef, Taro Greens and Coconut Milk) Origin: Marshall Islands | Patina Fusilis (A Fluid Dish) Origin: Roman | Pepperpot Origin: Antigua |
| Pan Haggis Origin: Scotland | Patina Fusilis (A Dish of Wild Herbs) Origin: Roman | |
| Pan-fried Carp Origin: Montenegro | Patina solearum (Patina of Sole in a Herb Sauce) Origin: Roman |
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