A stew is a common dish made of vegetables, meat, poultry, or seafood cooked in some sort of broth or sauce. The line between stew and soup is a fine one, but generally a stew's ingredients are cut in larger pieces and retain some of their individual flavours, a stew may have thicker broth, and a stew is more likely to be eaten as a main course than as a starter. There are exceptions; for example, an oyster stew is more like a soup.
Stewing has a long tradition in cookery. Popular recipes for regional stews, such as gumbo, bouillabaise, Brunswick stew, and burgoo became common during the 19th century and have increased in popularity during the 20th century.
Written records of stews go back as far as written cookbooks. There are recipes for lamb stews & fish stews in Apicius de re Coquinaria, whose identity is uncertain, there having been three Romans by that name in the period 1st century BC to 2nd century AD. What is known is that the book has survived, and there are recipes for stews of lamb and fish in it. (An English translation is available 'Apicius: Cookery and Dining in Imperial Rome', A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria by Joseph Dommers Vehling, which is available in reprint paperback from Dover Publications.)
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