A stew is a combination of solid

food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is in ...

ingredient An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial product (business), products contain secret ingredie ...

s that have been cooked in

liquid A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure. As such, it is one of the four fundamental states of matter (the others being solid, gas, ...

and served in the resultant

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of sa ...

. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, ...

s and may include

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

, especially tougher meats suitable for slow-cooking, such as

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, qu ...

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s, and

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

. While water can be used as the stew-cooking liquid,

stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a compan ...

is also common. A small amount of red wine is sometimes added for flavour.

Seasoning Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". ...

and

flavouring A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gus ...

s may also be added. Stews are typically cooked at a relatively low temperature (

simmered Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

, not

boiled Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. T ...

), allowing flavours to mingle. Cocidomontanes

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction or with

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cul ...

, either by coating pieces of meat with flour before searing, or by using a

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and c ...

or '' beurre manié'', a dough consisting of equal parts of fat and flour. Thickeners like

cornstarch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...

potato starch Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. ...

, or

arrowroot Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally ''Maranta arundinacea'', but also Florida arrowroot from ''Zamia integrifolia'', and tapioca from cassava (''Manihot esculenta''), which is oft ...

may also be used. Stews are similar to

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

s, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

History

Stews have been made since ancient times. The world's oldest known evidence of stew was found in Japan, dating to the

Jōmon period The is the time in Japanese history, traditionally dated between 6,000–300 BCE, during which Japan was inhabited by a diverse hunter-gatherer and early agriculturalist population united through a common Jōmon culture, which reached a c ...

. Additionally,

Herodotus Herodotus ( ; grc, , }; BC) was an ancient Greek historian and geographer from the Greek city of Halicarnassus, part of the Persian Empire (now Bodrum, Turkey) and a later citizen of Thurii in modern Calabria (Italy). He is known fo ...

says that the

Scythia Scythia ( Scythian: ; Old Persian: ; Ancient Greek: ; Latin: ) or Scythica (Ancient Greek: ; Latin: ), also known as Pontic Scythia, was a kingdom created by the Scythians during the 6th to 3rd centuries BC in the Pontic–Caspian steppe. ...

ns (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself." Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more. Irish Beef Stew (34046928633)

There are recipes for lamb stews and fish stews in the Roman cookery book ''

Apicius ''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer ...

'', believed to date from the 4th century AD. '' Le Viandier'', one of the oldest cookbooks in

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

, written in the early 14th century by the French chef known as

Taillevent Guillaume Tirel, known as Taillevent (French: "wind-cutter" i.e. an idle swaggerer) (born ca. 1310 in Pont-Audemer – 1395), was an important figure in the early history of French cuisine. He was cook to the Court of France at the time of the f ...

, has

ragout Ragout (French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients ...

s or stews of various types in it. The first written reference to '

Irish stew Irish stew ( ga, stobhach/Stobhach Gaelach) is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from t ...

' is in

Byron George Gordon Byron, 6th Baron Byron (22 January 1788 – 19 April 1824), known simply as Lord Byron, was an English romantic poet and peer. He was one of the leading figures of the Romantic movement, and has been regarded as among the ...

's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew." As part of the ''Eintopfsonntag'' campaign, from 1933 the

Nazi party The Nazi Party, officially the National Socialist German Workers' Party (german: Nationalsozialistische Deutsche Arbeiterpartei or NSDAP), was a far-right political party in Germany active between 1920 and 1945 that created and supported t ...

made a midday Sunday ''eintopf'' (stew) obligatory on some days: in particular as part of the

Winterhilfe The ''Winterhilfswerk des Deutschen Volkes'' ( en, link=yes, Winter Relief of the German People), commonly known by its abbreviated form ''Winterhilfswerk'' (WHW), was an annual donation drive by the National Socialist People's Welfare (german ...

, the first Sunday of the month from October until March was declared ''Eintopfsonntag''.

Types

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Meat-based white stews also known as ''blanquettes'' or ''fricassées'' are made with lamb or veal that is blanched or lightly

seared Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat such as beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms ...

without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned

mirepoix A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dar ...

and sometimes browned flour, stock and wine are added.

List of stews

Claypot beef stew with potatoes and mushrooms

Baeckeoffe Baeckeoffe (English: "bake oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany. In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, ...

, a potato stew from

Alsace Alsace (, ; ; Low Alemannic German/ gsw-FR, Elsàss ; german: Elsass ; la, Alsatia) is a cultural region and a territorial collectivity in eastern France, on the west bank of the upper Rhine next to Germany and Switzerland. In 2020, it had ...

Beef bourguignon Beef bourguignon () or bœuf bourguignon (; ), also called beef Burgundy, and ''bœuf à la Bourguignonne'',''Random House Dictionary'online at dictionary.com/ref> is a French beef stew braised in red wine, often red Burgundy, and beef stock, ty ...

, a French dish of beef stewed in red

burgundy wine Burgundy wine ( or ') is made in the Burgundy region of eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône. The most famous wines produced here, and those commonly referred to as "Burgundies," are dry red win ...

Beef Stroganoff Beef Stroganoff or Beef Stroganov (, ; russian: бефстро́ганов, befstróganov, ) is an originally Russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). From its origins in mid-19th-century R ...

, a stew with beef from Russia * Bigos, a traditional stew in Polish cuisine *

Birria Birria () \ ˈbir-ē-ˌä \is a Mexican dish from the state of Jalisco. The dish is a meat stew or soup traditionally made from goat meat, but occasionally made from beef, lamb, mutton or chicken. The meat is marinated in an adobo made of vi ...

, a traditional stew from Mexico * Bo Kho (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from

Vietnam Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making ...

Bollito misto Bollito misto (, literally "mixed boil" or "mixed boiled meat") is a classic northern Italian stew, most closely resembling the French Pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that a ...

, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy * Booyah, an American meat stew * Bosnian Pot, a stew with beef or lamb which is a national dish in

Bosnia and Herzegovina Bosnia and Herzegovina ( sh, / , ), abbreviated BiH () or B&H, sometimes called Bosnia–Herzegovina and often known informally as Bosnia, is a country at the crossroads of south and southeast Europe, located in the Balkans. Bosnia and ...

Bouillabaisse Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound ...

, a fish stew from

Provence Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bo ...

Brongkos ''Brongkos'' is a Javanese spicy meat and beans stew, specialty of Yogyakarta and other cities in Central Java, Indonesia. Brongkos stew should not be confused with the similarly named ''brengkes''—the Javanese name for ''pepes'' which is fo ...

, a spicy Javanese meat with beans stew from Indonesia, made of ''

Pangium edule ''Pangium'' is a genus containing the sole species ''Pangium edule'', a tall tree native to the mangrove swamps of Southeast Asia (Indonesia and Papua New Guinea). It produces a large poisonous fruit (the "football fruit" or pangi) which can ...

'', coconut milk, and various spices *

Brunswick stew Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. The exact origin of the stew is disputed. The states of Virginia, North Caro ...

, from

Virginia Virginia, officially the Commonwealth of Virginia, is a state in the Mid-Atlantic and Southeastern regions of the United States, between the Atlantic Coast and the Appalachian Mountains. The geography and climate of the Commonwealth are ...

and the

Carolinas The Carolinas are the U.S. states of North Carolina and South Carolina, considered collectively. They are bordered by Virginia to the north, Tennessee to the west, and Georgia to the southwest. The Atlantic Ocean is to the east. Combining Nor ...

* Burgoo, a

Kentuckian Kentucky ( , ), officially the Commonwealth of Kentucky, is a state in the Southeastern region of the United States and one of the states of the Upper South. It borders Illinois, Indiana, and Ohio to the north; West Virginia and Virginia to ...

stew *

Brudet Brudet, brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro; the brodetto di pesce, or simply brodetto (''broeto'' in Lingua veneta, ''Brudèt ad pès'' in Roma ...

, fish stew from Dalmatia regions, known in Greece as

bourdeto Bourdeto ( el, Μπουρδέτο) is a fish dish from Corfu. It comes from the Venetian word ''brodetto'' which means broth. It is fish cooked with onion, and red sweet and hot spicy pepper. The best fish for bourdeto is scorpion fish. One can a ...

Caldeirada Caldeirada (, ) is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients.Ilí Lacerda, ''The Secrets of Portuguese Cookery'' (2009), p. 45. A fishermen's ...

, a fish stew from Portugal *

Carbonade flamande Flemish Stew, known in Dutch as stoofvlees or stoverij and in French as carbon(n)ade ''à la flamande''Cawl, a Welsh stew * Chakapuli, a Georgian stew made with lamb chops, coriander and tarragon leaves, and white wine *

Chanakhi Chanakhi ( ka, ჩანახი) is a traditional GeorgianDarra Goldstein, ''The Georgian Feast: The Vibrant Culture and Savory Food of Georgia,'' p. 86V.V. Pokhlebkin, ''National Cuisines of the Peoples of the Soviet Union''Chanakhi, Tsentrp ...

, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic * Charquicán, a Chilean dish * Chankonabe, a Japanese dish flavoured with

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' As ...

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus '' Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and ...

: Chankonabe is traditionally eaten by

sumo is a form of competitive full-contact wrestling where a '' rikishi'' (wrestler) attempts to force his opponent out of a circular ring ('' dohyō'') or into touching the ground with any body part other than the soles of his feet (usually by t ...

wrestlers * Chicken stew, whole chicken and seasonings *

Chicken paprikash Chicken paprikash ( hu, paprikás csirke or ''csirkepaprikás'') or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the ''paprikás'' preparations common to Hungarian tables. The name is derived fr ...

, chicken stew with paprika *

Chili con carne Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; ), meaning " chili with meat", is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes ...

, a meat and chili pepper stew originating in Texas *

Chilorio Chilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from pork fried in chili sauce. In making chilorio, pork is slow-simmered for hours until it falls apart. It is then broken into bite size pieces, fried in la ...

, a pork stew from

Sinaloa Sinaloa (), officially the Estado Libre y Soberano de Sinaloa ( en, Free and Sovereign State of Sinaloa), is one of the 31 states which, along with Mexico City, comprise the Federal Entities of Mexico. It is divided into 18 municipalities and ...

, Mexico * Cincinnati chili, developed by Macedonian immigrants from Greece immigrants in the

Cincinnati Cincinnati ( ) is a city in the U.S. state of Ohio and the county seat of Hamilton County. Settled in 1788, the city is located at the northern side of the confluence of the Licking and Ohio rivers, the latter of which marks the state line w ...

area *

Cholent Cholent and other Sabbath stews ( yi, טשאָלנט, tsholnt ''or'' tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10–12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were develo ...

, a slow-cooked Jewish dish *

Chorba Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared w ...

(also spelt "Shorba"), a stew like soup dish found in various North African, Middle Eastern, Central Asian, South Asian, and European cuisines *

Cochinita pibil Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, ...

, an orange color pork stew from

Yucatán Peninsula The Yucatán Peninsula (, also , ; es, Península de Yucatán ) is a large peninsula in southeastern Mexico and adjacent portions of Belize and Guatemala. The peninsula extends towards the northeast, separating the Gulf of Mexico to the north ...

, Mexico *

Cocido () or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. Etymology In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it litera ...

, a traditional Spanish and Portuguese strew with many variants (

madrileño Madrid ( , ) is the capital and most populous city of Spain. The city has almost 3.4 million inhabitants and a metropolitan area population of approximately 6.7 million. It is the second-largest city in the European Union (EU), and ...

, montañés, à portuguesa, etc.) * Cotriade, a fish stew from

Brittany Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo: ''Bertaèyn'' ) is a peninsula, historical country and cultural area in the west of modern France, covering the western part of what was known as Armorica during the period ...

* Cream stew, a

yōshoku In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an ...

Japanese white stew * Crow stew, a

sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial cultu ...

-based stew made with

crow A crow is a bird of the genus '' Corvus'', or more broadly a synonym for all of ''Corvus''. Crows are generally black in colour. The word "crow" is used as part of the common name of many species. The related term "raven" is not pinned scientifica ...

meat, popular in the United States during the

Great Depression The Great Depression (19291939) was an economic shock that impacted most countries across the world. It was a period of economic depression that became evident after a major fall in stock prices in the United States. The economic contagio ...

* Daal, the Indian

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

stew that has many varieties, a staple food throughout Asia * Dalma, a traditional dish of Orrisha, India, contain pulses with vegetable *

Daube Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and ''herbes de Provence'', and traditionally cooked in a daubière, a braising pan. A traditional daubière is a te ...

, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs * Dinuguan, pork blood stew from the

Philippines The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...

* Eintopf, (''one pot'') the German word for a stew: many different regional specialty

recipe A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. His ...

s for ''Eintopf'' are known in Germany; for example, the

Kassel Kassel (; in Germany, spelled Cassel until 1926) is a city on the Fulda River in northern Hesse, Germany. It is the administrative seat of the Regierungsbezirk Kassel and the district of the same name and had 201,048 inhabitants in December 2020 ...

area has a type called ''Lumben un Fleeh'' in the local dialect (Standard German: ''Lumpen und Flöhe'' - ''rags and fleas''), which is quite similar to

. There are thicker German stews such as

Hasenpfeffer Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. Description ''Hase'' is German for "hare", and ''pfeffe ...

Labskaus Labskaus () is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or ...

; these would not usually be considered an ''Eintopf'', though the technical difference is minor (longer cooking times and fewer vegetables) * Ewedu, vegetable stew from

Nigeria Nigeria ( ), , ig, Naìjíríyà, yo, Nàìjíríà, pcm, Naijá , ff, Naajeeriya, kcg, Naijeriya officially the Federal Republic of Nigeria, is a country in West Africa. It is situated between the Sahel to the north and the Gulf o ...

* Fabada asturiana, an Asturian bean and meat stew *

Feijoada ''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are bean ...

, Brazilian or Portuguese

bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...

stew *

Fårikål Fårikål () is a traditional Norwegian dish, and the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally se ...

, traditional

Norwegian Norwegian, Norwayan, or Norsk may refer to: *Something of, from, or related to Norway, a country in northwestern Europe * Norwegians, both a nation and an ethnic group native to Norway * Demographics of Norway *The Norwegian language, including ...

stew with lamb or mutton and white cabbage * Főzelék, a thick Hungarian vegetable dish *

Gaisburger Marsch Gaisburger Marsch (German for "march of Gaisburg") is a traditional Swabian beef stew, Peter Lesniczak: ''Alte Landschaftsküchen im Sog der Modernisierung. Studien zu einer Ernährungsgeographie Deutschlands zwischen 1860 und 1930, Teil 4''. ...

, a German dish of stewed beef served with

Spätzle Spätzle (or spaetzle; ) is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hung ...

and potatoes *

Gheimeh Gheimeh or Qeimeh ( fa, قیمه) is an Iranian stew (''khoresh'') consisting of diced mutton, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and ...

, an

Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...

ian stew with cubed

and yellow

split pea Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of '' Pisum sativum'', the pea. Harvesting The peas are spherical when harvested, with an outer skin. The peas are dried and the dull-colour ...

s *

Ghormeh sabzi Ghormeh sabzi ( fa, قورمه‌ سبزی) or Khoresht sabzi ( fa, خورشت‌ سبزی), also spelled ''qormeh sabzi'', is an Iranian herb stew. It is considered the national dish of Iran. It is a very popular dish in Iran. History Ghormeh s ...

, an Iranian stew with green

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicina ...

s, dried

limes Limes may refer to: * the plural form of lime (disambiguation) Lime commonly refers to: * Lime (fruit), a green citrus fruit * Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide * Lime (color), a ...

s, and

sheep meat Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

Goulash Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the n ...

, a Hungarian meat stew with

paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder ...

Gumbo Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "h ...

, a

Louisiana Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is bord ...

creole dish *

Hachee Hachée () is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables. Hachee based on beef, onions, apple butter, breakfast bread and acid (usually vinegar or wine) is a typical example of traditional Dutch cuisine. Clove a ...

, a Dutch type of stew with wine or vinegar * Haleem, an Indian - Pakistani

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest p ...

and

stew *

, a sour, marinated

rabbit Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit sp ...

stew from Germany *

Hayashi rice is a dish popular in Japan as a Western-style dish or '' yōshoku''. It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop or alongside ste ...

, a

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

dish of beef, onions and mushrooms in red wine and

demi-glace Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditio ...

sauce, served with rice *

, made with

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

, and

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...

* Ishtu, a curry in

Kerala Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South Ca ...

, India made from

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

, and coconut milkKoshi Ishtu – Kerala Chicken Stew Recipe – Food.com – 265726
/ref> *

Istrian stew The Istrian stew or jota ( hr, Istarska jota; sl, Jota, it, Jota) is a soup made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region. It is especially popular in Istria and some other parts ...

or ''yota'', or ''jota'', a dish popular in Croatian and Slovenian Istra and NE Italy * I-tal Stew, a

Rastafarian Rastafari, sometimes called Rastafarianism, is a religion that developed in Jamaica during the 1930s. It is classified as both a new religious movement and a social movement by scholars of religion. There is no central authority in control ...

vegan Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...

dish of mostly Caribbean root vegetables and spices *

Jjigae ''Jjigae'' (Korean: 찌개, ) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), ''ganjang'' (soy sauce) or ...

, a diverse range of

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

stews * Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets *

Kare-kare Kare-kare is a Philippine stew (''kare'' derives from "curry") that features a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of por ...

, stewed beef or oxtail and vegetables in peanut sauce from the

* Karelian hot pot, from the region of Karelia in eastern Finland *

Kharcho Kharcho, also spelled as Harcho ( ka, ხარჩო), is a traditional Georgian soup containing beef, rice, cherry plum purée and chopped walnuts (''Juglans regia''). The soup is usually served with finely chopped fresh coriander. The charac ...

is a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts * Khash, a traditional

Armenia Armenia (), , group=pron officially the Republic of Armenia,, is a landlocked country in the Armenian Highlands of Western Asia.The UNbr>classification of world regions places Armenia in Western Asia; the CIA World Factbook , , and ''O ...

Azerbaijan Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of th ...

i dish of pig's or cow's feet * Khoresht, a variety of Persian stews, often prepared with

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

* Kokkinisto,

Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...

stew with red meat, in a tomato passata with

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the ...

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

, and other spices * Kuurdak, a type of stew from Central Asia * Lobscouse, a Norwegian stew with beef, potato, onion, and carrot * Lancashire hotpot, an English stew *

Lecsó Lecsó ( en, Lecho, ; hu, lecsó ; Czech and Slovak: ''lečo''; german: Letscho; pl, leczo; Russian and ua, лечо) is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, ...

, a summertime favourite in Hungary, vegetable stew with

bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...

and

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

as main ingredients * Linseneintopf ("lentil stew") *

Lobby Lobby may refer to: * Lobby (room), an entranceway or foyer in a building * Lobbying, the action or the group used to influence a viewpoint to politicians :* Lobbying in the United States, specific to the United States * Lobby (food), a thick st ...

, a stew from Staffordshire, England *

Locro Locro (from the Quechua ''ruqru'') is a hearty thick squash stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Ar ...

, a stew (mainly in the

Andes The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...

region) * Machanka, a

Belarus Belarus,, , ; alternatively and formerly known as Byelorussia (from Russian ). officially the Republic of Belarus,; rus, Республика Беларусь, Respublika Belarus. is a landlocked country in Eastern Europe. It is bordered by ...

and

Ukraine Ukraine ( uk, Україна, Ukraïna, ) is a country in Eastern Europe. It is the second-largest European country after Russia, which it borders to the east and northeast. Ukraine covers approximately . Prior to the ongoing Russian inva ...

pork stew * Matelote, a

fish stew made with freshwater fish, fish stock, and wine *

Mechado Mechado is a braised beef dish originating from the Philippines inspired by culinary methods of Spain, of which it was a former colony. Soy sauce and calamansi fruits are key ingredients to the braising liquid. Etymology The name ''mechado'' ...

, a

Philippine The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...

beef stew * Moppelkotze *

Moqueca Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. The name moqueca comes from the term ''mu'keka ...

, a Brazilian stew with fish (or shrimp, crab, or other seafoods) as its main ingredient * Mućkalica, a Serbian stew * Nihari, a Pakistani

stew made overnight and served for breakfast *

Nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ''ito konnyaku'' and vegetables. Nikujaga is an example of ''yōshoku'' ( Western-influenced Japanese cuisine). Generally, potatoes make up ...

, a

beef and potato stew * Oil down, national dish of

Grenada Grenada ( ; Grenadian Creole French: ) is an island country in the West Indies in the Caribbean Sea at the southern end of the Grenadines island chain. Grenada consists of the island of Grenada itself, two smaller islands, Carriacou and Pet ...

, made of

breadfruit Breadfruit (''Artocarpus altilis'') is a species of flowering tree in the mulberry and jackfruit family ( Moraceae) believed to be a domesticated descendant of '' Artocarpus camansi'' originating in New Guinea, the Maluku Islands, and the Phil ...

, salted meat,

dumplings Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish ...

callaloo Callaloo (many spelling variants, such as kallaloo, calaloo, calalloo, calaloux or callalloo; ) is a popular Caribbean vegetable dish. There are many variants across the Caribbean, depending on the availability of local vegetables. The main in ...

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...

spices A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are ...

Olla podrida (, also , , ; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "powerful pot") is a Spanish stew, usually made with chickpeas or beans, and assorted meats like pork ...

, a

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...

red bean stew * Pašticada, a Croatian stew from the region of

Dalmatia Dalmatia (; hr, Dalmacija ; it, Dalmazia; see names in other languages) is one of the four historical regions of Croatia, alongside Croatia proper, Slavonia, and Istria. Dalmatia is a narrow belt of the east shore of the Adriatic Sea, str ...

* Peperonata, an Italian stew made with peppers * Pepposo, a Tuscan beef stew * Pescado Blanco, a white fish stew from

Pátzcuaro Pátzcuaro () is a city and municipality located in the state of Michoacán. The town was founded sometime in the 1320s, at first becoming the capital of the Purépecha Empire and later its ceremonial center. After the Spanish took over, Vasco de ...

Michoacán Michoacán, formally Michoacán de Ocampo (; Purépecha: ), officially the Free and Sovereign State of Michoacán de Ocampo ( es, Estado Libre y Soberano de Michoacán de Ocampo), is one of the 32 states which comprise the Federal Entities of ...

, Mexico *

Pichelsteiner Pichelsteiner is a German stew that contains several kinds of meat and vegetables. Preparation In the first step, beef, pork and mutton are seared. Then the vegetables are added, which are usually potatoes, diced carrots and parsley roots, cut ...

a traditional German stew *

Pörkölt Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe. In Hungary Pörkölt is a Hungarian stew with boneless meat, paprika, and some vegetables. It should not be confused with ''Goulash'', a stew with ...

, a Hungarian meat stew resembling goulash, flavoured with

* Potjiekos, a South African stew * Pot-au-feu, a simple French beef stew *

Pozole Pozole (; from nah, pozoll, meaning ''cacahuazintle'', a variety of corn or maize) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished w ...

, a

Mexican Mexican may refer to: Mexico and its culture *Being related to, from, or connected to the country of Mexico, in North America ** People *** Mexicans, inhabitants of the country Mexico and their descendants *** Mexica, ancient indigenous people ...

stew or soup * Puchero, a stew from

Andalusia Andalusia (, ; es, Andalucía ) is the southernmost autonomous community in Peninsular Spain. It is the most populous and the second-largest autonomous community in the country. It is officially recognised as a "historical nationality". The ...

, Spain, also common in South America and the

* Pulusu, is a form of stew from Andhra Pradesh in India that is typically sour and cooked with

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabacea ...

paste *

Ratatouille Ratatouille ( , ), oc, ratatolha , is a French Provençal dish of stewed vegetables which originated in Nice, and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include ...

, a French vegetable stew * Ragoût de Porc, a French pork stew * Sambar, a thick vegetable stew, from South India *

Sancocho Sancocho (from the Spanish verb ''sancochar'', "to parboil") is a traditional soup in several Latin American cuisines. Variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Ecuador, Panama, Puerto Rico, Tri ...

, a stew from the Caribbean *

Scouse Scouse (; formally known as Liverpool English or Merseyside English) is an accent and dialect of English associated with Liverpool and the surrounding county of Merseyside. The Scouse accent is highly distinctive; having been influenced he ...

, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as

Liverpool Liverpool is a City status in the United Kingdom, city and metropolitan borough in Merseyside, England. With a population of in 2019, it is the List of English districts by population, 10th largest English district by population and its E ...

* Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices, and '' kecap manis'' (sweet soy sauce) from Indonesia * Steckrübeneintopf (based on

rutabaga Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots), and turnip (Scott ...

) * Slumgullion, a watery stew of meat and vegetables * Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked or served * Tocană, a Romanian stew prepared with tomato, garlic, and sweet paprika * Tharid, a traditional

Arab The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

stew of bread in broth * Waterzooi, a

Belgian Belgian may refer to: * Something of, or related to, Belgium * Belgians, people from Belgium or of Belgian descent * Languages of Belgium, languages spoken in Belgium, such as Dutch, French, and German *Ancient Belgian language, an extinct languag ...

stew *

Yahni Yakhni ( fa, یخنی , ar, يخني, ur, یخنی, hi, यख़नी, el, γιαχνί), yahni ( Turkish), or yahniya ( bg, яхния, Serbian, mk, јанија) is a class of dishes prepared in a vast area from South Asia to the Balkans. ...

, a

(γιαχνί), Turkish, and Persian stew

References

External links

Stew recipes
Food.com.
Jäger-Eintopf (hunter's Stew) Recipe

{{Cooking techniques Cooking techniques Culinary terminology World cuisine Types of food de:Eintopf

History

Types

List of stews

See also

References

External links