The Food Technology Web Site

Definition

A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.

Methods

All stews have a thickened consistency.

• Stewed foods may be cooked in a covered pan on the stove.

• Stewed foods may be cooked in a covered pan in the oven.

Advantages

• The meat juices are retained as part of the stew

• Correct slow cooking results in very little evaporation

• It is economic on fuel

• Nutrients are conserved

• Tough foods are tenderised

• Economical in labour because foods can be bulk cooked

Disadvantages

• Slow method

 

Examples of foods which you might choose to cook by stewing:

Fish, e.g. bouillabaisse (French fish soup/stew) Meat, e.g. goulash, minced beef, Irish stew, white stew of veal Poultry, e.g. chicken fricassee, curried chicken Vegetables, e.g. ratatouille