Stew

Stew
	Lamb and lentil stew
Type	Stew
Main ingredients	Vegetables (carrots, celery, parsnips, potatoes, onions, beans, mushrooms, etc.), meat, (such as beef) and a liquid such as water, wine, beer or stock
	Cookbook: Stew; Media: Stew;

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. 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 and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

*Cocido montañés* or highlander stew, a common Cantabrian dish

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 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 fat and flour. Thickeners like cornstarch, potato starch, or arrowroot may also be used.

History

Ohaw, Ainu fish and vegetables stew from northern Japan

Stews have been made since ancient times. The world's oldest known evidence of stew was found in Japan, dating to the Jōmon period.^[1]^[2]

Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them.

Irish stew

There are recipes for pork stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it.^[3]

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."^[4]

Types

Karelian stew

Meat-based 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

A beef stew

A bowl of bigos

Claypot beef stew with potatoes and mushrooms

Japanese cream stew

A traditional bouillabaisse from Marseille, with the fish served separately from the soup

Brongkos, Javanese stew

Cochinita pibil, cooling in the pan after cooking

Goulash in a traditional "bogrács"

Pichelsteiner

Beef yahni

A pork stew (ragoût de porc)

Baeckeoffe, a potato stew from Alsace
Beef bourguignon, a French dish of beef stewed in red burgundy wine
Bigos, a traditional stew in Polish cuisine
Birria, a traditional 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
Brongkos, a spicy Javanese meat with beans stew from Indonesia, made of Pangium edule, coconut milk, and various spices
Brunswick stew, from Virginia and the Carolinas
Burgoo, a Kentuckian stew
Brudet, fish stew from Dalmatia regions, known in Greece as bourdeto
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 lamb chops, coriander and tarragon leaves, and white wine
Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic
Charquicán, a Chilean dish
Chicken mull, whole chicken and seasonings
Chicken paprikash, chicken stew with paprika
Chili con carne, a meat and chili pepper stew originating in Texas
Chilorio, a pork stew from Sinaloa, Mexico
Cincinnati chili, developed by Macedonian immigrants from Greece immigrants in the Cincinnati area
Cholent, a slow-cooked Jewish dish
Chorba (also spelt "shorba"), a stew like soup dish found in various North African, 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 Odisha, India; contains pulses with vegetables
Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs
Dinuguan, pork blood stew from the Philippines
Eintopf, (one pot) the German word for a stew: many different regional specialty recipes for Eintopf are known in Germany. For example, the Kassel area has a type called Lumben un Fleeh in the local dialect (Standard German: Lumpen und Flöhe – rags and fleas), which is quite similar to Irish stew. There are thicker German stews such as Hasenpfeffer or Labskaus; these would not usually be considered an Eintopf, though the technical difference is minor (longer cooking times and fewer vegetables)
Ewedu, vegetable stew from Nigeria
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^[5]
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
Kaldereta, a goat meat stew from the Philippines
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
Kharcho is a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts
Khash, a traditional Armenian/Azerbaijani dish of pig's or cow's feet ^[6]
Khoresht, a variety of Persian stews, often prepared with saffron
Kokkinisto, Greek stew with red meat, in a tomato passata with shallots, cinnamon, and other spices
Kuurdak, a type of stew from Central Asia
Kuzhambu, (also called Pulusu or Saaru, depending on region) a range of stews from southern India based on tamarind broth and vegetables, meat or fish
Lobscouse, 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
Linseneintopf ("lentil stew")
Lobby, a stew from Staffordshire, England
Locro, a stew (mainly in the Andes region)
Machanka, a Belarus and Ukraine pork stew
Matelote, a French fish stew made with freshwater fish, fish stock, and wine
Mechado, a Philippine beef stew
Moppelkotze
Moqueca, a Brazilian stew with fish (or shrimp, crab, or other seafood) as its main ingredient
Mućkalica, a Serbian stew
Nihari, an Indian meat stew, usually made with goat, chicken, lamb and less commonly beef. It is 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, and spices
Olla podrida, a Spanish red bean stew
Pašticada, a Croatian stew from the region of Dalmatia
Peperonata, an Italian stew made with peppers
Pepposo, a Tuscan beef stew
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
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
Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices, and kecap manis (sweet soy sauce)
Steckrübeneintopf (based on rutabaga)
Slumgullion, a watery stew of meat and vegetables
Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked or served
Tocană, a Romanian stew prepared with tomato, garlic, and sweet paprika
Tharid, a traditional Arab stew of bread in broth
Wat, an Ethiopian and Eritrean stew
Waterzooi, a Belgian stew
Yahni, a Greek (γιαχνί), Turkish, and Persian stew