estoufe

Estoufe is a French term that translates to "stew" or "braise" in English. It refers to a cooking method where food, typically meat and vegetables, is slowly cooked in a small amount of liquid in a covered pot. The process involves searing the main ingredient, usually meat, to develop flavor and color, before adding aromatics like onions, garlic, and herbs, and then a liquid such as wine, broth, or water. The pot is then covered and the food is allowed to simmer gently for an extended period, resulting in tender, flavorful dishes.

This slow cooking method breaks down tough connective tissues in meat, making it exceptionally tender and moist. The liquid also infuses the ingredients with flavor, creating a rich sauce or gravy as a byproduct. Estoufe dishes are often hearty and comforting, making them popular in colder weather. Examples of estoufe include classic French Boeuf Bourguignon, Coq au Vin, and various vegetable stews. The term emphasizes the long, slow cooking process that allows flavors to meld and deepen, transforming simple ingredients into a complex and satisfying meal.