What Type of Meat Is in Beef Stew

May 31, 2022 Post a Comment

Combination of solid nutrient ingredients

Stew
Lamb and lentil stew
Type	Stew
Chief ingredients	Vegetables (carrots, potatoes, onions, beans, mushrooms, etc.), meat, (such as beef) and a liquid such as water, wine, beer or stock
Cookbook: Stew Media: Stew

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 whatever combination of vegetables and may include meat, specially tougher meats suitable for boring-cooking, such equally beef, pork, lamb, poultry, sausages, and seafood. While water tin be used as the stew-cooking liquid, stock is also common. A small amount of cherry-red vino is sometimes added for flavor. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively depression temperature (simmered, not boiled), allowing flavours to mingle.

Stewing is suitable for the to the lowest degree tender cuts of meat that become tender and juicy with the tiresome moist rut method. This makes it pop in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may hands become dry out.

Stews are thickened past reduction or with flour, either by coating pieces of meat with flour before searing, or past using a roux or beurre manié, a dough consisting of equal parts of fatty and flour. Thickeners like cornstarch, white potato starch, or arrowroot may also exist used.

Stews are similar to soups, and in some cases there may not be a articulate distinction between the 2. By and large, stews take less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost ever 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]

History [edit]

Ohaw, Ainu fish and vegetables stew from northern Nihon

Stews have been fabricated since aboriginal times. The world's oldest known evidence of stew was found in Japan, dating to the Jōmon menstruum.^[two] ^[3] Additionally, Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an brute's paunch, mix water with it, and boil it like that over the bone burn. 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 animate being, is ingeniously fabricated to eddy itself."^{[ commendation needed ]}

Amazonian tribes used the shells of turtles every bit vessels, humid the entrails of the turtle and various other ingredients in them. Other cultures^{[ who? ]} used the shells of big mollusks (clams etc.) to eddy foods in.^{[ commendation needed ]} There is archaeological evidence^{[ where? ]} of these practices going back viii,000 years or more.^{[ citation needed ]}

There are recipes for lamb stews and fish stews in the Roman cookery volume Apicius, believed to engagement from the fourth century Ad. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known every bit Taillevent, has ragouts or stews of various types in information technology.^[4]

The start written reference to 'Irish gaelic stew' is in Byron'south "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or and then in an Irish gaelic stew."^[5]

As part of the Eintopfsonntag campaign, from 1933 the Nazi party fabricated a midday Lord's day eintopf (stew) obligatory on some days:^[6] in particular as part of the Winterhilfe, the get-go Sunday of the month from October until March was declared Eintopfsonntag.

Types [edit]

Meat-based white stews also known as blanquettes or fricassées are made with lamb or veal that is blanched or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of crimson meat that are start seared or browned, earlier a browned mirepoix and sometimes browned flour, stock and vino are added. There also exists stew which tin be made without meat, this is eaten with other non-fleshy alternatives like Tofu.

List of stews [edit]

Claypot beefiness stew with potatoes and mushrooms

Dubu jjigae (Korean tofu stew)

A pork stew (ragoût de porc)

Baeckeoffe, a white potato stew from Alsace
Beef bourguignon, a French dish of beef stewed in carmine burgundy wine
Beef Stroganoff, a stew with beefiness from Russian federation
Bigos, a traditional stew in Smooth cuisine
Birria, a traditional stew from United mexican states
Bo Kho (Vietnamese: bò kho), a beefiness stew in rich seasonings, served with staff of life, noodle or plain rice from Vietnam
Bollito misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy
Booyah, an American meat stew
Bosnian Pot, a stew with beefiness or lamb which is a national dish in Bosnia and Herzegovina
Bouillabaisse, a fish stew from Provence
Brongkos, a spicy Javanese meat with beans stew from Republic of indonesia, made of Pangium edule, coconut milk, and various spices
Brunswick stew, from Virginia and the Carolinas
Bouillon, a Kentuckian stew
Brudet, fish stew from Dalmatia regions, known in Hellenic republic as bourdeto
Caldeirada, a fish stew from Portugal
Carbonade flamande (Stoofvlees), a traditional Belgian beef and onion stew made with Belgian beer
Cawl, a Welsh stew
Chakapuli, a Georgian stew made with lamb chops, coriander and tarragon leaves, and white vino
Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic
Charquicán, a Chilean dish
Chankonabe, a Japanese dish flavoured with soy sauce or miso: Chankonabe is traditionally eaten by sumo wrestlers
Chicken stew, whole chicken and seasonings
Craven paprikash, craven stew with paprika
Chili con carne, a meat and chili pepper stew originating in Texas
Chilorio, a pork stew from Sinaloa, Mexico
Cincinnati chili, developed by Macedonian immigrants from Hellenic republic immigrants in the Cincinnati expanse
Cholent, a slow-cooked Jewish dish
Chorba (besides spelt "Shorba"), a stew like soup dish plant in various North African, Middle Eastern, Central Asian, South Asian, and European cuisines
Cochinita pibil, an orangish color pork stew from Yucatán Peninsula, Mexico
Cocido, a traditional Spanish and Portuguese strew with many variants (madrileño, montañés, à portuguesa, etc.)
Cotriade, a fish stew from Brittany
Cream stew, a yōshoku Japanese white stew
Crow stew, a sour cream-based stew fabricated with crow meat, pop in the United States during the Great Depression
Daal, the Indian legume stew that has many varieties, a staple food throughout Asia
Dalma, a traditional dish of Orrisha, India, comprise pulses with vegetable
Daube, a French stew made with cubed beefiness braised in wine, vegetables, garlic, and herbs
Dinuguan, pork blood stew from the Philippines
Eintopf, (1 pot) the High german discussion for a stew: many different regional specialty recipes for Eintopf are known in Germany; for example, the Kassel area has a type chosen Lumben un Fleeh in the local dialect (Standard German: Lumpen und Flöhe - rags and fleas), which is quite similar to Irish stew. There are thicker German stews such as Hasenpfeffer or Labskaus; these would not usually be considered an Eintopf, though the technical difference is pocket-sized (longer cooking times and fewer vegetables)
Ewedu, vegetable stew from Nigeria
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, stale limes, beans, and sheep meat
Casserole, a Hungarian meat stew with paprika
Gumbo, a Louisiana creole dish
Hachee, a Dutch type of stew with wine or vinegar
Haleem, an Indian - 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 gaelic stew, made with lamb or mutton, murphy, onion, and parsley
Ishtu, a back-scratch in Kerala, Republic of india made from chicken or mutton, murphy, and coconut milk^[7]
Istrian stew or yota, or jota, a dish pop in Croatian and Slovene Istra and NE Italy
I-tal Stew, a Rastafarian vegan dish of generally 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 beefiness or oxtail and vegetables in peanut sauce from the Philippines
Karelian hot pot, from the region of Karelia in eastern Finland
Kharcho is a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts
Khash, a traditional Armenian/Azerbaijani dish of pig's or moo-cow'due south feet ^[8]
Khoresht, a multifariousness of Western farsi stews, often prepared with saffron
Kokkinisto, Greek stew with red meat, in a tomato passata with shallots, cinnamon, and other spices
Kuurdak, a blazon of stew from Central Asia
Lapskaus, a Norwegian stew with beef, spud, onion, and carrot
Lancashire hotpot, an English stew
Lecsó, a summertime favourite in Hungary, vegetable stew with bell pepper and tomato as chief ingredients
Linseneintopf ("lentil stew")
Lobby, a stew from Staffordshire, England
Locro, a stew (mainly in the Andes region)
Machanka, a Belarus and Ukraine pork stew
Matelote, a French fish stew fabricated with freshwater fish, fish stock, and vino
Mechado, a Philippine beef stew
Moppelkotze
Moqueca, a Brazilian stew with fish (or shrimp, crab, or other seafoods) every bit its main ingredient
Mućkalica, a Serbian stew
Nihari, a Pakistani beef stew fabricated overnight and served for breakfast
Nikujaga, a Japanese beef and irish potato stew
Oil down, national dish of Grenada, made of breadfruit, salted meat, chicken, dumplings, callaloo, coconut milk, spices
Olla podrida, a Spanish reddish bean stew
Pašticada, a Croatian stew from the region of Dalmatia
Peperonata, an Italian stew made with peppers
Pepposo, a Tuscan beefiness stew
Pescado Blanco, a white fish stew from Pátzcuaro, Michoacán, Mexico
Pichelsteiner a traditional German stew
Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika
Potjiekos, a South African stew
Pot-au-feu, a simple French beefiness stew
Pozole, a Mexican stew or soup
Puchero, a stew from Andalusia, Kingdom of spain, also common in Due south America and the Philippines
Pulusu, is a course of stew from Andhra Pradesh in Bharat that is typically sour and cooked with tamarind paste
Ratatouille, a French vegetable stew
Ragoût de Porc, a French pork stew
Sambar, a thick vegetable stew, from South India
Sancocho, a stew from the Caribbean
Scouse, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as Liverpool
Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices, and kecap manis (sweet soy sauce) from Indonesia
Steckrübeneintopf (based on rutabaga)
Slumgullion, a watery stew of meat and vegetables
Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked or served
Tocană, a Romanaian stew prepared with tomato, garlic, and sweetness paprika
Tharid, a traditional Arab stew of staff of life in broth
Waterzooi, a Belgian stew
Yahni, a Greek (γιαχνί), Turkish, and Persian stew

References [edit]

^ Soup vs. stew: Difference in details | The Journal Gazette Archived August 11, 2011, at the Wayback Machine
^ BBC - A History of the World - About: Transcripts - Episode ten - Jomon pot
^ Globe's Oldest Pottery Used to Melt Fish in Japan | JOMON Food | Facts and Details
^ "Taillevent, Viandier (Manuscrit du Vatican)". www.staff.uni-giessen.de . Retrieved 2017-01-27 .
^ Byron, George Gordon Byron Baron (1891-01-01). The Poetical Works of Lord Byron: With Memoir and the Original Explanatory Notes, &c. F. Warne and Visitor.
^ Frost, Natasha (12 April 2018). "The Forgotten Nazi History of 'One-Pot Meals'". Atlas Obscura . Retrieved 10 July 2018.
^ Koshi Ishtu – Kerala Craven Stew Recipe – Food.com – 265726
^ Leo M.L. Nollet; Fidel Toldra (1 April 2011). Handbook of Analysis of Edible Fauna By-Products. CRC Printing. pp. 9–. ISBN978-1-4398-0361-v.