April 22, 2024

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3 hearty vegetarian stews that don’t take hours on the stove – The Denver Post

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By Melissa Clark, The New York Times

A slowly bubbling pot of stew on a cold winter evening, steam rising and scents wafting, is the epitome of cozy contentment.

There’s a fine line between a stew, a braise and a soup, and it’s quite subjective: Sometimes only a few spoons of broth make the difference. To my mind, a stew needs to be thick enough to eat with a fork but coated with plenty of velvety sauce so there’s a puddle left at the bottom of the bowl, easily mopped up with a piece of crusty bread (or soaked up by rice, noodles or mashed potatoes).

But what’s in the pot? A popular answer would be meat, beef, lamb or pork, simmering gently in an aromatic bath. But many other ingredients benefit from long, slow cooking, and a pot of chickpeas or beets will steam up your kitchen…

The New York Times News Service Syndicate

2024-02-29 09:00:48

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