35 Stews From Around the World

It’s cozy season, and that means stew! Stews are hearty, versatile, and fulfilling, especially on a cold winter’s night. What is a stew, exactly? A stew is a combination of solid ingredients (such as meat, vegetables, and grains) that have been cooked in liquid and then served in the gravy created by the cooking process.

What Is the Difference Between a Stew and a Soup?

Soup and stew both satisfy the need for a comforting, nourishing meal that can be shared with family and friends. So how are soup and stew different? It comes down to the one key ingredient: liquid. For soup, the liquid is the primary “deliverer” of the ingredients. Soups can be entirely liquid, or they can include other ingredients that are fully submerged in the broth. What defines a stew? Stews tend to be much thicker and heartier than soup because they only contain enough liquid to cover the ingredients. The ingredients are typically more chunky and plentiful, too! To summarize, the difference between a soup and a stew is that soups are a combination of ingredients cooked in a liquid, while stews are any dish that is prepared by stewing, or submerging the ingredients with just enough liquid to fully cook them at a low temperature in a covered pot for long periods of time. Low, slow, and delicious!

You might guess that on a site like this, you’ll find plenty of passion for stew: Chili is a stew! So here’s a visual smörgåsbord of stews from around the world created by Chuck’s Chili Recipes to inspire new family favorites:

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35 Stews From Around the World

Here are the global stew recipes showcased in this visual feast:

  • Argentinian stew: Locro
  • Belgian stew: Carbonnade
  • Bosnian stew: Bosanski lonac
  • Brazilian stew: Feijoada
  • Croatian stew: Čobanac
  • Cuban stew: Ropa vieja
  • Georgian stew: Lobio
  • German stew: Pfefferpotthast
  • Grenadian stew: Oil down
  • English stew: Lancashire hotpot
  • French stew: Coq au vin
  • Indian stew: Korma
  • Pakistani stew: Rogan josh
  • Indonesian stew: Asam pedas
  • Iranian stew: Gheimeh
  • Italian stew: Spezzatino di manzo
  • Japanese stew: Chanko nabe
  • Mexican stew: Birria
  • Nigerian stew: Ofada stew
  • Norwegian stew: Fårikål
  • Peruvian stew: Aji de gallina
  • Filipino stew: Dinuguan
  • Polish stew: Bigos
  • Portuguese stew: Caldeirada
  • Romanian stew: Mâncare de praz
  • Russian stew: Beef stroganoff
  • South African stew: Bunny chow
  • South Korean stew: Gamja-tang
  • Spanish stew: Callos
  • Trinbagonian stew: Callaloo
  • Tunisian stew: Lablabi
  • Mexican stew: Chili con carne
  • Vietnamese stew: Bo kho
  • West African stew: Palaver sauce

What is the best stew in the world? That’s for you to decide! Try out some of the most popular stews for yourself and you might just find a new favorite.

35 Stews From Around the World

Country + Stew Description


Thick acorn squash stew with pork or beef cuts, offal (organ meat), hominy, lima beans, onions, and spices


Hearty, sweet-sour beef stew with caramelized onions and dark ale
Bosanski lonac


Chunks of beef, lamb, cabbage, potatoes, carrots, tomatoes, parsley, garlic, and whole peppercorns slow-cooked in a ceramic pot


Brazil’s national dish, a black bean stew cooked with salted and smoked pork and beef


Veal, beef, or wild game meat with onions and a unique blend of sweet and hot paprika, traditionally prepared by slow-cooking ingredients in a copper pot over an open fire
Ropa vieja


Shredded flank steak slow-cooked in tomato sauce, white wine, onions, and peppers. The name translates to “old clothes,” which represents the shreds of meat.


Mashed kidney beans in a seasoned walnut sauce, often topped with pomegranate seeds and balsamic vinegar, served with mchadi (fried, polenta-like cornbread) and a strong brined cheese


Chunks of beef simmered in pumpernickel rye bread-thickened gravy with cloves, juniper berries, allspice, and bay leaves
Oil down


The national dish of Grenada, a savory one-pot stew with chicken, pig tails, coconut milk, turmeric, breadfruit, spinach, unripe bananas, dumplings, okra, herbs, and spices
Lancashire hotpot


Lamb or mutton and onion topped with sliced potatoes and baked in a thick pot on low heat, seasoned with butter, Worcestershire sauce, and bay leaves
Coq au vin


Wine-braised chicken, strips of fatty bacon, mushrooms, carrots, and garlic


Meat stewed in a mild creamy sauce made with saffron, yogurt, coriander, ginger, chilies, cumin, and turmeric
Rogan josh

Kashmir, India/Pakistan

Aromatic curried lamb or mutton seasoned with cinnamon, cardamon, cloves, garlic, and ginger and imbued with Kashmiri chilies, giving it an inviting red color
Asam pedas


Fish stewed in a tangy gravy made from tamarind, lemongrass, chilies, garlic, okra, coriander, and tomatoes. The name translates to “sour spicy.”


Diced mutton, tomatoes, split peas, onion, and dried lime, garnished with crispy golden potato slices
Spezzatino di manzo


Beef chunk steak and vegetable stew enriched with rosemary and sage
Chanko nabe


Robust hot pot of chicken, fish, shrimp, pork belly, tofu, mushrooms, cabbage, and other vegetables in a garlicky sake broth, traditionally eaten by sumo wrestlers to gain weight


Chili pepper goat meat adobo, garlic, cumin, thyme, and bay leaves cooked at a low heat
Ofada stew


Braised goat meat with dried fish and shrimp, hot peppers, fermented locust beans, onions, and palm oil


Thick-cut mutton in a flour-thickened broth with cabbage wedges and whole peppercorns
Aji de gallina


Popular Peruvian comfort food with shredded poached chicken and a creamy sauce of red onion, garlic, and chili peppers thickened with milk-soaked bread, cheese, and ground nuts, often served with olives and hard-boiled egg


Organ meat stewed with blood, vinegar, hot peppers, and garlic, traditionally made with leftovers from pig slaughter


Chopped meat stewed with sauerkraut, shredded fresh cabbage, puréed tomatoes, honey, and mushrooms


A variety of seafood (fish, squid, octopus, clams) in a rich base of onions, white wine, olive oil, tomatoes, fresh herbs, saffron, and nutmeg
Mâncare de praz


Chopped leeks and olives in a tomato and onion sauce seasoned with lemon juice, parsley, and dill
Beef stroganoff


Sautéed chunks of beef and mushrooms coated with a sauce of mustard and smetana (a type of Eastern European sour cream), often served on a bed of noodles
Bunny chow

South Africa

Hollowed-out loaf of bread stuffed with curried kidney beans and meats such as mutton, chicken, or lamb

South Korea

Spicy pork spine and neck stew with potatoes, glass noodles, dried radish greens, hot peppers, garlic, scallions, and ground sesame seeds


Beef tripe (stomach lining), chickpeas, and blood sausage slow-cooked in a spicy tomato sauce

Trinidad and Tobago

Crab pieces simmered in a creamy mixture of coconut milk, taro leaves, onions, okra pods, Scotch bonnet peppers, pimento peppers, butter, and thyme


Chickpeas seasoned with harissa paste, cumin, garlic, and lemon, often topped with an egg
Chili con carne

United States/Mexico

Meat and beans in a spicy chili pepper, tomato, garlic, onion, and cumin base

Louisiana, United States

Hearty and spicy stew made with a dark roux (flour and fat mixture), chicken, sausage, shrimp, and the Creole “holy trinity” of celery, bell peppers, and onions
Bo kho


Pot-roasted beef and carrot stew with carrots, lemongrass, ginger, anise, cinnamon, brown sugar, coconut milk, and bone broth
Palaver sauce

West Africa

Fresh and smoked meat, dried fish, leafy green vegetables (such as spinach), ground bitter melon seeds, chilies, onions, and tomatoes


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This page was last updated by Chuck Miller