Stew

stewedstewingbeef stewstewscrawfish stewgjellëguisosIndian mutton vegetable souplamb stewsmaraq
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy, it can also be called a soup.wikipedia
702 Related Articles

Soup

soupscanned soupcondensed soup
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy, it can also be called a soup.
Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.

Stock (food)

stockchicken stockfond
While water can be used as the stew-cooking liquid, stock is also common.
It forms the basis of many dishes, particularly soups, stews and sauces.

Irish stew

Irishmutton stewstew
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."
Irish stew (stobhach / Stobhach Gaelach) is any variety of meat and root vegetable stew native to Ireland.

Ragout

ragoût
There are recipes for lamb 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.
The term ragout (French ragoût ) refers to a main-dish stew.

Beef bourguignon

boeuf bourguignonboeuf bourgignonBœuf bourguignon
Beef bourguignon, a French dish of beef stewed in red burgundy wine
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

Roux

panaderoux icing
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 of fat and flour.
Roux is used as a thickening agent for gravy, sauces, soups and stews.

Booyah (stew)

Booyahbouja
Booyah, an American meat stew
Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick stew, believed to have originated in Belgium, and made throughout the Upper Midwestern United States.

Bouillabaisse

bolhabaissabouillabaise
Bouillabaisse, a fish stew from Provence
Bouillabaisse (bolhabaissa ) is a traditional Provençal fish stew originating from the port city of Marseille.

Brunswick stew

Brunswick stew, from Virginia and the Carolinas
Brunswick stew is a traditional dish, popular in the American South, generally involving a tomato base, local beans, vegetables, and originally small game meat, though today often chicken.

Birria

Birria, a goat stew from Mexico
The dish is a spicy stew, traditionally made from goat meat or mutton, but occasionally from beef or chicken.

Cooking

cookerycookcooked
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy, it can also be called a soup.
Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients – this is a critical component of both stewing and sauce making.

Kho (cooking technique)

KhoBo Khobò kho
Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam
Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer" in which a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is braised on low heat in a mixture of fish sauce, sugar, and water or a water substitute such as young coconut juice.

Apicius

De re coquinariaApicio
There are recipes for lamb 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.
Hot kid or lamb stew. Put the pieces of meat into a pan. Finely chop an onion and coriander, pound pepper, lovage, cumin, garum, oil, and wine. Cook, turn out into a shallow pan, thicken with wheat starch. If you take lamb you should add the contents of the mortar while the meat is still raw, if kid, add it while it is cooking.

Charquicán

Charquicán, a Chilean dish
Charquicán is a stew dish that popular in Argentina, Chile, Peru, Bolivia and other countries in the Andean region.

Caldeirada

Portuguese fish stew
Caldeirada, a fish stew from Portugal
Caldeirada is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients A fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch.".

Chili con carne

chilichile verdechilis
Chili con carne, Mexican-American meat and chili pepper stew
Chili con carne or chilli con carne, meaning "chili with meat" and sometimes known as simply "chili" or "chilli", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans.

Mirepoix (cuisine)

mirepoixsoffrittowłoszczyzna
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.
Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces.

Chankonabe

chanko
Chankonabe, a Japanese dish flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers
Chankonabe is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.

Chakapuli

Chakapuli, a Georgian stew made with lamp chops, coriander and tarragon leaves and white wine
Chakapuli is a Georgian stew.

Chilean cuisine

ChileanChileChilean cuisine – Sweets, cakes, and desserts
Charquicán, a Chilean dish
Lunch was always bigger than dinner, starting with a dish called “De Residencia” of fish, meat, or poultry, followed by a “Guiso” stew with Choclo (fresh sweet corn) and potatoes.

Cholent

haminhaminadosadafina
Cholent, a slow-cooked Jewish dish
Cholent or hamin is a traditional Jewish stew.

Chicken mull

chicken stew
Chicken stew, whole chicken and seasonings
It is a type of stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients.

Potato

potatoesSolanum tuberosumIrish potatoes
Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef.
Potato chunks also commonly appear as a stew ingredient.

Beef

meatcattleFrozen Beef
Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef.
Moist heat cooking methods include braising, pot roasting, stewing and sous-vide.

Chorba

Shorpaçorbashorba
Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines
Chorba is one of various kinds of soup or stew found in national cuisines across the Balkans, North Africa, Central Europe, Eastern Europe, Central Asia, Middle East and the Indian subcontinent.