Stewing
Simmering small pieces of food fully covered in liquid until they are tender and the liquid thickens.
Also: stew
A stew is made by simmering pieces of meat, fish, beans or vegetables in enough liquid to cover them. The heat is kept low, so the liquid barely bubbles. Over an hour or more the pieces soften and their flavour moves into the liquid, which is served as part of the dish. Stewing differs from braising mainly in the amount of liquid and the size of the pieces. Goulash, tagine, gumbo and Irish stew are well-known examples from different parts of the world.