Just the smell of a delicious stew will give us comfort and warmth. Stews not only warm the body but they are great way of warming up an entire house. Soups can also achieve this but when it comes to soups and stews, there is a big difference. Even though both are cooked in a slow cooker or on top of the stove and both contain meat and vegetables, it’s the liquid they are cooked in that makes them so different.

The definition of a stew is solid food cooked in resilient gravy. Solid ingredients include meats, carrots, potatoes, celery and other types of vegetables. These meats and vegetables are chopped coarsely and added to a liquid. The liquid is thickened by flour, corn starch or arrowroot after the stew simmers for a period of time.

Stews are simmered over low heat. The simmering time may be 3 hours to 8 hours depending on the type of stew. This simmering process allows the flavors of the ingredients to intermingle. More often than not extra spices are not necessary to give the stew its distinct comforting flavor and smell.

It is said that stews have long been a favorite in France. The French are known for making flavorful stews that are economical. When stew first originated it was considered a food for peasants. Stews were easily made with just a few ingredients and can be a dish that is served for more than just one sitting.

It didn’t take long for stews to become a dish of distinction. Today the French pride themselves on their vibrant and hearty stews. Yet France is not alone on their love for this type of dish. Polish too have their own form of stew known as “bigos” and the Germans consider goulash their favorite type of stew. The Americans are also true lovers of a good stew.

Even though both soups and stews warm the body, there are significant differences between the two.

Soups are often water based. Milk, or even fruit juices, can also be used to make a soup base. Soups can be served warm or cold and are usually served in a bowl due to the thin liquid soups are cooked in. Soups cook quickly compared to stews, which means the addition of more spices and seasonings are often times necessary to give a soup its distinct flavor.

Stews are much thicker and their liquids are often referred to as gravy. Stews are usually served as a main course. Soups can be both a main course or served as a starter for a meal. A good stew is always served hot and can be placed on a plate rather than in a bowl due to its thicker consistency. Stews are also much richer than soups and hold well when frozen and reheated.

Stews and soups both warm the body on a cold winter and both can give us the comfort we need to fight off the winter blues. The differences between the may not be as big as day and night and in the end both result in warm comfort and great taste. Try simmering a hearty, filling stew to see the difference between the two.