page_title: Stew
section_title: List of stews
hierarchical_section_title: Stew / List of stews
caption_attribution_description: Dubu.jjigae, tofu stew in Korean cuisine
context_page_description: 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 and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
  Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
  Stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. Thickeners like cornstarch or arrowroot may also be used.
  Stews are similar to soups, and in some cases there may not be a clear distinction between the two.
context_section_description: Baeckeoffe, a potato stew from Alsace
  Beef bourguignon, a French dish of beef stewed in red burgundy wine
  Beef Stroganoff, a stew with beef from Russia
  Bigos, a traditional stew in Polish cuisine
  Birria, a goat stew from Mexico
  Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam
  Bollito misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy
  Booyah, an American meat stew
  Bosnian Pot, a stew with beef or lamb which is a national dish in Bosnia and Herzegovina
  Bouillabaisse, a fish stew from Provence
  Brongkos, a spicy Javanese meat with beans stew from Indonesia, made of Pangium edule, coconut milk and various spices.
  Brunswick stew, from Virginia and the Carolinas
  Burgoo, a Kentuckian stew
  Caldeirada, a fish stew from Portugal
  Carbonade flamande (Stoofvlees), a traditional Belgian beef and onion stew made with Belgian beer
  Cawl, a Welsh stew
  Chakapuli, a Georgian stew made with lamb chops, coriander and tarragon leaves and white wine
  Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens and garlic
  Charquicán, a Chilean dish
  Chankonabe, a Japanese dish flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers
  Chicken stew, whole chicken and seasonings
  Chicken paprikash, chicken stew with paprika
  Chili con carne, a meat and chili pepper stew originating in Texas
  Chilorio, a pork stew from Sinaloa, Mexico
  Cincinnati chili, developed by Macedonian immigrants from Greece immigrants in the Cincinnati area
  Cholent, a slow-cooked Jewish dish
  Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines
  Cochinita pibil, an orange color pork stew from Yucatán Peninsula, Mexico
  Cocido, a traditional Spanish and Portuguese strew with many variants (madrileño, montañés, à portuguesa, etc.)
  Cotriade, a fish stew from Brittany
  Cream stew, a yōshoku Japanese white stew
  Crow stew, a sour cream-based stew made with crow meat, popular in the United States during the Great Depression
  Daal, the Indian legume stew that has many varieties, a staple food throughout Asia
  Dalma, a traditional dish of Orrisha, India, contain pulses with vegetable
  Daube,  a French stew made with cubed beef braised in wine, vegetables, garlic and herbs
  Dinuguan, pork blood stew from the Philippines
  Ewedu, vegetable stew from Nigeria
  Eintopf, (one pot) a German stew that includes a vast number of unlimited ingredients
  Fabada asturiana, an Asturian bean and meat stew
  Feijoada, Brazilian or Portuguese bean stew
  Fårikål, traditional Norwegian stew with lamb or mutton and white cabbage
  Főzelék, a thick Hungarian vegetable dish
  Gaisburger Marsch, a German dish of stewed beef served with Spätzle and potatoes
  Gheimeh, an Iranian stew with cubed lamb and yellow split peas
  Ghormeh sabzi, an Iranian stew with green herbs, dried limes, beans and sheep meat
  Goulash, a Hungarian meat stew with paprika
  Gumbo, a Louisiana creole dish
  Hachee, a Dutch type of stew with wine or vinegar
  Haleem, an Indian - Pakistani lentil and beef stew
  Hasenpfeffer, a sour, marinated rabbit stew from Germany
  Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice
  Irish stew, made with lamb or mutton, potato, onion and parsley
  Ishtu, a curry in Kerala, India made from chicken or mutton, potato and coconut milk
  Istrian stew or yota, or jota, a dish popular in Croatian and Slovenian Istra and NE Italy
  I-tal Stew, a Rastafarian vegan dish of mostly Caribbean root vegetables and spices
  Jjigae, a diverse range of Korean stews
  Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets
  Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the Philippines
  Karelian hot pot, from the region of Karelia in eastern Finland
  Khash, a traditional Armenian/Azerbaijani dish of pig's or cow's feet.
  Khoresht, a variety of  Persian stews, often prepared with saffron
  Kokkinisto, a Greek stew wi
caption: Dubu jjigae (Korean tofu stew)
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