FabulousFusionFood's Stew Recipes 3rd 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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| Batar Da'an (Maize, Mung Bean and Squash Stew) Origin: East Timor | Bengali Fish Curry Origin: India | Blaff de poisson (Fish Blaff) Origin: Guadeloupe |
| Bayerische Schweinekotletts (Bavarian Pork Chops) Origin: Germany | Bengali Turkey Curry Origin: Britain | Blaff de poisson (Fish Blaff) Origin: French Guiana |
| Bayrisch Kraut (Pickled Bavarian Cabbage) Origin: Germany | Benin Red Sauce Origin: Benin | Blancs de Poulet au Gingembre et à la Cardamome (Chicken Breasts with Ginger and Cardamom) Origin: Madagascar |
| Bean and Wild Mushroom Stew Origin: Britain | Beninese Beef Stew Origin: Benin | Blank Dessorre Origin: England |
| Bean Foogath Origin: India | Beninese Goat Stew Origin: Benin | Blanquette de Porc (Pork in White Sauce) Origin: France |
| Bean Goulash with Beef Origin: Czech | Beninese Jollof Rice Origin: Benin | Blanquette de Veau (Veal in White Sauce) Origin: France |
| Beans and Bananas Origin: Burundi | Berenjena con Queso al Horno (Aubergine with Almonds and Cheese) Origin: Spain | Blue Bayou Jambalaya Origin: Cajun |
| Beans Gravy Origin: Liberia | Beriani Origin: Brunei | Bo Kho (Spicy Beef Stew) Origin: Vietnam |
| Beans With Rum Origin: Montserrat | Berkoukes Origin: Algeria | Bobor Taro (Taro Root Pudding) Origin: Cambodia |
| Beans with Tomatoes, Onions and Green Bell Pepper Origin: Zambia | Berry Compote Origin: New Zealand | Boerwors Maalvleis Kerrie (Boerwors Minced Meat Curry) Origin: South Africa |
| Bébélé (Tripe and Plantain Stew) Origin: Guadeloupe | Beshbarmak (Meat and Pasta Dish) Origin: Kazakhstan | Boeuf aux Chocolat Gabonnaise (Beef with Gabon Chocolate) Origin: Gabon |
| Beef and Coconut Cream Curry Origin: Fusion | Beshbarmak (Meat and Pasta Dish) Origin: Kyrgyzstan | Boeuf aux Graines de Courge (Beef with Egusi Seeds) Origin: Cameroon |
| Beef and Dhal Curry Origin: India | Beshbarmak Origin: Turkmenistan | Boeuf Bourguignon Origin: France |
| Beef and Green Tomato Jalfrezi Origin: Fusion | Betaceos Varronis (Beets à la Varro) Origin: Roman | Boeuf en Daube Origin: France |
| Beef and Mushroom Tshoem Origin: Bhutan | Betas (Beetroot with Leeks in Wine) Origin: Roman | Boeuf et Feuilles de Manioc (Beef and Cassava Greens in Peanut Sauce) Origin: Gabon |
| Beef and Mushrooms in Peanut Sauce Origin: Central African Republic | Betas Minutas et Porros (Young Beetroot and Leeks) Origin: Roman | Boiled Beef and Carrots Origin: Britain |
| Beef and Stout Stew Origin: Ireland | Bhuna Khichuri Origin: Bangladesh | Boiled Fish and Hominy Origin: Turks Caicos |
| Beef Braised in Rooibos Tea with Sweet Potatoes Origin: South Africa | Bifes de Vitela com Molho de Amendoim (Veal Steaks with Peanut Sauce) Origin: Mozambique | Boiled Ham Origin: Britain |
| Beef Cameroon Origin: Cameroon | Big Bowl Chili Origin: American | Boko Boko Harees (Chicken with Bulgur Wheat) Origin: Burundi |
| Beef Enchiladas Origin: Britain | Bigos (Polish Hunter's Stew) Origin: Poland | Boletos Aliter (Boletes, Another Way II) Origin: Roman |
| Beef in Bistort Leaves Origin: Britain | Bigos (Lithuanian Hunter's Stew) Origin: Lithuania | Bolo and Trotter Potjie Origin: Namibia |
| Beef in Bitter Origin: Britain | Binyewa (Ugandan Peanut Soup) Origin: Uganda | Bonava (Meat and Potatoes Stew) Origin: Mauritania |
| Beef in Claret Origin: Scotland | Binyewa (Ugandan Groundnut Sauce) Origin: Uganda | Bonava (Mauritanian Lamb Stew) Origin: Mauritania |
| Beef in Stout Origin: Ireland | Birch Sap and Cleavers Risotto Origin: Britain | Bonfire Bangers and Beans Origin: British |
| Beef in the Burmese Style Origin: Fusion | Biriani de Poulet (Chicken Biriani) Origin: Mauritius | Bonfire Chicken Casserole Origin: British |
| Beef Madras Origin: India | Biscuit-topped Lamb Casserole Origin: America | Bonito con Cebolla y Tomate (Bonito with Onion and Tomato Sauce) Origin: Spain |
| Beef Mechado Origin: Philippines | Bisort and Courgette Stew Origin: British | Boo with Okra Origin: Uganda |
| Beef Picadillo Origin: Dominican Republic | Bisort Bolognese Origin: Fusion | Borokhé Origin: Mali |
| Beef Rendang Origin: Indonesia | Bissap Beuguedj (Hibiscus Leaf Paste) Origin: Senegal | Borulce (Black-eyed Pea Stew) Origin: Turkey |
| Beef with Calabash Nutmegs Origin: Nigeria | Bissara Origin: Morocco | Bosanski Pilav sa Piletinom (Bosnian Chicken Pilav) Origin: Bosnia |
| Beef with Paprika and Potatoes Origin: Ireland | Bistecca di San Marino (Steak San Marino) Origin: San Marino | Bosanski Sarma (Stuffed Cabbage Leaves) Origin: Bosnia |
| Beefsteak Mushroom and Hen of the Woods Risotto Origin: Britain | Black Bean Huevos Rancheros Origin: Mexico | Bosnian Goulash Origin: Bosnia |
| Belizean Rice and Beans Origin: Belize | Black Beans Origin: Mexico | |
| Bengali Chicken Curry Origin: India | Black-eyed Pea Gumbo Origin: Cajun |
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