Stew
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Arabbi
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/* List of stews */
[[Image:Beef Stew!.jpg|thumb|Beef Stew]]
[[Image:Lamb-stew.jpg|thumb|Lamb and Lentil Stew]]
{{otheruses4|food|the musician|Stew (musician)}}
A '''stew''' is a combination of [[solid]] [[food]] [[ingredients]] that have been [[cooked]] in [[water]] or other water-based liquid, typically by [[simmering]], and that are then served without being drained.
Ingredients in a stew can include any combination of [[vegetables]] ([[potatoes]], [[beans]], etc.), [[fruits]] (such as [[Capsicum|peppers]] and [[tomato]]es), [[meat]], [[poultry]], [[sausage]]s and [[seafood]]. While water can be used as the stew-cooking liquid, [[wine]], [[stock (food)|stock]], and [[beer]] are also common. [[Seasoning]] and [[flavouring]]s may also be added. Stews are typically cooked at a relatively low temperature ([[simmer]]ed, not [[boiled]]), to allow flavors to marry.
The distinctions between stew, [[soup]], and [[casserole]] are fine ones. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the [[Cooker|stove top (or range)]] or in the [[oven]], while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an [[oyster]] stew is thin bodied, more like a soup. The choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, or casserole.
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 in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction, but are more often thickened 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 of butter and flour. Other thickeners like [[cornstarch]] or [[arrowroot]] may also be used.
==History==
Food has been boiled since prehistoric times, first using naturally occurring vessels and later [[pottery]]. [[Herodotus]] says that the [[Scythia]]ns (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself." Some sources consider that this was how boiling was first done by primitive man, perhaps as long ago as ½ to 1 million years ago{{Fact|date=August 2007}}.
There is ample evidence that primitive tribes which survived into the 19th and 20th centuries boiled foods together. [[Amazon Rainforest|Amazonian]] tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more.
The Book of [[Genesis]] in the [[Hebrew Bible]] records that [[Esau]] traded his inheritance to his twin brother [[Jacob]] for a meal of [[lentil]] stew.<ref>Genesis 25:29-34</ref>
There are recipes for lamb stews & fish stews in the Roman cookery book ''[[Apicius]]'', believed to date from the 4th century. ''Le Viandier'', one of the oldest cookbooks in [[French language|French]], written by the French chef known as [[Taillevent]] (1310-1395, real name Guillaume Tirel) has [[ragout]]s or stews of various types in it.
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. [[Paprika]] was added in the 18th century.
The first written reference to '[[Irish stew]]' is in Byron's 'Devil's Drive' (1814): "The Devil . . . dined on . . . a rebel or so in an Irish stew.”
Popular recipes for regional stews, such as [[gumbo]], [[bouillabaise]], [[Brunswick stew]], and [[burgoo]] were published during the 19th century and increased in popularity during the 20th.
==Types of stew==
In meat-based stews, white stews, also known as ''blanquettes'' or ''fricassées'', are made with lamb or veal that is [[blanching|blanched]], or lightly [[searing|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 (cuisine)|mirepoix]], sometimes browned flour, stock and wine are added.
==List of stews==
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* [[Baeckeoffe]], a potato stew from [[Alsace]]
* [[Barbacoa]], a meat stew from [[Mexico]]
* [[Beef Bourguignon|Boeuf Bourguignon]], a French dish of beef stewed in red wine
* [[Birria]], a goat stew from Mexico
* [[Bouillabaisse]], a fish stew from [[Provence]]
* [[Booya (food)|Booya]], an American simple meat stew
* [[Brunswick stew]], from [[Virginia]] and the [[Carolinas]]
* [[Burgoo]], a [[Kentucky|Kentuckian]] stew
* [[Caldeirada]], a fish stew from [[Portugal]]
* Carbonnades a la Flamande, a Belgian beef stew with beer, mustard and laurel
* [[Carne Guisada]], a [[Tex-Mex cuisine|Tex-Mex]] stew
* [[Carnitas]], a pork meat stew from [[Michoacan]], [[Mexico]]
* [[Cassoulet]], a [[France|French]] bean stew
* [[Cawl]], a [[Wales|Welsh]] stew, usually with lamb and leeks
* [[Cazuela]], a beef and corn cobs stew from [[Sinaloa]], [[Mexico]]
* [[Chamin]], a [[Sephardic]] [[Jewish]] dish
* [[Chankonabe]], a Japanese dish consisting of large amounts of protein sources and vegetables stewed in chicken stock and flavoured with [[soy sauce]] or [[miso]]. Chankonabe is traditionally eaten by [[sumo]] wrestlers.
* [[Chakchouka]], a [[Cuisine of Tunisia|Tunisian]] and [[Cuisine of Israel|Israeli]] vegetable stew.
* [[Chili con carne]] (Mexican and [[Tex-Mex cuisine|Tex-Mex]])
* [[Chili sin carne]] (a meatless [[United States|American]] adaptation of the [[Mexican]] dish)
* [[Chilorio]], a regional pork stew from [[Sinaloa]], [[Mexico]]
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* [[Cholent]], an [[Ashkenazi]] dish
* [[Cochinita Pibil]], an orange color pork stew from [[Yucatan]], [[Mexico]]
* [[Cotriade]], a fish stew from [[Brittany]]
* [[Cocido]], a staple home-cooked stew in [[Spain]]. In [[Portugal]], it is called ''cozido''.
* [[Daube]]. a [[France|French]] stew
* [[Dike]]. a [[Mexican]] stew, consisting heavily of beef, potatoes, beans and onions. Sometimes referred to as [[Bourche]].
* [[Fabada Asturiana]], a [[Spanish cuisine|Spanish]] bean and meat stew
* [[Feijoada]], [[Brazil]]ian or [[Portugal|Portuguese]] [[bean]] stew.
* [[Gaisburger Marsch]], a [[Germany|German]] dish of stewed beef served with [[Spätzle]] and cooked potatoes, from [[Swabia]]
* [[Ghormeh Sabzi]], an [[Iran]]ian stew
* [[Goulash]], a [[Hungary|Hungarian]] [[paprika]] stew
* [[Gumbo]], a [[Louisiana]] creole dish thickened with okra.
* [[Hasenpfeffer]], a sour, marinaded [[rabbit]] stew from [[Germany]]
* [[Haleem]], a [[Pakistan]]i [[lentil]]/[[beef]] stew.
* [[Hayashi rice]], a [[Japanese cuisine|Japanese]] dish of beef, onions and mushrooms stewed in a red wine and [[demi-glace]] sauce, served with rice
* [[Irish stew]], made with [[Domestic sheep|lamb]] or [[mutton]], [[potato]], [[onion]] and [[parsley]]
* [[Jjigae]], a diverse range of spicy [[Korean cuisine|Korean]] stews.
* [[Karelian hot pot]]
* [[Khash (dish)|Khash]], a stew from [[Armenia]] and [[Georgia (country)|Georgia]].
* [[Khoresht]], a diverse range of [[Cuisine of Iran|Persian]] stews, often prepared with liberal amounts of [[saffron]].
* [[Lancashire Hotpot]], an [[England|English]] stew
* [[Locro]], a [[South America]]n stew (mainly in the [[Andes]] region)
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* [[Nikujaga]], a [[Japanese cuisine|Japanese]] beef and potato stew
* [[Olla podrida]], a [[Spanish cuisine|Spanish]] red bean stew
* [[Perpetual stew]]
* [[Peperonata]], an [[Italy|Italian]] stew
* [[Pescado Blanco]], a famous white fish stew from [[Patzcuaro]] [[Michoacan]] [[Mexico]]
* [[Pörkölt]], a [[Hungary|Hungarian]] meat stew resembling goulash, flavoured with [[paprika]]
* [[Pot au feu]], a simple French stew
* [[Puchero]], a [[South America]]n stew
* [[Ragout]], a highly seasoned French stew
* [[Ratatouille]], a French vegetable stew
* [[Red cooking]], a [[Cuisine of China|Chinese]] stewing technique.
* [[Sancocho]], a stew from the [[Caribbean]]
* [[Tajine]], a [[Cuisine of Morocco|Moroccan]] stew, named after the conical pot in which it is traditionally cooked and/or served in.
* [[Tharid]] a traditional [[Arab cuisine|Arab]] stew made of bread in broth
* [[Waterzooi]], a [[Cuisine of Belgium|Belgian]] stew
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== See also ==
{{Cookbook|Stews}}
{{wikt}}
* [[Casserole]]
* [[Jugging]]
* [[Hot pot]]
* [[Steamboat (food)]]
==References==
{{reflist}}
[[Category:Stews]]
[[Category:Cooking techniques]]
[[de:Eintopf]]
[[es:Guisado]]
[[fa:خورش ایرانی]]
[[fr:Potée]]
[[he:נזיד]]
[[ml:ഇഷ്ടു]]
[[nl:Stoofpot]]
[[ja:シチュー]]
[[no:Gryte (mat)]]
[[pl:Eintopf]]
[[pt:Guisado]]
[[ru:Айнтопф]]
[[sv:Gryta (maträtt)]]
[[tr:Yahni]]
[[zh:炖]]