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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavorings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Stews are similar to soups, but it has less liquid than soups, are much thicker and require longer cooking over low heat. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews have been made since ancient times. The world’s oldest evidence of stew was found in Japan. Stew dishes are very popular in many countries like France, Germany, America, etc. Chicken stews are mainly used as side dishes. It can be made very quickly and easily. A hearty stew is a great way to fill up on a cold winter’s night.
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