A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together. Stewed foods may be cooked in a covered pan on the stove or in the oven. The advantages of stewing are: the meat juices are retained as part of the stew; correct slow cooking results in very little evaporation; it is economic on fuel; nutrients are conserved; tough foods are tenderized; and economical in labor because foods can be bulk cooked.