STEW

:''For the musician see Stew (musician)''.

A 'stew' is a combination of solid food ingredients that have been cooked in water or other water-based liquid, and that are then served without being drained.
Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer (in particular, for chili) are also common. Seasoning and flavourings may also be added, as may be thickeners like corn starch or flour. Stews are typically cooked at a relatively low temperature (simmered, 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 stove top 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.

Contents

History

list of stews

See also

External links

History

Food has been boiled since prehistoric times, first using naturally occurring vessels and later pottery. Herodotus says that the Scythians (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.
There is ample evidence that primitive tribes which survived into the 19th and 20th centuries boiled foods together. 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.
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, written by the French chef known as Taillevent (1310-1395, real name Guillaume Tirel) has ragouts 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.

list of stews

★ Baeckeoffe, a potato stew from Alsace

★ Boeuf Bourguignon, a French dish of beef stewed in red wine

★ Birria, a goat stew from Mexico

★ Bouillabaisse, a fish stew from Provence

★ Booya, an American simple meat stew

★ Brunswick stew, from Virginia and the Carolinas

★ Burgoo, a Kentuckian stew

★ Caldeirada, a fish stew from Portugal

★ Carbonnades a la Flamande

★ Carne Guisada, a Tex-Mex stew

★ Cassoulet, a French bean stew

★ Cawl, a Welsh stew

★ Chamin, a Sephardic Jewish dish

★ Chili con carne (Mexican)

★ Chili sin carne (a meatless American adaption of the Mexican dish)

★ Cholent, an Ashkenazi dish

★ Cotriade, a fish stew from Brittany

★ Curry (Indian and Southeast Asian curries are essentially stews)

★ Daube. a French stew

★ Fabada Asturiana, a Spanish bean and meat stew

★ Feijoada, Brazilian or Portuguese bean stew.

★ Gaisburger Marsch, a German dish of stewed beef served with Spätzle and cooked potatoes, from Swabia

★ Ghormeh Sabzi, an Iranian stew

★ Goulash, a Hungarian paprika stew

★ Gumbo

★ Hasenpfeffer, a sour, marinaded rabbit stew from Germany

★ Haleem, a Pakistani lentil/beef stew.

★ Hayashi rice, a Japanese dish of beef, onions and mushrooms stewed in a red wine and demi-glace sauce, served with rice

★ Irish stew, made with lamb or mutton, potato, onion and parsley

★ Karelian hot pot

★ Khash

★ Lancashire Hotpot, an English stew

★ Locro, a South American stew (mainly in the Andes region)

★ Nikujaga, a Japanese beef and potato stew

★ Olla podrida

★ Perpetual stew

★ Peperonata, an Italian stew

★ Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika

★ Pot au feu

★ Puchero, a South American stew

★ Ragout, a highly seasoned stew

★ Ratatouille, a French vegetable stew

★ Red cooking, a Chinese stewing technique.

★ Sancocho, a stew from the Caribbean

★ Steamboat. Many varieties of this East Asian style of cooking where ingredients are cooked in broth can be called stews. Examples include:

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★ Chankonabe and Yosenabe, Japanese dishes of meat, vegetables etc. stewed in chicken stock and flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers.

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★ Jjigae, various types of spicy Korean stews

★ Waterzooi, a Belgian stew

See also

★ Stewing

★ Khoreshts Persian Cuisine Stews

★ Hot pot

★ Steamboat (food)

External links

★ Stews at the recipe source

★ Stew as an egglepple tool

★ Crockpot stew recipe at nicolesauce.com