Keep Stirring the Stew Pot

Europe

Ireland

Beef and Guinness stew is a traditional stew. It combined cubed beef, onions, bacon, tomato paste, stock, Guinness stout beer and vegetables like carrots, potatoes, and celery. The stew is flavored with bay leaves, thyme, salt, garlic, and black pepper. Flour is used to thicken the sauce.

France

Coq au vin is a classic peasant stew originating in the region of Burgundy. The rooster is cut into pieces and combined with rooster blood, onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt, pepper, and a heavy dose of red wine. The stew is cooked over low heat for hours until the meat is tender.

Belgium

Carbonnade is a traditional stew that consists of beef and dark beer. Other ingredients include sweet onions and thyme, garlic, and bay leaves for added flavor. To thicken the sauce slices of mustard bread can be added.

Bulgaria

Guvech is a traditional stew that is prepared in a clay or earthenware pot. It is made with beef, potatoes, eggplants, peppers, tomatoes, onions, carrots, zucchini, peas, and okra. It is flavored with pepper, paprika, mint, parsley, and garlic.

Croatia

Cobanac is a traditional stew that originated in the eastern part of Croatia. The stew is prepared with beef, veal, or wild game, a lot of onions, and flavored with a special blend of sweet and hot ground paprika. The stew is placed in a large copper pot over an open fire and slowly cooked for several hours.

Hungary

Porkolt is the national stew of Hungary. It is made with beef, lamb, pork, or chicken simmered in a red sauce with a lot of onions, garlic, and paprika powder.

Poland

Bigos is a traditional stew. It is prepared with chunks of pork, bacon, sauerkraut, and kielbasa. Simmered for hours it becomes a tender and delicious stew.

Romania

Limba cu masline is a traditional stew prepared with beef tongue and olives. The dish consists of slices of cooked beef tongue stewed with tomato sauce and pitted olives. It is flavored with lemon juice, freshly chopped parsley, or chives. The stew can be served hot or cold and accompanied by mashed potatoes, rice, pasta, or bread.

Tocana de ciuperci is a traditional mushroom stew. Mushrooms, onions, and garlic are sautéed, then cooked with water or vegetable broth. Ingredients like white wine, tomato paste, and sweet paprika can be added. The stew is also combined with heavy cream or a mixture of milk and cornstarch for consistency.

Greece

Kouneli stifado is a traditional stew. It is prepared with browned pieces of rabbit, onions, tomatoes, tomato paste, garlic, red wine or red wine vinegar, chicken or rabbit stock, and olive oil It is flavored with cinnamon, bay leaves, allspice berries, oregano, rosemary, cumin, salt, and black pepper.

Spain

Patatas a la riojana is a traditional stew that is made with chunks of potatoes, garlic, sliced chorizo, onions, and pimento paparka. The ingredients are cooked in water with bay leaves until the potatoes are tender and the stew thickens. It is served with crusty bread on the side.

Portugal

Rojoes is a pork stew that originated in the northern parts of Portugal. The dish is made with fattier cuts of boneless pork that has been marinated in white wine, garlic, bay leaves, and cumin. The cubed pork is simmered in the same marinade. It is served with rice, potatoes, or country-style bread.

Asia

India

Kadai paneer is a traditional dish that is prepared in a unique wok called kadia. The dish is a combination of paneer cheese, bell peppers, onions, ginger, and tomatoes for a thick gravy. It is flavored with freshly ground spices known as kadai masala. Kadai masala consists of red chili peppers, cardamom, cinnamon, fennel, cloves, and coriander seeds. There are two versions to this dish – wet (with gravy) and semi-dry.

Iran

Khoresh gheimeh is a traditional stew that includes yellow split peas. The stew is prepared with cubed beef or lamb, yellow split peas, tomatoes, and onions. It is flavored with turmeric and dried lime.

Philippines

Kare-kare is a traditional stew that includes tripe, pork leg, ox tail, goat, or chicken, and vegetables in a thick, savory peanut sauce flavored with annatto seeds. The stew is cooked in a clay pot which is also used as a serving bowl.

Africa

Morocco

Chicken tajine is a traditional dish that consists of chicken pieces with bone-in like thighs, drumsticks, or legs. The meat is layered with vegetables like onions, carrots, tomatoes, or potatoes. It is seasoned with cumin, saffron, parsley, and coriander. Variations might include preserved lemons, olives, apricots, or almonds.

North America

The US

Louisiana

Gumbo from New Orleans is a wonderful stew that is based on seafood and okra with tomatoes or on chicken and turkey with ham, sausage, and poached oysters. Gumbo is always aromatic with onions, garlic, bay leaf, and thyme. Once done the rich liquid is ladled into bowls and accompanied by steamed white rice.

Mexico

Pozole is an aromatic and soupy Mexican stew. It is made in three versions – red, white, and green which are the colors of the Mexican flag. Pozolo rojo or red pozole is a combination of pork, hominy, onions, garlic, bay leaves, and salt. The ingredients are covered with water and simmered until fully cooked and the meat is tender. Then everything is mixed in a sauce that consists of onions, garlic, salt, pepper, olive oil, ancho chili peppers, and guajillo chili peppers. The stew is ladled in individual bowls and garnished with lemon wedges, shredded lettuce, and sliced avocado.

The Caribbean

Cuba

Ropa vieja is the national dish of Cuba. This is a hearty stew that is made with shredded beef, tomato sauce, onions, and peppers. It is served with yellow rice.

Jamaica

Oxtail with broad beans is a traditional stew. It is a combination of chopped oxtail, onions, garlic, ginger, chili peppers, fava beans, water, cornstarch, and seasonings like black pepper, allspice, thyme, and salt. The stew is slowly simmered until the meat and beans are tender and the sauce thickens.

South America

Peru

Seco de cabrito is a traditional dish that originated in the northern part of the country. The stew is prepared with goat meat, hot peppers, onions, peas, carrots, and cilantro sauce. The meat is fried and combined with the other ingredients and cooked until the sauce thickens.

Brazil

Moqueca capixaba is a traditional stew that originated in the Espirito Santo region. The stew is made with fish, lime juice, coriander, and vegetables like onions, tomatoes, and garlic. All the ingredients are colored with annatto. The stew is cooked in a clay pot and simmered. For added spice chili peppers can be added.

Feijoada is the national dish of Brazil. It is a hearty stew with smoked pork and black beans. The stew is a combination of beans flavored with onions, tomatoes, coriander, and garlic. The smoked pork can be enriched with dried beef and smoked pork sausages.