Beef Stew made in a homemade broth with carrots, celery, onions. (Photos.com)

So, what’s the difference between soup and stew?

It’s not so much the thickness like most people seem to think, but more that stews are more about the ingredients while soups are more about the broth. Take for example beef stew. When you think of beef stew, you think about beef, potatoes, carrots, and those tiny little pearl onions … well, besides the cornbread that you use for sopping up the juice! When you think of vegetable soup, not only do you think about the veggies but also about that wonderful beef broth.

Now, don’t get me wrong. No matter whether you are making a soup or a stew, the broth is extremely important.

Every one of the recipes for soup and stew can be made with canned broth if you’re in a hurry, but if at all possible, you’ll want to make your broth from scratch. No, don’t freak out—it’s not hard, just a little time consuming.

Homemade Chicken Broth

1 whole chicken or pieces (about 2 1/2 pounds)
2 large carrots, cut into large chunks
4 stalks celery, cut into large chunks
1 large onion, skin removed, cut in 4 pieces
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 quarts cold water

Combine all the ingredients in a large stockpot. Slowly bring to a boil; reduce heat. Skim the foam off the top. Cover and simmer for 2 hours.

Cool, and then remove the meat from the bones. Discard bones; save meat for your soup or stew or freeze to use later. Strain broth; discard the vegetables and seasonings.

Homemade Beef Stock

4 pounds beef ribs or short ribs
1 large onion, skin removed, cut in 4 pieces
2 medium carrots, cut in large chunks
4 stalks celery, cut in large chunks
4 large garlic cloves
2 bay leaves
1/2 teaspoon dried thyme
Salt and pepper to taste
2 quarts cold water

In a large stockpot, put the ribs along with the other ingredients. Bring to a boil over high heat, reduce to medium-low; cover and simmer until the meat and vegetables are tender, about 2 hours.

Cool, and then remove the meat from the bones. Discard bones; save meat for your soup or stew or freeze to use later. Strain broth; discard the vegetables and seasonings.

Creamy Potato Soup

6 cups homemade chicken broth or 4 (12-ounce) cans of chicken broth
2 (12-ounce) cans evaporated milk
2 tablespoons olive oil
8 medium russet potatoes, peeled and cubed
1 medium sweet onion, chopped
4 cloves garlic, finely chopped
3 stalks celery, chopped
2 carrots, chopped
2 tablespoons dried parsley
2 tablespoons dried chives
Salt and pepper to taste
2/3 cup cornstarch
1/2 cup cold water

Put the olive oil, garlic, onions and carrots in a large Dutch oven. Sauté until tender.

Add the diced potatoes and celery. Add the chicken stock and stir. Bring to a boil and cook the celery and potatoes 20 minutes. Add the evaporated milk. Stir. Add the cold water and cornstarch and stir until dissolved. Add to the hot soup.

Add the parsley, chives, and if desired salt and pepper.

Continued on the next page: Mama’s Beef Stew recipe …

Mama’s Beef Stew

2 pounds stew beef, cut into large but still bite-size chunks
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 envelope onion soup mix
4 cups homemade beef broth
OR 2 (14.5-ounce) cans.
1 (29-ounce) can whole tomatoes
6 medium potatoes, cut into large but still bite-size chunks.
3 cups whole baby carrots
1 cup celery, cut into 1-inch slices
1/2 bag frozen pearl onions
1 teaspoon oregano
2 cups water
2 tablespoons cornstarch
1/2 cup cold water

In a large pot, brown the stew beef in the vegetable oil. Add the salt, pepper, onion soup mix, beef broth, and tomatoes. Bring to a boil, reduce heat, cover, and cook for 1 hour.

Add the potatoes, carrots, celery, pearl onions, oregano, and water. Bring to a boil, reduce heat cover and simmer another hour or until veggies are tender.

Mix the cornstarch and cold water together and add to stew. Stir and cook for a few more minutes.

Kathy is owner of the website Mamas Southern Cooking. For more recipes,
visit: www.mamas-southern-cooking.com