A stew is a dish made by cooking solid food ingredients in liquid and served in the resultant gravy. The ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. The liquid used to cook the stew can be water, wine, beer, or stock, and a small amount of red wine or other alcohol is sometimes added for flavor. Seasoning and flavorings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method, making it popular in low-cost cooking.
The key differences between a soup and a stew are that a stew is thicker and has large chunks of ingredients that are "stewed," or cooked via stewing, while soups are thinner, lighter dishes.
