beef soup

What's the difference between stew and soup? What's the difference between broth and stock? In that regard, I'm no Emeril.

But speaking of Emeril, I made Beef Stouwp in my awesome blue dutch oven that is Emeril's line. So not only am I guaranteed culinary awesomeness by cooking something endorsed by a celebrity but, best of all, it has an 'E' on the top. So in other words, I used my monogrammed dutch oven the to make this stouwp.

Beef Stouwp
INGREDIENTS
1.5-2lbs Beef tips ( I think that's what they were. The chopped up beef that said "Great for Stews" at HEB)
4 new potatoes, or 3-4 cups, peeled and bit-sized cubed
2 cups baby carrots
1/2 onion chopped
4-5 c. low sodium beef broth
1 c dry white wine
1/4 c. balsamic vinegar
2 bay leaves
2 sprigs of thyme
3 cloves minced garlic
flour
salt
pepper
olive oil
DIRECTIONS
Coat beef in combined flour, salt and pepper. Heat oil in dutch oven over medium high. Brown meat about 8 minutes. Remove to platter and brown vegetables, about 4 minutes. Add balsamic vinegar, reduce heat and cook, about 2 minutes. Add wine, thyme, garlic and bay leaves. Simmer liquid until wine is reduced, about 6 minutes. Add meat and juices from platter; add enough broth to cover ingredients. Bring to a boil then reduce heat to low and simmer gently about one and a half hours.

Great for the cold! Adapted from Allrecipes.com and Epicurious. Next time I'll try using a big roast in my crock pot. Fun winter kitchen toys I haven't used yet!