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 2308 recipes in total:

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Christmas Island Beriani      Origin: Christmas Island	Collard Greens      Origin: American	Couscous à la Nigérienne (Niger-style Couscous)      Origin: Niger
Christmas Island Crab Rendang      Origin: Christmas Island	Collard Greens with Ham Hocks      Origin: American	Couscous de Fonio au Poulet (Fonio Couscous with Chicken)      Origin: Togo
Chubbagin Lélé et Raabie      Origin: Mauritania	Collards and Cabbage      Origin: Liberia	Couscous de Timbuktu      Origin: Mali
Chubolet (Fish Balls in Tomato Sauce)      Origin: Gambia	Colocassi Tsakristo (Taro and Pork Stew)      Origin: Cyprus	Couscous et Sauce Tomate (Couscous with Tomato Sauce)      Origin: Burkina Faso
Chuck Rice with Gravy      Origin: Liberia	Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb)      Origin: Mauritius	Cow Skin      Origin: West Africa
Chuño Phuti      Origin: Bolivia	Colombo de Martinique      Origin: Martinique	Cozido à portuguesa (Portuguese Meat Stew)      Origin: Portugal
Chycches (Vetches)      Origin: England	Comlek (Rabbit Casserole)      Origin: Albania	Crab and Rice      Origin: Bahamas
Chyches (Roast Chickpeas)      Origin: England	Comorian Coconut Curry Chicken      Origin: Comoros	Crab and Rice      Origin: Turks Caicos
Chyckenys in Caudel (Chickens in Caudle)      Origin: England	Comorian Pilaou      Origin: Comoros	Crabes Épicées (Pepper Crabs)      Origin: Guinea
Chykenes in Gravey (Chicken in Gravy)      Origin: England	Compota de Uvas con Crujiente de Boniato (Grape Compote with Crispy Sweet Potato)      Origin: Spain	Crabs (Marshallese Coconut Crab)      Origin: Marshall Islands
Chysanne (A Dish to be Eaten Cold)      Origin: England	Compote de Rhubarbe Sauvage (Wild Rhubarb Compote)      Origin: Switzerland	Cranberry Cocktail Meatballs      Origin: American
Cig Eidion Mewn Cwrw (Beef in Beer)      Origin: Welsh	Compote of Greengages      Origin: Britain	Crayfish Curry      Origin: South Africa
Cig Llo â Chorbys (Veal with Lentils)      Origin: Welsh	Conch and Dumplings      Origin: Sint Maarten	Cream Schnitzel      Origin: Germany
Cincinnati Chili      Origin: America	Conchiclam Apicianam (Dried Peas à la Apicius)      Origin: Roman	Creole Succotash      Origin: America
Cinnamon Spiced Jollof Rice      Origin: Sierra Leone	Confit d'Oie (Confit of Goose)      Origin: France	Cricket and Two-bean Chili      Origin: Fusion
Citrus Goat Meat Stew      Origin: Tanzania	Congee with Fish Fillet      Origin: China	Croatian Sarma      Origin: Croatia
Civet de Cerf (Venison Stew)      Origin: Reunion	Conger in sawce (Conger Eels in Sauce)      Origin: England	Crockpot Bayou Gumbo      Origin: American
Civet of Hare      Origin: Britain	Congre à la bretonne (Breton-style Conger Eel)      Origin: France	Crockpot Beef Chili      Origin: American
Classic Baked Beans      Origin: Britain	Connynges in Clere Broth (Rabbits in Clear Broth)      Origin: England	Crockpot Black Bean Chili      Origin: American
Classic Vindaloo Curry      Origin: India	Connynges in Syrup (Rabbits in Syrup)      Origin: England	Crockpot Black Bean Chili with Pork      Origin: American
Cocoa Nib Curried King Prawns      Origin: American	Contrichop      Origin: Equatorial Guinea	Crockpot Chicken Chili      Origin: American
Cocodrilo en su Salsa (Crocodile in Sauce)      Origin: Equatorial Guinea	Conynges in Cynee (Rabbits in Blood and Vinegar Broth with Onion)      Origin: England	Crockpot Chili      Origin: American
Coconut Collard Greens      Origin: Puerto Rico	Conynges in Gravey (Rabbits in Gravy)      Origin: England	Crockpot Chili Con Carne      Origin: American
Coconut Crab Curry      Origin: Palau	Coq-au-Vin      Origin: France	Crockpot Chili with Four Kinds of Beans      Origin: American
Coconut Crab Delight      Origin: Palau	Corate      Origin: England	Crockpot Corned Beef and Cabbage      Origin: Ireland
Coconut Crab in Coconut Milk      Origin: Pitcairn Islands	Corate II      Origin: England	Crockpot Curry Hotpot      Origin: Fusion
Coconut Curry      Origin: Seychelles	Cordula (Braided Lamb Intestines)      Origin: Italy	Cucumer Pob (Baked Cucumber)      Origin: Welsh
Coconut Curry Chicken With Roti      Origin: Antigua	Cornish Fisherman's Stew      Origin: England	Cucurbitas cum Gallina (Gourds with Chicken)      Origin: Roman
Coconut Curry Fish      Origin: Nauru	Costa Rican-Style Beans      Origin: Costa Rica	Cucurbitas Elixatas (Stewed Gourds)      Origin: Roman
Coconut Fish      Origin: Nauru	Country Style Guinea Fowl Potje      Origin: Southern Africa	Cucurbitas Frictas (Fried Gourds)      Origin: Roman
Coconut Fish Curry      Origin: Fusion	County Cork Irish Stew      Origin: Ireland	Cucurbitas iure Colocasorium (Gourds Cooked as Broad Beans)      Origin: Roman
Coconut Lobster      Origin: Britain	Courges avec des arachides (Squash with Peanuts)      Origin: Gabon	Cucurbitas mode Alexandrino (Alexandrine Melon)      Origin: Roman
Cocotte de poulet au cidre (Chicken Casseroled in Cider)      Origin: France	Courgette Curry with Himalayan Balsam Seed Pods      Origin: Britain
Cold Bruet (Cold Brewet)      Origin: England	Court-bouillon de Poisson à la Créole (Creole-style Fish Court-bouillon)      Origin: Guadeloupe

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