Stewing is cooking slowly with a small quantity of liquid in a covered
vessel. The method is specially suitable for the coarser and cheaper
parts of meat, which are rendered tender without loss of their juices.
The usual plan is to make a gravy flavored and colored to suit the
stew, and after the ingredients are well blended and cooked to lay
the meat in the boiling liquid. After about two minutes boiling,
the temperature is reduced to simmering, about 160° F., a lower
temperature than that required for a large joint of "boiled" meat. The
time depends greatly on the quality of the meat, but none will stew
satisfactorily in less than from one and a half to two hours, and the
longer allowance is to be preferred.