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To quickly brown, then slowly cook foods allowing their structures to break down and become soft.


Dutch oven or other heavy pan, oven or stovetop.


  • Add fat to dutch oven or pan and put over high heat
  • Add food to be cooked into the pan and saute (see sauteing) briefly until browned
  • Deglaze pan by adding about a cup of liquid to the hot pan, and scraping the brown bits off of the bottom
  • Add enough liquid to cover the items to be stewed
  • Cover and a) keep at a very very low simmer on the stovetop (see simmering) until done or b) put in a 325 degree oven until done.


This is essentially braising with smaller pieces of food, and enough liquid to cover all pieces.