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Okay so now I'm questioning where the line between soup and stew is...
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Viscosity
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Stew is thicker and chunkier. Generally made by slowly braising a big ole hunk of otherwise inediblely tough meat for a long time in some kinda liquid. Soup is generally thinner with little bits of whatever the fuck you have laying around tossed in to a broth or stock.
Chili is a stew. A bisque or chowder is a soup.
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I think it's more that a stew is a kind of soup. Bisque is a kind of soup, chowder is a kind of soup.
The real question is how many noodles can you eat it with before you have to start calling it a sauce.
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Bolognese "sauce" is actually a stew and you just dump pasta in there. Don't use spaghetti for it tho, spaghetti are for actual sauces.
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Depends on the bisque or chowder.
I think the best way to describe the difference is just a higher liquid to solid ratio.
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How many lentils do you have to put in a lentil soup until it becomes a stew?
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Don't forget the chayote; certain gourds are perfect for stewing!
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126 comments