A stew is a combination of solid foodingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts fat and flour. Thickeners like cornstarch, potato starch, or arrowroot may also be used.
There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it.[3]
The first written reference to 'Irish stew' is in Byron's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew."[4]
Meat-based white stews also known as blanquettes or fricassées are made with lamb or veal that is blanched or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix and sometimes browned flour, stock and wine are added.
Eintopf, (one pot) the German word for a stew: many different regional specialty recipes for Eintopf are known in Germany; for example, the Kassel area has a type called Lumben un Fleeh in the local dialect (Standard German: Lumpen und Flöhe – rags and fleas), which is quite similar to Irish stew. There are thicker German stews such as Hasenpfeffer or Labskaus; these would not usually be considered an Eintopf, though the technical difference is minor (longer cooking times and fewer vegetables)
^BBC - A History of the World - About: Transcripts - Episode 10 - Jomon pot
^World's Oldest Pottery Used to Cook Fish in Japan | JOMON FOOD | Facts and Details
^"Taillevent, Viandier (Manuscrit du Vatican)". www.staff.uni-giessen.de. Retrieved 2017-01-27.
^Byron, George Gordon Byron Baron (1891-01-01). The Poetical Works of Lord Byron: With Memoir and the Original Explanatory Notes, &c. F. Warne and Company.
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This article is about the food For NBA player nicknamed Beef Stew see Isaiah Stewart For other uses see Stew disambiguation A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy Ingredients can include any combination of vegetables and may include meat especially tougher meats suitable for slow cooking such as beef pork venison rabbit lamb poultry sausages and seafood While water can be used as the stew cooking liquid stock is also common A small amount of red wine or other alcohol is sometimes added for flavour Seasonings and flavourings may also be added Stews are typically cooked at a relatively low temperature simmered not boiled allowing flavours to mingle StewLamb and lentil stewTypeStewMain ingredientsVegetables carrots celery parsnips potatoes onions beans mushrooms etc meat such as beef and a liquid such as water wine beer or stockCookbook Stew Media Stew Cocido montanes or Highlander stew a common Cantabrian dishStewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method This makes it popular for low cost cooking Cuts with a certain amount of marbling and gelatinous connective tissue give moist juicy stews while lean meat may easily become dry Stews are thickened by reduction or with flour either by coating pieces of meat with flour before searing or by using a roux or beurre manie a dough consisting of equal parts fat and flour Thickeners like cornstarch potato starch or arrowroot may also be used Contents 1 History 2 Types 3 List of stews 4 See also 5 References 6 External linksHistory edit nbsp Ohaw Ainu fish and vegetables stew from northern JapanStews have been made since ancient times The world s oldest known evidence of stew was found in Japan dating to the Jōmon period 1 2 Amazonian tribes used the shells of turtles as vessels boiling the entrails of the turtle and various other ingredients in them nbsp Irish stewThere are recipes for lamb stews and fish stews in the Roman cookery book Apicius believed to date from the 4th century AD Le Viandier one of the oldest cookbooks in French written in the early 14th century by the French chef known as Taillevent has ragouts or stews of various types in it 3 The first written reference to Irish stew is in Byron s The Devil s Drive 1814 The Devil dined on a rebel or so in an Irish stew 4 Types edit nbsp Karelian stewMeat based white stews also known as blanquettes or fricassees are made with lamb or veal that is blanched or lightly seared without browning and cooked in stock Brown stews are made with pieces of red meat that are first seared or browned before a browned mirepoix and sometimes browned flour stock and wine are added List of stews editMain article List of stews nbsp A beef stew nbsp Claypot beef stew with potatoes and mushrooms nbsp Japanese cream stew nbsp A traditional bouillabaisse from Marseille with the fish served separately from the soup nbsp Brongkos Javanese stew nbsp Cochinita pibil cooling in the pan after cooking nbsp Goulash in a traditional bogracs nbsp Pichelsteiner nbsp Beef yahni nbsp A pork stew ragout de porc Baeckeoffe a potato stew from Alsace Beef bourguignon a French dish of beef stewed in red burgundy wine Bigos a traditional stew in Polish cuisine Birria a traditional stew from Mexico Bo Kho Vietnamese bo kho a beef stew in rich seasonings served with bread noodle or plain rice from Vietnam Bollito misto consisting of beef veal and pork simmered in an aromatic vegetable broth from Italy Booyah an American meat stew Bosnian Pot a stew with beef or lamb which is a national dish in Bosnia and Herzegovina Bouillabaisse a fish stew from Provence Brongkos a spicy Javanese meat with beans stew from Indonesia made of Pangium edule coconut milk and various spices Brunswick stew from Virginia and the Carolinas Burgoo a Kentuckian stew Brudet fish stew from Dalmatia regions known in Greece as bourdeto Caldeirada a fish stew from Portugal Carbonade flamande stoofvlees a traditional Belgian beef and onion stew made with Belgian beer Cawl a Welsh stew Chakapuli a Georgian stew made with lamb chops coriander and tarragon leaves and white wine Chanakhi a Georgian lamb stew with tomatoes aubergines potatoes greens and garlic Charquican a Chilean dish Chicken stew whole chicken and seasonings Chicken paprikash chicken stew with paprika Chili con carne a meat and chili pepper stew originating in Texas Chilorio a pork stew from Sinaloa Mexico Cincinnati chili developed by Macedonian immigrants from Greece immigrants in the Cincinnati area Cholent a slow cooked Jewish dish Chorba also spelt shorba a stew like soup dish found in various North African Middle Eastern Central Asian South Asian and European cuisines Cochinita pibil an orange color pork stew from Yucatan Peninsula Mexico Cocido a traditional Spanish and Portuguese strew with many variants madrileno montanes a portuguesa etc Cotriade a fish stew from Brittany Cream stew a yōshoku Japanese white stew Crow stew a sour cream based stew made with crow meat popular in the United States during the Great Depression Daal the Indian legume stew that has many varieties a staple food throughout Asia Dalma a traditional dish of Odisha India contains pulses with vegetables Daube a French stew made with cubed beef braised in wine vegetables garlic and herbs Dinuguan pork blood stew from the Philippines Eintopf one pot the German word for a stew many different regional specialty recipes for Eintopf are known in Germany for example the Kassel area has a type called Lumben un Fleeh in the local dialect Standard German Lumpen und Flohe rags and fleas which is quite similar to Irish stew There are thicker German stews such as Hasenpfeffer or Labskaus these would not usually be considered an Eintopf though the technical difference is minor longer cooking times and fewer vegetables Ewedu vegetable stew from Nigeria Fabada asturiana an Asturian bean and meat stew Feijoada Brazilian or Portuguese bean stew Farikal traditional Norwegian stew with lamb or mutton and white cabbage Fozelek a thick Hungarian vegetable dish Gaisburger Marsch a German dish of stewed beef served with Spatzle and potatoes Gheimeh an Iranian stew with cubed lamb and yellow split peas Ghormeh sabzi an Iranian stew with green herbs dried limes beans and sheep meat Goulash a Hungarian meat stew with paprika Gumbo a Louisiana creole dish Hachee a Dutch type of stew with wine or vinegar Haleem an Indian Pakistani lentil and beef stew Hasenpfeffer a sour marinated rabbit stew from Germany Hayashi rice a Japanese dish of beef onions and mushrooms in red wine and demi glace sauce served with rice Irish stew made with lamb or mutton potato onion and parsley Ishtu a curry in Kerala India made from chicken or mutton potato and coconut milk 5 Istrian stew or yota or jota a dish popular in Croatian and Slovenian Istra and NE Italy I tal stew a Rastafarian vegan dish of mostly Caribbean root vegetables and spices Jjigae a diverse range of Korean stews Kaldereta a goat meat stew from the Philippines Kalops a traditional Swedish beef stew with onions and carrots served with potatoes and pickled beets Kare kare stewed beef or oxtail and vegetables in peanut sauce from the Philippines Karelian hot pot from the region of Karelia in eastern Finland Kharcho is a traditional Georgian soup containing beef rice cherry plum puree and chopped walnuts Khash a traditional Armenian Azerbaijani dish of pig s or cow s feet 6 Khoresht a variety of Persian stews often prepared with saffron Kokkinisto Greek stew with red meat in a tomato passata with shallots cinnamon and other spices Kuurdak a type of stew from Central Asia Kuzhambu also called Pulusu or Saaru depending on region a range of stews from southern India based on tamarind broth and vegetables meat or fish Lobscouse a Norwegian stew with beef potato onion and carrot Lancashire hotpot an English stew Lecso a summertime favourite in Hungary vegetable stew with bell pepper and tomato as main ingredients Linseneintopf lentil stew Lobby a stew from Staffordshire England Locro a stew mainly in the Andes region Machanka a Belarus and Ukraine pork stew Matelote a French fish stew made with freshwater fish fish stock and wine Mechado a Philippine beef stew Moppelkotze Moqueca a Brazilian stew with fish or shrimp crab or other seafoods as its main ingredient Muckalica a Serbian stew Nihari a Pakistani beef stew made overnight and served for breakfast Nikujaga a Japanese beef and potato stew Oil down national dish of Grenada made of breadfruit salted meat chicken dumplings callaloo coconut milk spices Olla podrida a Spanish red bean stew Pasticada a Croatian stew from the region of Dalmatia Peperonata an Italian stew made with peppers Pepposo a Tuscan beef stew Pescado blanco a white fish stew from Patzcuaro Michoacan Mexico Pichelsteiner a traditional German stew Porkolt a Hungarian meat stew resembling goulash flavoured with paprika Potjiekos a South African stew Pot au feu a simple French beef stew Pozole a Mexican stew or soup Puchero a stew from Andalusia Spain also common in South America and the Philippines Ratatouille a French vegetable stew Ragout de porc a French pork stew Sambar a thick vegetable stew from South India Sancocho a stew from the Caribbean Scouse a stew commonly eaten by sailors throughout Northern Europe popular in seaports such as Liverpool Semur a typical Indonesian stew with beef or chicken potatoes carrots various spices and kecap manis sweet soy sauce Steckrubeneintopf based on rutabaga Slumgullion a watery stew of meat and vegetables Tagine a Moroccan stew named after the conical pot in which it is traditionally cooked or served Tocană a Romanian stew prepared with tomato garlic and sweet paprika Tharid a traditional Arab stew of bread in broth Wat an Ethiopian and Eritrean stew Waterzooi a Belgian stew Yahni a Greek giaxni Turkish and Persian stewSee also edit nbsp Food portalBraising Casserole Curry Hot pot Jjigae Jugging List of foods Nabemono Perpetual stew Pottage SoupReferences edit BBC A History of the World About Transcripts Episode 10 Jomon pot World s Oldest Pottery Used to Cook Fish in Japan JOMON FOOD Facts and Details Taillevent Viandier Manuscrit du Vatican www staff uni giessen de Retrieved 2017 01 27 Byron George Gordon Byron Baron 1891 01 01 The Poetical Works of Lord Byron With Memoir and the Original Explanatory Notes amp c F Warne and Company Koshi Ishtu Kerala Chicken Stew Recipe Food com 265726 Leo M L Nollet Fidel Toldra 1 April 2011 Handbook of Analysis of Edible Animal By Products CRC Press pp 9 ISBN 978 1 4398 0361 5 External links edit nbsp Wikimedia Commons has media related to Stews nbsp Wikibooks Cookbook has a recipe module on Stews nbsp Look up stew in Wiktionary the free dictionary Stew recipes Food com Retrieved from https en wikipedia org w index php title Stew amp oldid 1187301670, 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