A popular answer would be meat, beef, lamb, or pork, simmering gently in an aromatic bath. But many other ingredients benefit from long, slow cooking, and a pot of chickpeas or beets will steam up your kitchen as pleasantly and fill your belly just as heartily as chicken or beef.
One benefit of vegetable-only stews is that they generally cook more quickly than meaty ones, which can take hours to soften the tough cuts traditionally called for. Otherwise, vegetable stews are cooked much like their meat-filled cousins.
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