Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
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
Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)
Spanish lentil stew simmered with chorizo, tomato and smoked paprika
Dongpo Pork (Braised Pork Belly from Hangzhou)
Hangzhou dongpo pork belly braised with Shaoxing wine and soy sauces
Draadjesvlees Traditioneel (Dutch Slow-Braised Beef)
Dutch slow-braised beef that pulls into tender strands
Lapin à la Moutarde (Rabbit in Dijon Mustard Sauce)
French rabbit stew with Dijon mustard and double cream
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
New Year Red-Braised Beef
Slow-braised beef brisket with soy sauces, Shaoxing wine, ginger and star anise
Frijoles Charros (Pinto Beans with Bacon and Sausage)
Mexican-style pinto beans cooked until rich with bacon, sausage, cumin and bay
Belgische Groentestoof (Belgian Vegetable Stew)
Vegetable stew of leeks, carrots, celery and potatoes finished with double cream
Modern Salmon Waterzooi (Belgian Creamy Salmon Stew)
Belgian-style creamy salmon stew finished with egg yolk, double cream and lemon
Wildstoof met Cranberry (Dutch Game Stew with Cranberries)
Slow-braised Dutch game stew with red wine gravy, cranberries, juniper and bay
Patatas a la Importancia (Saffron Potato Stew)
Fried floured potatoes simmered with onion, garlic and saffron-scented stock
Rinderrouladen (Beef Rolls with Bacon and Pickles)
German rinderrouladen are braised beef rolls with bacon, onion and dill pickles
Veal Blanquette with Tarragon
Veal blanquette simmered with carrots and leeks, finished with tarragon and lemon
Trippa alla Fiorentina (Florentine Tripe Stew)
Tripe stew simmered with soffritto vegetables, tomato and white wine, finished with Parmesan
Arnaki Fricassee (Lamb with Lettuce and Egg-Lemon Sauce)
Tender lamb with lettuce and spring onions in a silky egg and lemon broth
Babi Kecap (Pork Braised in Sweet Soy Sauce)
Tender pork braised in sweet soy with spices and finished with lime
Hachee (Dutch Beef and Onion Stew)
Rich hachee beef stew with lots of onions, bay leaves, cloves and stock
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.
French
Salmon en Papillote with Fennel and Lemon
Salmon baked in parchment with fennel, lemon and dill
Spanish
Bocadillo de Calamares (Madrid-Style Fried Squid Roll)
Crusty roll filled with flour-coated fried squid and lemon
French
Poulet au Citron et Olives (Lemon and Olive Chicken)
Chicken braised with lemon, green olives and thyme
French
Vichyssoise (Cold Leek and Potato Soup)
Chilled leek and potato soup blended with double cream
Simmer
Rizogalo (Greek Rice Pudding)
Greek rice pudding with cinnamon, vanilla and lemon zest
Boil
Katsudon (Breaded Pork Cutlet with Egg over Rice)
Breaded pork cutlet and lightly set egg over rice
Simmer
Avgolemono Soup (Greek Chicken, Rice, Egg and Lemon)
Greek chicken and rice soup thickened with egg and lemon
Boil
Ribbe (Norwegian Roast Pork Belly with Crisp Crackling)
Norwegian roast pork belly with crisp crackling
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.
