Carne con Tomate Andaluza (Andalusian Pork in Tomato Sauce)
Pork simmered in a thick tomato and paprika 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
Carne con Tomate (Andalusian Pork in Tomato Sauce)
Andalusian pork simmered in a thick tomato and paprika sauce
Lentejas con Chorizo y Morcilla (Spanish Lentil Stew)
Spanish lentil stew with chorizo and morcilla
Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)
Portuguese white bean stew with pork belly, chorizo and bacon
Rape a la Marinera (Spanish Monkfish in Tomato and Saffron Sauce)
Spanish monkfish simmered in tomato, white wine and saffron sauce
Draadjesvlees Traditioneel (Dutch Slow-Braised Beef)
Dutch slow-braised beef that pulls into tender strands
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
Pollo en Salsa Verde con Nopales (Chicken in Tomatillo Salsa Verde)
Pollo en salsa verde with tomatillos, coriander, green chillies and nopales, served with tortillas
Zuppa di Pesce alla Marinara (Italian Seafood Stew)
Seafood stew simmered in a garlicky tomato and white wine broth
Navarin d’Agneau Printanier (French Spring Lamb Stew)
Lamb stew braised with tomato and white wine, finished with spring vegetables
Ratatouille Niçoise (Provençal Vegetable Stew)
Slow-simmered Provençal vegetable stew cooked until tender, jammy and richly flavoured
Slow Cooker Beef Chilli
Minced beef chilli slow-cooked with kidney beans, tomatoes and warming spices
Polenta e Spezzatino di Manzo (Beef Stew with Polenta)
Slow-braised beef stew spooned over buttery polenta with Parmesan
Ternera Estofada con Patatas (Spanish Beef and Potato Stew)
Slow braised beef and potatoes in a rich tomato and smoked paprika sauce
Braised Oxtail with Root Vegetables
Tender oxtail braised with root vegetables in a reduced, glossy gravy
Pollo en Salsa Verde (Chicken Thighs in Tomatillo Sauce)
Tender chicken thighs cooked in blended tomatillo, serrano, garlic and coriander sauce
Kousa Mahshi (Stuffed Courgettes with Lamb and Rice)
Cored courgettes stuffed with spiced lamb and rice, simmered in tomato and garlic sauce
Ful Medames (Fava Bean Stew)
Ful medames is mashed fava beans with olive oil, lemon, cumin, tomato and parsley
Eid Lamb Stew (Turkish Lamb with Tomatoes, Onion and Spices)
Slow simmered lamb stew with tomatoes, garlic, cumin and sweet paprika
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
Agnello alla Scottadito with Roast Potatoes
Grilled lamb chops with rosemary roast potatoes
Spanish
Chuletón a la Parrilla (Spanish-Style Grilled T-Bone Steak)
Spanish-style grilled T-bone steak with sea salt and lemon
Spanish
Montaditos de Anchoa y Pimiento (Anchovy and Roasted Pepper Toasts)
Anchovy and roasted pepper montaditos on crusty bread
Indian
Kerala-Style Fish Curry with Coconut Milk
Kerala-style fish curry with coconut milk and curry leaves
Raw
Sashimi (Raw Sliced Salmon and Tuna)
Thinly sliced sashimi with salmon and tuna
Grill
Souvlaki (Greek Pork Skewers with Tzatziki)
Greek pork skewers grilled and served with yoghurt cucumber tzatziki
Pan fry
Cream-Filled Dorayaki (Japanese Honey Pancakes)
Japanese honey pancakes sandwiched with lightly sweetened whipped cream
Bake
Gochujang-Glazed Salmon
Baked salmon with gochujang, soy, sesame and garlic glaze
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.
