A method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time in a tightly covered pot. Stewing not only tenderizes tough pieces of meat but also allows the flavors of the ingredients to blend deliciously.

How to stew:

Cut meat into cubes (large, mediumm, or small): Cut meat uniformly so it will cook evenly. A boneless stew is more desirable than one with a bone.

Season with salt and pepper: Season at the begining of the cooking for the best results. Herbs and spices may also be added if desired.

Brown the meat, if desired: A brown stew is more desirable and also has more flavour than a white stew; however, if a white stew is desired, then this step is eliminated.

Cover the meat with a liquid: The meat should be entirely covered with the liquid so it will cook uniformly. The liquid used will be either stock or water.

Cover the stewing pot: The pot should be covered to shorten the cooking time and to retain the flavours.

Cook at a low temperature (about 250°F): Cooking at a low temperature will reduce shrinkage and preserve the flavours.

Add vegetables: The vegetables should be added when the meat is about three quarters done so that they will both be done cooking at the same time. Using this method of adding the vegetables, the stew will be more flavourful but will lack in appearance. The alternative method would be to cook each vegetable separately and when the meat is tender, add the cooked, drain vegetables. This last method may be the best because each vegetable cooks differently and this way you can be sure each will be tender. This last method also gives the stew a much nicer appearance.