from The American Heritage® Dictionary of the English Language, 4th Edition
- transitive v. To cook (food) by simmering or boiling slowly.
- intransitive v. To undergo cooking by boiling slowly or simmering. See Synonyms at boil1.
- intransitive v. Informal To suffer with oppressive heat or stuffy confinement; swelter.
- intransitive v. Informal To be in a state of anxiety or agitation. See Synonyms at brood.
- n. A dish cooked by stewing, especially a mixture of meat or fish and vegetables with stock.
- n. A mixture likened to this dish.
- n. Informal Mental agitation: in a stew over the lost keys.
- n. Archaic A brothel. Often used in the plural.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A prostitute.
- n. A pool in which fish are kept in preparation for eating.
- n. A state of agitated excitement, worry, and/or confusion.
- v. To cook (food) by slowly boiling or simmering.
- v. To brew (tea) for too long, so that the flavour becomes too strong.
- v. To suffer under uncomfortably hot conditions.
- v. To be in a state of elevated anxiety or anger.
- n. A steward or stewardess on an airplane.
from the GNU version of the Collaborative International Dictionary of English
- n. A small pond or pool where fish are kept for the table; a vivarium.
- n. An artificial bed of oysters.
- n. A place of stewing or seething; a place where hot bathes are furnished; a hothouse.
- n. A brothel; -- usually in the plural.
- n. A prostitute.
- n. A dish prepared by stewing.
- n. A state of agitating excitement; a state of worry; confusion.
- intransitive v. To be seethed or cooked in a slow, gentle manner, or in heat and moisture.
- transitive v. To boil slowly, or with the simmering or moderate heat; to seethe; to cook in a little liquid, over a gentle fire, without boiling.
from The Century Dictionary and Cyclopedia
- To bathe, as in a liquid or a vapor-bath.
- Figuratively, to steep.
- To cook (food) by simmering or slowly boiling; prepare by cooking in a liquid kept at the simmering-point: as, to stew meat or fruit; to stew oysters.
- To be cooked by slowly simmering.
- A Middle English variant of stow.
- n. A heated room, especially such a room for bathing purposes; a hothouse; a stove.
- n. Specifically, a hatters' drying-room.
- n. A room; a chamber; a closet.
- n. A brothel; a bagnio: often used in the plural, sometimes with the force of a singular noun.
- n. A lock hospital. See hospital.
- n. A prostitute: sometimes in the plural form with a singular meaning.
- n. A close vessel in which something is cooked or stewed; a stew-pot or stew-pan.
- n. Food cooked by stewing; especially, meat or fish prepared by slow cooking in a liquid.
- n. A state of agitation or ferment; mental disturbance; worry; fuss.
- n. A pond, usually artificial, used for domestic purposes; especially, a pool or tank in which fish are kept until needed for the table; a vivarium; a stew-pond.
- n. A breeding-place for tame pheasants.
- n. An artificial bed of oysters: used of the old Roman and also of the modern methods of fattening.
- n. Dust; a cloud of dust, smoke, or vapor.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. be in a huff; be silent or sullen
- v. bear a grudge; harbor ill feelings
- n. agitation resulting from active worry
- n. food prepared by stewing especially meat or fish with vegetables
- v. cook slowly and for a long time in liquid
They stew them, colonel, actually _stew beefsteaks_!
Even so, the term stew doesn't adequately describe its texture, so thick yet not at all gelatinous.
This stew is the basic meal of the region, consumed as fiesta or daily fare.
You might not have thought so when you opened this entry, but really this stew is a nutrient-rich garden in a bowl!
You probably guessed it, but Istu is the Malalayam (the language of Kerala) version of the English word "stew"!
All of this stew is cooking away a few blocks from the historic center of this ancient town the Spanish stole along with the surrounding fertile Jovel Valley from the 400 years later still-pissed off Chamulas.
Once the apples are sizzling, reduce the heat to low, and cook until the stew is ready, stirring occasionally and letting the onions and apples caramelize.
The bottom layer, the beef stew, is usually a leftover from the night before.
Eritrea seems to be all about the spices that are directly affecting the meat and the more traditional American stew is all about the gravy the meat comes in.
As far as I can tell, this stew is more of a dry dish than a wet dish.