A small pond or pool where fish are kept for the table; a vivarium.
An artificial bed of oysters.
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.
To be seethed or cooked in a slow, gentle manner, or in heat and moisture.
A place of stewing or seething; a place where hot bathes are furnished; a hothouse.
Cook slowly in a small amount of liquid for a long time (stewed fruit, beef stew).
To cook foods, in enough liquid to cover, very slowly - always below the boiling point.
To cook foods slowly in a specified amount of liquid in a covered pot or pan ... more on stew here
Cook in a liquid just deep enough to cover food.
To simmer slowly in liquid deep enough to cover.
Simmer in liquid on top of range or in the oven.
slowly cook meats and vegetables in liquid until tender.
food prepared by stewing especially meat or fish with vegetables
cook slowly and for a long time in liquid; "Stew the vegetables in wine"
a dish of meat, chicken or fish and vegetables that is prepared by long simmering in a covered pan
(verb) A method of cooking in which food--usually meat and vegetables--is covered with liquid and cooked slowly for a long period of time. Recipe: Beef Stew Recipes
cook slowly, simmering with liquid in a covered casserole.
(verb) To cook food in liquid for a long time until tender.
lengthy cooking in a covered pot using liquid.
verb - To cook, covered, in simmering liquid. noun - Fish or meat, usually with vegetables, prepared by stewing.
To simmer in a small amount of liquid with or without a lid.
A long cooking method in a covered pot using liquid. A stew is a one dish meal produced by cooking a combination of meat, fish or poultry and vegetables by this method.
To simmer in a small to moderate quantity of liquid.
(1) To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce.(2) A dish cooked by stewing, usually one in which the main ingredients are cut in small pieces.
To cook food in a liquid over low heat and for a long time, tenderizing and blending the flavors.
To slowly cook food in a small amount of liquid, usually in a coveredpan, for a long period of time.
A mixture of meat or fish and vegetables cooked by simmering in its own juices along with other liquid, such as water and/or wine.
To cook food slowly over relatively low heat.
A slow, moist heat cooking method using a pot with a tight-fitting lid. The meat should be completely covered in liquid. Used for less tender cuts.
a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.