Food family · 12 dishes · 11 regions

The stew
family.

Slow time and a sealed vessel: patience in cooking has no single origin. The stew is wherever people wait for flavors to merge — clay pot, tagine, cast iron, banana leaf.

2Philippines

1Brazil

1Hungary

1France

1Morocco

1South Korea

Philippines

2 dishes from Philippines

Filipino adobo
A Filipino braise of meat, seafood, or vegetables simmered in vinegar, soy sauce, garlic, bay leaf, and black pepper until deeply savory and tender.
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Kare-kare
A Filipino peanut-based stew of oxtail, beef, or vegetables thickened with ground peanuts and toasted rice, traditionally served with fermented shrimp paste.
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Brazil

1 dish from Brazil

Feijoada
A Brazilian stew of black beans with pork and beef, served with rice, collard greens, farofa (toasted cassava flour), and orange slices.
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Hungary

1 dish from Hungary

Goulash
A Hungarian soup or stew of meat and vegetables seasoned with paprika and other spices. The name derives from the Hungarian word gulyás, meaning 'herdsman'.
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France

1 dish from France

Boeuf bourguignon
A French beef stew braised in red wine (traditionally Burgundy) with beef broth, bacon, onions, mushrooms, and a bouquet garni.
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Morocco

1 dish from Morocco

Tagine
A slow-cooked North African stew named after the conical clay pot in which it is cooked. Combines meat (typically lamb or chicken) with vegetables, fruits, and warming spices.
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South Korea

1 dish from South Korea

Kimchi Jjigae
A Korean stew made with aged kimchi, pork or tuna, tofu, scallions, and gochujang, simmered together until bubbling and tangy.
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Indonesia

1 dish from Indonesia

Rendang
A West Sumatran dry curry of beef slow-cooked for hours in coconut milk and a paste of ginger, galangal, turmeric, chili, lemongrass, garlic, and shallots until the sauce fully reduces and the meat darkens.
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Tunisia

1 dish from Tunisia

Couscous
Tiny steamed semolina grains of Maghrebi origin, served beneath or alongside a stew of meat (typically lamb or chicken) and vegetables flavored with ras el hanout, saffron, and preserved lemon.
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Jordan

1 dish from Jordan

Mansaf
The national dish of Jordan: lamb cooked in a fermented dried-yogurt sauce (jameed) and served over a flatbread (shrak) topped with rice and almonds. Central to Bedouin hospitality.
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China

1 dish from China

Mapo Tofu
A Sichuan dish of silken tofu simmered in a fiery red sauce of fermented broad-bean paste (doubanjiang), ground pork or beef, douchi, Sichuan peppercorns, chili oil, and scallions.
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Ethiopia

1 dish from Ethiopia

Doro wat
A richly spiced Ethiopian chicken stew with onions, berbere, clarified butter, and boiled eggs, traditionally eaten with injera.
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Continue exploring

The stewfamily.

Filipino adobo

Kare-kare

Feijoada

Goulash

Boeuf bourguignon

Tagine

Kimchi Jjigae

Rendang

Couscous

Mansaf

Mapo Tofu

Doro wat

Other food families

The stew
family.