What is the difference between boiled vegetables and stewed vegetables? I would like to know what the difference is between boiled vegetable and stewed vegetables? Are the methods for preparing these different? How do these differ? My understanding is that with boiling nothing is mixed with the vegetables, whereas with stewing something is added to the water (powders, vegetable cubes, etc.), so that such flavors may enter the vegetables and make them more tasty.

Is this the only difference, or am I missing something else?
The distinction is not so much what you add as what you do with the liquid. If I am making boiled carrots, when they're done I drain them, throwing the water away or possibly saving it to make soup with some other time, and serve the carrots. If I am making a vegetable stew then not only do I add things to the liquid (to flavour or thicken it, or both) but I keep the liquid, and serve the vegetables and liquid together in a bowl.