stewing


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stewing:

see cookingcooking,
the process of using heat to prepare foods for consumption.

Many common cooking methods involve the use of oil. Frying is cooking in hot oil; sautéing is cooking in a small amount of oil; stir-frying
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References in periodicals archive ?
1.5 kg stewing beef (I like a bit of tendon so I used kalitiran, but shank or beef cheeks would be even better and stickier)
Use lamb, pork or even venison, just make sure it's a cut suitable for stewing as it's in the slow cooker.
The cheaper cuts are best suited to stewing - the more sinew, cartilage and bone, the better.
If you sear the meat and vegetables before stewing, as we do at Ballymaloe, it seals the delicious sweet flavours.