StewQuest

22% of the stew quest has been made!

Here is list of international stews (and casseroles) we intend to make sooner or later and post up here.

If you think this page is missing a stew, please submit it (though the about page) and we will be happy to add it.

To-Do: World Wide Traditional Stew List:

1. Ají de gallina a Peruvian chicken stew.
2. Alicot A French dish made with poultry giblets and possibly the head, feet and wing tips.
3. Andrajos from Spain, has tomatoes, onions, garlic, red pepper and rabbit, thickened with cake flour.
4. Asam pedas, Sour and spicy stew dish commonly made with seafood cooked in tamarind juice, chili and other spices.

5. Açorda, A variety of pre-Islamic Arabian stews based on cooking with bread crumbs, now from Portugal.

   • Açorda de gambas, A version of Açorda with only shrimp.
   • Açorda de marisco, A type of Açorda with shellfish.
   • Açorda de bacalhau, A version of Açorda with codfish.
6. Amolesili Lobio, a walnut and kidney beans stew from Georgia.
7. Baekeoffe, a meat and potato stew from Alsace;
8. Balbacua a beef stew made from beef and collagen-rich parts of beef stewed for four to six hours in various spices.
9. Bamia an Egyptian stew prepared with lamb and okra as primary ingredients.
10. Barbacoa a meat stew from Mexico;
11. Beef Bourguignon, a French dish of beef stewed in red burgundy wine;
12. Beef Stroganoff, a stew with beef from Russia.
13. Bicol Express, a spicy stew from the Philippines with coconut milk and pork.
14. Bigos, a traditional stew in Polish cuisine.
15. Birnen, Bohnen und Speck, a German dish with pears, beans and bacon.
16. Birria a goat stew from Mexico;
17. Blanquette de veau a French veal ragout;
18. Blindhuhn from German Westphalian cuisine, prepared with beans, vegetables and bacon
19. Bo Kho, (Vietnamese: Bò Khô), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam;
20. Bollito Misto consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy;
21. Bosanski lonac (Bosnian Pot) or Bosanski Lonac a typical Bosnian dish with beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground).
22. Boston Baked Beans are more commonly stewed than baked, and are typically sweetened with molasses or maple syrup and flavored with salt pork or bacon.
23. Booyah a meat stew from the USA;
24. Bouillabaisse, a fish stew from Provence;
25. Bozartma is a Caucasian soup with lamb popular in Georgia and Azerbaijan.
26. Braised Bourbon Rosemary Beef a stew form James Villas “Stews, Bogs & Burgoos” a collection of USA stews;
27. Brown stew chicken, a chicken stew from Jamaica.
28. Brongkos from Indonesia is a beef or mutton stew with beans (black-eyed peas or kidney beans), boiled egg and spicy soup made of Pangium edule and coconut milk.
29. Brodetto a typical fish stew of the Eastern (Adriatic) coast of Italy
30. Brudet, from Croatia is a fish stew that is usually eaten with polenta.
31. Brunswick stew from Virginia and the Carolinas; served in an iron cup.
32. Buddha Jumps Over the Wall a Cantonese variation on shark fin soup.
33. Buğu kebabı ,Turkish lamb and vegetable stew with a kebab name.
34. Buridda Italian stew from Liguria, which ingredients include seafood, fish broth, tomato, onion and garlic.
35. Burgoo also called Roadkill soup is a Kentuckian stew.
36. Buseca an Italian stew common in Uruguay and Argentina, it is made of finely chopped mondongo (beef tripe), potatoes and legumes such as lentils or chickpeas.
37. Cacciucco is an Italian fish stew with several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper.
38. Cachupa Cape Verdean slow cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat or chicken).
39. Caldeirada, a fish stew from Portugal;
40. Caldereta de cordero, from Spain, is a lamb or mutton stew.
41. Caldo avá from Paraguay is a stew made of beef tripes, chitterlings, heart and matambre.
42. Caldo gallego a Galician stew made with fatty pork, white beans, and greens (cabbage or spring greens).
43. Callaloo a Caribbean and West African dish made of leaf vegetables, amaranth, and taro.
44. Callos from Spain Stew is considered traditional to Madrid (where its called callos a la madrileña), with beef tripe and chickpeas, blood sausage and bell peppers and sometimes chorizo.
45. Caparrones a stew from La Rioja made of caparrón (a variety of red kidney beans) and a spicy chorizo sausage.
46. Carbonade flamande, a traditional Belgian beef and onion stew made with Belgian beer;
47. Caponata, from Sicily, Italy. Is a vegetable stew with capers and olives.
48. Capra e fagioli from Liguria, Italy. Based on goat meat, white wine and white Pigna beans.
49. Cassoulet a French dish that consists of slow-cooked meat (typically pork sausages, pork, goose, duck, and sometimes mutton) with white haricot beans.
50. Cawl a Welsh stew from England made with lamb and vegrtables.
51. Carnitas a pork meat stew from Michoacán, Mexico;
52. Cataplana, from southern Portugal.
53. Cawl a Welsh stew, with salted bacon or beef and other seasonal vegetables.
54. Chairo a Bolivian stew made from meat and vegetable stew with potato starch (chuños), onions, carrots, potatoes, white corn, beef and wheat kernels.
55. Chapea a Dominican 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.
56. Chakapuli Georgian stew made with lamp chops, coriander and tarragon leaves and white wine
57. Charquican a Chilean dish that was originally made from dried and salted llama meat or beef;
58. Chankonabe a Japanese dish flavored with soy sauce or miso. It is traditionally eaten by sumo wrestlers;
59. Chicken Marengo is a French dish supposedly invented by Napoleon's chef, Dunand.
60. Chicken mull from North Carolina and Georgia with chicken in a cream or milk based broth with butter.
61. Chicken stew whole chicken and seasonings;
62. Chili con carne, Mexican meat and bean stew;
63. Chilorio, a pork stew from Sinaloa, Mexico;
64. Chupín a fish stew from Uruguay.
65. Chupe Andino refers to various stews and soups that are prepared in Andes Mountains region of South America.
66. Chupe de Mariscos, a seafood and break crumb mix from Chile and Peru.
67. Cholent a slow-cooked Jewish dish eaten on the Shabbat with meat, potatoes, beans and barley.

68. Chorba, (also spelt “Shorba” derived from a Persian term شوربا from shor “salty, brackish” and ba “stew”), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines; there are many variations of chorba or shorba:

    • Chorba Frik, is an Algerian and Tunisian chicken, lamb or goat stew with freekeh and tomatoes.
69. Chowder a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers.
70. Ciambotta, Italian vegetable stew, served as a side dish, such as meat or fish.
71. Cincinnati chili chili developed by Greek immigrants in the Cincinnati area;
72. Cinghiale in umido, A typical Italian boar stew of Tuscan tradition.
73. Cioppino seafood stew from San Francisco, California by Italian immigrants.
74. Cochinita pibil, an orange color pork stew from Yucatán, Mexico.
75. Coddle, or Dublin Coddle, is a stew made of leftovers, mostly pork sausage, barley or potatoes;

76. Cocido, is a traditional stew from Spain that branches into several very different stews:

    • Cocido lebaniego, whose essential ingredients include chickpeas, potatoes and collard greens. And “compangu”, pork meat 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, 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, a highlander stew is made with two vegetal ingredients, dried large white beans and collard greens (berza). And then “compangu”: bacon (tocino), pork ribs (costilla), black pudding (morcilla) with rice, and chorizo.
77. Compote a game stew made for example from rabbit, partridge, or pigeon.
78. Coniglio all'ischitana on the island of Ischia.
79. Corn stew a stew prepared with corn (maize) as a primary ingredient.
80. Cream stew a yōshoku Japanese white stew;
81. Coq au vin, can be a dish or stew, and comes from France.
82. Cotriade a Breton-style stew made with potatoes and many kinds of fish, but without shellfish.
83. Cozido a traditional Portuguese stew.
84. Cream stew a Japanese Yōshoku dish consisting of meat, vegetables and cooked in thick white roux.
85. Daal the Indian legume stew that has many varieties, a staple food throughout Asia;
86. Dakbokkeumtang or Daktoritang, a spicy braised chicken Korean stew also considered a type of Korean jorim.
87. Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs;
88. Dillegrout chicken pottage made with almond milk, sugar, and spices traditionally presented at coronations of English monarchs by the lord of the manor of Addington
89. Dimlama from Uzbekistan made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.
90. Dinuguan pork blood stew from the Philippines;
91. Drokpa Katsa from Tibet, is stewed tripe, with curry, fennel, monosodium glutamate, and salt.
92. Ervilhas com ovos escalfados peas and several meats stew, from Portugal.
93. Escudella i carn d'olla a Catalonian stew that contains a pilota (a very big meatball spiced with garlic and parsley).
94. Étouffée from Louisiana, USA. A seafood dish of the Creole cuisine of Louisiana that is usually served with shellfish over rice. Literally means “smothered” in French.
95. Ewedu vegetable stew from Nigeria
96. Eintopf (one pot) a German stew that includes a vast number of unlimited ingredients.
97. Fabada Asturiana a Spanish bean and meat stew;
98. Fabes con almejas Asturian stew with small clams, fava beans,
99. Fahsa, from Yemen is made of lamb cutlets with lamb broth. Spices and holba (fenugreek) are added after cooking.
100. Fasole cu cârnaţi a Rumanian stew consisting of baked beans, sausages and/or smoked ham.
101. Fårikål traditional Norwegian stew with lamb or mutton and white cabbage;
102. Feijoada Brazilian or Portuguese bean stew;
103. Főzelék a thick Hungarian vegetable dish;
104. Fesenjān is a Iranian tart stew made from pomegranate juice and ground walnuts; traditionally made with poultry.
105. Flaki a Polish beefy stew with black pepper, nutmeg, sweet paprika, and marjoram.
106. Főzelék a Hungarian thick vegetable concoction with eventual meatballs.
107. Fricot an Acadian Canadian dish of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings.
108. Gaisburger Marsch a German dish of stewed beef served with Spätzle and potatoes;
109. Galinhada Brazil, stew of rice and chicken.
110. Garbure France (Gascony), a stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
111. Ghapama a traditional Armenian vegetarian dish with sweet pumpkin stew, traditionally cooked in the pumpkin shell.
112. Gheimeh an Iranian stew with cubed lamb and yellow split peas;
113. Ghormeh Sabzi, an Iranian stew with green herbs, dried limes, beans and meat;

114. Ginataang, is a family of Filipino stews commonly cooked in coconut milk.

     • Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices.
     • Ginataang labong, is a stew made from bamboo shoots in coconut milk and spices with seafood or meat.
     • Ginataang ubod, is a variant where heart of palm is used instead of bamboo shoots.
115. Goat water from the Caribbean island of Montserrat in the Leeward Islands, prepared with goat meat and vegetables.
116. Goulash, a Hungarian meat stew with paprika;
117. Gourdes in Potage, an English medieval stew with pork and pumpkin.
118. Guatitas from Chile and Ecuador, a stew made of tripe.
119. Guiso carrero from Argentina and Uruguay, a stew with several meats, vegetables and noodles, condimented with adobo.
120. Gumbo, a Louisiana creole dish;
121. Güveç or Kuzu Güveç, is a Turkish vegetable and meat stew made with mutton or veal and common to Balkan countries.
122. Guyana Pepperpot strongly flavored with cinnamon, hot chili peppers, and cassareep (a special sauce made from the cassava root). Beef, pork, and mutton.
123. Hachee, a Dutch type of stew with wine or vinegar.(done)
124. Haleem a Pakistani lentil and beef stew;
125. Hasenpfeffer, a sour, marinated rabbit stew from Germany;
126. Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice;
127. Hochepot a Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables.
128. Hoosh a stew from the US made from pemmican or other meat, thickener such as ground biscuits, and water. Used on expeditions to frozen polar regions.
129. Hot pot a Chineese and Mongolian 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.
130. Irish stew made with lamb or mutton, potato, onion and parsley
131. Ishtu a curry in Kerala, India made from chicken or mutton, potato, and coconut milk.
132. Islim Turkish stew made from veal or mutton and eggplants, also having tomatoes and green peppers.
133. Istrian Stew, or yota, or jota, a dish popular in Croatian and Slovenian Istra and NE Italy;
134. I-tal Stew, a Rastafarian vegan dish of mostly Caribbean root vegetables and spices;
135. Jambalaya from United States (Louisiana), Creole dish that consists of three parts: meat, rice and vegetables. Many variations that include seafood do exist.

136. Jeongol (전골), a Korean stew, like Jjigae except jeongol usually contain a variety of main ingredients.

     • Bosin jeongol (보신전골), made with dog meat.
     • Sinseollo (신선로), a variety of jeongol formerly served in Korean royal court cuisine.
     • Haemul jeongol (해물전골), made with seafood.
     • Nakji jeongol (낙지전골), made with small octopus.
     • Sogogi jeongol (소고기전골), made with beef but no seafood.
     • Mandu jeongol (만두전골), made with mandu.
     • Dubu jeongol (두부전골), made with tofu.
     • Beoseot jeongol (버섯전골), made with mushrooms.
     • Gopchang jeongol (곱창전골), made with beef offal.
     • Gaksaek jeongol (각색전골), made with various ingredients.

137. Jjigae (찌개), a diverse range of Korean stews;

     • Altang (알탕), made with pollock roe.
     • Budae jjigae (부대 찌개), made mostly with a spicy broth and assorted meats.
     • Cheonggukjang jjigae (청국장찌개), made with cheonggukjang.
     • Doenjang jjigae (된장찌개), made with a doenjang broth.
     • Dongtae jjigae (동태 찌개), is made from frozen pollack.
     • Dubu jjigae (두부 찌개), made with firm tofu.
     • Ge jjigae (게 찌개), made with crab.
     • Gochujang jjigae (고추장찌개), made with gochujang broth, usually pork.
     • Kimchi jjigae (김치 찌개), based on spicy fermented cabbage (kimchi) and usually pork.
     • Kongbiji jjigae (콩비지 찌개), made with soybeans.
     • Myeongranjeot jjigae (명란젓 찌개), made with myeongran jeot (salted fermented roe).
     • Saengseon jjigae (생선 찌개), made with fish.
     • Saeujeot jjigae (새우젓찌개), made with saeujeot.
     • Sundubu jjigae (순두부 찌개), made with uncurdled soft tofu.
138. Jugged hare in Great Britain and France
139. Kadhi from India and Pakistan, a 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.
140. Kadyos, baboy, kag langka A stew from the Philippines with pigeon peas jackfruit and ham hock.
141. Kaldereta from the Philippines, a stew with are goat shoulders with tomato paste and liver spread.
142. Kapuska a cabbage and veal stew from Turkey.
143. Kalops a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets;
144. Kamounia from Sudan, Egypt, and Tunisia. A beef and liver stew prepared with cumin.
145. Kare-kare Philippines, a 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.
146. Karelian hot pot from the region of Karelia in eastern Finland;
147. Khash a stew from Armenia and Georgia;

148. Khoresht, a variety of Persian stews, often prepared with saffron.

     • Khoresht Bāmieh, prepared with okra.
     • Khoresh Bademjan, also called khoresht e bademjan, a Persian eggplant stew with beef.
149. Kig ha farz France (Brittany), made of various meats simmered in a broth with a buckwheat flour based pudding.
150. Kokkinisto a Greek stew with red meat, in a tomato passata with shallots, cinnamon and other spices;
151. Kokotxas is a Basque fish stew. Made from stewed fish necks / dewlap (normally from a fatty fish like cod or hake) served with a sauce made from white wine, garlic, flour and olive oil.
152. Kuru fasulye a Turkish stew consisting of dry beans, generally with meat (veal or mutton) and pastırma or sucuk in its broth, with tomato paste.
153. Korma a variety of stews from India, Pakistan and Bangladesh.
154. Kontomire is a stew from Ghana made from cocoyam leaves.
155. Lancashire Hotpot an English stew made traditionally from lamb or mutton, and onion topped with sliced potatoes;
156. Läskisoosi from Finland has pork chops grilled in butter with onions and flour, stirred in water with salt and pepper.
157. Lecsó from Hungary and Czech Republic is a thick vegetable stew which features peppers, tomato, onion, lard, salt, sugar and ground paprika as a base recipe.
158. Caldereta de langosta a lobster stew from Minorca in the Balearic Islands, a stew made from lobster and onions, and then eaten with thin slices of bread.
159. Locro a South American stew (mainly in the Andes region), it has; corn, meat (beef, beef jerky or chorizo), and vegetables.
160. Lunggoi Katsa from Tibet, a stewed sheep’s head, with curry, fennel, monosodium glutamate, and salt.
161. Machanka (Makanka) a Belarus and Ukraine pork stew.
162. Maafe, a West African stew made from lamb, beef, or chicken, cooked with a sauce based on tomatoes and groundnuts (peanuts).
163. Maconochie from England, a stew of sliced turnips and carrots in a thin soup that was especially made by the “Maconochie Company” for soldiers during World War I
164. Marmitako from the Basque country or (marmita, marmite or sorropotún in Cantabria) is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea.
165. Maque choux a Cajun corn and bacon recipe;
166. Mechado a Philippino 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.
167. Mjave lobio from Georgia, with stewed beans, tomatoes and onion.
168. Moambe a Central African stew prepared with a sauce usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm.
169. Mocotó a dish from Portugal and Brazil made made from cow’s feet, stewed with beans and vegetables.
170. Molagoottal a South Indian stew with coconut and lentils as a base.
171. Mole rojo, a variety of mole from Mexico.
172. Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient;
173. Mulligan stew a dish said to have been prepared by North American hobos in camps in the early 1900s.
174. Navarin French ragoût (stew) of lamb or mutton. Often, vegetables are added.
175. Ndolé is the national dish of Cameroon, a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
176. Nihari a Pakistani beef stew made overnight and served for breakfast;
177. Nikujaga a Japanese beef and potato stew;
178. Nilaga from the Philippines, made with boiled beef or pork with various vegetables.
179. Olla podrida a Spanish red bean stew;
180. Ollada a Valencian stew from Spain, based on boiling vegetables and meat in a casserole.
181. Oil Down from Grenada is 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).
182. Or Lam (ເອາະຫຼາມ) is a mildly spicy, slightly tongue numbing, Laotian stew originating from Luang Prabang.
183. Ostropel a Rumanian dish that is primarily made from chicken mixed with a thick tomato sauce.
184. Ossobucco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.
185. Ostrich stew from South Africa is prepared using ostrich meat as a primary ingredient. Additional ingredients can include vegetables such as onion, celery and carrot, tomatoes, soup stock and wine.
186. Oyster stew from United States is a stew made from oysters with milk and cream.
187. Pachi Pusulu an unheated version of the pulusu, a type of curry-like stew from the Andhra Pradesh region in south India.
188. Paila marina from Chile, a stew made of cooked shellfish and fish with cilantro.
189. Palaver sauce a 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.
190. Paomo a Chinese stew of chopped-up baked unleavened bread cooked in lamb broth and served with lamb meat.
191. Pasticada a Croatian stew from the region of Dalmatia;
192. Pasulj or Grah from 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.
193. Paprikascsirke (Chicken paprikash), is a Hungarian chicken stew with paprika;
194. Paya From Pakistan and India is made with alliums, ginger, spices, and (goat or sheep) trotters.
195. Peperonata an Italian stew made with peppers;
196. Pepián is a thick meat stew from Guatemala.
197. Pescado Encocado, fish with coconut milk and orange juice from Ecuador.
198. Perpetual stew also known as hunter’s pot or hunter’s stew, is a pot into which whatever one can find is placed and cooked.
199. Philadelphia Pepper Pot United States (Pennsylvania), thick stew of beef tripe, vegetables and other seasonings; originates in the cuisine of the Pennsylvania Dutch.
200. Philly Cheese Steak a stew served in a loaf of bread;
201. Pichelsteiner a traditional German stew; Common ingredients are beef, pork and mutton, as well as potatoes, carrots and leek.
202. Pinangat a Filipino stew made of taro leaves, chilli, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.
203. Pindang from Indonesia and Malaysia is a fish stew boiled in salt and certain spices.
204. Piperade a Basque stew prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.
205. Pisto a dish from Murcia (Spain) made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil.
206. Pörkölt a Hungarian meat stew resembling goulash, flavoured with paprika;
207. Porotos Granados, a Chilean pre-Hispanic stew.
208. Pottage from England is stew made by boiling vegetables, grains, and, if available, meat or fish. (A type of perpetual stew).
209. Potjiekos a South African stew that is usually prepared outdoors.
210. Pot au feu a simple French stew;
211. Pozole rojo, a Mexican stew or soup.
212. Puchero a South American and Spanish stew;
213. Pulusu is a form of stew from Andhra Pradesh in India that is typically sour and cooked with tamarind paste;
214. Qoiri from Tibet is a stew of mutton chops, made with flour, shredded wheat, chilli, dry curd cheese, water and salt.
215. Ragout from France. A Ragout 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.
216. Rancho, is a stew from portugal made with beef, pork, sausage, cabbage and other vegetables.
217. Ratatouille, a French vegetable stew 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.
218. Red cooked pork from China is a 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.
219. Rendang from West Sumatra, Indonesia. A rich dish of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk seasoned with a herb and spice mixture.

220. Ropa Vieja, A pulled pork, goat or beef stew.

     • Carne mechada (Canary Islands), also called ropa vieja, is usually served with chick peas and sometimes potatoes.
     • Carne desmechada (Colombia), sometimes called ropa vieja. It can also be made of pulled chicken.
     • Pat'e'Grillo, is a pulled goat meat stew from the state of Lara, Venezuela.
     • Ropa Vieja (Chile), is similar to the Costa Rican version.
     • Ropa Vieja (Costa Rica), this version has olives or capers.
     • Ropa Vieja (Cuba), is similar to the Costa Rican version and served with white rice and beans.
     • Ropa Vieja (Panama), is spicier and uses longer threads than its variants.
     • Ropa Vieja (Venezuela), a pulled beef stew with onions tomato and red pepper.
221. Rössypottu from Finland, it’s made with 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).
222. Rogan Josh from India, is a 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).
223. Rubaboo from North America is a 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).
224. Sagamite is a native North 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.
225. Saksang from Indonesia is a spicy stew made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in blood, coconut milk, and spices.
226. Saltah is the national dish of Yemen, the base is a brown meat stew called maraq, with fenugreek froth and sahawiq or sahowqa.
227. Sambar a thick vegetable stew, from South India;
228. Sancocho a stew from the Caribbean;
229. Scouse a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as Liverpool. A variation of labskaus; a type of meat or beef stew.
230. Seco from Ecuador is a popular stewed meat plate, commonly mutton.
231. Sekba is a Chinese and Indonesian pork offals stewed in mild soy sauce-based soup. Made from soy sauce, garlic, and Chinese herbs.

232. Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices and kecap manis (sweet soy sauce) from Indonesia; some of the most common Semur stews are:

     • Semur daging, or semur jawa beef and potato semur, a common semur from Java
     • Semur betawi, : semur of Betawi people in Jakarta, usually consist of beef, potato, and eggs with spices
     • Semur ayam, : chicken semur commonly found in Java
     • Semur jengkol, : jengkol stinky-bean semur popular in Jakarta and West Java
     • Semur manado, : semur from Manado North Sulawesi
     • Semur banjar, : semur from Banjarmasin South Kalimantan
     • Semur lidah, : beef tongue semur
     • Semur aceh, : Aceh beef semur
     • Semur goreng, samarinda: fried semur from Samarinda
     • Semur ikan, purwokerto: fish semur from Purwokerto
     • Semur ternate, : semur from Ternate vinegar added
     • Semur kelapa, : coconut semur from Maluku
     • Semur terong, tahu: eggplant and tofu semur from West Java
233. Shakshouka a Tunisian stew with tomatoes and pouched eggs.
234. Shiro is a homogenous stew from Eritrea whose primary ingredient is powdered chickpeas or broad bean meal.
235. Sinigang a Filipino stew characterized by its sour flavor most often associated with tamarind (sampalok).
236. Skirts and kidneys is an Irish stew made from pork and pork kidneys.
237. Stifado, rabbit or hare stew with pearl onions, vinegar, red wine and cinnamon. Beef can be substituted for game;
238. Sonofabitch stew from USA is a cowboy stew consisting of whatever is on hand. Most recipes call for meat and offal from a calf.
239. Southern Illinois Chowder a thick stew or soup, very different from the New England and Manhattan chowders.
240. Spanish fricco from Westphalian Germany is a stew prepared primarily using diced beef, potatoes and onions, typically in a cream soup base.
241. Stew peas from 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.
242. Stoofvlees a Belgian beef stew with beer, mustard and bay leaf;
243. Sulu köfte fromTurkey is a soup-like stew with köfte meatballs in the dish.
244. Svensk Pølseret, a sausage and tomato sauce stew from Denmark.
245. Tagine or tajine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served in;
246. Tas kebap ; is a Turkish stew with veal or mutton stew and potatoes.
247. Tatws Pum Munud is a traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.
248. Tau Yew Bak (豆油肉) Malaysian pork stew.
249. Tharid a traditional Arab stew made with pieces of bread in a vegetable or meat broth.
250. Tocană from Rumania is prepared with tomato, garlic and sweet paprika, it is traditionally consumed with a cornmeal mush called mămăligă.
251. Tomato bredie is a South African stew with Dutch origin that usually features mutton and includes cinnamon, cardamom, ginger, cloves, and chili.
252. Tombet from Mallorca is a traditional vegetable stew that contains layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
253. Ttukbaegi-bulgogi (뚝배기불고기), a Korean stew cooked in a Korean earthenware pot.

254. Wat, from Eritrea and Ethiopia is a 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.

     • Sega Wat, (sometimes called Kai Wat) is a beef based wat.
     • Doro Wat, is the chicken variant of wat.
     • Sanbat Wat, (or Sabbath Wat) is a Jewish version of doro wat is eaten by the Beta Israel (Ethiopian Jews).
255. Türlü from Turkey made with mixed vegetables which may also include meat. The dish is known as tourlou in Greece and as turli tava in North Macedonia
256. Waknatoy also called Marikina menudo, is a Filipino pork stew with pickles.
257. Waterblommetjiebredie is a South African stew with meat, typically lamb, stewed together with waterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus).
258. Waterzooi a Belgian stew;
259. White chili, a variation of chilli con carne made with green chiles, white beans and chicken or turkey.
260. Yahni a Greek (γιαχνί), Turkish, and Persian stew.
261. Zharkoe v gorshochkah, (жаркое в горшочке) is a Slavic stew with meat roast and vegetables in a earthen pot.
262. Zuurvlees, from the Limburg region, Belgium and the Netherlands, is a 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 thickened with gingerbread.

Non-traditional stews

While they are certainly inpired by traditional stews. These are stews that are are not strictly "traditional".

• Pintos en asiento con masisa, a bean and pork stew from Oaxaca, Mexico.
• Tikka Masala Chicken is a stew variation of the famous curry plate.