Garbanzos con Espinacas (Spanish Chickpeas with Spinach)
Spanish chickpea stew with spinach, cumin and paprika
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
Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)
Portuguese white bean stew with pork belly, chorizo and bacon
Poulet au Vinaigre (French Chicken in Vinegar Sauce)
Chicken braised with shallots in a tangy vinegar sauce
Draadjesvlees Traditioneel (Dutch Slow-Braised Beef)
Dutch slow-braised beef that pulls into tender strands
Beer-Braised Pork Shoulder
Pork shoulder slow-braised in lager with onion and caraway
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
Stifado (Greek Slow-Cooked Beef and Onion Stew)
Beef and onion stew simmered with tomato, red wine, cinnamon, cloves and bay
Venison Stew with Root Vegetables
Slow-cooked venison with carrots, parsnips and mushrooms in red wine gravy
Vegan Ratatouille
Slow-simmered ratatouille with tomatoes, onions, garlic and fresh basil
Chicken Fricassée (Chicken Braised in White Wine and Cream)
Tender chicken thighs braised with leeks and mushrooms, finished with lemon
Moqueca Baiana (Brazilian Coconut Fish Stew)
Moqueca baiana is fish simmered in coconut milk with tomatoes, peppers, palm oil, lime and coriander
Rouladen (Beef Rolls with Mustard, Bacon and Gherkins)
German rouladen are beef rolls braised in stock and served with smooth gravy
Hunkar Begendi (Turkish Lamb with Aubergine Purée)
Tender lamb stew on aubergine purée enriched with béchamel and cheese
Caldeirada de Peixe (Portuguese Fish Stew with Potatoes)
White fish and prawns simmered with potatoes, tomatoes and white wine broth
Seco de Pollo (Ecuadorian Coriander Chicken Stew)
Seco de pollo with tender chicken in a rich green coriander and lime sauce
Feijoada (Brazilian Black Bean and Pork Stew)
Rich feijoada of black beans simmered with pork shoulder, smoked sausage and bay
Bamia (Okra Stew with Lamb in Tomato Sauce)
Tender lamb and okra simmered together in a garlicky tomato sauce with lemon
Slow-Cooked Beef Short Ribs with Red Wine
Slow-cooked short ribs in red wine and stock with vegetables and reduced sauce
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
American
Vegetarian Black Bean Burgers
Crisp pan-fried black bean burgers in toasted buns
Spanish
Rabo de Toro Estofado (Braised Oxtail Stew)
Braised oxtail stew with red wine and vegetables
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
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.
