What Does It Mean to Give Someone Beef Stew

Combination of solid food ingredients

This commodity is virtually the food. For NBA player nicknamed Beef Stew, see Isaiah Stewart.

Stew

Lamb and lentil stew
Type	Stew
Principal ingredients	Vegetables (carrots, potatoes, onions, beans, mushrooms, etc.), meat, (such every bit beef) and a liquid such as water, wine, beer or stock
Cookbook: Stew Media: Stew

A stew is a combination of solid food ingredients that accept been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for tedious-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While h2o can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may besides be added. Stews are typically cooked at a relatively depression temperature (simmered, not boiled), allowing flavours to mingle.

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the tedious moist heat method. This makes it popular in low-toll cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry out.

Stews are thickened past reduction or with flour, either by coating pieces of meat with flour earlier searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. Thickeners like cornstarch, potato starch, or arrowroot may too be used.

Stews are like to soups, and in some cases there may not be a clear stardom between the ii. Generally, stews have less liquid than soups, are much thicker and crave longer cooking over low rut. While soups are near always served in a bowl, stews may be thick enough to be served on a plate with the gravy every bit a sauce over the solid ingredients.^[i]

History [edit]

Ohaw, Ainu fish and vegetables stew from northern Nihon

Stews have been made since ancient times. The globe's oldest known prove of stew was found in Japan, dating to the Jōmon menstruation.^{[two] [3]} Additionally, Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil information technology like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this style an ox, or any other sacrificial beast, is ingeniously made to eddy itself."^{[ citation needed ]}

Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures^{[ who? ]} used the shells of big mollusks (clams etc.) to boil foods in.^{[ commendation needed ]} There is archaeological evidence^{[ where? ]} of these practices going dorsum eight,000 years or more.^{[ citation needed ]}

There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known equally Taillevent, has ragouts or stews of various types in it.^[4]

The get-go written reference to 'Irish stew' is in Byron's "The Devil'southward Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish gaelic stew."^[5]

As role of the Eintopfsonntag campaign, from 1933 the Nazi party fabricated a midday Lord's day eintopf (stew) obligatory on some days:^{[half dozen]} in detail as office of the Winterhilfe, the first Sun of the month from October until March was declared Eintopfsonntag.

Types [edit]

Meat-based white stews also known equally blanquettes or fricassées are made with lamb or veal that is fair-skinned or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, earlier a browned mirepoix and sometimes browned flour, stock and vino are added. In that location also exists stew which tin can exist fabricated without meat, this is eaten with other not-fleshy alternatives like Tofu.

Listing of stews [edit]

Claypot beef stew with potatoes and mushrooms

Dubu jjigae (Korean tofu stew)

A pork stew (ragoût de porc)

• Baeckeoffe, a potato stew from Alsace
• Beefiness bourguignon, a French dish of beef stewed in red burgundy wine
• Beef Stroganoff, a stew with beef from Russia
• Bigos, a traditional stew in Polish cuisine
• Birria, a traditional stew from Mexico
• Bo Kho (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam
• Bollito misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy
• Booyah, an American meat stew
• Bosnian Pot, a stew with beef or lamb which is a national dish in Bosnia and Herzegovina
• Bouillabaisse, a fish stew from Provence
• Brongkos, a spicy Javanese meat with beans stew from Republic of indonesia, fabricated of Pangium edule, coconut milk, and various spices
• Brunswick stew, from Virginia and the Carolinas
• Burgoo, a Kentuckian stew
• Brudet, fish stew from Dalmatia regions, known in Greece every bit bourdeto
• Caldeirada, a fish stew from Portugal
• Carbonade flamande (Stoofvlees), a traditional Belgian beefiness and onion stew made with Belgian beer
• Cawl, a Welsh stew
• Chakapuli, a Georgian stew made with lamb chops, coriander and tarragon leaves, and white wine
• Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic
• Charquicán, a Chilean dish
• Chankonabe, a Japanese dish flavoured with soy sauce or miso: Chankonabe is traditionally eaten by sumo wrestlers
• Chicken stew, whole chicken and seasonings
• Craven paprikash, chicken stew with paprika
• Chili con carne, a meat and chili pepper stew originating in Texas
• Chilorio, a pork stew from Sinaloa, Mexico
• Cincinnati chili, developed by Macedonian immigrants from Greece immigrants in the Cincinnati area
• Cholent, a slow-cooked Jewish dish
• Chorba (also spelt "Shorba"), a stew similar soup dish establish in various Due north African, Middle Eastern, Primal Asian, South Asian, and European cuisines
• Cochinita pibil, an orange colour pork stew from Yucatán Peninsula, United mexican states
• Cocido, a traditional Spanish and Portuguese strew with many variants (madrileño, montañés, à portuguesa, etc.)
• Cotriade, a fish stew from Brittany
• Cream stew, a yōshoku Japanese white stew
• Crow stew, a sour cream-based stew made with crow meat, pop in the United States during the Great Depression
• Daal, the Indian legume stew that has many varieties, a staple food throughout Asia
• Dalma, a traditional dish of Orrisha, Bharat, contain pulses with vegetable
• Daube, a French stew made with cubed beefiness braised in wine, vegetables, garlic, and herbs
• Dinuguan, pork blood stew from the Philippines
• Eintopf, (one pot) the German discussion for a stew: many different regional specialty recipes for Eintopf are known in Germany; for instance, the Kassel expanse has a type called Lumben un Fleeh in the local dialect (Standard German: Lumpen und Flöhe - rags and fleas), which is quite similar to Irish gaelic stew. At that place are thicker German stews such as Hasenpfeffer or Labskaus; these would non commonly exist considered an Eintopf, though the technical divergence is minor (longer cooking times and fewer vegetables)
• Ewedu, vegetable stew from Nigeria
• Fabada asturiana, an Asturian edible bean and meat stew
• Feijoada, Brazilian or Portuguese bean stew
• Fårikål, traditional Norwegian stew with lamb or mutton and white cabbage
• Főzelék, a thick Hungarian vegetable dish
• Gaisburger Marsch, a German dish of stewed beef served with Spätzle and potatoes
• Gheimeh, an Iranian stew with cubed lamb and yellow split up peas
• Ghormeh sabzi, an Iranian stew with green herbs, dried limes, beans, and sheep meat
• Goulash, a Hungarian meat stew with paprika
• Gumbo, a Louisiana creole dish
• Hachee, a Dutch type of stew with vino or vinegar
• Haleem, an Indian - Pakistani lentil and beef stew
• Hasenpfeffer, a sour, marinated rabbit stew from Germany
• Hayashi rice, a Japanese dish of beef, onions and mushrooms in ruby-red vino and demi-glace sauce, served with rice
• Irish stew, made with lamb or mutton, potato, onion, and parsley
• Ishtu, a curry in Kerala, Bharat made from chicken or mutton, potato, and coconut milk^[seven]
• Istrian stew or yota, or jota, a dish popular in Croatian and Slovenian Istra and NE Italy
• I-tal Stew, a Rastafarian vegan dish of mostly Caribbean area root vegetables and spices
• Jjigae, a various range of Korean stews
• Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets
• Kare-kare, stewed beefiness or oxtail and vegetables in peanut sauce from the Philippines
• Karelian hot pot, from the region of Karelia in eastern Finland
• Kharcho is a traditional Georgian soup containing beef, rice, cherry-red plum purée, and chopped walnuts
• Khash, a traditional Armenian/Azerbaijani cluster dish of pig's or cow's feet ^[8]
• Khoresht, a diversity of Persian stews, often prepared with saffron
• Kokkinisto, Greek stew with red meat, in a tomato passata with shallots, cinnamon, and other spices
• Kuurdak, a type of stew from Central Asia
• Lapskaus, a Norwegian stew with beef, murphy, onion, and carrot
• Lancashire hotpot, an English language stew
• Lecsó, a summertime favourite in Republic of hungary, vegetable stew with bong pepper and lycopersicon esculentum equally principal ingredients
• Linseneintopf ("lentil stew")
• Lobby, a stew from Staffordshire, England
• Locro, a stew (mainly in the Andes region)
• Machanka, a Belarus and Ukraine pork stew
• Matelote, a French fish stew fabricated with freshwater fish, fish stock, and wine
• Mechado, a Philippine beef stew
• Moppelkotze
• Moqueca, a Brazilian stew with fish (or shrimp, crab, or other seafoods) every bit its main ingredient
• Mućkalica, a Serbian stew
• Nihari, a Pakistani beefiness stew made overnight and served for breakfast
• Nikujaga, a Japanese beef and potato stew
• Oil down, national dish of Grenada, fabricated of breadfruit, salted meat, chicken, dumplings, callaloo, coconut milk, spices
• Olla podrida, a Spanish ruby-red bean stew
• Pašticada, a Croatian stew from the region of Dalmatia
• Peperonata, an Italian stew made with peppers
• Pepposo, a Tuscan beef stew
• Pescado Blanco, a white fish stew from Pátzcuaro, Michoacán, Mexico
• Pichelsteiner a traditional German stew
• Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika
• Potjiekos, a South African stew
• Pot-au-feu, a simple French beef stew
• Pozole, a Mexican stew or soup
• Puchero, a stew from Andalusia, Spain, also common in Due south America and the Philippines
• Pulusu, is a course of stew from Andhra Pradesh in India that is typically sour and cooked with tamarind paste
• Ratatouille, a French vegetable stew
• Ragoût de Porc, a French pork stew
• Sambar, a thick vegetable stew, from South India
• Sancocho, a stew from the Caribbean
• Scouse, a stew normally eaten by sailors throughout Northern Europe, popular in seaports such equally Liverpool
• Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices, and kecap manis (sweet soy sauce) from Indonesia
• Steckrübeneintopf (based on rutabaga)
• Slumgullion, a watery stew of meat and vegetables
• Tagine, a Moroccan stew, named later on the conical pot in which information technology is traditionally cooked or served
• Tocană, a Romanian stew prepared with tomato, garlic, and sweet paprika
• Tharid, a traditional Arab stew of breadstuff in goop
• Waterzooi, a Belgian stew
• Yahni, a Greek (γιαχνί), Turkish, and Persian stew

See also [edit]

• Braising
• Casserole
• Curry
• Hot pot
• Jugging
• Listing of foods
• Nabemono
• Perpetual stew
• Pottage
• Soup

References [edit]

1. ^ Soup vs. stew: Difference in details | The Journal Gazette Archived August xi, 2011, at the Wayback Motorcar
2. ^ BBC - A History of the Earth - Most: Transcripts - Episode ten - Jomon pot
3. ^ World's Oldest Pottery Used to Cook Fish in Nihon | JOMON FOOD | Facts and Details
4. ^ "Taillevent, Viandier (Manuscrit du Vatican)". www.staff.uni-giessen.de . Retrieved 2017-01-27 .
5. ^ Byron, George Gordon Byron Baron (1891-01-01). The Poetical Works of Lord Byron: With Memoir and the Original Explanatory Notes, &c. F. Warne and Visitor.
6. ^ Frost, Natasha (12 April 2018). "The Forgotten Nazi History of '1-Pot Meals'". Atlas Obscura . Retrieved ten July 2018.
7. ^ Koshi Ishtu – Kerala Craven Stew Recipe – Food.com – 265726
8. ^ Leo M.L. Nollet; Fidel Toldra (1 April 2011). Handbook of Assay of Edible Animal By-Products. CRC Printing. pp. 9–. ISBN978-1-4398-0361-five.

External links [edit]

Wikimedia Eatables has media related to Stews.

Look upwards stew in Wiktionary, the gratuitous lexicon.

• Stew recipes. Nutrient.com.
• Jäger-Eintopf (hunter's Stew) Recipe
• Recipe for Zürcher Eintopf

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Source: https://en.wikipedia.org/wiki/Stew

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