stew n
1. agitation resulting from active worry; "don't get in a stew"; "he's in a sweat about exams" [syn: fret, sweat, lather, swither]
2. food prepared by stewing especially meat or fish with vegetables v
3. be in a huff; be silent or sullen [syn: grizzle, brood]
4. bear a grudge; harbor ill feelings [syn: grudge]
5. cook slowly and for a long time in liquid; "Stew the vegetables in wine"

Stew \Stew\, v. t. [imp. & p. p. Stewed; p. pr. & vb. n. Stewing.] [OE. stuven, OF. estuver, F. ['e]tuver, fr. OF. estuve, F. ['e]tuve, a sweating house, a room heated for a bath; probably of Teutonic origin, and akin to E. stove. See Stove, and cf. Stive to stew.] 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.

Stew \Stew\, v. i. To be seethed or cooked in a slow, gentle manner, or in heat and moisture.

Stew \Stew\, n. [OE. stue, stuwe, OF. estuve. See Stew, v. t.]
1. A place of stewing or seething; a place where hot bathes are furnished; a hothouse. [Obs.] As burning [AE]tna from his boiling stew Doth belch out flames. --Spenser. The Lydians were inhibited by Cyrus to use any armor, and give themselves to baths and stews. --Abp. Abbot.
2. A brothel; -- usually in the plural. --Bacon. South. There be that hate harlots, and never were at the stews. --Aschman.
3. A prostitute. [Obs.] --Sir A. Weldon.
4. A dish prepared by stewing; as, a stewof pigeons.
5. A state of agitating excitement; a state of worry; confusion; as, to be in a stew. [Colloq.]

See more meaning on 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 (such as carrots, potatoes, beans, peppers and tomatoes etc.), 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 (simmered, not boiled), 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.

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