Irish stew
It comes in many forms and I suppose most cultures have a version of stew, the epitome of comfort food. Here is a mind blowing list of different stews from everywhere, from France with it’s Bourguignon, to Vietnam for Bo Kho.
Stew was often eaten in our house as kids, and I remember that smell on a Winter’s evening, coming in from School, starving. We would eat it with slices of white bread and butter, for mopping up the juices. Comfort food at it’s best. It was basic enough, usually gigot chops, onions, carrots, and potatoes and a pinch of salt, stewed gently for an hour or so. But those simple ingredients were what made it so comforting, and the broth to drink afterwards in a mug. Imagine my delight when I found this recipe in a beautiful old school copy, belonging to my Great aunt, Ellie Frances O’Carroll. She won awards for her hand-writing.
A treasure and a beautiful thing to share.
- Baeckeoffe, a potato stew from Alsace;
- Barbacoa, a meat stew from Mexico;
- 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;
- Bourguignon, a French dish of beef stewed in red burgundy wine;
- Booyah, an American meat stew;
- Bouillabaisse, a fish stew from Provence;
- Brunswick stew, from Virginia and the Carolinas;
- Burgoo, a Kentuckian stew;
- Caldeirada, a fish stew from Portugal;
- Carbonade flamande, a traditional Belgian beef and onion stew made with Belgian beer;
- Carnitas, a pork meat stew from Michoacán, Mexico;
- Cassoulet, a French bean stew;
- Cawl, a Welsh stew,
- Chakapuli, Georgian stew made with lamp chops, coriander and tarragon leaves and white wine
- Charquican, 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, Mexican meat and bean stew;
- Chili sin carne, a meatless American adaptation of the Mexican dish;
- Chilorio, a pork stew from Sinaloa, Mexico;
- Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area;
- Cholent, a slow-cooked Jewish dish eaten on the Shabbat;
- 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, Mexico;
- Cotriade, a fish stew from Brittany;
- Cozido, a traditional Portuguese stew. In Spain, it is called cocido;
- Cream stew, a yōshoku Japanese white stew;
- Crow stew, a sour cream-based stew made with crow meat, popular in the United Statesduring the Great Depression;
- Daal, the Indian legume stew that has many varieties, a staple food throughout Asia;
- 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, a Spanish 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 meat;
- Goulash, a Hungarian meat stew with paprika;
- Gumbo, a Louisiana creole dish;
- Hachee, a Dutch type of stew with wine or vinegar.
- Haleem, a 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;[2]
- 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 stew from Armenia and Georgia;
- Khoresht, a variety of Persian stews, often prepared with saffron;
- Kokkinisto, a Greek stew with red meat, in a tomato passata with shallots, cinnamonand other spices;
- Lancashire Hotpot, an English stew;
- Lecsó, a summertime favourite in Hungary, vegetable stew with paprika and tomato as main ingredients;
- Locro, a South American stew (mainly in the Andes region);
- Machanka (Makanka), a Belarus and Ukraine pork stew
- Mechado, a Philippine beef stew;
- Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient;
- Nihari, a Pakistani beef stew made overnight and served for breakfast;
- Nikujaga, a Japanese beef and potato stew;
- Olla podrida, a Spanish red bean stew;
- Pasticada, a Croatian stew from the region of Dalmatia;
- Peperonata, an Italian stew made with peppers;
- Pescado Blanco, a white fish stew from Patzcuaro Michoacán Mexico;
- Pichelsteiner a traditional German stew
- Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika;
- Potjiekos, a South African stew;
- Pot au feu, a simple French stew;
- Pozole, a Mexican stew or soup;
- Puchero, a Philippine, South American, and Spanish stew;
- Pulusu, is a form of stew from Andhra Pradesh in India that is typically sour and cooked with tamarind paste;
- Ratatouille, a French vegetable stew;
- Sambar, a thick vegetable stew, from South India;
- Sancocho, a stew from the Caribbean;
- Scouse, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as Liverpool;
- The Stew, a stew from La Tour-du-Pin;
- Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices and kecap manis (sweet soy sauce) from Indonesia;
- Slumgullion, a watery stew of meat and vegetables;
- Stoofvlees, a Belgian beef stew with beer, mustard and laurel;
- Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served in;
- Tharid, a traditional Arab stew of bread in broth;
- Waterzooi, a Belgian stew;
- Yahni, a Greek (γιαχνί), Turkish, and Persian stew.
- From Wikipedia, the free encyclopedia
