Vegetable stew is a thick and hearty preparation made with vegetables of choice as the main ingredient. Preferred vegetables are cut into chunks and then cooked in thick gravy made with water, broth, and/or wine/beer. Stews are often compared to thick soups owing to their consistency. Vegetable stews are often cooked to a consistency that is thicker than most soups. The simple preparation has been quite popular, especially as a winter dish, since the ancient times. The stew is a popular household preparation as well as a regular feature on menus of cafes, and restaurants almost everywhere in the world.
Ingredients and Preparation
Ingredients: Ingredients that are most often used in the preparation of vegetable stews include vegetables of preference (preferably fresh and cut into chunks), broth (vegetable, chicken, etc., preferably homemade), butter, oil, and a seasoning of pepper and salt. Beans, carrot, cabbage, peas, corn, mushroom, celery, leeks, tomato, cucumber and potato are some of the most popularly used vegetables. Certain varieties of the dish contain meats. Chicken, beef, seafood, etc., are cut into chunks and mixed with the vegetables. Herbs and spices like paprika, white pepper, parsley, cumin, coriander and rock salt, add taste and aroma to the stew.
Preparation Overview: Generally categorized as an easy-to-make dish, vegetable stew is traditionally slow-cooked in a large Dutch Oven or slow-cooker. It usually takes about 40 to 50 minutes to cook 2-3 average sized servings of the stew. For maximum flavor, the stew is cooked over low to medium heat and stirred occasionally. The chunks of vegetables (and meats, if used) are first cooked in oil or butter for a few minutes and then mixed with all the other ingredients in the Dutch Oven or slow-cooker. The stew is cooked until the gravy becomes thick and all the ingredients are tender and cooked.
Vegetable Stew Recipe Variations
· Flour or cheese is sometimes added to the vegetable stew to make a thicker and richer gravy.
· The vegan version of the stew is made without any meats and milk products. The low-calorie, low-fat version of the stew is cooked with products like margarine, very small quantities of olive oil, etc. Also, the vegetables and meats to be added are steamed or baked, not fried.
· Vegetable and Beef Stew is a popular European preparation made with vegetable and beef chunks as main ingredients. Rosemary is an essential herb added to the stew.
· The Moroccan Chickpea-and-Vegetable Stew is seasoned with regional Moroccan spices and herbs, specifically a special blend of herbs that is much like the Indian Garam Masala.
· In India, vegetable stews are prepared in various forms, one of the most popular being the Kerala-style stew made spiced with regional spices and herbs.
Serving
A Vegetable Stew is often served as a main course dish. The piping hot stew is ladled into individual bowls and served with toasted bread or a small, green salad on the side. Sometimes, the stew is served as a snack or even an appetizer (in smaller quantities). Cheese, chopped chives, snipped parsley, etc., are popular garnishes.