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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 .
This is a list of notable stews.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, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
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Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
A perpetual stew, also known as forever soup, hunter's pot, [1] [2] or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is ...
TAKE a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt and nutmeg: stew all these together, and shake it up thick.
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Close-up view of an Irish stew, with a Guinness stout. Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, with ovens being practically unknown to the ancient Gaels. [5]