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stew1

[stoo, styoo] /stu, styu/
verb (used with object)
1.
to cook (food) by simmering or slow boiling.
verb (used without object)
2.
to undergo cooking by simmering or slow boiling.
3.
Informal. to fret, worry, or fuss:
He stewed about his chaotic state of affairs all day.
4.
to feel uncomfortable due to a hot, humid, stuffy atmosphere, as in a closed room; swelter.
noun
5.
a preparation of meat, fish, or other food cooked by stewing, especially a mixture of meat and vegetables.
6.
Informal. a state of agitation, uneasiness, or worry.
7.
a brothel; whorehouse.
8.
stews, a neighborhood occupied chiefly by brothels.
9.
Obsolete. a vessel for boiling or stewing.
Idioms
10.
stew in one's own juice, to suffer the consequences of one's own actions.
Origin
1350-1400
1350-1400; Middle English stewen, stuwen to take a sweat bath < Middle French estuver, verbal derivative of estuve sweat room of a bath; see stove1
Related forms
stewable, adjective
Synonyms
1. See boil1 . 5. ragout.
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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British Dictionary definitions for stew in my own juice

stew1

/stjuː/
noun
1.
  1. a dish of meat, fish, or other food, cooked by stewing
  2. (as modifier) stew pot
2.
(informal) a difficult or worrying situation or a troubled state (esp in the phrase in a stew)
3.
a heterogeneous mixture a stew of people of every race
4.
(usually pl) (archaic) a brothel
5.
(obsolete) a public room for hot steam baths
verb
6.
to cook or cause to cook by long slow simmering
7.
(intransitive) (informal) to be troubled or agitated
8.
(intransitive) (informal) to be oppressed with heat or crowding
9.
to cause (tea) to become bitter or (of tea) to become bitter through infusing for too long
10.
stew in one's own juice, to suffer unaided the consequences of one's actions
Word Origin
C14 stuen to take a very hot bath, from Old French estuver, from Vulgar Latin extūfāre (unattested), from ex-1 + (unattested) tūfus vapour, from Greek tuphos

stew2

/stjuː/
noun (Brit)
1.
a fishpond or fishtank
2.
an artificial oyster bed
Word Origin
C14: from Old French estui, from estoier to shut up, confine, ultimately from Latin studiumstudy
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for stew in my own juice

stew

v.

c.1400, "to bathe in a steam bath," from Old French estuver (French étuver) "bathe, stew," of uncertain origin. Common Romanic (cf. Spanish estufar, Italian stufare), possibly from Vulgar Latin *extufare "evaporate," from ex- "out" + *tufus "vapor, steam," from Greek typhos "smoke." Cf. Old English stuf-bæþ "hot-air bath;" see stove. Meaning "to boil slowly, to cook meat by simmering it in liquid" is attested from early 15c. The meaning "to be left to the consequences of one's actions" is from 1650s, from figurative expression to stew in one's own juices. Slang stewed "drunk" first attested 1737.

n.

c.1300, "vessel for cooking," from stew (v.). Later "heated room" (late 14c.). The noun meaning "stewed meat with vegetables" is first recorded 1756; Irish stew is attested from 1814. The obsolete slang meaning "brothel" (mid-14c., usually plural, stews) is from an earlier sense of "public bath house," carried over from Old French and reflecting the reputation of such houses.

Online Etymology Dictionary, © 2010 Douglas Harper
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Idioms and Phrases with stew in my own juice
In addition to the idiom beginning with stew also see: in a stew
The American Heritage® Idioms Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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Encyclopedia Article for stew in my own juice

stew

dish of meat, poultry, or fish, usually with vegetables, cooked in liquid in a closed vessel over low heat. Prepared properly, the stew never boils, but simmers at about 190 F (88 C), a process that tenderizes tougher foods and mingles flavours. Meats to be stewed are cut in cubes, fowls are jointed, and fish is cut in steaks or chunks. For brown stews, the meat pieces (and sometimes a portion of the vegetables) are seared in hot fat before the liquid is added. Poultry is often cooked a blanc, without browning, as are delicate veal and lamb stews. Root vegetables (carrots, onions, turnips, parsnips, and potatoes), tomatoes, and celery are commonly added to stews. The sauce that develops as the dish cooks may be thickened by pureeing the vegetables or by incorporating flour or egg yolks.

Learn more about stew with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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