List of stews

Updated: 5/24/2026, 6:55:07 PM Wikipedia source

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, and others, 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.

Tables

· Stews

Ají de gallina

Name

Ají de gallina

Origin

Peru

Traditional protein

Fowl

Description and distinctive ingredients

Peruvian chicken stew

Alicot

Name

Alicot

Origin

France

Traditional protein

Offal

Description and distinctive ingredients

Stew made with poultry giblets and possibly the head, feet and wing tips

Andrajos

Name

Andrajos

Origin

Spain (Jaén)

Traditional protein

Game

Description and distinctive ingredients

Stew of tomatoes, onions, garlic, red pepper, and rabbit, thickened with cake flour

Asam pedas

Name

Asam pedas

Origin

Indonesia Malaysia

Traditional protein

Fish

Description and distinctive ingredients

Sour and spicy stew dish made of seafood, typically fish, cooked in tamarind fruit juice, chili, and other spices

Balbacua

Name

Balbacua

Origin

Philippines

Traditional protein

Beef

Description and distinctive ingredients

Beef stew made from beef and collagen-rich parts of beef stewed for four to six hours in various spices

Bamia

Name

Bamia

Origin

Egypt

Traditional protein

Lamb

Description and distinctive ingredients

Stew prepared with okra and lamb as primary ingredients

Beef bourguignon

Name

Beef bourguignon

Origin

France (Burgundy)

Traditional protein

Beef

Description and distinctive ingredients

Stew made of beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions, and a bouquet garni, with pearl onions and mushrooms

Beef Stroganoff

Name

Beef Stroganoff

Origin

Russia France

Traditional protein

Beef

Description and distinctive ingredients

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).

Beaver stew

Name

Beaver stew

Origin

Lithuania

Traditional protein

Beaver

Description and distinctive ingredients

Stew made beaver meat, mashed potatoes and various vegetables

Bicol express

Name

Bicol express

Origin

Philippines

Traditional protein

Pork or beef

Description and distinctive ingredients

Stew made from long chillies, pork or beef, coconut milk, shrimp paste or stockfish, onions, pork, and garlic

Bigos

Name

Bigos

Origin

Poland Ukraine Lithuania

Traditional protein

Pork

Description and distinctive ingredients

Stew that features white cabbage, sauerkraut, various cuts of meat and sausages, often whole or puréed tomatoes, honey, and mushrooms

Birnen, Bohnen und Speck

Name

Birnen, Bohnen und Speck

Origin

Germany

Traditional protein

Pork

Description and distinctive ingredients

Typical dish in which pears, beans, and bacon are cooked together

Birria

Name

Birria

Origin

Mexico

Traditional protein

Goat

Description and distinctive ingredients

Spicy meat stew made of pork, goat, lamb, or mutton that is traditionally served on holidays, such as Christmas

Blanquette de veau

Name

Blanquette de veau

Origin

France

Traditional protein

Veal

Description and distinctive ingredients

Bright veal ragout with mirepoix

Blindhuhn

Name

Blindhuhn

Origin

Germany (Westphalia)

Traditional protein

Pork

Description and distinctive ingredients

A stew of the Westphalian cuisine prepared with beans, vegetables, and bacon

Booyah

Name

Booyah

Origin

United States (Upper Midwest)

Traditional protein

Various

Description and distinctive ingredients

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

Name

Bosanski lonac

Origin

Bosnia and Herzegovina

Traditional protein

Lamb

Description and distinctive ingredients

Typical Bosnian dish with beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground)

Bouillabaisse

Name

Bouillabaisse

Origin

France (Marseille)

Traditional protein

Seafood

Description and distinctive ingredients

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

Name

Brongkos

Origin

Indonesia (Yogyakarta and Central Java)

Traditional protein

Beef

Description and distinctive ingredients

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

Name

Brodetto

Origin

Italy

Traditional protein

Fish

Description and distinctive ingredients

Fish stew typical of the Eastern (Adriatic) coast of Italy: It may slightly vary from place to place. In Veneto, it is eaten with polenta. In Abruzzo, tomato sauce is added. It is similar to Croatian brudet.

Brudet

Name

Brudet

Origin

Croatia Montenegro

Traditional protein

Fish

Description and distinctive ingredients

A fish stew that is usually eaten with polenta, similar to Italian brodetto

Brunswick stew

Name

Brunswick stew

Origin

United States (South)

Traditional protein

Game

Description and distinctive ingredients

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.

Trippa alla milanese (Buseca in South America)

Name

Trippa alla milanese (Buseca in South America)

Origin

Italy Argentina Uruguay

Traditional protein

Offal

Description and distinctive ingredients

Italian stew also 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

Name

Buddha Jumps Over the Wall

Origin

China

Traditional protein

Fish

Description and distinctive ingredients

Cantonese variation on shark fin soup

Buğu kebabı

Name

Buğu kebabı

Origin

Turkey

Traditional protein

Lamb

Description and distinctive ingredients

Turkish lamb and vegetable stew with a kebab name

Burgoo

Name

Burgoo

Origin

United States (Midwest and South)

Traditional protein

Game

Description and distinctive ingredients

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

Name

Cabbage stew

Origin

Central Europe

Traditional protein

Vegetarian

Description and distinctive ingredients

Prepared using cabbage as a main ingredient: Pictured is kapuska.

Cacciatore

Name

Cacciatore

Origin

Italy

Traditional protein

Fowl

Description and distinctive ingredients

A stew with braised chicken (pollo alla cacciatora), sometimes with rabbit (coniglio alla cacciatora), tomatoes, onions, herbs, often bell peppers, and sometimes wine.

Cacciucco

Name

Cacciucco

Origin

Italy

Traditional protein

Fish

Description and distinctive ingredients

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

Name

Cachupa

Origin

Cape Verde

Traditional protein

Goat

Description and distinctive ingredients

Slow-cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat, or chicken)

Caldeirada

Name

Caldeirada

Origin

Portugal

Traditional protein

Seafood

Description and distinctive ingredients

Stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomatoes and onions

Caldereta de cordero

Name

Caldereta de cordero

Origin

Spain

Traditional protein

Lamb

Description and distinctive ingredients

Lamb or mutton stew

Caldo avá

Name

Caldo avá

Origin

Paraguay

Traditional protein

Offal

Description and distinctive ingredients

Stew made of beef tripes, chitterlings, heart, and matambre

Caldo gallego

Name

Caldo gallego

Origin

Spain

Traditional protein

Pork

Description and distinctive ingredients

Stew made with fatty pork, white beans, and greens (cabbage or spring greens), literally means "Galician broth"

Callaloo

Name

Callaloo

Origin

Caribbean West Africa

Traditional protein

Vegetarian

Description and distinctive ingredients

Caribbean dish made of leaf vegetables, amaranth, capsicum, and taro

Callos

Name

Callos

Origin

Spain

Traditional protein

Offal

Description and distinctive ingredients

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

Name

Caparrones

Origin

Spain (La Rioja)

Traditional protein

Sausage

Description and distinctive ingredients

Stew made of caparrón (a variety of red kidney beans) and a spicy chorizo sausage

Caponata

Name

Caponata

Origin

Italy (Sicily)

Traditional protein

Vegetarian

Description and distinctive ingredients

Vegetable stew from Sicily that consists mainly of aubergine (eggplant) tomato sauce, onions, celery, olives, capers, and Agrodolce.

Capra e fagioli

Name

Capra e fagioli

Origin

Italy (Liguria)

Traditional protein

Goat

Description and distinctive ingredients

Stew made of goat meat, white wine, and white pigna beans

Carbonada

Name

Carbonada

Origin

Argentina, Uruguay

Traditional protein

Beef

Description and distinctive ingredients

Traditional Argentinian and Uruguayan sweet-sour beef, squash, and apricot stew, traditionally served inside a squash

Carbonade flamande

Name

Carbonade flamande

Origin

Belgium, France

Traditional protein

Beef

Description and distinctive ingredients

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

Name

Carne mechada

Origin

Colombia Chile Venezuela

Traditional protein

Beef

Description and distinctive ingredients

Latin American beef stew

Cassoulet

Name

Cassoulet

Origin

France (Languedoc)

Traditional protein

Fowl and sausage

Description and distinctive ingredients

French dish that consists of slow-cooked meat, typically pork sausages, pork, goose, duck, and sometimes mutton, with white haricot beans

Cawl

Name

Cawl

Origin

United Kingdom (Wales)

Traditional protein

Lamb

Description and distinctive ingredients

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

Name

Chairo

Origin

Bolivia

Traditional protein

Beef

Description and distinctive ingredients

Meat and vegetable stew with potato starch (chuños), onions, carrots, potatoes, white corn, beef, and wheat kernels

Chakapuli

Name

Chakapuli

Origin

Georgia

Traditional protein

Lamb

Description and distinctive ingredients

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

Name

Chapea

Origin

Dominican Republic

Traditional protein

Sausage

Description and distinctive ingredients

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

Name

Chicken mull

Origin

United States (South)

Traditional protein

Fowl

Description and distinctive ingredients

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.

Chicken pastel

Name

Chicken pastel

Origin

Philippines

Traditional protein

Chicken or pork

Description and distinctive ingredients

Stew or pie made with chicken, sometimes pork, sausages, mushrooms, peas, carrots, potatoes, soy sauce, and various spices in a creamy sauce.

Chili con carne

Name

Chili con carne

Origin

United States (Texas)

Traditional protein

Beef

Description and distinctive ingredients

A spicy stew that traditionally features chopped or ground beef, chili peppers, and other ingredients.

Cholent

Name

Cholent

Origin

France

Traditional protein

Beef, chicken or goose

Description and distinctive ingredients

Slowly simmered Jewish stew of Ashkenazi origin that cooks overnight and is traditionally served at the Shabbat meal. Its main ingredients are meat, onions, potatoes, beans or chickpeas, and barley. It is believed to be derived from the hamin of Sephardic Jews. Similar to the French cassoulet.

Chraime

Name

Chraime

Origin

Maghreb

Traditional protein

Fish

Description and distinctive ingredients

Fish stewed with tomatoes and peppers, flavored with hot peppers and spices

Chupe Andino

Name

Chupe Andino

Origin

Andes

Traditional protein

Game

Description and distinctive ingredients

Refers to various stews and soups that are prepared in Andes Mountains region of South America

Chupín

Name

Chupín

Origin

Uruguay

Traditional protein

Fish

Description and distinctive ingredients

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

Name

Ciambotta

Origin

Italy

Traditional protein

Vegetarian

Description and distinctive ingredients

Typically 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

Name

Cioppino

Origin

United States (San Francisco)

Traditional protein

Fish

Description and distinctive ingredients

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

Name

Cocido lebaniego

Origin

Spain (Cantabria)

Traditional protein

Pork and offal

Description and distinctive ingredients

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

Name

Cocido madrileño

Origin

Spain (Madrid)

Traditional protein

Pork

Description and distinctive ingredients

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 added. Meats like beef, hen, lard, chorizo, a small block of cured Jamón and morcilla (a type of black puddin

Cocido montañés

Name

Cocido montañés

Origin

Spain (Cantabria)

Traditional protein

Pork and offal

Description and distinctive ingredients

Also known as highlander stew. It 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

Name

Compote

Traditional protein

Game

Description and distinctive ingredients

Game stew made for example from rabbit, partridge, or pigeon

Coq au vin

Name

Coq au vin

Origin

France

Traditional protein

Fowl

Description and distinctive ingredients

French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic

Cotriade

Name

Cotriade

Origin

France (Brittany)

Traditional protein

Fish

Description and distinctive ingredients

Breton-style stew made with potatoes and many kinds of fish, but without shellfish

Cozido/Cocido

Name

Cozido/Cocido

Origin

Portugal Spain

Traditional protein

Various

Description and distinctive ingredients

Stew made with different meats and vegetables; numerous regional variations exist throughout Portugal and Spain

Cream stew

Name

Cream stew

Origin

Japan

Traditional protein

Various

Description and distinctive ingredients

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

Name

Daube

Origin

France (Provence)

Traditional protein

Beef

Description and distinctive ingredients

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

Name

Dillegrout

Origin

United Kingdom (England)

Traditional protein

Fowl

Description and distinctive ingredients

Chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington.

Dimlama

Name

Dimlama

Origin

Uzbekistan

Traditional protein

Lamb

Description and distinctive ingredients

Stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.

Dinuguan

Name

Dinuguan

Origin

Philippines

Traditional protein

Offal

Description and distinctive ingredients

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

Name

Drokpa Katsa

Origin

Tibet

Traditional protein

Offal

Description and distinctive ingredients

Stewed tripe, with curry, fennel, monosodium glutamate, and salt.

Escudella i carn d'olla

Name

Escudella i carn d'olla

Origin

Spain (Catalonia)

Traditional protein

Sausage

Description and distinctive ingredients

Stew that contains a pilota, a very big meatball spiced with garlic and parsley. It contains vegetables, such as celery, cabbage, carrots, etc. depending on the season. Bones, sausages called botifarras, and other types of meat can be used.

Étouffée

Name

Étouffée

Origin

United States (Louisiana)

Traditional protein

Seafood

Description and distinctive ingredients

Seafood dish of the Creole cuisine of Louisiana that is usually served over rice. Literally means "smothered" in French.

Fabada Asturiana

Name

Fabada Asturiana

Origin

Spain (Asturias)

Traditional protein

Pork

Description and distinctive ingredients

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

Name

Fabes con almejas

Origin

Spain (Asturias)

Traditional protein

Seafood

Description and distinctive ingredients

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

Name

Fahsa

Origin

Yemen

Traditional protein

Lamb

Description and distinctive ingredients

Stew made of lamb cutlets with lamb broth. Spices and holba (fenugreek) are added after cooking.

Fårikål

Name

Fårikål

Origin

Norway

Traditional protein

Lamb

Description and distinctive ingredients

Traditional dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and optionally 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

Name

Fasole cu cârnaţi

Origin

Romania

Traditional protein

Sausage

Description and distinctive ingredients

Dish consisting of baked beans, sausages or smoked ham.

Feijoada

Name

Feijoada

Origin

Brazil Portugal Uruguay

Traditional protein

Beef

Description and distinctive ingredients

Stew of beans with beef or pork, and may include other vegetables.

Fesenjān

Name

Fesenjān

Origin

Iran

Traditional protein

Fowl

Description and distinctive ingredients

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

Name

Flaki

Origin

Poland

Traditional protein

Beef

Description and distinctive ingredients

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.

Name	Image	Origin	Traditional protein	Description and distinctive ingredients
Ají de gallina		Peru	Fowl	Peruvian chicken stew
Alicot		France	Offal	Stew made with poultry giblets and possibly the head, feet and wing tips
Andrajos		Spain (Jaén)	Game	Stew of tomatoes, onions, garlic, red pepper, and rabbit, thickened with cake flour
Asam pedas		Indonesia Malaysia	Fish	Sour and spicy stew dish made of seafood, typically fish, cooked in tamarind fruit juice, chili, and other spices
Balbacua		Philippines	Beef	Beef stew made from beef and collagen-rich parts of beef stewed for four to six hours in various spices
Bamia		Egypt	Lamb	Stew prepared with okra and lamb as primary ingredients
Beef bourguignon		France (Burgundy)	Beef	Stew made of beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions, and a bouquet garni, with pearl onions and mushrooms
Beef Stroganoff		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).
Beaver stew		Lithuania	Beaver	Stew made beaver meat, mashed potatoes and various vegetables
Bicol express		Philippines	Pork or beef	Stew made from long chillies, pork or beef, coconut milk, shrimp paste or stockfish, onions, pork, and garlic
Bigos		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		Germany	Pork	Typical dish in which pears, beans, and bacon are cooked together
Birria		Mexico	Goat	Spicy meat stew made of pork, goat, lamb, or mutton that is traditionally served on holidays, such as Christmas
Blanquette de veau		France	Veal	Bright veal ragout with mirepoix
Blindhuhn		Germany (Westphalia)	Pork	A stew of the Westphalian cuisine prepared with beans, vegetables, and bacon
Booyah		United States (Upper Midwest)	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		Bosnia and Herzegovina	Lamb	Typical Bosnian dish with beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground)
Bouillabaisse		France (Marseille)	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		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		Italy	Fish	Fish stew typical of the Eastern (Adriatic) coast of Italy: It may slightly vary from place to place. In Veneto, it is eaten with polenta. In Abruzzo, tomato sauce is added. It is similar to Croatian brudet.
Brudet		Croatia Montenegro	Fish	A fish stew that is usually eaten with polenta, similar to Italian brodetto
Brunswick stew		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.
Trippa alla milanese (Buseca in South America)		Italy Argentina Uruguay	Offal	Italian stew also 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		China	Fish	Cantonese variation on shark fin soup
Buğu kebabı		Turkey	Lamb	Turkish lamb and vegetable stew with a kebab name
Burgoo		United States (Midwest and 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		Central Europe	Vegetarian	Prepared using cabbage as a main ingredient: Pictured is kapuska.
Cacciatore		Italy	Fowl	A stew with braised chicken (pollo alla cacciatora), sometimes with rabbit (coniglio alla cacciatora), tomatoes, onions, herbs, often bell peppers, and sometimes wine.
Cacciucco		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		Cape Verde	Goat	Slow-cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat, or chicken)
Caldeirada		Portugal	Seafood	Stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomatoes and onions
Caldereta de cordero		Spain	Lamb	Lamb or mutton stew
Caldo avá		Paraguay	Offal	Stew made of beef tripes, chitterlings, heart, and matambre
Caldo gallego		Spain	Pork	Stew made with fatty pork, white beans, and greens (cabbage or spring greens), literally means "Galician broth"
Callaloo		Caribbean West Africa	Vegetarian	Caribbean dish made of leaf vegetables, amaranth, capsicum, and taro
Callos		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		Spain (La Rioja)	Sausage	Stew made of caparrón (a variety of red kidney beans) and a spicy chorizo sausage
Caponata		Italy (Sicily)	Vegetarian	Vegetable stew from Sicily that consists mainly of aubergine (eggplant) tomato sauce, onions, celery, olives, capers, and Agrodolce.
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		Belgium, France	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		Colombia Chile Venezuela	Beef	Latin American beef stew
Cassoulet		France (Languedoc)	Fowl and sausage	French dish that consists of slow-cooked meat, typically pork sausages, pork, goose, duck, and sometimes mutton, with white haricot beans
Cawl		United Kingdom (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		Bolivia	Beef	Meat and vegetable stew with potato starch (chuños), onions, carrots, potatoes, white corn, beef, and wheat kernels
Chakapuli		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		United States (South)	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.
Chicken pastel		Philippines	Chicken or pork	Stew or pie made with chicken, sometimes pork, sausages, mushrooms, peas, carrots, potatoes, soy sauce, and various spices in a creamy sauce.