FabulousFusionFood's Stew Recipes 8th 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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| Grannat Chop Origin: Sierra Leone | Gynggaudy Origin: England | Igitoke Origin: Rwanda |
| Grasscutter Soup with Okra Origin: Ghana | Habichuelas Guisadas (Dominican Bean Stew) Origin: Dominican Republic | Ignames à la Tomate (Yams with Tomatoes) Origin: Burkina Faso |
| Grasscutter Stew Origin: Ghana | Habichuelas Negras (Puerto Rican Stewed Black Beans) Origin: Puerto Rico | Ijogó (Cabbage and Smoked Fish Stew) Origin: Sao Tome |
| Gratin Christophine (Chayote Gratin) Origin: Guadeloupe | Haddock Supper Origin: Ireland | Ila (Okra) Origin: Nigeria |
| Gratin de pommes de terre des Antilles (Antilles Potato Gratin) Origin: Guadeloupe | Haenau Cig Oen gyda Pannas a Chennin (Slices of Lamb with Parsnips and Leeks) Origin: Welsh | Imoyo Eba Origin: Nigeria |
| Green Bean Bredie Origin: South Africa | Halibut and Tomato Curry Origin: Britain | In Echino (Of Sea Urchins) Origin: Roman |
| Green Beans in Coconut Sauce Origin: Fusion | Haluwa (Carrot Sweetmeat) Origin: Tanzania | In mitulis (Mussels) Origin: Roman |
| Green Duck Curry Origin: Anglo-Indian | Hares in Papdele (Hare Stew on a Bread Base) Origin: England | In perdice (Boiled Partridge) Origin: Roman |
| Green Pea and Liver Curry Origin: Sri Lanka | Hares in Talbotes (Hares in Hare-blood Sauce) Origin: England | In Vitulinam Elixam (Boiled Veal) Origin: Roman |
| Grenada Curry Goat Origin: Grenada | Haricots Blancs à la Bretonne (Breton-style White Beans) Origin: France | In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb) Origin: Roman |
| Grenada Oil Down Origin: Grenada | Harira Origin: Djibouti | Indonesian Peanut Sauce Origin: Indonesia |
| Grenadian Pelau Origin: Grenada | Hawthorn Berry Sauce Origin: Britain | Inyama Yenkukhu (South African Chicken Casserole) Origin: South Africa |
| Grewel Forced (Meat Gruel) Origin: England | Heat Wave Chili Origin: American | Irio Origin: Kenya |
| Grilled Mackerel with Spicy Dahl Origin: South Africa | Hebolace Origin: England | Irish Beef In Guinness Origin: Ireland |
| Grima Fish Curry Origin: Kenya | Hena-Kisoa sy voanjobory (Pork with Bambara Groundnuts) Origin: Madagascar | Irish Beef Stew Origin: Ireland |
| Gronden Benes (Ground Beans) Origin: England | Henne in Bokenade (Hen in Sauce) Origin: England | Irish Cabbage Parcels Origin: Ireland |
| Gruel of almanndes (Gruel of Almonds) Origin: England | Herbed Dumplings Origin: Britain | Irish Carbonnade Origin: Ireland |
| Gruyau (A Gruel of Husked Barley) Origin: France | Herring Rougail (Le Rougail Z'hareng) Origin: Reunion | Irish Coddled Pork with Cider Origin: Ireland |
| Guam Chicken Curry Origin: Guam | Hervido de pescado (Boiled Fish with Vegetables) Origin: Costa Rica | Irish Farm Broth Origin: Ireland |
| Guinea Fowl with Coconut Cream Origin: Zimbabwe | Highland Venison Casserole with Chestnuts Origin: Scotland | Irish Fisherman's Stew Origin: Ireland |
| Guineafowl with Grapes Origin: Britain | Himalayan Balsam Seed Curry Origin: Fusion | Irish Hot Pot Origin: Ireland |
| Guinean Avocado Sauce Origin: Equatorial Guinea | Hlalem (Pasta with Beans) Origin: Tunisia | Irish Lamb and Potato Curry Origin: Ireland |
| Guinean Spinach Sauce Origin: Equatorial Guinea | Holdermus (Elderberry Mush) Origin: Germany | Irish Lamb Stew Origin: Ireland |
| Guinness Bottle Chicken Stew Origin: Saint Vincent | Home-made Anchovy Essence Origin: Britain | Irish Lamb Stew Origin: Ireland |
| Guisado de la Quinoa (Quinoa Stew) Origin: Peru | Hong am Rèisleck (Chicken Cooked in Wine) Origin: Luxembourg | Irish Stew Origin: Ireland |
| Guisado del Inca (Inca Stew) Origin: Peru | Hoppin’ John Origin: America | Iron Age Pork and Beans Origin: Ancient |
| Guisado Perviuano de la Calabaza (Peruvian Pumpkin Stew) Origin: Peru | Hot Chili Beans Origin: American | Isidudu Origin: Zimbabwe |
| Guiso de Conejoa (Rabbit Stew) Origin: Peru | Hot Green Tamarind Chicken Origin: Indonesia | Isombe Origin: Rwanda |
| Gustum de Cucurbitis (Gourd Antipasto) Origin: Roman | Hot Pinto Bean Chili Origin: American | Isophu Origin: Southern Africa |
| Gustum de Holeribus (Vegetable Relish) Origin: Roman | Hot Turkey and Black Bean Chili Origin: American | Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman |
| Gustum de praecoquiis (Starter with Apricots) Origin: Roman | Hotpot Porc Cymreig, Chorizo a Ffa Gwynion (Welsh Pork, Chorizo and White Bean Hotpot) Origin: Welsh | Ius in lacertos elixos (Boiled Mackerel with Sauce) Origin: Roman |
| Gustum Versatile (Turnover Antipasto) Origin: Roman | Hotpot Porc y Gaeaf (Wintery Pork Hotpot) Origin: Welsh | Iwuk Efere Origin: Nigeria |
| Guy Fawkes Gunpowder Casserole Origin: Britain | Ifisashi (Bean Leaves with Peanuts) Origin: Zambia | |
| Gwledd y Cybydd (The Miser's Feast) Origin: Welsh | Igisafuliya (Chicken Plantain and Vegetable Stew) Origin: Rwanda |
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