{"id":148,"count":1,"description":"Unlike braising, stewing completely submerges food in hot liquid. Use small cuts of meat in a stew, which are slow-cooked at low heat. As the stew cooks, fibrous vegetables break down while the meat's fat and collagen melt away. This leads to a thick, flavorful gravy filled with tender meat and soft vegetables.","link":"https:\/\/www.hallandjanet.com\/handmedowns\/recipe-cooking-method\/combination-cooking\/stewing\/","name":"Stewing","slug":"stewing","taxonomy":"recipe-cooking-method","parent":146,"meta":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"Unlike braising, stewing completely submerges food in hot liquid. Use small cuts of meat in a stew, which are slow-cooked at low heat. As the stew cooks, fibrous vegetables break down while the meat\u2019s fat and collagen melt away. 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