List of stews

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, etc.), 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.

See also: List of soups and Category:Soups

Stews
Name Image Origin Traditional
protein		 Description and distinctive ingredients
Ají de gallina Peru Fowl Peruvian chicken stew
Alicot France Offal Stew made with poultry giblets and possibly the head, feet and wing tips
Andrajos Spain (Jaén) Game Stew of tomatoes, onions, garlic, red pepper, and rabbit, thickened with cake flour
Asam pedas Indonesia
Malaysia		 Fish Sour and spicy stew dish made of seafood, typically fish, cooked in tamarind fruit juice, chili, and other spices
Balbacua Philippines Beef Beef stew made from beef and collagen-rich parts of beef stewed for four to six hours in various spices
Bamia Egypt Lamb Egyptian stew prepared with lamb and okra as primary ingredients
Beef bourguignon France
(Burgundy)		 Beef Stew made of beef braised in red wine (traditionally red Burgundy)[1] and beef broth, generally flavoured with garlic, onions, and a bouquet garni, with pearl onions and mushrooms
Beef Stroganoff Russia
France		 Beef Beef Stroganoff or beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream).
Bicol Express Philippines Pork or beef Stew made from long chillies, pork or beef, coconut milk, shrimp paste or stockfish, onions, pork, and garlic
Bigos Poland
Ukraine
Lithuania		 Pork Stew that features white cabbage, sauerkraut, various cuts of meat and sausages, often whole or puréed tomatoes, honey, and mushrooms
Birnen, Bohnen und Speck Germany Pork Typical dish in which pears, beans, and bacon are cooked together
Birria Mexico Goat Spicy meat stew made of pork, goat, lamb, or mutton that is traditionally served on holidays, such as Christmas
Blanquette de veau France Veal Bright veal ragout with mirepoix
Blindhuhn Germany
(Westphalia)		 Pork A stew of the Westphalian cuisine prepared with beans, vegetables, and bacon
Booyah United States
(Upper Midwest)		 Various Thick stew popular in the Upper Midwestern United States with meat and vegetables, often prepared communally in large kettles, with several different meats
Bosanski lonac Bosnia and Herzegovina Lamb Typical Bosnian dish with beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground)
Bouillabaisse France
(Marseille)		 Seafood Bony fish and seafood stew with vegetables and Provençal herbs and spices: The name refers to a "simmering boil", the temperature of cooking the stew.
Brongkos Indonesia
(Yogyakarta and
Central Java)		 Beef Meat (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 spices
Brodetto Italy Fish Fish stew typical of the Eastern (Adriatic) coast of Italy: It may slightly vary from place to place; in Veneto. it can be eaten with polenta, while in Abruzzo, tomato sauce is added. It is similar to Croatian brudet.
Brudet Croatia Fish Fish stew that is usually eaten with polenta, similar to Italian brodetto
Brunswick stew United States
(South)		 Game Tomato-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.
Buseca Italy
Argentina
Uruguay		 Offal Italian 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 Wall China Fish Cantonese variation on shark fin soup
Buğu kebabı Turkey Lamb Turkish lamb and vegetable stew with a kebab name
Burgoo United States
(Midwest and
South)		 Game Traditionally 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 stew Central Europe Vegetarian Prepared using cabbage as a main ingredient: Pictured is kapuska.
Cacciucco Italy Fish A 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.
Cachupa Cape Verde Goat Slow-cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat, or chicken)
Caldeirada Portugal Seafood Stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomatoes and onions
Caldereta de cordero Spain Lamb Lamb or mutton stew
Caldo avá Paraguay Offal Stew made of beef tripes, chitterlings, heart, and matambre
Caldo gallego Spain Pork Stew made with fatty pork, white beans, and greens (cabbage or spring greens), literally means "Galician stew"
Callaloo Caribbean
West Africa		 Vegetarian Caribbean dish made of leaf vegetables, amaranth, capsicum, and taro
Callos Spain Offal A 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.
Caparrones Spain
(La Rioja)		 Sausage Stew made of caparrón (a variety of red kidney beans) and a spicy chorizo sausage
Caponata Italy
(Sicily)		 Vegetarian Vegetable stew from Sicily that consists mainly of aubergine (eggplant) tomato sauce, onions, celery, olives, capers, and Agrodolce.
Capra e fagioli Italy
(Liguria)		 Goat Stew made of goat meat, white wine, and white pigna beans
Carbonada Argentina, Uruguay Beef Traditional Argentinian and Uruguayan sweet-sour beef, squash, and apricot stew, traditionally served inside a squash
Carbonade flamande Belgium Beef Traditional 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 mechada Colombia
Chile
Venezuela[2]		 Beef Latin American beef stew
Cassoulet France
(Languedoc)		 Fowl and sausage French dish that consists of slow-cooked meat (typically pork sausages, pork, goose, duck, and sometimes mutton) with white haricot beans
Cawl United Kingdom
(Wales)		 Lamb Lamb stew (beef or hock in Pembrokeshire), which includes vegetables, such as leeks and potatoes, as well as carrots, celery, onion, parsnip, swede, and turnip
Chairo Bolivia Beef Meat and vegetable stew with potato starch (chuños), onions, carrots, potatoes, white corn, beef, and wheat kernels
Chakapuli Georgia Lamb Popular 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 salt
Chapea Dominican Republic Sausage Traditional dish from the countryside that consists of cooked red beans with longaniza (Dominican sausage), rice, ripe plantain, and mashed squash used as a thickener
Chicken mull United States
(South)		 Fowl A 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 pastel Philippines Chicken or pork Stew or pie made with chicken (sometimes pork), sausages, mushrooms, peas, carrots, potatoes, soy sauce, and various spices in a creamy sauce
Chili con carne United States
(Texas)		 Beef A spicy stew that traditionally features chopped or ground beef, chili peppers, and other ingredients.
Cholent Judea Lamb Slowly simmered Jewish stew that cooks overnight and is traditionally served on Shabbat. Its main ingredients are meat, potatoes, chickpeas, and barley; some recipes (Sephardi) include rice and substitute chicken for lamb or beef.
Chupe Andino Andes Game Refers to various stews and soups that are prepared in Andes Mountains region of South America
Chupín Uruguay Fish Made 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.
Ciambotta Italy Vegetarian Typically 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.
Cioppino United States
(San Francisco)		 Fish An 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 lebaniego Spain
(Cantabria)		 Pork and offal Its 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 madrileño Spain
(Madrid)		 Pork Its 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 also added.
Cocido montañés Spain
(Cantabria)		 Pork and offal Also known as highlander stew. It is made with two vegetal ingredients, dried large white beans and collard greens (berza). The rest of the elements of this recipe are known as compangu, meat ingredients from the pig slaughter: bacon (tocino), pork ribs (costilla), black pudding (morcilla) with rice, and chorizo.
Compote Game Game stew made for example from rabbit, partridge, or pigeon
Coq au vin France Fowl French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic
Cotriade France
(Brittany)		 Fish Breton-style stew made with potatoes and many kinds of fish, but without shellfish
Cozido/Cocido Portugal
Spain		 Various Stew made with different meats and vegetables; numerous regional variations exist throughout Portugal and Spain
Cream stew Japan Various Cream stew is a Japanese Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux.
Daube France
(Provence)		 Beef Classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan.
Dillegrout United Kingdom
(England)		 Fowl Chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington.[3]
Dimlama Uzbekistan Lamb Stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.
Dinuguan Philippines Offal Filipino savory stew of meat or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.
Drokpa Katsa Tibet Offal Stewed tripe, with curry, fennel, monosodium glutamate, and salt.
Escudella i carn d'olla Spain
(Catalonia)		 Sausage Stew that contains a pilota (a very big meatball spiced with garlic and parsley); it also contains vegetables, such as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarras, and other types of meat can be used.
Étouffée United States
(Louisiana)		 Seafood Seafood dish of the Creole cuisine of Louisiana that is usually served over rice. Literally means "smothered" in French.
Fabada Asturiana Spain
(Asturias)		 Pork Fabada is made with dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán). Some recipes also call for longaniza.
Fabes con almejas Spain
(Asturias)		 Seafood Clam stew that calls for small clams, fava beans, onions, garlic, salt, saffron, bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika.
Fahsa Yemen Lamb Stew made of lamb cutlets with lamb broth. Spices and holba (fenugreek) are added after cooking.
Fårikål Norway Lamb Traditional dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and optionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. Literally means "mutton in cabbage".
Fasole cu cârnaţi Romania Sausage Dish consisting of baked beans, sausages or smoked ham.
Feijoada Brazil
Portugal
Uruguay		 Beef Stew of beans with beef or pork, and may include other vegetables.
Fesenjān Iran Fowl Thick, tart stew made from pomegranate juice and ground walnuts; traditionally made with poultry, but variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are not unusual.
Flaki Poland Beef Meat stew with common ingredients, including beef tripe, beef, bay leaf, parsley, carrots, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram.
Főzelék Hungary Vegetarian Very thick vegetable soup, so it may be considered a stew. Sometimes served with meatballs and often eaten as a side dish.
Fricot Canada
(Acadia)		 Various Consists of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used are chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork.
Gaisburger Marsch Germany
(Swabia)		 Beef Swabian dish made from meat with cooked potatoes and spätzle.
Galinhada Brazil Fowl Stew of rice and chicken.
Garbure France
(Gascony)		 Pork Stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
Ghapama Armenia Vegetarian Sweet pumpkin stew, traditionally cooked in the pumpkin shell; does not contain meat.
Ghormeh sabzi Iran Vegetarian (but often served with beef) Dish that consists of a mixture of sautéed herbs, consisting mainly of parsley, leek, and a smaller amount of fenugreek leaves, where this is usually the dry herb of the mix.
Goat water Montserrat Goat A national dish of Montserrat prepared with goat meat and vegetables.
Goulash Hungary Beef Soup or stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.
Guatitas Chile
Ecuador		 Offal Stew whose main ingredient is pieces of tripe.
Guiso carrero Argentina
Uruguay		 Beef Traditional stew made with beef, chorizo, white beans, chickpeas, potato, sweet potato, squash, carrots, onions and noodles, condimented with adobo, a species mix of oreganon, thyme, cumin, paprika and chili.
Gumbo United States
(Louisiana)		 Seafood & sausage Stew or soup that consists primarily of a strongly-flavored stock, with meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onions.
Güveç Turkey Lamb Vegetable and meat stew made with mutton or veal and common to Balkan countries.
Guyana Pepperpot Guyana Various Stewed meat dish, strongly flavored with cinnamon, hot chili peppers, and cassareep (a special sauce made from the cassava root). Beef, pork, and mutton are the most popular meats used, though chicken is also used.
Hachee Netherlands Various Traditional Dutch stew based on diced meat, fish or poultry, and vegetables.
Hasenpfeffer Germany Game Traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and wine, in a marinade thickened with the animal's blood.
Hochepot France Beef Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables.
Hoosh United States Beef (dried) Thick stew made from pemmican (a mix of dried meat, fat, and cereal) or other meat, thickener such as ground biscuits, and water. Used on expeditions to frozen polar regions.
Hot pot China
Taiwan
Mongolia		 Various Stew made with a variety of raw meats, seafood, vegetables, noodles, dumplings, etc., all cooked at the table in a simmering hot pot of broth.
Irish stew Ireland Lamb Traditional stew made from lamb or mutton, as well as potatoes, carrots, onions, and parsley.
Islim or patlıcan kebabı Turkey Lamb Traditional stew made from veal or mutton and eggplants, also having tomatoes and green peppers.
Istrian stew Croatia Pork Stew whose main ingredients are beans, sauerkraut, potatoes, bacon, and spare ribs; the main seasoning is garlic.
Jugged hare France
United Kingdom		 Game Stew prepared using rabbit or hare as a main ingredient.
Karhi Indian Subcontinent Vegetarian Spicy stew with a thick gravy based on chickpea flour (called besan in Urdu / Hindi). Contains vegetable fritters called pakoras, to which sour yoghurt is added to give it a little sour taste.
Kadyos, baboy, kag langka Philippines Pork Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)[4]
Kadyos, manok, kag ubad Philippines Fowl Pigeon peas, chicken, and banana pith[5][6]
Kaldereta Philippines Goat Dish whose common ingredients are goat shoulders with tomato paste and liver spread.
Kalops Sweden Beef Swedish stew made of beef, onion, allspice, bay leaves and sometimes carrots. Often eaten with beetroot and potatoes.
Kamounia Sudan
Egypt
Tunisia		 Beef Beef and liver stew prepared with cumin
Kapuska Turkey Veal Cabbage and veal stew.
Kare-kare Philippines Beef Popular stew made from a peanut-based sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken.
Karelian hot pot Finland Beef and pork Traditionally made of a combination of pork and beef, but lamb can also be used. The hot pot is usually seasoned with black peppercorns and salt. Other seasonings such as allspice and bay leaf may be used too. Common vegetables such as carrot, onion, and root vegetables are acceptable additions to the stew.
Kig ha farz France
(Brittany)		 Various Stew consisting of various meats (hock, beef and lamb) simmered in a broth with carrots, potatoes, cabbage and a large buckwheat flour based dumpling. Literally means "meat and stuffing" in Breton. Known mainly in Finisterre.
Korma India
Pakistan
Bangladesh		 Various Meat and/or vegetables is seared, then braised with stock or yogurt kept below curdling temperature with a mixture of spices (including ground coriander, cumin, and Indian bay. Traditionally cooked in a pot set over a very low fire, with coals on the lid. A korma can be mildly spiced or fiery, and may use lamb, beef, chicken, fish; some kormas combine meat and vegetables such as spinach or cauliflower.
Kuru fasulye Turkey Lamb Stew consisting of dry beans, generally with meat (veal or mutton) and pastırma or sucuk in its broth, with tomato paste. Pictured here is the vegetarian variant.
Lancashire hotpot United Kingdom
(England)		 Lamb Dish made traditionally from lamb or mutton, and onion topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat.
Läskisoosi Finland Pork Pork chops grilled in butter with onions and flour, stirred in water with salt and pepper.
Lecsó Hungary
Czech Republic		 Vegetarian Thick vegetable stew which features peppers, tomato, onion, lard, salt, sugar and ground paprika as a base recipe.
Linat-an Philippines Pork Pork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables.
Lobster stew Spain
(Menorca)		 Seafood Stew made from lobster, which is added to a sofrito with onion, tomato, garlic and parsley; then boiled, and is eaten with thin slices of bread.
Locro Argentina
Bolivia
Chile
Ecuador
Peru		 Beef Hearty thick stew whose main ingredients are corn, some form of meat (usually beef, pork, and chorizo, but sometimes beef jerky or cheese), and vegetables. Other ingredients vary widely, and typically include onion, beans, potato, squash or pumpkin.
Lunggoi Katsa Tibet Offal Dish consisting of stewed sheep's head, with curry, fennel, monosodium glutamate, and salt.
Maafe West Africa Various Stew that is made from lamb, beef, or chicken, cooked with a sauce based on tomatoes and groundnuts (peanuts).
Maconochie United Kingdom
(England)		 Beef Stew of sliced turnips and carrots in a thin soup that was especially made by the "Maconochie Company" for soldiers during World War I
Mazamorra Latin America
Portugal
Spain		 Milk Sweet stew prepared with corn (maize) as a primary ingredient.
Mechado Philippines Beef Stew of Spanish origin, traditionally made with larded beef, but now also made with leaner cuts. Marinating in soy sauce and calamansi juice give it a Filipino flavor.
Mjave lobio Georgia Vegetarian Dish of stewed beans, tomatoes and onion.
Moambe Central Africa Fowl Dish prepared with a sauce usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm.
Mocotó Brazil
Portugal		 Offal Dish made from cow's feet, stewed with beans and vegetables.
Molagoottal India Vegetarian South Indian stew with coconut and lentils as a base.
Moqueca Brazil Fish Stew based on salt water fish, tomatoes, onions, garlic and coriander.
Mulligan stew United States Various Dish similar to Irish stew, Brunswick stew, or burgoo, as improvised by American hobos from available or scavenged ingredients, such as squirrel or opossum.
Navarin France Lamb French ragoût (stew) of lamb or mutton. Often, vegetables are added.
Ndolé Cameroon Fish National dish of Cameroon, a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
Nikujaga Japan Beef Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.
Nilaga Philippines Beef A traditional meat stew or soup from the Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.[7][8]
Oil Down Grenada Fowl Stew made of breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables, all stewed in coconut milk, herbs, and spices. National dish of Grenada, but also popular in Trinidad and Tobago (with hot peppers and no dumplings.)
Olla podrida Spain Pork Spanish stew made from pork and beans and an inconsistent, wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used.
Ollada Spain
(Valencia)		 Sausage Stew based on boiling vegetables and meat in a casserole.
Ostrich stew South Africa Fowl Ostrich stew is a stew prepared using ostrich meat as a primary ingredient. Additional ingredients can include vegetables such as onion, celery and carrot, tomatoes, soup stock and wine.
Ostropel Romania Fowl Stew that is primarily made from chicken mixed with a thick tomato sauce.
Oyster stew United States Seafood Stew made from oysters with milk and cream
Paya Pakistan
India		 Goat Stew made with alliums, ginger, spices, and (goat or sheep) trotters. Coveted for its spicy and fatty broth which is rich in gelatin and animal fat (both rendered from the trotter bones and joints). It is preferred as breakfast with Naan bread.
Paila marina Chile Seafood Typical stew that is usually made of a shellfish stock containing different kinds of cooked shellfish and fish. These are complemented with a variety of herbs and spices such as garlic, cilantro, and onion.
Palaver sauce West Africa Various Stew popular in Western Africa that has many regional varieties and may contain beef, fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu, or yams.
Paomo China Lamb Stew of chopped-up baked unleavened bread cooked in lamb broth and served with lamb meat. It is often eaten with pickled garlic and chilli sauce.
Pasulj Serbia
Montenegro
Bosnia
Croatia
Slovenia		 Sausage Also known as grah. Bean soup made of white, cranberry or pinto beans, usually prepared with smoked meat such as smoked bacon, sausage, and ham hock. This is a typical winter dish.
Philadelphia Pepper Pot United States (Pennsylvania) Offal Thick stew of beef tripe, vegetables and other seasonings; originates in the cuisine of the Pennsylvania Dutch.
Pichelsteiner Germany Various German stew that consists of several types of meats and vegetables. Common ingredients are beef, pork and mutton, as well as potatoes, carrots and leek.
Pinangat Philippines Fish Filipino stew made of taro leaves, chilli, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.
Pindang Indonesia
Malaysia		 Fish Stew made of by boiling ingredients (especially fish) in salt and certain spices.
Piperade Spain
(Basque)		 Vegetarian Typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.[9]
Pisto Spain
(Murcia)		 Vegetarian Stew made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil.
Pörkölt Hungary Pork Hungarian stew that consists of meat, paprika, and sometimes vegetables, but no potatoes. It should not be confused with goulash, which does always contain potatoes and is more like a soup.
Pot-au-feu France Beef French beef stew. Other ingredients may differ from region to region, but commonly various kinds of vegetables are included, such as carrots, turnips, leeks, celery and onions.
Potjiekos South Africa Game South African stew that is usually prepared outdoors. The recipe commonly contains meat, vegetables, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot. Other common ingredients include fruits and flour-based products like pasta.
Pottage United Kingdom Various Thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. Pottage commonly consisted of various ingredients easily available to serfs and peasants, and could be kept over the fire for a period of days, during which time some of it was eaten and more ingredients added. The result was a dish that was slowly but constantly evolving, a "perpetual stew".
Pozole Mexico Pork or fowl Mexican stew with ritual significance made from maize with meat, usually pork, chicken, turkey, or pork rinds, with chili peppers, and other seasonings and garnishes. Vegetarian and vegan versions also exist.
Puchero South America
Spain		 Veal Stew whose ingredients may vary greatly according to region. Its equivalent may be the Spanish cocido.
Qoiri Tibet Lamb Stew of mutton chops, made with flour, shredded wheat, chilli, dry curd cheese, water and salt.
Ragout France Various Refers to a main-dish stew. Ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Pictured is ragout with lentils.
Ratatouille France
(Provence)		 Vegetarian Vegetable stew from the Provence that consists mainly of tomatoes with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), marjoram and basil, or bay leaf and thyme, or a mix of green herbs, such as herbes de Provence.
Red cooked pork China
Taiwan		 Pork Braised stew made with soy sauce, Chinese rice wine, caramelized sugar, and spices. Usually made with pork, but other meats, such as beef or chicken are also cooked in this style.
Rendang Indonesia Beef Spicy beef stew braised in a coconut milk and seasoned with a mixture of herbs and spices that has been slow cooked for hours (usually four hours).
Rössypottu Finland Pork Stew made using potatoes (pottu, peruna), some pork and the main ingredient, so-called "rössy" (i.e. blood pudding made of blood, beer, rye flour and some spices).
Rogan Josh India Lamb Aromatic lamb stew native to the Indian subcontinent, which is one of the signature recipes of Kashmiri cuisine. Rogan josh consists of braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon).
Rubaboo North America Game Basic stew or porridge consumed by coureurs des bois and voyageurs (fur traders), as well as Métis people from North America, traditionally made of peas or corn (or both) with grease (bear or pork) and a thickening agent (bread or flour).
Sagamite North America Offal Native-American stew made from hominy or Indian corn. Additional ingredients may include vegetables, wild rice, brown sugar, animal fat, beans, smoked fish or animal brains.
Saksang Indonesia Pork Spicy stew made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in blood, coconut milk, and spices.
Saltah Yemen Lamb Considered the national dish of Yemen, the base is a brown meat stew called maraq, with fenugreek froth and sahawiq or sahowqa (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). Common additions are rice, potatoes, scrambled eggs, and vegetables.
Sambar India Lentils

Meat

 South Indian stew made with lentils, vegetables and tamarind pulp extract. Famously used as a side dish with idli, dosa, vada, pongal and plain cooked rice.
Scouse United Kingdom
(England)		 Beef Variation of labskaus; a type of meat or beef stew.
Seco Ecuador Lamb Stewed meat.
Sekba Indonesia Offal Chinese Indonesian pork offals stewed in mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs.
Semur Indonesia Beef Type of meat stew that is processed in thick brown gravy. The main material used in semur gravy is shallots, onions, garlic, kecap manis (sweet soy sauce), nutmeg, and cloves.
Shiro Eritrea Vegetarian Homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal.
Sinigang Philippines Various Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok).
Skirts and kidneys Ireland Pork & offal Irish stew made from pork and pork kidneys.
Sonofabitch stew United States
(West)		 Veal and offal Cowboy dish consisting of whatever is on hand. Most recipes call for meat and offal from a calf.
Spanish fricco Germany Beef A hearty Westphalian stew prepared primarily using diced beef, potatoes and onions, typically in a cream soup base
Stew peas Jamaica Various Jamaican stew prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and salted meats such as pork and beef. Can also include onion, garlic, scallions, pig tail, herbs, and spices.
Sulu köfte Turkey Sausage Soup-like stew with köfte meatballs in the dish.
Tajine North Africa Lamb Berber dish from North Africa, that is named after the special earthenware pot in which it is cooked. It includes different ingredients according to region, but commonly several kinds of vegetables, meats and spices
Tas kebap Turkey Veal Veal or mutton stew with potatoes
Tatws Pum Munud United Kingdom
(Wales)		 Pork Traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.
Tharid Arab world Lamb Dish made from pieces of bread in a vegetable or meat broth. Pictured is lamb tharid.
Tocană Romania Vegetarian Prepared with tomato, garlic and sweet paprika, it is traditionally consumed with a cornmeal mush called mămăligă.
Tomato bredie South Africa Lamb South African stew with Dutch origin that usually features mutton, which is cooked for a very long time, and includes cinnamon, cardamom, ginger, cloves, and chili as seasonings.
Tombet Spain
(Mallorca)		 Vegetarian Traditional vegetable stew that contains layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. The aubergines and red peppers should not be peeled. The whole is topped with tomato fried with garlic and parsley, and presented in a way that it looks like a pie without a crust.
Tuna pot Spain
(Basque)		 Fish Fish stew that was eaten on tuna fishing boats in the Cantabrian Sea; a beautiful and simple dish with potatoes, onions, pimientos, and tomatoes.
Türlü Turkey Vegetarian Stew of mixed vegetables stew which may also include meat. The dish is known as tourlou in Greece and as turli tava in North Macedonia
Wat (food) Ethiopia
Eritrea		 Various Stew or curry which may be prepared with meat (such as chicken, beef, or lamb) or a variety of vegetables, with spice mixtures, such as berbere and niter kibbeh (a seasoned clarified butter).
Waterblommetjiebredie South Africa Lamb Meat, typically lamb, stewed together with waterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus). Literally means "small water flower stew" in Afrikaans.
Waterzooi Belgium
(Flanders)		 Fish Stew made of fish or chicken, vegetables (carrots, leeks, and potatoes), herbs, eggs, cream, and butter.
Zoervleis Limburg region,
Belgium&
the Netherlands		 Horse Traditional dish similar to German sauerbraten which features meat (normally horse meat) that was marinated in vinegar or apple cider. Contrary to what one would expect, it is sweet, as it is served with gingerbread.

Unsorted

See also

References
  1. "Definition of boeuf bourguignon". Oxford University Press. Archived from the original on March 4, 2016. Retrieved 2013-04-18.
  2. "Carne Mechada". Archived from the original on 2008-05-17. Retrieved 2008-03-23.
  3. Clarkson, Janet (2010). Soup : a global history. London: Reaktion. pp. 113–114. ISBN 978-1-86189-774-9. OCLC 642290114.
  4. "It's Time You Know about Kadios⁠ beyond KBL". Pepper.ph. Retrieved 8 February 2021.
  5. "Manok at Kadyos / Purple Chicken With Pigeon Peas". Market Manila. 21 October 2007. Retrieved 8 February 2021.
  6. "Kadyos Beans". Ark of Taste. Slow Food Foundation for Biodiversity. Retrieved 8 February 2021.
  7. "Nilagang Baboy (Boiled Pork and Vegetables)". Casa Veneracion. Retrieved 9 September 2021.
  8. Cailan, Alvin; Cuerdo, Alexandra (2020). Amboy: Recipes from the Filipino-American Dream. Houghton Mifflin Harcourt. pp. 27–28. ISBN 9781328931733.
  9. Larousse Gastronomique (1998). Paris: Larousse-Bordas. p. 804. ISBN 2-03-507300-6
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