1. A thick soup.
2. A method of slow cooking food in small amounts of liquid.

Stewing is a good method for cooking cuts of meat, especially less tender cuts. Here are the basic steps for stewing: Coat meat lightly with seasoned flour (optional). In a large, heavy pan with lid, brown meat on all sides in a small amount of oil. Remove excess drippings from pan. Cover meat with desired liquid(s). Cover pan and simmer over low heat on stove or in a low to moderate (275 ‹ 300°F) oven for 1 to 3 hours or until tender. If you plan on adding vegetables, do it toward end of cooking time, the last 20 to 45 minutes.