Stew

Stew can be any sort of edible hodgepodge. Some stews are like soup, but thicker, so thick they are best eaten with a fork. Other stews – seafood stews of New England and the Pacific Northwest, for instance – are downright elegant. Prominent American varieties are Lowcountry Frogmore stew (shrimp, sausage, potatoes, corn-on-the-cob; aka Lowcountry boil), Kentucky burgoo, Illinois downstate chowder, southern Brunswick strew, Rocky Mountain buffalo stew, crawfish etouffee and jambalaya, oxtail stew, and, arguably, southwestern chili, both red and green.

Restaurants With This Dish

Southern Kitchen - Country Breakfast
Southern Kitchen

NEW MARKET, VA

Balaton

CLEVELAND, OH

Taste & See

WICHITA, KS

Santa Fe Hotel

RENO, NV

Steven’s Barbecue

GREENWOOD, MS

Cliff’s Seafood & Grill

BAMBERG, SC

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