Learn About Stew

Close to soup, stew is a comfort easy appetizers dish in the cold of winter and rainy days. Best served steaming hot in a bowl, the stew is a long, slow simmered dish that nutrify both soul and stomach. Mothers and grandmothers make it as a main healthy meals dish for lunch or dinner, their stews sometimes never needing a written formula for it’s filed away in their culinary memories and produced out of ingredients on hand. A pot of stew simmering away and enwrapping the kitchen with its savory, meaty vapours makes the home a gratifying place to come home to.




Apart from beef, chicken and fish may also be used in making stews. Stew cooking videos online include beef stew with peas, catfish stew, chicken peanut butter stew, classic lamb stew, pork stew with squash and Mexican chicken stew appetizer recipes videos.

A stew is “a dish of meat and vegetables cooked easy in liquid in a closed dish or pan,” as specified by the Oxford English Dictionary. Cooks since the ancient times have been making several sorts of stew. In “A History of Stew” in the Food Reference website, various recipes had been published in old cookbooks—from the Roman Apicius’ cooking book to the French chef Taillevent and Herodotus. The making of cooking pots relieved the preparing of stews.

To the French, the stew is addressed ragout descended from the word

ragoûter, which means “to revive the taste,” as identified by its Wikipedia entry. Stews vary according to the meat used and its accompanying ingredients. Instances listed by the Food Reference website include the paprika-inflected Hungarian goulash, the coq au vin, beef stroganoff, and Boeuf Bourguignonne, the stew that chef and author Julia Child popularized in her book and show.

The elements of stew call for the meat, veggies and cooking liquid. Some of the meat cuts utilized in stewing takes round steak, chuck, chuck roast, bottom round roast, top round, pot roast and those labelled “stew meat.” You can buy the meats already pre-cut into dices or you can do the slicing yourself.

Stewing is also suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. Normally, stew formulas call for dredging the meat in flour and browning it in a frying pan before it’s cooked in the pot with the vegetables, spices, and the cooking liquid of choice—water, wine, stock or broth.