A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.

Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

The world's oldest known evidence of stew was found in Japan, dating to the Jōmon period.

"[4] Meat-based white stews also known as blanquettes or fricassées are made with lamb or veal that is blanched or lightly seared without browning, and cooked in stock.