Stew

This article is about the food. For NBA player nicknamed Beef Stew, seeIsaiah Stewart.For other uses, seeStew (disambiguation).

Stew

Lamb and lentil stew
Type	Stew
Main ingredients	Vegetables(carrots,celery,parsnips,potatoes,onions,beans,mushrooms,etc.),meat,(such asbeef) and a liquid such aswater,wine,beerorstock
Cookbook: Stew Media: Stew

Astewis a combination of solidfoodingredientsthat have beencookedinliquidand served in the resultantgravy.Ingredients can include any combination ofvegetablesand may includemeat,especially tougher meats suitable for slow-cooking, such asbeef,pork,venison,rabbit,lamb,poultry,sausages,andseafood.While water can be used as the stew-cooking liquid,stockis also common. A small amount of red wine or other alcohol is sometimes added for flavour.Seasoningsandflavouringsmay also be added. Stews are typically cooked at a relatively low temperature (simmered,notboiled), allowing flavours to mingle.

Cocido montañésor highlander stew, a commonCantabriandish

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 withflour,either by coating pieces of meat with flour before searing or by using arouxorbeurre manié,a dough consisting of equal parts fat and flour. Thickeners likecornstarch,potato starch,orarrowrootmay also be used.

History

Ohaw,Ainufish and vegetables stew from northern Japan

Stews have been made since ancient times. The world's oldest known evidence of stew was found in Japan, dating to theJōmon period.

Amazoniantribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them.

Irish stew

There are recipes for lamb stews and fish stews in the Roman cookery bookApicius,believed to date from the 4th century AD.Le Viandier,one of the oldest cookbooks inFrench,written in the early 14th century by the French chef known asTaillevent,hasragoutsor stews of various types in it.

The first written reference to 'Irish stew' is inByron's "The Devil's Drive" (1814): "The Devil... dined on... a rebel or so in an Irish stew."

Types

Karelian stew

Meat-based white stews also known asblanquettesorfricasséesare made with lamb or veal that isblanchedor lightlysearedwithout browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a brownedmirepoixand sometimes browned flour, stock and wine are added.

List of stews

Main article:List of stews

A beef stew

A bowl ofbigos

Claypotbeef stew with potatoes and mushrooms

Japanese cream stew

A traditionalbouillabaissefromMarseille,with the fish served separately from the soup

Brongkos,Javanese stew

Cochinita pibil,cooling in the pan after cooking

Goulashin a traditional"bogrács"

Pichelsteiner

Beefyahni

A pork stew (ragoût de porc)

• Baeckeoffe,a potato stew fromAlsace
• Beef bourguignon,a French dish of beef stewed in redburgundy wine
• Bigos,a traditional stew in Polish cuisine
• Birria,a traditional stew from Mexico
• Bo kho(Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice fromVietnam
• 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 inBosnia and Herzegovina
• Bouillabaisse,a fish stew fromProvence
• Brongkos,a spicyJavanesemeat with beans stew from Indonesia, made ofPangium edule,coconut milk, and various spices
• Brunswick stew,fromVirginiaand theCarolinas
• Burgoo,aKentuckianstew
• Brudet,fish stew from Dalmatia regions, known in Greece asbourdeto
• 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
• Charquicán,aChileandish
• 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 fromSinaloa,Mexico
• Cincinnati chili,developed byMacedonian immigrants from Greeceimmigrants in theCincinnatiarea
• 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 fromYucatán Peninsula,Mexico
• Cocido,a traditional Spanish and Portuguese strew with many variants (madrileño,montañés,à portuguesa,etc.)
• Cotriade,a fish stew fromBrittany
• Cream stew,ayōshokuJapanese white stew
• Crow stew,asour cream-based stew made withcrowmeat, popular in the United States during theGreat Depression
• Daal,the Indianlegumestew 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 thePhilippines
• Eintopf, (one pot) the German word for a stew: many different regional specialtyrecipesforEintopfare known in Germany. For example, theKasselarea has a type calledLumben un Fleehin the local dialect (Standard German:Lumpen und Flöhe–rags and fleas), which is quite similar toIrish stew.There are thicker German stews such asHasenpfefferorLabskaus;these would not usually be considered anEintopf,though the technical difference is minor (longer cooking times and fewer vegetables)
• Ewedu,vegetable stew fromNigeria
• Fabada asturiana,anAsturianbean and meat stew
• Feijoada,Brazilian or Portuguesebeanstew
• Fårikål,traditionalNorwegianstew with lamb or mutton and white cabbage
• Főzelék,a thickHungarianvegetable dish
• Gaisburger Marsch,a German dish of stewed beef served withSpätzleand potatoes
• Gheimeh,anIranianstew with cubedlamband yellowsplit peas
• Ghormeh sabzi,an Iranian stew with greenherbs,driedlimes,beans,andsheep meat
• Goulash,a Hungarian meat stew withpaprika
• Gumbo,aLouisianacreole dish
• Hachee,a Dutch type of stew with wine or vinegar
• Haleem,an Indian-Pakistanilentilandbeefstew
• Hasenpfeffer,a sour, marinatedrabbitstew from Germany
• Hayashi rice,aJapanesedish of beef, onions and mushrooms in red wine anddemi-glacesauce, served with rice
• Irish stew,made withlambormutton,potato,onion,andparsley
• Ishtu,a curry inKerala,India made fromchickenormutton,potato,and coconut milk
• Istrian steworyota,orjota,a dish popular in Croatian and Slovenian Istra and NE Italy
• I-talstew, aRastafarianvegandish of mostly Caribbean root vegetables and spices
• Jjigae,a diverse range ofKoreanstews
• Kaldereta,a goat meat stew from thePhilippines
• 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 thePhilippines
• Karelian hot pot,from the region of Karelia in eastern Finland
• Kharchois a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts
• Khash,a traditionalArmenian/Azerbaijanidish of pig's or cow's feet
• Khoresht,a variety ofPersianstews, often prepared withsaffron
• Kokkinisto,Greekstew with red meat, in a tomatopassatawithshallots,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 ontamarindbroth and vegetables, meat or fish
• Lobscouse,a Norwegian stew with beef, potato, onion, and carrot
• Lancashire hotpot,an English stew
• Lecsó,a summertime favourite in Hungary, vegetable stew withbell pepperandtomatoas main ingredients
• Linseneintopf( "lentil stew" )
• Lobby,a stew from Staffordshire, England
• Locro,a stew (mainly in theAndesregion)
• Machanka,aBelarusandUkrainepork stew
• Matelote,aFrenchfish stew made with freshwater fish, fish stock, and wine
• Mechado,aPhilippinebeef stew
• Moppelkotze
• Moqueca,a Brazilian stew with fish (or shrimp, crab, or other seafood) as its main ingredient
• Mućkalica,a Serbian stew
• Nihari,an Indian meat stew, usually made with goat, chicken,lamband less commonlybeef.It is made overnight and served for breakfast.
• Nikujaga,aJapanesebeef and potato stew
• Oil down,national dish ofGrenada,made ofbreadfruit,salted meat,chicken,dumplings,callaloo,coconut milk,andspices
• Olla podrida,aSpanishred bean stew
• Pašticada,aCroatianstew from the region ofDalmatia
• Peperonata,an Italian stew made with peppers
• Pepposo,aTuscanbeef stew
• Pescado blanco,a white fish stew fromPátzcuaro,Michoacán,Mexico
• Pichelsteinera traditional German stew
• Pörkölt,a Hungarian meat stew resembling goulash, flavoured withpaprika
• Potjiekos,a South African stew
• Pot-au-feu,a simple French beef stew
• Pozole,aMexicanstew or soup
• Puchero,a stew fromAndalusia,Spain, also common in South America and thePhilippines
• Ratatouille,a French vegetable stew
• Ragoût 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 asLiverpool
• Semur,a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices, andkecap manis(sweet soy sauce)
• Steckrübeneintopf(based onrutabaga)
• Slumgullion,a watery stew of meat and vegetables
• Tagine,aMoroccanstew, 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 traditionalArabstew of bread in broth
• Wat,an Ethiopian and Eritrean stew
• Waterzooi,aBelgianstew
• Yahni,aGreek(γιαχνί),Turkish,andPersianstew

See also

• Braising
• Casserole
• Curry
• Hot pot
• Jjigae
• Jugging
• List of foods
• Nabemono
• Perpetual stew
• Pottage
• Soup

External links

• Stew recipes.Food.com.