Stewing is the process of low-cooking proteins, vegetables, and/or other solids in liquid with the objective of flavorful solids; stew is the result.

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What are some alternative wines for Boeuf Bourguignon?

Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
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How can I remove excess fat from stews or soups without refrigerating?

I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Are there any other ways to remove excess fat without standing there and spooning out or ...