Definitions for stewstu, styu
This page provides all possible meanings and translations of the word stew
fret, stew, sweat, lather, swither(noun)
agitation resulting from active worry
"don't get in a stew"; "he's in a sweat about exams"
food prepared by stewing especially meat or fish with vegetables
grizzle, brood, stew(verb)
be in a huff; be silent or sullen
bear a grudge; harbor ill feelings
cook slowly and for a long time in liquid
"Stew the vegetables in wine"
A steward or stewardess on an airplane.
A diminutive of the male given name Stewart.
Origin: estuve (modern French étuve), from stupha, perhaps ultimately from τῦφος.
a small pond or pool where fish are kept for the table; a vivarium
an artificial bed of oysters
to boil slowly, or with the simmering or moderate heat; to seethe; to cook in a little liquid, over a gentle fire, without boiling; as, to stew meat; to stew oysters; to stew apples
to be seethed or cooked in a slow, gentle manner, or in heat and moisture
a place of stewing or seething; a place where hot bathes are furnished; a hothouse
a brothel; -- usually in the plural
a dish prepared by stewing; as, a stewof pigeons
a state of agitating excitement; a state of worry; confusion; as, to be in a 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, 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, 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.
Translations for stew
From our Multilingual Translation Dictionary
- Eintopf, schmoren, dämpfen, Brei, dünstenGerman
- γιαχνίζω, ψήνομαι, στιφάδο, σιγοβράζω, βράζω, βραστόGreek
- cocido, estofado, guisadoSpanish
- kiehua, laatikko, liikaa, hauduttaa, pata, muhennos, paistuaFinnish
- frissonner, frémir, transpirer, trembler, étouffer, ragoût, faire du théFrench
- stobhach, stobhIrish
- stiubh, stiubhaig, stiubhaScottish Gaelic
- főzelék, párol, dinsztelHungarian
- preoccuparsi, bollire, soffocare, stufare, cuocere, boccheggiare, stufato, stare sui carboni ardentiItalian
- thufuKikuyu, Gikuyu
- манџа, врие, вари, динста, вариво, се вариMacedonian
- rendidih, stuMalay
- stoven, beven, stikken, thee zetten, sidderen, zweten, smorenDutch
- жаркое, тушёное мясо, тушить, рагу, потушитьRussian
- динстати, dinstatiSerbo-Croatian
- dušiti, enolončnica, kuhatiSlovene
- stuva, gryta, stuvning, koka bortSwedish
- kitoweo, mchuziSwahili
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