A slow, moist-heat cooking method where food is completely submerged in liquid and simmered gently for extended periods. Creates tender textures and allows flavors to meld together.
From Old French 'estuver' meaning 'to bathe in hot water,' ultimately from Vulgar Latin 'extufare.' The word originally referred to taking a hot bath, then evolved to describe the gentle, enveloping heat used in cooking.
Stewing differs from braising because the food is fully submerged in liquid, creating more sauce and allowing ingredients to exchange flavors completely. The low, slow heat prevents proteins from seizing up while breaking down tough fibers - it's essentially controlled, flavorful dissolution!
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