Stew
Stew
Cocido montañés or Highlander stew, a common Cantabrian dish
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.
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
A beef stew
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.
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
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
Irish stew
A traditional bouillabaisse from Marseille, with the fish served separately from the soup
Cochinita pibil, cooling in the pan after cooking
Goulash in a traditional "bogrács"
jjigae
Pichelsteiner
Chicken yahni
A pork stew (ragoût de porc)
Claypot beef stew with potatoes and mushrooms
Baeckeoffe, a potato stew from Alsace
Beef bourguignon, a French dish of beef stewed in red burgundy wine
Beef Stroganoff, a stew with beef from Russia
Bigos, a traditional stew in Polish cuisine
Birria, a goat stew from Mexico
Bo Kho, (Vietnamese: bò 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
Brunswick stew, from Virginia and the Carolinas
Burgoo, a Kentuckian stew
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 lamp chops, coriander and tarragon leaves and white wine
Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens and garlic
Charquicán, a Chilean dish
Chankonabe, a Japanese dish flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers
Chicken stew, whole chicken and seasonings
Chicken paprikash, chicken stew with paprika
Chili con carne, Mexican-American meat and chili pepper stew
Chili sin carne, a meatless American adaptation of the Mexican dish
Chilorio, a pork stew from Sinaloa, Mexico
Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area
Cholent, a slow-cooked Jewish dish
Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines
Cochinita pibil, an orange color pork stew from Yucatán Peninsula, Mexico
Cocido, a traditional Spanish and Portuguese strew with many variants (madrileño, montañés, à 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 Orrisha, India, contain ulses with vegetable
Daube, a French stew made with cubed beef braised in wine, vegetables, garlic and herbs
Dinuguan, pork blood stew from the Philippines
Ewedu, vegetable stew from Nigeria
Eintopf, (one pot) a German stew that includes a vast number of unlimited ingredients
Fabada asturiana, an Asturian bean and meat stew
Feijoada, Brazilian or Portuguese bean stew
Fårikål, traditional Norwegian stew with lamb or mutton and white cabbage
Főzelék, a thick Hungarian vegetable dish
Gaisburger Marsch, a German dish of stewed beef served with Spätzle 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[6]
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
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
Khash, a traditional Armenian dish of pig's or cow's feet.[7]
Khoresht, a variety of Persian stews, often prepared with saffron
Kokkinisto, a Greek stew with red meat, in a tomato passata with shallots, cinnamon and other spices
Kuurdak, a type of stew from Central Asia
Lapskaus, a Norwegian stew with beef, potato, onion and carrot
Lancashire hotpot, an English stew
Lecsó, a summertime favourite in Hungary, vegetable stew with bell pepper and tomato as main ingredients
Lobby, a stew from Staffordshire, England
Locro, a South American stew (mainly in the Andes region)
Machanka, a Belarus and Ukraine pork stew
Mechado, a Philippine beef stew
Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient
Mućkalica, 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
Pašticada, a Croatian stew from the region of Dalmatia
Peperonata, an Italian stew made with peppers
Pescado Blanco, a white fish stew from Pátzcuaro, Michoacán, Mexico
Pichelsteiner a traditional German stew
Pörkölt, 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
Pulusu, is a form of stew from Andhra Pradesh in India that is typically sour and cooked with tamarind paste
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 as Liverpool
The Stew, a stew from La Tour-du-Pin
Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices and kecap manis
Slumgullion, a watery stew of meat and vegetables
Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served
Tocană, a Romanian stew prepared with tomato, garlic and sweet paprika
Tharid, a traditional Arab stew of bread in broth
Waterzooi, a Belgian stew
Yahni, a Greek (γιαχνί), Turkish and Persian stew
See also
Braising
Casserole
Curry
Eintopf
Hot pot
Jugging
List of foods
Nabemono
Perpetual stew
Pottage
Soup