Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)
Portuguese white bean stew with pork belly, chorizo and bacon
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
Seco de Carne (Peruvian Herb-Braised Beef Stew)
Peruvian beef stew braised with coriander, ají amarillo and beer
Carne con Tomate (Andalusian Pork in Tomato Sauce)
Andalusian pork simmered in a thick tomato and paprika sauce
Rape a la Marinera (Spanish Monkfish in Tomato and Saffron Sauce)
Spanish monkfish simmered in tomato, white wine and saffron sauce
Tripas à Moda do Porto (Porto-Style Tripe Stew)
Porto-style tripe stew with pork, chorizo and white beans
Seco de Pollo (Ecuadorian Chicken Braised with Beer and Tomato)
Ecuadorian chicken braised with beer, tomato, peppers and coriander
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
Patatas a la Riojana (Potato Stew with Chorizo and Paprika)
Potato and chorizo stew simmered with sweet paprika
Daoud Basha (Lebanese Meatballs in Tomato and Tamarind Sauce)
Lebanese beef meatballs simmered in tomato and tamarind sauce
Asado Negro (Venezuelan Braised Beef in Dark Sauce)
Venezuelan braised beef in a dark coffee and onion sauce
Polenta e Spezzatino (Polenta with Beef Stew)
Creamy polenta topped with slow-simmered beef spezzatino
Ropa Vieja (Cuban Shredded Beef in Tomato Sauce)
Cuban shredded beef brisket in tomato sauce with olives
Ají de Gallina (Peruvian Creamy Chicken Stew)
Creamy Peruvian chicken stew with ají amarillo and walnuts
Spezzatino di Vitello con Piselli (Veal and Pea Stew)
Veal and pea stew finished with a splash of white wine
Braised Lamb Shanks with Minted Gravy
Slow-braised lamb shanks with rich minted gravy
Pisto Manchego with Fried Eggs
Spanish pisto with tomatoes, peppers, courgettes and fried eggs
Pote Gallego (Galician Pork, Chorizo and Potato Stew with Kale)
Galician pork and chorizo stew with potatoes and kale
Chicken Mole Poblano
Chicken simmered in mole poblano with chocolate and sesame
Rajas con Crema (Poblano Strips in Cream Sauce)
Roasted poblano strips simmered with sweetcorn and cream
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.
Italian
Biscotti di Prato (Twice-Baked Almond Biscuits)
Twice-baked almond biscuits with orange zest
Fusion
Tiradito with Ponzu Dressing (Japanese-Peruvian Salmon)
Chilled salmon tiradito with ponzu dressing and sesame oil
Indian
Saag Gosht (Lamb and Mustard Greens Curry)
Lamb curry simmered with mustard greens and spices
Mexican
Vegan Jackfruit Carnitas Tacos
Crispy jackfruit carnitas in warm corn tortillas
Marinated
Jeyuk Bokkeum (Spicy Pork Stir-Fry)
Spicy gochujang pork stir-fry with onion
Simmer
Kavourmas (Greek Cured Pork)
Greek cured pork set under its own fat
Boil
Modern Pierogi with Spinach and Ricotta
Pierogi filled with spinach and ricotta
Simmer
Arroz de Marisco (Portuguese Seafood Rice)
Portuguese seafood rice with prawns, mussels, squid and tomato
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.
