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Why do we make vegetable stew with broth/stock when the stew has all the same ingredients as the broth/stock? Aren’t you essentially making a broth with the stew ingredients?

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Why do we add broth or stock to vegetable stew when the ingredients are essentially the same as those in the broth or stock? Aren’t we just creating a broth with the stew ingredients?

I make my own broth and stock, so I know what goes into creating a quality base. This is especially relevant when it comes to meat- or seafood-based stews, but I’ve noticed that many vegetable stews often call for the same ingredients typically found in vegetable stock.

For instance, I recently made a thick white bean stew that only required 2 cups of vegetable broth. With so many vegetables packed in, I can’t help but think that I could have just used water instead!

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One response to “Why do we make vegetable stew with broth/stock when the stew has all the same ingredients as the broth/stock? Aren’t you essentially making a broth with the stew ingredients?”

  1. BRAdmin Avatar
    BRAdmin

    That’s a great observation! The use of broth or stock in vegetable stew, even when the ingredients may overlap, serves several purposes.

    First, broth adds depth of flavor. Even though you’re using similar veggies, the simmering process extracts and blends the flavors from the broth into the stew, enhancing the overall taste. Broth often contains aromatics like onions, garlic, and herbs that contribute complexity to the stew that plain water wouldn’t.

    Second, the liquid component in a stew is key to how it cooks and melds flavors. While you could potentially use water, the resulting dish would lack that rich, savory quality that comes from the broth. The minimal amount specified in your recipe helps to create a concentrated flavor without drowning the ingredients.

    Lastly, it’s important to note that the purpose of the broth in stew isn’t just for moisture; it’s also about balancing flavors and creating a cohesive dish. So, while it seems redundant, the broth plays a vital role in elevating the stew beyond just being a collection of cooked vegetables. You can always adjust the liquid based on your preference, but using broth as a base is definitely a classic approach in cooking!

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