Stewing is a combination cooking technique in which solid food ingredients, such as tougher cuts of meat like beef, pork, venison, rabbit or lamb, poultry, sausages, seafood, and a range of vegetables, are cooked together in liquid and served in the resulting gravy. Water is a common cooking liquid, though stock is also used, and a small amount of red wine or other alcohol, along with seasonings and flavorings, may be added. Stewing is carried out at a relatively low temperature over a longer period, which allows the flavors of the ingredients to mingle.
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Stew (Wikipedia)
In Group: Braising and Slow Stewing Methods, Lead paragraphQuote, In Group: Braising and Slow Stewing Methods, Lead paragraph
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method.
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