FabulousFusionFood's Stew Recipes 21st 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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| Pork Fing Origin: Bhutan | Poulet à la mangue et fonio (Mango Chicken with Fonio) Origin: Mali | Prebranac (Serbian-style Baked Beans) Origin: Serbia |
| Pork Fong Origin: Bhutan | Poulet à la Moambe (Chicken Moambe) Origin: DR-Congo | Pressure Cooker Baked Beans Origin: American |
| Pork Korma Origin: India | Poulet à la Moutarde (Gabon Mustard Chicken) Origin: Gabon | Pressure Cooker Beef and Stout Stew Origin: Ireland |
| Pork Paprikash Origin: Hungary | Poulet au Beurre de Cacahuète (Chicken with Peanut Butter) Origin: Senegal | Pressure Cooker Beef in Pepper Sauce Origin: American |
| Pork with Cabbage and Bananas Origin: eSwatini | Poulet au Citron Vert (Chicken with Limes) Origin: DR-Congo | Pressure Cooker Cajun Meatball Stew Origin: American |
| Pork, Potato and Fennel Casserole Origin: Ireland | Poulet au Gingembre (Ginger Chicken) Origin: Cote dIvoire | Pressure Cooker Curried Beef Stew Origin: South Africa |
| Porkolt Csirke (Chicken Porkolt) Origin: Hungary | Poulet aux Arachides à la Togolaise (Chicken with Peanuts, Togo Fashion) Origin: Togo | Pressure Cooker Curried Squash Origin: Fusion |
| Port of Spain Crabs and Dumplings Origin: Trinidad | Poulet aux Arachides de Niger (Chicken with Peanuts, Niger Style) Origin: Niger | Pressure Cooker Dhal Origin: Fusion |
| Posna Sarma Origin: North Macedonia | Poulet aux Bananes Plantains (Chicken with Plantains) Origin: Cameroon | Pressure Cooker Jambalaya Origin: American |
| Pot au Feau Origin: France | Poulet aux Bananes Plantains (Chicken with Plantains) Origin: Madagascar | Pressure Cooker Ratatouille Origin: Britain |
| Pot au Feu Origin: France | Poulet Bicyclette Origin: Burkina Faso | Pressure Cooker Vegetable and Coconut Curry Origin: Fusion |
| Pot-roasted Pheasant with Cider and Calvados Origin: Britain | Poulet Créole (Creole Chicken) Origin: Mauritius | Psarósoupa Kakavia (Cretan Seafood Stew) Origin: Greece |
| Potage Fene Boiles (A Broad Bean Pudding) Origin: England | Poulet de Comores (Comorian Chicken) Origin: Comoros | Psarossoupa Avgolemno (Fish Soup with Egg and Lemon) Origin: Greece |
| Potaje de Garbanzo e Collejas (Chickpea Stew with Bladder Campion) Origin: Spain | Poulet de Guinée (Guinean Chicken) Origin: Guinea | Psoai (Pork in Piquant Sauce) Origin: Roman |
| Potato and Bean Casserole with Tomatoes Origin: Ireland | Poulet Directeur Général Origin: Cameroon | Pua’atoro aux Pommes de Terre Rissolées (Corned Beef with Fried Potatoes) Origin: Tahiti |
| Potato Casserole Origin: Ireland | Poulet en Cocotte (French Chicken Casserole) Origin: France | Puerto Rican Picadillo (Puerto Rican Stewed Minced Beef) Origin: Puerto Rico |
| Potée bretonne aux saucisses et poisson (Breton stew with sausages and fish) Origin: France | Poulet Fafa (Chicken with Taro Leaves) Origin: Tahiti | Puhādi (Mesopotamian Lamb Stew) Origin: Mesopotamia |
| Potes Cig Eidion (Beef Pottage) Origin: Welsh | Poulet Fafa (Chicken with Taro Leaves) Origin: Wallis Futuna | Pulled BBQ Pork Tacos with Wilted Cabbage Salad (Pulled BBQ Pork Tacos with Wilted Cabbage Salads) Origin: Britain |
| Potes Cig Eidion II (Welsh Beef Stew II) Origin: Welsh | Poulet Kédjénou (Kédjénou Chicken) Origin: Cote dIvoire | Pultes (Meat Pottage) Origin: Roman |
| Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings) Origin: Welsh | Poulet Massalé (Chicken Massala) Origin: Reunion | Pultes Cum Iure Oenococti (Pottage with Wine Sauce) Origin: Roman |
| Potes Llysiau â Dwmplinau (Vegetable Stew with Dumplings) Origin: Welsh | Poulet Moambe (Chicken Moambe) Origin: Congo | Pumpkin Chili Origin: American |
| Potjeikos Origin: Southern Africa | Poulet Tunisienne (Tunisian Chicken) Origin: Tunisia | Pumpkin Curry Origin: Britain |
| Potted Ox Cheek Origin: Scotland | Poulet Véronique (Chicken Véronique) Origin: France | Pumpkin Goulash Origin: American |
| Poularde à la D'Albufera (Chicken Albufera) Origin: Spain | Poulet Yassa (Chicken yassa) Origin: Senegal | Pumpkin Sambar Origin: India |
| Poule au pot à l'ancienne (Old-Fashioned Chicken in a Pot) Origin: France | Poulet Yassa (Chicken Yassa) Origin: Gambia | Pumpkin Vine Tips Tarkari Origin: Nepal |
| Poulet à l'Arachide (Chicken with Peanuts) Origin: Burkina Faso | Poulet Yassa (Chicken Yassa) Origin: Guinea-Bissau | Punjene Paprika (Stuffed Peppers) Origin: Serbia |
| Poulet à L'Indienne (Comoran Chicken Curry) Origin: Comoros | Poulet Yassa Burkinabé (Burkinabe Chicken Yassa) Origin: Burkina Faso | Purée d'Aubergines (Aubergine Purée) Origin: Rwanda |
| Poulet à la Basque (Basque-style Chicken) Origin: France | Poulet Yassa de Guinée (Guinean Poulet Yassa) Origin: Guinea | Purée d'Azinkokoui au Boudin (Azinkokoui Purée with Boudin Sausage) Origin: Togo |
| Poulet à la Moutarde façon Burkina Faso (Chicken with Mustard in the Style of Burkina Faso) Origin: Burkina Faso | Poulet Yassa Malienne (Malian Chicken Yassa) Origin: Mali | Qatari Jareesh Origin: Qatar |
| Poulet à la N'Gatietro (Chicken in the Manner of N'Gatietro) Origin: Cote dIvoire | Poulet Yassa Mauritanienne (Mauritanian Chicken Yassa) Origin: Mauritania | Qatari Machboos Origin: Qatar |
| Poulet à la Noix de Coco et aux Arachides (Chicken with Coconut and Peanuts) Origin: Gabon | Powsowdie Origin: Scotland | Quabili Pilau (Lamb and Yellow Rice with Carrots and Raisins) Origin: Afghanistan |
| Poulet à la Provençale (Provence-style Chicken) Origin: France | Prassa (Leek and Rice Stew) Origin: Armenia | Queue de Boeuf Braisée (Braised Oxtail) Origin: Equatorial Guinea |
| Poulet à la Sauce Blanche (Chicken with White Sauce) Origin: Benin | Prawn Kofta Curry Origin: Anglo-Indian | |
| Poulet à la Sauce Tomate (Chicken with Tomato Sauce) Origin: Gabon | Prawn Patia Origin: India |
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