Stewed

Stewing is a moist-heat cooking method in which ingredients are simmered slowly in a relatively small amount of liquid until tender. The process often starts with browning the ingredients to deepen flavor, followed by adding liquid such as stock, wine, tomato, or water. The mixture is kept at a gentle simmer for an extended period, allowing flavors to meld and tougher cuts of meat or fibrous vegetables to become tender. The liquid may be reduced or thickened during cooking to form a sauce or stew.

In practice, stewing involves using small pieces of meat or vegetables fully submerged in liquid, with cooking times ranging from about one to several hours depending on the ingredients. Temperature is kept just below boiling to prevent harsh boiling, which can toughen meat and emulsify fat. Seasoning and aromatic vegetables such as onions, carrots, and herbs are commonly added. Some stews benefit from an initial browning step to develop depth of flavor, while others are prepared without searing.

Common varieties include beef stew, chicken stews, lamb stews, and vegetarian stews, with regional specialties such as Irish stew, French pot-au-feu, and Hungarian goulash or pörkölt. Stews are versatile, serving as economical ways to utilize inexpensive cuts of meat and seasonal produce, and they often improve in flavor when reheated.

In slang, “stewed” can mean very drunk, a usage found in British English and some other varieties of English. The term also describes foods prepared by stewing, such as stewed fruit (for example stewed apples) or stewed prunes. The word derives from the cooking method itself, through which ingredients are slowly simmered in liquid.