i could’ve said eye of the stewholder but that gives you authority on the subject and i don’t like that
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A lot of western style soups - the meal is entirely the liquid. But ramen for example is arguably a soup, but has very chunky ingredients, the meal isn’t entirely the liquid. So id say … what i made is a soup due to high amount of runny liquid. Google says that ramen isnt a stew
Ive never eaten a spicy soup before. It cures my depression. It makes me feel so alive. “Everything will be okay”. Spicy cures depression. Hot soup cures depression. So when u combine them. Everything will turn out okay
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I’m usually good about spice but the last time I ate jalapenos, my eyes and nose started running so hard
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I cant handle jalapenos as well. Just a little bit
Spicy food is extremely uncommon in bulgarian cuisine. My mom thought that jalapenos are the spiciest peppers in the world
i love jalapeños mmmm
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i like spicy food
it tastes good
usually
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A stew involves braising. If you’re not braising anything, it’s a soup.
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i don’t really think that’s a correct definition
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stewing is very similar to but slightly different than braising, but it’s easier to look up what braising is
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you’re stewing in despair at your wrong definition!
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I agree that a stew involves braising
Can a soup involve braising? I think it can
How do you make stew
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Put a little oil in pot or dutch oven and cook cubed chunks of meat in there until it browns (also you can add flour to it). Can season now or later. Then remove from pot and set it aside. Put in aromatics (onion garlic chilli optional), tomato paste. Celery too if u want, i havent tried with it. Stir and wait for a while. Then i read some recipes that add some vegetables immediately now, and some add it later. So idk. I added mine immediately. I added everything back in, vegetables (chopped in chunks), meat, water, stock cubes, seasonings. I put on medium heat until it started boiling. Then i put to low heat and put the lid on and let it simmer for an hour. Im sure there are better recipes there with better timings of when to add what components, some go for up to 2 hours of simmering
But the idea of stew is: meat is braised (first u brown it on higher temp, then slowly cook on lower temp later), and not a ton of liquid, just enough to cover everything, and a corn slurry to thicken the liquid and make it stewy and not soupy
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Is a corn slurry just corn starch
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Corn starch mixed with water in a small container first, and stirred well. So it becomes this like thick liquid. If you put just corn starch in the big pot immediately you won’t be able to mix it that well
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time is a fuck
ngl they both feel like ancient history to me but like. so does 2025. and most of the first half of 2026. so i’m not a very comparable example 
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In chinese cooking i think you put chunks of meat in corn slurry and mix them well with your hands and let the meat absorb it, before frying it (when you wanna fry little chunks of meat). It makes it very interesting
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Get a dutch oven
- 3 lbs of beef chuck cut in large pieces
- 1/4 cup of flour
- 4 carrots, peeled and cut into 1-inch thick pieces
- 1 onion, sliced
- 7 garlic cloves, thinly sliced
- 1 tablespoon of thyme, chopped
- 4 cups of beef broth
- 1/4 cup of tomato paste (buy a tube with a screw-on top, like a tube of toothpaste but with tomato paste instead)
- 2 bay leaves
- 3 russet potatoes, peeled and cut into large chunks
- 2 tablespoons of cornstarch
- 2 tablespoons of water
Season the beef chuck with salt and pepper, and toss it with the flour in a bowl until coated.
Put the Dutch oven over medium heat, add 1 tablespoon of oil. Throw in the beef in there in a single layer (avoid overcrowding), and brown each piece on all sides. You’ll probably have some beef leftover that couldn’t fit, so take out the browned pieces and set aside on a plate, and repeat this process (adding oil as necessary) until all pieces are browned. Remove all the beef from the Dutch oven at the end.
Add another tablespoon of oil, and add the carrots and onions until the onions soften (~5 minutes). Add the garlic and thyme and cook for another 2 minutes.
Return the beef, and stir until combined. Add the beef broth and tomato paste, stirring until incorporated. Add the bay leaves. Bring to a boil, and then reduce to a simmer. Cover and let it simmer for 2 hours.
Add the potatoes, cover again, and cook until the potatoes are tender, about 30 more minutes.
Combine the water and cornstarch in a small bowl to make a slurry. Remove the bay leaves from the stew, and add the slurry. Stir until stew begins to thicken.
Ultimately a pretty easy stew that tastes fantastic. I found I did not enjoy it as much the next day because it was a bit too thick at that point, so I would cook it when you have people around to share it with.
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