Polydish city guide

Best Stew in Toronto

“Slow, moist heat turns the toughest cuts into tender, juicy meals. Economics and alchemy in one pot.”

Stew

What the real thing tastes like

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings 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 for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction or with flour, either by coating pieces o

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A stew is patient cooking—solid ingredients simmered slowly in liquid until they surrender their flavors to a unified gravy. The method transforms tough cuts of meat into tender, juicy submissions through low heat and time, making it a cook's way of coaxing richness from economy. Stock, wine, and aromatics mingle at a gentle simmer while flour or roux thickens the broth into something deeply nourishing.

Order it here when it has

  • Economical use of cheaper cuts
  • Flavors meld together
  • Tender and juicy results
  • Versatile with vegetables and proteins

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