Stew

Stew
Lamb and lentil stew
TypeStew
Main ingredientsVegetables (carrots, celery, parsnips, potatoes, onions, beans, mushrooms, etc.), meat, (such as beef) and a liquid such as water, wine, beer or stock

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 cuts of 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, white wine or other alcohol is sometimes added for increased flavour. Seasonings in the form of bouillon cubes or spices and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle for longer periods of time depending on the protein used.

Cocido montañés or Highlander stew, a common Cantabrian dish

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.