A one-pot dish made by simmering meat, vegetables, and other ingredients together in liquid, typically for an extended time until everything is tender. Stewing fully submerges the ingredients in liquid, which distinguishes it from braising, where only part of the food is covered and less liquid is used overall. Stews appear across nearly every cuisine, from beef stews and chowders in the West to curries in South and Southeast Asia and tagines in North Africa, with the defining feature being a hearty, all-in-one mix of protein, vegetables, and broth. Wine, tomatoes, or vinegar are common additions that sharpen the flavor, and stews are traditionally served with bread, rice, or mashed potatoes to soak up the liquid.