Guisar

Guisar is a Spanish verb that means to cook by simmering in a sauce or to braise. The related noun guiso refers to the dish produced by this method—a stew or braised preparation in which meat, poultry, or vegetables are cooked slowly in a flavorful liquid. Typical guisos involve browning ingredients, then simmering them with aromatics such as onions, garlic, and herbs, and often a tomato-based or seasoned liquid to create a thick, savory sauce.

In culinary practice, guisos are a common feature across Spanish-speaking cuisines and their descendants. Regional variants exist, including carne guisada (beef stew), pollo guisado (chicken stew), and pescado guisado (fish stew). Although the exact ingredients and sauces differ, the core technique remains steady: low heat, extended cooking time, and a sauce that coats and tenderizes the main ingredients.

Etymology and usage notes: the term guisar stems from traditional stewing and braising practices and has wide usage in Spain, Latin America, and in Filipino cuisine, where similar dishes are referred to as guisado or guiso. The flavor base and accompanying components vary by region, with bases ranging from tomato-rich sofritos to wine, stock, or regional seasonings. Guisados are often associated with homestyle cooking and practical, everyday meals.

Overall, guisar describes both the method of cooking and the resulting dish in which ingredients are gently simmered in a flavorful sauce to become tender and well integrated in taste. Related concepts include guiso, guisado, and braise.