A stew is a combination of solid food ingredients that have been cooked in liquid and served in the gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), 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, wine, stock, and beer are also common. Seasoning and flavouring may also be added. Stews are typically cooked at a low temperature (simmered, not boiled), allowing flavors to mingle.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. Stews may be thickened by coating pieces of meat with flour before searing.
Stews are similar to soups. 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.
tough (adj.) that is difficult to cut or eat:
poultry (n) the meat from birds such as chickens
stock (n) a liquid used to add flavour to food, made by
boiling meat or fish bones or vegetables in water
mingle (v) to mix or combine
seasoning (n) a substance that is added to savoury food to improve
tender (adj.) easy to cut or chew
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