Fesenjan (Persian Chicken with Walnut and Pomegranate Sauce)
Persian chicken stew with walnut and pomegranate molasses sauce
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 con Tomate (Andalusian Pork in Tomato Sauce)
Andalusian pork simmered in a thick tomato and paprika sauce
Lapin à la Moutarde (Rabbit in Dijon Mustard Sauce)
French rabbit stew with Dijon mustard and double cream
Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
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
Daube Provençale (Slow-Braised Beef with Olives and Orange)
French beef daube braised in red wine with olives and orange zest
Lamb Nihari (Slow-Braised Spiced Stew)
Lamb nihari stew with onions, ginger, garlic and spices, thickened lightly with atta
Carbonnade Flamande (Flemish Beef Stew with Beer)
Slow-braised Flemish beef stew with Belgian beer, onions, mustard and bread
Spezzatino di Vitello (Italian Veal Stew)
Tender veal braised with onion, carrot and celery in white wine and stock
Rinderroulade (Braised Beef Rolls with Bacon and Pickles)
Tender beef roulades braised in stock, served sliced with rich pan gravy
Gà Kho Gừng (Ginger-Braised Chicken)
Vietnamese chicken thighs simmered with ginger, garlic and shallots until glossy and tender
Stifado (Greek Slow Cooked Beef and Onion Stew)
Slow cooked Greek beef and onion stew with tomato, red wine and spices
Gentse Stoverij (Ghent-Style Beef Stew)
Belgian Ghent-style beef stew braised in dark beer, thickened with mustard and gingerbread
Fabada Asturiana (Asturian White Bean Stew with Chorizo and Morcilla)
Slow-simmered white bean stew with chorizo, morcilla, pork belly and smoked paprika
Marmitako de Bonito (Basque Tuna and Potato Stew)
Marmitako is tuna and potato stew simmered with peppers, onion and tomato.
Ratatouille with Crusty Bread
Silky ratatouille with garlic and basil, served alongside crusty bread
Espinacas con Garbanzos (Sevillian Spinach and Chickpeas)
Spinach and chickpeas simmered with cumin and paprika, thickened with bread
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
Egg Curry with Tomato and Onion Masala
Egg curry in tomato and onion masala with basmati rice
American
Southern Fried Chicken with Buttermilk Gravy
Crisp fried chicken drumsticks with peppery buttermilk gravy
Simmer
Massaman Curry with Beef, Potatoes and Peanuts
Massaman beef curry with potatoes, tamarind and roasted peanuts
Simmer
Advocaat (Dutch Egg Liqueur)
Thick Dutch egg liqueur made with brandy and vanilla
Marinated
Cantonese Roast Duck (Home-Style Crispy Duck)
Cantonese roast duck with crisp skin
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.
