Stew

A stew is a dish cooked for a long time, and served in the gravy produced by the cooking. The basic materials may be any meat and/or vegetables. It is ideal for tough meat like mutton and beef cuts which have marbling (fat) and connective tissue. Also, the tougher vegetables should be used.

It is traditional to start off with a simple sauce, such as a roux. Even simpler, flour and an Oxo stock cube can be stirred in some milk and water. It is usual for the tougher meats to start off by themselves, with vegetables added later.

Casseroles and stews are similar. Casseroles often have a topping; stews do not. Stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally baked in an oven where heat circulates all around the cooking vessel.