A stew is a dish of solid food ingredients cooked together in liquid and served in the resulting gravy, made from meats, seafood or vegetables. It is typically simmered rather than boiled, at a relatively low temperature that lets flavors mingle and tenderizes tougher cuts of meat over time. The liquid, usually water, stock or a little wine, is often thickened by reduction or with flour, cornstarch or a roux to give the finished dish its characteristic body.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Period, From (Year) Origin Region Connections
In Cuisine
Uses Ingredient
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Stew (Wikipedia)
Sources
1. Stew (Wikipedia)
Lead section
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Article text
The world's oldest known evidence of stew was found in Japan, dating to around 5000 BC during the Jōmon period.
- In Cuisine: Japanese Cuisine, Wikipedia category list
- Uses Ingredient: Carrot, Infobox food/dish main_ingredient field
- Uses Ingredient: Celery, Infobox food/dish main_ingredient field
- Uses Ingredient: Parsnip, Infobox food/dish main_ingredient field
- Uses Ingredient: Potato, Infobox food/dish main_ingredient field
- Uses Ingredient: Onion, Infobox food/dish main_ingredient field
- Uses Ingredient: Beef, Infobox food/dish main_ingredient field
- In Group: East Asian Stews, Braises and Sauced Dishes, lead paragraph
View the Source2. Stew (Wikidata)
P495 (country of origin): FranceQuote, P495 (country of origin): France
France
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