What type of dish typically involves the use of simmered meat and vegetable broth?

The dish that typically involves the use of simmered meat and vegetable broth is a stew. This cooking method includes both solid ingredients such as chunks of meat and vegetables, which are simmered together in a flavorful liquid. The process allows the flavors to meld, resulting in a hearty dish that is often thicker than a soup due to the proportion of solids to liquid.

In stews, the key is the slow cooking of the ingredients in the broth, which helps tenderize the meat and infuses the vegetables with flavor, making it a comforting and satisfying meal. The broth not only serves as a cooking medium but also contributes to the overall flavor profile of the dish.

In contrast, while soup also uses broth and can include meat and vegetables, it generally has a higher liquid content and a thinner texture compared to a stew. Braising, on the other hand, is a technique that involves cooking meat slowly in a small amount of liquid but does not typically include a significant amount of vegetables as primary ingredients. Stir fry is a cooking technique that involves quick cooking of vegetables and meats over high heat, usually with minimal liquid, making it fundamentally different from a stew.