ok broth is a more watery like substance while stew is very rich and thick
Not really; stew has chunks of meat and vegetables, whereas broth is smooth.Synonyms for broth include bouillon, consommé, stock, elixir, distillation, brew, and puree.
White stew is generally fish, whereas brown stew is mostly made up of red meat and such.
Beef Stew is a mixture of ingredients which include beef and vegetables cooked in thickened broth.
No. Most watercress soups use a chicken broth base.
1) Custard 2) Soup 3) Stew 4) Broth 5) Mash
Beef stew meat usually consists of scraps that the butcher trims off of better cuts of meat, or meat from the chuck (shoulder) or round (rear) of the cow which aren't really good for anything else, but don't contain enough fat to be ground into ground beef. When cleaning up a steak he would have waste that would otherwise be thrown away but it is still good meat which could be eaten, so they decided to throw it in a stew. Stew meat does not have enough marbling to be eaten medium or medium rare or anything less than well done, which is what differentiates it from a steak. You've probably had tough beef stew meat. That is meat which hasn't been cooked long enough. Stew meat should be cooked for hours and hours in liquid (such as beef or veal stock) so the liquid has time to penetrate the meat and make it tender. Otherwise you end up with a piece of beef as tough as a shoe sole and about as flavorful.
Porridge is mostly a "rice" based stew, while Pottage is a stew consisting mainly of vegetables, occasionally with some meats added in.
Adding dumplings to beef stew is a delicious way to enhance its flavor. The dumplings absorb the rich broth of the stew, adding a soft and savory texture to each bite.
None of them. It is a heterogeneous mixture.
Stew is a thick soup that might have beef in it or anything else that someone could put in them!
Chicken Stock can be used effectively instead of chicken broth. You will get a similar taste.
To stew chicken on the stove top, first brown the chicken in a pot with oil. Add vegetables, broth, and seasonings. Simmer on low heat for about an hour until the chicken is tender. Serve hot.