FabulousFusionFood's Stew Recipes 26th 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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| Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint) Origin: Morocco | Texas Red Chili Origin: America | Tishreeb Hummus (Chickpea Casserole) Origin: Iraq |
| Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds) Origin: Morocco | Texas-style Pork and Beef Chili Origin: American | To Fricasey White Meat Origin: Britain |
| Tagine de Daurade (Tagine of Sea Bream) Origin: Morocco | Tfina Camounia (Potatoes and Bean Stew) Origin: Tunisia | To make a ragoo of onions Origin: British |
| Tagine Lahm bil Beleh (Lamb Tagine with Dates) Origin: Morocco | Thai Green Curried Cod Origin: Fusion | To Make White Fricasey Origin: Britain |
| Tagine of Lamb with Pumpkin Origin: North Africa | Thai Green Curry of Prawn and Fish Origin: Thailand | To mince veal Origin: British |
| Tagine of Yam, Carrots and Prunes Origin: Algeria | Thai Mango Fish Curry Origin: Thailand | Tobago Curry Crab and Dumplings Origin: India |
| Taiwanese Beef Noodle Soup Origin: Taiwan | Thai Pork Curry in the Burmese Style Origin: Myanmar | Toborgee Beans Origin: Liberia |
| Tajin Sibnekh (Chicken and Egg Tagine) Origin: Tunisia | Thai Red Curry Duck Origin: Thailand | Tolma (Cabbage Stuffed with Lamb) Origin: Georgia |
| Tajine de chameau aux abricots secs (Camel tagine with dried apricots) Origin: Mali | The Ultimate Chilli Con Carne Origin: Fusion | Tom Brown Origin: Nigeria |
| Tajine de Poulet au Miel et Abricots (Chicken Tagine with Honey and Apricots) Origin: Morocco | Thiébouyapp Origin: Senegal | Tomatillo and Beef Curry Origin: Fusion |
| Tajine de Poulet aux Dattes (Tagine of Chicken with Dates) Origin: Morocco | Thiéré Bassi (Millet Couscous Stew) Origin: Senegal | Tomato Keema (Tomato and Beef Curry) Origin: Pakistan |
| Tajine Kefta aux Oeufs (Vegetarian Koftas with Eggs) Origin: Algeria | Thiéré bassy Origin: Senegal | Tomato Rice Origin: India |
| Tajine Misir Zeetoon (Tagine of Chicken with Olives and Preserved Lemon) Origin: Morocco | Thiebou dieune (Street-style Senegalese Fish and Rice) Origin: Senegal | Tomato-less Jollof Rice Origin: Nigeria |
| Tajine Msir Zeetoon (Chicken with Lemon and Olives) Origin: Middle East | Thiebou Kéthiakh (Rice with Dried Fish, Seafood and Vegetables) Origin: Senegal | Topside Pot Roast with Port and Root Vegetables Origin: Britain |
| Tamal de Olla Origin: Panama | Thiebou Yapp Vermicelles Origin: Senegal | Toscanita de Ciuperci (Sautéd Mushrooms) Origin: Romania |
| Tamarillo and Beef Curry Origin: Fusion | Thieboudienne (Fish in the Manner of Dakar) Origin: Senegal | Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef) Origin: Madagascar |
| Tanzanian Curried Okra Origin: Tanzania | Thiéré ak Mboum (Couscous with Moringa Sauce) Origin: Senegal | Toulouse Ragôut Origin: British |
| Tanzanian Meat Curry Origin: Tanzania | Thiou a la Viande (Senegalese Beef Stew) Origin: Senegal | Touo du Niger (Nigerienne Touo) Origin: Niger |
| Tanzanian Meat Stew Origin: Tanzania | Thiou Curry (White Rice with Curry Sauce) Origin: Senegal | Tourlu (Armenian Vegetable Casserole) Origin: Armenia |
| Taro aux Fruits de Mer (Taro with Seafood) Origin: Cote dIvoire | Thiou Tiir (White Rice and Fish with Palm Oil) Origin: Senegal | Traditional Pot Roast Origin: Britain |
| Taro Guisado (Taro Stew) Origin: Easter Island | Thiove Origin: Mozambique | Traditional Sloppy Joes Origin: American |
| Taro Leaf Stew Origin: Pitcairn Islands | Thon Curry Moutarde à la Mauricienne (Mauritian-style Tuna Mustard Curry) Origin: Mauritius | Trey Kho Manor (Caramelized Fish with Pineapple) Origin: Cambodia |
| Tarten Oen a Bricyll gyda Crwst Persli (Lamb and Apricot Pie with Parsley Crust) Origin: Welsh | Thukaree Riha (Maldives Vegetable Curry) Origin: Maldives | Trini Curried Pork Origin: Trinidad |
| Tas-Kebab (Lamb Cooked in Wine) Origin: Bulgaria | Tibs Wet Origin: Ethiopia | Trini Plantain Curry Origin: Trinidad |
| Tasqebap (Fried Lamb with Tomatoes) Origin: Albania | Tieb au Poulet (Chicken and Rice) Origin: Mali | Trinidad Chicken Pelau Origin: Trinidad |
| Tass Kebab (Fried Lamb in Tomato Sauce) Origin: Armenia | Tiebe (Rice and Meat with Vegetables) Origin: Togo | Trinidad Crab and Callaloo Origin: Trinidad |
| Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker) Origin: Welsh | Tiep bou wekh (White Senegalese Rice and Fish) Origin: Senegal | Trinidad Curried Pineapple Rice Origin: Trinidad |
| Tatws Pum Munud (Five-minute Potatoes) Origin: Welsh | Tiepbouyape Origin: Senegal | Trinidadian Chicken Curry Origin: Trinidad |
| Tavče Gravče Origin: North Macedonia | Tiga Dégué (Beef in Peanut Sauce) Origin: Mali | Trinidadian Curried Goat Origin: Trinidad |
| Tavuklu Bamya (Chicken with Okra) Origin: Turkey | Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce) Origin: Mali | Trinidadian Pepper Pot Origin: Trinidad |
| Telo met Bakkeljauw (Fried Cassava with Salt Cod) Origin: Suriname | Tigadeguena (Chicken in Peanut Sauce) Origin: Mali | Trinidadian Turkey Curry Origin: Trinidad |
| Tempeh Stroganoff with Parasol Mushrooms Origin: American | Tigadèguèna II (Chicken and Vegetable Peanut Stew) Origin: Mali | Tripe and Onions Origin: England |
| Terrine Mauritanienne (Mauritanian Terrine) Origin: Mauritania | Tiguadege Na Origin: Mali | |
| Texas Chili Origin: American | Tiopu Kuru (Breadfruit Stew) Origin: Cook Islands |
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