Stew - List of Stews

List of Stews

• Baeckeoffe, a potato stew from Alsace;
• Barbacoa, a meat stew from Mexico;
• Beef Stroganoff, a stew with beef from Russia
• Bigos, a traditional stew in Polish cuisine;
• Birria, a goat stew from Mexico;
• Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam;
• Bollito Misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy;
• Bourguignon, a French dish of beef stewed in red burgundy wine;
• Booyah, an American meat stew;
• Bouillabaisse, a fish stew from Provence;
• Brunswick stew, from Virginia and the Carolinas;
• Burgoo, a Kentuckian stew;
• Caldeirada, a fish stew from Portugal;
• Carbonade flamande, a traditional Belgian beef and onion stew made with Belgian beer;
• Carnitas, a pork meat stew from Michoacán, Mexico;
• Cassoulet, a French bean stew;
• Cawl, a Welsh stew,
• Chakapuli, Georgian stew made with lamp chops, coriander and tarragon leaves and white wine
• Charquican, a Chilean dish;
• Chankonabe, a Japanese dish flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers;
• Chicken stew, whole chicken and seasonings;
• Chicken paprikash, chicken stew with paprika;
• Chili con carne, Mexican meat and bean stew;
• Chili sin carne, a meatless American adaptation of the Mexican dish;
• Chilorio, a pork stew from Sinaloa, Mexico;
• Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area;
• Cholent, a slow-cooked Jewish dish eaten on the Shabbat;
• Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines;
• Cochinita pibil, an orange color pork stew from Yucatán, Mexico;
• Cotriade, a fish stew from Brittany;
• Cozido, a traditional Portuguese stew. In Spain, it is called cocido;
• Cream stew, a yōshoku Japanese white stew;
• Daal, the Indian legume stew that has many varieties, a staple food throughout Asia;
• Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs;
• Dinuguan, pork blood stew from the Philippines;
• Ewedu, vegetable stew from Nigeria
• Eintopf, (one pot) a German stew that includes a vast number of unlimited ingredients.
• Fabada Asturiana, a Spanish bean and meat stew;
• Feijoada, Brazilian or Portuguese bean stew;
• Fårikål, traditional Norwegian stew with lamb or mutton and white cabbage;
• Főzelék, a thick Hungarian vegetable dish;
• Gaisburger Marsch, a German dish of stewed beef served with Spätzle and potatoes;
• Gheimeh, an Iranian stew with cubed lamb and yellow split peas;
• Ghormeh Sabzi, an Iranian stew with green herbs, dried limes, beans and meat;
• Goulash, a Hungarian meat stew with paprika;
• Gumbo, a Louisiana creole dish;
• Hachee, a Dutch type of stew with wine or vinegar.
• Haleem, a Pakistani lentil and beef stew;
• Hasenpfeffer, a sour, marinated rabbit stew from Germany;
• Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice;
• Irish stew, made with lamb or mutton, potato, onion and parsley
• Ishtu, a curry in Kerala, India made from chicken or mutton, potato, and coconut milk;
• Istrian Stew 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;
• Jjigae, a diverse range of Korean stews;
• Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets;
• Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the Philippines;
• Karelian hot pot, from the region of Karelia in eastern Finland;
• Khash, a stew from Armenia and Georgia;
• Khoresht, a variety of Persian stews, often prepared with saffron;
• Kokkinisto, a Greek stew with red meat, in a tomato passata with shallots, cinnamon and other spices;
• Lancashire Hotpot, an English stew;
• Locro, a South American stew (mainly in the Andes region);
• Machanka (Makanka), a Belarus and Ukraine pork stew
• Mechado, a Philippine-style beef stew;
• Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient;
• Nihari, a Pakistani beef stew made overnight and served for breakfast;
• Nikujaga, a Japanese beef and potato stew;
• Olla podrida, a Spanish red bean stew;
• Pasticada, a Croatian stew from the region of Dalmatia;
• Peperonata, an Italian stew made with peppers;
• Pescado Blanco, a white fish stew from Patzcuaro Michoacán Mexico;
• Pichelsteiner a traditional German stew
• Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika;
• Potjiekos, a South African stew;
• Pot au feu, a simple French stew;
• Pozole, a Mexican stew or soup;
• Puchero, a South American and Spanish stew;
• Pulusu, is a form of stew from Andhra Pradesh in India that is typically sour and cooked with tamarind paste;
• Ratatouille, a French vegetable stew;
• Sambar, a thick vegetable stew, from South India;
• Sancocho, a stew from the Caribbean;
• Scouse, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as Liverpool;
• The Stew, a stew from 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;
• Stoofvlees, a Belgian beef stew with beer, mustard and laurel;
• Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served in;
• Tharid, a traditional Arab stew of bread in broth;
• Waterzooi, a Belgian stew;
• Yahni, a Greek (γιαχνί), Turkish, and Persian stew.