Best Stew

Coq au vin is a classic French braise of chicken cooked with wine, lardons, mushrooms, and garlic. The dish has roots in rural French cuisine, where tough older birds were tenderized through slow cooking in wine. While regional variations exist utilizing different wines, such as Burgundy or Champagn...

Beef bourguignon is a traditional French stew consisting of beef braised in red Burgundy wine, beef stock, and aromatics, typically including garlic, pearl onions, and mushrooms. The meat is slowly simmered until tender, creating a rich, complex sauce that characterizes the dish. Rooted in the peasa...

Doro Wat is Ethiopia's most celebrated dish, a slow-cooked spicy chicken stew made with berbere spice blend and niter kibbeh (spiced clarified butter), traditionally served with hard-boiled eggs on injera.

Adobo is the Philippines' most iconic dish, in which meat is braised in vinegar, soy sauce, garlic, and bay leaves; the acidic method was used by indigenous Filipinos before Spanish colonization arrived in 1565 and documented the term.

Fesenjan is a traditional Iranian stew, also known as khoresh-e fesenjan, notable for its rich, sweet, and sour flavor profile. The dish is made by slowly simmering poultry, such as chicken or duck, or occasionally meatballs, in a thick sauce of ground walnuts and pomegranate molasses. The extended...

Bigos, often known as Hunter's stew, is a traditional Polish dish made from finely chopped meat and stewed sauerkraut or fresh cabbage. It is widely considered one of Poland's national dishes and is characterized by its hearty, complex flavor profile that develops over multiple days of reheating. Th...

Carbonnade flamande is a traditional Belgian beef stew, similar to the French carbonnade, but distinguished by its use of beer rather than wine as the primary braising liquid. It is typically prepared with chunks of beef chuck, onions, and a generous amount of a dark, sour Belgian ale, such as a Fle...

Dongpo pork is a traditional Chinese dish consisting of pan-fried pork belly cubes that are subsequently braised in a mixture of soy sauce, Shaoxing rice wine, and rock sugar. The meat is cooked slowly for an extended period, resulting in a tender texture where the fat renders completely without bec...

Gaeng Keow Wan, or Thai green curry, is a coconut-milk-based curry made with green chili paste originating in central Thailand, notable for being one of the most aromatic Thai curries due to fresh herbs like kaffir lime and lemongrass.

Hong Shao Rou, or red braised pork belly, is a classic Chinese dish characterized by its deep red color and sweet, savory flavor profile. The preparation involves cutting pork belly into chunks and slowly braising them in a mixture of caramelized rock sugar, light and dark soy sauce, Shaoxing rice w...

Murgh Makhani, or Butter Chicken, is an Indian dish created in the 1950s at Moti Mahal restaurant in Delhi by Kundan Lal Gujral and Kundan Lal Jaggi, made by simmering tandoor-cooked chicken in a creamy tomato-butter sauce.

Sinigang na baboy is a traditional Filipino soup or stew characterized by its distinctly sour and savory flavor profile. The dish features pork, typically ribs or belly, simmered with a variety of vegetables such as water spinach, daikon radish, and eggplant. The sourness is traditionally derived fr...

Galbi-jjim is a Korean braised beef short rib dish that serves as a centerpiece for festive occasions and traditional holidays. The preparation involves soaking the ribs to draw out blood, then slowly braising them in a complex sauce of soy sauce, sugar, garlic, ginger, and sesame oil. Root vegetabl...

Sukiyaki is a Japanese hot pot dish, or nabemono, characterized by its sweet and savory flavor profile. The core ingredients consist of thinly sliced beef, tofu, shiitake mushrooms, and vegetables such as scallions and Chinese cabbage, all simmered in a shallow iron pot. The cooking liquid is made f...

Paprikás csirke, or chicken paprikash, is a traditional Hungarian dish consisting of chicken braised in a sauce heavily seasoned with sweet paprika. The meat is simmered slowly until tender, and the dish is finished with the addition of sour cream, which provides a rich and creamy texture. It is a s...

Gaeng Daeng, or Thai red curry, is a coconut milk curry made from dried red chili paste and widely considered the most internationally recognized of Thailand's curry family, with roots in central Thai court cuisine.

Maafe, also known as groundnut stew, is a savory dish prevalent across West Africa, characterized by its primary ingredient of ground peanuts or peanut butter. The stew is prepared by simmering meat—such as beef, lamb, or chicken—in a sauce composed of crushed peanuts, tomatoes, and onions, often en...

Blanquette de veau is a classic French veal stew characterized by its white sauce, created by using light-colored ingredients and omitting the browning of the meat. The veal is simmered slowly in water or stock with aromatics like carrots, onions, and bouquet garni until tender. The sauce is then th...

Bo Kho is a Vietnamese beef stew that combines local aromatics with French culinary techniques. The dish features beef chuck or brisket that is marinated and slow-cooked with ingredients such as lemongrass, star anise, cinnamon, and chili peppers until the meat is tender. The braising liquid often i...

Yassa is a West African dish originating in Casamance, Senegal, consisting of meat or fish marinated and braised with caramelized onions and lemon juice, now popular across Senegal, Gambia, and the diaspora.

Pepperpot is a traditional meat stew from Guyana, widely recognized as the country's national dish, with origins in the cuisine of the indigenous Amerindian population. The stew is uniquely preserved and flavored with cassareep, a thick, dark syrup made from boiling cassava juice, which acts as a na...

Stoofvlees, or Flemish stew, is a traditional beef stew from Belgium, closely related to the dish known as carbonnade flamande. It consists of beef chuck braised in a liquid typically composed of Belgian brown ale, with onions, mustard, and herbs such as thyme and bay leaf. The long, slow cooking pr...

Thit Kho Tau, also known as caramelized braised pork, is a traditional Vietnamese dish consisting of pork belly slowly braised in a mixture of coconut water and fish sauce. The dish characteristically includes hard-boiled eggs that are simmered alongside the meat to absorb the savory and sweet flavo...

Korma is a mild, creamy South Asian braised dish with Mughal court origins dating to the 16th century, made by slow-cooking meat in a sauce of yogurt, cream, or coconut milk with aromatic spices and nuts.

Pörkölt is a traditional Hungarian meat stew characterized by its generous use of paprika and onions, cooked with minimal added liquid. It is distinct from goulash, which is a soup or stew containing potatoes and other root vegetables, whereas pörkölt relies purely on the rendered fat and juices of...

Chicken Chettinad is a fiery curry from the Chettinad region of Tamil Nadu, India, known for its exceptional spice complexity using kalpasi, marathi mokku, and freshly ground masalas unique to Chettiar cuisine.

Lohikeitto is a traditional Finnish salmon soup made with a creamy broth of milk or heavy cream. Core ingredients include fresh salmon fillets, sliced potatoes, carrots, and leeks or onions. Dill is a crucial flavoring herb, heavily incorporated into the soup, often both during the cooking process a...

Vindaloo is a fiery Goan curry adapted from the Portuguese dish carne de vinha d'alhos, introduced to India in the 15th century, distinguished by its use of vinegar and chili in a sharply acidic, spiced gravy.

Egusi stew is a savory dish widely consumed in Nigeria and other parts of West Africa. Its primary component is egusi, which consists of protein-rich seeds from specific types of melons, squashes, or gourds that are ground into a powder. The ground seeds are cooked with a base of red palm oil, leafy...