A stew is a combination of solid
food
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...
ingredient
An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial product (business), products contain secret ingredie ...
s that have been
cooked in
liquid
A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure. As such, it is one of the four fundamental states of matter (the others being solid, gas, a ...
and served in the resultant
gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt an ...
. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
s and may include
meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
, especially tougher meats suitable for slow-cooking, such as
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
,
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
,
lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
,
poultry
Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, a ...
,
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
s, and
seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...
. While water can be used as the stew-cooking liquid,
stock
In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...
is also common. A small amount of red wine is sometimes added for flavour.
Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Ho ...
and
flavouring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustat ...
s may also be added. Stews are typically cooked at a relatively low temperature (
simmered
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...
, not
boiled
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. T ...
), allowing flavours to mingle.
![Cocidomontanes](https://upload.wikimedia.org/wikipedia/commons/1/15/Cocidomontanes.JPG)
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 are thickened by reduction or with
flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
, either by coating pieces of meat with flour before searing, or by using a
roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooke ...
or ''
beurre manié'', a dough consisting of equal parts of fat and flour. Thickeners like
cornstarch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, ...
,
potato starch
Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. Th ...
, or
arrowroot
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally ''Maranta arundinacea'', but also Florida arrowroot from ''Zamia integrifolia'', and tapioca from cassava (''Manihot esculenta''), which is oft ...
may also be used.
Stews are similar to
soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
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
![Ainu ohaw](https://upload.wikimedia.org/wikipedia/commons/a/a0/Ainu_ohaw.jpg)
Stews have been made since ancient times. The world's oldest known evidence of stew was found in Japan, dating to the
Jōmon period
The is the time in Japanese history, traditionally dated between 6,000–300 BCE, during which Japan was inhabited by a diverse hunter-gatherer and early agriculturalist population united through a common Jōmon culture, which reached a c ...
. Additionally,
Herodotus
Herodotus ( ; grc, , }; BC) was an ancient Greek historian and geographer from the Greek city of Halicarnassus, part of the Persian Empire (now Bodrum, Turkey) and a later citizen of Thurii in modern Calabria ( Italy). He is known f ...
says that the
Scythia
Scythia (Scythian: ; Old Persian: ; Ancient Greek: ; Latin: ) or Scythica (Ancient Greek: ; Latin: ), also known as Pontic Scythia, was a kingdom created by the Scythians during the 6th to 3rd centuries BC in the Pontic–Caspian steppe.
His ...
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.
![Irish Beef Stew (34046928633)](https://upload.wikimedia.org/wikipedia/commons/d/d8/Irish_Beef_Stew_%2834046928633%29.jpg)
There are recipes for lamb stews and fish stews in the Roman cookery book ''
Apicius
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer ...
'', believed to date from the 4th century AD. ''
Le Viandier
''Le Viandier'' (often called ''Le Viandier de Taillevent'', ) is a recipe collection generally credited to Guillaume Tirel, alias ''Taillevent''. However, the earliest version of the work was written around 1300, about 10 years before Tirel's bi ...
'', one of the oldest cookbooks in
French, written in the early 14th century by the French chef known as
Taillevent
Guillaume Tirel, known as Taillevent ( French: "wind-cutter" i.e. an idle swaggerer) (born ca. 1310 in Pont-Audemer – 1395), was an important figure in the early history of French cuisine. He was cook to the Court of France at the time of the ...
, has
ragout
Ragout ( French ''ragoût''; ) is a main dish stew.
Etymology
The term comes from the French ''ragoûter'', meaning: "to revive the taste".
Preparation
The basic method of preparation involves slow cooking over a low heat. The main ingredients ...
s or stews of various types in it.
The first written reference to '
Irish stew
Irish stew ( ga, stobhach/Stobhach Gaelach) is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from t ...
' is in
Byron
George Gordon Byron, 6th Baron Byron (22 January 1788 – 19 April 1824), known simply as Lord Byron, was an English romantic poet and Peerage of the United Kingdom, peer. He was one of the leading figures of the Romantic movement, and h ...
's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew."
As part of the ''Eintopfsonntag'' campaign, from 1933 the
Nazi party
The Nazi Party, officially the National Socialist German Workers' Party (german: Nationalsozialistische Deutsche Arbeiterpartei or NSDAP), was a far-right politics, far-right political party in Germany active between 1920 and 1945 that crea ...
made a midday Sunday ''eintopf'' (stew) obligatory on some days: in particular as part of the
Winterhilfe,
the first Sunday of the month from October until March was declared ''Eintopfsonntag''.
Types
![19-07-09-Karjalanpaisti-IMG 20190709 180453](https://upload.wikimedia.org/wikipedia/commons/8/81/19-07-09-Karjalanpaisti-IMG_20190709_180453.jpg)
Meat-based white stews also known as ''blanquettes'' or ''fricassées'' are made with lamb or veal that is
blanched or lightly
seared
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat such as beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms ...
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
A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dark ...
and sometimes browned flour, stock and wine are added.
List of stews
![Pichelsteiner Eintopf](https://upload.wikimedia.org/wikipedia/commons/e/ef/Pichelsteiner_Eintopf.jpg)
*
Baeckeoffe
Baeckeoffe (English: "bake oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany.
In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, c ...
, a potato stew from
Alsace
Alsace (, ; ; Low Alemannic German/ gsw-FR, Elsàss ; german: Elsass ; la, Alsatia) is a cultural region and a territorial collectivity in eastern France, on the west bank of the upper Rhine next to Germany and Switzerland. In 2020, it had ...
*
Beef bourguignon
Beef bourguignon () or bœuf bourguignon (; ), also called beef Burgundy, and ''bœuf à la Bourguignonne'',''Random House Dictionary'online at dictionary.com/ref> is a French cuisine, French beef stew braised in red wine, often red Burgundy wine ...
, a French dish of beef stewed in red
burgundy wine
Burgundy wine ( or ') is made in the Burgundy region of eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône. The most famous wines produced here, and those commonly referred to as "Burgundies," are dry red wi ...
*
Beef Stroganoff
Beef Stroganoff or Beef Stroganov (, ; russian: бефстро́ганов, befstróganov, ) is an originally Russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). From its origins in mid-19th-century R ...
, a stew with beef from Russia
*
Bigos
Bigos (; be, бігас, ', or бігус, ', lt, bigusas), often translated into English as hunter's stew, is a Polish cuisine, Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot an ...
, a traditional stew in Polish cuisine
*
Birria
Birria () \ ˈbir-ē-ˌä \is a Mexican dish from the state of Jalisco. The dish is a meat stew or soup traditionally made from goat meat, but occasionally made from beef, lamb, mutton or chicken. The meat is marinated in an adobo made of v ...
, a traditional stew from Mexico
*
Bo Kho (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from
Vietnam
Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making i ...
*
Bollito misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy
*
Booyah, an American meat stew
*
Bosnian Pot, a stew with beef or lamb which is a national dish in
Bosnia and Herzegovina
Bosnia and Herzegovina ( sh, / , ), abbreviated BiH () or B&H, sometimes called Bosnia–Herzegovina and often known informally as Bosnia, is a country at the crossroads of south and southeast Europe, located in the Balkans. Bosnia and H ...
*
Bouillabaisse
Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound t ...
, a fish stew from
Provence
Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bor ...
*
Brongkos
''Brongkos'' is a Javanese spicy meat and beans stew, specialty of Yogyakarta and other cities in Central Java, Indonesia.
Brongkos stew should not be confused with the similarly named ''brengkes''—the Javanese name for ''pepes'' which is fo ...
, a spicy
Javanese meat with beans stew from Indonesia, made of ''
Pangium edule
''Pangium'' is a genus containing the sole species ''Pangium edule'', a tall tree native to the mangrove swamps of Southeast Asia (Indonesia and Papua New Guinea). It produces a large poisonous fruit (the "football fruit" or pangi) which can ...
'', coconut milk, and various spices
*
Brunswick stew
Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. The exact origin of the stew is disputed. The states of Virginia, North Caro ...
, from
Virginia
Virginia, officially the Commonwealth of Virginia, is a state in the Mid-Atlantic and Southeastern regions of the United States, between the Atlantic Coast and the Appalachian Mountains. The geography and climate of the Commonwealth ar ...
and the
Carolinas
The Carolinas are the U.S. states of North Carolina and South Carolina, considered collectively. They are bordered by Virginia to the north, Tennessee to the west, and Georgia to the southwest. The Atlantic Ocean is to the east.
Combining Nort ...
*
Burgoo
Burgoo is a stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South.
Et ...
, a
Kentuckian
Kentucky ( , ), officially the Commonwealth of Kentucky, is a state in the Southeastern region of the United States and one of the states of the Upper South. It borders Illinois, Indiana, and Ohio to the north; West Virginia and Virginia to ...
stew
*
Brudet
Brudet, brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro; the brodetto di pesce, or simply brodetto (''broeto'' in Lingua veneta, ''Brudèt ad pès'' in Roma ...
, fish stew from Dalmatia regions, known in Greece as
bourdeto
Bourdeto ( el, Μπουρδέτο) is a fish dish from Corfu. It comes from the Venetian language, Venetian word ''brodetto'' which means broth. It is fish cooked with onion, and red sweet and hot spicy pepper. The best fish for bourdeto is scorpi ...
*
Caldeirada
Caldeirada (, ) is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients.Ilí Lacerda, ''The Secrets of Portuguese Cookery'' (2009), p. 45. A fishermen's ...
, a fish stew from Portugal
*
Carbonade flamande
Flemish Stew, known in Dutch as stoofvlees or stoverij and in French as carbon(n)ade ''à la flamande''[Cawl
Cawl () is a Welsh dish. In modern Welsh the word is used for any soup or broth; in English it refers to a traditional Welsh soup, usually called ''cawl Cymreig'' (literally 'Welsh soup') in Welsh. Historically, ingredients tended to vary, but t ...](_blank)
, a Welsh stew
*
Chakapuli
Chakapuli ( ka, ჩაქაფული) is a GeorgianDarra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 87 stew. It is considered to be one of the most popular dishes in Georgia.
Preparati ...
, a Georgian stew made with lamb chops, coriander and tarragon leaves, and white wine
*
Chanakhi
Chanakhi ( ka, ჩანახი) is a traditional GeorgianDarra Goldstein, ''The Georgian Feast: The Vibrant Culture and Savory Food of Georgia,'' p. 86V.V. Pokhlebkin, ''National Cuisines of the Peoples of the Soviet Union''Chanakhi, Tsentrpo ...
, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic
*
Charquicán, a
Chilean dish
*
Chankonabe
is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.
Ingredients and consumption
The dish contains a ''dashi'' or chicken broth soup base with sake or ''m ...
, a Japanese dish flavoured with
soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
or
miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...
: Chankonabe is traditionally eaten by
sumo
is a form of competitive full-contact wrestling where a ''rikishi'' (wrestler) attempts to force his opponent out of a circular ring (''dohyō'') or into touching the ground with any body part other than the soles of his feet (usually by thr ...
wrestlers
*
Chicken stew
Chicken mull is a traditional dish from North Carolina, upstate South Carolina and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream- or milk-based broth, butter and seasoned with salt, pepper and other ingredients. Tr ...
, whole chicken and seasonings
*
Chicken paprikash
Chicken paprikash ( hu, paprikás csirke or ''csirkepaprikás'') or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the ''paprikás'' preparations common to Hungarian tables. The name is derived fr ...
, chicken stew with paprika
*
Chili con carne
Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; ), meaning " chili with meat", is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes an ...
, a meat and chili pepper stew originating in Texas
*
Chilorio
Chilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from pork fried in chili sauce.
In making chilorio, pork is slow-simmered for hours until it falls apart. It is then broken into bite size pieces, fried in lar ...
, a pork stew from
Sinaloa
Sinaloa (), officially the Estado Libre y Soberano de Sinaloa ( en, Free and Sovereign State of Sinaloa), is one of the 31 states which, along with Mexico City, comprise the Administrative divisions of Mexico, Federal Entities of Mexico. It is d ...
, Mexico
*
Cincinnati chili
Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. In 2013, ''Smithsonian'' named one l ...
, developed by
Macedonian immigrants from Greece immigrants in the
Cincinnati
Cincinnati ( ) is a city in the U.S. state of Ohio and the county seat of Hamilton County. Settled in 1788, the city is located at the northern side of the confluence of the Licking and Ohio rivers, the latter of which marks the state line wit ...
area
*
Cholent
Cholent and other Sabbath stews ( yi, טשאָלנט, tsholnt ''or'' tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10–12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were developed ...
, a slow-cooked Jewish dish
*
Chorba
Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared w ...
(also spelt "Shorba"), a stew like soup dish found in various North African, Middle Eastern, Central Asian, South Asian, and European cuisines
*
Cochinita pibil
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, a ...
, an orange color pork stew from
Yucatán Peninsula
The Yucatán Peninsula (, also , ; es, Península de Yucatán ) is a large peninsula in southeastern Mexico and adjacent portions of Belize and Guatemala. The peninsula extends towards the northeast, separating the Gulf of Mexico to the north ...
, Mexico
*
Cocido
() or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.
Etymology
In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it literal ...
, a traditional Spanish and Portuguese strew with many variants (
madrileño
Madrid ( , ) is the capital and most populous city of Spain. The city has almost 3.4 million inhabitants and a metropolitan area population of approximately 6.7 million. It is the second-largest city in the European Union (EU), and ...
,
montañés,
à portuguesa, etc.)
*
Cotriade
Cotriade (''Kaoteriad'' in Breton) is a fish stew speciality from the French province of Brittany that is made with different kinds of fish, as well as potatoes, onion and garlic. Oily fish are typically used, such as herring, sprats and macker ...
, a fish stew from
Brittany
Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo language, Gallo: ''Bertaèyn'' ) is a peninsula, Historical region, historical country and cultural area in the west of modern France, covering the western part of what was known ...
*
Cream stew
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 ...
, a
yōshoku
In 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. It is an ...
Japanese white stew
*
Crow stew
Crow stew is a stew made primarily from the meat of a crow. Crow stew may include onion, bacon fat, flour and sour cream. According to Guy Chassagnard's ''Dictionary of French Cuisine'', crow has "very tough meat", but can be "placed on the lid o ...
, a
sour cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, wh ...
-based stew made with
crow
A crow is a bird of the genus ''Corvus'', or more broadly a synonym for all of ''Corvus''. Crows are generally black in colour. The word "crow" is used as part of the common name of many species. The related term "raven" is not pinned scientifical ...
meat, popular in the United States during the
Great Depression
The Great Depression (19291939) was an economic shock that impacted most countries across the world. It was a period of economic depression that became evident after a major fall in stock prices in the United States. The economic contagio ...
*
Daal, the Indian
legume
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock f ...
stew that has many varieties, a staple food throughout Asia
*
Dalma, a traditional dish of Orrisha, India, contain pulses with vegetable
*
Daube
Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and ''herbes de Provence'', and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terrac ...
, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs
*
Dinuguan
''Dinuguan'' () is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often '' siling haba''), and vin ...
, pork blood stew from the
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no),
* bik, Republika kan Filipinas
* ceb, Republika sa Pilipinas
* cbk, República de Filipinas
* hil, Republ ...
* Eintopf, (''one pot'') the German word for a stew: many different regional specialty
recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
His ...
s for ''Eintopf'' are known in Germany; for example, the
Kassel
Kassel (; in Germany, spelled Cassel until 1926) is a city on the Fulda River in northern Hesse, Germany. It is the administrative seat of the Regierungsbezirk Kassel and the district of the same name and had 201,048 inhabitants in December 2020 ...
area has a type called ''Lumben un Fleeh'' in the local dialect (Standard German: ''Lumpen und Flöhe'' - ''rags and fleas''), which is quite similar to
Irish stew
Irish stew ( ga, stobhach/Stobhach Gaelach) is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from t ...
. There are thicker German stews such as
Hasenpfeffer
Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.
Description
''Hase'' is German for "hare", and ''pfeffe ...
or
Labskaus; these would not usually be considered an ''Eintopf'', though the technical difference is minor (longer cooking times and fewer vegetables)
*
Ewedu
''Corchorus'' is a genus of about 40–100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world.
Different common names are used in different contexts, with jute applying to the fi ...
, vegetable stew from
Nigeria
Nigeria ( ), , ig, Naìjíríyà, yo, Nàìjíríà, pcm, Naijá , ff, Naajeeriya, kcg, Naijeriya officially the Federal Republic of Nigeria, is a country in West Africa. It is situated between the Sahel to the north and the Gulf o ...
*
Fabada asturiana
Fabada asturiana, often simply known as fabada, is a rich Asturian bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish rest ...
, an
Asturian bean and meat stew
*
Feijoada
''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations.
The basic ingredients of feijoada are bean ...
, Brazilian or Portuguese
bean
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...
stew
*
Fårikål
Fårikål () is a traditional Norwegian dish, and the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally se ...
, traditional
Norwegian
Norwegian, Norwayan, or Norsk may refer to:
*Something of, from, or related to Norway, a country in northwestern Europe
* Norwegians, both a nation and an ethnic group native to Norway
* Demographics of Norway
*The Norwegian language, including ...
stew with lamb or mutton and white cabbage
*
Főzelék, a thick
Hungarian vegetable dish
*
Gaisburger Marsch
Gaisburger Marsch (German for "march of Gaisburg") is a traditional Swabian beef stew, Peter Lesniczak: ''Alte Landschaftsküchen im Sog der Modernisierung. Studien zu einer Ernährungsgeographie Deutschlands zwischen 1860 und 1930, Teil 4''. ...
, a German dish of stewed beef served with
Spätzle
Spätzle (or spaetzle; ) is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hung ...
and potatoes
*
Gheimeh
Gheimeh or Qeimeh ( fa, قیمه) is an Iranian cuisine, Iranian stew (''khoresh'') consisting of diced lamb and mutton, mutton, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. The stew is sometimes ...
, an
Iran
Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...
ian stew with cubed
lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
and yellow
split pea
Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of ''Pisum sativum'', the pea.
Harvesting
The peas are spherical when harvested, with an outer skin. The peas are dried and the dull-coloure ...
s
*
Ghormeh sabzi
Ghormeh sabzi ( fa, قورمه سبزی) or Khoresht sabzi ( fa, خورشت سبزی), also spelled ''qormeh sabzi'', is an Iranian herb stew. It is considered the national dish of Iran. It is a very popular dish in Iran.
History
Ghormeh s ...
, an Iranian stew with green
herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s, dried
limes
Limes may refer to:
* the plural form of lime (disambiguation)
* the Latin word for ''limit'' which refers to:
** Limes (Roman Empire)
(Latin, singular; plural: ) is a modern term used primarily for the Germanic border defence or delimiting ...
,
bean
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...
s, and
sheep meat
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
*
Goulash
Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the ...
, a Hungarian meat stew with
paprika
Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...
*
Gumbo
Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole ...
, a
Louisiana
Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is borde ...
creole dish
*
Hachee
Hachée () is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables. Hachee based on beef, onions, apple butter, breakfast bread and acid (usually vinegar or wine) is a typical example of traditional Dutch cuisine. Clo ...
, a Dutch type of stew with wine or vinegar
*
Haleem
Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by blending or mashing the m ...
, an Indian - Pakistani
lentil
The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...
and
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
stew
*
Hasenpfeffer
Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.
Description
''Hase'' is German for "hare", and ''pfeffe ...
, a sour, marinated
rabbit
Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit speci ...
stew from Germany
*
Hayashi rice
is a dish popular in Japan as a Western-style dish or '' yōshoku''. 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 ste ...
, a
Japanese
Japanese may refer to:
* Something from or related to Japan, an island country in East Asia
* Japanese language, spoken mainly in Japan
* Japanese people, the ethnic group that identifies with Japan through ancestry or culture
** Japanese diaspor ...
dish of beef, onions and mushrooms in red wine and
demi-glace
Demi-glace (, 'half glaze') 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, when used in reference to a sauce, means "icing" or "glaze." It is traditio ...
sauce, served with rice
*
Irish stew
Irish stew ( ga, stobhach/Stobhach Gaelach) is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from t ...
, made with
lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
or
mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
,
potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern Unit ...
,
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
, and
parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
*
Ishtu, a curry in
Kerala
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South ...
, India made from
chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...
or
mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
,
potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern Unit ...
, and coconut milk
Koshi Ishtu – Kerala Chicken Stew Recipe – Food.com – 265726
/ref>
* Istrian stew
The Istrian stew or jota ( hr, Istarska jota; sl, Jota, it, Jota) is a soup made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region. It is especially popular in Istria and some other parts ...
or ''yota'', or ''jota'', a dish popular in Croatian and Slovenian Istra and NE Italy
* I-tal
Ital, also spelled I-tal (), is food often celebrated by those in the Rastafari movement. It is compulsory in the Bobo Ashanti and Nyabinghi mansions, though not in the Twelve Tribes of Israel. The word derives from the English word "vital", w ...
Stew, a Rastafarian
Rastafari, sometimes called Rastafarianism, is a religion that developed in Jamaica during the 1930s. It is classified as both a new religious movement and a social movement by scholars of religion. There is no central authority in control ...
vegan
Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. Di ...
dish of mostly Caribbean root vegetables and spices
* Jjigae
''Jjigae'' (Korean: 찌개, ) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), ''ganjang'' (soy sauce) or ...
, a diverse range of Korean
Korean may refer to:
People and culture
* Koreans, ethnic group originating in the Korean Peninsula
* Korean cuisine
* Korean culture
* Korean language
**Korean alphabet, known as Hangul or Chosŏn'gŭl
**Korean dialects and the Jeju language
** ...
stews
* Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets
* Kare-kare
Kare-kare is a Philippine stew (''kare'' derives from "curry") that features a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, ...
, stewed beef or oxtail and vegetables in peanut sauce from the Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no),
* bik, Republika kan Filipinas
* ceb, Republika sa Pilipinas
* cbk, República de Filipinas
* hil, Republ ...
* Karelian hot pot
The Karelian hot pot (British) or Karelian stew (US) ( fi, karjalanpaisti; russian: рагу по-карельски ''ragu po-karelski''; sv, karelsk stek) is a traditional meat stew originating from the region of Karelia. It is commonly prepar ...
, from the region of Karelia in eastern Finland
*Kharcho
Kharcho, also spelled as Harcho ( ka, ხარჩო), is a traditional Georgian soup containing beef, rice, cherry plum purée and chopped walnuts (''Juglans regia''). The soup is usually served with finely chopped fresh coriander. The characte ...
is a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts
* Khash (dish), Khash, a traditional Armenian/Azerbaijani dish of pig's or cow's feet
* Khoresht, a variety of Cuisine of Iran, Persian stews, often prepared with saffron
* Kokkinisto, Cuisine of Greece, Greek stew with red meat, in a tomato passata with shallots, cinnamon, and other spices
* Kuurdak, a type of stew from Central Asia
* Lobscouse, a Norwegian stew with beef, potato, onion, and carrot
* Lancashire hotpot, an English stew
* Lecsó, a summertime favourite in Hungary, vegetable stew with bell pepper and tomato as main ingredients
* Linseneintopf ("lentil stew")
* Lobby (food), Lobby, a stew from Staffordshire, England
* Locro, a stew (mainly in the Andes region)
* Machanka, a Belarusian cuisine, Belarus and Ukraine pork stew
* Matelote, a French cuisine, French fish stew made with freshwater fish, fish stock, and wine
* Mechado, a Philippine cuisine, Philippine beef stew
* Moppelkotze
* Moqueca, a Brazilian stew with fish (or shrimp, crab, or other seafoods) as its main ingredient
* Mućkalica, a Serbian stew
* Nihari, a Pakistani beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
stew made overnight and served for breakfast
* Nikujaga, a Japanese
Japanese may refer to:
* Something from or related to Japan, an island country in East Asia
* Japanese language, spoken mainly in Japan
* Japanese people, the ethnic group that identifies with Japan through ancestry or culture
** Japanese diaspor ...
beef and potato stew
* Oil down, national dish of Grenada, made of breadfruit, salted meat, Chicken as food, chicken, dumplings, callaloo, coconut milk, spices
* Olla podrida, a Spanish cuisine, Spanish red bean stew
* Pašticada, a Croatian cuisine, Croatian stew from the region of Dalmatia
* Peperonata, an Italian stew made with peppers
* Pepposo, a Tuscany, Tuscan beef stew
* Pescado Blanco, a white fish stew from Pátzcuaro, Michoacán, Mexico
* Pichelsteiner a traditional German stew
* Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika
Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...
* Potjiekos, a South African stew
* Pot-au-feu, a simple French beef stew
* Pozole, a Mexican cuisine, Mexican stew or soup
* Puchero, a stew from Andalusian cuisine, Andalusia, Spain, also common in South America and the Philippine cuisine, Philippines
* 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
* Ragoût de Porc, a French pork stew
* Sambar (dish), Sambar, a thick vegetable stew, from South India
* Sancocho, a stew from the Caribbean
* Scouse (food), Scouse, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as Liverpool
* Semur (Indonesian culinary), Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices, and ''kecap manis'' (sweet soy sauce) from Indonesia
* Steckrübeneintopf (based on rutabaga)
* American goulash, Slumgullion, a watery stew of meat and vegetables
* Tagine, a Cuisine of Morocco, Moroccan stew, named after the conical pot in which it is traditionally cooked or served
* Tocană, a Romanian stew prepared with tomato, garlic, and sweet paprika
* Tharid, a traditional Arab cuisine, Arab stew of bread in broth
* Waterzooi, a Cuisine of Belgium, Belgian stew
* Yahni, a Greek cuisine, Greek (γιαχνί), Turkish cuisine, Turkish, and Persian cuisine, Persian stew
See also
* Braising
* Casserole
* Curry
* Hot pot
* Jugging
* List of foods
* Nabemono
* Perpetual stew
* Pottage
* Soup
References
External links
Stew recipes
Food.com.
Jäger-Eintopf (hunter's Stew) Recipe
{{Cooking techniques
Stews,
Cooking techniques
Culinary terminology
World cuisine
Types of food
de:Eintopf