Astew is a combination of solidfoodingredients that have beencooked inliquid and served in the resultantgravy. Ingredients can include any combination ofvegetables and 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,stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour.Seasonings andflavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, notboiled), 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 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 aroux orbeurre manié, a dough consisting of equal parts fat and flour. Thickeners likecornstarch,potato starch, orarrowroot may also be used.
There are recipes for pork 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, hasragouts or stews of various types in it.[3]
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."[4]
Meat-based white stews also known asblanquettes orfricassées are made with lamb or veal that isblanched or lightlyseared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a brownedmirepoix and sometimes browned flour, stock and wine are added.
A beef stewA bowl ofbigosClaypot beef stew with potatoes and mushroomsJapanese cream stewA traditionalbouillabaisse fromMarseille, with the fish served separately from the soupRendang, Padang stewBrongkos, Javanese stewLithuanian beaver stew made of beaver meatCochinita pibil, cooling in the pan after cookingGoulash in a traditional"bogrács"PichelsteinerBeefyahniA pork stew (ragoût de porc)
Eintopf, (one pot) the German word for a stew: many different regional specialtyrecipes forEintopf are known in Germany. For example, theKassel area has a type calledLumben un Fleeh in the local dialect (Standard German:Lumpen und Flöhe –rags and fleas), which is quite similar toIrish stew. There are thicker German stews such asHasenpfeffer orLabskaus; these would not usually be considered anEintopf, though the technical difference is minor (longer cooking times and fewer vegetables)
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