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Stewing

Cooking Methods

 

  

  Stewing
 

 

 

Definition

 

A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.

 

 

Methods

All stews have a thickened consistency.

Stewed foods may be cooked in a covered pan on the stove.

Stewed foods may be cooked in a covered pan in the oven.

 

 

Advantages

The meat juices are retained as part of the stew

Correct slow cooking results in very little evaporation

It is economic on fuel

Nutrients are conserved

Tough foods are tenderised

Economical in labour because foods can be bulk cooked

 

Disadvantages

Slow method

 

Examples of foods which you might choose to cook by stewing:

Fish, e.g. bouillabaisse (French fish soup/stew)

Meat, e.g. goulash, minced beef, Irish stew, white stew of veal

Poultry, e.g. chicken fricassee, curried chicken

Vegetables, e.g. ratatouille