Stewed: meaning, definitions and examples

Culinary Techniques

• Stewing is a way of cooking that involves simmering food in a closed pot, helping flavors blend together wonderfully.
• Basic stews often include meat, vegetables, and a liquid like broth or water, while spices can add unique flavors.
• This method of cooking can make tough meats tender, which is why it's often used with cheaper cuts.

Cultural Significance

• Many cultures have their own versions of stew, such as 'gumbo' in Louisiana, 'cassoulet' in France, and 'Irish stew' with lamb.
• Stews are often considered comfort food across cultures because they warm you up and remind you of home cooking.
• Festivals and gatherings often feature stews since they can be made in large quantities, making them perfect for sharing.

Historical Origins

• The practice of stewing dates back thousands of years, with evidence found in ancient civilizations like Mesopotamia.
• In medieval Europe, stews became popular as they were a simple way to feed large groups, especially during hard winters.
• Cleopatra is said to have enjoyed a favorite stew made with lentils, garlic, and onions, showcasing the dish's historic appeal.

Health Benefits

• Stews can be very nutritious, as they often incorporate a variety of vegetables and proteins in one dish.
• Slow cooking helps retain flavors and nutrients in vegetables, making them healthier compared to some quick cooking methods.
• Cooking in liquid can make certain nutrients more available in stews, such as iron from meat and vitamins from vegetables.

Modern Trends

• Slow cookers and instant pots have made stewing easier, allowing people to prepare hearty meals without much effort.
• Health-conscious recipes often include low-sodium broths and fresh vegetables, adapting traditional stews for modern diets.
• Vegan and plant-based stews are rising in popularity, showcasing a variety of ingredients that cater to different dietary needs.

Positioned at #23,221, this word is part of extensive vocabulary. It's relatively rare in general usage but may be important in specific fields or formal writing.

• ...
• 23218 delectable
• 23220 crepe
• 23221 stewed
• 23222 demur
• 23223 axilla
• 23224 planking
• ...