Cookbook:Stews - eMyTextBooks

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A stew is a common dish made of vegetables and meat cooked in some sort of broth or sauce.

The line between stew and soup is often a thin one, but in general a stew's ingredients are cut in larger pieces, it is thicker, more likely to be eaten as the main course than as a starter dish and it depends more on the innate flavour of the ingredient rather then requiring addition of spices to create a flavour.

Stewing has a long tradition in cookery. Popular recipes for regional stews, such as gumbo, bouillabaise, Brunswick stew, and burgoo became common during the 19th century and have increased in popularity during the 20th century.