Beef 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 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."   This definition of STEW is from Wikipedia

Read about the History of STEW  fromWikipedia
and i find this list of STEWS from all over the world very interesting, perhaps planning to cook from this list if the ingredients are available and the method of cooking is possible.

List of STEWS

Baeckeoffe, a potato stew from Alsace


Barbacoa, a meat stew from Mexico

Bigos, a traditional stew in Polish cuisine

Birria, a goat stew from Mexico

Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam

Bouillabaisse, a fish stew from Provence

Bourguignon, a French dish of beef stewed in red burgundy wine

Booyah, an American meat stew

Brunswick stew, from Virginia and the Carolinas

Burgoo, a Kentuckian stew

Caldeirada, a fish stew from Portugal

Carnitas, a pork meat stew from Michoacán, Mexico

Cassoulet, a French bean stew

Cawl, a Welsh stew, usually with lamb and leeks

Charquican, 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

Chicken paprikash, chicken stew with paprika

Chili con carne, Mexican meat and bean 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

Cochinita pibil, an orange color pork stew from Yucatán, Mexico

Cotriade, a fish stew from Brittany

Cocido, a traditional Spanish stew. In Portugal, it is called cozido

Cream stew, a yoshoku Japanese white stew

Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs.

Dinuguan, pork blood stew from the Philippines.

Fabada Asturiana, a Spanish bean and meat stew

Feijoada, Brazilian or Portuguese bean stew.

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

Hasenpfeffer, a sour, marinated rabbit stew from Germany

Haleem, an Pakistani lentil/mutton stew.

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

Jjigae, a diverse range of Korean stews.

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.

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

Locro, a South American stew (mainly in the Andes region)

Mechado, a Philippine-style beef stew

Nihari, a Pakistani beef stew made overnight and served for breakfast.

Nikujaga, a Japanese beef and potato stew

Olla podrida, a Spanish red bean stew

Pasticada, a Croatian stew from the region of Dalmatia

Peperonata, an Italian stew made with peppers

Pescado Blanco, a white fish stew from Patzcuaro Michoacán Mexico

Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika

Potjiekos, a South African stew

Pot au feu, a simple French stew

Puchero, a South American and Spanish stew

Ragout, a highly seasoned French stew

Ratatouille, a French vegetable stew

Sancocho, a stew from the Caribbean

The Stew, a stew from the La Tour du Pin

Semur, a typical Javanese stew with beef or chicken, potatoes, carrots, various spices and kecap manis (sweet soy sauce).from Indonesia.

Stoofvlees, a Belgian beef stew with beer, mustard and laurel

Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served in.

Tharid, a traditional Arab stew of bread in broth

Waterzooi, a Belgian stew

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