n. Any dish that is prepared by stewing. The term is most often applied to dishes that contain meat, vegetables and a thick soup-like broth resulting from a combination of the stewing liquid and the natural juices of the food being stewed. stew v. 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.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.