The stews, not suitable for rushing.
"Stew consisting of a food seasoned with oil, wine or vinegar, garlic, onion and various spices, put all raw in a well covered container so that it simmers without losing steam or aroma". This is how the dictionary of the Royal Spanish Academy defines it; the stews are not suitable for rushing.
Each cooking method modifies the structure and content of vitamins and mineral salts in food. In general, there are four types of cooking: cooking in a fat medium, which uses olive oil or seed oil, and even quality butter that resists high temperatures and has not been heated previously, so that the food have less fat and are crisp with comes to drain and place on absorbent paper.
Dry cooking (in an oven, for example) consists of exposing the surface of the food to the action of hot air. We also have cooking in a humid medium that with the water and the necessary temperatures, allow a food to modify its texture, chemical composition and appearance, making it more tender, but here, it can lose vitamins that will remain in the broth that was prepared. And finally, mixed cooking, where food is cooked in its own juices or with liquid elements.
To this last type belongs the stew that will achieve that the aroma of the seasonings is absorbed by the food (meat, poultry, fish), so as the dictionary said, it will be made with little fat, in a hermetically sealed container (if possible ) and that if over very, very slow heat. Not for every day, because the rhythm of life does not allow it, but let's give a joy to the palate by preparing a good stew in a weekend.