Content deleted Content added
(36 intermediate revisions by 20 users not shown) | |||
Line 1:
{{Short description|None}}
{{see also|List of soups|Category:Soups}}
This is a '''list of notable stews'''. A [[stew]] is a combination of solid [[food]] [[ingredient]]s that have been [[Cooking|cooked]] in liquid and served in the resultant [[gravy]]. Ingredients in a stew can include any combination of [[vegetable]]s,
<!--
EDITORIAL NOTES:
Line 42:
! style=width:100px |Image
! "|Origin
! "|
!|Description and distinctive ingredients
|-
Line 79:
|[[Egypt]]
|Lamb
|Stew prepared with okra and lamb as primary ingredients<ref name="Iranica">{{Cite web |last=Aʿlam |first=H. |last2=Ramazani |first2=N. |date=December 15, 1989 |title=Bāmīā |url=https://www.iranicaonline.org/articles/bamia-or-bamia-okra |website=[[Encyclopædia Iranica]], Vol. III |pages=656–657}}</ref><ref name="Alikhani">{{Cite book |last=Alikhani |first=Nasim |url=https://books.google.com/books?id=2oCHEAAAQBAJ&pg=PA129 |title=Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook |last2=Gambacorta |first2=Theresa |date=2023-06-27 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-593-32075-4 |pages=129–130}}</ref>
|-
|[[Beef bourguignon]]
Line 85:
|[[France]]<br>([[Burgundy (French region)|Burgundy]])
|Beef
|Stew made of beef braised in red wine,
|-
|[[Beef Stroganoff]]
Line 93:
|'''Beef Stroganoff''' or '''beef Stroganov''' ([[Russian language|Russian]]: бефстроганов ''befstróganov'') is a [[Russian cuisine|Russian dish]] of [[Sautéing|sautéed]] pieces of beef served in a sauce with [[Smetana (dairy product)|''smetana'']] ([[sour cream]]).
|-
|[[Bicol
|[[File:Bicol Express.jpg|124px]]
|[[Philippines]]
Line 157:
|[[Italy]]
|Fish
|[[Fish stew]] typical of the Eastern (Adriatic) coast of Italy: It may slightly vary from place to place
|-
|[[Brudet]]
|[[File:Brodet.JPG|124px]]
|[[Croatia]]<br>[[Montenegro]]
|Fish
|
|-
|[[Brunswick stew]]
Line 193:
|[[United States]]<br>([[Midwestern United States|Midwest]] and<br>[[Southern United States|South]])
|Game
|Traditionally made with [[wild game]], this spicy thick stew is similar to [[Irish stew|Irish]] or [[
|-
|[[Cabbage stew]]
Line 200:
|Vegetarian
|Prepared using [[cabbage]] as a main ingredient: Pictured is ''[[kapuska]]''.
|-▼
|[[Cacciatore]]
|[[File:Flickr preppybyday 4618397089--Chicken cacciatore.jpg|120px]]
|[[Italy]]
|Fowl
|A stew with braised chicken (pollo alla cacciatora), sometimes with rabbit (coniglio alla cacciatora), tomatoes, onions, herbs, often bell peppers, and sometimes wine.
|-
|[[Cacciucco]]
Line 235 ⟶ 241:
|[[Spain]]
|Pork
|Stew made with fatty pork, [[white beans]], and greens (cabbage or spring greens), literally means "Galician
|-
|[[Callaloo]]
Line 254 ⟶ 260:
|Sausage
|Stew made of ''caparrón'' (a variety of red kidney beans) and a spicy ''chorizo'' sausage
|-
|[[Caponata]]
|[[File: Caponata (14049113982).jpg|124px]]
|[[Italy]]<br>([[Sicily]])
|Vegetarian
|Vegetable stew from Sicily that consists mainly of ''aubergine'' ([[eggplant]]) tomato sauce, onions, celery, olives, capers, and [[Agrodolce]].
|-
|[[Capra e fagioli]]
Line 269 ⟶ 281:
|[[Carbonade flamande]]
| [[File:Jielbeaumadier carbonade flamande 2010.jpg|124px]]
|[[Belgium]], [[France]]
|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.
Line 283 ⟶ 295:
|[[France]]<br>([[Languedoc]])
|Fowl and sausage
|French dish that consists of slow-cooked meat,
|-
|[[Cawl]]
Line 319 ⟶ 331:
|[[Philippines]]
|Chicken or pork
|Stew or pie made with chicken,
|-
|[[Chili con carne]]
Line 329 ⟶ 341:
|[[Cholent]]
|[[File:Vegetable cholent.jpg|124x124px]]
|[[
|Beef or chicken
|Lamb▼
|Slowly simmered [[Jewish cuisine|Jewish]] stew of [[Ashkenazi Jews|Ashkenazi]] origin that cooks overnight and is traditionally served
|-
|[[Chupe Andino]]
Line 343 ⟶ 355:
|[[Uruguay]]
|Fish
|Made with any fish of firm meat,
|-
|[[Ciambotta]]
Line 367 ⟶ 379:
|[[Spain]]<br>([[Madrid]])
|Pork
|Its main ingredient is the chickpea or garbanzo bean, preferably of its larger variety,
Cocido is commonly served with the ingredient types grouped, and the broth served as first course, with very thin pasta, fideo cabellín added.
|-
|[[Cocido montañés]]
Line 439 ⟶ 452:
|[[Spain]]<br>([[Catalonia]])
|Sausage
|Stew that contains a ''pilota'',
|-
|[[Étouffée]]
Line 469 ⟶ 482:
|[[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]]
Line 530 ⟶ 543:
|Vegetarian
|Sweet [[pumpkin]] stew, traditionally cooked in the pumpkin shell; does not contain meat.
|-
|[[Gheimeh]]
|[[File:Gheymeh stew.jpg|124px]]
|[[Iran]]
▲|Lamb
|Stew consisting of diced lamb or sometimes beef, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. The stew is usually served with white rice.
|-
|[[Ghormeh sabzi]]
|[[File:Ghormeh Sabzi.JPG|124px]]
|[[Iran]]
|Vegetarian (but often
|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.
|-
Line 547 ⟶ 566:
|[[Hungary]]
|Beef
|Soup or stew of meat, noodles and vegetables,
|-
|[[Guatitas]]
Line 577 ⟶ 596:
|[[Guyana]]
|Various
|Stewed meat dish, strongly flavored with [[cinnamon]], hot [[chili pepper]]s, and ''cassareep'',
|-
|[[Hachee]]
Line 584 ⟶ 603:
|Various
|Traditional Dutch stew based on diced meat, fish or poultry, and vegetables.
|-
|[[Hamin]]
|[[File:Chamin.jpg|124px]]
|[[Iberia]]
|Lamb, beef, or chicken
|Traditional Sephardic Jewish [[Sabbath stew]] cooked overnight. Made from whole grains, meat, chickpeas or beans, and onion. Also known as dafina.
|-
|[[Hasenpfeffer]]
Line 626 ⟶ 651:
|Pork
|Stew whose main ingredients are beans, [[sauerkraut]], potatoes, [[bacon]], and [[spare ribs]]; the main seasoning is garlic.
|-
|[[Jjigae]]
|[[File:Korean stew-Sundubu jjigae-05.jpg|120px]]
|[[Korea]]
|Various
|Stew prepared using meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp).<ref name="jjigae doosan">{{in lang|ko}} [http://100.naver.com/100.nhn?docid=144323 Jjigae] at [[Doosan Encyclopedia]]</ref>
|-
|[[Rabbit stew|Jugged hare]]
Line 686 ⟶ 717:
|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 peppercorn]]s and salt. Other seasonings such as [[allspice]] and [[bay leaf]] may be used too. Common vegetables such as carrot, onion, and [[root vegetable]]s are acceptable additions to the stew.
|-
|[[Khoresh karafs]]
|[[File:Making Khoresh karafs 1.jpg|frameless|124px]]
|[[Iran]]
|Various
|A celery stew, traditionally made with lamb (but various proteins can be used, including vegan versions).<ref>{{Cite book |last=Deravian |first=Naz |url=https://books.google.com/books?id=hyFGDwAAQBAJ |title=Bottom of the Pot: Persian Recipes and Stories |date=2018-09-18 |publisher=Flatiron Books |isbn=978-1-250-19076-5 |pages=147–150}}</ref><ref>{{Cite book |last=Batmanglij |first=Najmieh |url=https://books.google.com/books?id=pnUbAQAAMAAJ |title=New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies |date=2021 |publisher= |isbn= |pages=308 |author-link=Najmieh Batmanglij}}</ref>
|-
|[[Kig ha farz]]
Line 697 ⟶ 734:
|[[Indian cuisine|India]]<br>[[Pakistani cuisine|Pakistan]]<br>[[Bangladeshi cuisine|Bangladesh]]
|Various
|Meat and/or vegetables is seared, then braised with stock or yogurt kept below [[curdling]] temperature with a mixture of spices,
|-
|[[Kuru fasulye]]
Line 704 ⟶ 741:
|Lamb
|Stew consisting of [[Bean|dry beans]], generally with meat ([[veal]] or [[mutton]]) and ''[[pastırma]]'' or ''[[sucuk]]'' in its broth, with [[tomato paste]]. Pictured here is the vegetarian variant.
|-
|[[Kuurdak]]
|[[File:Kazakh quwyrdaq.jpg|124px]]
|[[Central Asia]]
|Goat
|Stewed meat dish made with onion, animal fat, vegetable oil, lamb or mutton.<ref>{{cite web|url=https://folkways.today/kuurdak/|title=Kuurdak: How The Kyrgyz Do Meat and Potatoes|date=11 June 2022|publisher=Folkways}}</ref>
|-
|[[Lancashire hotpot]]
Line 727 ⟶ 770:
|[[Philippines]]
|Pork
|Pork stew or soup from the [[Visayas]] and [[Mindanao]] islands of the [[Philippines]] that characteristically uses pork ribs,
|-
|[[Lobby (food)|Lobby]]
|
|[[England]] ([[Federation of Stoke-on-Trent|North Staffordshire]])
|[[Corned beef]]
|Stew or casserole made from corned beef or sometimes [[chicken]], [[Potato|potatoes]], [[Carrot|carrots]], [[peas]], and [[onion]].
|-
|[[Lobster stew]]
Line 739 ⟶ 788:
|[[Argentina]]<br>[[Bolivia]]<br>[[Chile]]<br>[[Ecuador]]<br>[[Peru]]
|Beef
|Hearty thick stew whose main ingredients are corn, some form of meat,
|-
|[[Lunggoi Katsa]]
Line 801 ⟶ 850:
|Stew based on salt water fish, tomatoes, onions, garlic and coriander.
|-
|[[
|
|[[United States]]
Line 831 ⟶ 880:
|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 (sauce)|patis]] (fish sauce), [[labuyo chili]]s, and [[calamansi]] on the side.<ref name="cv">{{cite web |title=Nilagang Baboy (Boiled Pork and Vegetables) |url=https://casaveneracion.com/nilagang-baboy-boiled-pork-ribs-with-vegetables/ |website=Casa Veneracion |access-date=9 September 2021}}</ref><ref name="Cailan">{{cite book |last1=Cailan |first1=Alvin |last2=Cuerdo |first2=Alexandra |title=Amboy: Recipes from the Filipino-American Dream |date=2020 |publisher=Houghton Mifflin Harcourt |isbn=9781328931733 |pages=27–28}}</ref>
|-
|[[Oil
|[[File:Cooking oil down 03.jpg|124px]]
▲|
|[[Grenada]]
|Fowl
|Stew made of [[breadfruit]], salted meat, [[chicken (food)|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]],
|-
|[[Olla podrida]]
Line 853 ⟶ 902:
|[[South Africa]]
|Fowl
|Ostrich stew is a stew prepared using ostrich meat as a primary ingredient.
|-
|[[Ostropel]]
Line 871 ⟶ 920:
|[[Pakistan]]<br>[[India]]
|Goat
|Stew made with alliums, ginger, spices, and
|-
|[[Paila marina]]
Line 916 ⟶ 965:
|-
|[[Pindang]]
|[[File:Pindang Patin Palembang
|[[Indonesia]]<br>[[Malaysia]]
|Fish
|Stew made of by [[boiling]] ingredients,
|-
|[[Piperade]]
|[[File:Pipérade.jpg|124px]]
|[[
|Vegetarian
|Typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.<ref>[[Larousse Gastronomique]] (1998). Paris: Larousse-Bordas. p. 804. {{ISBN|2-03-507300-6}}</ref>
Line 937 ⟶ 986:
|[[Hungary]]
|Pork
|Hungarian stew that consists of meat, [[paprika]], and sometimes vegetables, but no potatoes. It should not be confused with [[goulash]], which
|-
|[[Pot-au-feu]]
Line 992 ⟶ 1,041:
|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]]
|[[File:Rendang daging sapi asli Padang.JPG|124px]]
|[[Indonesia]]
|Beef
|Spicy beef stew braised in a [[coconut milk]] and seasoned with a [[Bumbu (seasoning)|mixture of herbs and spices]] that has been slow cooked for usually four hours.
|-
|[[Rössypottu]]
Line 1,009 ⟶ 1,064:
|[[North America]]
|Game
|Basic stew or porridge consumed by ''coureurs des bois'' and ''[[voyageurs]]'' (fur traders), as well as [[Métis]] people from North America
|-
|[[Sagamite]]
Line 1,027 ⟶ 1,082:
|[[Yemen]]
|Lamb
|Considered the national dish of Yemen, the base is a brown [[meat]] stew called ''maraq'', with [[fenugreek]] froth and ''[[Skhug|sahawiq]]'' or ''sahowqa'',
|-
|[[Sambar (dish)|Sambar]]
Line 1,040 ⟶ 1,095:
|[[United Kingdom]]<br>([[England]])
|Beef
|
|-
|[[Seco (food)|Seco]]
Line 1,088 ⟶ 1,143:
|[[Germany]]
|Beef
|A hearty Westphalian stew prepared primarily using diced beef, potatoes and onions, typically in a cream soup base.
|-
|[[Steak and Kidney]]
|
|[[United Kingdom]]
| Beef and offal
| Slowly braised beef, traditionally the less tender cuts, and diced ox kidney. Traditionally served with beef suet dumplings which are cooked in the stew.
|-
|[[Stew peas]]
Line 1,106 ⟶ 1,167:
|[[North Africa]]
|Lamb
|[[Berber cuisine|Berber]] dish from North Africa,
|-
|[[Tas kebap]]
Line 1,146 ⟶ 1,207:
|[[Tuna pot]]
|[[File:Marmitako.JPG|124px]]
|[[Spain]], [[France]]<br>([[Basque Country (
|Fish
|Fish stew that was eaten on [[tuna fishing]] boats in the [[Cantabrian Sea]]
|-
|[[Türlü]]
Line 1,160 ⟶ 1,221:
|[[Ethiopia]]<br>[[Eritrea]]
|Various
|Stew or curry which may be prepared with meat,
|-
|[[Waterblommetjiebredie]]
Line 1,182 ⟶ 1,243:
===Unsorted===
*
*
*
*
*
*
*
*
==See also==
|