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

Hidden Valley Eatery


Kroll’s West


Fat Boy’s Bar B Que Ranch


Sizzling fajita platter includes beef, chicken, and shrimp, plus vegetables.
La Jalisiense | From-Scratch Mexican in North Augusta, SC


Enrico Biscotti Co.


Glenda’s Creole Kitchen



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