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“This was after stew. But then, so is everything. When the first man crawled out of the slime and went to make his home on land, what he had for dinner that night was stew.”
― William Goldman, The Princess Bride

“Stew's so comforting on a rainy day.”
― Dodie Smith, I Capture the Castle

“Hunter's stew is also known as hunter's pot or perpetual stew.
It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years.
It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new.
Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.”
― Lara Williams, Supper Club

“What do you eat?¡± she asked.
¡°Mulligan stew,¡± said Bob. ¡°My friends and I collect scraps of food all day, and then we cook it up in a big pot and share it. It¡¯s always different, but very tasty.¡±
¡°Why is it called mulligan stew?¡± asked Stephen.
¡°There was once a hobo named Mulligan,¡± said Bob. ¡°He made the first mulligan stew.¡±
¡°Was he a good cook?¡± asked Todd.
¡°No, he was eaten by cannibals.”
― Louis Sachar, Wayside School Is Falling Down

“The stew had been made with chunks of beef, potatoes, and turnips simmered in burgundy wine until they melted at the lightest pressure of the tongue. There was a salad of crisp lettuce greens and chopped mint leaves, and wedges of cottage bread, the interior laced with holes to catch every drop of salted butter.”
― Lisa Kleypas, Devil in Disguise

“The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs.
My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.”
― Lara Williams, Supper Club

“ Out of all of the meats you can get from a cow...
... the tail meat has the most gelatin!
Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender.
That way, by the time it has thoroughly soaked up the demi-glace sauce...
... all of the sticky gelatin in it will have begun to melt out...
... giving the meat a decadently chewy and gooey texture!
That, together with the demi-glace sauce, creates a much richer taste experience.
He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso!
That was Hisako's idea!
Oxtail does not come close to the famously luxuriant texture of turtle meat, of course...
... but the gelatin it does contain is perfect for a beef stew! ”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 11 [Shokugeki no Souma 11]

“Waren alle Zwillinge so, dass sie sich verhielten, als ob sie mit einem Gehirn denken w¨¹rden? Manchmal konnte das verdammt irritierend sein. Ich zog die Stirn in Falten und betrachtete sie. ??bt ihr das manchmal, wenn ihr alleine seid ¨C den Gedankengang des anderen zu beenden? Oder ist das reines Talent, um mich sprachlos zu machen?”
― Martina Riemer, Glasgow RAIN: K¨¹sse im Regen

“Stew: ¡°Du bist so s¨¹?, wenn du schlecht gelaunt bist!¡±
Dann machte er Anstalten, mir in die Wangen zu kneifen, wie es alte Tanten gerne taten.
Vic: ¡°Fass mich an und ich bei? dir die Hand ab.¡±
Er ¨¹berlegte es sich im letzten Moment anders und t?tschelte mir stattdessen die Schulter. ¡°Wie ich eben sagte, zuckers¨¹? ¨C wie ein Rotweiler.”
― Martina Riemer, Glasgow RAIN: K¨¹sse im Regen

“Ich verpasste ihm, wie vorhin Aimee mir, einen Tritt unter dem Tisch. ¡°Stew!¡±
Er schmollte einen Moment, bevor er seine Stimme wiederfand: ¡°Mensch, warum wird man bei euch immer verpr¨¹gelt?¡±
Aimee verschr?nkte die Arme vor der Brust und sah ihn mit hochgehobenen Augenbrauen an. ¡°Denk einmal dar¨¹ber nach. Es k?nnte vielleicht einen gemeinsamen Nenner geben.”
― Martina Riemer, Glasgow RAIN: K¨¹sse im Regen

“Shergahn and friend lay like poleaxed steers, and the Daranfelian's greasy hair was thick with potatoes, carrots, gravy, and chunks of beef. His companion had less stew in his hair, but an equally large lump was rising fast, and Brandark flipped his improvised club into the air, caught it in proper dipping position, and filled it once more from the pot without even glancing at them. He raised the ladle to his nose, inhaled deeply, and glanced at the cook with an impudent twitch of his ears.
"Smells delicious," he said while the laughter started up all around the fire. "I imagine a bellyful of this should help a hungry man sleep. Why, just look what a single ladle of it did for Shergahn!”
― David Weber, Oath of Swords

“Um, i-it's Monkfish-Dobujiru Curry."
DOBUJIRO
A hot stew with monkfish as the main ingredient...
it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima.
Curry and monkfish? What a strange pairing.
What on earth is she thinking?
AAAH...
"Now I see! This is why she used monkfish!
The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth.
But she added curry spices to that...
... to make a "Monkfish-Liver-Curry Miso" base!"
"Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“The cheek meat is so tender it falls apart in your mouth! Then there's the gummy, chewy tripe and tongue- new textures and flavors to enjoy with every bite! It all hits you so fast it's like a roller coaster!"
"This charcoal-grilled skirt steak is particularly amazing.
Usually, skirt steak is served thinly sliced. But these are thick cut, taking their juiciness to a whole new level! Not only that, he added a grid pattern of shallow cuts to the meat's surface...
... so that once it was charcoal grilled, it would have a pleasantly springy texture to it. It makes for an excellent accent when dipped in the stew.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 11 [Shokugeki no Souma 11]

“We say cat tastes like chicken when, had we been weaned on kitten stew, we¡¯d say chicken tastes like cat.”
― Jonathan Grimwood, The Last Banquet

“The beef stew tasted, indeed, just like beef stew and not, just to take an example completely and totally at random, stew made out of the last poor girl who'd worked here.”
― Terry Pratchett, A Hat Full of Sky

“She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation.
Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs.
Sophia moaned.
There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care.
Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation.
The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite.
But it still wasn't enough to out-shine the prawns.
Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce.
Those prawns needed her.”
― Penny Watson, A Taste of Heaven

“People forget that saffron is the backbone of a flower," he said, still sniffing. "They get so preoccupied with saffron's cost that they forget what saffron really is."
"My boyfriend used to study crocuses in college," I said, unsure where the conversation was going, but determined to set it on stable ground. 'He harvested the strands for a pilot dining hall program, but gave me the best ones to cook with."
"A match made in heaven."
"Yeah," I said. "He's great..." But we weren't here to discuss my love life. What were we here to discuss?
"And what did you make with the saffron?" Michael Saltz asked.
"My specialty is a rice stew with ginger and flounder." He had brought the conversation back to food and I felt more at ease.
"Like a paella?"
"No, not like a paella. I don't use shellfish, because..."
"Oh, right, allergic! Yes, how could I forget?"
He had an excellent memory. Or maybe just for me.
"It has an Asian flair," I continued. "The saffron adds a taste of the sun. You have the pillowy sea element of the flounder and the earthiness of the rice, and I think the farminess of the saffron- that rustic, rough flavor- brings the dish together.”
― Jessica Tom, Food Whore

“If you hear ¡®I will show you pepper¡¯, you are very fortunate. If he shows you his pepper, show him your tomatoes; he shows you his ginger, you show him your onions. With these ingredients, you are on your way to becoming friends on spicy pot of stew.”
― Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1

“WHOA! Now that's some thick-cut bacon!"
"Oh my gosh! Look! The top of it is gleaming!
Just looking at it is making me hungry..."
"Wait a minute. If he's copying the transfer student, then the meat he's using should be oxtail, right? So why is he bringing out bacon?"
If he's adding bacon to beef stew, there's only one thing it could be.
A GARNISH!
THE BACON IS MEANT TO BE A SIDE DISH TO THE STEW.
Yukihira's recipe is the type that calls for straining the demi-glace sauce at the end to give it a smooth texture. That means its only official ingredients are the meat and the sauce, making for a very plain dish. Garnishes of some sort are a necessity!
Beef simmered in red wine- the French dish thought to be the predecessor to beef stew- always comes with at least a handful of garnishes.
The traditional garnishes are croutons, glazed pearl onions, saut¨¦ed mushrooms...
... and bacon!
Then that means...
he's going to take that thick, juicy bacon and add it to the stew?!"
"Now he's saut¨¦ing those extra-thick slices of bacon in butter!
He's being just as efficient and delicate as always."
"Man, the smell of that bacon is so good! It's smoky, yet still somehow mellow..."
"What kind of wood chips did he use to give it that kind of scent?"
"You wanna know what I used? Easy. It's mesquite."
"Mess-keet?"
"Have you heard of it?"
"It's a small tree used for smoking that's native to Mexico and the Southern U.S. You'll hardly find it used anywhere in Japan though."
"Ibusaki!"
Mesquite is one of the most popular kinds of wood chips in Texas, the heartland of barbecues and grilling. Because of its sharp scent, it's mostly used in small quantities for smoking particularly rough cuts of meat, giving them a golden sheen.
"But I didn't stop there! I added a secret weapon to my curing compound- Muscovado sugar!
I sweetened my curing compound with Muscovado, sage, nutmeg, basil and other spices, letting the bacon marinate for a week!
It will have boosted the umami of the bacon ten times over!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 11 [Shokugeki no Souma 11]

“Making a stew is like life itself: You gather together the resources you have available to you, toss them together, add in your own ideas, and let it simmer. But the 'make it or break it' part is the extra flavors you add. The seasonings of life are the moments of joy and laughter, the times you persevere, the giving and receiving of gifts and talents, the surprises that make you reevaluate, all those special times that keep life bright and daring.”
― Runa Pigden

“ The cumin and cardamom I used in testing worked great with curry...
... but they were too sharp for the stew.
After trying lots of stuff, I settled on the heavy and mildly sweet flavor of cloves...
... and some black pepper to give it just a little bit of bite!
"Oh, I get it! Cloves will help highlight the mellow yet deep flavor of the sauce!
That he rubbed only salt and pepper on the oxtails themselves makes sense too.
If he dusted them with cloves, that would give them too much flavor, making them stick out from the rest of the dish. "
"Look! Now he's dicing some vegetables!"
"Is he going to simmer those with the stew as well?"
That combination of vegetables- a Matignon!
He really did think this through!
MATIGNON
Celery, carrots and onions are minced and then saut¨¦ed with diced ham or bacon in butter, white wine or Madeira wine.
Meant primarily to impart its sweetness onto other meats or fish, Matignon is more commonly used as a bed on which other things are cooked as opposed to being served in its own right.
Yet another thing that will preserve the gentle flavor of the dish while still giving it impact.
This stew he's making now...
... is going to taste better than the one he made only last week by an order of magnitude! ”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 11 [Shokugeki no Souma 11]

“Every now and then, a mouthful of food tilted the world on its axis. This was one of them. The stew was dark and rich, meaty, herby. Thick broth and tender carrots and cubes of potato, hints of spice and aromatic vegetables. I moved my spoon through the opaque lake of gravy, imagining words that might describe it in an essay. I'd use the setting of the room, the AGA cooker in the corner, and the mullioned windows and the thatchers in their jeans.
"This is venison?" I asked and took a larger spoonful. "It's amazing."
"Thank you," Rebecca said mildly. "Have you never had it?"
"Not like this. We don't really eat it in the U.S." I tasted again, mulled the flavors: red wine, garlic, bacon, and something I couldn't quite put my finger on. "There's a hint of sweetness. Not honey, I don't think, or brown sugar."
Tony chuckled. "She'll never tell you her secrets."
"Of course I will. Red currant jam.”
― Barbara O'Neal, The Art of Inheriting Secrets

“Tomatoes should be accorded with respect, for without them, Christmas stew wouldn¡¯t exist.”
― Michael Bassey Johnson, Song of a Nature Lover

“We ordered way too much food, but Vietnamese is a cuisine I don't try often, and I wanted to absorb every taste and texture. We started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We then moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and crisp the batter was----it was no more than a dusting.
For a main course Nick ordered a curry chicken braised with potato and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I do this almost anywhere I go, because the cultural permutations are infinite. This one was fresh and citrusy with a dash of carrot, lime, pepper, and salt. I mentally developed some changes for my next stew. We also ordered green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning glory, and banana blossoms.”
― Katherine Reay, Lizzy and Jane

“Too often life is like a pot of stew that we made without a recipe. A lot of things got in there that shouldn¡¯t have, a lot of things that should have didn¡¯t, and everyone around the table would rather starve than eat it.”
― Craig D. Lounsbrough

“Is this a potato? It's so smooth! It doesn't have that muddy, earthy smell to it! It's not fluffy or dry, and it just melts away in my mouth!"
"This is 'potato stewed in butter.' It's a dish I learned from Ajihyakusen, an izakaya in Sapporo.
For the soup, you use the ichiban-dashi of a katsuobushi. That way you won't waste the scent of the potato.
And for ten potatoes, you place half a pound of salted butter into the dashi...
...flavor it with a very slight amount of salt and sugar, and stew it over extremely low heat.
In about forty minutes, the potatoes will start to float in the dashi. If you keep boiling the potatoes, they'll sink again and then come floating back up in two and a half hours.
All you need to do after that is to boil it for about thirty more minutes, and it's done."
"Then you boil it for almost four hours total?"
"Right. It takes a whole day to cook this, so even though this dish only costs 600 yen, you have to order at least a day in advance to eat it at the izakaya.
The dishes Kurita and I made the other day were all made to your order. They were dishes that avoided the true nature of the potato. But this is a dish that draws out the full taste of the potato in a very straightforward way.
By cooking the potato for several hours over low heat, the flavor of the potato seeps out into the dashi, and when that happens, the unique muddy smell of the potato disappears. The potato can be easily broken apart in the soup, and it melts away on your tongue."
"That's the biggest difference from the other potato dishes."
"You can taste the true flavor of the potato with it.”
― Tetsu Kariya, Izakaya: Pub Food

“The latik is almost done. Get the bowl and strainer ready. And get the maja blanca out of the fridge."
I followed her orders, and as my grandmother strained the browned coconut curds, or latik, from the coconut oil, I cut the coconut and corn pudding into squares. I helped my grandmother sprinkle the coconut curds on top of the cut pudding and stuck the tray back in the fridge. The texture was best when it was cold, so it'd stay there until it was time for dessert.
Next, I cleaned up the vegetable peels from the ginataang gulay my aunt had simmering on the stove, while my aunt fried the vegetable lumpia she'd just finished rolling.
"Lila, can you taste the stew and let me know if it needs anything?"
I grabbed a clean spoon and helped myself to a large scoop. The simple yet hearty dish contained various vegetables simmered in a savory coconut milk sauce. Fried tofu replaced the usual shrimp or pork so that my friends could enjoy it, too. "Mmm, you've really nailed the vegetable broth, Tita. I think it's great. Just serve the patis and bagoong on the side and it'll be fine."
Adeena and Elena were vegetarians, but they occasionally indulged in seafood, so giving them the option to add fish sauce and fermented shrimp paste instead of cooking it into the dish was nice.”
― Mia P. Manansala, Guilt and Ginataan

“The last of the mutton simmered in water made fragrant with onions, garlic, and turmeric. Roxannah let the meat cook until tender enough to fall off the bone. It was the season for young almonds, and she had harvested a bowlful of the soft, green pods from the tree growing in the corner of the courtyard. She added the fuzzy pods to the stew and left them to boil until tender. They would give the meat a delicious tang. It was a recipe of her own making, one she had experimented with until satisfied with its consistency and flavor.”
― Tessa Afshar, The Queen's Cook