International Recipes and Cooking Around the World

Stewing: Method and Recipes

Bowl of stew

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

Carapulcra

(Peruvian pork and freeze-dried potato stew)

Ewa Dodo

(Nigerian black-eyed pea stew with plantains)

Feijoada

(Brazilian pork, beef and black bean stew)

Gumbo

(American Cajun-Creole meat and shellfish stew)

Harira

(North African lamb and chickpea stew)

Mafé

(West African meat in peanut sauce)

Matoke

(Ugandan beef and plantain stew)

Moqueca

(Brazilian fish and coconut milk stew)

Pozole

(Mexican pork and hominy stew)

Puchero

(Spanish meat and chickpea stew)