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.
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.
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
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