Kokkinisto (Greek Beef Stew with Tomato and Red Wine)
Greek beef stew braised in tomato and red wine
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
Rape a la Marinera (Spanish Monkfish in Tomato and Saffron Sauce)
Spanish monkfish simmered in tomato, white wine and saffron sauce
Carne Estufada à Portuguesa (Portuguese Braised Beef)
Portuguese braised beef stew with red wine, carrots and potatoes
Seco de Carne (Peruvian Herb-Braised Beef Stew)
Peruvian beef stew braised with coriander, ají amarillo and beer
Lentejas con Chorizo y Morcilla (Spanish Lentil Stew)
Spanish lentil stew with chorizo and morcilla
Bauerntopf (German Minced Beef and Potato Stew)
Minced beef and potato stew in a paprika-tomato broth
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
Gulasz Wołowy (Polish Beef Goulash)
Polish beef goulash with paprika, tomato and marjoram
Belgian Mussels Steamed in White Wine with Leeks and Celery
Mussels steamed in white wine with leeks and celery
Fårikål (Norwegian Mutton and Cabbage Stew)
Norwegian mutton and cabbage stew simmered with peppercorns
Rojões à Minhota (Pork Fried in Lard with Potatoes)
Marinated pork fried in lard with crisp potatoes and lemon
Feestelijke Rundstoof (Dutch Festive Beef Stew)
Slow-braised beef stew with red wine, bay and thyme
Cacciucco Livornese (Livorno-Style Fish and Seafood Stew)
Tuscan fish and seafood stew served over toasted bread
Cacciatore di Pollo (Hunter-Style Chicken Stew)
Chicken stew with tomatoes, red wine, mushrooms and olives
Coq au Vin Blanc (Chicken Braised in White Wine)
Chicken braised in white wine with mushrooms and herbs
Boeuf Bourguignon Traditionnel (Burgundy Beef Stew)
Red wine beef stew with bacon, mushrooms and pearl onions
Pisto with Fried Egg (Spanish Tomato and Courgette Stew)
Spanish pisto stew topped with a fried egg
Cocido Montañés (Cantabrian Bean and Pork Stew)
Cantabrian bean and pork stew with cabbage and smoked paprika
Turkey Chilli
Turkey chilli simmered with kidney beans, tomatoes and spices
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
Simmer
Massaman Curry with Beef, Potatoes and Peanuts
Massaman beef curry with potatoes, tamarind and roasted peanuts
No cook
Hwachae (Korean Fruit Punch)
Chilled Korean fruit punch with sparkling water and fresh fruit
Simmer
Belgian Rabbit Stew with Prunes and Dark Beer
Rabbit stew with prunes and dark beer
Steam
Longevity Peach Buns (Shou Tao)
Peach-shaped steamed buns filled with sweet red bean paste
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.
