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{{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, (such as [[carrot]]s, [[potato]]es, [[bean]]s, [[onion]]s, [[Capsicum|peppers]], [[tomato]]es, etc.), and frequently with [[meat]], (especially tougher meats suitable for moist, slow cooking), such as [[beef]] chuck or round. [[Poultry]], [[pork]], [[Lamb and mutton|lamb or mutton]], [[sausage]]s, and [[seafood]] are also used.
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|[[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>
|Egyptian stew prepared with lamb and okra as primary ingredients
|-
|[[Beef bourguignon]]
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|[[France]]<br>([[Burgundy (French region)|Burgundy]])
|Beef
|Stew made of beef braised in red wine, (traditionally red [[Burgundy wine|Burgundy]]),<ref>{{cite web | url=http://oxforddictionaries.com/definition/english/boeuf%20bourguignon | archive-url=https://web.archive.org/web/20160304000035/http://www.oxforddictionaries.com/definition/english/boeuf%20bourguignon | url-status=dead | archive-date=March 4, 2016 | title=Definition of boeuf bourguignon | publisher=Oxford University Press | access-date=2013-04-18}}</ref> and beef broth, generally flavoured with [[garlic]], onions, and a ''[[bouquet garni]]'', with [[pearl onion]]s and mushrooms
|-
|[[Beef Stroganoff]]
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|'''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 Expressexpress]]
|[[File:Bicol Express.jpg|124px]]
|[[Philippines]]
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|[[Italy]]
|Fish
|[[Fish stew]] typical of the Eastern (Adriatic) coast of Italy: It may slightly vary from place to place;. inIn [[Veneto]]., it can beis eaten with [[polenta]], while. inIn [[Abruzzo]], tomato sauce is added. It is similar to Croatian ''brudet.''
|-
|[[Brudet]]
|[[File:Brodet.JPG|124px]]
|[[Croatia]]<br>[[Montenegro]]
|Fish
|FishA fish stew that is usually eaten with polenta, similar to Italian ''brodetto''
|-
|[[Brunswick stew]]
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|[[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 [[Mulligan stew (food)|Mulligan stew]], often served with [[cornbread]] or [[corn muffin]]s. Often prepared communally, it is made with several different meats.
|-
|[[Cabbage stew]]
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|[[Italy]]
|Fowl
|A stew with braised chicken (pollo alla cacciatora), sometimes with rabbit (coniglio alla cacciatora), tomatostomatoes, onions, herbs, often bell peppers, and sometimes wine.
|-
|[[Cacciucco]]
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|[[Spain]]
|Pork
|Stew made with fatty pork, [[white beans]], and greens (cabbage or spring greens), literally means "Galician stewbroth"
|-
|[[Callaloo]]
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|[[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.
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|[[France]]<br>([[Languedoc]])
|Fowl and sausage
|French dish that consists of slow-cooked meat, (typically pork sausages, pork, [[goose]], [[Duck (food)|duck]], and sometimes mutton), with white [[Common bean|haricot beans]]
|-
|[[Cawl]]
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|[[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]]
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|[[Cholent]]
|[[File:Vegetable cholent.jpg|124x124px]]
|[[JudeaFrance]]
|Beef or chicken
|Lamb▼
|Slowly simmered [[Jewish cuisine|Jewish]] stew of [[Ashkenazi Jews|Ashkenazi]] origin that cooks overnight and is traditionally served onat the ''[[Shabbat]]'' meal. Its main ingredients are meat, onions, potatoes, beans or chickpeas, and [[barley]];. someIt recipesis believed to be derived from the (''[[Sephardihamin]]'') includeof rice[[Sephardic andJews]]. substituteSimilar chickento forthe lamb orFrench beefcassoulet.
|-
|[[Chupe Andino]]
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|[[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]]
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|[[Spain]]<br>([[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 [[turnip]]s. In some cases, [[green beans]], [[mangold]], or [[cardoon]] are also added. Meats like beef, hen, lard, chorizo, a small block of cured Jamón and morcilla (a type of black pudding) complete the ingredients.
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]]
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|[[Spain]]<br>([[Catalonia]])
|Sausage
|Stew that contains a ''pilota'', (a very big meatball spiced with [[garlic]] and [[parsley]]); it. alsoIt contains vegetables, such as [[celery]], cabbage, carrots, etc. depending on the season. Additionally, bonesBones, sausages called ''botifarras'', and other types of meat can be used.
|-
|[[Étouffée]]
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|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 servedmade with lamb or 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.
|-
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|[[Hungary]]
|Beef
|Soup or stew of meat, noodles and vegetables, (especially potato), seasoned with [[paprika]] and other spices.
|-
|[[Guatitas]]
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|[[Guyana]]
|Various
|Stewed meat dish, strongly flavored with [[cinnamon]], hot [[chili pepper]]s, and ''cassareep'', (a special sauce made from the [[cassava]] root). Beef, pork, and mutton are the most popular meats used, though. chickenChicken is also used.
|-
|[[Hachee]]
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|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]]
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|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]]
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|[[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, (including ground [[coriander]], [[cumin]], and [[Cinnamomum tamala|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;. someSome kormas combine meat and vegetables such as [[spinach]] or [[cauliflower]].
|-
|[[Kuru fasulye]]
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|[[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 bean|string]] beans, starchy ingredients for a thicker soup (usually [[taro]]), and various other vegetables.
|-
|[[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]]
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|[[Argentina]]<br>[[Bolivia]]<br>[[Chile]]<br>[[Ecuador]]<br>[[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]]
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|Stew based on salt water fish, tomatoes, onions, garlic and coriander.
|-
|[[Mulligan stew (food)|Mulligan stew]]
|
|[[United States]]
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|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 Downdown]]
|[[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]], (with hot peppers and no dumplings.)
|-
|[[Olla podrida]]
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|[[South Africa]]
|Fowl
|Ostrich stew is a stew prepared using ostrich meat as a primary ingredient. Additional ingredients canCan include vegetables such as onion, celery and carrot, tomatoes, soup stock and wine.
|-
|[[Ostropel]]
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|[[Pakistan]]<br>[[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]]
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|-
|[[Pindang]]
|[[File:Pindang Patin Palembang 12.jpg|124px]]
|[[Indonesia]]<br>[[Malaysia]]
|Fish
|Stew made of by [[boiling]] ingredients, (especially fish), in salt and certain spices.
|-
|[[Piperade]]
|[[File:Pipérade.jpg|124px]]
|[[SpainFrance]]<br>([[Basque Country (autonomousgreater communityregion)|Basque]])
|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 961 ⟶ 986:
|[[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]]
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|[[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 hours (usually four hours).
|-
|[[Rössypottu]]
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|[[North America]]
|Game
|Basic stew or porridge consumed by ''coureurs des bois'' and ''[[voyageurs]]'' (fur traders), as well as [[Métis]] people from North America,. traditionallyTraditionally made of peas or corn, (or both), with grease ([[bear]] or pork) grease, and a thickening agent (of bread or flour).
|-
|[[Sagamite]]
Line 1,057 ⟶ 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'', (a mixture of [[Chili pepper|chillies]], [[tomato]]es, [[garlic]], and [[herb]]s ground into a [[Salsa (sauce)|salsa]]). Common additions are [[rice]], [[potato]]es, [[scrambled eggs]], and [[vegetable]]s.
|-
|[[Sambar (dish)|Sambar]]
Line 1,070 ⟶ 1,095:
|[[United Kingdom]]<br>([[England]])
|Beef
|VariationA variation of [[labskaus]];. aA type of meat or beef stew.
|-
|[[Seco (food)|Seco]]
Line 1,118 ⟶ 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 1,136 ⟶ 1,167:
|[[North Africa]]
|Lamb
|[[Berber cuisine|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]]
Line 1,176 ⟶ 1,207:
|[[Tuna pot]]
|[[File:Marmitako.JPG|124px]]
|[[Spain]], [[France]]<br>([[Basque Country (autonomousgreater communityregion)|Basque]])
|Fish
|Fish stew that was eaten on [[tuna fishing]] boats in the [[Cantabrian Sea]];. a beautiful andA simple dish with potatoes, onions, [[pimiento]]s, and tomatoes.
|-
|[[Türlü]]
Line 1,190 ⟶ 1,221:
|[[Ethiopia]]<br>[[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]]
Line 1,212 ⟶ 1,243:
 
===Unsorted===
* [[{{annotated link|Capra e fagioli]]}}
* [[{{annotated link|Ginataang kalabasa]]}}
* [[{{annotated link|Ginataang labong]]}}
* [[{{annotated link|Kokotxas]]}}
* [[{{annotated link|Kontomire stew]]}}
* [[{{annotated link|Or lam]]}}
* [[{{annotated link|Pepián]]}}
* [[{{annotated link|Waknatoy]]}}
 
==See also==
Retrieved from "https://en.wikipedia.org/wiki/List_of_stews"