Difference between revisions of "Alternative:Stew"
RealRecipes (talk | contribs) m (moved Cookbook:Stew to Alternative:Stew: Text replace - "Cookbook:" to "Alternative:") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| Line 6: | Line 6: | ||
Stewing has a long tradition in cookery. Popular recipes for regional stews, such as [[cookbook:gumbo|gumbo]], [[cookbook:bouillabaise|bouillabaise]], [[cookbook:Brunswick Stew|Brunswick stew]], and [[cookbook:burgoo|burgoo]] became common during the 19th century and have increased in popularity during the 20th century. | Stewing has a long tradition in cookery. Popular recipes for regional stews, such as [[cookbook:gumbo|gumbo]], [[cookbook:bouillabaise|bouillabaise]], [[cookbook:Brunswick Stew|Brunswick stew]], and [[cookbook:burgoo|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:Stew | + | For a complete list of our stew recipes, please see the [[:Category:Stew Recipes|category for stew recipes]]. |
[[Category:Recipes by type]] | [[Category:Recipes by type]] | ||
Revision as of 18:13, 9 May 2012
A stew is a common dish made of vegetables and meat cooked in some kind of broth, stock, 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 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.
