Cajun Chicken Étouffée
Cajun chicken étouffée with dark roux served over rice
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
Seco de Carne (Peruvian Herb-Braised Beef Stew)
Peruvian beef stew braised with coriander, ají amarillo and beer
Dongpo Pork (Braised Pork Belly from Hangzhou)
Hangzhou dongpo pork belly braised with Shaoxing wine and soy sauces
Fesenjan (Persian Chicken with Walnut and Pomegranate Sauce)
Persian chicken stew with walnut and pomegranate molasses sauce
Rape a la Marinera (Spanish Monkfish in Tomato and Saffron Sauce)
Spanish monkfish simmered in tomato, white wine and saffron sauce
Garbanzos con Espinacas (Spanish Chickpeas with Spinach)
Spanish chickpea stew with spinach, cumin and paprika
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
Chicken Cacciatore with Olives
Browned chicken thighs simmered in a tomato and red wine sauce with rosemary and black olives
Ratatouille Niçoise (Vegan Provençal Vegetable Stew)
Provençal vegetable stew simmered with tomatoes, garlic, olive oil and basil
Mole Amarillo con Verduras (Vegetable Stew in Yellow Mole)
Courgette, green beans and potatoes simmered in a smooth yellow mole sauce
Costillas de Cerdo en Salsa de Chile Ancho (Braised Pork Ribs in Ancho Sauce)
Pork ribs braised until tender, then finished in a thick ancho chilli and tomato sauce
Yucatecan Chicken Stew with Potato and Green Olives
Yucatecan chicken stew simmered with tomato, potato, achiote and green olives, served with corn tortillas
Involtini di Manzo con Spinaci e Pinoli (Beef Rolls with Spinach and Pine Nuts)
Browned beef involtini filled with spinach and pine nuts, simmered in tomato and wine sauce
Osso Buco alla Milanese with Gremolata
Osso buco with veal shanks, saffron pan juices and lemon parsley garlic gremolata
Albóndigas en Salsa Chipotle (Meatballs in Chipotle Sauce)
Browned beef meatballs cooked until tender in a smoky chipotle tomato sauce
Braciole di Manzo al Sugo (Italian Stuffed Beef Rolls)
Browned beef rolls stuffed with breadcrumbs, parsley and Parmesan in sugo
Coq au Vin with Pearl Onions
Coq au vin with juicy chicken, bacon, mushrooms and pearl onions in red wine sauce
Chile Colorado (Beef Stew in Guajillo and Ancho Sauce)
Tender beef simmered in blended guajillo and ancho chillies with cumin and oregano
Chicken Cacciatore (Chicken Braised with Tomato, Red Wine and Olives)
Italian chicken cacciatore simmered in tomato and red wine with olives and rosemary
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
Indian
Lamb Rogan Josh with Saffron Rice
Tender lamb rogan josh served with saffron basmati rice
Middle Eastern
Chicken Shawarma Plate with Garlic Sauce and Pickles
Roasted chicken shawarma with garlic sauce, pickles and salad
American
Peanut Butter Fudge
No-bake peanut butter fudge set in the fridge
Boil
Hủ Tiếu (Pork and Seafood Noodle Soup)
Clear pork broth noodle soup with minced pork and prawns
Roast
Lamb Kleftiko (Slow-Roasted Lamb with Garlic, Lemon and Potatoes)
Slow-roasted Greek lamb with garlic, lemon and potatoes
Bake
Youvetsi (Greek Beef Stew with Orzo)
Greek beef stew baked with orzo in tomato and cinnamon
Roast
Baingan Bharta (Smoky Mashed Aubergine)
Smoky roasted aubergine mashed with tomatoes, spices and coriander
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.
