This is a combination cooking method (dry heat with fat, then moist heat), very much like braising and can use the same types of meat, except the main item is cut into bite-sized pieces before searing. As a result the cooking time is typically shorter. Also the amount and type of liquid needed will vary from one preparation to another.

Stewing is an excellent technique for turning tough meats and inexpensive vegetables into richly flavored, one-pot meals with melt-in-your-mouth texture. Whether preparing classic Beouf Bourguignon, a home-style chicken stew with dumplings or garden fresh stewed tomatoes and zucchini, the method is the same. Simply adjust the flavoring ingredients, type of liquid and cooking time to suit your recipe!

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