stoven

Stoven is a cooking technique rooted in Dutch and Flemish cuisine that refers to braising or stewing slowly in a closed pot with a modest amount of liquid. The method aims to tenderize tougher cuts and concentrate flavors by simmering gently for an extended period, often with aromatics and vegetables.

Etymology and usage: The term derives from Dutch stoof, meaning a stew or braising pot. Stoven describes the act of cooking slowly in such a pot, typically on the stove or in an oven, with the lid on to preserve moisture.

Method and ingredients: In practice, cooks brown meat to develop flavor, then remove it and sauté onions or other aromatics in the same pot. The meat is returned, liquid (stock, beer, wine, or water) is added to come partway up the meat, and seasonings are added. The pot is covered and kept at a low simmer until the meat becomes tender and the sauce thickens. The technique is versatile and can use beef, pork, lamb, or game, often with root vegetables and herbs. Beer or wine is common liquid choices in many regional variations.

Regional dishes and variations: In the Netherlands and Belgium (Flanders), stoven yields classic dishes such as stoofvlees or stoverij, a beer-braised beef stew typically served with potatoes or bread. Variations may incorporate onions, carrots, mushrooms, or prunes, depending on local tradition and recipe.

See also: Braise, Stew, Dutch oven.