Can I ask a random but still perfectly serious question? Why do people make/eat/like watery stew?

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I don’t get it. Whenever I see a dish given the name of a ‘stew’ with chunks of stew and vegetables literally swimming, no DROWNING in a broth bath I just cringe. It really hurts my feelings, guys. Because I know that person is selling themselves short and settling for something that I reallllllly wouldn’t call a stew. Call it a soup.

Maybe even call it a ‘stoup’ like Rachael Ray does. Just don’t call it a stew, k? That’s kinda disrespectful. For me, if I could put it in one word, the biggest difference between a soup and a stew really does come down to as TEXTURE. The base of a good stew just has a different texture than a soup. It SHOULD have a very different feel to it both when you stir it up in the pot, and when you’re eating it. If you can’t tell the difference between a soup or a stew, or a stoup and a stew, then it’s very likely that your stew’s texture isoff.

Should it be pasty thick? After all, it’s not a pot pie filling. Download Torrent Neverwinter Nights Platinum. However, it does need to be robust and have some body. It’s got to be thick enough where the liquid coats the back of the spoon when you dip into it.

You shouldn’t be able to ‘slurp’ it up like a broth, but at the same time it should be loose enough where you can dip biscuits and/or rolls in it and soak up the extra goodness. Anycount 8 Serial Number on this page. If all this sounds a little complicated, wellgood. Now you realize how serious this is. Watery stew is no laughing matter. A good chicken stew was one of those things that when I was learning how to cook, I knew I wanted to nail early on. And I really do think that at this point, I have. My chicken stew is one of the recipes on the blog that three years after I first posted it, still gets some of the most traffic.