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Fine line or blurry line?

From the article:

The line between stew and soup is a fine one, but generally a stew's ingredients are cut in larger pieces, and a stew is more likely to be eaten as a main course than as a starter.

Is "blurry" meant here, rather than "fine"? They're not what I'd call synonyms. --Ihope127 19:08, 6 April 2006 (UTC)[reply]

A "fine line" indicates difficulty in defining a definite boundary Got Lag? 13:35, 7 December 2006 (UTC)[reply]

not really...to a certain extent, yes, but a fine line means a very narrow line with little to no margin for overlap, but the decision of where to draw the line may be difficult or arbitrary Firejuggler86 (talk) 03:34, 11 April 2021 (UTC)[reply]

"Particularly potatoes and beans"

In the USA maybe (and even then specifically the Midwest?). Nowhere else. In fact, most European casseroles and stews don't use green beans (and the only soup that does is Minestrone where it isn't important what the ingredients really are) and many require potatoes be served separately - if at all - as they can cause the broth to off quicker if included. I would have thought onion, carrot and celery be a more common component. Plutonium27 12:29, 15 July 2007 (UTC)[reply]

Those would be dried beans, not green beans. — Preceding unsigned comment added by 2601:1C2:101:4A50:1913:70DA:3544:2157 (talk) 03:01, 27 October 2016 (UTC)[reply]

Fruits vs. vegetables

The article makes the differentiation, then lists beans as vegetables and tomatoes as fruits. If one is a fruit, so is the other. See Fruit. CarlFink 20:43, 15 July 2007 (UTC)[reply]

Merging Stewing into this article

I think this merge is a great idea. It seems obviously necessary. Let's merge Stewing into this article. -- Lilwik (talk) 01:21, 22 November 2007 (UTC)[reply]

Ok, that's four in favor and no arguments against. If nobody objects by the weekend, I'll do the merge. FiveRings (talk) 03:12, 22 November 2007 (UTC)[reply]

"Stew" - other definitions

Odd that there's no disambiguation page for "Stew" - sometimes "stewe" - as it can also mean (archaically meant) a tavern, an bathhouse or sometimes even a brothel. Try here: http://etext.virginia.edu/journals/EH/EH36/browner1.html and note the usage of the word. Or here: http://www.prostitutionprocon.org/history.htm / http://www.antiqbook.com/boox/uhr/023587.shtml where it is also referenced.
There are even books, e.g. - Bernard Mandeville's " "A Modest Defence of Publick Stews": Prostitution and Its Discontents in Early Georgian England" ( http://www.amazon.com/Bernard-Mandevilles-Modest-Defence-Publick/dp/1403971676 ) where the concept of a "public stew" is covered. The "stew" is mentioned in "Measure for Measure" ( http://wiki.riteme.site/wiki/Measure_for_measure for those Wikipedians that only believe something exists if it's mentioned here), and this is discussed here: http://www.rsc.org.uk/measure/teachers/themes.html , where there's even some kind of dictionary definition: Stew 1. A heated room used for hot air or vapour baths: hence, a hot bath. 2.pl. A brothel (Developed from sense 1, on account of the frequent use of the public hot baths for immoral purposes.) Hist. late ME (sing. and pl.) A bawd or prostitute - 1650. [Shorter OED].

This other definition of "stew" is, surprise surprise, not here > http://en.wiktionary.org/wiki/stew either. I guess it's not really that odd that this is not mentioned in Wikipedia, as it is often so unreliable (and has such a heavy American bias) round here that often the only response I can muster to the site is general hilarity. Cheers!

Forgot to "sign" the above. Here's your tildes 86.151.125.250 (talk) 23:20, 4 March 2008 (UTC)[reply]

Not sure if this is the right place to put this but shouldn;t other food types be included in this list, such as many types of curry and bolognaise sauce?Gav Newman (talk) 10:55, 28 September 2010 (UTC)[reply]

All the above is european Crap. — Preceding unsigned comment added by 50.32.40.136 (talk) 14:13, 12 March 2013 (UTC)[reply]

Merge with Yahni

I disagree with this merge - Yahni is clearly a type of stew, and should therefore be in the list of stews (I will add it), but I see no reason for merging, any more than for merging the other particular stews in the list. There has been no comment on the merge in over nine months, so I am removing the tags. Robina Fox (talk) 02:16, 17 April 2011 (UTC)[reply]

Table format

I am thinking about putting the "List of stews" section into into table format, either here, or at a {{main}} list article, consistent with List of breads, List of pies, tarts and flans, List of cakes, List of puddings, List of cookies, and List of sandwiches.

Disadvantages: Big, stupid, ugly table.
Advantages: Nice sortability. Images abound!

What do you think?

Merger

Editor Welshwind suggested (and performed) a merger of the articles Stew and Tripe soups. To make discussion possible about this proposed merger, I have reverted the edits there and mention the proposal here. To be true, I am not convinced that the two are similar, so some discussion would be appreciated. The Banner _talk 00:34, 17 October 2012 (UTC)[reply]

Withdraw, as original proposer turned out to be a sockpuppeteer. The Banner _talk 02:10, 28 October 2012 (UTC)[reply]

German link

This page should be linked with the German page “Eintopf”, considering that is the translation.

From the German page, I found a link to the English page “Eintopf”, which can probably be merged with the one for Stew because that’s pretty much the same thing. It’s not “a traditional type of German stew”, considering it’s the word used for all kinds of stew (unless something is already a fixed expression, e.g. “Irish Stew” is named just that even in Germany) *and* has been in use only since the 19th century (before, there was no common name for this kind of meal). Adding to that, most of the Eintöpfe on the English Wikipedia Eintopf page are called Suppe (soup) colloquially… nobody around me knows the exact difference between stew or soup, but it’s commonly understood that stew is thicker and soup is thinner.

mirabilos (talk) 01:50, 23 September 2020 (UTC)[reply]

Indeed. The difference is the consistency. A "Suppe" is a soup (more thick) and a "Eintopf" is a stew (less thick, respectively more thin). So why no direct link from "stew" to "Eintopf"?

Beef Stroganoff is not a stew

This article lists Beef Stroganoff as a stew, though in facts Beef Stroganoff is strips of **fried** meat (not boiled or simmered) in a sour cream sauce. I think its mention should be removed from the article. — Preceding unsigned comment added by 2A02:A210:2985:D780:EC26:E338:8D6D:8686 (talk) 11:18, 15 March 2021 (UTC)[reply]

I think the proper term for the way the meat in beef stroganoff is cooked is frickasee; 'tis neither fried nor stewed, but is frickaseed Firejuggler86 (talk) 03:36, 11 April 2021 (UTC)[reply]

Historically it would have meant the difference between calf's head stew (whole) and calf's head fricassee where the parboiled tongue and meaty bits are chopped into smaller pieces and finished in rich buttery gravy. Fricassee is closest to American style "hash" (from French: hacher, meaning "to chop"). [1]. But today's YouTube chefs will call anything served in cream sauce fricassee. (Lentil fricassee...)

We still have to use secondary sources even when they are sometimes wrong. A good example is Julia Child's theory that fricassee means cooked in butter before stewing (the proof is in the pudding). We would prefer to attribute but we can't just delete. I support the proposal to remove Beef Stroganoff from this article, it is more a noodle casserole than a stew, but I don't think we should describe it as a fricassee. Spudlace (talk) 04:12, 11 April 2021 (UTC)[reply]

French article

Looking at the list of translations of this page, French is absent, yet there is an English article about the French name for stew (ragoût). Should we not merge these? Alehanro999 (talk) 05:39, 25 March 2024 (UTC)[reply]

No article for British beef stew?

Why is this not listed. British beef stew is very distinct. The addition of suet dumplings for example 2A00:23CC:C204:4C01:A679:5544:B38:EEB1 (talk) 17:12, 5 April 2024 (UTC)[reply]