Stew Recipes

Astewisacombinationofsolidfoodingredientsthathavebeencookedinliquidandservedintheresultantgravy.Ingredientsinastewcanincludeanycombinationofvegetables(suchascarrots,potatoes,onions,beans,peppers,mushrooms,andtomatoes)andmayincludemeat,especiallytoughermeatssuitableforslow-cooking,suchasbeef.Poultry,andseafoodarealsoused.Whilewatercanbeusedasthestew-cookingliquid,stockisalsocommon.Seasoningandflavoringsmayalsobeadded.Stewsaretypicallycookedatarelativelylowtemperature(simmered,notboiled),allowingflavorstomingle.

Stewsaresimilartosoups,butithaslessliquidthansoups,aremuchthickerandrequirelongercookingoverlowheat.Stewingissuitablefortheleasttendercutsofmeatthatbecometenderandjuicywiththeslowmoistheatmethod.Thismakesitpopularinlow-costcooking.Cutshavingacertainamountofmarblingandgelatinousconnectivetissuegivemoist,juicystews,whileleanmeatmayeasilybecomedry.

Stewshavebeenmadesinceancienttimes.Theworld'soldestevidenceofstewwasfoundinJapan.StewdishesareverypopularinmanycountrieslikeFrance,Germany,America,etc.Chickenstewsaremainlyusedassidedishes.Itcanbemadeveryquicklyandeasily.Aheartystewisagreatwaytofilluponacoldwinter'snight.

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