Bauerntopf (German Minced Beef and Potato Stew)
Minced beef and potato stew in a paprika-tomato broth
What makes a stew a stew
A stew is a dish of pieces cooked in liquid until both the main ingredients and the cooking liquid are ready to eat together. It is usually thicker than a soup, but it does not have to be heavy or opaque. What matters is the relationship between solids and sauce: the liquid is seasoned, reduced or lightly thickened so it clings to the spoon and coats the ingredients. Stews can be meat- or vegetable-led, and they can be made on the hob, in the oven, or in an electric cooker. They are distinct from braises mainly by scale and serving style: a braise often centres on one large piece, while a stew is built from bite-sized pieces meant to be shared out evenly.
Top picks in Stew
Vegetable Tagine
Vegetable tagine with chickpeas, tomatoes and dried apricots
Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)
Portuguese white bean stew with pork belly, chorizo and bacon
Rape a la Marinera (Spanish Monkfish in Tomato and Saffron Sauce)
Spanish monkfish simmered in tomato, white wine and saffron sauce
Chinese Red-Braised Pork Belly (Hong Shao Rou)
Tender red-braised pork belly in a glossy soy sauce
Garbanzos con Espinacas (Spanish Chickpeas with Spinach)
Spanish chickpea stew with spinach, cumin and paprika
Method choices that change the final bowl
Some stews start with browning. Searing meat or vegetables before adding liquid builds a deeper, roasted base and gives the sauce a darker colour. Others begin with sweating aromatics, then simmering gently for a cleaner, lighter profile where herbs and spices stay more prominent. The cooking vessel matters: a wide pot encourages evaporation and a naturally thicker sauce; a tight lid keeps things brothy and can help delicate ingredients stay intact. Thickening can come from reduction alone, from starchy ingredients breaking down, or from a small amount of flour or other starch added early. Each route changes the texture: reduction gives gloss, starch gives body, and flour can make the sauce feel more velvety.
All recipes in Stew
Pollo en Mole Amarillo (Chicken in Yellow Mole Sauce)
Chicken simmered in smooth yellow mole sauce with toasted spices
Poulet au Citron Confit (Chicken Thighs with Preserved Lemon and Olives)
Braised chicken thighs with preserved lemon, olives and white wine
Pollo alla Cacciatora Bianco (White Wine Braised Chicken with Olives and Capers)
White wine braised chicken with olives and capers
Caribbean Goat Stew
Slow-simmered goat stew with onion, garlic and warming spices
Feijoada (Brazilian Black Bean Stew with Pork and Beef)
Brazilian black bean stew with pork, beef and bay leaves
Nikujaga (Beef and Potato Stew)
Japanese beef stew with potatoes and onion in a savoury broth
Paling in ’t Groen (Eel in Green Herb Sauce)
Eel simmered in white wine with green herb sauce
Brasato al Barolo (Beef Braised in Red Wine with Vegetables)
Beef braised in Barolo with vegetables and reduced wine sauce
Caponata Siciliana (Sicilian Sweet and Sour Aubergine Stew)
Sweet and sour aubergine stew with capers and olives
Caldereta de Cordero (Spanish Lamb Stew)
Spanish lamb stew simmered with potatoes, tomatoes and paprika
Cocido Madrileño (Madrid Chickpea Stew with Beef, Pork and Chorizo)
Madrid chickpea stew with beef, pork belly and chorizo
Gumbo (Southern Stew with Prawns and Andouille)
Southern stew with prawns, andouille, okra and dark roux
Serving a stew like you meant it
Because the sauce is part of the dish, think about what will catch it. Bread, rice, potatoes, polenta and noodles all do the job, but they change the experience: bread keeps the stew centre-stage; grains and mash turn it into a complete bowl. A bright finish helps, especially with long-cooked flavours. That might be a squeeze of citrus, a spoon of yoghurt, a handful of herbs, or something pickled on the side. If you are serving guests, keep the garnish separate so everyone can adjust. Stews also benefit from a short rest off the heat before serving, when fat rises and flavours settle, making the sauce taste more integrated.
Where to look next
If you want to steer the flavour profile, browse by Cuisine to see how different regions build stews with their own aromatics, spices and staples. For a more technical choice, Cooking method helps you compare stovetop simmering with oven cooking or other approaches that change evaporation, tenderness and sauce texture.
American
Pan-Seared Ribeye Steak with Garlic Butter
Pan-seared ribeye with garlic butter and rocket salad
Italian
Crostini with Ricotta and Sun-Dried Tomatoes
Toasted crostini topped with ricotta and sun-dried tomatoes
Nordic
Karjalanpaisti (Finnish Beef and Pork Hot Pot)
Finnish beef and pork hot pot with onions and bay
Spanish
Rabo de Toro Estofado (Braised Oxtail Stew)
Braised oxtail stew with red wine and vegetables
Boil
Smoked Salmon with Potatoes, Sour Cream and Dill
Smoked salmon with new potatoes, sour cream and dill
Bake
Tarte au Riz (Belgian Rice Pudding Tart)
Belgian rice pudding tart in a shortcrust case
No cook
Korean Salad Bowl with Sesame Dressing
Crisp Korean salad with nutty sesame dressing
Roast
Thai Curry Roasted Vegetables
Roasted vegetables coated in red curry and coconut milk
Frequently asked questions
Is a stew always thick?
Not necessarily. Many stews are spoon-coating rather than heavily thickened. The key is that the liquid is meant to be eaten as part of the dish, not just as a cooking medium.
What’s the difference between stew and soup?
Soups are typically more liquid-forward, often served as a broth or purée. Stews usually have larger pieces and a sauce that clings to the ingredients, with a higher ratio of solids to liquid.
Do I have to brown the meat for a stew?
No. Browning adds roasted depth and colour, but a stew can be built around gentle simmering for a cleaner taste where herbs, spices or vegetables lead.
Why did my stew sauce turn watery?
It often comes down to evaporation and starch. A tight lid, a narrow pot, or adding watery vegetables late can keep the liquid thin. Simmering uncovered for part of the cook, or letting starchy ingredients break down, can add body.
Why can stew meat be tough even after a long cook?
Some cuts need enough time at a gentle heat for collagen to convert and soften. If the heat is too high, the meat fibres can tighten and dry before the connective tissue has had time to relax.
Can a stew be vegetable-based and still feel satisfying?
Yes. Body can come from beans, lentils, potatoes, squash or other ingredients that naturally thicken the liquid as they cook, alongside a well-seasoned base.
Choose your stew by the sauce you want
When you are deciding between stews, picture the final spoonful: glossy and reduced, brothy and herb-led, or softly thickened and velvety. That one choice will guide the method, the pot and what you serve alongside.
