This article is about the food. For NBA player nicknamed Beef Stew, see Isaiah Stewart. A stew is a chicken and carrot stew of solid food ingredients that have been cooked in liquid and served in the resultant gravy.

A stew needs to have raw ingredients added to the gravy. 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 are 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 fat and flour.

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. Stews have been made since ancient times.

The world’s oldest known evidence of stew was found in Japan, dating to the Jōmon period. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. The Devil  dined on  a rebel or so in an Irish stew.

Winterhilfe, the first Sunday of the month from October until March was declared Eintopfsonntag. Meat-based white stews also known as blanquettes or fricassées are made with lamb or veal that is blanched or lightly seared without browning, and cooked in stock. Handbook of Analysis of Edible Animal By-Products. Look up stew in Wiktionary, the free dictionary. What should you be cooking this month? With over 1,400 of Delia’s recipes available to browse, here we have put them in categories so you can easily find what you are looking for. This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy. Okay guys, this chicken stew is definitely at the top of my list for my favorite recipe of 2021! It’s thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point and it’s just one of those things that I could happily eat for three meals per day and still love it. In other words, you have to try this chicken stew!

For Best Results, Use Chicken Thighs Look, I know some people really don’t like dark meat, but that those tender chicken thighs really take this dish to the next level. I strongly advise against using chicken breast, but if you must, opt for a bone-in chicken breast for a little more flavor, then just shred and remove the bones after the stew simmers. Broth Matters You really want to use a good quality, flavorful broth for this chicken stew. I used Better Than Bouillon to make my broth because it’s my favorite and it tends to be very flavorful.

I also used a combination of two types of broth, chicken and vegetable, which I really think adds to the complexity of the flavor and helps deepen the color of the broth. Potato Options I used small baby potatoes for my chicken stew, but if those aren’t available you can substitute red potatoes or Yukon gold potatoes in their place. Just cut the potatoes into 1-inch cubes so they cook in about the same amount of time as my baby potatoes. Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated. Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.

Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot. Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again. Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.

Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Add a tablespoon of fresh chopped parsley if desired, and serve hot. See how we calculate recipe costs here. Read our full nutrition disclaimer here.

I’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.