Stew
53 recipes
Caldeirada de Cabrito: Angolan Layered Goat Stew in White Wine
Caldeirada de cabrito, Angola's Independence Day goat stew, layered with potatoes and braised in white wine. How to layer, when it's done, and what to swap.
Ốc Nấu Chuối Đậu: Northern Vietnamese Snail Stew with Green Banana and Tofu
Ốc nấu chuối đậu is northern Vietnam's snail, green banana and tofu stew. Learn the two-stage snail cooking, banana prep and swaps for mẻ and mắm tôm.
Shimotsukare: Tochigi Salmon Head and Daikon Sake Lees Stew
Shimotsukare, Tochigi's First Horse Day stew of coarse-grated daikon, salmon head, soybeans and sake lees. Learn the coarse grate, when lees go in, and swaps.
Tacho: Macanese Christmas Stew of Pork, Chicken and Cured Meats
Tacho is the Macanese Christmas stew of chicken, pig's trotters, lap cheong and pork skin. How to layer the pot, join the two broths and pick swaps that work.
Shab Deg: Kashmiri Slow-Cooked Mutton and Turnips in a Sealed Pot
Shab deg is Kashmir's overnight pot of mutton koftas and turnips in yogurt gravy. Learn the dough seal, the slow low heat, and swaps for mutton and spices.
Goat Water: A Clove-Scented Goat Stew from Antigua and Barbuda and Other Caribbean Islands
How to make goat water, a Caribbean stew of bone-in goat with cloves, allspice, mace and Scotch bonnet, eaten in Antigua and Barbuda and on other islands. Covers substitutions, adjusting the heat, judging the simmer, differences between islands, and safe storage.
Reindeer Stew: How to Make Norwegian Finnbiff at Home
Reindeer stew is served at an Arctic camp in Svalbard on Northern Lights evenings. This recipe follows Norwegian finnbiff, made with thin reindeer shavings, mushrooms, bacon, sour cream and brown goat cheese. It explains how finnbiff differs from the Sami stew bidus, how to choose and substitute hard-to-find ingredients, and how to keep the meat browned rather than steamed.
French Guianese Colombo: Chicken and Vegetables Simmered with Bilimbi and Green Mango
How to make colombo de poulet as cooked in French Guiana: chicken marinated overnight in lime and spices, then simmered with potato, eggplant, two kinds of cucumber and green mango, finished with colombo powder, bilimbi and a last squeeze of lime. Covers how it differs from the Antillean colombo, the honest difference between recipe and regional description, ingredient hunting, and what not to substitute.
Irish Stew: Oven-Braised Lamb, Potatoes and Carrots (Stobhach)
How to make Irish stew (Stobhach) for 4, based on a County Mayo recipe: boneless lamb browned in two batches, layered with potatoes, onion and carrots, then braised under a lid in a 180°C oven in beef stock. Covers choosing lamb and potatoes, keeping the ingredients covered with liquid, judging doneness by tenderness and core temperature rather than the clock, fixing common problems, and how other Irish stews differ.
Bacalao al Ajoarriero: Navarra Salt Cod with Tomato and Choricero Peppers
How to make bacalao al ajoarriero the Navarra way, starting from refrigerated desalting of salt cod. A 4-serving recipe that brings together flaked cod, garlic, homemade-style tomato sauce, dried choricero peppers and potato in an earthenware pot, with tips for choosing ingredients outside Spain and how other versions of the dish differ.
Fungee and Pepperpot: Antigua and Barbuda's Okra Cornmeal and Hearty Stew
How to make fungee and pepperpot, the pairing presented as Antigua and Barbuda's national dish: a thick stew of corned beef brisket, ham, vegetables, black-eyed peas and spinach, served with a firm okra-and-yellow-cornmeal fungee. Covers managing the salt from cured meat, how much okra water to set aside, the pull-away doneness cue for fungee, honest substitutions, how it differs from Guyanese pepperpot, and safe handling of leftovers.
Nihari: Pakistan's Slow-Cooked Bone-Marrow Curry for Breakfast
A full recipe for Pakistan's beloved nihari: beef shank and marrow bones stewed overnight in a rich spice gravy. A homemade nihari masala, how to draw the most from the marrow, and the dish's history from Mughal Delhi to Karachi's back streets.
Tangia Recipe: Marrakech's Slow-Cooked Lamb Pot, Made in a Home Kitchen
Marrakech's famous tangia, slow-cooked in the heat of embers, recreated with a heavy pot and a home oven. How it differs from tagine, choosing lamb, using saffron and preserved lemon, judging low-heat cooking, and storage, with a plain call on whether to buy a special pot.
Tafelspitz Recipe: Vienna's Boiled Beef and Broth
A tafelspitz recipe for Vienna's signature beef dish: a single cut of beef simmered gently with aromatics, charred onion and bay leaf. Includes the legend of Emperor Franz Joseph and Sacher, why the broth comes first, apple-horseradish Apfelkren and chive sauce.
Karjalanpaisti: Karelian Hot Pot of Pork and Beef Slow-Baked with Onions
Karjalanpaisti, the meat stew of Karelia in eastern Finland, made with pork shoulder, beef shank, plenty of onions, allspice and bay leaf: its bread-oven origin, why the onions fry for 40 minutes, 3 hours at 120°C, and checking the pork is cooked.
Pot-au-Feu Recipe: French Home-Style Beef and Aromatic Vegetable Stew
Pot-au-feu explained the French home-cooking way: beef shank, aromatics, a cold-water start, low heat, a clear bouillon, storage, uses for leftover meat, and serving with mustard and cornichons, with ingredients easy to find and practical substitutes for a winter dinner.
Locro: Argentina's National Stew of White Corn, Squash and Beans
A full recipe for locro, the national stew Argentines cook for national holidays: white corn, squash, beans and beef simmered with spices, a dish with Indigenous Andean roots, and its link to the May 25 Revolution Day.
Xinxim de Galinha: Bahian Chicken Stew with Dried Shrimp and Nuts
Xinxim de galinha is a Bahian chicken stew built on dried shrimp, peanuts, cashews and dendê oil. Learn the cultural background, ingredient swaps, a mortar-ground aromatic paste, heat control, spice adjustments and storage.
Zigni Recipe: Eritrean Spicy Beef Stew
A recipe for zigni, the beloved national dish of Eritrea, a small East African country. From a homemade berbere blend to a rich tomato-based stew and the proper way to eat it with injera, explained from English-language primary sources.
Romazava: Madagascar's Everyday Green Beef and Greens Stew
Romazava is Madagascar's national dish: a ginger-and-tomato stew of beef and several leafy greens. It covers balancing the greens and serving over rice.
Mrouzia Recipe: Fez's Honey and Lamb Stew
Mrouzia, the festive dish of Fez, Morocco, made with lamb shoulder, ras el hanout, raisins, and honey. Why the meat is softened first and the sweetness layered on later, the local table, regional differences, substitutes, storage, and shopping, with amounts. Heat and sauce cues explained.
Tagine Recipe: Chicken with Preserved Lemon and Olives
How to make Moroccan chicken tagine with preserved lemon and olives. Covers a pot substitute for a tagine dish, low-heat cooking that returns moisture to the pot, judging bone-in chicken, the lamb and apricot variation, storage, fixes for common mistakes, allergens, and spices to shop for.
Isombe: Rwanda's Cassava Leaf and Peanut Stew
Isombe is a Rwandan stew of pounded cassava leaves simmered with peanut paste and palm oil. Covers safe pre-boiling, substitutes and ugali on the side.
Cassava Leaf Stew: Sierra Leone's Rich Leaf Stew with Rice
Cassava leaf with rice is a Sierra Leone stew served over rice, with cassava leaves, red palm oil, peanuts and smoked fish. Covers substitutes and cooking.
M'soki Recipe: Tunisian Jewish Spring Vegetable Stew
M'soki (Msoki) is a spring vegetable and meat stew that Tunisian Jewish families make for Passover. Covers fava beans, artichokes, greens, herbs, how matzo is used, a pressure-cooker option, substitute ingredients, and storage, organized for the home kitchen.
Mućkalica: Serbian Pork and Pepper Stew From Leskovac
Mućkalica (also muckalica) is a Serbian stew from Leskovac with pork shoulder, bell peppers, tomatoes and ajvar. Covers heat control, substitutes and serving.
Čobanac: Slavonian Shepherd's Paprika Stew from Croatia
A recipe for čobanac, the stew of Slavonia in eastern Croatia, made with beef, pork, pig's trotters, onions, and sweet and hot paprika. Covers the name that comes from the shepherd's pot, the festival scene of cooking in a big outdoor kettle, why the meats go in at different times, and how to simmer it for 2 and a half hours.
Csirke Paprikás: Hungarian Paprika Chicken with Sour Cream
A recipe for Hungarian csirke paprikás (paprikás csirke) made with bone-in chicken, onions, sweet paprika, and sour cream. It covers keeping the paprika from scorching, finishing the cream without splitting it, making the nokedli dumplings, and checking that the chicken is cooked through.
Dublin Coddle: Irish Sausage and Potato Stew
A recipe for Dublin coddle, the Irish home dish made with pork sausages, bacon, potatoes, and onion, for a home kitchen. Covers the origin of this layered, gently simmered one-pot dish, ingredient substitutes, heat control to keep it from falling apart, checking that the sausage is cooked through, and what to do with leftovers.
Hachee: Dutch Beef and Onion Stew with Vinegar and Spices
A recipe for hachee, the Dutch winter home-cooking stew of beef, plenty of onion, wine vinegar, cloves, bay leaf, cardamom and spice cake. Covers why vinegar tenderizes the meat, how to thicken the sauce, serving with mashed potatoes and red cabbage, and a method from a 19th-century cookbook.
Fårikål: Norway's National Dish of Lamb and Cabbage
A proper Fårikål, the Norwegian national dish chosen by a public vote: lamb and cabbage layered in one pot and simmered for two and a half hours. Covers whole peppercorns, the layering, gentle heat, boiled potatoes, variations and storage.
Jota: Slovenian Karst Bean and Sauerkraut Soup
Kraška jota, the winter soup of Slovenia's western Karst region, made with borlotti beans, sauerkraut, potatoes and smoked bacon. How it differs from Istrian and Vipava versions, parboiling the beans, thickening with flour, a canned-bean shortcut, and storage tips.
Fabada Asturiana: Asturias' White Bean Stew with Chorizo and Morcilla
How to make fabada asturiana, the white bean stew of Asturias in northern Spain: soaking the beans, a gentle low simmer, substitutes for chorizo and morcilla, saffron, storage and reheating, with practical home-kitchen guidance.
Khoresh Gheymeh: Iranian Lamb and Yellow Split Pea Stew with Dried Lime
Iranian home cooking: khoresh gheymeh with lamb or beef, yellow split peas, tomato paste, dried lime and turmeric. Why the tomato paste is fried first, preparing dried lime, keeping the peas from breaking down, serving with fried potatoes on top, and its background as a dish shared during Muharram.
Moghrabieh: Lebanese Pearl Couscous with Chicken, Chickpeas and Caraway
Moghrabieh is a Lebanese dish of large wheat pearls soaked in chicken broth, scented with caraway and cinnamon. Ingredient table and step photos, how it differs from fine couscous, choosing ingredients, serving the broth separately, a drier Tripoli home version, fixes for hard pearls or too much absorbed broth, storage and reheating.
Thareed: Qatari Lamb and Bread Stew for Ramadan
A recipe for thareed, the dish on Ramadan tables after sunset in Qatar and Gulf homes: lamb shoulder, tomato, vegetables such as pumpkin and potato, ghee, cardamom, and saffron. Covers the heat for a 2-hour lamb simmer, the order for adding vegetables, soaking torn flatbread in the stew, and spice substitutes.
Ají de Gallina: Peruvian Chicken in Yellow Chili Sauce
Ají de gallina, the Peruvian home-style dish of shredded chicken in a sauce of ají amarillo, bread and milk. Substitutes that keep the fruity chili aroma, the order for thickening with bread, broth strength, serving with potatoes, rice, egg and olives, storage and reheating.
Carapulcra Recipe: Peruvian Stew of Dried Potatoes, Pork, and Aji Panca
Carapulcra is a Peruvian stew of dried potatoes (papa seca) simmered with pork, aji panca, and peanuts. From an Andean preserved food to a festive dish of Chincha: how to rehydrate, heat control, regional differences, substitutes, storage, and reheating, in a recipe for 4. Includes how to serve with white rice and yuca.
Katemak (Jagung Katemak): West Timor's Corn, Bean and Pumpkin Stew
Katemak is a stew of corn, beans and pumpkin eaten in Indonesian West Timor. A four-serving recipe covering the order that softens the dried kernels first, pumpkin leaves and a separate sambal, how it differs from East Timor's cooking, substitutes, storage and how to judge texture.
Cachupa: Cape Verde's Slow-Simmered Hominy and Bean Stew
Cape Verde's national dish, cachupa, made with hominy, beans, pork and a linguiça-style sausage. Covers rica vs. pobre, next-morning guisada, cooking dried beans, a green banana substitute, adjusting the liquid, storage and how it is eaten.
Kédjénou: Ivorian Chicken Stew Cooked Without Added Water
Kédjénou is a slow-cooked chicken stew from Côte d'Ivoire made without adding water. It traps the moisture of onion and tomato and is finished by shaking the pot. Covers how it is eaten locally, the difference from attiéké, the heat that makes it work in an ordinary pot, substitutes, storage and step photos, with the shopping list kept short.
Chanakhi: Georgian Lamb, Eggplant and Tomato Stew Steamed in a Clay Pot
Chanakhi (ჩანახი) is a Georgian dish of lamb, eggplant, potato and tomato layered and steam-stewed. Covers how to make it in a clay or heavy pot, lamb substitutes, spices, storage and a menu to eat with bread.
Mulgikapsad: Estonian Sauerkraut, Pork and Barley Stew
Mulgikapsad is an Estonian home dish of sauerkraut, pork and barley layered and stewed. A home-kitchen guide to balancing the sourness, browning the pork, soaking the barley, serving it with potatoes, storage and reheating, and the background of the local name.
Goulash (Gulyás): Hungary's Paprika and Beef Soup
A complete recipe for gulyás, Hungary's national dish. How to use paprika, the heat trick that keeps it from scorching, how to cook the onions down, and how to make csipetke dumplings, all with ingredients you can find in an ordinary grocery store.
Plokkfiskur: Iceland's Comforting Cod and Potato Fish Stew
Plokkfiskur is an Icelandic fish stew of boiled cod and potatoes broken up with onion, butter and milk. Includes dried cod, the Cod Wars and sweet rye bread.
Cocido Madrileño: Madrid's Chickpea and Meat Stew, Served in Three Courses
Cocido madrileño is Madrid's traditional stew of chickpeas and several meats, simmered slowly and eaten as broth, vegetables and meat. Includes substitutes.
Feijoada: Brazil's Black Bean and Pork Stew
How to make feijoada, Brazil's national dish, at home: black beans simmered for about 4 hours with pork and smoked sausage, plus crisp farofa, the Saturday lunch tradition, and the debate over the dish's origins.
Jocón: Guatemalan Chicken in a Green Sauce
A recipe for jocón, Guatemala's chicken stew. Shredded chicken simmers in a green sauce of tomatillo, cilantro, scallions, and green chiles, thickened with toasted pumpkin seeds, sesame, and tortillas. Covers its Maya ceremonial roots, how it differs from pepián, and how to get the sauce thickness right.
Guyanese Pepperpot: The Black Meat Stew of Guyana
Guyanese pepperpot is a black stew of beef shank and pork simmered with cassareep, eaten with bread on Christmas morning. Covers cassareep substitutes.
Jamaican Oxtail Stew: Bone-In Oxtail Braised Until It Falls Apart
Jamaican oxtail stewed with aromatics, pimento (allspice), thyme, and Scotch bonnet. Covers the seasoning that keeps the meat from toughening, browning, how to judge a low simmer, when to add butter beans, substitutes, and storage, leading to a rich gravy that suits rice and peas. Also shows how to adjust the heat at the table.
Indio Viejo: Nicaragua's Shredded Beef Stew Thickened with Corn Masa
Indio viejo is a Nicaraguan stew of shredded beef thickened with masa harina, achiote, mint and sour orange juice. How to dissolve the dough without lumps.
Cassoulet: Southwest French White Bean Stew with Pork and Sausage
Cassoulet from Languedoc in southwest France, made at home: how to cook white beans without breaking them, layer pork and sausage, and build the crust in the oven, plus how Castelnaudary, Toulouse and Carcassonne differ, meat swaps, storage and fixes.
Pochero: Filipino Meat Stew with Saba Bananas and Chickpeas
Pochero is a Filipino meat stew with saba bananas, chickpeas, chorizo and patis, served over white rice. Covers saba substitutes and heat control.