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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!
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Alphabetical list of stew recipes follow (limited to 100 recipes per page). There are 1783 recipes in total:
| Étouffée — Joe's Crab Shack Copycat Origin: American | Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Asparagus Risotto with Black Truffle Coulis Origin: Monaco |
| A Different Sauerbraten Origin: German | All Day Crockpot Delight Origin: America | Asparagus Risotto with Jus de Viande Origin: Monaco |
| A Good Cassoulet Origin: France | 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 in Tomato Fondue Origin: British |
| African Chow Mein Origin: African Fusion | Apple and Tamarillo Compote Origin: British | Baked Beans with Nigerian Seasonings Origin: African Fusion |
| African Green Pepper and Spinach Origin: East Africa | Apple Beef Origin: Germany | Baked Chicken in a Peanut Sauce Origin: Sierra Leone |
| African Guinea Fowl Origin: Guinea | Apple Compote Origin: British | Baked Chicken in Groundnut Sauce Origin: Tanzania |
| Afrikaanse Stoofschotel Origin: Lesotho | Appulmoy (Apple Stew) Origin: English | Baked Parsnips Irish Style Origin: Ireland |
| Afriki Yakhni Origin: Southern Africa | Apricot Chicken Origin: Australia | Baked Sausages with Apples, Oyster Mushrooms and Cider Origin: British |
| Afritadang Manok (Watermelon Barbecue Sauce) Origin: Philippines | Apricot Nectar Origin: Australia | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Arabic Aseeda Origin: Arabic | Balti Chicken Pasanda Origin: India |
| Ago Glain Origin: Benin | Ardshane House Irish Stew Origin: Ireland | Bamia (Okra in Tomato Sauce) Origin: Egyptian |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Argest knemest arnion ste saltsa lemoni-anethoy (Braised Lamb Shanks in Lemon-dill Sauce) Origin: Greece | Banana and Corn Casserole Origin: Swaziland |
| Ajlouke et Potiron (Pumpkin Dip) Origin: Tunisia | Armenian Bamiya (Okra Stew) Origin: Armenia | Banana Porridge Origin: Jamaica |
| Akoho sy Voanio (Chicken in Coconut Milk) Origin: Madagascar | Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Banga Soup Origin: Nigeria |
| Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American | Bangladeshi Fish Korma Origin: Bangladesh |
| Alapa (Palm-oil Stew) Origin: Nigeria | Arroz con Leche (Rice with Milk) Origin: Colombia | Bangladeshi Vindaloo Origin: Bangladesh |
| Aleecha Origin: Ethiopia | Arroz con Pollo (Chicken With Rice) Origin: Mexico | Banku II Origin: Ghana |
| Alitcha Birsen Origin: Eritrea | Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola | Baptismal Pot Origin: German |
| Aliter cucumeres (Cucumber with Fennel Seed) Origin: Roman | Arroz Español (Spanish Rice) Origin: Spain | Barbecue Beef Stew Origin: American |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Arroz Integral com Mantiega de Amendoim e Bananas Origin: Angola | Barbecue Brisket Origin: American |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Arroz Verde (Green Rice) Origin: Angola | Barbecue Pork Roast Origin: American |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Aruba Chicken Origin: Aruba | |
| Aliter patina de aparagis (A Dish of Asparagus, Another Way) Origin: Roman | Asian Duck Curry Origin: Fusion |
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
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.
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.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
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!
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.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.