FabulousFusionFood's Stew Recipes 27th 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 2910 recipes in total:
Page 27 of 30
| Succotash Origin: America | Tagine Almaaz bil Beleh (Goat Tagine with Dates) Origin: Morocco | Tempeh Stroganoff with Parasol Mushrooms Origin: American |
| Sudanese Rice Origin: Sudan | Tagine bal Ghalmi wa Aflour (Lamb Tagine with Broad Beans) Origin: Morocco | Terrine Mauritanienne (Mauritanian Terrine) Origin: Mauritania |
| Sugar Bean Curry Origin: South Africa | Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint) Origin: Morocco | Texas Chili Origin: American |
| Sukuma Wiki Origin: South Sudan | Tagine bel Ghamli wal Barkouk wa Geijlane (Lamb Tagine with Prunes and Sesame Seeds) Origin: Morocco | Texas Red Chili Origin: America |
| Sukuma Wiki Origin: Kenya | Tagine de Daurade (Tagine of Sea Bream) Origin: Morocco | Texas-style Pork and Beef Chili Origin: American |
| Summer Lamb Casserole Origin: Britain | Tagine Lahm bil Beleh (Lamb Tagine with Dates) Origin: Morocco | Tfina Camounia (Potatoes and Bean Stew) Origin: Tunisia |
| Summer Vegetable Stew Origin: Britain | Tagine of Lamb with Pumpkin Origin: North Africa | Thai Green Curried Cod Origin: Fusion |
| Sunday Stew Origin: Nigeria | Tagine of Yam, Carrots and Prunes Origin: Algeria | Thai Green Curry of Prawn and Fish Origin: Thailand |
| Superkanja Origin: Gambia | Taiwanese Beef Noodle Soup Origin: Taiwan | Thai Mango Fish Curry Origin: Thailand |
| Suqaar (Somali Beef Stew) Origin: Somalia | Tajin Sibnekh (Chicken and Egg Tagine) Origin: Tunisia | Thai Pork Curry in the Burmese Style Origin: Myanmar |
| Suriname Masala Chicken Origin: Suriname | Tajine de chameau aux abricots secs (Camel tagine with dried apricots) Origin: Mali | Thai Red Curry Duck Origin: Thailand |
| Şurpa (Shurpa) Origin: Turkmenistan | Tajine de Poulet au Miel et Abricots (Chicken Tagine with Honey and Apricots) Origin: Morocco | The Cauldron Cometh Banana Curry Origin: British |
| Suss-Saures Rotkraut (Sweet and Sour Red Cabbage) Origin: Germany | Tajine de Poulet aux Dattes (Tagine of Chicken with Dates) Origin: Morocco | The Ultimate Chilli Con Carne Origin: Fusion |
| Suya Beef Heart Curry with Beans and Wild Greens Origin: Fusion | Tajine Kefta aux Oeufs (Vegetarian Koftas with Eggs) Origin: Algeria | Thiébouyapp Origin: Senegal |
| Svelkonik Origin: Belarus | Tajine Misir Zeetoon (Tagine of Chicken with Olives and Preserved Lemon) Origin: Morocco | Thiéré Bassi (Millet Couscous Stew) Origin: Senegal |
| Svinsko S Bel Bob (Pork with Beans) Origin: Bulgaria | Tajine Msir Zeetoon (Chicken with Lemon and Olives) Origin: Middle East | Thiéré bassy Origin: Senegal |
| Swahili Aubergine Curry Origin: East Africa | Tamal de Olla Origin: Panama | Thiebou dieune (Street-style Senegalese Fish and Rice) Origin: Senegal |
| Sweet Coconut Pumpkin with Pandan Leaves Origin: Kiribati | Tamarillo and Beef Curry Origin: Fusion | Thiebou Kéthiakh (Rice with Dried Fish, Seafood and Vegetables) Origin: Senegal |
| Sweet Potato and Peanut Curry Origin: Fusion | Tanzanian Curried Okra Origin: Tanzania | Thiebou Yapp Vermicelles Origin: Senegal |
| Sweet Potato Pottage Origin: Nigeria | Tanzanian Meat Curry Origin: Tanzania | Thieboudienne (Fish in the Manner of Dakar) Origin: Senegal |
| Sweet Potato Stew Origin: African Fusion | Tanzanian Meat Stew Origin: Tanzania | Thiéré ak Mboum (Couscous with Moringa Sauce) Origin: Senegal |
| Sweet Potatoes with Groundnuts Origin: Zambia | Taro aux Fruits de Mer (Taro with Seafood) Origin: Cote dIvoire | Thiou a la Viande (Senegalese Beef Stew) Origin: Senegal |
| Swordfish Biryani Origin: India | Taro Guisado (Taro Stew) Origin: Easter Island | Thiou Curry (White Rice with Curry Sauce) Origin: Senegal |
| Székely Gulyas (Székely Goulash) Origin: Hungary | Taro Leaf Stew Origin: Pitcairn Islands | Thiou Tiir (White Rice and Fish with Palm Oil) Origin: Senegal |
| Szalonnas Savanyu K'pszta (Sauerkraut with Bacon) Origin: Hungary | Tarten Oen a Bricyll gyda Crwst Persli (Lamb and Apricot Pie with Parsley Crust) Origin: Welsh | Thiove Origin: Mozambique |
| Szeged Gulyasz (Pork Goulash with Sauerkraut) Origin: Czech | Tas-Kebab (Lamb Cooked in Wine) Origin: Bulgaria | Thon Curry Moutarde à la Mauricienne (Mauritian-style Tuna Mustard Curry) Origin: Mauritius |
| Szureti Birkaporkolt (Mutton Porkolt) Origin: Hungary | Tasqebap (Fried Lamb with Tomatoes) Origin: Albania | Thukaree Riha (Maldives Vegetable Curry) Origin: Maldives |
| Tô Origin: Burkina Faso | Tass Kebab (Fried Lamb in Tomato Sauce) Origin: Armenia | Tibs Wet Origin: Ethiopia |
| T'fina Aricha (Beef and Wheat Stew) Origin: Tunisia | Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker) Origin: Welsh | Tieb au Poulet (Chicken and Rice) Origin: Mali |
| Tabah Moostafah (Tagine of Marrakech Lamb) Origin: Morocco | Tatws Pum Munud (Five-minute Potatoes) Origin: Welsh | Tiebe (Rice and Meat with Vegetables) Origin: Togo |
| Tacos de Comida Callejera (Mexican Street-food Tacos) Origin: Mexico | Tavče Gravče Origin: North Macedonia | Tiep bou wekh (White Senegalese Rice and Fish) Origin: Senegal |
| Tadjine Zdef (Mutton and Cheese Tagine) Origin: Benin | Tavuklu Bamya (Chicken with Okra) Origin: Turkey | Tiepbouyape Origin: Senegal |
| Tagalia Origin: South Sudan | Telba Firfit (Ethiopian Telba and Injeera Stew) Origin: Ethiopia | |
| Tagin Lisan 'asfur (Orzo Casserole) Origin: Egypt | Telo met Bakkeljauw (Fried Cassava with Salt Cod) Origin: Suriname |
Page 27 of 30