Stews
Stews
Stews (/stjuːz/) are a type of cooking method that involves slow cooking of ingredients in a liquid. The term is derived from the Old French word 'estuver', meaning to enclose in a closed vessel.
Etymology
The word "stew" is said to come from the Old French word 'estuver', and this term is believed to be a derivative of the Latin word 'stufa', meaning to heat or to steam.
Definition
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), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used.
Types of Stews
There are many types of stews across different cultures. Some of the popular ones include:
- Beef stew: A traditional stew made with beef, vegetables and a thick broth.
- Goulash: A Hungarian stew made with meat, vegetables, and paprika.
- Bouillabaisse: A traditional Provençal fish stew originating from the port city of Marseille.
- Ratatouille: A French Provençal stewed vegetable dish, originating in Nice.
Related Terms
- Braising: A similar cooking method where ingredients are first seared, then cooked in a small amount of liquid at a lower temperature.
- Soup: A similar dish that is more liquid than a stew; while soup is often served as a first course, stews act as a main course.
- Casserole: A large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel.
External links
- Medical encyclopedia article on Stews
- Wikipedia's article - Stews
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