stewing

Stewing is a cooking method where ingredients, typically meat, poultry, or fish, are cooked in liquid over low heat. The process involves simmering at about 190°F (88°C), which tenderizes tougher foods and blends flavors. Ingredients are usually cut into cubes, jointed, or cut into steaks or chunks. For brown stews, meats and sometimes vegetables are seared before liquid is added. Common vegetables include carrots, onions, turnips, parsnips, potatoes, tomatoes, and celery. The sauce can be thickened with pureed vegetables, flour, or egg yolks. Stewing is found in cuisines worldwide, with examples like Hungarian goulash, Polish bigos, Irish stew, and French bouillabaisse. Braising is a related technique that combines covered roasting and steaming, where food is browned and then cooked in a sealed vessel with some liquid, differing from stewing where food is immersed.12