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A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot. The liquid usually becomes thickened as the ingredients are slowly cooked. Stew is often served as a hearty main dish.
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USDA Nutrition Facts |
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| Serving Size 1 cup, chopped or diced |
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| Calories 237 |
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| Protein 30g |
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| Total Fat 11g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 202mg |
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| Sodium 78mg |
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| Cholesterol 83mg |
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| Serving Size 1 cup, chopped or diced |
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| Calories 258 |
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| Protein 28g |
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| Total Fat 15g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 204mg |
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| Sodium 95mg |
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| Cholesterol 95mg |
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| Serving Size 1 cup, chopped or diced |
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| Calories 213 |
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| Protein 33g |
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| Total Fat 7g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 199mg |
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| Sodium 58mg |
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| Cholesterol 70mg |
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Stew term - Related Content |
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| Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb ... |
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| A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked ... |
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| A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served ... |
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| A type of thick stew containing whatever ingredients happen to be on hand when making it. Ingredients generally include meat, potatoes and a mixture of any type of vegetable that ... |
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| A type of stew originating in Ireland that is made with lamb or mutton, potatoes, onions, and seasonings. Occasionally stout beer is added to provide a richer flavor. The stew is ... |
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Stewing is a moist heat cooking process much like braising except that the turkey is submerged in liquid rather than being only surrounded by liquid as it is with braising. ... |
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Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with ... |
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| Braising | Stewing
Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and ... |
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Braising and stewing are very similar moist heat methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to ... |
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Braising and stewing are very similar methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce ... |
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| A sauce which can be served warm or cold, eaten on its own, or served as a topping on other food, such as cake, ice cream, pancakes, or waffles. |
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| Tasty and economical, meatballs make quick work of stew. Can be made ahead, refrigerated (up to several days), and reheated to serve. Use the rice option to make gluten-free version. |
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| Thick, rich comforting stew for the holiday season. |
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| This inexpensive cut of beef makes a wonderful stew. You could substitute canned beans, but dried beans cooked "from scratch" will take about as long as the stew will, and will taste better. |
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| With a garnish of seasoned croutons or oyster crackers, this soup is a tasty, savory favorite. |
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