A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes beef stew 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. 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.
Stews have been made since ancient times. The world’s oldest known evidence of stew was found in Japan, dating to the Jōmon period. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. The Devil dined on a rebel or so in an Irish stew.
Winterhilfe, the first Sunday of the month from October until March was declared Eintopfsonntag. 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. Brongkos, a spicy Javanese meat with beans stew from Indonesia, made of Pangium edule, coconut milk and various spices. Chankonabe, a Japanese dish flavoured with soy sauce or miso. Azerbaijani dish of pig’s or cow’s feet.
Matelote, a French fish stew made with freshwater fish, fish stock, and wine. Handbook of Analysis of Edible Animal By-Products. Look up stew in Wiktionary, the free dictionary. This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Heat 3 teaspoons of the oil in a large pot. Remove the beef from the pot and add the vinegar and wine.
Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.
