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, and others, 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.
Stews
NameImageOriginTraditional proteinDescription and distinctive ingredientsAjí de gallinaPeruFowlPeruvian chicken stewAlicotFranceOffalStew made with poultry giblets and possibly the head, feet and wing tipsAndrajosSpain (Jaén)GameStew of tomatoes, onions, garlic, red pepper, and rabbit, thickened with cake flourAsam pedasIndonesiaMalaysiaFishSour and spicy stew dish made of seafood, typically fish, cooked in tamarind fruit juice, chili, and other spicesBalbacuaPhilippinesBeefBeef stew made from beef and collagen-rich parts of beef stewed for four to six hours in various spicesBamiaEgyptLambStew prepared with okra and lamb as primary ingredientsBeef bourguignonFrance(Burgundy)BeefStew 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 mushroomsBeef StroganoffRussiaFranceBeefBeef 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 stewLithuaniaBeaverStew made beaver meat, mashed potatoes and various vegetablesBicol expressPhilippinesPork or beefStew made from long chillies, pork or beef, coconut milk, shrimp paste or stockfish, onions, pork, and garlicBigosPolandUkraineLithuaniaPorkStew that features white cabbage, sauerkraut, various cuts of meat and sausages, often whole or puréed tomatoes, honey, and mushrooms Birnen, Bohnen und SpeckGermanyPorkTypical dish in which pears, beans, and bacon are cooked togetherBirriaMexicoGoatSpicy meat stew made of pork, goat, lamb, or mutton that is traditionally served on holidays, such as ChristmasBlanquette de veauFranceVealBright veal ragout with mirepoixBlindhuhnGermany(Westphalia)PorkA stew of the Westphalian cuisine prepared with beans, vegetables, and baconBooyahUnited States(Upper Midwest)VariousThick stew popular in the Upper Midwestern United States with meat and vegetables, often prepared communally in large kettles, with several different meatsBosanski lonacBosnia and HerzegovinaLambTypical Bosnian dish with beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground)BouillabaisseFrance(Marseille)SeafoodBony fish and seafood stew with vegetables and Provençal herbs and spices: The name refers to a "simmering boil", the temperature of cooking the stew.BrongkosIndonesia(Yogyakarta andCentral Java)BeefMeat (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 spicesBrodettoItalyFishFish 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.BrudetCroatiaMontenegroFishA fish stew that is usually eaten with polenta, similar to Italian brodettoBrunswick stewUnited States(South)GameTomato-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)ItalyArgentinaUruguayOffalItalian 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 WallChinaFishCantonese variation on shark fin soupBuğu kebabıTurkeyLambTurkish lamb and vegetable stew with a kebab nameBurgooUnited States(Midwest andSouth)GameTraditionally 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 stewCentral Europe VegetarianPrepared using cabbage as a main ingredient: Pictured is kapuska.CacciatoreItalyFowlA stew with braised chicken (pollo alla cacciatora), sometimes with rabbit (coniglio alla cacciatora), tomatoes, onions, herbs, often bell peppers, and sometimes wine. CacciuccoItalyFishA 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. CachupaCape VerdeGoatSlow-cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat, or chicken)CaldeiradaPortugalSeafoodStew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomatoes and onions Caldereta de corderoSpainLambLamb or mutton stewCaldo aváParaguayOffalStew made of beef tripes, chitterlings, heart, and matambre Caldo gallego SpainPorkStew made with fatty pork, white beans, and greens (cabbage or spring greens), literally means "Galician broth"CallalooCaribbeanWest AfricaVegetarianCaribbean dish made of leaf vegetables, amaranth, capsicum, and taroCallosSpain OffalA 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.CaparronesSpain(La Rioja)SausageStew made of caparrón (a variety of red kidney beans) and a spicy chorizo sausageCaponataItaly(Sicily)VegetarianVegetable stew from Sicily that consists mainly of aubergine (eggplant) tomato sauce, onions, celery, olives, capers, and Agrodolce.Capra e fagioliItaly(Liguria)GoatStew made of goat meat, white wine, and white pigna beansCarbonadaArgentina, UruguayBeefTraditional Argentinian and Uruguayan sweet-sour beef, squash, and apricot stew, traditionally served inside a squashCarbonade flamande Belgium, FranceBeefTraditional 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 mechadaColombiaChileVenezuelaBeefLatin American beef stewCassouletFrance(Languedoc)Fowl and sausageFrench dish that consists of slow-cooked meat, typically pork sausages, pork, goose, duck, and sometimes mutton, with white haricot beansCawlUnited Kingdom(Wales)LambLamb stew (beef or hock in Pembrokeshire), which includes vegetables, such as leeks and potatoes, as well as carrots, celery, onion, parsnip, swede, and turnipChairoBoliviaBeefMeat and vegetable stew with potato starch (chuños), onions, carrots, potatoes, white corn, beef, and wheat kernelsChakapuliGeorgiaLambPopular 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 saltChapeaDominican RepublicSausageTraditional dish from the countryside that consists of cooked red beans with longaniza (Dominican sausage), rice, ripe plantain, and mashed squash used as a thickenerChicken mullUnited States(South)FowlA 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 pastelPhilippinesChicken or porkStew or pie made with chicken, sometimes pork, sausages, mushrooms, peas, carrots, potatoes, soy sauce, and various spices in a creamy sauce.Chili con carneMexicoBeefA spicy stew that traditionally features chopped or ground beef, chili peppers, and other ingredients. CholentFranceBeef, chicken or gooseSlowly 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.ChraimeMaghrebFishFish stewed with tomatoes and peppers, flavored with hot peppers and spices Chupe AndinoAndesGameRefers to various stews and soups that are prepared in Andes Mountains region of South AmericaChupínUruguayFishMade 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.CiambottaItalyVegetarianTypically 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.CioppinoUnited States(San Francisco)FishAn 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 lebaniegoSpain(Cantabria)Pork and offalIts 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 madrileñoSpain(Madrid)PorkIts 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.