International Recipes and Cooking Around the World

Stewing: Method and Recipes

Seafood stew with vegetables

Image Creative Commons by Jeremy Keith

When chunks of meat, seafood or vegetables are slow-simmered in a flavorful liquid brew, the result is a warming, comforting dish called a stew. Slow, moist cooking is the best way to tenderize tough cuts of meat (which happen to also be the most flavorful). Stews are also a great way to use up leftovers. And speaking of leftovers, most stews are more flavorful the next day.

Stewing Recipes

Pozole

Bowl of pozole blanco

(Mexican pork and hominy stew)

Bredie

Pot of simmering lamb and potato bredie

(South African lamb stew)

Puchero

Puchero in the style of the Canary Islands

(Spanish meat and chickpea stew)

Harira

Harira (North African lamb and chickpea stew)

(North African lamb and chickpea stew)

Matoke

Matoke (Ugandan beef and plantain stew)

(Ugandan beef and plantain stew)

Moqueca

Moqueca Brazilian fish and coconut milk stew

(Brazilian fish and coconut milk stew)

Carapulcra

Carapulcra (Peruvian pork and freeze-dried potato stew)

(Peruvian pork and freeze-dried potato stew)

Gumbo

Chicken, sausage and shrimp gumbo

(American Cajun-Creole meat and shellfish stew)

Hkatenkwan

Hkatenkwan (Ghanaian chicken and groundnut stew)

(Ghanaian chicken and groundnut stew)

Ewa Dodo

Ewa Dodo (Nigerian black-eyed pea and plantain stew)

(Nigerian black-eyed pea stew with plantains)