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 1713 recipes in total:


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

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The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild 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...

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

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.

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.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...


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