This is alist of notable stews. Astew is a combination of solidfoodingredients that have beencooked in liquid and served in the resultantgravy. Ingredients in a stew can include any combination ofvegetables, such ascarrots,potatoes,beans,onions,peppers,tomatoes, and others, and frequently withmeat, especially tougher meats suitable for moist, slow cooking, such asbeefchuck orround.Poultry,pork,lamb or mutton,sausages, andseafood are also used.
| Name | Image | Origin | Traditional protein | Description and distinctive ingredients |
|---|---|---|---|---|
| Ají de gallina |  | Peru | Fowl | Peruvian chicken stew |
| Alicot | France | Offal | Stew made with poultrygiblets and possibly the head, feet and wing tips | |
| Andrajos | .jpg) | Spain (Jaén) | Game | Stew oftomatoes, onions,garlic, red pepper, andrabbit, thickened withcake flour |
| Asam pedas |  | Indonesia Malaysia | Fish | Sour and spicy stew dish made of seafood, typically fish, cooked intamarind fruit juice,chili, and other spices |
| Balbacua |  | Philippines | Beef | Beef stew made from beef andcollagen-rich parts of beef stewed for four to six hours in various spices |
| Bamia | .JPG) | Egypt | Lamb | Stew prepared with okra and lamb as primary ingredients[1][2] |
| Beef bourguignon |  | France (Burgundy) | Beef | Stew made of beef braised in red wine, traditionally redBurgundy,[3] and beef broth, generally flavoured withgarlic, onions, and abouquet garni, withpearl onions and mushrooms |
| Beef Stroganoff |  | Russia France | Beef | Beef Stroganoff orbeef Stroganov (Russian: бефстрогановbefstróganov) is aRussian dish ofsautéed pieces of beef served in a sauce withsmetana (sour cream). |
| Beaver stew |  | Lithuania | Beaver | Stew made beaver meat, mashed potatoes and various vegetables |
| Bicol express |  | Philippines | Pork or beef | Stew made from longchillies, pork or beef,coconut milk,shrimp paste or stockfish, onions, pork, andgarlic |
| Bigos | .jpg) | Poland Ukraine Lithuania | Pork | Stew that features white cabbage,sauerkraut, various cuts of meat and sausages, often whole or puréedtomatoes,honey, andmushrooms |
| Birnen, Bohnen und Speck |  | Germany | Pork | Typical dish in whichpears, beans, andbacon are cooked together |
| Birria |  | Mexico | Goat | Spicy meat stew made of pork,goat, lamb, or mutton that is traditionally served on holidays, such asChristmas |
| Blanquette de veau |  | France | Veal | Brightvealragout withmirepoix |
| Blindhuhn |  | Germany (Westphalia) | Pork | A stew of the Westphalian cuisine prepared with beans, vegetables, and bacon |
| Booyah |  | United States (Upper Midwest) | Various | Thick stew popular in theUpper Midwestern United States with meat and vegetables, often prepared communally in large kettles, with several different meats |
| Bosanski lonac |  | Bosnia and Herzegovina | Lamb | Typical Bosnian dish with beef, lamb, cabbage, potatoes, tomatoes, carrots,parsley,garlic, andpeppercorns (whole, not ground) |
| Bouillabaisse |  | France (Marseille) | Seafood | Bony fish and seafood stew with vegetables andProvençal herbs and spices: The name refers to a "simmering boil", the temperature of cooking the stew. |
| Brongkos |  | Indonesia (Yogyakarta and Central Java) | Beef | Meat (beef or mutton) with beans (black-eyed peas or kidney beans) stew, with boiled egg and spicy soup made ofPangium edule, coconut milk, and other spices |
| Brodetto |  | Italy | Fish | Fish stew typical of the Eastern (Adriatic) coast of Italy: It may slightly vary from place to place. InVeneto, it is eaten withpolenta. InAbruzzo, tomato sauce is added. It is similar to Croatianbrudet. |
| Brudet |  | Croatia Montenegro | Fish | A fish stew that is usually eaten with polenta, similar to Italianbrodetto |
| Brunswick stew |  | United States (South) | Game | Tomato-based stew containing various types oflima beans or butter beans, corn, okra, and other vegetables, and one or more types of meat: Most recipes claiming authenticity call forsquirrel orrabbit meat, but chicken, pork, and beef are also common ingredients. |
| Trippa alla milanese (Buseca in South America) |  | Italy Argentina Uruguay | Offal | Italian stew also common inUruguay and Argentina, similar to Spanishcallos, it is made of finely choppedmondongo (beef tripe), potatoes, and legumes such as lentils or chickpeas. |
| Buddha Jumps Over the Wall |  | China | Fish | Cantonese variation onshark fin soup |
| Buğu kebabı | Turkey | Lamb | Turkish lamb and vegetable stew with akebab name | |
| Burgoo |  | United States (Midwest and South) | Game | Traditionally made withwild game, this spicy thick stew is similar toIrish orMulligan stew, often served withcornbread orcorn muffins. Often prepared communally, it is made with several different meats. |
| Cabbage stew |  | Central Europe | Vegetarian | Prepared usingcabbage as a main ingredient: Pictured iskapuska. |
| Cacciatore |  | Italy | Fowl | A stew with braised chicken (pollo alla cacciatora), sometimes with rabbit (coniglio alla cacciatora), tomatoes, onions, herbs, often bell peppers, and sometimes wine. |
| Cacciucco |  | Italy | Fish | A fish stew, it is made with several different types of fish andshellfish cooked in wine, tomatoes, and chili pepper, as typical of west-central Italy and especiallyLivorno. |
| Cachupa |  | Cape Verde | Goat | Slow-cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat, or chicken) |
| Caldeirada |  | Portugal | Seafood | Stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomatoes and onions |
| Caldereta de cordero |  | Spain | Lamb | Lamb or mutton stew |
| Caldo avá | Paraguay | Offal | Stew made of beef tripes,chitterlings, heart, andmatambre | |
| Caldo gallego |  | Spain | Pork | Stew made with fatty pork,white beans, and greens (cabbage or spring greens), literally means "Galician broth" |
| Callaloo |  | Caribbean West Africa | Vegetarian | Caribbean dish made ofleaf vegetables,amaranth,capsicum, andtaro |
| Callos |  | Spain | Offal | A stew common across Spain, it is considered traditional to Madrid, where it is referred to ascallos a la madrileña. It contains beef tripe and chickpeas,blood sausage, and bell peppers.Chorizo sausage may also be used. |
| Caparrones |  | Spain (La Rioja) | Sausage | Stew made ofcaparrón (a variety of red kidney beans) and a spicychorizo sausage |
| Caponata | .jpg) | Italy (Sicily) | Vegetarian | Vegetable stew from Sicily that consists mainly ofaubergine (eggplant) tomato sauce, onions, celery, olives, capers, andAgrodolce. |
| Capra e fagioli | Italy (Liguria) | Goat | Stew made of goat meat, white wine, and whitepigna beans | |
| Carbonada | Argentina,Uruguay | Beef | Traditional Argentinian and Uruguayan sweet-sour beef, squash, and apricot stew, traditionally served inside a squash | |
| Carbonade flamande |  | Belgium,France | Beef | Traditional Belgian sweet-sour beef and onion stew made withbeer, and seasoned withthyme andbay leaf: Pictured iscarbonade flamande with fries and a side of greens. |
| Carne mechada | .jpg) | Colombia Chile Venezuela[4] | Beef | Latin American beef stew |
| Cassoulet |  | France (Languedoc) | Fowl and sausage | French dish that consists of slow-cooked meat, typically pork sausages, pork,goose,duck, and sometimes mutton, with whiteharicot beans |
| Cawl |  | United Kingdom (Wales) | Lamb | Lamb stew (beef or hock in Pembrokeshire), which includes vegetables, such asleeks and potatoes, as well as carrots,celery, onion,parsnip,swede, andturnip |
| Chairo |  | Bolivia | Beef | Meat and vegetable stew with potato starch (chuños), onions, carrots, potatoes,white corn, beef, and wheat kernels |
| Chakapuli |  | Georgia | Lamb | Popular stew with lamb chops orveal, onions,tarragon leaves,cherry plums ortkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill,coriander), garlic, and salt |
| Chapea | Dominican Republic | Sausage | Traditional dish from the countryside that consists of cookedred beans withlonganiza (Dominican sausage), rice, ripeplantain, and mashed squash used as a thickener | |
| Chicken mull |  | United States (South) | Fowl | A traditional dish fromNorth Carolina andGeorgia, it consists of parboiled whole chicken in a cream- or milk-based broth with butter, seasoned with salt, white or black pepper, and other ingredients. Traditionally, the stew is served in the late fall and winter, often prepared communally. |
| Chicken pastel |  | Philippines | Chicken or pork | Stew or pie made with chicken, sometimes pork, sausages, mushrooms, peas, carrots, potatoes, soy sauce, and various spices in a creamy sauce. |
| Chili con carne |  | United States (Texas) | Beef | A spicy stew that traditionally features chopped or ground beef, chili peppers, and other ingredients. |
| Cholent |  | France | Beef, chicken or goose | Slowly simmeredJewish stew ofAshkenazi origin that cooks overnight and is traditionally served at theShabbat meal. Its main ingredients are meat, onions, potatoes, beans or chickpeas, andbarley. It is believed to be derived from thehamin ofSephardic Jews. Similar to the French cassoulet. |
| Chraime |  | Maghreb | Fish | Fish stewed with tomatoes and peppers, flavored with hot peppers and spices |
| Chupe Andino | Andes | Game | Refers to various stews and soups that are prepared in Andes Mountains region of South America | |
| Chupín | Uruguay | Fish | Made with any fish of firm meat, usually hake, croaker, or boga, potatoes, tomatoes, and onions, crumbs of marine crackers are usually poured over at the end. | |
| Ciambotta |  | Italy | Vegetarian | Typically based on vegetables, but it may have other ingredients, such as meat or fish. The vegetable choices are usually potatoes,eggplant, tomatoes,sweet peppers,chili, onion and herbs. |
| Cioppino |  | United States (San Francisco) | Fish | AnItalian-American fish stew, it is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination ofDungeness crab, clams, shrimp, scallops, squid, mussels, and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either sourdough or baguette. |
| Cocido lebaniego |  | Spain (Cantabria) | Pork and offal | Its essential ingredients include chickpeas, potatoes, andcollard greens. The rest of the elements arecompangu, meat from the pig slaughter, such asbacon (tocino),black pudding (morcilla),chorizo, andham. Other additional ingredients are beef, especiallycecina andbones, and astuffing made ofbread flour,egg, andparsley. |
| Cocido madrileño |  | Spain (Madrid) | Pork | Its main ingredient is the chickpea or garbanzo bean, preferably of its larger variety, also known askabuli. Vegetables are added, potatoes mainly, but also cabbage, carrots, andturnips. In some cases,green beans,mangold, orcardoon are added. Meats like beef, hen, lard, chorizo, a small block of cured Jamón and morcilla (a type of black pudding) complete the ingredients. Cocido is commonly served with the ingredient types grouped, and the broth served as first course, with very thin pasta, fideo cabellín added. |
| Cocido montañés |  | Spain (Cantabria) | Pork and offal | Also known as highlander stew. It is made with two vegetal ingredients, dried largewhite beans andcollard greens (berza). The rest of the elements of this recipe are known ascompangu, meat ingredients from the pig slaughter:bacon (tocino),pork ribs (costilla),black pudding (morcilla) with rice, andchorizo. |
| Compote | Game | Game stew made for example fromrabbit,partridge, orpigeon | ||
| Coq au vin |  | France | Fowl | Frenchbraise of chicken cooked with wine,lardons, mushrooms, and optionallygarlic |
| Cotriade |  | France (Brittany) | Fish | Breton-style stew made with potatoes and many kinds of fish, butwithout shellfish |
| Cozido/Cocido |  | Portugal Spain | Various | Stew made with different meats and vegetables; numerous regional variations exist throughout Portugal and Spain |
| Cream stew |  | Japan | Various | Cream stew is a JapaneseYōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. |
| Daube |  | France (Provence) | Beef | Classic Provençal stew made with inexpensive beef braised in wine, vegetables,garlic, andherbes de Provence, and traditionally cooked in adaubière, a braising pan. |
| Dillegrout |  | United Kingdom (England) | Fowl | Chicken pottage made withalmond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor ofAddington.[5] |
| Dimlama | .jpg) | Uzbekistan | Lamb | Stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. |
| Dinuguan |  | Philippines | Offal | Filipino savory stew of meat oroffal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pigblood,garlic,chili (most oftensiling mahaba), andvinegar. |
| Drokpa Katsa | Tibet | Offal | Stewedtripe, withcurry,fennel,monosodium glutamate, and salt. | |
| Escudella i carn d'olla |  | Spain (Catalonia) | Sausage | Stew that contains apilota, a very big meatball spiced withgarlic andparsley. It contains vegetables, such ascelery, cabbage, carrots, etc. depending on the season. Bones, sausages calledbotifarras, and other types of meat can be used. |
| Étouffée |  | United States (Louisiana) | Seafood | Seafood dish of theCreole cuisine of Louisiana that is usually served over rice. Literally means "smothered" in French. |
| Fabada Asturiana |  | Spain (Asturias) | Pork | Fabada is made with dried largewhite beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) orbacon (tocino),black pudding (morcilla),chorizo, and oftensaffron (azafrán). Some recipes also call forlonganiza. |
| Fabes con almejas |  | Spain (Asturias) | Seafood | Clam stew that calls for smallclams,fava beans, onions,garlic, salt,saffron,bay leaves,olive oil,parsley, bread crumbs and sometimes sweetpaprika. |
| Fahsa |  | Yemen | Lamb | Stew made of lamb cutlets with lamb broth. Spices andholba (fenugreek) are added after cooking. |
| Fårikål |  | Norway | Lamb | Traditional dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and optionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. Literally means "mutton in cabbage". |
| Fasole cu cârnaţi |  | Romania | Sausage | Dish consisting ofbaked beans,sausages orsmoked ham. |
| Feijoada |  | Brazil Portugal Uruguay | Beef | Stew of beans with beef or pork, and may include other vegetables. |
| Fesenjān |  | Iran | Fowl | Thick, tart stew made frompomegranate juice and groundwalnuts; traditionally made with poultry, but variants using balls of ground meat,ghormeh cut lamb, fish, or no meat at all are not unusual. |
| Flaki | .JPG) | Poland | Beef | Meat stew with common ingredients, including beeftripe, beef,bay leaf,parsley, carrots, beef broth, and spices to taste, including salt, black pepper,nutmeg, sweetpaprika, andmarjoram. |
| Főzelék |  | Hungary | Vegetarian | Very thick vegetable soup, so it may be considered a stew. Sometimes served withmeatballs and often eaten as aside dish. |
| Fricot |  | Canada (Acadia) | Various | Consists of potatoes, onions, and whatever meat was available, cooked in a stew and topped withdumplings. The common meats used are chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork. |
| Gaisburger Marsch |  | Germany (Swabia) | Beef | Swabian dish made from meat with cooked potatoes andspätzle. |
| Galinhada |  | Brazil | Fowl | Stew of rice and chicken. |
| Garbure |  | France (Gascony) | Pork | Stew ofham with cabbage and other vegetables, usually withcheese and stale bread added. |
| Ghapama |  | Armenia | Vegetarian | Sweetpumpkin stew, traditionally cooked in the pumpkin shell; does not contain meat. |
| Gheimeh |  | Iran | Lamb | Stew consisting of diced lamb or sometimes beef, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. The stew is usually served with white rice. |
| Ghormeh sabzi |  | Iran | Vegetarian (but often made with lamb or beef) | Dish that consists of a mixture of sautéed herbs, consisting mainly ofparsley,leek, and a smaller amount offenugreek leaves, where this is usually the dry herb of the mix. |
| Ginataang kalabasa | _-_Philippines.jpg) | Philippines | Shrimp | Stew ofcalabaza squash cooked incoconut milk and spices, along with shrimp andasparagus bean. |
| Ginataang labong |  | Philippines | Seafood or pork | Stew ofbamboo shoots cooked in coconut milk and spices, along with seafood or various meats. |
| Goat water |  | Montserrat | Goat | Anational dish of Montserrat prepared with goat meat and vegetables. |
| Goulash |  | Hungary | Beef | Soup or stew of meat, noodles and vegetables, especially potato, seasoned withpaprika and other spices. |
| Guatitas |  | Chile Ecuador | Offal | Stew whose main ingredient is pieces oftripe. |
| Guiso carrero | Argentina Uruguay | Beef | Traditional stew made with beef,chorizo, white beans, chickpeas, potato, sweet potato, squash, carrots, onions and noodles, seasoned withadobo, a spice mix of oregano, thyme, cumin, paprika and chili. | |
| Gulai |  | Indonesia Malaysia | Various | Stew or curry made with either beef, poultry (chicken or duck meat), vegetables, seafood or lamb withbumbu spice mix cooked in coconut milk.[6][7][8][9][10] |
| Gumbo |  | United States (Louisiana) | Seafood & sausage | Stew or soup that consists primarily of a strongly-flavored stock, with meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onions. |
| Güveç |  | Turkey | Lamb | Vegetable and meat stew made with mutton or veal and common toBalkan countries. |
| Guyana Pepperpot | .jpg) | Guyana | Various | Stewed meat dish, strongly flavored withcinnamon, hotchili peppers, andcassareep, a special sauce made from thecassava root. Beef, pork, and mutton are the most popular meats used. Chicken is also used. |
| Hachee |  | Netherlands | Various | Traditional Dutch stew based on diced meat, fish or poultry, and vegetables. |
| Hamin |  | Iberia | Lamb, beef, or chicken | Traditional Sephardic JewishSabbath stew cooked overnight. Made from whole grains, meat, chickpeas or beans, and onion. Also known as dafina. |
| Hasenpfeffer |  | Germany | Game | Traditional German stew made from marinatedrabbit or hare, cut into stewing-meat sized pieces and braised with onions and wine, in a marinade thickened with the animal's blood. |
| Hochepot |  | France | Beef | Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables. |
| Hoosh | United States | Beef (dried) | Thick stew made frompemmican (a mix of dried meat, fat, and cereal) or other meat, thickener such as groundbiscuits, and water. Used on expeditions to frozenpolar regions. | |
| Hot pot |  | China Taiwan Mongolia | Various | Stew made with a variety of raw meats, seafood, vegetables, noodles, dumplings, etc., all cooked at the table in a simmering hot pot of broth. |
| Irish stew | .jpg) | Ireland | Lamb | Traditional stew made from lamb or mutton, as well as potatoes, carrots, onions, andparsley. |
| Islim or patlıcan kebabı |  | Turkey | Lamb | Traditional stew made from veal or mutton and eggplants, also having tomatoes and green peppers. |
| Istrian stew |  | Croatia | Pork | Stew prepared using beans,sauerkraut, potatoes,bacon, andspare ribs; the main seasoning is garlic. |
| Jjigae |  | Korea | Various | Stew prepared using meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp).[11] |
| Jugged hare |  | France United Kingdom | Game | Stew prepared usingrabbit orhare as a main ingredient. |
| Karhi |  | Indian Subcontinent | Vegetarian | Spicy stew with a thick gravy based onchickpea flour (calledbesan in Urdu / Hindi). Contains vegetable fritters calledpakoras, to which sour yoghurt is added to give it a little sour taste. |
| Kadyos, baboy, kag langka | Philippines | Pork | Pigeon peas,ham hock, andjackfruit soured with batuan fruits (Garcinia binucao)[12] | |
| Kadyos, manok, kag ubad | Philippines | Fowl | Pigeon peas,chicken, andbananapith[13][14] | |
| Kaldereta |  | Philippines | Goat | Dish whose common ingredients aregoat shoulders with tomato paste andliver spread. |
| Kalops |  | Sweden | Beef | Swedish stew made of beef, onion, allspice, bay leaves and sometimes carrots. Often eaten with beetroot and potatoes. |
| Kamounia |  | Sudan Egypt Tunisia | Beef | Beef and liver stew prepared with cumin |
| Kapuska |  | Turkey | Veal | Cabbage andveal stew. |
| Kare-kare |  | Philippines | Beef | Popular stew made from apeanut-based sauce with a variety of vegetables, stewedoxtail, beef, and occasionallyoffal ortripe. Meat variants may includegoat meat or (rarely) chicken. |
| Karelian hot pot |  | Finland | Beef and pork | Traditionally made of a combination of pork and beef, but lamb can also be used. The hot pot is usually seasoned withblack peppercorns and salt. Other seasonings such asallspice andbay leaf may be used too. Common vegetables such as carrot, onion, androot vegetables are acceptable additions to the stew. |
| Khoresh karafs |  | Iran | Various | A celery stew, traditionally made with lamb (but various proteins can be used, including vegan versions).[15][16] |
| Kig ha farz |  | France (Brittany) | Various | Stew consisting of various meats (hock, beef and lamb) simmered in a broth with carrots, potatoes, cabbage and a largebuckwheat flour based dumpling. Literally means "meat and stuffing" inBreton. Known mainly in Finisterre. |
| Kokotxas | .jpg) | Spain (Basque Country) | Fish | A traditional dish of fatty fish stewed in white wine, garlic, flour and olive oil. Other variations include parsley. |
| Kontomire stew |  | Ghana | Fish (dried) | Cocoyam leaves braised withegusi, dried fish, tomatoes, peppers, and egg. |
| Korma |  | India Pakistan Bangladesh | Various | Meat and/or vegetables is seared, then braised with stock or yogurt kept belowcurdling temperature with a mixture of spices, including groundcoriander,cumin, andIndian bay. Traditionally cooked in a pot set over a very low fire, with coals on the lid. A korma can be mildly spiced or fiery, and may use lamb, beef, chicken, fish. Some kormas combine meat and vegetables such asspinach orcauliflower. |
| Kuru fasulye |  | Turkey | Lamb | Stew consisting ofdry beans, generally with meat (veal ormutton) andpastırma orsucuk in its broth, withtomato paste. Pictured here is the vegetarian variant. |
| Kuurdak |  | Central Asia | Goat | Stewed meat dish made with onion, animal fat, vegetable oil, lamb or mutton.[17] |
| Lancashire hotpot |  | United Kingdom (England) | Lamb | 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. |
| Läskisoosi |  | Finland | Pork | Pork chops grilled inbutter withonions andflour, stirred in water with salt and pepper. |
| Lecsó |  | Hungary Czech Republic | Vegetarian | Thick vegetable stew which features peppers, tomato, onion,lard, salt, sugar and groundpaprika as a base recipe. |
| Linat-an | Philippines | Pork | Pork stew or soup from theVisayas andMindanao islands of thePhilippines that characteristically uses pork ribs, or other bony cuts of pork, simmered until very tender,lemongrass (tanglad),string beans, starchy ingredients for a thicker soup (usuallytaro), and various other vegetables. | |
| Lobby | England (North Staffordshire) | Corned beef | Stew or casserole made from corned beef or sometimeschicken,potatoes,carrots,peas, andonion. | |
| Lobster stew |  | Spain (Menorca) | Seafood | Stew made fromlobster, which is added to asofrito with onion, tomato,garlic andparsley; then boiled, and is eaten with thin slices of bread. |
| Locro | .jpg) | Argentina Bolivia Chile Ecuador Peru | Beef | Hearty thick stew whose main ingredients are corn, some form of meat, usually beef, pork, andchorizo, but sometimesbeef jerky or cheese, and vegetables. Other ingredients vary widely, and typically include onion, beans, potato, squash orpumpkin. |
| Lunggoi Katsa | Tibet | Offal | Dish consisting of stewed sheep's head, withcurry,fennel,monosodium glutamate, and salt. | |
| Maafe |  | West Africa | Various | Stew that is made from lamb, beef, or chicken, cooked with a sauce based on tomatoes and groundnuts (peanuts). |
| Maconochie | United Kingdom (England) | Beef | Stew of slicedturnips and carrots in a thin soup that was especially made by the "Maconochie Company" for soldiers duringWorld War I | |
| Maneštra | Croatia | Various | Stew of beans and potatoes which may include meat or spring corn (bobići). | |
| Mazamorra |  | Latin America Portugal Spain | Milk | Sweet stew prepared withcorn (maize) as a primary ingredient. |
| Mechado |  | Philippines | Beef | A stew traditionally made withlarded beef, but now also made with leaner cuts. Marinating insoy sauce andcalamansi juice give it a Filipino flavor. |
| Menudo |  | Philippines | Various Offal | Liver and beef or pork stewed in a tomato sauce with carrots and potatoes. A variation calledwaknatoy usespickle relish and does not typically include other vegetables |
| Mjave lobio |  | Georgia | Vegetarian | Dish of stewed beans, tomatoes and onion. |
| Moambe | .jpg) | Central Africa | Fowl | Dish prepared with a sauce usually made from thepericarp (not the seeds) of palm nuts, the fruit of the Africanoil palm. |
| Mocotó |  | Brazil Portugal | Offal | Dish made from cow's feet, stewed with beans and vegetables. |
| Molagoottal | India | Vegetarian | South Indian stew withcoconut andlentils as a base. | |
| Moqueca |  | Brazil | Seafood | Stew based on fish or shrimp, tomatoes, onions, garlic and coriander. |
| Mulligan stew | United States | Various | Dish similar toIrish stew,Brunswick stew, orburgoo, as improvised by Americanhobos from available or scavenged ingredients, such assquirrel oropossum. | |
| Navarin |  | France | Lamb | French ragoût (stew) of lamb or mutton. Often, vegetables are added. |
| Ndolé |  | Cameroon | Fish | National dish of Cameroon, a stew ofnuts,ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef. |
| Nihari | .jpg) | Indian subcontinent | Various | South Asian dish consists of slow-cooked meat, mainly a shank cut of beef, lamb, mutton orgoat meat, as well as chicken and bone marrow. It is flavoured with long pepper (pippali), a relative of black pepper. |
| Nikujaga | .jpg) | Japan | Pork or beef | Japanese dish of meat (either beef or pork), potatoes and onion stewed in sweetenedsoy sauce, sometimes withito konnyaku and vegetables. |
| Nilaga |  | Philippines | Beef | A traditional meat stew or soup from thePhilippines made with boiledbeef (nilagang baka) orpork (nilagang baboy) with various vegetables. It is typically eaten withwhite rice and is served withsoy sauce,patis (fish sauce),labuyo chilis, andcalamansi on the side.[18][19] |
| Oil down |  | Grenada | Fowl | Stew made ofbreadfruit, salted meat,chicken,dumplings,callaloo, and other vegetables, all stewed incoconut milk,herbs, andspices. National dish ofGrenada, but also popular inTrinidad and Tobago, with hot peppers and no dumplings. |
| Olla podrida |  | Spain | Pork | Spanish stew made from pork and beans and an inconsistent, wide variety of other meats and vegetables, often includingchickpeas, depending on the recipe used. |
| Ollada | Spain (Valencia) | Sausage | Stew based on boiling vegetables and meat in a casserole. | |
| Or lam |  | Laos | Various | A thick, peppery broth seasoned primarily with Lao chili wood (sakhaan),chili pepper, andlemongrass. Driedwater buffalo skin, beef, game meat, quail or chicken, eggplants,wood ear mushrooms, andasparagus bean. |
| Ostrich stew | South Africa | Fowl | Ostrich stew is a stew prepared using ostrich meat as a primary ingredient. Can include vegetables such as onion, celery and carrot, tomatoes, soup stock and wine. | |
| Ostropel |  | Romania | Fowl | Stew that is primarily made fromchicken mixed with a thick tomato sauce. |
| Oyster stew |  | United States | Seafood | Stew made fromoysters with milk and cream |
| Paya |  | Pakistan India | Goat | Stew made with alliums, ginger, spices, and goat or sheep trotters. Coveted for its spicy and fatty broth which is rich in gelatin and animal fat, both rendered from the trotter bones and joints. It is preferred as breakfast withNaan bread. |
| Paila marina |  | Chile | Seafood | Typical stew that is usually made of ashellfish stock containing different kinds of cooked shellfish and fish. These are complemented with a variety of herbs and spices such asgarlic,cilantro, and onion. |
| Palaver sauce | .jpg) | West Africa | Various | Stew popular in Western Africa that has many regional varieties and may contain beef, fish,shrimp,pepitas,cassava,taro (cocoyam) leaves, andpalm oil. It is served with boiled rice, potatoes,garri,fufu, oryams. |
| Paomo |  | China | Lamb | Stew of chopped-up bakedunleavened bread cooked in lamb broth and served with lamb meat. It is often eaten with pickledgarlic andchilli sauce. |
| Pasulj | .jpg) | Serbia Montenegro Bosnia Croatia Slovenia | Sausage | Also known as grah. Bean soup made of white, cranberry or pinto beans, usually prepared with smoked meat such as smoked bacon, sausage, and ham hock. This is a typical winter dish. |
| Pepián |  | Guatemala | Various | Beef or chicken stewed withtomatillo,tomato, andchili pepper and thickened with gourd seeds |
| Philadelphia Pepper Pot | United States (Pennsylvania) | Offal | Thick stew of beeftripe, vegetables and other seasonings; originates in thecuisine of the Pennsylvania Dutch. | |
| Pichelsteiner |  | Germany | Various | German stew that consists of several types of meats and vegetables. Common ingredients are beef, pork and mutton, as well as potatoes, carrots andleek. |
| Pinangat |  | Philippines | Fish | Filipino stew made oftaro leaves,chilli, meat andcoconut milk wrapped ingabi leaves and tied securely with coconut leaf. |
| Pindang |  | Indonesia Malaysia | Fish | Stew made of byboiling ingredients, especially fish, in salt and certain spices. |
| Piperade |  | France (Basque) | Vegetarian | Typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.[20] |
| Pisto |  | Spain (Murcia) | Vegetarian | Stew made of tomatoes, onions,eggplant orcourgettes, green and red peppers andolive oil. |
| Pörkölt |  | Hungary | Pork | Hungarian stew that consists of meat,paprika, and sometimes vegetables, but no potatoes. It should not be confused withgoulash, which always contain potatoes and is more like a soup. |
| Pot-au-feu |  | France | Beef | French beef stew. Other ingredients may differ from region to region, but commonly various kinds of vegetables are included, such as carrots,turnips,leeks, celery and onions. |
| Potjiekos |  | South Africa | Game | South African stew that is usually prepared outdoors. The recipe commonly contains meat, vegetables, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot. Other common ingredients include fruits and flour-based products likepasta. |
| Pottage |  | United Kingdom | Various | Thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. Pottage commonly consisted of various ingredients easily available toserfs and peasants, and could be kept over the fire for a period of days, during which time some of it was eaten and more ingredients added. The result was a dish that was slowly but constantly evolving, a "perpetual stew". |
| Pozole |  | Mexico | Pork or fowl | Mexican stew with ritual significance made frommaize with meat, usually pork, chicken, turkey, orpork rinds, withchili peppers, and other seasonings and garnishes. Vegetarian and vegan versions also exist. |
| Puchero |  | South America Spain | Veal | Stew whose ingredients may vary greatly according to region. Its equivalent may be the Spanishcocido. |
| Qoiri | Tibet | Lamb | Stew of mutton chops, made with flour, shredded wheat,chilli, drycurd cheese, water and salt. | |
| Ragout |  | France | Various | Refers to a main-dish stew. Ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Pictured is ragout withlentils. |
| Ratatouille |  | France (Provence) | Vegetarian | Vegetable stew from the Provence that consists mainly of tomatoes withgarlic, onions,courgettes (zucchini),aubergine (eggplant),poivron (bell peppers),marjoram andbasil, orbay leaf andthyme, or a mix of green herbs, such asherbes de Provence. |
| Red cooked pork |  | China Taiwan | Pork | Braised stew made withsoy sauce, Chineserice wine, caramelized sugar, and spices. Usually made with pork, but other meats, such as beef or chicken are also cooked in this style. |
| Rendang |  | Indonesia | Beef | Spicy beef stew braised in acoconut milk and seasoned with amixture of herbs and spices that has been slow cooked for usually four hours. |
| Rössypottu |  | Finland | Pork | Stew made using potatoes (pottu,peruna), some pork and the main ingredient, so-called "rössy" (i.e. blood pudding made ofblood,beer,rye flour and some spices). |
| Rogan Josh |  | India | Lamb | Aromatic lamb stew native to theIndian subcontinent, which is one of the signature recipes ofKashmiri cuisine. Rogan josh consists of braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). |
| Rubaboo | North America | Game | Basic stew or porridge consumed bycoureurs des bois andvoyageurs (fur traders), as well asMétis people from North America. Traditionally made of peas or corn, or both, withbear or pork grease, and a thickening agent of bread or flour. | |
| Sagamite | North America | Offal | Native-American stew made fromhominy or Indian corn. Additional ingredients may include vegetables,wild rice,brown sugar, animal fat, beans, smoked fish or animalbrains. | |
| Saksang |  | Indonesia | Pork | Spicy stew made from minced pork ordog meat (or more rarely,water buffalo meat) stewed inblood,coconut milk, and spices. |
| Saltah |  | Yemen | Lamb | Considered the national dish of Yemen, the base is a brownmeat stew calledmaraq, withfenugreek froth andsahawiq orsahowqa, a mixture ofchillies,tomatoes,garlic, andherbs ground into asalsa. Common additions arerice,potatoes,scrambled eggs, andvegetables. |
| Sambar |  | India | Lentils Meat | South Indian stew made with lentils, vegetables and tamarind pulp extract. Famously used as a side dish withidli,dosa,vada,pongal and plain cooked rice. |
| Sancocho |  | Colombia, Venezuela, Dominican Republic | Various | Meat, vegetables, root vegetables |
| Scouse |  | United Kingdom (England) | Beef | A variation oflabskaus. A type of meat or beef stew. |
| Seco | _from_Lima_Peruvian_at_Off_the_Grid-_Fort_Mason_Center_(7423438016).jpg) | Ecuador | Lamb | Stewed meat. |
| Sekba |  | Indonesia | Offal | Chinese Indonesianporkoffalsstewed in mildsoy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce,garlic, and Chinese herbs. |
| Semur |  | Indonesia | Beef | Type of meat stew that is processed in thick brown gravy. The main material used insemur gravy isshallots, onions,garlic,kecap manis (sweetsoy sauce),nutmeg, andcloves. |
| Shiro |  | Eritrea | Vegetarian | Homogeneous stew whose primary ingredient is powderedchickpeas orbroad bean meal. |
| Sinigang |  | Philippines | Various | Filipino soup or stew characterized by its sour flavor most often associated withtamarind (sampalok). |
| Skirts and kidneys |  | Ireland | Pork & offal | Irish stew made from pork and porkkidneys. |
| Sonofabitch stew | United States (West) | Veal and offal | Cowboy dish consisting of whatever is on hand. Most recipes call for meat andoffal from acalf. | |
| Spanish fricco | Germany | Beef | A hearty Westphalian stew prepared primarily using diced beef, potatoes and onions, typically in a cream soup base. | |
| Spezzatino | .jpg) | Italy | Beef | |
| Steak and Kidney | United Kingdom | Beef and offal | Slowly braised beef, traditionally the less tender cuts, and diced ox kidney. Traditionally served with beef suet dumplings which are cooked in the stew. | |
| Stew peas | Jamaica | Various | Jamaican stew prepared usingcoconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats andsalted meats such as pork and beef. Can also include onion, garlic,scallions,pig tail, herbs, and spices. | |
| Sulu köfte |  | Turkey | Sausage | Soup-like stew withköfte meatballs in the dish. |
| Tajine |  | North Africa | Lamb | Berber dish from North Africa, named after the special earthenware pot in which it is cooked. It includes different ingredients according to region, but commonly several kinds of vegetables, meats and spices |
| Tas kebap |  | Turkey | Veal | Veal ormutton stew with potatoes |
| Tatws Pum Munud |  | United Kingdom (Wales) | Pork | Traditional Welsh stew, made with smokedbacon, stock, potatoes and other vegetables. |
| Tharid |  | Arab world | Lamb | Dish made from pieces of bread in a vegetable or meat broth. Pictured is lambtharid. |
| Tocană |  | Romania | Vegetarian | Prepared with tomato, garlic and sweet paprika, it is traditionally consumed with a cornmeal mush calledmămăligă. |
| Tomato bredie | .jpg) | South Africa | Lamb | South African stew with Dutch origin that usually features mutton, which is cooked for a very long time, and includescinnamon,cardamom,ginger,cloves, andchili as seasonings. |
| Tombet |  | Spain (Mallorca) | Vegetarian | Traditional vegetable stew that contains layers of sliced potatoes,aubergines and redbell peppers previously fried inolive oil. The aubergines and red peppers should not be peeled. The whole is topped with tomato fried withgarlic andparsley, and presented in a way that it looks like a pie without a crust. |
| Tuna pot |  | Spain,France (Basque) | Fish | Fish stew that was eaten ontuna fishing boats in theCantabrian Sea. A simple dish with potatoes, onions,pimientos, and tomatoes. |
| Türlü |  | Turkey | Vegetarian | Stew of mixed vegetables stew which may also include meat. The dish is known astourlou in Greece and asturli tava in North Macedonia |
| Wat (food) |  | Ethiopia Eritrea | Various | Stew or curry which may be prepared with meat, such as chicken, beef, or lamb, or a variety of vegetables, with spice mixtures, such asberbere andniter kibbeh, a seasonedclarified butter. |
| Waterblommetjiebredie |  | South Africa | Lamb | Meat, typically lamb, stewed together withwaterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus). Literally means "small water flower stew" inAfrikaans. |
| Waterzooi | _(79743868).jpg) | Belgium (Flanders) | Fish | Stew made of fish or chicken, vegetables (carrots,leeks, and potatoes), herbs, eggs,cream, andbutter. |
| Zoervleis |  | Limburg region, Belgium& the Netherlands | Horse | Traditional dish similar to Germansauerbraten which features meat (normallyhorse meat) that was marinated in vinegar or apple cider. Contrary to what one would expect, it is sweet, as it is served withgingerbread. |
| Dishes by origin |
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| By type and origin |
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