Chef at 17:16, 14 August 2014

2014-08-14T17:16:33Z

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|description=In this category you will find recipes for stews and casseroles, many of which are cooked for a prolonged period of time so are suitable for slow
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[[Image:Slow cooked lamb tangia ready for the oven.jpg|thumb|right|300px|thumb|right|300px|[[Lamb tangia]] before 5 hours of stewing]]
In this category you will find recipes for stews and casseroles, many of which are cooked for a prolonged period of time so are suitable for [[slow cooking]]. {{Ideas and inspiration}}

Ingredients in a stew can include any combination of [[vegetables]] ([[potatoes]], [[beans]], etc.), [[fruits]] (such as [[peppers]] and [[tomatoes]]), [[meat]], [[poultry]], [[sausages]] and [[seafood]]. While water can be used as the stew-cooking liquid, [[wine]], [[stock]], and [[beer]] are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature ([[simmered]], not [[boiled]]), to allow flavours to combine.
The distinctions between stew, soup, and casserole are subtle and not always easy to judge. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a [[main course]] than as a [[starter]], unlike [[soup]]; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop.

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

Stews may be thickened by reduction, but are more often thickened with [[flour]], either by coating pieces of [[meat]] with [[flour]] before [[searing]], or by using a [[roux]] or [[beurre manié]], a [[dough]] consisting of equal parts of [[butter]] and [[flour]]. Other thickeners like [[cornflour]] (cornstarch) or [[arrowroot]] may also be used.
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Category:Stews and casseroles - Revision history

Chef at 17:16, 14 August 2014