Stew and Soup
Different recipes, ingredients and origins have produced a complex range of food names. To start with, try to remember all of these three below as types of Stew. Casserole, Bourguignon, Carbonade, Au vin, Goulash, Naverin, Daube, Ragoût, Fricassée, Hot Pot. Soup ranges from the lightest, clear variety through to what are very nearly stews. Recognise all of those in the second row as Soup on a menu. With both Stews and Soup, just ask what the main ingredient is. Even with a single word answer as "Beef", you have a good idea of what is on offer.