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 probably 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. 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.
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 1739 recipes in total:
Page 3 of 18
| Bouillon de Crabes (Swimmer Crab Bouillon) Origin: Mauritius | Cabrito com Inhame (Kid Goat with Yam) Origin: Cape Verde | Canja Origin: Cape Verde |
| Bouillon de Petits Crabes (Stew of Small Crabs) Origin: Mauritius | Caccabinam Fusilem (Fluid Casserole) Origin: Roman | Canja de Gahlinha (Cape Verdean Chicken Stew) Origin: Cape Verde |
| Boulgour aux Fruits Secs (Bulgur Wheat with Dried Fruit) Origin: Mauritania | Caccabinam Minorem (Small Casserole) Origin: Roman | Cannellini alla Catania Origin: Italy |
| Bourride Origin: Britain | Cachupa Rica Origin: Cape Verde | Cape Malay Egg Curry Origin: South Africa |
| Braised Lamb Shanks with Cannellini Beans Origin: Britain | Cachupa Rica Origin: Cape Verde | Cape Malay Egg Curry Origin: South Africa |
| Braised Meatballs Origin: China | Cachupinha Origin: Cape Verde | Cape Malay Mutton Curry Origin: South Africa |
| Braised Pork Ribs and Taro Stew Origin: Hong Kong | Cactus Chili Origin: America | Caponata Origin: Italy |
| Brewet of Almayn (Bruet of Almonds) Origin: England | Cajun Brew Pork'n'Beans Origin: American | Capons in Concy II (Chicken in Bread-thickened Stock with Eggs) Origin: England |
| Brined Cabbage Sarma Origin: North Macedonia | Cajun Chicken and Seafood Gumbo Origin: Cajun | Carboanda Criolla (Argentine Vegetable Beef Stew) Origin: Argentina |
| Bruet Sarcenes (Saracen Brewet) Origin: England | Cajun Chili Pork Origin: Cajun | Carbonade Flamande Origin: Belgium |
| Bruine Bonen (Suriname-style Kidney Bean Stew) Origin: Suriname | Calabrese Mushroom Chili Origin: American | Cardo con Verdolaga (Pork with Purslane) Origin: Mexico |
| Bruine Bonen met Rijst (Brown Beans with Rice) Origin: Suriname | Calalou (Beninese Callaloo) Origin: Benin | Cari Boeuf aux Carottes (Beef and Carrot Curry) Origin: Reunion |
| Brunswick Stew Origin: American | Calalu Origin: Benin | Cari Boeuf Gingembre Oignons (Beef Curry with Ginger and Onions) Origin: Reunion |
| Bufuke with Onion Sauce Origin: Uganda | Calco Stoba (Conch Stew) Origin: Aruba | Cari de Cerf (Venison Curry) Origin: Reunion |
| Bukkeande Origin: England | Caldeiraa de Cabrito (Goat Meat Stew) Origin: Mozambique | Cari de Porc (Pork Curry) Origin: Reunion |
| Bunyoro Stew Origin: Uganda | Caldeirada de Lulas a Madeirense (Madeira Squid Stew) Origin: Portugal | Cari de Thon (Tuna Curry) Origin: Reunion |
| Bursen Origin: England | Caldo Branco (White Stew) Origin: Guinea-Bissau | Cari Dholl (Yellow Split Pea Curry) Origin: Mauritius |
| Burseu (A Dish of Minced Meat) Origin: England | Caldo de Bicuda (Barracuda Stew) Origin: Guinea-Bissau | Cari Langoustes (Lobster Curry) Origin: Reunion |
| Burundi Beans and Plantains Origin: Burundi | Caldo de Chabéu (Palm Nut Stew) Origin: Guinea-Bissau | Cari Massale de boeuf (Beef Curry) Origin: Reunion |
| Burundian Beef and Greens in Peanut Sauce Origin: Burundi | Caldo de Citi (Red Palm oil Stew) Origin: Guinea-Bissau | Cari Massale de Cabri (Goat Curry) Origin: Reunion |
| Burundian Igitoke Origin: Burundi | Caldo de Peixe (Cape Verdean Fish Soup) Origin: Cape Verde | Cari Ourite (Octopus Curry) Origin: Mauritius |
| Burundian Isombe (Cassava Leaf Stew) Origin: Burundi | Caldo de Peixe de Guiné-Bissau (Guinea-Bissau Style Fish Stew) Origin: Guinea-Bissau | Cari Poisson (Fish Curry) Origin: Reunion |
| Burundian Ubugali (Cassava Porridge) Origin: Burundi | Caldou au Bissap (Flatfish with Hibiscus Flowers) Origin: Senegal | Cari Poisson (Fish Curry) Origin: Mauritius |
| Bygan Dhal Origin: India | Callaloo Soup Origin: Saint Lucia | Cari Pom'Terre Boucané (Smoked Pork and Potato Curry) Origin: Reunion |
| Bœuf à la bretonne (Breton-style beef) Origin: France | Calulu Carne Seca (Dried Meat Calulu) Origin: Angola | Cari Poulet Rougaile Tomate (Chicken Curry with Tomato) Origin: Reunion |
| c (Groaty Pudding) Origin: England | Calulu de Cabara (Goat Meat Calulu) Origin: Angola | Caril de Amendoim de Frango (Peanut and Chicken Stew) Origin: Mozambique |
| Cëebu Jen II Origin: Senegal | Calulu de Peixe (Fish Calulu) Origin: Angola | Caril de Frango (Chicken Curry) Origin: Sao Tome |
| Cà Ri Gà (Vietnamese Chicken Curry) Origin: Vietnam | Camarâes à Guineense (Guinean Prawns) Origin: Guinea-Bissau | Caril de Frango com Coco (Chicken and Coconut Curry) Origin: Sao Tome |
| Caçarola de Frango com Cominho (Chicken Casserole with Cumin) Origin: Angola | Camarão na Abóbora (Prawns in Pumpkin Shells) Origin: Mozambique | Caril de peixe (Fish curry) Origin: Sao Tome |
| Cabbage and Bacon Origin: Ireland | Camarones Guisados (Stewed Prawns) Origin: Puerto Rico | Carne de Porco em Vinho D’alhos (Pork in Vinegar) Origin: Portugal |
| Cabbage Jambalaya Origin: Cajun | Camel Chubbagin Origin: Mauritania | Carne Desmechada Origin: Colombia |
| Caboches in Potage (Cabbage Stew) Origin: England | Cameroonian Jollof Rice Origin: Cameroon | Carne Gisada con Plantanos (Beef and Plantains) Origin: Cuba |
| Cabri aux Gombos et Patates Douces (Goat with Okra and Sweet Potatoes) Origin: Senegal | Canard au cidre (Duck with Cider) Origin: France | |
| Cabri Massalé (Kid Goat Massala) Origin: Reunion | Canard au curry (Curried Duck) Origin: DR-Congo |
Page 3 of 18