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
Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)
Spanish lentil stew simmered with chorizo, tomato and smoked paprika
Kokkinisto (Greek Beef Stew with Tomato and Red Wine)
Greek beef stew braised in tomato and red wine
Sudderlappen met Jus (Dutch Slow-Cooked Beef with Gravy)
Dutch slow-cooked beef served with glossy gravy
Gentse Waterzooi Vis (Ghent-Style Creamy Fish Stew)
Creamy Ghent-style fish stew with prawns and vegetables
Tonno alla Siciliana (Tuna Steaks with Tomatoes and Capers)
Tuna steaks simmered in a tomato and caper sauce
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
Holiday Feijoada (Black Bean and Pork Stew)
Rich black bean stew with pork, sausages and bacon, served with rice
Sundubu Jjigae (Korean Spicy Soft Tofu Stew with Egg)
Sundubu jjigae is a spicy soft tofu stew with gochujang and a set egg
Mole Amarillo Oaxaqueño (Oaxacan Yellow Mole Chicken Stew)
Chicken stew in Oaxacan yellow mole with chayote, beans and epazote
Barbacoa (Slow-Cooked Beef in Chilli and Vinegar Sauce)
Slow-cooked barbacoa beef in a spiced chilli sauce, served in warm tortillas
Houtou Nabe (Thick Noodles and Vegetable Stew)
Japanese miso hot pot with thick noodles, pumpkin, mushrooms and tender cabbage
Zuppa di Pesce Italiana (Italian Mixed Fish Stew)
Mixed Italian fish stew in tomato and white wine with garlic
Marmitako (Basque Tuna and Potato Stew)
Tuna and potato stew with peppers, tomato and paprika in a savoury broth
Zarzuela de Mariscos (Catalan Shellfish and Fish Stew)
Shellfish and white fish simmered in a tomato sauce with saffron and sweet paprika
Beef and Kidney Bean Chilli
American-style beef chilli with kidney beans, tomatoes, cumin and chilli powder
Goan Pork Sorpotel (Spicy Pork Stew)
Spicy Goan pork sorpotel simmered until tender in a tangy vinegar gravy
Pato en Pipián Rojo (Duck in Red Seed and Chilli Sauce)
Duck legs simmered in pipián rojo, a rich toasted seed and chilli sauce
Mutton Nihari (Slow-Cooked Lamb Shank Stew)
Mutton nihari with tender lamb shanks, warming spices, and lemon and coriander to finish
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.
Spanish
Menestra de Verduras (Spanish Braised Spring Vegetables)
Spanish braised spring vegetables with mint and lemon
Italian
Millefoglie con Crema Pasticcera (Italian Mille-Feuille)
Crisp puff pastry layered with vanilla custard
Spanish
Lentejas con Chorizo y Morcilla (Spanish Lentil Stew)
Spanish lentil stew with chorizo and morcilla
Italian
Agnolotti dal Plin al Burro e Salvia (Stuffed Pasta with Butter and Sage)
Stuffed agnolotti tossed in butter, sage and Parmesan
Blended
Horchata Casera (Homemade Rice and Cinnamon Drink)
Chilled rice drink blended with cinnamon, vanilla and sugar
Simmer
Cozido à Portuguesa (Portuguese Boiled Dinner)
Portuguese boiled dinner with meats, sausages and vegetables
Boil
Avocado and Egg Smørrebrød on Rye with Dill
Rye smørrebrød topped with avocado, soft-boiled egg and dill
Steam
Bánh Bao (Vietnamese Steamed Pork Buns)
Fluffy steamed buns filled with minced pork and hard-boiled egg
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.
