FabulousFusionFood's Stew Recipes 9th 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 2743 recipes in total:
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| Dominica Red Beans Soup Origin: Dominica | Dulcia Domestica (Home-made dessert) Origin: Roman | Elaichi Gosht (Lamb With Cardamom) Origin: India |
| Dominica Sancocho Origin: Dominica | Dulse and Beans Origin: Britain | Elumas Curry (Mutton Curry) Origin: Sri Lanka |
| Dominican Codfish Sancoche Origin: Dominica | Dumpling Mix Origin: Britain | Ema Datshi (Chillies with Cheese) Origin: Bhutan |
| Dominican Souse Origin: Dominica | Durban Bunny Chow Origin: South Africa | Embractum Baianum (Baian Stew) Origin: Roman |
| Domoda Origin: Gambia | Dušené kysané zelí (Braised Sauerkraut) Origin: Czech | Embractum Baianum (Baian Stew) Origin: Roman |
| Domoda Dieune (Domoda with Fish) Origin: Senegal | Dzykka Origin: South Ossetia | Emirati Yellow Rice Origin: UAE |
| Domoda II Origin: Gambia | East African Prawn Curry Origin: East Africa | Empress Chili Origin: American |
| Domoda III Origin: Gambia | East African Shrimp Curry Origin: East Africa | Ensopado Amendoim Kizaka (Kizaka Peanut Stew) Origin: Angola |
| Dongo (Fish with Cassava Leaves) Origin: Congo | East African Vegetable Soup Origin: East Africa | Erebinthoi Knakosymmigeis (Chickpeas in Saffron) Origin: Roman |
| Dongo-Dongo Origin: DR-Congo | Eba Origin: Nigeria | Eru avec Garri (Eru with Garri) Origin: Cameroon |
| Dongo-Dongo Gabonnaise Origin: Gabon | Eba Piron Rouge (Beef and Red Gari) Origin: Cameroon | Escabeche Nga Isdab (Sweet and Sour Skate Escabeche) Origin: Philippines |
| Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk) Origin: Martinique | EbunuEbunu Soup Origin: Ghana | Espaguetis Dominicanos (Dominican Republic Spaghetti) Origin: Dominican Republic |
| Dopiazeh Origin: Iran | Ecrevisses au Curry (Crayfish Curry) Origin: Cote dIvoire | Esparregados de Bacalhau (Cod Esparregados) Origin: Angola |
| Dorada con coco mozambiqueño (Miozambican Gilt-head Bream with Coconut) Origin: Mozambique | Edikang Ikong Soup Origin: Nigeria | Espinazo en salsa verde con verdolagas (Pork Neck in Tomatillo Sauce with Purslane) Origin: Mexico |
| Doro Alicha Origin: Ethiopia | Editan Soup II Origin: Nigeria | Estofado (Chilean Beef Stew) Origin: Chile |
| Doro Wot (Red Chicken Stew) Origin: Ethiopia | Eels à la Tartare Origin: British | Estouffade de rognons à la Bretonne (Breton-style Kidney Stew) Origin: France |
| Doro Zigini (Zesty Chicken Stew) Origin: Eritrea | Eels en Matelote Origin: British | Etli Kapuska (Turkish Cabbage Stew With Meat) Origin: Turkey |
| Dou-Louf (Calf Foot Stew) Origin: Chad | Efere Usung Udia Origin: Nigeria | Ewa Dodo (Black-eyed peas with Plantains) Origin: Niger |
| Dou-louf en Daube (Cow's Feet Stew) Origin: Chad | Efo Riro Origin: Nigeria | Ewedu Origin: Nigeria |
| Double Bean and Roasted Pepper Chili Origin: Britain | Efo-riro (Vegetable Stew) Origin: Nigeria | Exeter Stew Origin: England |
| Dounguouri Soko (Meat Stew with White Beans) Origin: Niger | Egg Curry Origin: Anglo-Indian | Extumer Lamb Roast Origin: Germany |
| Dovi (Peanut Butter Stew) Origin: Zimbabwe | Egg Pilau Origin: India | F'rell am Rèisleck (Trout in Riesling Sauce) Origin: Luxembourg |
| Drepee (Small Birds in Almond Milk) Origin: England | Egredouce (Meat in Sweet and Sour Sauce) Origin: England | Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania |
| Driblws (Turkey Giblets, Chinese Style) Origin: Welsh | Egredouce of fysche (Fish in Sweet and Sour Sauce) Origin: England | Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce) Origin: Guinea |
| Dromedary Tibs Origin: Djibouti | Egusi Soup Origin: Nigeria | Faenum Graecum (Fenugreek) Origin: Roman |
| Drunken Chili Origin: American | Egusi with Efo Origin: Nigeria | Fafa (Taro Leaves with Coconut Cream) Origin: Tahiti |
| Dry Rice Origin: Liberia | Eight-day Spiced Beef Origin: Britain | Fagioli con le Cotiche (Beans with Pork Rind) Origin: San Marino |
| Dublin Coddle Origin: Ireland | Eirin Mair Hufennog Gwent (Gwent Gooseberries and Cream) Origin: Welsh | Fah-Fah (Soupe Djiboutienne) Origin: Djibouti |
| Dublin Coddle Origin: Ireland | Eisbein mit Sauerkraut (Ham hock with Sauerkraut) Origin: Germany | Fakoye Achoutoob (Beef, Garden Egg and Jute Mallow Leaf Stew) Origin: Mali |
| Dublin Lawyer Origin: Scotland | Ekpang Nkukwo Origin: Nigeria | Fante-Fante (Ghanaian Fisherman's Stew) Origin: Ghana |
| Duck and Green Pea Curry Origin: India | Ekpang Nkukwo (Cocoyam Pottage) Origin: Nigeria | Fårikål (Lamb and cabbage stew) Origin: Norway |
| Duck Borscht Origin: Poland | Ekwang Origin: Cameroon | Fasolia Soliatica (Haricot Beans, Soleas Style) Origin: Cyprus |
| Duck with Plums and Burdock Origin: Fusion | El Cocido Origin: Spain | |
| Duckling Dar es Salaam Origin: Tanzania | El Indio Viejo Origin: Nicaragua |
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