beef stew with potatoes and mushrooms '' from
Marseille, with the fish served separately from the soup , Padang stew , Javanese stew , cooling in the pan after cooking in a traditional
"bogrács" •
Baeckeoffe, a potato stew from
Alsace •
Beef bourguignon, a French dish of beef stewed in red
burgundy wine •
Bigos, a traditional stew in Polish cuisine •
Birria, a traditional stew from Mexico •
Bo kho (), a beef stew in rich seasonings, served with bread, noodle or plain rice from
Vietnam •
Bollito misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy •
Booyah, an American meat stew •
Bosnian pot, a stew with beef or lamb which is a national dish in
Bosnia and Herzegovina •
Bouillabaisse, a fish stew from
Provence •
Brongkos, a spicy
Javanese meat with beans stew from Indonesia, made of
Pangium edule, coconut milk, and various spices •
Brunswick stew, from
Virginia and the
Carolinas •
Burgoo, a
Kentuckian stew •
Brudet, fish stew from Dalmatia regions, known in Greece as
bourdeto •
Caldeirada, a fish stew from Portugal •
Carbonade flamande (
stoofvlees), a traditional Belgian beef and onion stew made with Belgian beer •
Cawl, a Welsh stew •
Chakapuli, a Georgian stew made with lamb chops, coriander and tarragon leaves, and white wine •
Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic •
Charquicán, a
Chilean dish •
Chicken mull, whole chicken and seasonings •
Chicken paprikash, chicken stew with paprika •
Chili con carne, a meat and chili pepper stew originating in Texas •
Chilorio, a pork stew from
Sinaloa, Mexico •
Cincinnati chili, developed by
Macedonian immigrants from Greece immigrants in the
Cincinnati area •
Cholent, a slow-cooked Jewish dish •
Chorba (also spelt "shorba"), a stew like soup dish found in various North African, Middle Eastern, Central Asian, South Asian, and European cuisines •
Cochinita pibil, an orange color pork stew from
Yucatán Peninsula, Mexico •
Cocido, a traditional Spanish and Portuguese strew with many variants (
madrileño,
montañés,
à portuguesa, etc.) •
Cotriade, a fish stew from
Brittany •
Cream stew, a
yōshoku Japanese white stew •
Crow stew, a
sour cream-based stew made with
crow meat, popular in the United States during the
Great Depression •
Daal, the Indian
legume stew that has many varieties, a staple food throughout Asia •
Dalma, a traditional dish of Odisha, India; contains pulses with vegetables •
Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs •
Dinuguan, pork blood stew from the
Philippines • Eintopf, (
one pot) the German word for a stew: many different regional specialty
recipes for
Eintopf are known in Germany. For example, the
Kassel area has a type called
Lumben un Fleeh in the local dialect (Standard German: –
rags and fleas), which is quite similar to
Irish stew. There are thicker German stews such as
Hasenpfeffer or
Labskaus; these would not usually be considered an
Eintopf, though the technical difference is minor (longer cooking times and fewer vegetables) •
Estofadong baboy, pork stew from the
Philippines •
Ewedu, vegetable stew from
Nigeria •
Fabada asturiana, an
Asturian bean and meat stew •
Feijoada, Brazilian or Portuguese
bean stew •
Fårikål, traditional
Norwegian stew with lamb or mutton and white cabbage •
Főzelék, a thick
Hungarian vegetable dish •
Gaisburger Marsch, a German dish of stewed beef served with
Spätzle and potatoes •
Gheimeh, an
Iranian stew with cubed
lamb and yellow
split peas •
Ghormeh sabzi, an Iranian stew with green
herbs, dried
limes,
beans, and
sheep meat •
Goulash, a Hungarian meat stew with
paprika •
Gumbo, a
Louisiana creole dish •
Hachee, a Dutch type of stew with wine or vinegar •
Haleem, an Indian-Pakistani
lentil and
beef stew •
Hasenpfeffer, a sour, marinated
rabbit stew from Germany •
Hayashi rice, a
Japanese dish of beef, onions and mushrooms in red wine and
demi-glace sauce, served with rice •
Irish stew, made with
lamb or
mutton,
potato,
onion, and
parsley •
Ishtu, a curry in
Kerala, India made from
chicken or
mutton,
potato, and coconut milk •
Istrian stew or
yota, or
jota, a dish popular in Croatian and Slovenian Istra and NE Italy •
I-tal stew, a
Rastafarian vegan dish of mostly Caribbean root vegetables and spices •
Jjigae, a diverse range of
Korean stews •
Kaldereta, a goat meat stew from the
Philippines •
Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets •
Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the
Philippines •
Karelian hot pot, from the region of Karelia in eastern Finland •
Kharcho is a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts •
Khash, a traditional
Armenian/
Azerbaijani dish of pig's or cow's feet •
Khoresht, a variety of
Persian stews, often prepared with
saffron •
Kokkinisto,
Greek stew with red meat, in a tomato
passata with
shallots,
cinnamon, and other spices •
Kuurdak, a type of stew from Central Asia •
Kuzhambu, (also called Pulusu or Saaru, depending on region) a range of stews from southern India based on
tamarind broth and vegetables, meat or fish •
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, a stew from Staffordshire, England •
Locro, a stew (mainly in the
Andes region) •
Machanka, a
Belarus and
Ukraine pork stew •
Matelote, a
French fish stew made with freshwater fish, fish stock, and wine •
Mechado, a
Philippine beef stew •
Moppelkotze •
Moqueca, a Brazilian stew with fish (or shrimp, crab, or other seafood) as its main ingredient •
Mućkalica, a Serbian stew •
Nihari, an Indian meat stew, usually made with goat, chicken,
lamb and less commonly
beef. It is made overnight and served for breakfast. •
Nikujaga, a
Japanese beef and potato stew •
Oil down, national dish of
Grenada, made of
breadfruit, salted meat,
chicken,
dumplings,
callaloo,
coconut milk, and
spices •
Olla podrida, a
Spanish red bean stew •
Pašticada, a
Croatian stew from the region of
Dalmatia •
Peperonata, an Italian stew made with peppers •
Pepposo, a
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 •
Potjiekos, a South African stew •
Pot-au-feu, a simple French beef stew •
Pozole, a
Mexican stew or soup •
Puchero, a stew from
Andalusia, Spain, also common in South America and the
Philippines •
Ratatouille, a French vegetable stew •
Rendang, an Indonesian spicy beef stew • , a French stew •
Sāmbār, a
lentil-based spiced vegetable stew, cooked with
pigeon pea and
tamarind broth in
South Indian cuisine •
Sancocho, a stew from the Caribbean •
Scouse, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as
Liverpool •
Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices, and
kecap manis (sweet soy sauce) • , an Italian stew •
Steckrübeneintopf (based on
rutabaga) •
Slumgullion, a watery stew of meat and vegetables •
Tagine, a
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 stew of bread in broth •
Wat, an Ethiopian and Eritrean stew •
Waterzooi, a
Belgian stew •
Yahni, a
Greek (),
Turkish, and
Persian stew ==See also==