1. Coarse, therefore cheap, parts of meat can be used, as the slow, continuous cooking in moist heat softens the fibres and gelatinous parts.

2. Meat loses less weight by being stewed than if cooked by any other method.

3. As both liquid and solid parts are eaten, nothing is wasted.

4. Little fuel is required, and only occasional attention during the cooking.

5. As vegetables are usually put in stews, they are made more wholesome and savoury, besides giving the stew greater bulk.

6. Stews can be easily kept hot, and do not deteriorate if reheated carefully.

There are two methods of stewing meat.

1. Where the meat is first quickly fried to brown it and retain its juices, and so give additional flavour - e.g., stewed steak, haricot mutton.

N.B. - Tough, stringy parts should not be treated this way.

2. Where the meat is coarse and contains much gristle, when it should either be allowed to soak for a few minutes in vinegar, the acid of which softens the fibres, or be put in cold water on the fire as in Irish stew, etc.