"Stew consisting of a food flavored with oil, wine or vinegar, garlic, onion and various spices, all put raw in a well covered vessel to simmer without losing steam or aroma." This is defined by the dictionary of the Royal Spanish Academy; Stews are not suitable for rush.
Each cooking method modifies the structure and content of vitamins and mineral salts of food. In general, there are four types of cooking: cooking in fatty medium, which uses olive or seed oil, and even quality butter that withstands high temperatures and that has not been previously heated, so that food have less fat and are crispy with draining and place on absorbent paper.
Dry cooking (in the oven, for example) consists in 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, allows a food to modify its texture, chemical composition and appearance, being 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 get the aroma of the condiments to be absorbed by food (meat, poultry, fish), so as the dictionary said, it will be made with low fat, in a tightly closed container (if possible ) and that if on a very, very slow fire. Not for every day, because the rhythm of life does not allow it, but let's give the palate a joy by preparing a good stew in a weekend.