A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew include any combination of vegetables and meat. The broth is used as the stew-cooking liquid and seasoning and flavourings are also added. Stews are cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.
Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Our stews have less liquid than soups, are much thicker and require longer cooking over low heat.