Kokugos disagree:
daijs: 水などの中に食物を入れ、火にかけて熱を通す。
mk: 食材を水や汁の中に入れて火にかけ、
daijr: 食物を、水または調味料を加えた汁に入れて加熱し、
iwanami: 食物などを水や汁と共に加熱して、

There's probably a case for something like "(esp. together with other liquids besides water)", though.

https://japan-word.com/yuderu-niru
「煮る」・・・一般的には、醤油、塩または味噌などの調味料と、水、出汁、酒、みりん、砂糖などを加えた汁（煮汁、調味液、タレ）で、魚や肉、野菜などの食材を加熱調理すること。

OTOH this is already implied by the other glosses.

Can only be used with broth.

@@ -12 +12 @@
-<ke_inf>&oK;</ke_inf>
+<ke_inf>&rK;</ke_inf>

https://www.edrdg.org/wiki/index.php/Editorial_policy#References

NN = New Nelson. I added a list of the JE kanwas recently. 
As I commented: "Note that these are included as examples of the use of kanji and are not necessarily common or topical. Many of the examples in the Nelson dictionaries are quite old and are not really suitable as dictionary entries." I don't mind a Nelson-derived form going into an entry with an "oK" tag, but they shouldn't be the whole basis of an entry.

What is NN a reference to? 烹る is not included in Koj, Daij, Nikk