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Home›Stew Recipes

🍲 Stew Recipes

Rich, slow-cooked stews from around the world - Persian Ghormeh Sabzi, Moroccan tagines, Greek stifado, and Indian curries. These dishes reward patience with extraordinary depth of flavor.

265 recipes

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Tanzanian · Stews
Matoke (Matoke) — Tanzanian Green Banana and Beef Stew
In northwestern Tanzania, matoke is a comforting stew of green cooking bananas, or ndizi, often cooked with beef. The bananas absorb the savory tomato broth and soften without becoming sweet; serve with kachumbari for a fresh contrast.
135 min 6 445 cal

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Armenian · Stews

Khashlama (Խաշլամա) — Armenian Lamb and Vegetable Stew

Khashlama is an Armenian mountain-style stew of lamb slowly cooked with potatoes, tomatoes, peppers, onions, and herbs. It belongs on family feast tables with tonir-baked lavash and often appears near khorovats gatherings.

160 min 6 620 cal

Karelian Hot Pot — Finnish Oven-Braised Meat Stew - authentic finnish recipe

Finnish · Stews

Karelian Hot Pot (Karjalanpaisti) — Finnish Oven-Braised Meat Stew

Karjalanpaisti is a classic Finnish-Karelian oven stew of mixed meats, onion, allspice, and slow heat. It is traditionally served family-style with boiled potatoes, ruisleipä, and sometimes karjalanpiirakka.

230 min 6 550 cal

Uzbek Dimlama — Layered Lamb and Vegetable Stew - authentic uzbek recipe

Uzbek · Stews

Uzbek Dimlama (Dimlama) — Layered Lamb and Vegetable Stew

Dimlama is an Uzbek layered braise of lamb, cabbage, potatoes, and summer vegetables steamed in their own juices. Unlike plov or shurpa, it is not stirred; it is uncovered at the table and served with non or lepyoshka.

125 min 6 535 cal

Lancashire Hotpot — Lamb and Potato Oven Stew - authentic british recipe

British · Stews

Lancashire Hotpot (Lancashire Hotpot) — Lamb and Potato Oven Stew

Lancashire hotpot is a northern English lamb-and-potato casserole, built for slow cooking and family tables. It sits in the same hearty British tradition as steak and kidney pudding and a Sunday roast, but is simpler, humbler, and deeply comforting.

180 min 4 905 cal

Chicken and Andouille Gumbo — Louisiana Roux Stew - authentic american recipe

American · Stews

Chicken and Andouille Gumbo (English) — Louisiana Roux Stew

A classic Louisiana gumbo built on a dark flour roux, the Cajun-Creole trinity, smoky andouille, chicken, okra, and filé. It is served over rice with hot sauce and often appears at Sunday suppers, Mardi Gras gatherings, and community tables.

120 min 6 785 cal

Chakapuli — Georgian Spring Lamb, Tarragon, and Sour Plum Stew - authentic georgian recipe

Georgian · Stews

Chakapuli (ჩაქაფული) — Georgian Spring Lamb, Tarragon, and Sour Plum Stew

Chakapuli is a bright Georgian spring stew of lamb, tarragon, tkemali plums, and dry white wine, ideally qvevri-style. Unlike khmeli suneli-driven dishes, its character is fresh, sour, and herbaceous.

135 min 6 500 cal

Brodet — Croatian Adriatic Fish Stew with Tomato and White Wine - authentic croatian recipe

Croatian · Stews

Brodet (Brodet) — Croatian Adriatic Fish Stew with Tomato and White Wine

Brodet is a Dalmatian and Istrian Adriatic fish stew, traditionally made with mixed local fish simmered gently in tomato, wine, vinegar, and olive oil. The pot is shaken rather than stirred so the fish stays whole.

70 min 4 414 cal

Colombian Sancocho — Hearty Three-Meat Root Vegetable Stew - authentic colombian recipe

Colombian · Stews

Colombian Sancocho (Sancocho Colombiano) — Hearty Three-Meat Root Vegetable Stew

Colombian sancocho is a generous family stew built around meats, corn, yuca, green plantain, and potatoes. This version is a Sunday-style sancocho trifasico served with hogao, rice, avocado, arepas, or patacones.

170 min 8 710 cal

Fahsa — Bubbling Yemeni Shredded Lamb Stew - authentic yemeni recipe

Yemeni · Stews

Fahsa (فحسة) — Bubbling Yemeni Shredded Lamb Stew

Fahsa is a beloved Yemeni lamb stew served bubbling hot, often in a stone pot. The meat is shredded into its broth with hawaij, then finished with foamy hulba and bright sahawiq for a distinctly Yemeni table.

140 min 4 580 cal

Norwegian Lamb and Cabbage Stew — Peppery Autumn National Dish - authentic norwegian recipe

Norwegian · Stews

Norwegian Lamb and Cabbage Stew (Fårikål) — Peppery Autumn National Dish

Fårikål, sometimes written farikal without the Norwegian letter, is Norway's beloved autumn stew of lamb, cabbage, salt, and whole peppercorns. It is humble, fragrant, and traditionally served with boiled potatoes.

170 min 6 560 cal

Or Lam — Luang Prabang Herb Stew - authentic laotian recipe

Laotian · Stews

Or Lam (ເອາະຫຼາມ) — Luang Prabang Herb Stew

Or lam is a thick, herb-heavy stew from Luang Prabang, prized for sa khan vine, yanang, padaek, and tender meat. It is earthy, gently spicy, and traditionally eaten with khao niaw.

155 min 6 440 cal

Ecuadorian Peanut Tripe Stew — Creamy Potato and Peanut Stew - authentic ecuadorian recipe

Ecuadorian · Stews

Ecuadorian Peanut Tripe Stew (Guatita) — Creamy Potato and Peanut Stew

Guatita is an Ecuadorian comfort stew of tender beef tripe, potatoes, achiote refrito, and maní peanut sauce. It is commonly served with white rice, avocado, ají criollo, and sometimes chifles.

180 min 6 492 cal

Chilean Fresh Bean Stew — Summer Corn and Squash Bean Stew - authentic chilean recipe

Chilean · Stews

Chilean Fresh Bean Stew (Porotos granados) — Summer Corn and Squash Bean Stew

Porotos granados is Chile's beloved summer bean stew, made when fresh granados beans, choclo, basil, and zapallo are at their peak. This version is thickened in the mazamorra style with a corn-basil puree.

80 min 6 392 cal

Bulgarian Pork Kavarma — Clay-Pot Pepper and Pork Stew - authentic bulgarian recipe

Bulgarian · Stews

Bulgarian Pork Kavarma (Каварма) — Clay-Pot Pepper and Pork Stew

Kavarma is a beloved Bulgarian braise of pork, peppers, onion, tomato, wine, and chubritsa. It is often finished in a clay gyuvech, which concentrates the sauce and gives the stew its rustic mehana character.

115 min 4 520 cal

Kale with Pinkel Sausage — North German Winter Stew - authentic german recipe

German · Stews

Kale with Pinkel Sausage (Grünkohl mit Pinkel) — North German Winter Stew

Gruenkohl mit Pinkel is a hearty Bremen and Oldenburg winter classic: slow-cooked kale with Pinkelwurst, smoked pork, and Kartoffeln. It is especially linked to cold-weather Kohl-und-Pinkel gatherings.

130 min 6 865 cal

Pinakbet — Ilocano Vegetable Stew with Bagoong - authentic filipino recipe

Filipino · Stews

Pinakbet (Pinakbet) — Ilocano Vegetable Stew with Bagoong

Pinakbet is an Ilocano vegetable stew as central to Filipino home cooking as adobo and sinigang. Its signature savor comes from bagoong, with patis used only lightly if the pot needs a final salty lift.

60 min 4 370 cal

Keshkek — Creamy Ceremonial Wheat and Lamb Stew - authentic turkish recipe

Turkish · Stews

Keshkek (Keşkek) — Creamy Ceremonial Wheat and Lamb Stew

Keshkek is a Turkish ceremonial dish of hulled wheat and meat cooked until creamy, then beaten into a thick, porridge-like stew. It is especially associated with village weddings, feast days, and communal cooking.

240 min 6 660 cal

Asturian Bean Stew — Smoky Spanish Bean and Pork Stew - authentic spanish recipe

Spanish · Stews

Asturian Bean Stew (Fabada Asturiana) — Smoky Spanish Bean and Pork Stew

Fabada Asturiana is the emblematic bean stew of Asturias in northern Spain. Large white fabes simmer slowly with smoky chorizo, morcilla, and cured pork until the broth turns silky and deeply savory.

210 min 6 730 cal

Slovenian Jota — Sauerkraut, Bean, and Smoked Pork Stew - authentic slovenian recipe

Slovenian · Stews

Slovenian Jota (Jota) — Sauerkraut, Bean, and Smoked Pork Stew

Jota is a hearty Slovenian stew from the Karst, Primorska, and Istrian borderlands, built from fermented cabbage or turnip, beans, potatoes, and smoked pork. It is especially loved in cold weather, when its sour, smoky broth feels restorative.

150 min 6 610 cal

Cuban Ropa Vieja — Shredded Beef in Tomato-Pepper Sauce - authentic cuban recipe

Cuban · Stews

Cuban Ropa Vieja (Ropa Vieja) — Shredded Beef in Tomato-Pepper Sauce

Ropa vieja is Cuba’s beloved shredded beef stew, simmered until tender and finished in a tomato, pepper, onion, olive, and wine sauce. Its name means “old clothes,” referring to the soft strands of beef.

190 min 6 400 cal

Yemeni Saltah — Bubbling Fenugreek Lamb Stew - authentic yemeni recipe

Yemeni · Stews

Yemeni Saltah (سلتة) — Bubbling Fenugreek Lamb Stew

Saltah is Yemen’s beloved communal stew, served fiercely hot in a stone or clay bowl. A savory lamb broth, vegetables, whipped fenugreek hilbeh, and spicy sahawiq come together for a hearty midday meal.

130 min 4 465 cal

Cameroonian Ndolé — Bitterleaf Peanut Stew with Beef and Seafood - authentic west-african recipe

West african · Stews

Cameroonian Ndolé (Ndolé) — Bitterleaf Peanut Stew with Beef and Seafood

Ndolé is one of Cameroon’s most beloved national dishes, especially associated with Douala and festive family tables. Bitterleaf is mellowed, then simmered with peanuts, beef, smoked fish, crayfish, and shrimp into a rich, savory stew.

140 min 6 560 cal

Icelandic Fish Stew — Creamy Cod and Potato Mash - authentic icelandic recipe

Icelandic · Stews

Icelandic Fish Stew (Plokkfiskur) — Creamy Cod and Potato Mash

Plokkfiskur is a beloved Icelandic home dish made from white fish, potatoes, onions, and a creamy white sauce. It reflects the practical coastal cooking of Iceland, where leftover boiled fish was turned into a warm, filling meal.

55 min 4 480 cal