Difference Wiki

Stew vs. Casserole

The main difference between stew and casserole are that stew is cooked in a stove by applying heat/fire to the bottom of the cooking vessel whereas casserole is cooked in an oven where the heat is evenly circulated.

Key Differences

Stews are usually covered on the other hand casseroles may or may not be covered.
In the case of stew, heat is applied to the bottom of the vessel while in case of casserole, heat circulates all around the vessel.
Stew mainly contains precooked ingredients whereas casserole can contain cooked ingredients.
Stew is usually cooked in a stove conversely casserole is usually cooked in the oven.
Stew is a type of food, as well as a cooking method on the flip side casserole,is both a cooking vessel and a food type.
Samantha Walker
Aug 03, 2019
Stews generally have more gravy and casseroles generally have less gravy.
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Comparison Chart

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It is cooked in a stove by applying heat to the bottom of the cooking vessel
It is cooked in an oven where the heat is circulated evenly.

Cooked

On the stove
In the oven

Heat Distribution

Applied to the bottom of the vessel
Circulates all around the vessel

Covered

Usually covered
May or may not be covered
Samantha Walker
Aug 03, 2019

Gravy

More
Less
Harlon Moss
Aug 03, 2019

Ingredients

Contains precooked ingredients
Contains cooked and semi-cooked ingredients
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Stew and Casserole Definitions

Stew

To cook (food) by simmering or boiling slowly.

Casserole

A dish, usually of earthenware, glass, or cast iron, in which food is both baked and served.

Stew

To undergo cooking by boiling slowly or simmering.

Casserole

Food prepared and served in such a dish.

Stew

(Informal) To suffer with oppressive heat or stuffy confinement; swelter.

Casserole

(Chemistry) A small-handled, deep porcelain crucible used for heating and evaporating.
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Stew

(Informal) To be in a state of anxiety or agitation.

Casserole

(countable) A dish of glass or earthenware, with a lid, in which food is baked and sometimes served.

Stew

(obsolete) A cooking-dish used for boiling; a cauldron.

Casserole

Food, such as a stew, cooked in such a dish.
A chicken casserole

Stew

A heated bath-room or steam-room; also, a hot bath.

Casserole

(by extension) Food that fills the high-walled dish or pan that it was cooked in. en

Stew

(archaic) A brothel.

Casserole

(transitive) To cook like, or as, a casserole; to stew.

Stew

(obsolete) A prostitute.

Casserole

A small round dish with a handle, usually of porcelain.

Stew

A dish cooked by stewing.

Casserole

A mold (in the shape of a hollow vessel or incasement) of boiled rice, mashed potato or paste, baked, and afterwards filled with vegetables or meat.

Stew

(Sussex) A pool in which fish are kept in preparation for eating.

Casserole

Food cooked and served in a casserole

Stew

An artificial bed of oysters.

Casserole

Large deep dish in which food can be cooked and served

Stew

(slang) A state of agitated excitement, worry, and/or confusion.
To be in a stew

Stew

(informal) A steward or stewardess on an airplane or boat.

Stew

To cook (food) by slowly boiling or simmering.
I'm going to stew some meat for the casserole.
The meat is stewing nicely.

Stew

(transitive) To brew (tea) for too long, so that the flavour becomes too strong.

Stew

To suffer under uncomfortably hot conditions.

Stew

To be in a state of elevated anxiety or anger.

Stew

A small pond or pool where fish are kept for the table; a vivarium.

Stew

An artificial bed of oysters.

Stew

A place of stewing or seething; a place where hot bathes are furnished; a hothouse.
As burning Ætna from his boiling stewDoth belch out flames.
The Lydians were inhibited by Cyrus to use any armor, and give themselves to baths and stews.

Stew

A brothel; - usually in the plural.
There be that hate harlots, and never were at the stews.

Stew

A prostitute.

Stew

A dish prepared by stewing; as, a stewof pigeons.

Stew

A state of agitating excitement; a state of worry; confusion; as, to be in a stew.

Stew

To boil slowly, or with the simmering or moderate heat; to seethe; to cook in a little liquid, over a gentle fire, without boiling; as, to stew meat; to stew oysters; to stew apples.

Stew

To be seethed or cooked in a slow, gentle manner, or in heat and moisture.

Stew

Agitation resulting from active worry;
Don't get in a stew
He's in a sweat about exams

Stew

Food prepared by stewing especially meat or fish with vegetables

Stew

Be in a huff; be silent or sullen

Stew

Bear a grudge; harbor ill feelings

Stew

Cook slowly and for a long time in liquid;
Stew the vegetables in wine

Stew vs. Casserole

Stew is a combination of many ingredients specifically meat and vegetables that are placed in stock and cooked in a pot on an open fire. The casserole is a dish that contains pieces of vegetables, meat, a starchy binder, and a crunchy topping. Stew is cooked on the top of a stove with heat only from the bottom. The casserole is baked or cooked with the heat on all sides. The stew contains pieces of red meat like beef, lamb and other such meat to be placed in stock, water or gravy with added vegetables, which is then slowly cooked over a stove. A casserole is an also large deep dish that can be used for baking and serving. The food which is made in a casserole is also widely called a casserole. Stew is a mixture of solid food and liquid. It is a dish of vegetables and meat cooked slowly in liquid in a closed dish or pan. The casserole can be layered (lasagna, shepherd’s pie) but can also be just a combination which is put into a baking dish and tossed in the oven. Stew also refers to the procedure of slow cooking a thing in liquid. Tough meat such as mutton and beef are generally cooked as stews. The elements of the casserole dish are sometimes required to be precooked such as the pasta which may not be baked if it is not already cooked a little. The meat and vegetable mix is later added with some juices such as stock, beer, tomato sauce, wine or the product could be baked as it is.

What is Stew?

Stew is a mixture of some or many ingredients mainly meat and vegetables which are placed in stock and cooked in a pot on an open fire. It is cooked on the top of a stove with heat from the bottom. It contains pieces of red meat like beef, lamb and other such meat to be placed in stock, water or gravy with added vegetables. All of these ingredients are added in a liquid and then cooked. It is a dish of vegetables and meat which is cooked slowly in liquid in a closed dish or pan. Stew also refers to the procedure of slow cooking anything in liquid. Stewing makes the food soft and makes tough meat juicy and tender. That is why tough meat such as mutton and beef are generally cooked as stews. The meat is cut first into small pieces and then fully immersed in a liquid. This liquid can be stock, water, beer, wine, etc. When the food is fully dipped in liquid, it is closed tightly to prevent evaporation and cooked at a very low temperature. Since a lot of liquid is added to immerse food fully, the stews have a lot of gravy. Different seasonings and flavorings are also added to their mixture. Each of the stew differs depending on the cultures and traditions.

Types

  • Cassoulet
  • Bouillabaisse
  • Chicken Stew
  • Bo Kho
  • Cream Stew
  • Irish Stew
  • Daal
  • Goulash
  • Haleem

What is Casserole?

The casserole is a dish which contains small and uniform pieces of vegetables, meat, a starchy binder, and a crunchy cheesy topping. The term ‘casserole’ derives from the French word meaning “saucepan.” Casseroles have been in existence since the discovery of earthenware containers, which were used for cooking the meat in its juices rather than just cooking the meat over a fire. The casserole is usually made in an oven to distribute the heat more evenly. It is generally cooked slowly in the oven, and in most cases, the dish is not covered. Some examples of casseroles are cottage pie, gratin, lasagna, and moussaka. Casseroles are almost always baked and untouched during the baking process. The purpose of slow cooking is for the meat or seafood to cook in its juice or the stock for a long period until it can absorb the flavor. A casserole is baked with the heat on all sides, while a stew is cooked on a stove top with heat only from the bottom. Casserole usually has little to no gravy.

Types

  • Cassoulet
  • Ragout
  • Hotpot
  • Tajine
  • Lasagna
  • Shepherd’s pie
  • Gratin
  • Rice or macaroni timballo
  • Carbonnade
  • Moussaka

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