STEW
 
This is a long, slow method of cooking in a liquid which is kept at simmering point. It is particularly suitable for cheaper pieces of meat.

A casserole dish with a tightly fitting lid is needed to prevent evaporation.

The meat is cut up, and fried (with sliced vegetables) in hot oil until lightly browned before the stock is added.

Since all the liquid is served, none of the flaovour or food value is lost.
 

 
BEEF Back to Beef Cuts diagram

Chuck and Blade                   Clod - also used for mince
 

RECIPES:     Beef stew and dumplings   Beouf Bourgignone   Goulash   Curry   Steak and kidney pie   Steak and kidney pudding   Cornish pasty  
 
 
LAMB Back to Lamb Cuts diagram
Breast                   Middle Neck                    Scrag End                  

RECIPES:    Irish Stew, Navarin of Lamb, Lancashire HotPot, Curry, Squab Pie

 
 
PORK Back to Pork Cuts diagram
Loin chops                  Belly Pork                             Spare Rib                 

RECIPES:     Pork and Apple Casserole, Pork Hot Pot, Spanish Pork