Welcome to the Celtnet Stews Recipes Home Page

Welcome to Celtnet's Stews Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the stews and stewing recipes added to this site. Apart from roasting, stewing is humanity's oldest form of cookery. All you need is a clay-lined pit or a coir basket and a few hot stones. Stews only need a single fire as well, which is why they remain popular in developing countries. Stews tenderize meat and vegetables and make the most of poor ingredients. As one-pot dishes they are also extremely easy and convenient to prepare. The collection of stews in this site is probably the most extensive of all the recipe collections, and this simply reflects the global popularity of these dishes. You will also see how stews have been cooked throughout human history. You should also note that Africans call what we would term stews 'soups' so don't worry if you see the term 'soup' in a recipe title, no mistake has been made. Stews can be thought of as big, hearty comfort food ideal for chilly winters!

Alphabetical list of stew recipes follow (limited to 100 recipes per page). There are 1827 recipes in total:


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Étouffée — Joe's Crab Shack Copycat
     Origin: American
Aliter Lenticulam
(Lentils, Another Way)
     Origin: Roman
Arroz Verde
(Green Rice)
     Origin: Angola
A Different Sauerbraten
     Origin: German
Aliter patina de aparagis
(A Dish of Asparagus, Another Way)
     Origin: Roman
Aruba Chicken
     Origin: Aruba
A Good Cassoulet
     Origin: France
Aliter patina de asparagis frigida
(Cold Asparagus Dish with Woodock)
     Origin: Roman
Asian Duck Curry
     Origin: Fusion
A Messe of Greens
     Origin: British
All Day Crockpot Delight
     Origin: America
Asparagus Risotto with Black Truffle Coulis
     Origin: Monaco
A New Hot Pot
( A New Hot Pot)
     Origin: British
Alligator in Sauce Piquante
     Origin: Cajun
Asparagus Risotto with Jus de Viande
     Origin: Monaco
A Potage of Roysons
(A Pudding of Raisins)
     Origin: English
Allula Guisado
(Braised Squid)
     Origin: Portugal
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Atklit
(Vegetable Bowl)
     Origin: Ethiopia
Abbacchio alla Cacciatore
(Lamb Cacciatore)
     Origin: Italy
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Abenkwan
(Palm Oil Soup)
     Origin: Ghana
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Achhar
     Origin: Nepal
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Azuki Beans with Squash and Kombu
     Origin: Japan
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Ancient Pork Stew
     Origin: Ancient
Babotee
     Origin: South Africa
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Angolan Feijoada
     Origin: Angola
Baby Carrots and Onions in Cream
     Origin: Ireland
Aduki Beans
     Origin: Japanese
Angolan Vegetable Soup
     Origin: Angola
Bachalu Gomes
(Salt Cod with Potatoes)
     Origin: Angola
Adun
     Origin: Nigeria
Anguillan Rice and Peas
     Origin: Anguilla
Bacon and Rice Creole
     Origin: Louisiana
Afia Efere
(White Soup)
     Origin: Nigeria
Antipasto Rice
     Origin: Italian
Baeckeofe
     Origin: German
African Chow Mein
     Origin: African Fusion
Apple and Plum Compote
     Origin: British
Bahamanian Lobster Curry
     Origin: Bahamas
African Green Pepper and Spinach
     Origin: East Africa
Apple and Rhubarb Compote
     Origin: British
Baked Beans in Tomato Fondue
     Origin: British
African Guinea Fowl
     Origin: Guinea
Apple and Tamarillo Compote
     Origin: British
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Afrikaanse Stoofschotel
     Origin: Lesotho
Apple Beef
     Origin: Germany
Baked Chicken in a Peanut Sauce
     Origin: Sierra Leone
Afriki Yakhni
     Origin: Southern Africa
Apple Compote
     Origin: British
Baked Chicken in Groundnut Sauce
     Origin: Tanzania
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Appulmoy
(Apple Stew)
     Origin: English
Baked Parsnips Irish Style
     Origin: Ireland
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Apricot Chicken
     Origin: Australia
Baked Sausages with Apples, Oyster Mushrooms and Cider
     Origin: British
Ago Glain
     Origin: Benin
Apricot Nectar
     Origin: Australia
Baked Tilapia with Pineapple and Black Beans
     Origin: Costa Rica
Agushi Soup
(Ghanaian Egusi Soup)
     Origin: Ghana
Arabic Aseeda
     Origin: Arabic
Balti Chicken Pasanda
     Origin: India
Ajlouke et Potiron
(Pumpkin Dip)
     Origin: Tunisia
Ardshane House Irish Stew
     Origin: Ireland
Bamia
(Okra in Tomato Sauce)
     Origin: Egyptian
Akoho sy Voanio
(Chicken in Coconut Milk)
     Origin: Madagascar
Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce)
     Origin: Greece
Banana and Corn Casserole
     Origin: Swaziland
Akotonshi
(Ghanaian Stuffed Crabs)
     Origin: Ghana
Armenian Bamiya
(Okra Stew)
     Origin: Armenia
Banana Porridge
     Origin: Jamaica
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
Banga Soup
     Origin: Nigeria
Albanian Veal Casserole
     Origin: Albania
Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce)
     Origin: American
Bangladeshi Fish Korma
     Origin: Bangladesh
Aleecha
     Origin: Ethiopia
Arroz con Leche
(Rice with Milk)
     Origin: Colombia
Bangladeshi Vindaloo
     Origin: Bangladesh
Alitcha Birsen
     Origin: Eritrea
Arroz con Pollo
(Chicken With Rice)
     Origin: Mexico
Banku II
     Origin: Ghana
Aliter cucumeres
(Cucumber with Fennel Seed)
     Origin: Roman
Arroz de Coco e Papaia
(Rice with Coconut and Papaya)
     Origin: Angola
Baptismal Pot
     Origin: German
Aliter haedinam sive agninam excaldatam
(Lamb Stew)
     Origin: Roman
Arroz Español
(Spanish Rice)
     Origin: Spain
Aliter ius in pisce elixo
(Fish Cooked in its Own Juice)
     Origin: Roman
Arroz Integral com Mantiega de Amendoim e Bananas
     Origin: Angola

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Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...


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