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Stew
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<h2 id="history">History</h2> <p>Stews have been made since ancient times. The world's oldest known evidence of stew was found in Japan, dating to the <a href="/facts/J%25C5%258Dmon_period/TNVsWsyV">Jōmon period</a>. </p><p>They made seafood stews, whose ingredients varied with the seasons. The food was cooked in large conical or rounded pots with tapered or pointy bottoms that sat well in the soil and ash of the bonfire or hearth.<a class="footnote-ref" id="fnref:1" href="#fn:1"><sup>1</sup></a> </p><p><a href="/facts/Amazon_Rainforest/MGVatclX">Amazonian</a> tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. </p> <p>There are recipes for pork stews and fish stews in the Roman cookery book <i><a href="/facts/Apicius/2ulUgHAm">Apicius</a></i>, believed to date from the 4th century AD. <i><a href="/facts/Le_Viandier/HrWL7w1o">Le Viandier</a></i>, one of the oldest cookbooks in <a href="/facts/French_language/qe1DnaQh">French</a>, written in the early 14th century by the French chef known as <a href="/facts/Taillevent/5xjPPlYA">Taillevent</a>, has <a href="/facts/Ragout/za226swc">ragouts</a> or stews of various types in it.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> </p><p>The first written reference to '<a href="/facts/Irish_stew/TjRxCWNW">Irish stew</a>' is in <a href="/facts/Byron/sajTBMxU">Byron</a>'s "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew."<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a> </p> <h2 id="types">Types</h2> <p>There are a large variety of stews, ranging from those including meat or seafood, to those that are vegetarian or vegan. Meat-based white stews also known as <i>blanquettes</i> or <i>fricassées</i> are made with lamb or veal that is <a href="/facts/Blanching_(cooking)/TVdgn5u8">blanched</a> or lightly <a href="/facts/Searing/PV7ycMUJ">seared</a> without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned <a href="/facts/Mirepoix_(cuisine)/S201cIHU">mirepoix</a> and sometimes browned flour, stock and wine are added. </p> <h2 id="list-of-stews">List of stews</h2> <p class="note">Main article: <a href="/facts/List_of_stews/dwPhTmcY">List of stews</a></p> <ul><li><a href="/facts/Baeckeoffe/PvMN9HNJ">Baeckeoffe</a>, a potato stew from <a href="/facts/Alsace/MSXIp87H">Alsace</a></li> <li><a href="/facts/Beef_bourguignon/5wX9eUmC">Beef bourguignon</a>, a French dish of beef stewed in red <a href="/facts/Burgundy_wine/8E7HDx2a">burgundy wine</a></li> <li><a href="/facts/Bigos/IWGHQmbn">Bigos</a>, a traditional stew in Polish cuisine</li> <li><a href="/facts/Birria/aXg5fx29">Birria</a>, a traditional stew from Mexico</li> <li><a href="/facts/Kho_(cooking_technique)/JdgCM6t2">Bo kho</a> (Vietnamese: <i>bò kho</i>), a beef stew in rich seasonings, served with bread, noodle or plain rice from <a href="/facts/Vietnam/0ulfA8Eq">Vietnam</a></li> <li><a href="/facts/Bollito_misto/3bj9Syof">Bollito misto</a>, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy</li> <li><a href="/facts/Booyah_(stew)/NyaVsHXx">Booyah</a>, an American meat stew</li> <li><a href="/facts/Bosnian_pot/mG9X5dvK">Bosnian pot</a>, a stew with beef or lamb which is a national dish in <a href="/facts/Bosnia_and_Herzegovina/jNVA1gPB">Bosnia and Herzegovina</a></li> <li><a href="/facts/Bouillabaisse/jx6jk6B4">Bouillabaisse</a>, a fish stew from <a href="/facts/Provence/SrlTIbPQ">Provence</a></li> <li><a href="/facts/Brongkos/Nwxxegq5">Brongkos</a>, a spicy <a href="/facts/Javanese_cuisine/eA9372dv">Javanese</a> meat with beans stew from Indonesia, made of <i><a href="/facts/Pangium_edule/DaBRIa80">Pangium edule</a></i>, coconut milk, and various spices</li> <li><a href="/facts/Brunswick_stew/VcjabKhn">Brunswick stew</a>, from <a href="/facts/Virginia/WSyGxzaH">Virginia</a> and the <a href="/facts/Carolinas/pHutmhE1">Carolinas</a></li> <li><a href="/facts/Burgoo/hexCXAGH">Burgoo</a>, a <a href="/facts/Kentucky/DaTW05Rt">Kentuckian</a> stew</li> <li><a href="/facts/Brudet/leBfmTrY">Brudet</a>, fish stew from Dalmatia regions, known in Greece as <a href="/facts/Bourdeto/nLfM2lH1">bourdeto</a></li> <li><a href="/facts/Caldeirada/Ry4VM5q3">Caldeirada</a>, a fish stew from Portugal</li> <li><a href="/facts/Carbonade_flamande/CUyDpIBH">Carbonade flamande</a> (<i>stoofvlees</i>), a traditional Belgian beef and onion stew made with Belgian beer</li> <li><a href="/facts/Cawl/WvgXGryl">Cawl</a>, a Welsh stew</li> <li><a href="/facts/Chakapuli/ojAGmrhR">Chakapuli</a>, a Georgian stew made with lamb chops, coriander and tarragon leaves, and white wine</li> <li><a href="/facts/Chanakhi/fxczhdXt">Chanakhi</a>, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic</li> <li><a href="/facts/Charquic%25C3%25A1n/IzfuxBhG">Charquicán</a>, a <a href="/facts/Chilean_cuisine/WpwNFnr2">Chilean</a> dish</li> <li><a href="/facts/Chicken_stew/4brqq8A8">Chicken mull</a>, whole chicken and seasonings</li> <li><a href="/facts/Chicken_paprikash/Bcn7BDXE">Chicken paprikash</a>, chicken stew with paprika</li> <li><a href="/facts/Chili_con_carne/qAT3MuKB">Chili con carne</a>, a meat and chili pepper stew originating in Texas</li> <li><a href="/facts/Chilorio/4UmMGojb">Chilorio</a>, a pork stew from <a href="/facts/Sinaloa/4R5k6PWo">Sinaloa</a>, Mexico</li> <li><a href="/facts/Cincinnati_chili/zbuEhAv5">Cincinnati chili</a>, developed by <a href="/facts/Macedonian_Americans/FV0c3sX8">Macedonian immigrants from Greece</a> immigrants in the <a href="/facts/Cincinnati/PcyTWhS4">Cincinnati</a> area</li> <li><a href="/facts/Cholent/VUa5YnkA">Cholent</a>, a slow-cooked Jewish dish</li> <li><a href="/facts/Chorba/e4gerJDU">Chorba</a> (also spelt "shorba"), a stew like soup dish found in various North African, Middle Eastern, Central Asian, South Asian, and European cuisines</li> <li><a href="/facts/Cochinita_pibil/MlX6GWrd">Cochinita pibil</a>, an orange color pork stew from <a href="/facts/Yucat%25C3%25A1n_Peninsula/xGAcABhC">Yucatán Peninsula</a>, Mexico</li> <li><a href="/facts/Cocido/myNtRJGC">Cocido</a>, a traditional Spanish and Portuguese strew with many variants (<a href="/facts/Cocido_madrile%25C3%25B1o/6l7yWawY">madrileño</a>, <a href="/facts/Cocido_monta%25C3%25B1%25C3%25A9s/I6hmwamY">montañés</a>, <a href="/facts/Cozido_%25C3%25A0_portuguesa/8UNXte8u">à portuguesa</a>, etc.)</li> <li><a href="/facts/Cotriade/aXbKV1Ij">Cotriade</a>, a fish stew from <a href="/facts/Brittany/XvquwmIg">Brittany</a></li> <li><a href="/facts/Cream_stew/j8eLsB1P">Cream stew</a>, a <a href="/facts/Y%25C5%258Dshoku/E7KvEgjT">yōshoku</a> Japanese white stew</li> <li><a href="/facts/Crow_stew/pfyA3AS9">Crow stew</a>, a <a href="/facts/Sour_cream/DfoCEtpQ">sour cream</a>-based stew made with <a href="/facts/Crow/S8n67ojy">crow</a> meat, popular in the United States during the <a href="/facts/Great_Depression/5K13wcg0">Great Depression</a></li> <li><a href="/facts/Dal/3AFTyjk2">Daal</a>, the Indian <a href="/facts/Legume/x6s6gVHY">legume</a> stew that has many varieties, a staple food throughout Asia</li> <li>Dalma, a traditional dish of Odisha, India; contains pulses with vegetables</li> <li><a href="/facts/Daube/6gqMVaJN">Daube</a>, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs</li> <li><a href="/facts/Dinuguan/AT7szktT">Dinuguan</a>, pork blood stew from the <a href="/facts/Philippines/ARpmxXQV">Philippines</a></li> <li>Eintopf, (<i>one pot</i>) the German word for a stew: many different regional specialty <a href="/facts/Recipe/ath1TWwf">recipes</a> for <i>Eintopf</i> are known in Germany. For example, the <a href="/facts/Kassel/uw1m2263">Kassel</a> area has a type called <i>Lumben un Fleeh</i> in the local dialect (Standard German: <i>Lumpen und Flöhe</i> – <i>rags and fleas</i>), which is quite similar to <a href="/facts/Irish_stew/TjRxCWNW">Irish stew</a>. There are thicker German stews such as <a href="/facts/Hasenpfeffer/YwP4nwmr">Hasenpfeffer</a> or <a href="/facts/Labskaus/y4nBLHCz">Labskaus</a>; these would not usually be considered an <i>Eintopf</i>, though the technical difference is minor (longer cooking times and fewer vegetables)</li> <li><a href="/facts/Estofadong_baboy/4YhPosps">Estofadong baboy</a>, pork stew from the <a href="/facts/Philippines/ARpmxXQV">Philippines</a></li> <li><a href="/facts/Ewedu/EKzGRXc1">Ewedu</a>, vegetable stew from <a href="/facts/Nigeria/gbW17BX8">Nigeria</a></li> <li><a href="/facts/Fabada_asturiana/3JbDIvL0">Fabada asturiana</a>, an <a href="/facts/Asturias/KHVsQe5T">Asturian</a> bean and meat stew</li> <li><a href="/facts/Feijoada/eesffRHN">Feijoada</a>, Brazilian or Portuguese <a href="/facts/Bean/LPqkC1qW">bean</a> stew</li> <li><a href="/facts/F%25C3%25A5rik%25C3%25A5l/aAbEMo64">Fårikål</a>, traditional <a href="/facts/Norwegian_cuisine/9WQwpTd7">Norwegian</a> stew with lamb or mutton and white cabbage</li> <li><a href="/facts/F%25C5%2591zel%25C3%25A9k/tlhd6nn0">Főzelék</a>, a thick <a href="/facts/Hungarian_cuisine/I8jLK7cQ">Hungarian</a> vegetable dish</li> <li><a href="/facts/Gaisburger_Marsch/Kgy7eIwy">Gaisburger Marsch</a>, a German dish of stewed beef served with <a href="/facts/Sp%25C3%25A4tzle/FWUyQKsN">Spätzle</a> and potatoes</li> <li><a href="/facts/Gheimeh/HheTbStu">Gheimeh</a>, an <a href="/facts/Iran/24yukge8">Iranian</a> stew with cubed <a href="/facts/Lamb_and_mutton/IqmfKI1j">lamb</a> and yellow <a href="/facts/Split_pea/5VMG9q5M">split peas</a></li> <li><a href="/facts/Ghormeh_sabzi/7eT1TQb4">Ghormeh sabzi</a>, an Iranian stew with green <a href="/facts/Herb/EKCltNNF">herbs</a>, dried <a href="/facts/Lime_(fruit)/C59o9rYc">limes</a>, <a href="/facts/Bean/LPqkC1qW">beans</a>, and <a href="/facts/Lamb_and_mutton/IqmfKI1j">sheep meat</a></li> <li><a href="/facts/Goulash/BJARX9VP">Goulash</a>, a Hungarian meat stew with <a href="/facts/Paprika/C1Yrcw0P">paprika</a></li> <li><a href="/facts/Gumbo/zQzGnTjU">Gumbo</a>, a <a href="/facts/Louisiana/2GvfFcKE">Louisiana</a> creole dish</li> <li><a href="/facts/Hachee/l1HvGFxv">Hachee</a>, a Dutch type of stew with wine or vinegar</li> <li><a href="/facts/Haleem/Cto0f6gK">Haleem</a>, an Indian-Pakistani <a href="/facts/Lentil/GUuCEt0o">lentil</a> and <a href="/facts/Beef/yAvkT7Nq">beef</a> stew</li> <li><a href="/facts/Hasenpfeffer/YwP4nwmr">Hasenpfeffer</a>, a sour, marinated <a href="/facts/Rabbit_meat/8jQGWcQD">rabbit</a> stew from Germany</li> <li><a href="/facts/Hayashi_rice/dVeGAhT7">Hayashi rice</a>, a <a href="/facts/Japanese_cuisine/xIM9GWR6">Japanese</a> dish of beef, onions and mushrooms in red wine and <a href="/facts/Demi-glace/HP0tFEMB">demi-glace</a> sauce, served with rice</li> <li><a href="/facts/Irish_stew/TjRxCWNW">Irish stew</a>, made with <a href="/facts/Domestic_sheep/cjkJyI4f">lamb</a> or <a href="/facts/Mutton/IqmfKI1j">mutton</a>, <a href="/facts/Potato/F8jRVExs">potato</a>, <a href="/facts/Onion/2ajXf00d">onion</a>, and <a href="/facts/Parsley/q6xqWokU">parsley</a></li> <li>Ishtu, a curry in <a href="/facts/Kerala/DMP5u40q">Kerala</a>, India made from <a href="/facts/Chicken_(food)/JCpSXfJV">chicken</a> or <a href="/facts/Mutton/IqmfKI1j">mutton</a>, <a href="/facts/Potato/F8jRVExs">potato</a>, and coconut milk<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a></li> <li><a href="/facts/Istrian_stew/KhB6g6bP">Istrian stew</a> or <i>yota</i>, or <i>jota</i>, a dish popular in Croatian and Slovenian Istra and NE Italy</li> <li><a href="/facts/I-tal/o2lRcqyt">I-tal</a> stew, a <a href="/facts/Rastafarian/lY0seUBE">Rastafarian</a> <a href="/facts/Veganism/ENrKFBzz">vegan</a> dish of mostly Caribbean root vegetables and spices</li> <li><a href="/facts/Jjigae/heAzB7Uc">Jjigae</a>, a diverse range of <a href="/facts/Korean_cuisine/1LwXkYTw">Korean</a> stews</li> <li><a href="/facts/Kaldereta/Glepgr7N">Kaldereta</a>, a goat meat stew from the <a href="/facts/Philippines/ARpmxXQV">Philippines</a></li> <li><a href="/facts/Kalops_(cuisine)/2zE1HNuA">Kalops</a>, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets</li> <li><a href="/facts/Kare-kare/FWYLT6bk">Kare-kare</a>, stewed beef or oxtail and vegetables in peanut sauce from the <a href="/facts/Philippines/ARpmxXQV">Philippines</a></li> <li><a href="/facts/Karelian_hot_pot/XML7yfws">Karelian hot pot</a>, from the region of Karelia in eastern Finland</li> <li><a href="/facts/Kharcho/P48vAIn1">Kharcho</a> is a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts</li> <li><a href="/facts/Khash_(dish)/Cjt9GMe5">Khash</a>, a traditional <a href="/facts/Armenia/t3GQx9sU">Armenian</a>/<a href="/facts/Azerbaijan/Ho5joRTJ">Azerbaijani</a> dish of pig's or cow's feet <a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a></li> <li><a href="/facts/Khoresht/rpYLDlx3">Khoresht</a>, a variety of <a href="/facts/Cuisine_of_Iran/SlEpbT4z">Persian</a> stews, often prepared with <a href="/facts/Saffron/wjB3p2ld">saffron</a></li> <li>Kokkinisto, <a href="/facts/Cuisine_of_Greece/JaNC76qT">Greek</a> stew with red meat, in a tomato <a href="/facts/Passata/epptFmV2">passata</a> with <a href="/facts/Shallot/HWBGq37P">shallots</a>, <a href="/facts/Cinnamon/Aag9baI6">cinnamon</a>, and other spices</li> <li><a href="/facts/Kuurdak/6L3La2Gs">Kuurdak</a>, a type of stew from Central Asia</li> <li><a href="/facts/Kuzhambu/56TpMNtE">Kuzhambu</a>, (also called Pulusu or Saaru, depending on region) a range of stews from southern India based on <a href="/facts/Tamarind/GNe0MqCh">tamarind</a> broth and vegetables, meat or fish</li> <li><a href="/facts/Lobscouse/4rm57qaj">Lobscouse</a>, a Norwegian stew with beef, potato, onion, and carrot</li> <li><a href="/facts/Lancashire_hotpot/8ScWg8bX">Lancashire hotpot</a>, an English stew</li> <li><a href="/facts/Lecs%25C3%25B3/IXpATe5E">Lecsó</a>, a summertime favourite in Hungary, vegetable stew with <a href="/facts/Bell_pepper/UxPfTGfT">bell pepper</a> and <a href="/facts/Tomato/3d5Xsqw7">tomato</a> as main ingredients</li> <li>Linseneintopf ("lentil stew")</li> <li><a href="/facts/Lobby_(food)/47IPX4km">Lobby</a>, a stew from Staffordshire, England</li> <li><a href="/facts/Locro/S3rVL7UW">Locro</a>, a stew (mainly in the <a href="/facts/Andes/a4wlgG3e">Andes</a> region)</li> <li>Machanka, a <a href="/facts/Belarusian_cuisine/XUdm1qEX">Belarus</a> and <a href="/facts/Ukraine/Qof0uqAj">Ukraine</a> pork stew</li> <li><a href="/facts/Matelote/eIFGGtIx">Matelote</a>, a <a href="/facts/French_cuisine/gHvq6Erk">French</a> fish stew made with freshwater fish, fish stock, and wine</li> <li><a href="/facts/Mechado/Yo2un9QV">Mechado</a>, a <a href="/facts/Philippine_cuisine/M8LIkCA6">Philippine</a> beef stew</li> <li>Moppelkotze</li> <li><a href="/facts/Moqueca/Q7lE6U3y">Moqueca</a>, a Brazilian stew with fish (or shrimp, crab, or other seafood) as its main ingredient</li> <li><a href="/facts/Mu%25C4%2587kalica/HqqMpNH9">Mućkalica</a>, a Serbian stew</li> <li><a href="/facts/Nihari/fapEmAcC">Nihari</a>, an Indian meat stew, usually made with goat, chicken, <a href="/facts/Lamb_and_mutton/IqmfKI1j">lamb</a> and less commonly <a href="/facts/Beef/yAvkT7Nq">beef</a>. It is made overnight and served for breakfast.</li> <li><a href="/facts/Nikujaga/C2xx5Cjj">Nikujaga</a>, a <a href="/facts/Japanese_cuisine/xIM9GWR6">Japanese</a> beef and potato stew</li> <li><a href="/facts/Oil_down/zH9hUhQ2">Oil down</a>, national dish of <a href="/facts/Grenada/V2kbBXcM">Grenada</a>, made of <a href="/facts/Breadfruit/5Ggtr0gx">breadfruit</a>, salted meat, <a href="/facts/Chicken_as_food/JCpSXfJV">chicken</a>, <a href="/facts/Dumplings/3RFI27Bn">dumplings</a>, <a href="/facts/Callaloo/UITXfz8J">callaloo</a>, <a href="/facts/Coconut_milk/vULl8f87">coconut milk</a>, and <a href="/facts/Spices/n6K7m0nq">spices</a></li> <li><a href="/facts/Olla_podrida/clnWgF7Y">Olla podrida</a>, a <a href="/facts/Spanish_cuisine/g4maNzMN">Spanish</a> red bean stew</li> <li><a href="/facts/Pa%25C5%25A1ticada/sEaoKns5">Pašticada</a>, a <a href="/facts/Croatian_cuisine/sL8YqGeD">Croatian</a> stew from the region of <a href="/facts/Dalmatia/nstFC7cc">Dalmatia</a></li> <li><a href="/facts/Peperonata/dhk6a6lU">Peperonata</a>, an Italian stew made with peppers</li> <li>Pepposo, a <a href="/facts/Tuscany/Ivw1ogrE">Tuscan</a> beef stew</li> <li>Pescado blanco, a white fish stew from <a href="/facts/P%25C3%25A1tzcuaro/fvPqFkpl">Pátzcuaro</a>, <a href="/facts/Michoac%25C3%25A1n/oBFCgCVL">Michoacán</a>, Mexico</li> <li><a href="/facts/Pichelsteiner/1RVh4Nmr">Pichelsteiner</a> a traditional German stew</li> <li><a href="/facts/P%25C3%25B6rk%25C3%25B6lt/YUjh4dox">Pörkölt</a>, a Hungarian meat stew resembling goulash, flavoured with <a href="/facts/Paprika/C1Yrcw0P">paprika</a></li> <li><a href="/facts/Potjiekos/3G1k5dLJ">Potjiekos</a>, a South African stew</li> <li><a href="/facts/Pot-au-feu/4wfjPypX">Pot-au-feu</a>, a simple French beef stew</li> <li><a href="/facts/Pozole/8qwgaMpy">Pozole</a>, a <a href="/facts/Mexican_cuisine/z7RvvgqP">Mexican</a> stew or soup</li> <li><a href="/facts/Puchero/fXvBRuVU">Puchero</a>, a stew from <a href="/facts/Andalusian_cuisine/4spTfMu3">Andalusia</a>, Spain, also common in South America and the <a href="/facts/Philippine_cuisine/M8LIkCA6">Philippines</a></li> <li><a href="/facts/Ratatouille/CalkDhH2">Ratatouille</a>, a French vegetable stew</li> <li>Rendanh, an Indoneaian spicy beef stew</li> <li>Ragoût de porc, a French pork stew</li> <li><a href="/facts/Sancocho/ew7lVHfv">Sancocho</a>, a stew from the Caribbean</li> <li><a href="/facts/Scouse_(food)/4rm57qaj">Scouse</a>, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as <a href="/facts/Liverpool/kTqATlxg">Liverpool</a></li> <li><a href="/facts/Semur_(Indonesian_culinary)/oN7tUbhf">Semur</a>, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices, and <i><a href="/facts/Kecap_manis/7BAgNMWS">kecap manis</a></i> (sweet soy sauce)</li> <li><a href="/facts/Steckr%25C3%25BCbeneintopf/tYScjdKl">Steckrübeneintopf</a> (based on <a href="/facts/Rutabaga/3BPp4N1j">rutabaga</a>)</li> <li><a href="/facts/American_goulash/VEthfhg6">Slumgullion</a>, a watery stew of meat and vegetables</li> <li><a href="/facts/Tagine/25aRvomF">Tagine</a>, a <a href="/facts/Cuisine_of_Morocco/Sm9wyMc3">Moroccan</a> stew, named after the conical pot in which it is traditionally cooked or served</li> <li><a href="/facts/Tocan%25C4%2583/UrfwFm7W">Tocană</a>, a Romanian stew prepared with tomato, garlic, and sweet paprika</li> <li><a href="/facts/Tharid/5tBo530Q">Tharid</a>, a traditional <a href="/facts/Arab_cuisine/sKsSAQG1">Arab</a> stew of bread in broth</li> <li><a href="/facts/Wat_(food)/k4nRoAVT">Wat</a>, an Ethiopian and Eritrean stew</li> <li><a href="/facts/Waterzooi/Npto6lEU">Waterzooi</a>, a <a href="/facts/Cuisine_of_Belgium/6z8hdBl4">Belgian</a> stew</li> <li><a href="/facts/Yahni/bRxA4YRk">Yahni</a>, a <a href="/facts/Greek_cuisine/JaNC76qT">Greek</a> (γιαχνί), <a href="/facts/Turkish_cuisine/nMRDtnv9">Turkish</a>, and <a href="/facts/Persian_cuisine/SlEpbT4z">Persian</a> stew</li></ul> <h2 id="see-also">See also</h2> <ul> <li>Food portal</li></ul> <ul><li><a href="/facts/Braising/kQlNpqJF">Braising</a></li> <li><a href="/facts/Casserole/JCuQCINk">Casserole</a></li> <li><a href="/facts/Curry/3qYKrfJ3">Curry</a></li> <li><a href="/facts/Hot_pot/l8IEAcxI">Hot pot</a></li> <li><a href="/facts/List_of_stews/dwPhTmcY">List of stews</a></li> <li><i><a href="/facts/Jjigae/heAzB7Uc">Jjigae</a></i></li> <li><a href="/facts/Jugging/E6ombygR">Jugging</a></li> <li><a href="/facts/List_of_foods/rSQA3r3g">List of foods</a></li> <li><a href="/facts/Nabemono/y6EBfQd0">Nabemono</a></li> <li><a href="/facts/Perpetual_stew/4ejoW5ls">Perpetual stew</a></li> <li><a href="/facts/Pottage/E9K81Skp">Pottage</a></li> <li><a href="/facts/Soup/BxjPaEp0">Soup</a></li></ul> <h2 id="external-links">External links</h2> Wikimedia Commons has media related to Stews. Wikibooks Cookbook has a recipe/module on <ul><li><i>Stews</i></li></ul> Look up <i>stew</i> in Wiktionary, the free dictionary. <ul><li><a href="http://www.food.com/topic/stews">Stew recipes</a>. <a href="/facts/Food.com/QRKUpE5T">Food.com</a>.</li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>BBC - A History of the World - About: Transcripts - Episode 10 - Jomon pot <a href="https://www.bbc.co.uk/ahistoryoftheworld/about/transcripts/episode10/" target="_blank">https://www.bbc.co.uk/ahistoryoftheworld/about/transcripts/episode10/</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>"Taillevent, Viandier (Manuscrit du Vatican)". www.staff.uni-giessen.de. Archived from the original on 2020-08-07. Retrieved 2017-01-27. <a href="https://web.archive.org/web/20200807145414/https://www.staff.uni-giessen.de/gloning/tx/vi-vat.htm" target="_blank">https://web.archive.org/web/20200807145414/https://www.staff.uni-giessen.de/gloning/tx/vi-vat.htm</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Byron, George Gordon Byron Baron (1891-01-01). The Poetical Works of Lord Byron: With Memoir and the Original Explanatory Notes, &c. F. Warne and Company. <a href="https://books.google.com/books?id=Ax03AAAAIAAJ&q=irish+stew&pg=PA58" target="_blank">https://books.google.com/books?id=Ax03AAAAIAAJ&q=irish+stew&pg=PA58</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>Koshi Ishtu – Kerala Chicken Stew Recipe – Food.com – 265726 <a href="https://archive.today/20120911044435/http://www.recipezaar.com/Koshi-Ishtu-Kerala-Chicken-Stew-265726" target="_blank">https://archive.today/20120911044435/http://www.recipezaar.com/Koshi-Ishtu-Kerala-Chicken-Stew-265726</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>Leo M.L. Nollet; Fidel Toldra (1 April 2011). Handbook of Analysis of Edible Animal By-Products. CRC Press. pp. 9–. ISBN 978-1-4398-0361-5. <a href="978-1-4398-0361-5" target="_blank">978-1-4398-0361-5</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> </ol>