Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

Cocido montañés or Highlander stew, a common Cantabrian dish
For other uses, see Stew (disambiguation).
Stew
Lamb and lentil stew
TypeStew
Main ingredientsVegetables (carrots, potatoes, onions, beans, peppers, mushrooms, etc.), meat, (such as beef) and a liquid such as water or Stock

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 in low-cost cooking. Cuts having 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 of fat and flour. Thickeners like cornstarch or arrowroot may also be used.

Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.[1]

History
Ohaw, Ainu fish and vegetables stew from northern Japan

Stews have been made since ancient times. The world's oldest evidence of stew was found in Japan, also the place of the origin of fishing equipment.[2][3] Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself."

Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more.

Irish stew

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.[4]

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."[5]

Types
Karelian stew

In meat-based stews, 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.

List of stews
Main article: List of stews
A beef stew
Claypot beef stew with potatoes and mushrooms
A traditional bouillabaisse from Marseille, with the fish served separately from the soup
Brongkos, Javanese stew
Cochinita pibil, cooling in the pan after cooking
Goulash in a traditional "bogrács"
Dubu jjigae (Korean tofu stew)
Pichelsteiner
Beef yahni
A pork stew (ragoût de porc)
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See also

References
  1. Soup vs. stew: Difference in details | The Journal Gazette Archived August 11, 2011, at the Wayback Machine
  2. BBC - A History of the World - About: Transcripts - Episode 10 - Jomon pot
  3. World's Oldest Pottery Used to Cook Fish in Japan | JOMON FOOD | Facts and Details
  4. "Taillevent, Viandier (Manuscrit du Vatican)". www.staff.uni-giessen.de. Retrieved 2017-01-27.
  5. 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.
  6. Koshi Ishtu – Kerala Chicken Stew Recipe – Food.com – 265726
  7. 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.
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