| 1. beef stew |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 2. beef, rabbit and pork or hare stewed in red wine |
| French Provincial Cooking by Elizabeth David (1999) |
| 3. chicken and chickpea stew |
| The Sephardic Table by Pamela Grau Twena (1998) |
| 4. chicken curry stew |
| The Sephardic Table by Pamela Grau Twena (1998) |
| 5. chicken stewed in red wine |
| French Provincial Cooking by Elizabeth David (1999) |
| 6. chicken, stewed |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 7. italian beef stew |
| Union Square Café Second Helpings by Danny Meyer and Michael Romano (2001) |
| 8. lamb stew alla romana |
| Union Square Café Second Helpings by Danny Meyer and Michael Romano (2001) |
| 9. mexican pork stew |
| The Best of Country Cooking 1999 |
| 10. oxtail stewed with white grapes |
| French Provincial Cooking by Elizabeth David (1999) |
| 11. partridges stewed in white wine |
| French Provincial Cooking by Elizabeth David (1999) |
| 12. pheasant stewed in butter |
| French Provincial Cooking by Elizabeth David (1999) |
| 13. piquant oven pork stew |
| Sunset Easy Basics for Good Cooking (1992) |
| 14. rabbit marinated in vinegar and herbs, and stewed in red wine |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 15. rabbit stewed in stout |
| Betty Crocker New International Cookbook (1989) |
| 16. shin of beef stewed in wine |
| French Provincial Cooking by Elizabeth David (1999) |
| 17. shin of veal stewed with tomatoes and garlic |
| French Provincial Cooking by Elizabeth David (1999) |
| 18. sole stewed in cider with mussels |
| French Provincial Cooking by Elizabeth David (1999) |
| 19. stew pigeons |
| French Provincial Cooking by Elizabeth David (1999) |
| 20. stewed beef tongue |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 21. stewed chicken |
| Better Homes and Gardens Complete Step-by-Step Cookbook (1978) |
| 22. stewed chicken |
| Better Homes and Gardens New Cookbook (1981) |
| 23. stewed chicken (master recipe) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 24. stewed inkfish |
| French Provincial Cooking by Elizabeth David (1999) |
| 25. stewed oxtail with black olives |
| French Provincial Cooking by Elizabeth David (1999) |
| 26. stewed pork hocks |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 27. stewed pork hocks |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 28. stewed pork in brown sauce |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 29. stewed pork neck bones |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 30. stewing chicken |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 31. turkey biscuit stew |
| The Taste of Home Recipe Book - Second Edition |
| 32. veal stew with sage, white wine, and cream |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 33. veal stewed with wine and tarragon |
| French Provincial Cooking by Elizabeth David (1999) |