List of stews
Updated: 11/6/2025, 1:53:52 AM 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, 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.
Tables
· Stews
Ají de gallina
Ají de gallina
Name
Ají de gallina
Origin
Peru
Traditional protein
Fowl
Description and distinctive ingredients
Peruvian chicken stew
Alicot
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
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
Asam pedas
Name
Asam pedas
Origin
IndonesiaMalaysia
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
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
Bamia
Name
Bamia
Origin
Egypt
Traditional protein
Lamb
Description and distinctive ingredients
Stew prepared with okra and lamb as primary ingredients
Beef bourguignon
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
Beef Stroganoff
Name
Beef Stroganoff
Origin
RussiaFrance
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
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
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
Bigos
Name
Bigos
Origin
PolandUkraineLithuania
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
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
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
Blanquette de veau
Name
Blanquette de veau
Origin
France
Traditional protein
Veal
Description and distinctive ingredients
Bright veal ragout with mirepoix
Blindhuhn
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
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
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
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
Brongkos
Name
Brongkos
Origin
Indonesia(Yogyakarta andCentral 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
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
Brudet
Name
Brudet
Origin
CroatiaMontenegro
Traditional protein
Fish
Description and distinctive ingredients
A fish stew that is usually eaten with polenta, similar to Italian brodetto
Brunswick stew
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)
Trippa alla milanese (Buseca in South America)
Name
Trippa alla milanese (Buseca in South America)
Origin
ItalyArgentinaUruguay
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
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
Buğu kebabı
Name
Buğu kebabı
Origin
Turkey
Traditional protein
Lamb
Description and distinctive ingredients
Turkish lamb and vegetable stew with a kebab name
Burgoo
Burgoo
Name
Burgoo
Origin
United States(Midwest andSouth)
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
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
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
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
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
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
Caldereta de cordero
Name
Caldereta de cordero
Origin
Spain
Traditional protein
Lamb
Description and distinctive ingredients
Lamb or mutton stew
Caldo avá
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
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
Callaloo
Name
Callaloo
Origin
CaribbeanWest Africa
Traditional protein
Vegetarian
Description and distinctive ingredients
Caribbean dish made of leaf vegetables, amaranth, capsicum, and taro
Callos
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
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
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
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
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
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
Carne mechada
Name
Carne mechada
Origin
ColombiaChileVenezuela
Traditional protein
Beef
Description and distinctive ingredients
Latin American beef stew
Cassoulet
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 pudding) complete the ingredients.
Cocido is commonly served with the ingredient types grouped, and the broth served as first course, with very thin pasta, fideo cabellín added.
Cocido montañés
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
Compote
Name
Compote
Traditional protein
Game
Description and distinctive ingredients
Game stew made for example from rabbit, partridge, or pigeon
Coq au vin
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
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
Cozido/Cocido
Name
Cozido/Cocido
Origin
PortugalSpain
Traditional protein
Various
Description and distinctive ingredients
Stew made with different meats and vegetables; numerous regional variations exist throughout Portugal and Spain
Cream stew
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
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
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
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
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
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
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
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
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
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
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
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
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
Feijoada
Name
Feijoada
Origin
BrazilPortugalUruguay
Traditional protein
Beef
Description and distinctive ingredients
Stew of beans with beef or pork, and may include other vegetables.
Fesenjān
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
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.
Főzelék
Főzelék
Name
Főzelék
Origin
Hungary
Traditional protein
Vegetarian
Description and distinctive ingredients
Very thick vegetable soup, so it may be considered a stew. Sometimes served with meatballs and often eaten as a side dish.
Fricot
Fricot
Name
Fricot
Origin
Canada(Acadia)
Traditional protein
Various
Description and distinctive ingredients
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
Name
Gaisburger Marsch
Origin
Germany(Swabia)
Traditional protein
Beef
Description and distinctive ingredients
Swabian dish made from meat with cooked potatoes and spätzle.
Galinhada
Galinhada
Name
Galinhada
Origin
Brazil
Traditional protein
Fowl
Description and distinctive ingredients
Stew of rice and chicken.
Garbure
Garbure
Name
Garbure
Origin
France(Gascony)
Traditional protein
Pork
Description and distinctive ingredients
Stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
Ghapama
Ghapama
Name
Ghapama
Origin
Armenia
Traditional protein
Vegetarian
Description and distinctive ingredients
Sweet pumpkin stew, traditionally cooked in the pumpkin shell; does not contain meat.
Gheimeh
Gheimeh
Name
Gheimeh
Origin
Iran
Traditional protein
Lamb
Description and distinctive ingredients
Stew consisting of diced lamb or sometimes beef, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. The stew is usually served with white rice.
Ghormeh sabzi
Ghormeh sabzi
Name
Ghormeh sabzi
Origin
Iran
Traditional protein
Vegetarian (but often made with lamb or beef)
Description and distinctive ingredients
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.
Ginataang kalabasa
Ginataang kalabasa
Name
Ginataang kalabasa
Origin
Philippines
Traditional protein
Shrimp
Description and distinctive ingredients
Stew of calabaza squash cooked in coconut milk and spices, along with shrimp and asparagus bean.
Ginataang labong
Ginataang labong
Name
Ginataang labong
Origin
Philippines
Traditional protein
Seafood or pork
Description and distinctive ingredients
Stew of bamboo shoots cooked in coconut milk and spices, along with seafood or various meats.
Goat water
Goat water
Name
Goat water
Origin
Montserrat
Traditional protein
Goat
Description and distinctive ingredients
A national dish of Montserrat prepared with goat meat and vegetables.
Goulash
Goulash
Name
Goulash
Origin
Hungary
Traditional protein
Beef
Description and distinctive ingredients
Soup or stew of meat, noodles and vegetables, especially potato, seasoned with paprika and other spices.
Guatitas
Guatitas
Name
Guatitas
Origin
ChileEcuador
Traditional protein
Offal
Description and distinctive ingredients
Stew whose main ingredient is pieces of tripe.
Guiso carrero
Guiso carrero
Name
Guiso carrero
Origin
ArgentinaUruguay
Traditional protein
Beef
Description and distinctive ingredients
Traditional stew made with beef, chorizo, white beans, chickpeas, potato, sweet potato, squash, carrots, onions and noodles, seasoned with adobo, a spice mix of oregano, thyme, cumin, paprika and chili.
Gulai
Gulai
Name
Gulai
Origin
IndonesiaMalaysia
Traditional protein
Various
Description and distinctive ingredients
Stew or curry made with either beef, poultry (chicken or duck meat), vegetables, seafood or lamb with bumbu spice mix cooked in coconut milk.
Gumbo
Gumbo
Name
Gumbo
Origin
United States(Louisiana)
Traditional protein
Seafood & sausage
Description and distinctive ingredients
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
Güveç
Name
Güveç
Origin
Turkey
Traditional protein
Lamb
Description and distinctive ingredients
Vegetable and meat stew made with mutton or veal and common to Balkan countries.
Guyana Pepperpot
Guyana Pepperpot
Name
Guyana Pepperpot
Origin
Guyana
Traditional protein
Various
Description and distinctive ingredients
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. Chicken is also used.
Hachee
Hachee
Name
Hachee
Origin
Netherlands
Traditional protein
Various
Description and distinctive ingredients
Traditional Dutch stew based on diced meat, fish or poultry, and vegetables.
Hamin
Hamin
Name
Hamin
Origin
Iberia
Traditional protein
Lamb, beef, or chicken
Description and distinctive ingredients
Traditional Sephardic Jewish Sabbath stew cooked overnight. Made from whole grains, meat, chickpeas or beans, and onion. Also known as dafina.
Hasenpfeffer
Hasenpfeffer
Name
Hasenpfeffer
Origin
Germany
Traditional protein
Game
Description and distinctive ingredients
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
Hochepot
Name
Hochepot
Origin
France
Traditional protein
Beef
Description and distinctive ingredients
Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables.
Hoosh
Hoosh
Name
Hoosh
Origin
United States
Traditional protein
Beef (dried)
Description and distinctive ingredients
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
Hot pot
Name
Hot pot
Origin
ChinaTaiwanMongolia
Traditional protein
Various
Description and distinctive ingredients
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 stew
Name
Irish stew
Origin
Ireland
Traditional protein
Lamb
Description and distinctive ingredients
Traditional stew made from lamb or mutton, as well as potatoes, carrots, onions, and parsley.
Islim or patlıcan kebabı
Islim or patlıcan kebabı
Name
Islim or patlıcan kebabı
Origin
Turkey
Traditional protein
Lamb
Description and distinctive ingredients
Traditional stew made from veal or mutton and eggplants, also having tomatoes and green peppers.
Istrian stew
Istrian stew
Name
Istrian stew
Origin
Croatia
Traditional protein
Pork
Description and distinctive ingredients
Stew prepared using beans, sauerkraut, potatoes, bacon, and spare ribs; the main seasoning is garlic.
Jjigae
Jjigae
Name
Jjigae
Origin
Korea
Traditional protein
Various
Description and distinctive ingredients
Stew prepared using meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp).
Jugged hare
Jugged hare
Name
Jugged hare
Origin
FranceUnited Kingdom
Traditional protein
Game
Description and distinctive ingredients
Stew prepared using rabbit or hare as a main ingredient.
Karhi
Karhi
Name
Karhi
Origin
Indian Subcontinent
Traditional protein
Vegetarian
Description and distinctive ingredients
Spicy stew with a thick gravy based on chickpea flour (called besan in Urdu / Hindi). Contains vegetable fritters called pakoras, to which sour yoghurt is added to give it a little sour taste.
Kadyos, baboy, kag langka
Kadyos, baboy, kag langka
Name
Kadyos, baboy, kag langka
Origin
Philippines
Traditional protein
Pork
Description and distinctive ingredients
Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)
Kadyos, manok, kag ubad
Kadyos, manok, kag ubad
Name
Kadyos, manok, kag ubad
Origin
Philippines
Traditional protein
Fowl
Description and distinctive ingredients
Pigeon peas, chicken, and banana pith
Kaldereta
Kaldereta
Name
Kaldereta
Origin
Philippines
Traditional protein
Goat
Description and distinctive ingredients
Dish whose common ingredients are goat shoulders with tomato paste and liver spread.
Kalops
Kalops
Name
Kalops
Origin
Sweden
Traditional protein
Beef
Description and distinctive ingredients
Swedish stew made of beef, onion, allspice, bay leaves and sometimes carrots. Often eaten with beetroot and potatoes.
Kamounia
Kamounia
Name
Kamounia
Origin
SudanEgyptTunisia
Traditional protein
Beef
Description and distinctive ingredients
Beef and liver stew prepared with cumin
Kapuska
Kapuska
Name
Kapuska
Origin
Turkey
Traditional protein
Veal
Description and distinctive ingredients
Cabbage and veal stew.
Kare-kare
Kare-kare
Name
Kare-kare
Origin
Philippines
Traditional protein
Beef
Description and distinctive ingredients
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
Karelian hot pot
Name
Karelian hot pot
Origin
Finland
Traditional protein
Beef and pork
Description and distinctive ingredients
Traditionally made of 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.
Khoresh karafs
Khoresh karafs
Name
Khoresh karafs
Origin
Iran
Traditional protein
Various
Description and distinctive ingredients
A celery stew, traditionally made with lamb (but various proteins can be used, including vegan versions).
Kig ha farz
Kig ha farz
Name
Kig ha farz
Origin
France(Brittany)
Traditional protein
Various
Description and distinctive ingredients
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.
Kokotxas
Kokotxas
Name
Kokotxas
Origin
Spain(Basque Country)
Traditional protein
Fish
Description and distinctive ingredients
A traditional dish of fatty fish stewed in white wine, garlic, flour and olive oil. Other variations include parsley.
Kontomire stew
Kontomire stew
Name
Kontomire stew
Origin
Ghana
Traditional protein
Fish (dried)
Description and distinctive ingredients
Cocoyam leaves braised with egusi, dried fish, tomatoes, peppers, and egg.
Korma
Korma
Name
Korma
Origin
IndiaPakistanBangladesh
Traditional protein
Various
Description and distinctive ingredients
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
Name
Kuru fasulye
Origin
Turkey
Traditional protein
Lamb
Description and distinctive ingredients
Stew consisting of dry beans, generally with meat (veal or mutton) and pastırma or sucuk in its broth, with tomato paste. Pictured here is the vegetarian variant.
Kuurdak
Kuurdak
Name
Kuurdak
Origin
Central Asia
Traditional protein
Goat
Description and distinctive ingredients
Stewed meat dish made with onion, animal fat, vegetable oil, lamb or mutton.
Lancashire hotpot
Lancashire hotpot
Name
Lancashire hotpot
Origin
United Kingdom(England)
Traditional protein
Lamb
Description and distinctive ingredients
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
Name
Läskisoosi
Origin
Finland
Traditional protein
Pork
Description and distinctive ingredients
Pork chops grilled in butter with onions and flour, stirred in water with salt and pepper.
Lecsó
Lecsó
Name
Lecsó
Origin
HungaryCzech Republic
Traditional protein
Vegetarian
Description and distinctive ingredients
Thick vegetable stew which features peppers, tomato, onion, lard, salt, sugar and ground paprika as a base recipe.
Linat-an
Linat-an
Name
Linat-an
Origin
Philippines
Traditional protein
Pork
Description and distinctive ingredients
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.
Lobby
Lobby
Name
Lobby
Origin
England (North Staffordshire)
Traditional protein
Corned beef
Description and distinctive ingredients
Stew or casserole made from corned beef or sometimes chicken, potatoes, carrots, peas, and onion.
Lobster stew
Lobster stew
Name
Lobster stew
Origin
Spain(Menorca)
Traditional protein
Seafood
Description and distinctive ingredients
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
Name
Locro
Origin
ArgentinaBoliviaChileEcuadorPeru
Traditional protein
Beef
Description and distinctive ingredients
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
Lunggoi Katsa
Name
Lunggoi Katsa
Origin
Tibet
Traditional protein
Offal
Description and distinctive ingredients
Dish consisting of stewed sheep's head, with curry, fennel, monosodium glutamate, and salt.
Maafe
Maafe
Name
Maafe
Origin
West Africa
Traditional protein
Various
Description and distinctive ingredients
Stew that is made from lamb, beef, or chicken, cooked with a sauce based on tomatoes and groundnuts (peanuts).
Maconochie
Maconochie
Name
Maconochie
Origin
United Kingdom(England)
Traditional protein
Beef
Description and distinctive ingredients
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
Mazamorra
Name
Mazamorra
Origin
Latin AmericaPortugalSpain
Traditional protein
Milk
Description and distinctive ingredients
Sweet stew prepared with corn (maize) as a primary ingredient.
Mechado
Mechado
Name
Mechado
Origin
Philippines
Traditional protein
Beef
Description and distinctive ingredients
A stew traditionally made with larded beef, but now also made with leaner cuts. Marinating in soy sauce and calamansi juice give it a Filipino flavor.
Menudo
Menudo
Name
Menudo
Origin
Philippines
Traditional protein
VariousOffal
Description and distinctive ingredients
Liver and beef or pork stewed in a tomato sauce with carrots and potatoes. A variation called waknatoy uses pickle relish and does not typically include other vegetables
Mjave lobio
Mjave lobio
Name
Mjave lobio
Origin
Georgia
Traditional protein
Vegetarian
Description and distinctive ingredients
Dish of stewed beans, tomatoes and onion.
Moambe
Moambe
Name
Moambe
Origin
Central Africa
Traditional protein
Fowl
Description and distinctive ingredients
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
Name
Mocotó
Origin
BrazilPortugal
Traditional protein
Offal
Description and distinctive ingredients
Dish made from cow's feet, stewed with beans and vegetables.
Molagoottal
Molagoottal
Name
Molagoottal
Origin
India
Traditional protein
Vegetarian
Description and distinctive ingredients
South Indian stew with coconut and lentils as a base.
Moqueca
Moqueca
Name
Moqueca
Origin
Brazil
Traditional protein
Seafood
Description and distinctive ingredients
Stew based on fish or shrimp, tomatoes, onions, garlic and coriander.
Mulligan stew
Mulligan stew
Name
Mulligan stew
Origin
United States
Traditional protein
Various
Description and distinctive ingredients
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
Name
Navarin
Origin
France
Traditional protein
Lamb
Description and distinctive ingredients
French ragoût (stew) of lamb or mutton. Often, vegetables are added.
Ndolé
Ndolé
Name
Ndolé
Origin
Cameroon
Traditional protein
Fish
Description and distinctive ingredients
National dish of Cameroon, a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
Nihari
Nihari
Name
Nihari
Origin
Indian subcontinent
Traditional protein
Various
Description and distinctive ingredients
South Asian dish consists of slow-cooked meat, mainly a shank cut of beef, lamb, mutton or goat meat, as well as chicken and bone marrow. It is flavoured with long pepper (pippali), a relative of black pepper.
Nikujaga
Nikujaga
Name
Nikujaga
Origin
Japan
Traditional protein
Pork or beef
Description and distinctive ingredients
Japanese dish of meat (either beef or pork), potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.
Nilaga
Nilaga
Name
Nilaga
Origin
Philippines
Traditional protein
Beef
Description and distinctive ingredients
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.
Oil down
Oil down
Name
Oil down
Origin
Grenada
Traditional protein
Fowl
Description and distinctive ingredients
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
Name
Olla podrida
Origin
Spain
Traditional protein
Pork
Description and distinctive ingredients
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
Ollada
Name
Ollada
Origin
Spain(Valencia)
Traditional protein
Sausage
Description and distinctive ingredients
Stew based on boiling vegetables and meat in a casserole.
Or lam
Or lam
Name
Or lam
Origin
Laos
Traditional protein
Various
Description and distinctive ingredients
A thick, peppery broth seasoned primarily with Lao chili wood (sakhaan), chili pepper, and lemongrass. Dried water buffalo skin, beef, game meat, quail or chicken, eggplants, wood ear mushrooms, and asparagus bean.
Ostrich stew
Ostrich stew
Name
Ostrich stew
Origin
South Africa
Traditional protein
Fowl
Description and distinctive ingredients
Ostrich stew is a stew prepared using ostrich meat as a primary ingredient. Can include vegetables such as onion, celery and carrot, tomatoes, soup stock and wine.
Ostropel
Ostropel
Name
Ostropel
Origin
Romania
Traditional protein
Fowl
Description and distinctive ingredients
Stew that is primarily made from chicken mixed with a thick tomato sauce.
Oyster stew
Oyster stew
Name
Oyster stew
Origin
United States
Traditional protein
Seafood
Description and distinctive ingredients
Stew made from oysters with milk and cream
Paya
Paya
Name
Paya
Origin
PakistanIndia
Traditional protein
Goat
Description and distinctive ingredients
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
Paila marina
Name
Paila marina
Origin
Chile
Traditional protein
Seafood
Description and distinctive ingredients
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
Palaver sauce
Name
Palaver sauce
Origin
West Africa
Traditional protein
Various
Description and distinctive ingredients
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
Name
Paomo
Origin
China
Traditional protein
Lamb
Description and distinctive ingredients
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
Pasulj
Name
Pasulj
Origin
SerbiaMontenegroBosniaCroatiaSlovenia
Traditional protein
Sausage
Description and distinctive ingredients
Also known as grah. Bean soup made of white, cranberry or pinto beans, usually prepared with smoked meat such as smoked bacon, sausage, and ham hock. This is a typical winter dish.
Pepián
Pepián
Name
Pepián
Origin
Guatemala
Traditional protein
Various
Description and distinctive ingredients
Beef or chicken stewed with tomatillo, tomato, and chili pepper and thickened with gourd seeds
Philadelphia Pepper Pot
Philadelphia Pepper Pot
Name
Philadelphia Pepper Pot
Origin
United States (Pennsylvania)
Traditional protein
Offal
Description and distinctive ingredients
Thick stew of beef tripe, vegetables and other seasonings; originates in the cuisine of the Pennsylvania Dutch.
Pichelsteiner
Pichelsteiner
Name
Pichelsteiner
Origin
Germany
Traditional protein
Various
Description and distinctive ingredients
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
Name
Pinangat
Origin
Philippines
Traditional protein
Fish
Description and distinctive ingredients
Filipino stew made of taro leaves, chilli, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.
Pindang
Pindang
Name
Pindang
Origin
IndonesiaMalaysia
Traditional protein
Fish
Description and distinctive ingredients
Stew made of by boiling ingredients, especially fish, in salt and certain spices.
Piperade
Piperade
Name
Piperade
Origin
France(Basque)
Traditional protein
Vegetarian
Description and distinctive ingredients
Typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.
Pisto
Pisto
Name
Pisto
Origin
Spain(Murcia)
Traditional protein
Vegetarian
Description and distinctive ingredients
Stew made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil.
Pörkölt
Pörkölt
Name
Pörkölt
Origin
Hungary
Traditional protein
Pork
Description and distinctive ingredients
Hungarian stew that consists of meat, paprika, and sometimes vegetables, but no potatoes. It should not be confused with goulash, which always contain potatoes and is more like a soup.
Pot-au-feu
Pot-au-feu
Name
Pot-au-feu
Origin
France
Traditional protein
Beef
Description and distinctive ingredients
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
Potjiekos
Name
Potjiekos
Origin
South Africa
Traditional protein
Game
Description and distinctive ingredients
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
Pottage
Name
Pottage
Origin
United Kingdom
Traditional protein
Various
Description and distinctive ingredients
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
Name
Pozole
Origin
Mexico
Traditional protein
Pork or fowl
Description and distinctive ingredients
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
Name
Puchero
Origin
South AmericaSpain
Traditional protein
Veal
Description and distinctive ingredients
Stew whose ingredients may vary greatly according to region. Its equivalent may be the Spanish cocido.
Qoiri
Qoiri
Name
Qoiri
Origin
Tibet
Traditional protein
Lamb
Description and distinctive ingredients
Stew of mutton chops, made with flour, shredded wheat, chilli, dry curd cheese, water and salt.
Ragout
Ragout
Name
Ragout
Origin
France
Traditional protein
Various
Description and distinctive ingredients
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
Name
Ratatouille
Origin
France(Provence)
Traditional protein
Vegetarian
Description and distinctive ingredients
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
Red cooked pork
Name
Red cooked pork
Origin
ChinaTaiwan
Traditional protein
Pork
Description and distinctive ingredients
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.
Rendang
Rendang
Name
Rendang
Origin
Indonesia
Traditional protein
Beef
Description and distinctive ingredients
Spicy beef stew braised in a coconut milk and seasoned with a mixture of herbs and spices that has been slow cooked for usually four hours.
Rössypottu
Rössypottu
Name
Rössypottu
Origin
Finland
Traditional protein
Pork
Description and distinctive ingredients
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 Josh
Name
Rogan Josh
Origin
India
Traditional protein
Lamb
Description and distinctive ingredients
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
Rubaboo
Name
Rubaboo
Origin
North America
Traditional protein
Game
Description and distinctive ingredients
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 bear or pork grease, and a thickening agent of bread or flour.
Sagamite
Sagamite
Name
Sagamite
Origin
North America
Traditional protein
Offal
Description and distinctive ingredients
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
Name
Saksang
Origin
Indonesia
Traditional protein
Pork
Description and distinctive ingredients
Spicy stew made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in blood, coconut milk, and spices.
Saltah
Saltah
Name
Saltah
Origin
Yemen
Traditional protein
Lamb
Description and distinctive ingredients
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
Sambar
Name
Sambar
Origin
India
Traditional protein
Lentils
Meat
Description and distinctive ingredients
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.
Sancocho
Sancocho
Name
Sancocho
Origin
Colombia, Venezuela, Dominican Republic
Traditional protein
Various
Description and distinctive ingredients
Meat, vegetables, root vegetables
Scouse
Scouse
Name
Scouse
Origin
United Kingdom(England)
Traditional protein
Beef
Description and distinctive ingredients
A variation of labskaus. A type of meat or beef stew.
Seco
Seco
Name
Seco
Origin
Ecuador
Traditional protein
Lamb
Description and distinctive ingredients
Stewed meat.
Sekba
Sekba
Name
Sekba
Origin
Indonesia
Traditional protein
Offal
Description and distinctive ingredients
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
Name
Semur
Origin
Indonesia
Traditional protein
Beef
Description and distinctive ingredients
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
Shiro
Name
Shiro
Origin
Eritrea
Traditional protein
Vegetarian
Description and distinctive ingredients
Homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal.
Sinigang
Sinigang
Name
Sinigang
Origin
Philippines
Traditional protein
Various
Description and distinctive ingredients
Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok).
Skirts and kidneys
Skirts and kidneys
Name
Skirts and kidneys
Origin
Ireland
Traditional protein
Pork & offal
Description and distinctive ingredients
Irish stew made from pork and pork kidneys.
Sonofabitch stew
Sonofabitch stew
Name
Sonofabitch stew
Origin
United States(West)
Traditional protein
Veal and offal
Description and distinctive ingredients
Cowboy dish consisting of whatever is on hand. Most recipes call for meat and offal from a calf.
Spanish fricco
Spanish fricco
Name
Spanish fricco
Origin
Germany
Traditional protein
Beef
Description and distinctive ingredients
A hearty Westphalian stew prepared primarily using diced beef, potatoes and onions, typically in a cream soup base.
Spezzatino
Spezzatino
Name
Spezzatino
Origin
Italy
Traditional protein
Beef
Steak and Kidney
Steak and Kidney
Name
Steak and Kidney
Origin
United Kingdom
Traditional protein
Beef and offal
Description and distinctive ingredients
Slowly braised beef, traditionally the less tender cuts, and diced ox kidney. Traditionally served with beef suet dumplings which are cooked in the stew.
Stew peas
Stew peas
Name
Stew peas
Origin
Jamaica
Traditional protein
Various
Description and distinctive ingredients
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 köfte
Name
Sulu köfte
Origin
Turkey
Traditional protein
Sausage
Description and distinctive ingredients
Soup-like stew with köfte meatballs in the dish.
Tajine
Tajine
Name
Tajine
Origin
North Africa
Traditional protein
Lamb
Description and distinctive ingredients
Berber dish from North Africa, 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
Name
Tas kebap
Origin
Turkey
Traditional protein
Veal
Description and distinctive ingredients
Veal or mutton stew with potatoes
Tatws Pum Munud
Tatws Pum Munud
Name
Tatws Pum Munud
Origin
United Kingdom(Wales)
Traditional protein
Pork
Description and distinctive ingredients
Traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.
Tharid
Tharid
Name
Tharid
Origin
Arab world
Traditional protein
Lamb
Description and distinctive ingredients
Dish made from pieces of bread in a vegetable or meat broth. Pictured is lamb tharid.
Tocană
Tocană
Name
Tocană
Origin
Romania
Traditional protein
Vegetarian
Description and distinctive ingredients
Prepared with tomato, garlic and sweet paprika, it is traditionally consumed with a cornmeal mush called mămăligă.
Tomato bredie
Tomato bredie
Name
Tomato bredie
Origin
South Africa
Traditional protein
Lamb
Description and distinctive ingredients
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
Tombet
Name
Tombet
Origin
Spain(Mallorca)
Traditional protein
Vegetarian
Description and distinctive ingredients
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
Tuna pot
Name
Tuna pot
Origin
Spain, France(Basque)
Traditional protein
Fish
Description and distinctive ingredients
Fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. A simple dish with potatoes, onions, pimientos, and tomatoes.
Türlü
Türlü
Name
Türlü
Origin
Turkey
Traditional protein
Vegetarian
Description and distinctive ingredients
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)
Wat (food)
Name
Wat (food)
Origin
EthiopiaEritrea
Traditional protein
Various
Description and distinctive ingredients
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
Waterblommetjiebredie
Name
Waterblommetjiebredie
Origin
South Africa
Traditional protein
Lamb
Description and distinctive ingredients
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
Name
Waterzooi
Origin
Belgium(Flanders)
Traditional protein
Fish
Description and distinctive ingredients
Stew made of fish or chicken, vegetables (carrots, leeks, and potatoes), herbs, eggs, cream, and butter.
Zoervleis
Zoervleis
Name
Zoervleis
Origin
Limburg region,Belgium&the Netherlands
Traditional protein
Horse
Description and distinctive ingredients
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.
| 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 | | IndonesiaMalaysia | 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 | | RussiaFrance | 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 | | PolandUkraineLithuania | 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 andCentral 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 | | CroatiaMontenegro | 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) | | ItalyArgentinaUruguay | 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 andSouth) | 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 | | CaribbeanWest 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 | | ColombiaChileVenezuela | 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. |
References
- Encyclopædia Iranica, Vol. IIIhttps://www.iranicaonline.org/articles/bamia-or-bamia-okra
- Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbookhttps://books.google.com/books?id=2oCHEAAAQBAJ&pg=PA129
- "Definition of boeuf bourguignon"https://web.archive.org/web/20160304000035/http://www.oxforddictionaries.com/definition/english/boeuf%20bourguignon
- "Carne Mechada"https://web.archive.org/web/20080517224523/http://gosouthamerica.about.com/od/recipesfromvenezuela/r/carnemechada.htm
- Soup : a global historyhttps://search.worldcat.org/oclc/642290114
- "40 Indonesian foods we can't live without"https://edition.cnn.com/travel/article/40-indonesian-foods/index.html
- Thrillisthttps://www.thrillist.com/eat/nation/international-curries-curries-from-india-thailand-japan-and-more-thrillist-nation
- "Gulai"https://www.tribunnewswiki.com/2019/07/09/gulai
- "Sejarah Asal Mula Masakan Bersantan"https://m.republika.co.id/berita/gaya-hidup/kuliner/15/07/16/nrjzhf-sejarah-asal-mula-masakan-bersantan
- "Sejarah dan Jenis-jenis Gulai yang Khas di Indonesia"https://m.kumparan.com/kumparanfood/sejarah-dan-jenis-jenis-gulai-yang-khas-di-indonesia-1547526143548998279
- (in Korean) Jjigae at Doosan Encyclopediahttp://100.naver.com/100.nhn?docid=144323
- Pepper.phhttps://pepper.ph/its-time-you-know-about-kadios%E2%81%A0-beyond-kbl/
- Market Manilahttp://www.marketmanila.com/archives/manok-at-kadyos-purple-chicken-with-pigeon-peas
- Ark of Tastehttps://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/kadyos-beans/
- Bottom of the Pot: Persian Recipes and Storieshttps://books.google.com/books?id=hyFGDwAAQBAJ
- New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonieshttps://books.google.com/books?id=pnUbAQAAMAAJ
- "Kuurdak: How The Kyrgyz Do Meat and Potatoes"https://folkways.today/kuurdak/
- Casa Veneracionhttps://casaveneracion.com/nilagang-baboy-boiled-pork-ribs-with-vegetables/
- Amboy: Recipes from the Filipino-American Dream
- Larousse Gastronomique (1998). Paris: Larousse-Bordas. p. 804. ISBN 2-03-507300-6