FabulousFusionFood's Stew Recipes 24th 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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| Scotch Collops Origin: Scotland | Shito (Dark Chilli Sambal) Origin: Ghana | Smoked Sausage and Bean Casserole Origin: Britain |
| Scotch Hot Pot Origin: Scotland | Shitor Din Origin: Ghana | Smoky Pumpkin Chili Origin: American |
| Scotch Kale Origin: Scotland | Shoko (Nigerian Beef and Spinach) Origin: Nigeria | Smoored Fish with Tomatoes Origin: South Africa |
| Scotch Stew Origin: Scotland | Shorbet Ads (Sudanese Lentil Soup) Origin: Sudan | Snouts and Beans Origin: American |
| Scots Kidney Collops Origin: Scotland | Shtitha Batata (Potato Stew) Origin: Algeria | Snyboontjies Bredie (Green Bean Bredie) Origin: South Africa |
| Scots Minced Collops Origin: Scotland | Shukto Origin: Bangladesh | Soganli Yahni (Mutton Stew with Onions) Origin: Turkey |
| Scottish Jugged Hare Origin: Scotland | Shurpa Origin: Uzbekistan | Sokossoko de Rognon (Sokossoko with Kidneys) Origin: Burkina Faso |
| Scottish Potted Rabbit Origin: Scotland | Shuwa II Origin: Oman | Sokossoko de Viande (Sokossoko with Meat) Origin: Burkina Faso |
| Scottish Rabbit Curry Origin: Scotland | Sibirskie Jeskimosy (Siberian Huskies) Origin: Siberia | Solachi Kadhi (Kokam Sauce) Origin: India |
| Sea Spaghetti alla Bolognese Origin: Fusion | Sicilian Fish Sauce Origin: Italy | Somerset Pork with Apples Origin: England |
| Seafood Amok Origin: Cambodia | Sidvudvu (Pumpkin Porridge) Origin: eSwatini | Somlar Mochu Sachko (Sour Beef Stew) Origin: Cambodia |
| Seafood Chili Origin: American | Sieden Hähnchen (Simmered Chicken) Origin: Germany | Sopa di Bonchi Korá (Red Kidney Bean Soup) Origin: Aruba |
| Seaweed Ribollita Origin: Fusion | Sierra Leonean Chicken and Sweet Potato Stew Origin: Sierra Leone | Sopa di Bonchi Korá (Red Kidney Bean Soup) Origin: Bonaire |
| Seco de Chivo (Dry-fried Goat Meat) Origin: Ecuador | Sierra Leonean Style Couscous Origin: Sierra Leone | Sopa Seca (Mexican-style Rice) Origin: Mexico |
| Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods) Origin: India | Sierra Leonian Egusi Soup Origin: Sierra Leone | Sopi di Bonchi Korá (Red Kidney Bean Soup) Origin: Curacao |
| Sehriyeli Pilav (Pilaf with Orzo) Origin: Turkey | Siga Wot (Ethiopian Beef Stew) Origin: Ethiopia | Sopi di Piská (Fish Soup) Origin: Aruba |
| Seitan Nyembwe Origin: African Fusion | Simboro (Meat with Taro Leaves and Coconut Milk) Origin: Vanuatu | Sopi di Piská (Fish Soup) Origin: Bonaire |
| Semizotu Yemegi (Turkish Purslane Stew) Origin: Turkey | Simple Mole Poblano Origin: Mexico | Sopi di Piská (Fish Soup) Origin: Curacao |
| Semolina Gnocchi Origin: Italy | Sindhi-style Pilau Origin: Pakistan | Sorrel Sarma Origin: North Macedonia |
| Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank) Origin: Roman | Sint Eustatian Goat Water Origin: Sint Eustatius | Souko Dounguouri (Meat Stew with White Beans) Origin: Niger |
| Serabe (Boiled Offal) Origin: Botswana | Sint Eustatius Rice and Black Beans Origin: Sint Eustatius | Soupa Canja (Okra and Palm Oil Soup) Origin: Gambia |
| Serekunda Fish Benachin Origin: Gambia | Sint Eustatius Stewed Goat Meat Origin: Sint Eustatius | Soupe aux Lentilles et Legumes (Lentil and Bean Soup) Origin: Burundi |
| Sertesporkolt (Pork Porkolt) Origin: Hungary | Sint Maarten Lokri Origin: Sint Maarten | Soupe aux pois et la viande (Pea Soup and Meat) Origin: Guinea-Bissau |
| Seswaa (Pounded Meat) Origin: Botswana | Sint Maarten Whelk Soup Origin: Sint Maarten | Soupe de Gombo, Sauce Poisson (Okra Soup, Fish Sauce) Origin: Benin |
| Setsamandi (Lamb, Rice and Herb Gruel) Origin: Georgia | Skirlie Origin: Scotland | Soupe de mouton (Mutton soup) Origin: Saint-Martin |
| Sewin yn y Badell (Pan-fried Sea Trout) Origin: Welsh | Skoudehkaris (Djibouti Rice) Origin: Djibouti | Soupe de Porc Fume (Smoked Pork Soup) Origin: Burkina Faso |
| Seychelles Fish Curry II Origin: Seychelles | Slow Cooker Mushy Peas Origin: England | Soupe Kandja Origin: Mali |
| Shahi Chicken Korma Origin: India | Slow Cooker Salsa Chicken Origin: America | Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes) Origin: Guinea |
| Shalgham Korma (Turnip Curry) Origin: India | Slow Cooker Vegetable Curry Origin: Britain | Soupou Konkoé (Smoked Fish Soup) Origin: Guinea |
| Shattoo Water Origin: Dominica | Slow-cooked Ox Cheek Rendang Origin: Singapore | Soupou Tehou (Beef Soup) Origin: Guinea |
| Shellfish Seaweed Pudding Origin: Ancient | Slow-roasted Lamb Shanks with Tomatoes and Olives Origin: Australia | Soupoukanja (Goat Stew with Okra) Origin: Senegal |
| Shemai (Sweet Vermicelli) Origin: Bangladesh | Slow-simmered Beefsteak Fungus Origin: Britain | Souroundou (Nigerienne Fat Rice) Origin: Niger |
| Shi Zi Tou (Lion’s Head Meatballs) Origin: China | Smoked Fish Light Soup Origin: Ghana | |
| Shishwala (Maize Porridge) Origin: eSwatini | Smoked Fish Stew Origin: Ancient |
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