Stew
Encyclopedia
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 carrot
s, potatoes, beans, peppers
and tomato
es, etc.), meat
, especially tougher meats suitable for slow-cooking, such as beef
. Poultry
, sausage
s, and seafood
are also used. While water can be used as the stew-cooking liquid, wine
, stock
, and beer
are also common. Seasoning
and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or with flour
, either by coating pieces of meat with flour before searing, or by using a roux
or beurre manié
, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch
or arrowroot
may also be used.
Stews are similar to soup
s, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.
says that the Scythia
ns (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself."
Amazonian
tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more.
There are recipes for lamb stews and fish stews in the Roman cookery book Apicius
, believed to date from the 4th century. Le Viandier, one of the oldest cookbooks in French
, written by the French chef known as Taillevent
, has ragout
s or stews of various types in it.
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika
was added in the 18th century.
The first written reference to 'Irish stew
' is in Byron's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew."
without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix
, sometimes browned flour, stock and wine are added.
Solid
Solid is one of the three classical states of matter . It is characterized by structural rigidity and resistance to changes of shape or volume. Unlike a liquid, a solid object does not flow to take on the shape of its container, nor does it expand to fill the entire volume available to it like a...
food ingredients that have been cooked in liquid and served in the resultant gravy
Gravy
Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain...
. Ingredients in a stew can include any combination of vegetables (such as carrot
Carrot
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
s, potatoes, beans, peppers
Capsicum
Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. Its species are native to the Americas where they have been cultivated for thousands of years, but they are now also cultivated worldwide, used as spices, vegetables, and medicines - and have become are a key element in...
and tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
es, etc.), meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
, especially tougher meats suitable for slow-cooking, such as beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
. Poultry
Poultry
Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes and the family Anatidae , commonly known as "waterfowl"...
, sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
s, and seafood
Seafood
Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
are also used. While water can be used as the stew-cooking liquid, wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
, stock
Stock (food)
Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...
, and beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
are also common. Seasoning
Seasoning
Seasoning is the process of imparting flavor to, or improving the flavor of, food.- General meaning :Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings"...
and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or with flour
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
, either by coating pieces of meat with flour before searing, or by using a roux
Roux
Roux is a cooked mixture of wheat flour and fat, traditionally butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a...
or beurre manié
Beurre manié
Beurre manié is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter...
, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch
Cornstarch
Corn starch, cornstarch, cornflour or maize starch is the starch of the corn grain obtained from the endosperm of the corn kernel.-History:...
or arrowroot
Arrowroot
Arrowroot, or obedience plant , Bermuda arrowroot, araru, ararao, is a large perennial herb found in rainforest habitats...
may also be used.
Stews are similar to soup
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
s, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.
History
Stews have been made since ancient times. HerodotusHerodotus
Herodotus was an ancient Greek historian who was born in Halicarnassus, Caria and lived in the 5th century BC . He has been called the "Father of History", and was the first historian known to collect his materials systematically, test their accuracy to a certain extent and arrange them in a...
says that the Scythia
Scythia
In antiquity, Scythian or Scyths were terms used by the Greeks to refer to certain Iranian groups of horse-riding nomadic pastoralists who dwelt on the Pontic-Caspian steppe...
ns (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself."
Amazonian
Amazon Rainforest
The Amazon Rainforest , also known in English as Amazonia or the Amazon Jungle, is a moist broadleaf forest that covers most of the Amazon Basin of South America...
tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more.
There are recipes for lamb stews and fish stews in the Roman cookery book Apicius
Apicius
Apicius is the title of a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin....
, believed to date from the 4th century. Le Viandier, one of the oldest cookbooks in French
French language
French is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the regions of Quebec and Acadia in Canada, and by various communities elsewhere. Second-language speakers of French are distributed throughout many parts...
, written by the French chef known as Taillevent
Taillevent
Guillaume Tirel, alias Taillevent was cook to the Court of France at the time of the first Valois kings and the Hundred Years War. His first position was enfent de cuisine to Queen Jeanne d'Évreux. From 1326 he was queux, head chef, to Philip VI...
, has ragout
Ragout
-Etymology:The term comes from the French ragoûter, to revive the taste. The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.-Preparation:...
s or stews of various types in it.
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika
Paprika
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...
was added in the 18th century.
The first written reference to 'Irish stew
Irish stew
Irish stew is a traditional stew made from lamb, or mutton, as well as potatoes, carrots, onions, and parsley....
' is in Byron's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew."
Types of stew
In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly searedSearing
Searing is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food is cooked at high temperature so a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish,...
without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix
Mirepoix (cuisine)
A mirepoix is a combination of celery , onions, and carrots. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces...
, sometimes browned flour, stock and wine are added.
List of stews
- BaeckeoffeBaeckeoffeBaeckeoffe is a typical dish from the province of Alsace situated between France and Germany.In the Alsatian dialect, Baeckeoffe means "baker's oven." It is a mix of sliced potatoes, sliced onions, cubed lamb, beef and pork which have been marinated overnight in Alsatian white wine and juniper...
, a potato stew from AlsaceAlsaceAlsace is the fifth-smallest of the 27 regions of France in land area , and the smallest in metropolitan France. It is also the seventh-most densely populated region in France and third most densely populated region in metropolitan France, with ca. 220 inhabitants per km²...
; - BarbacoaBarbacoaBarbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term "barbecue" derives. In contemporary Mexico it generally refers to meats or a whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with...
, a meat stew from Mexico; - Beef StroganoffBeef StroganoffBeef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream...
, a stew with beef from Russia - BigosBigosBigos , known as a Hunter's Stew, is a traditional meat stew typical of Polish, Lithuanian, Belarusians and Ukrainian cuisine, considered to be the Polish and Ukrainian national dish....
, a traditional stew in Polish cuisine; - BirriaBirriaBirria is a spicy Mexican meat stew usually made with pork, goat, lamb, or mutton, often served during festive periods, such as Christmas, New Year's Eve, Mother's Day, and weddings. Originally from Jalisco, it is a common dish in some Mexican food establishments...
, a goat stew from Mexico; - Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from VietnamVietnamVietnam – sometimes spelled Viet Nam , officially the Socialist Republic of Vietnam – is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea –...
; - BouillabaisseBouillabaisseBouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Bouillabaisse is a traditional Provençal fish stew originating from the port city of...
, a fish stew from ProvenceProvenceProvence ; Provençal: Provença in classical norm or Prouvènço in Mistralian norm) is a region of south eastern France on the Mediterranean adjacent to Italy. It is part of the administrative région of Provence-Alpes-Côte d'Azur...
; - BourguignonBeef BourguignonBeef bourguignon or bœuf bourguignon , also called beef Burgundy, and Boeuf à la Bourguignonne, is a well known traditional French recipe....
, a French dish of beef stewed in red burgundy wine; - BooyahBooyah (stew)Booya or booyah is a thick soup of unknown origin made throughout the Upper Midwestern United States. Booya often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booya kettles" and usually meant to serve hundreds or even thousands of people. The name also...
, an American meat stew; - Brunswick stewBrunswick stewBrunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated, in addition to some claim to a German origin...
, from VirginiaVirginiaThe Commonwealth of Virginia , is a U.S. state on the Atlantic Coast of the Southern United States. Virginia is nicknamed the "Old Dominion" and sometimes the "Mother of Presidents" after the eight U.S. presidents born there...
and the Carolinas; - BurgooBurgooBurgoo is a term used for many types of stew or porridge made from a mixture of ingredients.-North American usage:Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins....
, a KentuckianKentuckyThe Commonwealth of Kentucky is a state located in the East Central United States of America. As classified by the United States Census Bureau, Kentucky is a Southern state, more specifically in the East South Central region. Kentucky is one of four U.S. states constituted as a commonwealth...
stew; - CaldeiradaCaldeiradaCaldeirada is a typical Portuguese stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomato and onion. It is made of a variety of fish differing in texture and taste...
, a fish stew from Portugal; - Carbonade flamande, a traditional Belgian beef and onion stew made with Belgian beer;
- CarnitasCarnitasCarnitas, literally "little meats", is a type of braised or roasted pork in Mexican cuisine.Pork carnitas is traditionally made using the heavily marbled, rich 'boston butt' or 'picnic ham' cuts of pork...
, a pork meat stew from MichoacánMichoacánMichoacán officially Estado Libre y Soberano de Michoacán de Ocampo is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 113 municipalities and its capital city is Morelia...
, Mexico; - CassouletCassouletCassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat , pork skin and white haricot beans....
, a French bean stew; - CawlCawlCawl is the Welsh word for soup or broth. The term is used in English to refer to traditional Welsh stews, usually containing meat and vegetables. Its ingredients tend to vary, but lamb and leeks are particularly common, owing to their association with Wales....
, a WelshWalesWales is a country that is part of the United Kingdom and the island of Great Britain, bordered by England to its east and the Atlantic Ocean and Irish Sea to its west. It has a population of three million, and a total area of 20,779 km²...
stew, usually with lamb and leeks; - CharquicanCharquicanCharquekán is a Chilean dish, containing potatoes, minced meat, pumpkin, white corn, onion and sometimes peas. Charquekán is dry llama meat . This way of preserving meat made it possible for ancient cultures to store food. Today Charquecán Orureño is one of the most famous ways to prepare this meat...
, a Chilean dish; - ChankonabeChankonabeis a Japanese stew commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor...
, a Japanese dish flavoured with soy sauceSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
or misoMisois a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...
. Chankonabe is traditionally eaten by sumoSumois a competitive full-contact sport where a wrestler attempts to force another wrestler out of a circular ring or to touch the ground with anything other than the soles of the feet. The sport originated in Japan, the only country where it is practiced professionally...
wrestlers; - Chicken stew, whole chicken and seasonings;
- Chicken paprikashChicken paprikashChicken paprikash or paprika chicken is a dish of Hungarian origin. The dish of one of the most famous Hungarian stews. Cooked paprikas are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew have been referred to as a Hungarian staple...
, chicken stew with paprika; - Chili con carneChili con carneChili con carne is a spicy stew. The name of the dish derives from the Spanish chile con carne, "chili pepper with meat". Traditional versions are made, minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included...
, Mexican meat and bean stew; - Chili sin carne, a meatless American adaptation of the MexicanMexican cuisineMexican cuisine, a style of food that originates in Mexico, is known for its varied flavors, colourful decoration and variety of spices and ingredients, most of which are native to the country. The cuisine of Mexico has evolved through thousands of years of blending indigenous cultures, with later...
dish; - ChilorioChilorioChilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from pork fried in chile sauce.In making chilorio, pork is slow-simmered for hours until it falls apart. It is then broken into bite size pieces, fried in lard, and cooked in a chile sauce made from re-hydrated...
, a pork stew from SinaloaSinaloaSinaloa officially Estado Libre y Soberano de Sinaloa is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 18 municipalities and its capital city is Culiacán Rosales....
, Mexico; - Cincinnati chiliCincinnati chiliCincinnati chili is a regional style of Chili con carne characterized by the use of unusual seasonings such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne...
, chili developed by GreekGreek AmericanGreek Americans are Americans of Greek descent also described as Hellenic descent. According to the 2007 U.S. Census Bureau estimation, there were 1,380,088 people of Greek ancestry in the United States, while the State Department mentions that around 3,000,000 Americans claim to be of Greek descent...
immigrants in the Cincinnati area; - CholentCholentCholent or Hamin is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat . Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath...
, a slow-cooked Jewish dish eaten on the ShabbatShabbatShabbat is the seventh day of the Jewish week and a day of rest in Judaism. Shabbat is observed from a few minutes before sunset on Friday evening until a few minutes after when one would expect to be able to see three stars in the sky on Saturday night. The exact times, therefore, differ from...
; - Cochinita pibilCochinita pibilCochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Península. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana...
, an orange color pork stew from YucatánYucatánYucatán officially Estado Libre y Soberano de Yucatán is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 106 municipalities and its capital city is Mérida....
, Mexico; - CotriadeCotriadeCotriade is a fish stew speciality from the French province of Brittany that is made with different kinds of fish, as well as potatoes. Unlike bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over toasted French bread.It is known...
, a fish stew from BrittanyBrittanyBrittany is a cultural and administrative region in the north-west of France. Previously a kingdom and then a duchy, Brittany was united to the Kingdom of France in 1532 as a province. Brittany has also been referred to as Less, Lesser or Little Britain...
; - Cocido, a traditional Spanish stew. In Portugal, it is called cozido;
- Cream stewCream StewCream stew or kurimu shitu is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and...
, a yoshokuYoshokuIn Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana.- History :...
Japanese white stew; - DaubeDaubeDaube is a classic Provencal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan...
, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs; - DinuguanDinuguanDinuguan Dinuguan Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga, sinugaok in Batangas, rugodugo in Waray, and sampayna or champayna in Northern Mindanao...
, pork blood stew from the PhilippinesPhilippinesThe Philippines , officially known as the Republic of the Philippines , is a country in Southeast Asia in the western Pacific Ocean. To its north across the Luzon Strait lies Taiwan. West across the South China Sea sits Vietnam...
; - Fabada AsturianaFabada AsturianaFabada Asturiana, often simply known as Fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide...
, a SpanishSpanish cuisineSpanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots...
bean and meat stew; - FeijoadaFeijoadaFeijoada is a stew of beans with beef and pork, which is a typical from Brazilian Cuisine, is also typical in Angola, Mozambique, Goa, India and other former Portuguese colonies. In Brazil, feijoada is considered by many as the national dish...
, BrazilianBrazilBrazil , officially the Federative Republic of Brazil , is the largest country in South America. It is the world's fifth largest country, both by geographical area and by population with over 192 million people...
or PortuguesePortugalPortugal , officially the Portuguese Republic is a country situated in southwestern Europe on the Iberian Peninsula. Portugal is the westernmost country of Europe, and is bordered by the Atlantic Ocean to the West and South and by Spain to the North and East. The Atlantic archipelagos of the...
beanBeanBean is a common name for large plant seeds of several genera of the family Fabaceae used for human food or animal feed....
stew; - FőzelékFozelékFőzelék is a type of thick Hungarian vegetable dish. Főzelék is a special category in Hungarian cuisine, not quite a soup, but neither is it a stew. It is simply cooked, typically by simmering, not mashed. It is usually not cooked with meat, but bacon and spicy sausage may be added for flavor...
, a thick Hungarian vegetable dish; - Gaisburger MarschGaisburger MarschGaisburger Marsch is a traditional Swabian beef stew, named after Gaisburg, a district of Stuttgart.The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle...
, a German dish of stewed beef served with SpätzleSpätzleSpätzle are a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.-History:The geographic origin of spätzle is not precisely...
and potatoes; - GheimehGheimehGheimeh or Qeymeh is a Persian stew of which the main ingredients are cubed lamb, yellow split peas, onion and dried lime. This stew is garnished with thin French fries or eggplant and usually served with rice.-External links:**...
, an IranIranIran , officially the Islamic Republic of Iran , is a country in Southern and Western Asia. The name "Iran" has been in use natively since the Sassanian era and came into use internationally in 1935, before which the country was known to the Western world as Persia...
ian stew with cubed lamb and yellow split peas; - Ghormeh SabziGhormeh SabziGhormeh sabzi is a Persian herb stew. It is a popular dish and an important element of Persian cuisine, often said to be the Iranian "national dish". In Azerbaijan, the stew is called Səbzi qovurma....
, an IranIranIran , officially the Islamic Republic of Iran , is a country in Southern and Western Asia. The name "Iran" has been in use natively since the Sassanian era and came into use internationally in 1935, before which the country was known to the Western world as Persia...
ian stew with green herbs, dried limesLime (fruit)Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and...
, beans and meat; - GoulashGoulashGoulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...
, a HungarianHungaryHungary , officially the Republic of Hungary , is a landlocked country in Central Europe. It is situated in the Carpathian Basin and is bordered by Slovakia to the north, Ukraine and Romania to the east, Serbia and Croatia to the south, Slovenia to the southwest and Austria to the west. The...
meat stew with paprikaPaprikaPaprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...
; - GumboGumboGumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions...
, a LouisianaLouisianaLouisiana is a state located in the southern region of the United States of America. Its capital is Baton Rouge and largest city is New Orleans. Louisiana is the only state in the U.S. with political subdivisions termed parishes, which are local governments equivalent to counties...
creole dish; - HacheeHacheeHachée is a traditional Dutch stew based on diced meat, fish or bird, and vegetables. Hachee based on beef, onions and acid is a typical example of traditional Dutch cuisine and particularly of Brabantish cuisine. Clove and bay leaves are added to the thick gravy...
, a Dutch type of stew with wine or vinegar. - HaleemHaleemHaleem is a thick Arabic, Persian, Turkish, and South Asian dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keşkek and Harisa. Harisa is also a popular version in Pakistan. Although the dish varies from region to region, it always includes wheat, lentils and meat...
, a PakistanPakistanPakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
i lentilLentilThe lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
and beefBeefBeef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
stew; - HasenpfefferHasenpfefferHasenpfeffer is a 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...
, a sour, marinated rabbitRabbitRabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world...
stew from Germany; - Hayashi riceHayashi riceHashed beef rice or Hayashi rice is a dish popular in Japan as a Western-style dish. It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes...
, a JapaneseJapanese cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
dish of beef, onions and mushrooms in red wine and demi-glaceDemi-glaceDemi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze...
sauce, served with rice; - Irish stewIrish stewIrish stew is a traditional stew made from lamb, or mutton, as well as potatoes, carrots, onions, and parsley....
, made with lambDomestic sheepSheep are quadrupedal, ruminant mammals typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Although the name "sheep" applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries...
or mutton, potatoPotatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
, onionOnionThe onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
and parsleyParsleyParsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate... - Ishtu, a curry in KeralaKeralaor Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....
, IndiaIndiaIndia , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
made from chickenChicken (food)Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
or mutton, potatoPotatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
, and coconut milk; - Istrian StewIstrian StewIstrian stew or yota is very popular in Istria as well as other regions in Croatia. It is also typical of Trieste, Gorizia, Friuli and the Slovenian Littoral. Its main ingredients are beans, sauerkraut, potatoes, bacon, spare ribs, and the main seasoning is garlic.-External links:**: a recipe...
or yota, or jota, a dish popular in Croatian and Slovenian Istra and NE Italy; - I-tal Stew, a Rastafarian vegan dish of mostly Caribbean root vegetables and spices;
- JjigaeJjigaeJjigae is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is typically served in a communal dish and boiling hot.A Korean meal almost...
, a diverse range of Korean stews; - Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets;
- Kare-kareKare-kareKare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or chicken. It is often eaten with bagoong , sometimes spiced with chili, and sprinkled with calamansi juice...
, stewed beef or oxtail and vegetables in peanut sauce from the PhilippinesPhilippinesThe Philippines , officially known as the Republic of the Philippines , is a country in Southeast Asia in the western Pacific Ocean. To its north across the Luzon Strait lies Taiwan. West across the South China Sea sits Vietnam...
; - Karelian hot potKarelian hot potThe Karelian hot pot or Karelian stew is a traditional meat stew originating from the region of Karelia . It is commonly prepared using a combination of pork and beef, but lamb can also be used...
, from the region of Karelia in eastern FinlandFinlandFinland , officially the Republic of Finland, is a Nordic country situated in the Fennoscandian region of Northern Europe. It is bordered by Sweden in the west, Norway in the north and Russia in the east, while Estonia lies to its south across the Gulf of Finland.Around 5.4 million people reside...
; - KhashKhash (dish)Khash is a traditional dish in Armenia, Azerbaijan, Iran, and Georgia...
, a stew from ArmeniaArmeniaArmenia , officially the Republic of Armenia , is a landlocked mountainous country in the Caucasus region of Eurasia...
and GeorgiaGeorgia (country)Georgia is a sovereign state in the Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to the southwest by Turkey, to the south by Armenia, and to the southeast by Azerbaijan. The capital of...
; - KhoreshtKhoreshtThe word Khoresht is the Tehrani dialect term for Khoresh in other Iranian dialects, and is alternately spelled Khorisht. It is a gerund form and a derivative of the verb xordan 'to eat'....
, a variety of Persian stews, often prepared with saffronSaffronSaffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
; - Kokkinisto, a GreekCuisine of GreeceGreek cuisine is a Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork. Also...
stew with red meat, in a tomato passata with shallots, cinnamonCinnamonCinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...
and other spices; - Lancashire HotpotLancashire HotpotLancashire hotpot is a 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. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of...
, an English stew; - LocroLocroLocro is a hearty thick stew popular along the Andes mountain range. The dish is a classic Ecuadorian cheese and potato soup from the Ecuadorian cuisine. This is also a dish in Peruvian cuisine, which at one point held the center of the Inca empire. It typical also in Argentina prepared by the...
, a South American stew (mainly in the AndesAndesThe Andes is the world's longest continental mountain range. It is a continual range of highlands along the western coast of South America. This range is about long, about to wide , and of an average height of about .Along its length, the Andes is split into several ranges, which are separated...
region); - Machanka (Makanka), a BelarusBelarusian cuisineBelarusian cuisine shares the same roots with cuisines of other Eastern and Northern European countries, basing predominantly on meat and various vegetables typical for the region.-History:...
and UkraineUkraineUkraine is a country in Eastern Europe. It has an area of 603,628 km², making it the second largest contiguous country on the European continent, after Russia...
pork stew - MechadoMechadoMechado is a beef dish from the Philippines. The addition of soy sauce and calamansi juice to the marinating liquid gives this recipe its distinct Filipino character.-Origin and preparation:...
, a Philippine-style beef stew; - MoquecaMoquecaMoqueca is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for 300 years.It basically consists of fish, onions, garlic, tomatoes, cilantro, and additional ingredients...
, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient; - NihariNihariNihari is a popular meat dish of Pakistanis of South Asia. Its roots lie in the Nawab kitchens having achieved fame via the storied royal kitchens of Lucknow in present-day Uttar Pradesh, long the seat of the Nawab of Avadh and is also relished in India by Muslims and non-Muslim foodies...
, a PakistanPakistanPakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
i beefBeefBeef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
stew made overnight and served for breakfast; - NikujagaNikujagais a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It usually is boiled until most of the liquid is evaporated...
, a JapaneseJapanese cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
beef and potato stew; - Olla podridaOlla podridaOlla podrida is a 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. The meal is traditionally prepared in a clay pot over several hours...
, a SpanishSpanish cuisineSpanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots...
red bean stew; - PasticadaPašticadaPašticada is a stewed beef dish cooked in special sauce, popular in Croatia. It is often called Dalmatinska pašticada because it originates in Dalmatia. It requires long and meticulous preparation, which includes marinating the beef in vinegar, lemon and rosemary for at least 24 hours...
, a CroatianCroatian cuisineCroatian cuisine is heterogeneous and is known as the cuisine of regions, since every region has its own distinct culinary traditions. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland...
stew from the region of DalmatiaDalmatiaDalmatia is a historical region on the eastern coast of the Adriatic Sea. It stretches from the island of Rab in the northwest to the Bay of Kotor in the southeast. The hinterland, the Dalmatian Zagora, ranges from fifty kilometers in width in the north to just a few kilometers in the south....
; - Peperonata, an Italian stew made with peppers;
- Pescado Blanco, a white fish stew from PatzcuaroPátzcuaroPátzcuaro is a large town and municipality located in the state of Michoacán. The town was founded sometime in the 1320s, at first becoming the capital of the Tarascan state and later its ceremonial center...
MichoacánMichoacánMichoacán officially Estado Libre y Soberano de Michoacán de Ocampo is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 113 municipalities and its capital city is Morelia...
Mexico; - PörköltPörköltPörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.-In Hungary:Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no potato...
, a HungarianHungaryHungary , officially the Republic of Hungary , is a landlocked country in Central Europe. It is situated in the Carpathian Basin and is bordered by Slovakia to the north, Ukraine and Romania to the east, Serbia and Croatia to the south, Slovenia to the southwest and Austria to the west. The...
meat stew resembling goulash, flavoured with paprikaPaprikaPaprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...
; - PotjiekosPotjiekosIn South Africa, potjiekos , literally translated "small pot food", is a stew prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged pot, the potjie, brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout...
, a South African stew; - Pot au feu, a simple French stew;
- PozolePozolePozole is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 CE. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork...
, a MexicanMexican cuisineMexican cuisine, a style of food that originates in Mexico, is known for its varied flavors, colourful decoration and variety of spices and ingredients, most of which are native to the country. The cuisine of Mexico has evolved through thousands of years of blending indigenous cultures, with later...
stew or soup; - PucheroPucheroPuchero is a type of stew prepared in Argentina, Colombia, Uruguay, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word "puchero" which means "stewpot."...
, a South American and Spanish stew; - Pulusu, is a form of stew from Andhra Pradesh in India that is typically sour and cooked with tamarindTamarindTamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
paste; - RatatouilleRatatouilleRatatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.- Origin :...
, a French vegetable stew; - SancochoSancochoSancocho is a traditional soup in several Spanish and Latin American cuisines. Variations represent popular national dishes in the Canary Islands of Spain, Mexico, Ecuador, Colombia, Panama, Peru, Dominican Republic, Puerto Rico, and Venezuela...
, a stew from the Caribbean; - ScouseScouse (food)Scouse is a type of lamb or beef stew. The word comes from lobscouse or lapskaus, Norwegian for "stew" and refers to a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool.-Origin of the term:In the 18th and 19th centuries...
, a stew commonly eaten by sailors throughout Northern EuropeNorthern EuropeNorthern Europe is the northern part or region of Europe. Northern Europe typically refers to the seven countries in the northern part of the European subcontinent which includes Denmark, Estonia, Latvia, Lithuania, Norway, Finland and Sweden...
, popular in seaports such as LiverpoolLiverpoolLiverpool is a city and metropolitan borough of Merseyside, England, along the eastern side of the Mersey Estuary. It was founded as a borough in 1207 and was granted city status in 1880...
; - The Stew, a stew from the La Tour du Pin;
- Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices and kecap manis (sweet soy sauce) from Indonesia;
- StoofvleesLes Carbonades FlamandesA carbonade flamande , is a traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme and bay...
, a Belgian beef stew with beer, mustard and laurel; - Tagine, a MoroccanCuisine of MoroccoMoroccan cuisine is extremely diverse, thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, Mediterranean, and Arab influences...
stew, named after the conical pot in which it is traditionally cooked and/or served in; - TharidTharidTharid is a traditional Arabic dish made of pieces of bread in vegetable or meat broth. The dish is notable in that it has been mentioned in a number hadith attributed to the Prophet Mohammed.-External links:**...
, a traditional ArabArab cuisineArab cuisine is defined as the various regional cuisines spanning the Arab World, from Morocco and Tunisia to Saudi Arabia, and incorporating Levantine, Egyptian .-History:...
stew of bread in broth; - WaterzooiWaterzooiWaterzooi is a classic stew of Flanders. Its name is Dutch, "zooien" meaning "to boil". It is sometimes called Gentse Waterzooi which refers to Ghent, a city in Belgium....
, a Belgian stew; - YahniYahniYahni or Yakhni is a class of foods found from Greece to the Indian subcontinent.In South Asian cuisine, it is a kind of soup or stock, often served over pilaf ....
, a Greek (γιαχνί), TurkishTurkish cuisineTurkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...
, and Persian stew.
See also
- CasseroleCasseroleA casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...
- EintopfEintopfEintopf is a traditional type of German stew which can consist of a great number of different ingredients. Technically, the term refers to a way of cooking all ingredients in one pot, not to any specific recipe....
- Hot potHot potHot pot , less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table...
- JuggingJuggingJugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug....
- NabemonoNabemonoNabemono or simply called nabe, is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes....
- PottagePottagePottage is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.It was a staple food of all people living in Great Britain from neolithic times on into the Middle Ages...
- SoupSoupSoup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...