FabulousFusionFood's Stew Recipes 6th 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:
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| Dékoudéssi aux Boeuf (Palm Nut Soup with Beef) Origin: Togo | Domoda II Origin: Gambia | Egg Pilau Origin: India |
| Dagaa (Dried Fish with Tomatoes) Origin: Tanzania | Domoda III Origin: Gambia | Egredouce (Meat in Sweet and Sour Sauce) Origin: England |
| Daging Bumbu Bali Origin: Indonesia | Dongo (Fish with Cassava Leaves) Origin: Congo | Egredouce of fysche (Fish in Sweet and Sour Sauce) Origin: England |
| Dakhine Origin: Senegal | Dongo-Dongo Gabonnaise Origin: Gabon | Egusi with Efo Origin: Nigeria |
| Dal Makani (Black Dal Curry) Origin: India | Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk) Origin: Martinique | Eirin Mair Hufennog Gwent (Gwent Gooseberries and Cream) Origin: Welsh |
| Dal Makhani Origin: Pakistan | Dopiazeh Origin: Iran | Ekpang Nkukwo (Cocoyam Pottage) Origin: Nigeria |
| Dama be Potaatas (Beef and Potato Stew) Origin: Sudan | Doro Alicha Origin: Ethiopia | El Cocido Origin: Spain |
| Dambou (Rice Couscous with Moringa) Origin: Niger | Doro Zigni (Zesty Chicken Stew) Origin: Eritrea | El Indio Viejo Origin: Nicaragua |
| Dandelion and Orange Curry Origin: Britain | Double Bean and Roasted Pepper Chili Origin: Britain | Elaichi Gosht (Lamb With Cardamom) Origin: India |
| Daqoos (Tomato, garlic and coriander sauce) Origin: UAE | Dounguouri Soko (Meat Stew with White Beans) Origin: Niger | Elumas Curry (Mutton Curry) Origin: Sri Lanka |
| Daraba Origin: Chad | Dovi (Peanut Butter Stew) Origin: Zimbabwe | Ema Datshi (Chillies with Cheese) Origin: Bhutan |
| Date Sauce Origin: Niger | Drepee (Small Birds in Almond Milk) Origin: England | Embractum Baianum (Baian Stew) Origin: Roman |
| Daube de Banane Plantains (Daube de Banane) Origin: Seychelles | Driblws (Turkey Giblets, Chinese Style) Origin: Welsh | Embractum Baianum (Baian Stew) Origin: Roman |
| Dawadawa Jollof Rice with Guinea Fowl Origin: Ghana | Dromedary Tibs Origin: Djibouti | Emirati Yellow Rice Origin: UAE |
| Deccan Chicken Curry Origin: Sri Lanka | Drunken Chili Origin: American | Empress Chili Origin: American |
| Dengu (Green Lentil Stew) Origin: Kenya | Dry Rice Origin: Liberia | Erebinthoi Knakosymmigeis (Chickpeas in Saffron) Origin: Roman |
| Desayuno Charquicán (Charquicán Breakfast) Origin: Chile | Dublin Coddle Origin: Ireland | Espaguetis Dominicanos (Dominican Republic Spaghetti) Origin: Dominican Republic |
| Dhal Origin: India | Dublin Coddle Origin: Ireland | Estofado (Chilean Beef Stew) Origin: Chile |
| Dhan Saag Dhal Origin: India | Dublin Lawyer Origin: Scotland | Estouffade de rognons à la Bretonne (Breton-style Kidney Stew) Origin: France |
| Diced Beef Chili Con Carne Origin: American | Duck and Green Pea Curry Origin: India | Ewa Dodo (Black-eyed peas with Plantains) Origin: Niger |
| Dippy Origin: England | Duck with Plums and Burdock Origin: Fusion | Ewedu Origin: Nigeria |
| Diri Ak Pwa (Haitian Rice and Beans) Origin: Haiti | Duckling Dar es Salaam Origin: Tanzania | Extumer Lamb Roast Origin: Germany |
| Djibouti Lentils Origin: Djibouti | Dulcia Domestica (Home-made dessert) Origin: Roman | F'rell am Rèisleck (Trout in Riesling Sauce) Origin: Luxembourg |
| Djouka Fonio Origin: Mali | Dulse and Beans Origin: Britain | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania |
| Dobrada Origin: Portugal | Durban Bunny Chow Origin: South Africa | Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce) Origin: Guinea |
| Dombrés de Morue Salé (Salt Cod Dombres) Origin: Martinique | East African Prawn Curry Origin: East Africa | Faenum Graecum (Fenugreek) Origin: Roman |
| Dombrés haricots rouges (Red Bean Dombrés) Origin: Guadeloupe | East African Shrimp Curry Origin: East Africa | Fah-Fah (Soupe Djiboutienne) Origin: Djibouti |
| Dominica Calypso Chicken Origin: Saint Vincent | East African Vegetable Soup Origin: East Africa | Feijao de Oleo de Palma (Palm Oil Beans) Origin: Angola |
| Dominica Crab Callaloo Origin: Dominica | Eba Origin: Nigeria | Feijoda Origin: Brazil |
| Dominica Curried Goat Origin: Dominica | Eba Piron Rouge (Beef and Red Gari) Origin: Cameroon | Fenkel in Soppes (Fennel in Sauce) Origin: England |
| Dominica Curry Prawns Origin: Dominica | Ecrevisses au Curry (Crayfish Curry) Origin: Cote dIvoire | Féroce d'Avocat (Migan de fruit à pain) Origin: Martinique |
| Dominica Sancocho Origin: Dominica | Edikang Ikong Soup Origin: Nigeria | Fesenjoon (Persian Chicken) Origin: Iran |
| Dominican Souse Origin: Dominica | Efo Riro Origin: Nigeria | |
| Domoda Origin: Gambia | Egg Curry Origin: Anglo-Indian |
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