The main difference between a stew and a soup is the thickness of the broth. Soups are considered a side-dish or non-entree course while stews are usually meals in and of themselves. Also, stews are almost always served hot whereas many soups are designed to be served cold (gazpacho, for instance). Stews often have a wider variety of ingredients, too, and almost always contain a meat of some sort.
Designing Your Ingredient List
Below is a table of common ingredients that can go into a stew:
Fats
- Olive oil
- Vegetable oil
- Canola oil
- Grapeseed Oil
- Butter
Aromatics
- Onions
- Celery
- Garlic
- Mushrooms
- Bell Peppers
Vegetables
- Potatoes
- Carrots
- Turnips
- Parsnips
- Bok Choy
- Squash
- Brussel sprouts
- Bell Peppers
- Mushrooms
Meat
- Beef
- Bison
- Lamb
- Chicken breasts
- Chicken thighs
- Venison
Herbs/Spices
- Thyme
- Tarragon
- Rosemary
- Basil
- Oregano
- Salt
- Pepper
Generally, you'll pick one type of Fat in which to sweat three types of Aromatics with a sprinkle of salt to draw out the moisture and aid in the sweating. (Some items are included in both the Aromatics and Vegetables column because they can be added at different times for different flavors.) When your Aromatics have just begun to brown, add your choice or choices from the Meat column with the appropriate selection from the Herbs/Spices column. Let this brown, stirring regularly, and then prepare to add at least three items from the Vegetables column.
There is some debate about whether or not one should use a pre-made stock for a stew, and ultimately the choice is yours according to your tastes. With a proper selection of starchy vegetables, however, such as potatoes and turnips, your stew will develop a fairly thick broth all on its own with just the addition of water. When your meat is browned, add the prepared vegetables to the pot, and then add your liquid until it has cleared the veggies by a half an inch (depending on the size of your pot). You want to have enough liquid to stir your stew but not so much that your flavors will be diluted.
Bring this to a boil over high heat, then reduce the heat to medium or medium-high. Stir regularly, and if the liquid becomes scarce, add more water. The less room the solid ingredients have to move around, the more likely of burning.
Thickening the Stew
It is normally not necessary to thicken a stew – the starchy root vegetables often take of this on their own – but sometimes the need comes up, and for this you have a couple of options.
One of the quickest ways to thicken anything is with a roux. In a separate skillet, mix equal parts fat and sifted flour (say, a half a cup of flour to 1 stick of butter, melted). Stirred nearly constantly over medium heat until the roux no longer foams (that means the flour is cooked enough to not taste mealy) and just barely starts to brown. At this point, the roux has greatest thickening power. The browner the roux, the more flavor it has, but the less thickening power it brings out. For stews, a very light roux is acceptable while many Cajun dishes require a much darker roux.
If you don't want to mess with your existing flavors, use corn starch. It'll take about a tablespoon of corn starch for each gallon (more if you prefer it thicker). Mix the corn starch thoroughly in a little water first until smooth - corn starch lumps are not tasty! Add this to the stew slowly a bit at a time and mix it in thoroughly between additions. You'll see it thicken after only a minute or so, and by going slow you can get it to the perfect consistency. (Remember also that any stew will get thicker the longer it sits, no matter how it's thickened.)
Serve hot with biscuits or by itself.
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