Pottage vs. Stew — What's the Difference?
By Maham Liaqat & Urooj Arif — Updated on May 18, 2024
Pottage is a thick, historical soup made from boiling vegetables, grains, and sometimes meat, whereas stew is a dish of meat and vegetables cooked slowly in liquid.
Difference Between Pottage and Stew
Table of Contents
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Key Differences
Pottage is a traditional, thick soup or porridge-like dish that dates back to medieval times. It is made by boiling vegetables, grains, and occasionally meat or fish, creating a hearty, filling meal. Pottage was a staple in the diet of medieval Europeans, known for its simplicity and versatility, as it could be made with whatever ingredients were available. Stew, on the other hand, is a dish consisting of meat and vegetables that are cooked slowly in a broth or sauce. The slow-cooking process allows the flavors to meld together, resulting in a rich and savory dish.
While both pottage and stew involve cooking ingredients together in a liquid, pottage is more akin to a thick soup or porridge and often relies heavily on vegetables and grains. Stew focuses more on the inclusion of meat and the slow-cooking process to develop deep flavors. Pottage is typically associated with historical and peasant food, whereas stew has a broader culinary application in modern cuisine.
Pottage was often a daily sustenance food for medieval peasants, made from whatever was on hand, while stew is a more defined dish with a set recipe, often used in modern cooking for hearty meals. Both dishes are valued for their ability to be nourishing and economical.
Comparison Chart
Definition
Thick soup or porridge-like dish
Dish of meat and vegetables cooked slowly
Main Ingredients
Vegetables, grains, sometimes meat
Meat, vegetables, broth or sauce
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Cooking Method
Boiling
Slow-cooking
Consistency
Thick, porridge-like
Thick, more solid than soup
Historical/Culinary Use
Medieval European staple
Modern culinary dish worldwide
Compare with Definitions
Pottage
A versatile, hearty meal often eaten by medieval Europeans.
Pottage was a common meal, varied by whatever ingredients were available.
Stew
A dish of meat and vegetables cooked slowly in liquid.
The beef stew simmered for hours, filling the house with a delicious aroma.
Pottage
A thick, filling soup that can be made with minimal resources.
The historical recipe called for a pottage of lentils and herbs.
Stew
A rich, savory dish with a thicker consistency than soup.
She served the stew with crusty bread to soak up the flavorful broth.
Pottage
A thick soup or porridge-like dish from medieval times.
The peasants relied on pottage made from root vegetables and barley for their meals.
Stew
A popular comfort food found in many culinary traditions.
The Irish stew, made with lamb and root vegetables, is a classic dish.
Pottage
A dish made by boiling vegetables, grains, and sometimes meat.
She prepared a traditional pottage using ancient grains and seasonal vegetables.
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, poultry, sausages, and seafood.
Pottage
A simple, nutritious dish that sustained many through harsh winters.
The villagers made a large pot of pottage to share during the cold months.
Stew
To cook (food) by simmering or boiling slowly.
Pottage
Pottage or potage ( POT-ij;, also UK: , French: [pɔtaʒ] (listen); from Old French pottage 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries.
Stew
To undergo cooking by boiling slowly or simmering.
Pottage
Soup or stew.
Stew
(Informal) To suffer with oppressive heat or stuffy confinement; swelter.
Pottage
A thick soup or stew of vegetables and sometimes meat.
Stew
(Informal) To be in a state of anxiety or agitation.
Pottage
(Archaic) Porridge.
Stew
(obsolete) A cooking-dish used for boiling; a cauldron.
Pottage
A thick soup or stew, made by boiling vegetables, grains, and sometimes meat or fish, a staple food throughout Europe in the Middle Ages.
Stew
A heated bath-room or steam-room; also, a hot bath.
Pottage
(archaic) An oatmeal porridge.
Stew
(archaic) A brothel.
Pottage
A kind of food made by boiling vegetables or meat, or both together, in water, until soft; a thick soup or porridge.
Then Jacob gave Esau bread and pottage of lentils.
Stew
A dish cooked by stewing.
Pottage
A stew of vegetables and (sometimes) meat
Stew
An artificial bed of oysters.
Pottage
Thick (often creamy) soup
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 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
A hearty meal that combines various ingredients in a single pot.
The chicken stew was packed with potatoes, carrots, and tender meat.
Stew
A dish that allows flavors to meld together through slow cooking.
The lamb stew was cooked in red wine, giving it a deep, robust flavor.
Common Curiosities
Is stew always made with meat?
While stew traditionally includes meat, there are vegetarian and vegan versions that use plant-based ingredients.
What is pottage?
Pottage is a thick soup or porridge-like dish made from boiling vegetables, grains, and sometimes meat.
What is stew?
Stew is a dish of meat and vegetables cooked slowly in liquid, resulting in a rich, thick meal.
How are pottage and stew different?
Pottage is more like a thick soup with a porridge consistency, often focusing on vegetables and grains, while stew involves slow-cooking meat and vegetables in a broth or sauce.
What are common ingredients in pottage?
Common ingredients include vegetables like carrots, onions, and turnips, as well as grains like barley or oats.
Can pottage include meat?
Yes, pottage can include meat, but it is typically vegetable and grain-based.
What are some popular types of stew?
Popular types include beef stew, lamb stew, chicken stew, and regional varieties like Irish stew and Brunswick stew.
Why is stew cooked slowly?
Slow cooking allows the flavors of the ingredients to meld together and the meat to become tender.
Can you use a slow cooker to make stew?
Yes, slow cookers are ideal for making stew, allowing for convenient, long-duration cooking.
Can pottage be considered a main course?
Yes, pottage can be a main course, especially in its traditional context where it was a substantial, nourishing meal.
What is the historical significance of pottage?
Pottage was a staple food for medieval Europeans, particularly peasants, due to its simplicity and versatility.
Is pottage still made today?
Yes, though less common, pottage is still made today, often as a historical or traditional dish.
How do you thicken a stew?
Stew can be thickened by simmering to reduce the liquid, adding flour or cornstarch, or including starchy vegetables like potatoes.
What is a modern equivalent of pottage?
A modern equivalent could be a thick vegetable soup or a hearty grain-based dish.
Are stews typically served with sides?
Yes, stews are often served with bread, rice, or potatoes to complement the dish.
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Written by
Maham Liaqat
Co-written by
Urooj ArifUrooj is a skilled content writer at Ask Difference, known for her exceptional ability to simplify complex topics into engaging and informative content. With a passion for research and a flair for clear, concise writing, she consistently delivers articles that resonate with our diverse audience.
