Cooking of food (seared or unseared ) in liquid at simmering point, (mostly covered) for longer time to optimise doneness of tough meat and vegetables.
this means simmering food, generally meat, fish, poultry or game in a little liquid. Never let a stew boil. Only an occasional bubble should show on the surface of the liquid. Be careful not to add too much liquid. A stew should be thick, not like soup. Learn more...
cooking in a boiling liquid
A method of cooking where the food is immersed completely in liquid and cooked slowly over low heat. This can be used for meat, vegetables, and even fruit(note: stewed prunes are illegal to make under the age of 60 in most states).
Cooking food slowly in its own juices plus a little water in a covered vessel.
Cooking food by boiling it or allowing it to simmer in a small amount of liquid over direct heat.
A method of cooking in which food is covered with liquid and cooked in a covered pot on the stove.
Browning small pieces of meat, poultry, or fish, then simmering them with vegetables or other ingredients in enough liquid to cover them, usually in a closed pot on the stove, in the oven, or with a slow cooker.
In cooking, stewing means preparing vegetables or meat by simmering in liquid. Unlike braising, the ingredients are generally diced.