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 2595 recipes in total:

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Curried Vegetables      Origin: East Africa	Daraba      Origin: Chad	Dominica Sancocho      Origin: Dominica
Curried Wild Mustard Greens with Beans      Origin: Fusion	Date Sauce      Origin: Niger	Dominican Codfish Sancoche      Origin: Dominica
Curry comorien (Comoros Curry)      Origin: Comoros	Daube de Banane Plantains (Daube de Banane)      Origin: Seychelles	Dominican Souse      Origin: Dominica
Curry de Boeuf (Beef Curry)      Origin: Mauritius	Daube de chevreuil (Venison Daube)      Origin: France	Domoda      Origin: Gambia
Curry de Boeuf au Yaourt (Beef Curry with Yoghurt)      Origin: Mauritius	Daube de Provençale (Provençal Daube)      Origin: France	Domoda Dieune (Domoda with Fish)      Origin: Senegal
Curry de Lotte au Citron Vert (Monkfish Curry with Lime)      Origin: Senegal	Daube de Thon (Tuna Daube)      Origin: Mauritius	Domoda II      Origin: Gambia
Curry de Pintade à la Noix de Coco (Guinea Fowl and Coconut Curry)      Origin: Madagascar	Dawadawa Jollof Rice with Guinea Fowl      Origin: Ghana	Domoda III      Origin: Gambia
Curry de porc au taro tahitien (Tahitian Pork Curry with Taro)      Origin: Tahiti	Deccan Chicken Curry      Origin: Sri Lanka	Dongo (Fish with Cassava Leaves)      Origin: Congo
Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry)      Origin: Cote dIvoire	Demok (Taro Leaves in Coconut Milk)      Origin: Palau	Dongo-Dongo      Origin: DR-Congo
Curry Trey Ruah (Curried Snapper)      Origin: Cambodia	Dengu (Green Lentil Stew)      Origin: Kenya	Dongo-Dongo Gabonnaise      Origin: Gabon
Cwnhingen â Chorbys (Rabbit with Lentils)      Origin: Welsh	Desayuno Charquicán (Charquicán Breakfast)      Origin: Chile	Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk)      Origin: Martinique
Cypriot Imam Baylidi      Origin: Cyprus	Dessi Lamoumou (Fresh Fish Sauce)      Origin: Togo	Dopiazeh      Origin: Iran
Cyri Cig Oen a Chennin (Welsh Lamb and Leek curry)      Origin: Welsh	Dhal      Origin: India	Doro Alicha      Origin: Ethiopia
Cyw Iâr Bricyll (Welsh Apricot Chicken)      Origin: Welsh (Patagonia)	Dhan Saag Dhal      Origin: India	Doro Wot (Red Chicken Stew)      Origin: Ethiopia
Cyw Iâr Buarth (Farmyard Chicken)      Origin: Welsh	Dhiafora Parayiemista (Mixed Stuffed Vegetables)      Origin: Cyprus	Doro Zigini (Zesty Chicken Stew)      Origin: Eritrea
Cyw Iâr Glan Teifi (Teifiside Chicken)      Origin: Welsh	Diced Beef Chili Con Carne      Origin: American	Dou-Louf (Calf Foot Stew)      Origin: Chad
Cyw Iâr Mewn Dull Cymreig (Welsh-style Chicken)      Origin: Welsh	Dikgobe (Mixed Beans Porridge)      Origin: Botswana	Dou-louf en Daube (Cow's Feet Stew)      Origin: Chad
Dékoudéssi aux Boeuf (Palm Nut Soup with Beef)      Origin: Togo	Dippy      Origin: England	Double Bean and Roasted Pepper Chili      Origin: Britain
Dékoudéssi aux Poisson Fumé (Palm Soup with Smoked Fish)      Origin: Togo	Diri Ak Pwa (Haitian Rice and Beans)      Origin: Haiti	Dounguouri Soko (Meat Stew with White Beans)      Origin: Niger
Dékoudéssi aux Poulet (Palm Soup with Chicken)      Origin: Togo	Djibouti Lentils      Origin: Djibouti	Dovi (Peanut Butter Stew)      Origin: Zimbabwe
Dagaa (Dried Fish with Tomatoes)      Origin: Tanzania	Djim'bre      Origin: Cote dIvoire	Drepee (Small Birds in Almond Milk)      Origin: England
Daging Bumbu Bali      Origin: Indonesia	Djouka de Fonio (Fonio Couscous with Vegetables)      Origin: Mali	Driblws (Turkey Giblets, Chinese Style)      Origin: Welsh
Dahinou Saloum      Origin: Senegal	Djouka Fonio      Origin: Mali	Dromedary Tibs      Origin: Djibouti
Dahomey Fish Stew      Origin: Benin	Dobrada      Origin: Portugal	Drunken Chili      Origin: American
Dajaj bil Hamod (Lemon Chicken)      Origin: Saudi Arabia	Dograma (Meat and Pasta Dish)      Origin: Turkmenistan	Dry Rice      Origin: Liberia
Dakhine      Origin: Senegal	Dograma II      Origin: Turkmenistan	Dublin Coddle      Origin: Ireland
Dakhine Pouhpage (Stewed Chicken and Rice)      Origin: Gambia	Domatesli Pilav (Pilaf with Tomato)      Origin: Turkey	Dublin Coddle      Origin: Ireland
Dal Makani (Black Dal Curry)      Origin: India	Dombrés de Morue Salé (Salt Cod Dombres)      Origin: Martinique	Dublin Lawyer      Origin: Scotland
Dal Makhani      Origin: Pakistan	Dombrés haricots rouges (Red Bean Dombrés)      Origin: Guadeloupe	Duck and Green Pea Curry      Origin: India
Dama be Potaatas (Beef and Potato Stew)      Origin: Sudan	Dominica Calypso Chicken      Origin: Dominica	Duck Borscht      Origin: Poland
Damaa      Origin: Sudan	Dominica Crab Callaloo      Origin: Dominica	Duck with Plums and Burdock      Origin: Fusion
Dambou (Rice Couscous with Moringa)      Origin: Niger	Dominica Curried Goat      Origin: Dominica	Duckling Dar es Salaam      Origin: Tanzania
Dandelion and Orange Curry      Origin: Britain	Dominica Curry Prawns      Origin: Dominica
Daqoos (Tomato, garlic and coriander sauce)      Origin: UAE	Dominica Red Beans Soup      Origin: Dominica

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