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{{Short description|None}}{{see also|List of soups|Category:Soups}}This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood are also used.

Stews

{| class=“wikitable sortable ! “|Name! style=width:100px |Image! “|Origin! “|Tradit{{shy}}ional protein!|Description and distinctive ingredients|Ají de gallina

124px)|Peru|Fowl|Peruvian chicken stew

|Alicot||France|Offal|Stew made with poultry giblets and possibly the head, feet and wing tips|Andrajos

124px)	Spain (Jaén, Spain>Jaén)|Game|Stew of tomatoes, onions, garlic, red pepper, and rabbit, thickened with cake flour

|Asam pedas

124px)|IndonesiaMalaysia|Fish	tamarind fruit juice, Chili powder>chili, and other spices

|Balbacua

124px)|Philippines|Beef|Beef stew made from beef and collagen-rich parts of beef stewed for four to six hours in various spices

|Bamia

124px)|Egypt|Lamb		LAST2=RAMAZANI	DATE=DECEMBER 15, 1989	URL=HTTPS://WWW.IRANICAONLINE.ORG/ARTICLES/BAMIA-OR-BAMIA-OKRA	ENCYCLOPæDIA IRANICA, VOL. III >PAGES=656–657, ALIKHANI >FIRST=NASIM	TITLE=SOFREH: A CONTEMPORARY APPROACH TO CLASSIC PERSIAN CUISINE: A COOKBOOK	FIRST2=THERESA	PUBLISHER=KNOPF DOUBLEDAY PUBLISHING GROUP	PAGES=129–130,

|Beef bourguignon

124px)	France(Burgundy (French region)>Burgundy)|Beef	Burgundy wine>Burgundy,HTTP://OXFORDDICTIONARIES.COM/DEFINITION/ENGLISH/BOEUF%20BOURGUIGNON > ARCHIVE-URL=HTTPS://WEB.ARCHIVE.ORG/WEB/20160304000035/HTTP://WWW.OXFORDDICTIONARIES.COM/DEFINITION/ENGLISH/BOEUF%20BOURGUIGNON	ARCHIVE-DATE=MARCH 4, 2016	PUBLISHER=OXFORD UNIVERSITY PRESS, 2013-04-18, and beef broth, generally flavoured with garlic, onions, and a bouquet garni, with pearl onions and mushrooms

|Beef Stroganoff

124px)|RussiaFrance|Beef	Beef Stroganoff or beef Stroganov (Russian language>Russian: бефстроганов befstróganov) is a Russian cuisine	of Sautéing>sautéed pieces of beef served in a sauce with smetana (sour cream).

|Bicol express

124px)|Philippines|Pork or beef	Chili pepper>chillies, pork or beef, coconut milk, shrimp paste or stockfish, onions, pork, and garlic

|Bigos

124px)|PolandUkraineLithuania|Pork|Stew that features white cabbage, sauerkraut, various cuts of meat and sausages, often whole or puréed tomatoes, honey, and mushrooms

|Birnen, Bohnen und Speck

124px)|Germany|Pork|Typical dish in which pears, beans, and bacon are cooked together

|Birria

124px)|Mexico|Goat	Goat meat>goat, lamb, or mutton that is traditionally served on holidays, such as Christmas

|Blanquette de veau

124px)|France|Veal	veal ragout with Mirepoix (cuisine)>mirepoix

|Blindhuhn

124px)|Germany(Westphalia)|Pork|A stew of the Westphalian cuisine prepared with beans, vegetables, and bacon

Booyah (stew)>Booyah	124px)|United States(Upper Midwest)|Various	Upper Midwest>Upper Midwestern United States with meat and vegetables, often prepared communally in large kettles, with several different meats

Bosnian Pot>Bosanski lonac	124px)|Bosnia and Herzegovina|Lamb|Typical Bosnian dish with beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground)

|Bouillabaisse

124px)|France(Marseille)|Seafood	Provence>Provençal herbs and spices: The name refers to a “simmering boil”, the temperature of cooking the stew.

|Brongkos

124px)|Indonesia(Yogyakarta andCentral Java)|Beef|Meat (beef or mutton) with beans (black-eyed peas or kidney beans) stew, with boiled egg and spicy soup made of Pangium edule, coconut milk, and other spices

|Brodetto

124px)|Italy|Fish|Fish stew typical of the Eastern (Adriatic) coast of Italy: It may slightly vary from place to place. In Veneto, it is eaten with polenta. In Abruzzo, tomato sauce is added. It is similar to Croatian brudet.

|Brudet

124px)|CroatiaMontenegro|Fish|A fish stew that is usually eaten with polenta, similar to Italian brodetto

|Brunswick stew

124px)	United States(Southern United States>South)|Game|Tomato-based stew containing various types of lima beans or butter beans, corn, okra, and other vegetables, and one or more types of meat: Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients.

|Buseca||ItalyArgentinaUruguay|Offal|Italian stew also common in Uruguay and Argentina, similar to Spanish callos, it is made of finely chopped mondongo (beef tripe), potatoes, and legumes such as lentils or chickpeas.|Buddha Jumps Over the Wall

124px)|China|Fish|Cantonese variation on shark fin soup

|Buğu kebabı||Turkey|Lamb

Turkish cuisine>Turkish lamb and vegetable stew with a kebab name

|Burgoo

124px)	United States(Midwestern United States>Midwest andSouth)|Game	wild game, this spicy thick stew is similar to Irish stew>Irish or Mulligan stew, often served with cornbread or corn muffins. Often prepared communally, it is made with several different meats.

|Cabbage stew

120px)|Central Europe |Vegetarian|Prepared using cabbage as a main ingredient: Pictured is kapuska.

|Cacciatore

120px)|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

124px)|Italy|Fish|A fish stew, it is made with several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper, as typical of west-central Italy and especially Livorno.

|Cachupa

124px)|Cape Verde|Goat|Slow-cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat, or chicken)

|Caldeirada

124px)|Portugal|Seafood|Stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomatoes and onions

|Caldereta de cordero

124px)|Spain|Lamb|Lamb or mutton stew

|Caldo avá||Paraguay|Offal|Stew made of beef tripes, chitterlings, heart, and matambre|Caldo gallego

124px)|Spain|Pork|Stew made with fatty pork, white beans, and greens (cabbage or spring greens), literally means “Galician stew”

|Callaloo

124px)|CaribbeanWest Africa|Vegetarian|Caribbean dish made of leaf vegetables, amaranth, capsicum, and taro

|Callos

124px)|Spain |Offal|A stew common across Spain, it is considered traditional to Madrid, where it is referred to as callos a la madrileña. It contains beef tripe and chickpeas, blood sausage, and bell peppers. Chorizo sausage may also be used.

|Caparrones

124px)	Spain(La Rioja (Spain)>La Rioja)|Sausage|Stew made of caparrón (a variety of red kidney beans) and a spicy chorizo sausage

|Caponata

124px)|Italy(Sicily)|Vegetarian|Vegetable stew from Sicily that consists mainly of aubergine (eggplant) tomato sauce, onions, celery, olives, capers, and Agrodolce.

|Capra e fagioli||Italy(Liguria)|Goat

Pigna, Liguria>pigna beans

|Carbonada||Argentina, Uruguay|Beef|Traditional Argentinian and Uruguayan sweet-sour beef, squash, and apricot stew, traditionally served inside a squash|Carbonade flamande

124px)|Belgium, France|Beef|Traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme and bay leaf: Pictured is carbonade flamande with fries and a side of greens.

|Carne mechada

124px)	ColombiaChileVenezuelaHTTP://GOSOUTHAMERICA.ABOUT.COM/OD/RECIPESFROMVENEZUELA/R/CARNEMECHADA.HTM	ACCESS-DATE=2008-03-23	ARCHIVE-URL=HTTPS://WEB.ARCHIVE.ORG/WEB/20080517224523/HTTP://GOSOUTHAMERICA.ABOUT.COM/OD/RECIPESFROMVENEZUELA/R/CARNEMECHADA.HTM, 2008-05-17, |Beef	Latin American cuisine>Latin American beef stew

|Cassoulet

124px)|France(Languedoc)|Fowl and sausage	goose, Duck (food)>duck, and sometimes mutton, with white haricot beans

|Cawl

124px)|United Kingdom(Wales)|Lamb	leeks and potatoes, as well as carrots, celery, onion, parsnip, Rutabaga>swede, and turnip

Chairo (stew)>Chairo	124px)|Bolivia|Beef	chuños), onions, carrots, potatoes, Maize>white corn, beef, and wheat kernels

|Chakapuli

124px)	Georgia (country)>Georgia|Lamb	veal, onions, tarragon leaves, Prunus cerasifera>cherry plums or tkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, coriander), garlic, and salt

|Chapea||Dominican Republic|Sausage

red beans with longaniza (Dominican sausage), rice, ripe Plantain (cooking)>plantain, and mashed squash used as a thickener

|Chicken mull

124px)	United States(Southern United States>South)|Fowl	North Carolina and Georgia (U.S. state)>Georgia, 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

124px)|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

124px)|United States(Texas)|Beef|A spicy stew that traditionally features chopped or ground beef, chili peppers, and other ingredients.

|Cholent

124x124px)|Judea|Lamb	Jewish cuisine>Jewish stew that cooks overnight and is traditionally served on Shabbat. Its main ingredients are meat, potatoes, chickpeas, and barley. Some recipes (Sephardi) include rice and substitute chicken for lamb or beef.

|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

124px)|Italy|Vegetarian	eggplant, tomatoes, sweet peppers, Chili pepper>chili, onion and herbs.

|Cioppino

124px)|United States(San Francisco)|Fish	Italian-American cuisine>Italian-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 of Dungeness 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

124px)|Spain(Cantabria)|Pork and offal	collard greens. The rest of the elements are compangu, meat from the pig slaughter, such as bacon (tocino), black pudding (morcilla), chorizo, and ham. Other additional ingredients are beef, especially Cecina (meat)>cecina and bones, and a stuffing made of bread flour, egg, and parsley.

|Cocido madrileño

124px)|Spain(Madrid)|Pork|Its main ingredient is the chickpea or garbanzo bean, preferably of its larger variety, also known as kabuli. Vegetables are added, potatoes mainly, but also cabbage, carrots, and turnips. In some cases, green beans, mangold, or cardoon 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

124px)|Spain(Cantabria)|Pork and offal	Common bean#White beans>white beans and collard greens (berza). The rest of the elements of this recipe are known as compangu, meat ingredients from the pig slaughter: bacon (tocino), pork ribs (costilla), black pudding (morcilla) with rice, and chorizo.

Compote (game dish)>Compote|||Game|Game stew made for example from rabbit, partridge, or pigeon

|Coq au vin

124px)|France|Fowl|French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic

|Cotriade

124px)|France(Brittany)|Fish|Breton-style stew made with potatoes and many kinds of fish, but without shellfish

|Cozido/Cocido

124px)|PortugalSpain|Various|Stew made with different meats and vegetables; numerous regional variations exist throughout Portugal and Spain

|Cream stew

124px)|Japan|Various|Cream stew is a Japanese Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux.

|Daube

124px)|France(Provence)|Beef|Classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan.

|Dillegrout||United Kingdom(England)|Fowl

almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington Palace>Addington.CLARKSON>FIRST=JANET	PUBLISHER=REAKTION	ISBN=978-1-86189-774-9	PAGES=113–114, 642290114,

|Dimlama

124px)|Uzbekistan|Lamb|Stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.

|Dinuguan

124px)|Philippines|Offal	offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, Chili pepper>chili (most often siling mahaba), and vinegar.

|Drokpa Katsa||Tibet|Offal|Stewed tripe, with curry, fennel, monosodium glutamate, and salt.|Escudella i carn d’olla

124px)|Spain(Catalonia)|Sausage|Stew that contains a pilota, a very big meatball spiced with garlic and parsley. It contains vegetables, such as celery, cabbage, carrots, etc. depending on the season. Bones, sausages called botifarras, and other types of meat can be used.

|Étouffée

124px)|United States(Louisiana)|Seafood|Seafood dish of the Creole cuisine of Louisiana that is usually served over rice. Literally means “smothered” in French.

|Fabada Asturiana

124px)|Spain(Asturias)|Pork|Fabada is made with dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán). Some recipes also call for longaniza.

|Fabes con almejas

124px)|Spain(Asturias)|Seafood	clams, fava beans, onions, garlic, salt, saffron, Bay leaf>bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika.

|Fahsa

124px)|Yemen|Lamb|Stew made of lamb cutlets with lamb broth. Spices and holba (fenugreek) are added after cooking.

|Fårikål

124px)|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

124px)|Romania|Sausage|Dish consisting of baked beans, sausages or smoked ham.

|Feijoada

124px)|BrazilPortugalUruguay|Beef|Stew of beans with beef or pork, and may include other vegetables.

|Fesenjān

124px)|Iran|Fowl|Thick, tart stew made from pomegranate juice and ground walnuts; traditionally made with poultry, but variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are not unusual.

|Flaki

124px)|Poland|Beef|Meat stew with common ingredients, including beef tripe, beef, bay leaf, parsley, carrots, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram.

|Főzelék

124px)|Hungary|Vegetarian|Very thick vegetable soup, so it may be considered a stew. Sometimes served with meatballs and often eaten as a side dish.

|Fricot

124px)|Canada(Acadia)|Various|Consists of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used are chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork.

|Gaisburger Marsch

124px)|Germany(Swabia)|Beef|Swabian dish made from meat with cooked potatoes and spätzle.

|Galinhada

124px)|Brazil|Fowl|Stew of rice and chicken.

|Garbure

124px)|France(Gascony)|Pork|Stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.

|Ghapama

124px)|Armenia|Vegetarian|Sweet pumpkin stew, traditionally cooked in the pumpkin shell; does not contain meat.

|Gheimeh

124px)|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

124px)|Iran|Vegetarian (but often made with lamb or beef)|Dish that consists of a mixture of sautéed herbs, consisting mainly of parsley, leek, and a smaller amount of fenugreek leaves, where this is usually the dry herb of the mix.

|Goat water

124px)|Montserrat|Goat|A national dish of Montserrat prepared with goat meat and vegetables.

|Goulash

124px)|Hungary|Beef|Soup or stew of meat, noodles and vegetables, especially potato, seasoned with paprika and other spices.

|Guatitas

124px)|ChileEcuador|Offal|Stew whose main ingredient is pieces of tripe.

|Guiso carrero||ArgentinaUruguay|Beef|Traditional stew made with beef, chorizo, white beans, chickpeas, potato, sweet potato, squash, carrots, onions and noodles, condimented with adobo, a species mix of oreganon, thyme, cumin, paprika and chili.|Gumbo

124px)|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

124px)|Turkey|Lamb	Balkans>Balkan countries.

|Guyana Pepperpot

124px)|Guyana|Various|Stewed meat dish, strongly flavored with cinnamon, hot chili peppers, and cassareep, a special sauce made from the cassava root. Beef, pork, and mutton are the most popular meats used. Chicken is also used.

|Hachee

124px)|Netherlands|Various|Traditional Dutch stew based on diced meat, fish or poultry, and vegetables.

|Hasenpfeffer

124px)|Germany|Game|Traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and wine, in a marinade thickened with the animal’s blood.

|Hochepot

124px)|France|Beef|Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables.

|Hoosh||United States|Beef (dried)|Thick stew made from pemmican (a mix of dried meat, fat, and cereal) or other meat, thickener such as ground biscuits, and water. Used on expeditions to frozen polar regions.|Hot pot

124px)|ChinaTaiwanMongolia|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

124px)|Ireland|Lamb|Traditional stew made from lamb or mutton, as well as potatoes, carrots, onions, and parsley.

Patlıcan kebabı>Islim or patlıcan kebabı	124px)|Turkey|Lamb|Traditional stew made from veal or mutton and eggplants, also having tomatoes and green peppers.

|Istrian stew

124px)|Croatia|Pork|Stew whose main ingredients are beans, sauerkraut, potatoes, bacon, and spare ribs; the main seasoning is garlic.

|Jjigae

120px)|Korea|Various	ko}} Jjigae at Doosan Encyclopedia

Rabbit stew>Jugged hare	120px)|FranceUnited Kingdom|Game|Stew prepared using rabbit or hare as a main ingredient.

|Karhi

124px)	Indian subcontinent>Indian Subcontinent |Vegetarian|Spicy stew with a thick gravy based on chickpea flour (called besan in Urdu / Hindi). Contains vegetable fritters called pakoras, to which sour yoghurt is added to give it a little sour taste.

|Kadyos, baboy, kag langka||Philippines|Pork

Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)IT’S TIME YOU KNOW ABOUT KADIOS⁠ BEYOND KBL	WEBSITE=PEPPER.PH, 8 February 2021,

|Kadyos, manok, kag ubad||Philippines|Fowl

Pigeon peas, chicken, and banana pithMANOK AT KADYOS / PURPLE CHICKEN WITH PIGEON PEAS	WEBSITE=MARKET MANILA	ACCESS-DATE=8 FEBRUARY 2021, KADYOS BEANS >URL=HTTPS://WWW.FONDAZIONESLOWFOOD.COM/EN/ARK-OF-TASTE-SLOW-FOOD/KADYOS-BEANS/	PUBLISHER=SLOW FOOD FOUNDATION FOR BIODIVERSITY, 8 February 2021,

|Kaldereta

124px)|Philippines|Goat	Goat meat>goat shoulders with tomato paste and liver spread.

Kalops (cuisine)>Kalops	124px)|Sweden|Beef|Swedish stew made of beef, onion, allspice, bay leaves and sometimes carrots. Often eaten with beetroot and potatoes.

|Kamounia

124px)|SudanEgyptTunisia|Beef|Beef and liver stew prepared with cumin

|Kapuska

124px)|Turkey|Veal|Cabbage and veal stew.

|Kare-kare

124px)|Philippines|Beef|Popular stew made from a peanut-based sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken.

|Karelian hot pot

124px)|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 with black peppercorns and salt. Other seasonings such as allspice and bay leaf may be used too. Common vegetables such as carrot, onion, and root vegetables are acceptable additions to the stew.

|Khoresh karafs

frameless|124px)|Iran|Various		URL=HTTPS://BOOKS.GOOGLE.COM/BOOKS?ID=HYFGDWAAQBAJ	DATE=2018-09-18	ISBN=978-1-250-19076-5		URL=HTTPS://BOOKS.GOOGLE.COM/BOOKS?ID=PNUBAQAAMAAJ	DATE=2021	ISBN=	AUTHOR-LINK=NAJMIEH BATMANGLIJ,

|Kig ha farz

124px)|France(Brittany)|Various	buckwheat flour based dumpling. Literally means “meat and stuffing” in Breton (language)>Breton. Known mainly in Finisterre.

|Korma

124px)	Indian cuisine>IndiaPakistani cuisine	Bangladeshi cuisine>Bangladesh|Various	curdling temperature with a mixture of spices, including ground coriander, cumin, and Cinnamomum tamala>Indian 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 as spinach or cauliflower.

|Kuru fasulye

124px)|Turkey|Lamb	Bean>dry beans, generally with meat (veal or mutton) and pastırma or sucuk in its broth, with tomato paste. Pictured here is the vegetarian variant.

|Kuurdak

124px)|Central Asia|Goat		DATE=11 JUNE 2022, Folkways,

|Lancashire hotpot

124px)|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

124px)|Finland|Pork|Pork chops grilled in butter with onions and flour, stirred in water with salt and pepper.

|Lecsó

124px)|HungaryCzech Republic|Vegetarian|Thick vegetable stew which features peppers, tomato, onion, lard, salt, sugar and ground paprika as a base recipe.

|Linat-an||Philippines|Pork

Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs, or other bony cuts of pork, simmered until very tender, lemongrass (tanglad), String bean>string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables.

Lobby (food)>Lobby|	England (Federation of Stoke-on-Trent>North Staffordshire)|Corned beef	chicken, Potato>potatoes, carrots, peas, and onion.

|Lobster stew

124px)|Spain(Menorca)|Seafood|Stew made from lobster, which is added to a sofrito with onion, tomato, garlic and parsley; then boiled, and is eaten with thin slices of bread.

|Locro

124px)|ArgentinaBoliviaChileEcuadorPeru|Beef|Hearty thick stew whose main ingredients are corn, some form of meat, usually beef, pork, and chorizo, but sometimes beef jerky or cheese, and vegetables. Other ingredients vary widely, and typically include onion, beans, potato, squash or pumpkin.

|Lunggoi Katsa||Tibet|Offal|Dish consisting of stewed sheep’s head, with curry, fennel, monosodium glutamate, and salt.|Maafe

124px)|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 sliced turnips and carrots in a thin soup that was especially made by the “Maconochie Company” for soldiers during World War I|Mazamorra

124px)|Latin AmericaPortugalSpain|Milk	Maize>corn (maize) as a primary ingredient.

|Mechado

124px)|Philippines|Beef|Stew of Spanish origin, traditionally made with larded beef, but now also made with leaner cuts. Marinating in soy sauce and calamansi juice give it a Filipino flavor.

|Mjave lobio

124px)	Georgia (country)>Georgia|Vegetarian|Dish of stewed beans, tomatoes and onion.

|Moambe

124px)|Central Africa|Fowl|Dish prepared with a sauce usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm.

|Mocotó

124px)|BrazilPortugal|Offal|Dish made from cow’s feet, stewed with beans and vegetables.

|Molagoottal||India|Vegetarian|South Indian stew with coconut and lentils as a base.|Moqueca

124px)|Brazil|Fish|Stew based on salt water fish, tomatoes, onions, garlic and coriander.

Mulligan stew (food)>Mulligan stew||United States|Various|Dish similar to Irish stew, Brunswick stew, or burgoo, as improvised by American hobos from available or scavenged ingredients, such as squirrel or opossum.

Navarin (food)>Navarin	124px)|France|Lamb|French ragoût (stew) of lamb or mutton. Often, vegetables are added.

|Ndolé

124px)|Cameroon|Fish	Nut (fruit)>nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.

|Nikujaga

124px)|Japan|Beef|Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.

|Nilaga

124px)|Philippines|Beef	Philippines made with boiled beef (nilagang baka) or pork (nilagang baboy) with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (sauce)>patis (fish sauce), labuyo chilis, and calamansi on the side.NILAGANG BABOY (BOILED PORK AND VEGETABLES) >URL=HTTPS://CASAVENERACION.COM/NILAGANG-BABOY-BOILED-PORK-RIBS-WITH-VEGETABLES/	ACCESS-DATE=9 SEPTEMBER 2021, CAILAN >FIRST1=ALVIN	FIRST2=ALEXANDRA	DATE=2020	ISBN=9781328931733, 27–28,

|Oil Down||Grenada|Fowl

breadfruit, salted meat, chicken (food)>chicken, dumplings, callaloo, and other vegetables, all stewed in coconut milk, herbs, and spices. National dish of Grenada, but also popular in Trinidad and Tobago, with hot peppers and no dumplings.

|Olla podrida

124px)|Spain|Pork|Spanish stew made from pork and beans and an inconsistent, wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used.

|Ollada||Spain(Valencia)|Sausage|Stew based on boiling vegetables and meat in a casserole.|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

124px)|Romania|Fowl	Chicken (food)>chicken mixed with a thick tomato sauce.

|Oyster stew

124px)|United States|Seafood|Stew made from oysters with milk and cream

Paya (food)>Paya	124px)|PakistanIndia|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 with Naan bread.

|Paila marina

124px)|Chile|Seafood|Typical stew that is usually made of a shellfish stock containing different kinds of cooked shellfish and fish. These are complemented with a variety of herbs and spices such as garlic, cilantro, and onion.

|Palaver sauce

124px)|West Africa|Various	shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu, or Yam (vegetable)>yams.

|Paomo

124px)|China|Lamb|Stew of chopped-up baked unleavened bread cooked in lamb broth and served with lamb meat. It is often eaten with pickled garlic and chilli sauce.

|Pasulj

124px)|SerbiaMontenegroBosniaCroatiaSlovenia|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.

|Philadelphia Pepper Pot||United States (Pennsylvania)|Offal|Thick stew of beef tripe, vegetables and other seasonings; originates in the cuisine of the Pennsylvania Dutch.|Pichelsteiner

124px)|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 and leek.

Laing (food)>Pinangat	124px)|Philippines|Fish	taro leaves, Chili pepper>chilli, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.

|Pindang

124px)|IndonesiaMalaysia|Fish|Stew made of by boiling ingredients, especially fish, in salt and certain spices.

|Piperade

124px)	France(Basque Country (greater region)>Basque)|Vegetarian	Larousse Gastronomique (1998). Paris: Larousse-Bordas. p. 804. {{ISBN>2-03-507300-6}}

|Pisto

124px)|Spain(Murcia)|Vegetarian|Stew made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil.

|Pörkölt

124px)|Hungary|Pork|Hungarian stew that consists of meat, paprika, and sometimes vegetables, but no potatoes. It should not be confused with goulash, which always contain potatoes and is more like a soup.

|Pot-au-feu

124px)|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

124px)|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 like pasta.

|Pottage

124px)|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 to serfs 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

124px)|Mexico|Pork or fowl|Mexican stew with ritual significance made from maize with meat, usually pork, chicken, turkey, or pork rinds, with chili peppers, and other seasonings and garnishes. Vegetarian and vegan versions also exist.

|Puchero

124px)|South AmericaSpain|Veal|Stew whose ingredients may vary greatly according to region. Its equivalent may be the Spanish cocido.

|Qoiri||Tibet|Lamb

Chili pepper>chilli, dry curd cheese, water and salt.

|Ragout

124px)|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 with lentils.

|Ratatouille

124px)|France(Provence)|Vegetarian|Vegetable stew from the Provence that consists mainly of tomatoes with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), marjoram and basil, or bay leaf and thyme, or a mix of green herbs, such as herbes de Provence.

Red cooking>Red cooked pork	124px)|ChinaTaiwan|Pork|Braised stew made with soy sauce, Chinese rice wine, caramelized sugar, and spices. Usually made with pork, but other meats, such as beef or chicken are also cooked in this style.

|Rendang

124px)|Indonesia|Beef	coconut milk and seasoned with a Bumbu (seasoning)>mixture of herbs and spices that has been slow cooked for usually four hours.

|Rössypottu

124px)|Finland|Pork|Stew made using potatoes (pottu, peruna), some pork and the main ingredient, so-called “rössy” (i.e. blood pudding made of blood, beer, rye flour and some spices).

|Rogan Josh

124px)|India|Lamb|Aromatic lamb stew native to the Indian subcontinent, which is one of the signature recipes of Kashmiri 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 by coureurs des bois and voyageurs (fur traders), as well as Métis people from North America. Traditionally made of peas or corn, or both, with bear or pork grease, and a thickening agent of bread or flour. |Sagamite||North America|Offal|Native-American stew made from hominy or Indian corn. Additional ingredients may include vegetables, wild rice, brown sugar, animal fat, beans, smoked fish or animal brains.|Saksang

124px)|Indonesia|Pork|Spicy stew made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in blood, coconut milk, and spices.

|Saltah

124px)|Yemen|Lamb	meat stew called maraq, with fenugreek froth and Skhug>sahawiq or sahowqa, a mixture of Chili pepper	, tomatoes, garlic, and herbs ground into a Salsa (sauce)>salsa. Common additions are rice, potatoes, scrambled eggs, and vegetables.

Sambar (dish)>Sambar	124px)|India|LentilsMeat	idli, Dosa (food)>dosa, Vada (food)	, Pongal (dish)>pongal and plain cooked rice.

Scouse (food)>Scouse	124px)|United Kingdom(England)|Beef|A variation of labskaus. A type of meat or beef stew.

Seco (food)>Seco	124px)|Ecuador|Lamb|Stewed meat.

|Sekba

124px)|Indonesia|Offal	Chinese Indonesian cuisine>Chinese Indonesian pork offals stewed in mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs.

Semur (Indonesian stew)>Semur	124px)|Indonesia|Beef|Type of meat stew that is processed in thick brown gravy. The main material used in semur gravy is shallots, onions, garlic, kecap manis (sweet soy sauce), nutmeg, and cloves.

Shiro (food)>Shiro	124px)|Eritrea|Vegetarian|Homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal.

|Sinigang

124px)|Philippines|Various|Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok).

|Skirts and kidneys

124px)|Ireland|Pork & offal|Irish stew made from pork and pork kidneys.

|Sonofabitch stew|

United States(Western United States>West)|Veal and offal	Cowboy dish consisting of whatever is on hand. Most recipes call for meat and offal from a Calf (animal)>calf.

|Spanish fricco||Germany|Beef|A hearty Westphalian stew prepared primarily using diced beef, potatoes and onions, typically in a cream soup base|Stew peas||Jamaica|Various

coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and Salt-cured meat>salted meats such as pork and beef. Can also include onion, garlic, scallions, pig tail, herbs, and spices.

|Sulu köfte

124px)|Turkey |Sausage|Soup-like stew with köfte meatballs in the dish.

|Tajine

124px)|North Africa|Lamb	Berber cuisine>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

124px)|Turkey|Veal|Veal or mutton stew with potatoes

|Tatws Pum Munud

124px)|United Kingdom(Wales)|Pork|Traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.

|Tharid

124px)|Arab world|Lamb|Dish made from pieces of bread in a vegetable or meat broth. Pictured is lamb tharid.

|Tocană

124px)|Romania|Vegetarian|Prepared with tomato, garlic and sweet paprika, it is traditionally consumed with a cornmeal mush called mămăligă.

|Tomato bredie

124px)|South Africa|Lamb	cinnamon, cardamom, ginger, cloves, and Chili pepper>chili as seasonings.

|Tombet

124px)|Spain(Mallorca)|Vegetarian|Traditional vegetable stew that contains layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. The aubergines and red peppers should not be peeled. The whole is topped with tomato fried with garlic and parsley, and presented in a way that it looks like a pie without a crust.

|Tuna pot

124px)	Spain, France(Basque Country (greater region)>Basque)|Fish|Fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. A simple dish with potatoes, onions, pimientos, and tomatoes.

|Türlü

124px)|Turkey|Vegetarian|Stew of mixed vegetables stew which may also include meat. The dish is known as tourlou in Greece and as turli tava in North Macedonia

|Wat (food)

124px)|EthiopiaEritrea|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 as berbere and niter kibbeh, a seasoned clarified butter.

|Waterblommetjiebredie

124px)|South Africa|Lamb|Meat, typically lamb, stewed together with waterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus). Literally means “small water flower stew” in Afrikaans.

|Waterzooi

124px)|Belgium(Flanders)|Fish|Stew made of fish or chicken, vegetables (carrots, leeks, and potatoes), herbs, eggs, cream, and butter.

|Zoervleis|

Limburg (Belgium)>Belgium&the Netherlands|Horse|Traditional dish similar to German sauerbraten which features meat (normally horse meat) that was marinated in vinegar or apple cider. Contrary to what one would expect, it is sweet, as it is served with gingerbread.

Unsorted

• Capra e fagioli
• Ginataang kalabasa
• Ginataang labong
• Kokotxas
• Kontomire stew
• Or lam
• Pepián
• Waknatoy

See also

• Fish stew – includes a list of many fish stews
• List of Azerbaijani soups and stews
• List of fish and seafood soups
• List of Japanese soups and stews
• List of soups
• List of Spanish soups and stews

References

{{reflist|40em}}{{Lists of prepared foods}}{{Soups}}