Welcome to Anagrammer Crossword Genius! Keep reading below to see if stew is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on stew.
stew
Searching in Crosswords ...
The answer STEW has 1141 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word STEW is VALID in some board games. Check STEW in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of stew in various dictionaries:
noun - agitation resulting from active worry
noun - food prepared by stewing especially meat or fish with vegetables
verb - be in a huff
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Crossword Clues |
|---|
| Ragout |
| Bouillabaisse, e.g. |
| Worry |
| Cabin attendant, once |
| Hodgepodge |
| Cook slowly |
| Ragout or burgoo |
| Fret |
| Do a slow burn |
| Lose sleep over something |
| Possible Jeopardy Clues |
|---|
| It means to worry or fuss; to suffer consequences of one's own actions is to do it "in one's own juices" |
| I couldn't do anything until he finally showed up except sit there & do this, like slow-simmered meat |
| Sometimes made with squirrel, the Brunswick type of this more often contains chicken & lima beans |
| Irish,Brunswick,mulligan |
| It's the word for meat & potatoes cooked in a rich broth, or for what you may do waiting for it to get done |
| To worry, perhaps over goulash |
| Stew description |
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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. * Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. * Stews may be thickened by reduction or with flour, either by coating pieces of m |