Lapin à la Moutarde (Rabbit in Dijon Mustard Sauce)
French rabbit stew with Dijon mustard and double cream
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
Fesenjan (Persian Chicken with Walnut and Pomegranate Sauce)
Persian chicken stew with walnut and pomegranate molasses sauce
Bauerntopf (German Minced Beef and Potato Stew)
Minced beef and potato stew in a paprika-tomato broth
Carne con Tomate Andaluza (Andalusian Pork in Tomato Sauce)
Pork simmered in a thick tomato and paprika sauce
Spezzatino di Manzo (Italian Beef Stew)
Italian beef stew simmered with tomato, red wine and herbs
Kokkinisto (Greek Beef Stew with Tomato and Red Wine)
Greek beef stew braised in tomato and red wine
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
Braised Beef Brisket with Root Vegetables
Braised brisket with red wine and root vegetables
Ternera a la Riojana (Veal with Rioja Wine and Peppers)
Spanish veal stew with Rioja wine and peppers
Braciole al Sugo (Italian Beef Rolls in Tomato Sauce)
Beef rolls braised in tomato sauce with garlic and Parmesan
Lapskaus (Norwegian Beef Stew with Potatoes and Swede)
Norwegian beef stew with potatoes, carrots and swede
Coda alla Vaccinara (Roman Oxtail Stew)
Roman oxtail stew with tomato, red wine and celery
Tas Kebab (Turkish Beef Stew with Tomatoes and Peppers)
Turkish beef stew simmered with tomatoes, peppers and spices
Kefta Tagine (Meatballs in Tomato Sauce)
Spiced beef meatballs simmered in a rich tomato sauce
Đậu Hũ Sốt Cà (Tofu in Tomato Sauce)
Tofu simmered in a light tomato sauce with garlic
Revithada (Slow-Baked Greek Chickpeas)
Slow-baked Greek chickpeas with bay and oregano
Bistec a la Criolla (Colombian Creole Steak)
Pan-seared steak finished in a tomato and red onion sauce
Lamb Tagine with Apricots and Chickpeas
Lamb tagine with apricots, chickpeas and warm spices
Lamb Tagine with Prunes
Lamb tagine with prunes and toasted almonds
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
Fusion
Tiradito with Ponzu Dressing (Japanese-Peruvian Salmon)
Chilled salmon tiradito with ponzu dressing and sesame oil
Indian
Saag Gosht (Lamb and Mustard Greens Curry)
Lamb curry simmered with mustard greens and spices
Indian
Methi Thepla (Gujarati Fenugreek Flatbreads) with Mango Pickle
Spiced fenugreek flatbreads served warm with mango pickle
Marinated
Jeyuk Bokkeum (Spicy Pork Stir-Fry)
Spicy gochujang pork stir-fry with onion
Simmer
Kavourmas (Greek Cured Pork)
Greek cured pork set under its own fat
Boil
Modern Pierogi with Spinach and Ricotta
Pierogi filled with spinach and ricotta
Simmer
Arroz de Marisco (Portuguese Seafood Rice)
Portuguese seafood rice with prawns, mussels, squid and tomato
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.
