Vegetable Stew Recipe Biography
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. 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), allowing flavors to mingle.
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 or 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. Thickeners like cornstarch or arrowroot may also be used.
Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.[1]
Stews have been made since ancient times. Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it 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 way an ox, or any other sacrificial beast, is ingeniously made to boil itself."
Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in.[citation needed] There is archaeological evidence of these practices going back 8,000 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 by the French chef known as Taillevent, has ragouts or stews of various types in it.[citation needed]
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.[citation needed]
The first written reference to 'Irish stew' is in Byron's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew."[citation needed]
carne, Mexican-American meat and chili pepper stew;
Chili sin carne, a meatless American adaptation of the Mexican dish;
Chilorio, a pork stew from Sinaloa, Mexico;
Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area;
Cholent, a slow-cooked Jewish dish eaten on the Shabbat;
Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines;
Cochinita pibil, an orange color pork stew from Yucatán, Mexico;
Cotriade, a fish stew from Brittany;
Cozido, a traditional Portuguese stew. In Spain, it is called cocido;
Cream stew, a yōshoku Japanese white stew;
Crow stew, a sour cream-based stew made with crow meat, popular in the United States during the Great Depression;
Daal, the Indian legume stew that has many varieties, a staple food throughout Asia;
Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs;
Dinuguan, pork blood stew from the Philippines;
Ewedu, vegetable stew from Nigeria
Eintopf, (one pot) a German stew that includes a vast number of unlimited ingredients.
Fabada Asturiana, an asturian 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 peas;
Ghormeh Sabzi, an Iranian stew with green herbs, dried limes, beans and meat;
Goulash, a Hungarian meat stew with paprika;
Gumbo, a Louisiana creole dish;
Hachee, a Dutch type of stew with wine or vinegar.
Haleem, a Pakistani lentil and beef stew;
Hasenpfeffer, a sour, marinated rabbit stew from Germany;
Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice;
Irish stew, made with lamb or mutton, potato, onion and parsley
Ishtu, a curry in Kerala, India made from chicken or mutton, potato, and coconut milk;[2]
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 root vegetables and spices;
Jjigae, a diverse range of Korean stews;
Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets;
Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the Philippines;
Karelian hot pot, from the region of Karelia in eastern Finland;
Khash, a stew from Armenia and Georgia; it is known as "Paça Çorbası ("Soup of Feet" in Turkish) in Turkey.
Khoresht, a variety of Persian stews, often prepared with saffron;
Kokkinisto, a Greek stew with red meat, in a tomato passata with shallots, cinnamon and other spices;
Lancashire Hotpot, an English stew;
Lecsó, a summertime favourite in Hungary, vegetable stew with paprika and tomato as main ingredients;
Locro, a South American stew (mainly in the Andes region);
Machanka, a Belarus and Ukraine pork stew
Mechado, a Philippine beef stew;
Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient;
Nihari, a Pakistani beef stew made overnight and served for breakfast;
Nikujaga, a Japanese beef and potato stew;
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 or 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. Thickeners like cornstarch or arrowroot may also be used.
Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.[1]
Stews have been made since ancient times. Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it 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 way an ox, or any other sacrificial beast, is ingeniously made to boil itself."
Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in.[citation needed] There is archaeological evidence of these practices going back 8,000 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 by the French chef known as Taillevent, has ragouts or stews of various types in it.[citation needed]
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.[citation needed]
The first written reference to 'Irish stew' is in Byron's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew."[citation needed]
carne, Mexican-American meat and chili pepper stew;
Chili sin carne, a meatless American adaptation of the Mexican dish;
Chilorio, a pork stew from Sinaloa, Mexico;
Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area;
Cholent, a slow-cooked Jewish dish eaten on the Shabbat;
Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines;
Cochinita pibil, an orange color pork stew from Yucatán, Mexico;
Cotriade, a fish stew from Brittany;
Cozido, a traditional Portuguese stew. In Spain, it is called cocido;
Cream stew, a yōshoku Japanese white stew;
Crow stew, a sour cream-based stew made with crow meat, popular in the United States during the Great Depression;
Daal, the Indian legume stew that has many varieties, a staple food throughout Asia;
Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs;
Dinuguan, pork blood stew from the Philippines;
Ewedu, vegetable stew from Nigeria
Eintopf, (one pot) a German stew that includes a vast number of unlimited ingredients.
Fabada Asturiana, an asturian 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 peas;
Ghormeh Sabzi, an Iranian stew with green herbs, dried limes, beans and meat;
Goulash, a Hungarian meat stew with paprika;
Gumbo, a Louisiana creole dish;
Hachee, a Dutch type of stew with wine or vinegar.
Haleem, a Pakistani lentil and beef stew;
Hasenpfeffer, a sour, marinated rabbit stew from Germany;
Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice;
Irish stew, made with lamb or mutton, potato, onion and parsley
Ishtu, a curry in Kerala, India made from chicken or mutton, potato, and coconut milk;[2]
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 root vegetables and spices;
Jjigae, a diverse range of Korean stews;
Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets;
Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the Philippines;
Karelian hot pot, from the region of Karelia in eastern Finland;
Khash, a stew from Armenia and Georgia; it is known as "Paça Çorbası ("Soup of Feet" in Turkish) in Turkey.
Khoresht, a variety of Persian stews, often prepared with saffron;
Kokkinisto, a Greek stew with red meat, in a tomato passata with shallots, cinnamon and other spices;
Lancashire Hotpot, an English stew;
Lecsó, a summertime favourite in Hungary, vegetable stew with paprika and tomato as main ingredients;
Locro, a South American stew (mainly in the Andes region);
Machanka, a Belarus and Ukraine pork stew
Mechado, a Philippine beef stew;
Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient;
Nihari, a Pakistani beef stew made overnight and served for breakfast;
Nikujaga, a Japanese beef and potato stew;
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Vegetable Stew Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
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