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 often contains cuts of meat that need longer cooking to become tender. 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.
For a complete list of our stew recipes, please see the category for stew recipes.
Books or Pages
The following 54 pages are in this category, out of 54 total.