A steaming hot bowl of this dish, no matter what ingredients are used or what your own background, sends everyone into a comfort zone. Stews, those gravy-based dishes we have all grown up eating one version or the other of, personifies a culinary classic with so many varieties that if we were to eat one every day, we would still have plenty of new ones to explore. Yes, stews are amazing, and this article is an ode to them.
Stewing as a cooking technique has a long history and can be traced back to ancient times. It is believed to have originated independently in various cultures around the world as a way to cook and tenderize tough cuts of meat and other ingredients. The concept of stewing likely arose as humans discovered that simmering food in liquid over a prolonged period of time could transform tougher ingredients into more palatable and flavorful dishes.
For example, in Europe, stewing has forever been a prevalent cooking method. Medieval European cuisine often involved simmering meats and vegetables in large cauldrons over open fires, resulting in hearty and nourishing stews. In Asian and Indian cuisines, similarly, stews have even been a part of medicinal and healing practices.
Video credit: YouTube/Sanjeev Kapoor Khazana
Throughout history, stewing has been a practical and versatile cooking technique, allowing people to make the most of available ingredients and create nourishing meals. Over the centuries, regional variations and cultural influences have shaped the diverse array of stews enjoyed around the world today. Here are some of these regional favourites from around the world that you must try at least once in your lifetime.
Nalli Nihari, India
Nalli Nihari is a traditional stew from the Mughlai cuisine and is popularly cooked in Northern India. Nalli refers to the bone marrow, typically from lamb or goat, and Nihari refers to the slow cooking process. Usually cooked overnight, Nalli Nihari is known for its rich and robust flavors, thanks to the use of various spices, including ginger, garlic, cardamom, cinnamon, and nutmeg. Culturally, Nalli Nihari is a festive specialty served especially during Eid, Iftar and other prominent occasions.
Goulash, Hungary
Goulash is a traditional Hungarian stew traditionally made with chunks of meat (such as beef or pork), onions, paprika, and other spices. It originated with Hungarian herdsmen who slow-cooked meat to tenderize it and added paprika for flavor. Goulash is usually served with potatoes, noodles, or bread. Goulash is also popular in many Central European countries and has variations in different regions.
Bouillabaisse, France
Bouillabaisse is a traditional Provençal fish stew originating from the coastal region of Marseille, France. It was created by fishermen using various types of local fish, shellfish, herbs, and spices to create a flavorful broth. It is made with a variety of Mediterranean fish such as sea bass, monkfish, and mullet, along with shellfish like mussels, clams, and shrimp, and flavoured with herbs, garlic, etc. Bouillabaisse is typically served with crusty bread and a rouille sauce, which is a spicy garlic and saffron mayonnaise-like condiment.
Feijoada, Brazil
Feijoada is a hearty, traditional Brazilian stew that is often considered the country's national dish. This stew made with black beans and a variety of pork cuts and a variety of pork and beef cuts, such as smoked sausage, bacon, ribs, and sometimes other meats like pork ears and feet. The meat is typically cooked with onions, garlic, and various seasonings to create a rich and savory flavor. It has its roots in the Portuguese tradition of cooking beans with leftover meat, which was adapted and enriched with local ingredients in Brazil during the colonial period.
Kerala Mutton Stew, India
This one is a popular dish from the Indian state of Kerala, known for its distinct flavors and abundant use of coconut milk. It is a mildly spiced and aromatic stew made with tender pieces of mutton (goat meat) cooked in a creamy coconut milk-based gravy. Spices such as cinnamon, cloves and cardamom, and aromats like onions, ginger, garlic, and green chilies are added to infuse flavor into the dish. This stew is usually served with appam (a type of rice pancake) or steamed rice.
Chili Con Carne, United States
Chili con Carne is a Tex-Mex dish, often referred to simply as chili. Its origins trace back to the cattle drives in the American Southwest, where cowboys would combine dried meat, chili peppers, and other ingredients to create a spicy and satisfying stew. It is made primarily with ground beef, kidney beans, tomatoes, onions, and chili peppers, along with various spices and seasonings such as cumin, paprika, oregano, and garlic. Additional ingredients like bell peppers, corn, and other types of beans can also be included based on personal preference.
Pho, Vietnam
Pho is a Vietnamese noodle soup/stew consisting of a flavorful broth, rice noodles, and thinly sliced beef or chicken. It is a flavorful and aromatic soup made with a clear beef or chicken broth, rice noodles, and thinly sliced meat, usually beef or chicken. The broth is infused with a combination of herbs and spices, including star anise, cinnamon, cloves, and ginger, which gives it a distinct and fragrant taste. Pho is typically garnished with fresh herbs like basil, cilantro, and mint, as well as bean sprouts, lime wedges, and sliced chili peppers. Its origins can be traced to northern Vietnam, where the combination of French influences and local ingredients gave rise to this beloved dish.
Doro Wat, Ethiopia
Considered one of the nation’s most prominent traditional dishes, Doro Wat is a spicy Ethiopian stew made with chicken, berbere spice, and various aromatic ingredients. It has its roots in Ethiopian and Eritrean culinary traditions and is often served as a centerpiece dish during special occasions. The stew is slow-cooked until the chicken becomes tender and the flavors meld together. Doro Wat is often served with injera, a sourdough flatbread made from teff flour, which is used to scoop up the stew. Hard-boiled eggs are also commonly added to Doro Wat as a traditional garnish.
Sancocho, Latin America
Sancocho is a popular stew enjoyed in various Latin American countries, including the Dominican Republic, Colombia, Puerto Rico and Panama. Its origins can be traced back to the indigenous people of the region, who used local ingredients like yuca, plantains, and various meats to create a nourishing and comforting dish. Sancocho is typically made with a variety of meats such as beef, chicken, pork, or a combination of these, along with starchy vegetables like plantains, yuca (cassava), potatoes, and corn on the cob. The stew is flavored with aromatics such as onions, garlic, and herbs, and often includes additional ingredients like tomatoes and cilantro.
Irish Stew, Ireland
Irish Stew is a traditional dish made with lamb or mutton, potatoes, onions, and herbs. It emerged in Ireland as a way to utilize readily available ingredients and has become a staple of Irish cuisine. The dish is known for its simplicity and rustic flavors, showcasing the natural ingredients. Irish stew is a classic and well-loved dish in Irish cuisine, particularly during the colder months, and it is often served with crusty bread or soda bread.