From Cooking Wiki
Stewing
Stewing is cooking in a small amount of water. The water may boil or simmer, as indicated for the food that is to be cooked.
Stewing is another form of boiling or cooking in a small quantity of water, at a moderate heat, and for a long time.
The word Stewing means a slow, moist, gentle heat.
Stewing is an economical mode of cooking, except where a fire has to be kept for this purpose alone. The long-continued action of a gentle heat softens food, including meat fibres; and the coarsest and cheapest kinds of meat, cooked in this way, with vegetables, may be made tender and nutritious. By judicious use of seasoning material, remnants can be made into savory and nourishing dishes.
Whether we call it simply a stew, or ragout, haricot, or salmi, the principle is the same, that of slow, steady simmering, rather than fierce boiling.
Stewing Meats
Stews are one of the long, slow processes, but stewing is one of the best cooking methods.
When choosing meat for a stew, whether it is beef, lamb, mutton, or veal, take a piece containing some bone, as this adds to the flavor. As it is to be cooked a long time, the tougher parts of the animal such as the neck and leg, below the round of beef or mutton, and shoulder of veal or lamb may be used. Remove most of the fat before cooking, as a greasy stew is too difficult to digest for chil dren and for persons with delicate digestion.
If the flavor of browned meat is desired, brown the pieces in a hot, dry kettle. Add cold water and bring slowly to the simmering point. If the meat is not to be browned cover at once with boiling water. In all cases keep the fire very low so that the stew will not boil, as the high heat will toughen the meat.
Stews may be flavored with all kinds of highly flavored vegetables, which should be added just in time to cook tender before the meat is done. If the stew is to be the main part of the meal, it can be made more nourishing by adding barley, rice, macaroni, dumplings, and other cereals or flour mixtures.
