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World's best stews

If you believe we've missed an important world food or drink, please let us know.

 

Goulash

 
 

Beef bourguignon or bœuf bourguignon is a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions, carrots, a bouquet garni...

 

Bigos is a traditional stew typical of Polish and Lithuanian cuisines that many consider to be the Polish national dish. A savory stew of cabbage and meat, there is no standard recipe, as recipes vary considerably from region to region and from family to family...

 

Blanquette de veau is a French veal dish. The term 'blanquette' comes from the French word for "white" (blanc), being a ragout (stew) with a white sauce. Other meats besides veal may be prepared 'en blanquette' but blanquette de veau is the most famous example...

 

Bosanski Lonac (literal translation "Bosnian 'Pot") is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define "the" recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables...

 

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The fish and shellfish are served on one platter, the broth is served in a bowl with rounds of bread spread with rouille...

 

Brunswick stew is a traditional dish from the southeastern United States. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated...

 

Burgoo is a term used for many types of stew or porridge made from a mixture of ingredients. Burgoo is a spicy stew that has its roots in the Irish or mulligan stew. Traditionally, the idea was to make a stew using whatever meats and vegetables were available and in good supply...

 

Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans...

 

Cawl is a traditional Welsh stew-like dish consisting of meat and vegetables. Its ingredients tend to vary, but usually includes Welsh lamb and leeks. Cawl is translated as soup in modern day Welsh...

 

Chili con carne is a spicy stew. The name "chili con carne" is taken from Spanish, and means "peppers with meat." Traditional versions are made, minimally, from chili peppers, meat, garlic, onions, and cumin, along with chopped or ground beef...

 

Cholent (Yiddish: טשאָלנט) or hamin (Hebrew: חמין‎) is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath)...

 

Cozido or cocido is one of the traditional dishes of Portuguese and Spanish cuisine. A stew made with different meats and vegetables, numerous regional variations exist throughout Portugal and Spain...

 

Đuveč is a dish in Serbian, Croatian, Bosnian, Bulgarian and Macedonian cuisine consisting of stewed vegetables similar to ratatouille. During meals it is usually served with meat, rice and French fries...

 

Fabada Asturiana, often simply known as Fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide...

 

Feijoada is a stew of beans with beef and pork meats, which is a typical Portuguese dish, also typical in Brazil, Angola and other former Portuguese colonies. The name comes from feijão, Portuguese for "beans"...

 

Goulash is primarily a soup, also existing as stew, originally from Hungary, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás, the word for a cattle stockman or herdsman...

 

Gudeg is a traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk...

 

Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion...

 

Hot pot, less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. Ingredients are placed into the pot and are cooked at the table...

 

Irish stew is a traditional Irish stew made from lamb, beef or mutton, (mutton is used as it comes from less tender sheep over a year old and is fattier and more flavourful) as well as potatoes, carrots, onions, and parsley...

 

Jjigae is a Korean dish similar to a Western stew. A typical jjigae is heavily seasoned with chili pepper and served boiling hot. A Korean meal almost always includes either a jjigae or a guk (soup). Jjigae are divided into various types, depending on either their principal ingredient or their broth and seasonings...

 

The Karelian hot pot (British) or Karelian stew (US) (karjalanpaisti in Finnish) is a traditional meat stew originating from the region of Karelia (now split between Finland and Russia). It is commonly prepared using a combination of pork and beef, but lamb can also be used...

 

Kimchi jjigae is a variety of jjigae or stew-like Korean dish made with kimchi and other ingredients such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe...

 

Locro is a hearty thick stew popular along the Andes mountain range. The dish is a common plate for the Peruvian cuisine, which at one point held the center of the Inca empire. It is also one of the most typical Argentine dish prepared by the different native Indian tribes...

 

Mrouzia is one of the most important dishes of the Moroccan cuisine. It is a sweeten-salted tajine (a stew) with sweetened flavours of honey, cinnamon and almonds balanced by spices of the Ras el hanout blend of spices...

 

Mulukhiyah, Mulukhiyya or Malukhiyah is Arabic for leaves of the jute plant. "Malukhiyah Stew" is served with rice, but usually enjoyed with chicken. "Chicken & Mallow leaves stew" is a popular dish in Syria, rabbit is substituted for chicken in the Egyptian version...

 

Ndolé is the national dish of Cameroon. The dish consists of a stew of nuts, bitter leaves indigenous to West Africa, and fish or ground beef...

 

Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans. In Hungary pörkölt is madewith boneless meat, paprika, some vegetables and no potato...

 

The pot-au-feu (French for"pot on the fire") is a French beef stew. Many countries have similar dishes with local ingredients...

 

Pozole (from Spanish pozole, which means "foamy") is a traditional pre-Columbian soup or stew from Mexico. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, sardine, chili pepper, and other seasonings and garnish...

 

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise...

 

Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic. It is a shredded flank steak in a tomato sauce base...

 

Tagines (or tajines) in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce...

 

Vindaloo is an Indian dish. The term Vindaloo derives from the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually lamb, with wine and garlic. Alternate terms are Vindalho or Vindallo. "Carne de Vinha d' Alhos" was first brought to Goa by the Portuguese...

 

Wat or wet, known as tsebhi in Tigrinya, is an Eritrean and Ethiopian stew which may be prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh, a seasoned clarified butter...

 
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