This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist, slow cooking) such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood are also used.

Stews

Name Image Origin Traditional
protein
Description and distinctive ingredients
Ají de gallina
Ají de gallina.jpg
Peru Fowl Peruvian chicken stew
Alicot France Offal Stew made with poultry giblets and possibly the head, feet and wing tips
Andrajos
Andrajos (3633922072).jpg
Spain (Jaén) Game Stew of tomatoes, onions, garlic, red pepper, and rabbit, thickened with cake flour
Asam pedas
Ikan Asam Padeh Padang.jpg
Indonesia
Malaysia
Seafood Sour and spicy stew dish made of seafood cooked in tamarind fruit juice, chili, and other spices
Balbacua
BALBACUA 10-31 screenshot.jpg
Philippines Beef Beef stew made from beef and collagen-rich parts of beef stewed for four to six hours in various spices
Bamia
Bamia-Ocras tomate (cropped).JPG
Egypt Lamb Egyptian stew prepared with lamb and okra as primary ingredients
Beef bourguignon
Boeuf bourguignon servi avec des pâtes.jpg
France
(Burgundy)
Beef Stew made of beef braised in red wine (traditionally red Burgundy)[1] and beef broth, generally flavoured with garlic, onions, and a bouquet garni, with pearl onions and mushrooms
Beef Stroganoff
Beef Stroganoff-02 cropped.jpg
Russia
France
Beef Beef Stroganoff or beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream).
Bicol Express
Bicol Express.jpg
Philippines Fish Stew made from long chillies, coconut milk, shrimp paste or stockfish, onions, pork, and garlic
Bigos
Bigos in Kraków (Rynek Główny).jpg
Poland
Ukraine
Lithuania
Pork Stew that features white cabbage, sauerkraut, various cuts of meat and sausages, often whole or puréed tomatoes, honey, and mushrooms
Birnen, Bohnen und Speck
Birnen, Bohnen und Speck 2a.jpg
Germany Pork Typical dish in which pears, beans, and bacon are cooked together
Birria
Plato de birria.jpg
Mexico Goat Spicy meat stew made of pork, goat, lamb, or mutton that is traditionally served on holidays, such as Christmas
Blanquette de veau
Blanquette de veau.jpg
France Veal Bright veal ragout with mirepoix
Blindhuhn
Westfälisches Blindhuhn mit Mettenden und Schweinespeck-6650.jpg
Westphalia,
Germany
Pork A stew of the Westphalian cuisine prepared with beans, vegetables, and bacon
Booyah
Booyah.jpg
United States
(Upper Midwestern)
Various Thick stew popular in the Upper Midwestern United States with meat and vegetables, often prepared communally in large kettles, with several different meats
Bosanski lonac
Bosanskilonac.jpg
Bosnia and Herzegovina Lamb Typical Bosnian dish with beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground)
Bouillabaisse
Bullabessa.jpg
Marseille,
France
Seafood Bony fish and seafood stew with vegetables and Provençal herbs and spices: The name refers to a "simmering boil", the temperature of cooking the stew.
Brongkos
Brongkos 1.jpg
Indonesia
Yogyakarta
and Central Java
Beef Meat (beef or mutton) with beans (black-eyed peas or kidney beans) stew, with boiled egg and spicy soup made of Pangium edule, coconut milk, and other spices
Brodetto
Foto brodetto .jpg
Italy Fish Fish stew typical of the Eastern (Adriatic) coast of Italy: It may slightly vary from place to place; in Veneto. it can be eaten with polenta, while in Abruzzo, tomato sauce is added. It is similar to Croatian brudet.
Brudet
Brodet.JPG
Croatia Fish Fish stew that is usually eaten with polenta, similar to Italian brodetto
Brunswick stew
Brunswick stew.jpg
United States
(South)
Game Tomato-based stew containing various types of lima beans or butter beans, corn, okra, and other vegetables, and one or more types of meat: Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients.
Buseca Italy
Argentina
Uruguay
Offal Italian stew common in Uruguay and Argentina, similar to Spanish callos, it is made of finely chopped mondongo (beef tripe), potatoes, and legumes such as lentils or chickpeas.
Buddha Jumps Over the Wall
Buddha soup boul.jpg
China Fish Cantonese variation on shark fin soup
Buğu kebabı Turkey Lamb Turkish lamb and vegetable stew with a kebab name
Burgoo
Kentucky burgoo.jpg
United States
(Midwest &
South)
Game Traditionally made with wild game, this spicy thick stew is similar to Irish or Mulligan stew, often served with cornbread or corn muffins. Often prepared communally, it is made with several different meats.
Cabbage stew
Kapuska with veal.jpg
Central Europe Vegetarian Prepared using cabbage as a main ingredient: Pictured is kapuska.
Cacciucco
Cacciucco.jpg
Italy Fish A fish stew, it is made with several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper, as typical of west-central Italy and especially Livorno.
Cachupa
Cachupa 2.jpg
Cape Verde Goat Slow-cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat, or chicken)
Caldeirada
Caldeirada.jpg
Portugal Seafood Stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomatoes and onions
Caldereta de cordero
Caldereta de Cordero - 2015.JPG
Spain Lamb Lamb or mutton stew
Caldo avá Paraguay Offal Stew made of beef tripes, chitterlings, heart, and matambre
Caldo gallego
Caldo gallego - juantiagues.jpg
Spain Pork Stew made with fatty pork, white beans, and greens (cabbage or spring greens), literally means "Galician stew"
Callaloo
Callaloo.jpg
Caribbean
West Africa
Vegetarian Caribbean dish made of leaf vegetables, amaranth, capsicum, and taro
Callos
Callos cociendose.jpg
Spain Offal A stew common across Spain, it is considered traditional to Madrid, where it is referred to as callos a la madrileña. It contains beef tripe and chickpeas, blood sausage, and bell peppers. Chorizo sausage may also be used.
Caparrones
Caparrones89.JPG
Spain
(La Rioja)
Sausage Stew made of caparrón (a variety of red kidney beans) and a spicy chorizo sausage
Capra e fagioli Italy
(Liguria)
Goat Stew made of goat meat, white wine, and white pigna beans
Carbonada Argentina, Uruguay Beef Traditional Argentinian and Uruguayan sweet-sour beef, squash, and apricot stew, traditionally served inside a squash
Carbonade flamande
Jielbeaumadier carbonade flamande 2010.jpg
Belgium Beef Traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme and bay leaf: Pictured is carbonade flamande with fries and a side of greens.
Carne mechada
Carne Mechada (11351611734).jpg
Colombia
Chile
Venezuela[2]
Beef Latin American beef stew
Cassoulet
Cassoulet.cuit.jpg
France
(Languedoc)
Fowl &
sausage
French dish that consists of slow-cooked meat (typically pork sausages, pork, goose, duck, and sometimes mutton) with white haricot beans
Cawl
Cawl Cymreig.jpg
Wales Lamb Lamb stew (beef or hock in Pembrokeshire), which includes vegetables, such as leeks and potatoes, as well as carrots, celery, onion, parsnip, swede, and turnip
Chairo
Chairo at Ciclik La Paz.png
Bolivia Beef Meat and vegetable stew with potato starch (chuños), onions, carrots, potatoes, white corn, beef, and wheat kernels
Chakapuli
Chakapuli.jpg
Georgia Lamb Popular stew with lamb chops or veal, onions, tarragon leaves, cherry plums or tkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, coriander), garlic, and salt
Chapea Dominican Republic Sausage Traditional dish from the countryside that consists of cooked red beans with longaniza (Dominican sausage), rice, ripe plantain, and mashed squash used as a thickener
Chicken mull
Chicken mull.jpg
United States
(Southern United States)
Fowl A traditional dish from North Carolina and Georgia, it consists of parboiled whole chicken in a cream- or milk-based broth with butter, seasoned with salt, white or black pepper, and other ingredients. Traditionally, the stew is served in the late fall and winter, often prepared communally.
Chili con carne
Pot-o-chili.jpg
United States
(Texas)
Beef A spicy stew that traditionally features chopped or ground beef, chili peppers, and other ingredients.
Cholent
Vegetable cholent.jpg
Judea Lamb Slowly simmered Jewish stew that cooks overnight and is traditionally served on Shabbat. Its main ingredients are meat, potatoes, chickpeas, and barley; some recipes (Sephardi) include rice and substitute chicken for lamb or beef.
Chupe Andino Andes Game Refers to various stews and soups that are prepared in Andes Mountains region of South America
Chupín Uruguay Fish Made with any fish of firm meat, (usually hake, croaker, or boga), potatoes, tomatoes, and onions, crumbs of marine crackers are usually poured over at the end.
Ciambotta
Ciambotta.jpg
Italy Vegetarian Based on vegetables, but it may have other ingredients, such as meat or fish. The vegetable choices are usually potatoes, eggplant, tomatoes, sweet peppers, chili, onion and herbs.
Cioppino
Cioppino.jpg
United States
(San Francisco)
Fish An Italian-American fish stew, it is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either sourdough or baguette.
Cocido lebaniego
Cocido lebaniego.jpg
Spain
(Cantabria)
Pork & offal Its essential ingredients include chickpeas, potatoes, and collard greens. The rest of the elements are compangu, meat from the pig slaughter, such as bacon (tocino), black pudding (morcilla), chorizo, and ham. Other additional ingredients are beef, especially cecina and bones, and a stuffing made of bread flour, egg, and parsley.
Cocido madrileño
CocidoMadrileño.jpg
Spain
(Madrid)
Pork Its main ingredient is the chickpea or garbanzo bean, preferably of its larger variety (also known as kabuli). Vegetables are added, potatoes mainly, but also cabbage, carrots, and turnips. In some cases, green beans, mangold, or cardoon are also added.
Cocido montañés
Cocidomontanes.JPG
Spain
(Cantabria)
Pork & offal Highlander stew is made with two vegetal ingredients, dried large white beans and collard greens (berza). The rest of the elements of this recipe are known as compangu, meat ingredients from the pig slaughter: bacon (tocino), pork ribs (costilla), black pudding (morcilla) with rice, and chorizo.
Compote Game Game stew made for example from rabbit, partridge, or pigeon
Coq au vin
Coq au vin.jpg
France Fowl French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic
Cotriade
Cotriade.jpg
France
(Brittany)
Fish Breton-style stew made with potatoes and many kinds of fish, but without shellfish
Cozido/Cocido
Cozido a portuguesa 1.JPG
Portugal
Spain
Various Stew made with different meats and vegetables; numerous regional variations exist throughout Portugal and Spain
Cream stew
Cream Stew 001.jpg
Japan Various Cream stew is a Japanese Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux.
Daube
Daube de boeuf carottes.jpg
France
(Provence)
Beef Classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan.
Dillegrout Great Britain
England
Fowl Chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington.[3]
Dimlama
Dimlama (16425713838).jpg
Uzbekistan Lamb Stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.
Dinuguan
Dinuguan with puto.jpg
Philippines Offal Filipino savory stew of meat or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.
Drokpa Katsa Tibet Offal Stewed tripe, with curry, fennel, monosodium glutamate, and salt.
Escudella i carn d'olla
Escudella.jpg
Spain
(Catalonia)
Sausage Stew that contains a pilota (a very big meatball spiced with garlic and parsley); it also contains vegetables, such as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarras, and other types of meat can be used.
Étouffée
Crawfish etouffee.jpg
United States
(Louisiana)
Seafood Seafood dish of the Creole cuisine of Louisiana that is usually served over rice. Literally means "smothered" in French.
Fabada Asturiana
Fabada y sidra.jpg
Spain
(Asturias)
Pork Fabada is made with dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán). Some recipes also call for longaniza.
Fabes con almejas
Fabes con almejas - Jlastras.jpg
Spain
(Asturias)
Seafood Clam stew that calls for small clams, fava beans, onions, garlic, salt, saffron, bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika.
Fahsa
Fahsa.jpg
Yemen Lamb Stew made of lamb cutlets with lamb broth. Spices and holba (fenugreek) are added after cooking.
Fårikål
Får i kål.jpg
Norway Lamb Traditional dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. Literally means "mutton in cabbage".
Fasole cu cârnaţi
Fasole cu afumatura.jpg
Romania Sausage Dish consisting of baked beans, sausages or smoked ham.
Feijoada
Feijoada à transmontada.jpg
Brazil
Portugal
Uruguay
Beef Stew of beans with beef or pork, and may include other vegetables.
Fesenjān
Khoresht-e fesenjan.jpg
Iran Fowl Thick, tart stew made from pomegranate juice and ground walnuts; traditionally made with poultry, but variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are not unusual.
Flaki
Flaki (2).JPG
Poland Beef Meat stew with common ingredients, including beef tripe, beef, bay leaf, parsley, carrots, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram.
Főzelék
Fozelek.jpg
Hungary Vegetarian Very thick vegetable soup, so it may be considered a stew. Sometimes served with meatballs and often eaten as a side dish.
Fricot
Fricot de barques.JPG
Canada
(Acadia)
Various Consists of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used are chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork.
Gaisburger Marsch
Gaisburger Marsch.jpg
Germany
(Swabia)
Beef Swabian dish made from meat with cooked potatoes and spätzle.
Galinhada
Galinhada.jpg
Brazil Fowl Stew of rice and chicken.
Garbure
Garbure.jpg
France
(Gascony)
Pork Stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
Ghapama
Ղափամա 2.JPG
Armenia Vegetarian Sweet pumpkin stew, traditionally cooked in the pumpkin shell; does not contain meat.
Ghormeh sabzi
Ghormeh Sabzi.JPG
Iran Vegetarian (but often served with beef) Dish that consists of a mixture of sautéed herbs, consisting mainly of parsley, leek, and a smaller amount of fenugreek leaves, where this is usually the dry herb of the mix.
Goat water
Goat Water.jpg
Montserrat Goat A national dish of Montserrat prepared with goat meat and vegetables.
Goulash
Gulyas080.jpg
Hungary Beef Soup or stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.
Guatitas
Guatitas a la Jardinera.JPG
Chile
Ecuador
Offal Stew whose main ingredient is pieces of tripe.
Guiso carrero Argentina
Uruguay
Beef Traditional stew made with beef, chorizo, white beans, chickpeas, potato, sweet potato, squash, carrots, onions and noodles, condimented with adobo, a species mix of oreganon, thyme, cumin, paprika and chili.
Gumbo
Shrimp gumbo.jpg
United States
(Louisiana)
Seafood & sausage Stew or soup that consists primarily of a strongly-flavored stock, with meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onions.
Güveç
Djuvec.jpg
Turkey Lamb Vegetable and meat stew made with mutton or veal and common to Balkan countries.
Guyana Pepperpot
Pepperpot (16135006279).jpg
Guyana Various Stewed meat dish, strongly flavored with cinnamon, hot chili peppers, and cassareep (a special sauce made from the cassava root). Beef, pork, and mutton are the most popular meats used, though chicken is also used.
Hachee
Hachee 1.jpeg
Netherlands Various Traditional Dutch stew based on diced meat, fish or poultry, and vegetables.
Hasenpfeffer
Hasenpfeffer.jpg
Germany Game Traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and wine, in a marinade thickened with the animal's blood.
Hochepot
Vlaamse Hutsepot.jpg
France Beef Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables.
Hoosh United States Beef (dried) Thick stew made from pemmican (a mix of dried meat, fat, and cereal) or other meat, thickener such as ground biscuits, and water. Used on expeditions to frozen polar regions.
Hot pot
Day177lilybday.JPG
China
Taiwan
Mongolia
Various Stew made with a variety of raw meats, seafood, vegetables, noodles, dumplings, etc., all cooked at the table in a simmering hot pot of broth.
Irish stew
Irish Beef Stew (34046928633).jpg
Ireland Lamb Traditional stew made from lamb or mutton, as well as potatoes, carrots, onions, and parsley.
Islim or patlıcan kebabı
İslim kebabı.jpg
Turkey Lamb Traditional stew made from veal or mutton and eggplants, also having tomatoes and green peppers.
Istrian stew
Jota 02.JPG
Croatia Pork Stew whose main ingredients are beans, sauerkraut, potatoes, bacon, and spare ribs; the main seasoning is garlic.
Jugged hare
Civet de lapin aux USA.jpg
France &
Great Britain
Game Stew prepared using rabbit or hare as a main ingredient.
Karhi
Gujaratikadhi.jpg
Indian Subcontinent Vegetarian Spicy stew whose thick gravy is based on chickpea flour (called besan in Urdu / Hindi) and contains vegetable fritters called pakoras, to which sour yoghurt is added to give it a little sour taste.
Kadyos, baboy, kag langka Philippines Pork Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)[4]
Kadyos, manok, kag ubad Philippines Fowl Pigeon peas, chicken, and banana pith[5][6]
Kaldereta
Beef caldereta.jpg
Philippines Goat Dish whose common ingredients are goat shoulders with tomato paste and liver spread.
Kalops
Skånsk kalops med grillad sparris.jpg
Sweden Beef Swedish stew made of beef, onion, allspice, bay leaves and sometimes carrots. Often eaten with beetroot and potatoes.
Kamounia
Tunis Glaïa Djerba.JPG
Sudan,
Egypt,
Tunisia
Beef Beef and liver stew prepared with cumin
Kapuska
Kapuska.jpg
Turkey Veal Cabbage and veal stew.
Kare-kare
Kare-kare oxtail stew 1.jpg
Philippines Beef Popular stew made from a peanut-based sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken.
Karelian hot pot
19-07-09-Karjalanpaisti-IMG 20190709 180453.jpg
Finland Beef & pork Stew that features a combination of pork and beef, but lamb can also be used. The hot pot is usually seasoned with black peppercorns and salt. Other seasonings such as allspice and bay leaf may be used too. Common vegetables such as carrot, onion, and root vegetables are acceptable additions to the stew.
Kig ha farz
Kig-ha-farz.jpg
France
(Brittany)
Various Stew consisting of various meats (hock, beef and lamb) simmered in a broth with carrots, potatoes, cabbage and a large buckwheat flour based dumpling. Literally means "meat and stuffing" in Breton. Known mainly in Finisterre.
Korma
Chicken Korma 1.jpg
India,
Pakistan,
Bangladesh
Various Meat and/or vegetables is seared, then braised with stock or yogurt kept below curdling temperature with a mixture of spices (including ground coriander, cumin, and Indian bay. Traditionally cooked in a pot set over a very low fire, with coals on the lid. A korma can be mildly spiced or fiery, and may use lamb, beef, chicken, fish; some kormas combine meat and vegetables such as spinach or cauliflower.
Kuru fasulye
Kuru fasulye.jpg
(Image of version without meat)
Turkey Lamb Stew consisting of dry beans, generally with meat (veal or mutton) and pastırma or sucuk in its broth, with tomato paste.
Lancashire hotpot
Lancashire hotpot.jpg
United Kingdom
(England)
Lamb Dish made traditionally from lamb or mutton, and onion topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat.
Läskisoosi
Läskisoosi 1.jpg
Finland Pork Pork chops grilled in butter with onions and flour, stirred in water with salt and pepper.
Lecsó
Warm Colors- my Mom
Hungary
Czech Republic
Vegetarian Thick vegetable stew which features peppers, tomato, onion, lard, salt, sugar and ground paprika as a base recipe.
Linat-an Philippines Pork Pork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables.
Lobster stew
Caldereta.jpg
Spain
(Menorca)
Seafood Stew made from lobster, which is added to a sofrito with onion, tomato, garlic and parsley; then boiled, and is eaten with thin slices of bread.
Locro
Locro Stevage.jpg
Argentina
Bolivia
Chile
Ecuador
Peru
Beef Hearty thick stew whose main ingredients are corn, some form of meat (usually beef, pork, and chorizo, but sometimes beef jerky or cheese), and vegetables. Other ingredients vary widely, and typically include onion, beans, potato, squash or pumpkin.
Lunggoi Katsa Tibet Offal Dish consisting of stewed sheep's head, with curry, fennel, monosodium glutamate, and salt.
Maafe
Maafé.jpg
West Africa Various Stew that is made from lamb, beef, or chicken, cooked with a sauce based on tomatoes and groundnuts (peanuts).
Maconochie United Kingdom
(England)
Beef Stew of sliced turnips and carrots in a thin soup that was especially made by the "Maconochie Company" for soldiers during World War I
Mazamorra
Porotos.png
Latin America, Portugal, Spain Milk Sweet stew prepared with corn (maize) as a primary ingredient.
Mechado
Cooked mechado.JPG
Philippines Beef Stew of Spanish origin, traditionally made with larded beef, but now also made with leaner cuts. Marinating in soy sauce and calamansi juice give it a Filipino flavor.
Mjave lobio
Lobyo1.jpg
Georgia Vegetarian Dish of stewed beans, tomatoes and onion.
Moambe
Chicken moambe with French fries (14792587921).jpg
Central Africa Fowl Dish prepared with a sauce usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm.
Mocotó
Mocotó gaúcho.jpg
Brazil
Portugal
Offal Dish made from cow's feet, stewed with beans and vegetables.
Molagoottal India Vegetarian South Indian stew with coconut and lentils as a base.
Moqueca
Moqueca.jpg
Brazil Fish Stew based on salt water fish, tomatoes, onions, garlic and coriander.
Mulligan stew United States Various Dish similar to Irish stew, Brunswick stew, or burgoo, as improvised by American hobos from available or scavenged ingredients, such as squirrel or opossum.
Navarin
Navarin of lamb.jpg
France Lamb French ragoût (stew) of lamb or mutton. Often, vegetables are added.
Ndolé
Ndolé camerounais.JPG
Cameroon Fish National dish of Cameroon, a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
Nikujaga
Braised pork and potatoes (3089327692).jpg
Japan Beef Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.
Nilaga
Bulacan,Batangasjf8355 22.JPG
Philippines Beef A traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.[7][8]
Oil Down Grenada Fowl Stew made of breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables, all stewed in coconut milk, herbs, and spices. National dish of Grenada, but also popular in Trinidad and Tobago (with hot peppers and no dumplings.)
Olla podrida
Olla podrida Covarrubias - Santaorosia Photographic Colectivity.jpg
Spain Pork Spanish stew made from pork and beans and an inconsistent, wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used.
Ollada Spain
(Valencia)
Sausage Stew based on boiling vegetables and meat in a casserole.
Ostrich stew South Africa Fowl Ostrich stew is a stew prepared using ostrich meat as a primary ingredient. Additional ingredients can include vegetables such as onion, celery and carrot, tomatoes, soup stock and wine.
Ostropel
Ostrpel.png
Romania Fowl Stew that is primarily made from chicken mixed with a thick tomato sauce.
Oyster stew
Oyster stew.jpg
United States Seafood Stew made from oysters with milk and cream
Paya
Paya Curry.JPG
Pakistan,
India
Goat Stew made with alliums, ginger, spices, and (goat or sheep) trotters. Coveted for its spicy and fatty broth which is rich in gelatin and animal fat (both rendered from the trotter bones and joints). It is preferred as breakfast with Naan bread.
Paila marina
S4020436.JPG
Chile Seafood Typical stew that is usually made of a shellfish stock containing different kinds of cooked shellfish and fish. These are complemented with a variety of herbs and spices such as garlic, cilantro, and onion.
Palaver sauce
Palava sauce w- cocoyam leaf (5612472154).jpg
West Africa Various Stew popular in Western Africa that has many regional varieties and may contain beef, fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu, or yams.
Paomo
Paomo.jpg
China Lamb Stew of chopped-up baked unleavened bread cooked in lamb broth and served with lamb meat. It is often eaten with pickled garlic and chilli sauce.
Pasulj (also known as grah)
Pasulj (10291319804).jpg
Serbia,
Montenegro
Bosnia,
Croatia,
Slovenia
Sausage Bean soup made of usually white, cranberry or pinto beans. It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a typical winter dish.
Philadelphia Pepper Pot United States (Pennsylvania) Offal Thick stew of beef tripe, vegetables and other seasonings; originates in the cuisine of the Pennsylvania Dutch.
Pichelsteiner
Pichelsteiner Eintopf.jpg
Germany Various German stew that consists of several types of meats and vegetables. Common ingredients are beef, pork and mutton, as well as potatoes, carrots and leek.
Pinangat
Pinangat na Hito.jpg
Philippines Fish Filipino stew made of taro leaves, chilli, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.
Pindang
Pindang Patin Palembang 1.jpg
Indonesia
Malaysia
Fish Stew made of by boiling ingredients (especially fish) in salt and certain spices.
Piperade
Pipérade.jpg
Spain
(Basque country)
Vegetarian Typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.[9]
Pisto
Pisto.jpg
Spain
(Murcia)
Vegetarian Stew made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil.
Pörkölt
Gulasch.jpg
Hungary Pork Hungarian stew that consists of meat, paprika, and sometimes vegetables, but no potatoes. It should not be confused with goulash, which does always contain potatoes and is more like a soup.
Pot-au-feu
Pot-au-feu2.jpg
France Beef French beef stew. Other ingredients may differ from region to region, but commonly various kinds of vegetables are included, such as carrots, turnips, leeks, celery and onions.
Potjiekos
The Potjie is ready.JPG
South Africa Game South African stew that is usually prepared outdoors. The recipe commonly contains meat, vegetables, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot. Other common ingredients include fruits and flour-based products like pasta.
Pottage
Yam pottage.jpg
United Kingdom Various Thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. Pottage commonly consisted of various ingredients easily available to serfs and peasants, and could be kept over the fire for a period of days, during which time some of it was eaten and more ingredients added. The result was a dish that was slowly but constantly evolving, a "perpetual stew".
Pozole
Pozole.jpg
Mexico Pork
or fowl
Mexican stew with ritual significance made from maize with meat, usually pork, chicken, turkey, or pork rinds, with chili peppers, and other seasonings and garnishes. Vegetarian and vegan versions also exist.
Puchero
Puchero canario.jpg
South America
Spain
Veal Stew whose ingredients may vary greatly according to region. Its equivalent may be the Spanish cocido.
Qoiri Tibet Lamb Stew of mutton chops, made with flour, shredded wheat, chilli, dry curd cheese, water and salt.
Ragout
Ragoût aux lentilles.jpg
France Various Refers to a main-dish stew. Ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Pictured is ragout with lentils.
Ratatouille
Ratatouille.jpg
France
(Provence)
Vegetarian Vegetable stew from the Provence that consists mainly of tomatoes with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), marjoram and basil, or bay leaf and thyme, or a mix of green herbs, such as herbes de Provence.
Red cooked pork
RedCookedPorkBelly.jpg
China
Taiwan
Pork Braised stew made with soy sauce, Chinese rice wine, caramelized sugar, and spices. Usually made with pork, but other meats, such as beef or chicken are also cooked in this style.
Rössypottu
Rössypottua.JPG
Finland Pork Stew made using potatoes (pottu, peruna), some pork and the main ingredient, so-called "rössy" (i.e. blood pudding made of blood, beer, rye flour and some spices).
Rogan Josh
Rogan josh02.jpg
India Lamb Aromatic lamb stew native to the Indian subcontinent, which is one of the signature recipes of Kashmiri cuisine. Rogan josh consists of braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon).
Rubaboo North America Game Basic stew or porridge consumed by coureurs des bois and voyageurs (fur traders), as well as Métis people from North America, traditionally made of peas or corn (or both) with grease (bear or pork) and a thickening agent (bread or flour).
Sagamite North America Offal Native-American stew made from hominy or Indian corn. Additional ingredients may include vegetables, wild rice, brown sugar, animal fat, beans, smoked fish or animal brains.
Saksang
Saksang 3.JPG
Indonesia Pork Spicy stew made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in blood, coconut milk, and spices.
Saltah
Saltah.gif
Yemen Lamb Considered the national dish of Yemen, the base is a brown meat stew called maraq, with fenugreek froth and sahawiq or sahowqa (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). Common additions are rice, potatoes, scrambled eggs, and vegetables.
Sambar
Pumpkin sambar.JPG
India Lentils

Meat

South Indian stew made with lentils, vegetables and tamarind pulp extract. Famously used as a side dish with idli, dosa, vada, pongal and plain cooked rice.
Scouse
Cookbook-beef-stew.jpg
United Kingdom
(England)
Beef Variation of labskaus; a type of meat or beef stew.
Seco
Seco de Cordero (Lamb Leg Stew) from Lima Peruvian at Off the Grid- Fort Mason Center (7423438016).jpg
Ecuador Lamb Stewed meat.
Sekba
Sekba 2.jpg
Indonesia Offal Chinese Indonesian pork offals stewed in mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs.
Semur
Semur Ayam.jpg
Indonesia Beef Type of meat stew that is processed in thick brown gravy. The main material used in semur gravy is shallots, onions, garlic, kecap manis (sweet soy sauce), nutmeg, and cloves.
Shiro
Taita and shiro.jpg
Eritrea Vegetarian Homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal.
Sinigang
Sinigang na Baboy.jpg
Philippines Various Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok).
Skirts and kidneys
Skirts and Kidneys.jpg
Ireland Pork & offal Irish stew made from pork and pork kidneys.
Sonofabitch stew United States
(West)
Veal & offal Cowboy dish consisting of whatever is on hand. Most recipes call for meat and offal from a calf.
Spanish fricco Germany Beef A hearty Westphalian stew prepared primarily using diced beef, potatoes and onions, typically in a cream soup base
Stew peas Jamaica Various Jamaican stew prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and salted meats such as pork and beef. Can also include onion, garlic, scallions, pig tail, herbs, and spices.
Sulu köfte
Sulu koftes.jpg
Turkey Sausage Soup-like stew with köfte meatballs in the dish.
Tajine
Moroccan Tajin.jpg
North Africa Lamb Berber dish from North Africa, that is named after the special earthenware pot in which it is cooked. It includes different ingredients according to region, but commonly several kinds of vegetables, meats and spices
Tas kebap
Tas kebap and pilav.jpg
Turkey Veal Veal or mutton stew with potatoes
Tatws Pum Munud
Tatws Pum Munud2.JPG
Wales Pork Traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.
Tharid
LambTharid2.jpg
Arab world Lamb Dish made from pieces of bread in a vegetable or meat broth. Pictured is lamb tharid.
Tocană
Plattradbrapolanta.JPG
Romania Vegetarian Prepared with tomato, garlic and sweet paprika, it is traditionally consumed with a cornmeal mush called mămăligă.
Tomato bredie
Chicken with tomato bredie (12567481243).jpg
South Africa Lamb South African stew with Dutch origin that usually features mutton, which is cooked for a very long time, and includes cinnamon, cardamom, ginger, cloves, and chili as seasonings.
Tombet
Tombet6116.JPG
Spain
(Mallorca)
Vegetarian Traditional vegetable stew that contains layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. The aubergines and red peppers should not be peeled. The whole is topped with tomato fried with garlic and parsley, and presented in a way that it looks like a pie without a crust.
Tuna pot
Marmitako.JPG
Spain
(Basque country)
Fish Fish stew that was eaten on tuna fishing boats in the Cantabrian Sea; a beautiful and simple dish with potatoes, onions, pimientos, and tomatoes.
Türlü
Турлитава во традиционална, рачно изработена земјена тава. 01.jpg
Turkey Vegetarian Stew of mixed vegetables stew which may also include meat. The dish is known as tourlou in Greece and as turli tava in North Macedonia
Wat (food)
Ethiopian wat.jpg
Ethiopia
Eritrea
Various Stew or curry which may be prepared with meat (such as chicken, beef, or lamb) or a variety of vegetables, with spice mixtures, such as berbere and niter kibbeh (a seasoned clarified butter).
Waterblommetjiebredie
Aponogeton distachyos - Waterblommetjies from tin.JPG
South Africa Lamb Meat, typically lamb, stewed together with waterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus). Literally means "small water flower stew" in Afrikaans.
Waterzooi
(waterzooi) (79743868).jpg
Belgium
(Flanders)
Fish Stew made of fish or chicken, vegetables (carrots, leeks, and potatoes), herbs, eggs, cream, and butter.
Zoervleis Limburg region,
Belgium&
the Netherlands
Horse Traditional dish similar to German sauerbraten which features meat (normally horse meat) that was marinated in vinegar or apple cider. Contrary to what one would expect, it is sweet, as it is served with gingerbread.

Unsorted

See also

References

  1. ^ "Definition of boeuf bourguignon". Oxford University Press. Archived from the original on March 4, 2016. Retrieved 2013-04-18.
  2. ^ "Carne Mechada". Archived from the original on 2008-05-17. Retrieved 2008-03-23.
  3. ^ Clarkson, Janet (2010). Soup : a global history. London: Reaktion. pp. 113–114. ISBN 978-1-86189-774-9. OCLC 642290114.
  4. ^ "It's Time You Know about Kadios⁠ beyond KBL". Pepper.ph. Retrieved 8 February 2021.
  5. ^ "Manok at Kadyos / Purple Chicken With Pigeon Peas". Market Manila. 21 October 2007. Retrieved 8 February 2021.
  6. ^ "Kadyos Beans". Ark of Taste. Slow Food Foundation for Biodiversity. Retrieved 8 February 2021.
  7. ^ "Nilagang Baboy (Boiled Pork and Vegetables)". Casa Veneracion. Retrieved 9 September 2021.
  8. ^ Cailan, Alvin; Cuerdo, Alexandra (2020). Amboy: Recipes from the Filipino-American Dream. Houghton Mifflin Harcourt. pp. 27–28. ISBN 9781328931733.
  9. ^ Larousse Gastronomique (1998). Paris: Larousse-Bordas. p. 804. ISBN 2-03-507300-6