Hong Shao Rou (Red-Braised Pork Belly)
Red-braised pork belly simmered until tender and glossy
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
Cajun Chicken Étouffée
Cajun chicken étouffée with dark roux served over rice
Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)
Portuguese white bean stew with pork belly, chorizo and bacon
Dongpo Pork (Braised Pork Belly from Hangzhou)
Hangzhou dongpo pork belly braised with Shaoxing wine and soy sauces
Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)
Spanish lentil stew simmered with chorizo, tomato and smoked paprika
Spezzatino di Manzo (Italian Beef Stew)
Italian beef stew simmered with tomato, red wine and herbs
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
Ossobuco (Braised Veal Shanks)
Veal shanks braised with tomatoes, white wine and gremolata
Chicken Provençal (Tomato, Olive and White Wine Stew)
Chicken stew with tomatoes, olives, peppers and courgette
Matelote Normande (Normandy Fish Stew with Cider)
Fish stew simmered with cider, leeks and mushrooms
Navarin d’Agneau (Spring Lamb Stew)
Spring lamb stew with carrots, new potatoes and peas
Poulet en Sauce Normande (Chicken in Cream and Apple Sauce)
Chicken simmered with apples, cider, mustard and double cream
Boeuf en Daube Provençale (Provençal Beef Stew)
Slow-cooked Provençal beef stew braised in red wine
Pot-au-Feu (French Beef Stew)
French beef stew with brisket, vegetables and clear broth
Bouillabaisse (Marseille Fish Stew)
Marseille fish stew with saffron, fennel and a garlicky rouille
Cassoulet (French Bean and Sausage Stew)
Slow-cooked bean stew with pork sausages, pancetta and breadcrumbs
Pollo alla Cacciatora (Chicken Braised with Tomato, Olives and Rosemary)
Chicken braised in tomato and white wine with olives
Fasolia Khadra (Green Bean and Lamb Stew)
Lamb and green bean stew simmered in a tomato sauce
Westfälischer Pfefferpotthast (Westphalian Pepper Beef Stew)
Westphalian pepper beef stew with onions and vinegar
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
Mexican
Tacos de Suadero with Onion and Coriander
Brisket tacos with onion, coriander, lime and salsa verde
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
Boil
Stoemp met Worst (Mashed Potatoes and Vegetables with Sausage)
Belgian mashed potatoes and vegetables topped with pork sausages
Boil
Chinese New Year Dumplings (Pork and Chinese Cabbage)
Boiled dumplings with pork and Chinese cabbage filling
Grill
Moo Ping (Thai Grilled Pork Skewers)
Thai grilled pork skewers marinated with coconut milk and fish sauce
No cook
Fresh Coconut Water
Chilled coconut water poured from a young coconut over ice
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.
