List of stews

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.), plus meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, pork, lamb or mutton, sausages, and seafood are also used.

See also: List of soups and Category:Soups

Stews
Name Image Origin Description and distinctive ingredients
Ají de gallina Peru Peruvian chicken stew
Alicot France Stew made with poultry giblets and possibly the head, feet and wing tips.
Andrajos Spain (Jaén) Stew of tomatoes, onions, garlic, red pepper and rabbit, thickened with cake flour.
Asam pedas Indonesia
Malaysia		 Sour and spicy stew dish made of seafood cooked in tamarind fruit juice, chili and other spices.
Balbacua Philippines Beef stew made from beef and collagen-rich parts of beef stewed for four to six hours in various spices.
Bamia Egypt Egyptian stew prepared with lamb and okra as primary ingredients.
Beef bourguignon France (Burgundy) Stew made of beef braised in red wine (traditionally red Burgundy)[1] and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms.
Beef Stroganoff Russia Beef Stroganoff or beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream).
Bicol Express Philippines Stew made from long chillies, coconut milk, shrimp paste or stockfish, onions, pork, and garlic.
Bigos Poland
Ukraine
Lithuania		 Stew that features white cabbage, sauerkraut, various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms as ingredients.
Birnen, Bohnen und Speck Germany Typical dish in which pears, beans and bacon are cooked together.
Birria Mexico Spicy meat stew made of pork, goat, lamb, or mutton that is traditionally served on holidays, such as Christmas.
Blanquette de veau France Bright veal ragout with mirepoix.
Booyah United States (Upper Midwestern) Thick stew popular in the Upper Midwestern United States with meat and vegetables. Often prepared communally in large kettles, with several different meats.
Bosnian Pot Bosnia and Herzegovina Typical Bosnian dish with ingredients: beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground).
Bouillabaisse France (Marseille) Bony fish and seafood stew with vegetables and Provençal herbs and spices. The name refers to a "simmering boil", the temperature of cooking the stew.
Brongkos Indonesia (Yogyakarta and Central Java) 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.
Brudet Croatia Fish stew that is usually eaten with polenta.
Brunswick stew United States (Southern) 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 Italy

Argentina Uruguay

 Italian stew common in Uruguay and Argentina, similar to callos, it is made of finely chopped mondongo (beef tripe), potatoes and legumes such as lentils or chickpeas.
Buddha Jumps Over the Wall China Cantonese variation on shark fin soup.
Buğu kebabı Turkey Turkish lamb and vegetable stew with a kebab name.
Burgoo United States (Midwestern and Southern) Traditionally made with wild game, this spicy thick stew is similar to Irish or Mulligan stew, often served with cornbread or corn muffins. Often prepared communally, with several different meats.
Cabbage stew Central Europe Prepared using cabbage as a main ingredient. Pictured is kapuska.
Cacciucco Italy Fish stew with several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper.
Cachupa Cape Verde Slow cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat or chicken).
Caldeirada Portugal Stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomatoes and onions.
Caldereta de cordero Spain Lamb or mutton stew.
Caldo avá Paraguay Stew made of beef tripes, chitterlings, heart and matambre.
Caldo gallego Spain Stew made with fatty pork, white beans, and greens (cabbage or spring greens). Literally means "Galician stew".
Callaloo Caribbean
West Africa		 Caribbean dish made of leaf vegetables, amaranth, capsicum and taro.
Callos Spain Stew common across Spain, and is considered traditional to Madrid. In Madrid, it is referred to as callos a la madrileña. Contains beef tripe and chickpeas, blood sausage and bell peppers. Chorizo sausage may also be used.
Caparrones Spain (La Rioja) Stew made of caparrón (a variety of red kidney beans) and a spicy chorizo sausage.
Capra e fagioli Italy (Liguria) Stew made of goat meat, white wine and white Pigna beans
Carbonade flamande Belgium Traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme and bay leaf.
Carne mechada Colombia
Chile
Venezuela[2]		 Latin American beef stew.
Cassoulet France (Languedoc) French dish that consists of slow-cooked meat (typically pork sausages, pork, goose, duck, and sometimes mutton) with white haricot beans.
Cawl Wales Lamb stew (beef or hock in Pembrokeshire) which includes vegetables, such as leeks and potatoes, as well as carrots, celery, onion, parsnip, swede, and turnip.
Chairo Bolivia Meat and vegetable stew with potato starch (chuños), onions, carrots, potatoes, white corn, beef and wheat kernels.
Chakapuli Georgia Popular stew with lamb chops or veal, onions, tarragon leaves, cherry plums or tkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, coriander), garlic and salt.
Chapea Dominican Republic Traditional dish from the countryside that consists of cooked red beans with longaniza (Dominican sausage), rice, ripe plantain and mashed squash, which is used as a thickener.
Chicken mull United States (Southern) Traditional dish from North Carolina and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream or milk based broth with butter, seasoned with salt, pepper and other ingredients. Traditionally, the stew is served in the late fall and winter months. Often prepared communally.
Chili con carne United States (Texas) A spicy stew that traditionally features chopped or ground beef, peppers and other ingredients.
Cholent Jewish Slowly simmered Jewish stew that cooks overnight and is traditionally served on Shabbat. Main ingredients are meat, potatoes, beans, and barley; some recipes (Sephardi) include rice and substitute chicken for beef.
Chupe Andino Andes Refers to various stews and soups that are prepared in Andes Mountains region of South America.
Ciambotta Italy Based on vegetables, but may have other ingredients, such as meat or fish. The vegetable choices are usually potatoes, eggplant, tomatoes, sweet peppers, chili, onion and herbs.
Cincinnati chili United States (Ohio) Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs.
Cioppino United States (San Francisco) Italian-American fish stew that 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 Spain (Cantabria) Stew whose essential ingredients include chickpeas, potatoes and 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 and bones, and a stuffing made of bread flour, egg and parsley.
Cocido madrileño Spain (Madrid) Stew whose 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 also added.
Cocido montañés Spain (Cantabria) Highlander stew is made with two vegetal ingredients, dried large 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 stew made for example from rabbit, partridge, or pigeon.
Corn stew Stew prepared with corn (maize) as a primary ingredient.
Coq au vin France French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
Cotriade France (Brittany) Breton-style stew made with potatoes and many kinds of fish, but without shellfish.
Cozido/Cocido Portugal
Spain		 Stew made with different meats and vegetables; numerous regional variations exist throughout Portugal and Spain.
Daube France (Provence) 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 England Chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington.[3]
Dimlama Uzbekistan Stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.
Dinuguan Philippines Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.
Drokpa Katsa Tibet Stewed tripe, with curry, fennel, monosodium glutamate, and salt.
Escudella i carn d'olla Spain (Catalonia) Stew that contains a pilota (a very big meatball spiced with garlic and parsley); it also contains vegetables, such as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarras, and other types of meat can be used.
Étouffée United States (Louisiana) Seafood dish of the Creole cuisine of Louisiana that is usually served with shellfish over rice. Literally means "smothered" in French.
Fabada Asturiana Spain (Asturias) 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 Spain (Asturias) Clam stew that calls for small clams, fava beans, onions, garlic, salt, saffron, bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika.
Fahsa Yemen Stew made of lamb cutlets with lamb broth. Spices and holba (fenugreek) are added after cooking.
Fårikål Norway Traditional dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and 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 Dish consisting of baked beans, sausages and/or smoked ham.
Feijoada Brazil
Portugal		 Stew of beans with beef or pork, and may include other vegetables.
Fesenjān Iran 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 Poland 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 Hungary Very thick vegetable soup, so it may be considered a stew. Sometimes served with meatballs and often eaten as a side dish.
Fricot Canada (Acadia) 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 Germany (Swabia) Swabian dish made from meat with cooked potatoes and spätzle.
Galinhada Brazil Stew of rice and chicken.
Garbure France (Gascony) Stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
Ghapama Armenia Sweet pumpkin stew, traditionally cooked in the pumpkin shell; does not contain meat.
Ghormeh sabzi Iran 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 Montserrat A national dish of Montserrat prepared with goat meat and vegetables.
Goulash Hungary Soup or stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.
Guatitas Chile
Ecuador		 Stew whose main ingredient is pieces of tripe.
Gumbo United States (Louisiana) 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 Vegetable and meat stew made with mutton or veal and common to Balkan countries.
Guyana Pepperpot Guyana 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, though chicken is also used.
Hachee Netherlands Traditional Dutch stew based on diced meat, fish or poultry, and vegetables.
Hasenpfeffer Germany 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 France Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables.
Hoosh United States 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 China
Mongolia		 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 Ireland Traditional stew made from lamb or mutton, as well as potatoes, carrots, onions, and parsley.
Islim or patlıcan kebabı Turkey Traditional stew made from veal or mutton and eggplants, also having tomatoes and green peppers.
Istrian stew Croatia Stew whose main ingredients are beans, sauerkraut, potatoes, bacon, and spare ribs; the main seasoning is garlic.
Kadhi Indian subcontinent Spicy stew whose thick gravy is based on chickpea flour (called besan in Hindi) and contains vegetable fritters called pakoras, to which sour yoghurt is added to give it a little sour taste.
Kadyos, baboy, kag langka Philippines Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao)[4]
Kadyos, manok, kag ubad Philippines Pigeon peas, chicken, and banana pith[5][6]
Kaldereta Philippines Dish whose common ingredients are goat shoulders with tomato paste and liver spread.
Kamounia Sudan, Egypt, and Tunisia Beef and liver stew prepared with cumin
Kapuska Turkey Cabbage and veal stew.
Kare-kare Philippines 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 Finland Stew that features 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.
Kig ha farz France (Brittany) Stew consisting of various meats (hock, beef and lamb) simmered in a broth with carrots, potatoes, cabbage and a large buckwheat flour based dumpling. Literally means "meat and stuffing" in Breton. Known mainly in Finisterre.
Kuru fasulye (Image of version without meat) Turkey Stew consisting of dry beans, generally with meat (veal or mutton) and pastırma or sucuk in its broth, with tomato paste.
Lancashire hotpot United Kingdom (England) 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 chops grilled in butter with onions and flour, stirred in water with salt and pepper.
Lecsó Hungary
Czech Republic		 Thick vegetable stew which features peppers, tomato, onion, lard, salt, sugar and ground paprika as a base recipe.
Lobster stew Spain (Menorca) 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 Peru
Ecuador
Bolivia
Chile		 Hearty thick stew whose main ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin.
Lunggoi Katsa Tibet Dish consisting of stewed sheep's head, with curry, fennel, monosodium glutamate, and salt.
Maafe West Africa Stew that is made from lamb, beef, or chicken, cooked with a sauce based on tomatoes and groundnuts (peanuts).
Maconochie United Kingdom (England) Stew of sliced turnips and carrots in a thin soup that was especially made by the "Maconochie Company" for soldiers during World War I
Mechado Philippines 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 Georgia Dish of stewed beans, tomatoes and onion.
Moambe Central Africa Dish prepared with a sauce usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm.
Mocotó Brazil
Portugal		 Dish made from cow's feet, stewed with beans and vegetables.
Molagoottal India South Indian stew with coconut and lentils as a base.
Moqueca Brazil Stew based on salt water fish stew, tomatoes, onions, garlic and coriander.
Mulligan stew United States 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 France French ragoût (stew) of lamb or mutton. Often, vegetables are added.
Ndolé Cameroon National dish of Cameroon, a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
Nikujaga Japan Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.
Oil Down Grenada Stew made of breadfruit, salted meat, 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 Spain 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) Stew based on boiling vegetables and meat in a casserole.
Ostrich stew South Africa Ostrich stew is a stew prepared using ostrich meat as a primary ingredient. Additional ingredients can include vegetables such as onion, celery and carrot, tomatoes, soup stock and wine.
Ostropel Romania Stew that is primarily made from chicken mixed with a thick tomato sauce.
Oyster stew United States Stew made from oysters with milk and cream
Paila marina Chile 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 West Africa Stew popular in Western Africa that has many regional varieties and may contain beef, fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu, or yams.
Paomo China 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 (also known as grah) Serbia, Montenegro, Bosnia, Croatia and Slovenia Bean soup made of usually white, cranberry or pinto beans. It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a typical winter dish.
Philadelphia Pepper Pot United States (Pennsylvania) Thick stew of beef tripe, vegetables and other seasonings; originates in the cuisine of the Pennsylvania Dutch.
Pichelsteiner Germany 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.
Pinangat Philippines Filipino stew made of taro leaves, chilli, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.
Pindang Indonesia
Malaysia		 Stew made of by boiling ingredients (especially fish) in salt and certain spices.
Piperade Spain (Basque country) Typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.[7]
Pisto Spain (Murcia) Stew made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil.
Pörkölt Hungary Hungarian stew that consists of meat, paprika, and sometimes vegetables, but no potatoes. It should not be confused with goulash, which does always contain potatoes and is more like a soup.
Pot-au-feu France 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 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 United Kingdom 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 Mexico 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 South America
Spain		 Stew whose ingredients may vary greatly according to region. Its equivalent may be the Spanish cocido.
Qoiri Tibet Stew of mutton chops, made with flour, shredded wheat, chilli, dry curd cheese, water and salt.
Rabbit stew Stew prepared using rabbit or hare as a main ingredient.
Ragout France 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 France (Provence) 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 cooked pork China 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.
Rössypottu Finland 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 India 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 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 grease (bear or pork) and a thickening agent (bread or flour).
Sagamite North America 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 Indonesia Spicy stew made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in blood, coconut milk, and spices.
Saltah Yemen Considered the national dish of Yemen, the base is a brown meat stew called maraq, with fenugreek froth and sahawiq or sahowqa (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). Common additions are rice, potatoes, scrambled eggs, and vegetables.
Scouse United Kingdom (England) Variation of labskaus; a type of meat or beef stew.
Seco Ecuador Stewed meat.
Sekba Indonesia 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 Indonesia 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 Eritrea Homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal.
Sinigang Philippines Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok).
Skirts and kidneys Ireland Irish stew made from pork and pork kidneys.
Sonofabitch stew United States (Western) Cowboy dish consisting of whatever is on hand. Most recipes call for meat and offal from a calf.
Stew peas Jamaica Jamaican stew prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and salted meats such as pork and beef. Can also include onion, garlic, scallions, pig tail, herbs, and spices.
Sulu köfte Turkey Soup-like stew with köfte meatballs in the dish.
Tajine North Africa Berber dish from North Africa, that is 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 or mutton stew with potatoes
Tatws Pum Munud Wales Traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.
Tharid Arab world Dish made from pieces of bread in a vegetable or meat broth. Pictured is lamb tharid.
Tocană Romania Prepared with tomato, garlic and sweet paprika, it is traditionally consumed with a cornmeal mush called mămăligă.
Tomato bredie South Africa South African stew with Dutch origin that usually features mutton, which is cooked for a very long time, and includes cinnamon, cardamom, ginger, cloves, and chili as seasonings.
Tombet Spain (Mallorca) 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 Spain (Basque country) Fish stew that was eaten on tuna fishing boats in the Cantabrian Sea; a beautiful and simple dish with potatoes, onions, pimientos, and tomatoes.
Türlü Turkey 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) Ethiopia
Eritrea		 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 South Africa 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 Belgium (Flanders) Stew made of fish or chicken, vegetables (carrots, leeks, and potatoes), herbs, eggs, cream, and butter.
Zoervleis Limburg region, Belgium and the Netherlands 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

See also

References
  1. "Definition of boeuf bourguignon". Oxford University Press. Retrieved 2013-04-18.
  2. "Archived copy". Archived from the original on 2008-05-17. Retrieved 2008-03-23.CS1 maint: archived copy as title (link)
  3. Clarkson, Janet (2010). Soup : a global history. London: Reaktion. pp. 113–114. ISBN 978-1-86189-774-9. OCLC 642290114.
  4. "It's Time You Know about Kadios⁠ beyond KBL". Pepper.ph. Retrieved 8 February 2021.
  5. "Manok at Kadyos / Purple Chicken With Pigeon Peas". Market Manila. Retrieved 8 February 2021.
  6. "Kadyos Beans". Ark of Taste. Slow Food Foundation for Biodiversity. Retrieved 8 February 2021.
  7. Larousse Gastronomique (1998). Paris: Larousse-Bordas. p. 804. ISBN 2-03-507300-6
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