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StewQuest

Asam Pedas

A earthen bowl of asam pedas, next to a small bowl of sambal.
Asam Pedas holds wonderful punch of flavor in all its varieties.

This delicious stew from West Sumatra combines the sour sweetness of tamarind the richness of fish with the heat of red chili peppers. See the recipe.

Baekeoffe

A cast iron pot filled with baekeoffe, on the rim you can see the dough used to seal the lid in the oven.
Baekeoffe is a great casserole perfect for a mid winter celebration.

A casserole from the Alsatian traditional cuisine. See the recipe.

Zuurvlees

A bowl of zuurvlees and some baked potatoes next to a shot of Dutch Oude Genever.
Zuurvlees or Sour Meat is sweet and sour to a balanced extreme.

One of the staple stews of Limburg, traditionally made with horse meat. See the recipe.

Marmatiko de Atún

Axes from the woodlands and Marmitako from the sea are two unmistakable Basque symbols.
Made from firm fishes like tuna, salmon or cod Marmitako remains one of the best stews from the sea.

A delicious tuna based stew traditional among the fishermen from the Basque Country. See the recipe.

Ropa Vieja (Venezuela)

A plate with carne mechada next to something tasty.
Ropa vieja is a beef stew popular in several countries in South America, this is the Venezuelan version.

Juicy and filling Ropa vieja is the best with arepas (a type of pre-columbian sandwich) or by a plate of Pabellón Criollo. See the recipe.

뚝배기불고기 (Ttukbaegi-bulgogi)

A stew with beef, carrots, enoki mushrooms in a stone bowl.
As Korean stews go, there are few that can fight the cold as well as ttukbaegi-bulgogi.

A Korean beef stew traditionally served in a sizzling hot earthenware bowl. See the recipe.

Cinghiale in umido

A piece of bread, a cleaver and a bowl of cinghiale in umido.
A wonderful Italian wild boar stew from Tuscan tradition.

Leave it to Italian cuisine to tame wild boar meat into something as heart warming as this stew. See the recipe.

Açorda de Gambas

Served mostly as a side dish, açorda could be considered both a soup or a stew.
A well established delicacy from Portugal.

A wonderful Portugese side dish, notable for its variety and rich ingredients. See the recipe.

Caldereta de Cordero

A small tapa with Caldereta de Cordero served next to some potatoes garnished with thyme.
A simple and delicious lamb stew from Extremadura, Spain.

Served either as a traditional tapa, or as a main dish, this stew is profoundly satisfying. See the recipe.

Brudet

A deep plate with white fish and shellfish sided with toasted bread and olive oil.
It is strange that out of dozens of fish stews Brudet stands out with such consistency.

A frish stew from Dalmatia. See the recipe.