Fagioli all’Uccelletto con Salsiccia (Tuscan Beans with Sausage)
Cannellini beans with Italian sausage in tomato and sage
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 Andaluza (Andalusian Pork in Tomato Sauce)
Pork simmered in a thick tomato and paprika sauce
Espinacas con Garbanzos Sevillanas (Seville-Style Spinach and Chickpeas)
Spinach and chickpeas simmered with cumin, paprika and tomato
Tripas à Moda do Porto (Porto-Style Tripe Stew)
Porto-style tripe stew with pork, chorizo and white beans
Vegetable Tagine
Vegetable tagine with chickpeas, tomatoes and dried apricots
Rape a la Marinera (Spanish Monkfish in Tomato and Saffron Sauce)
Spanish monkfish simmered in tomato, white wine and saffron 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
Beef and Guinness Stew with Suet Dumplings
Slow-simmered beef and Guinness stew with carrots, onions and steamed suet dumplings
Ratatouille Niçoise (Provençal Vegetable Stew)
Silky Provençal vegetable stew simmered with tomatoes, garlic, olive oil and herbs
Agnello in Umido con Piselli (Italian Lamb and Pea Stew)
Slow-braised lamb and peas in tomato and white wine with rosemary
Pollo a la Crema de Chipotle (Chipotle Cream Chicken)
Chicken simmered in chipotle and tomato sauce, finished with double cream and lime
Puerco en Salsa Verde (Pork in Tomatillo Sauce)
Pork shoulder simmered until tender in a bright tomatillo sauce
Imam Bayildi (Aubergine Braised with Tomato and Onion)
Tender imam bayildi with a tomato and onion filling, served with lemon
Moroccan Quick Tagine Bowl
Quick chickpea tagine bowl with tomatoes, apricots, spices and couscous
Feijoada Bowl (Black Bean and Pork Stew with Rice)
Black bean stew with pork and smoked sausage, served over rice
Carbonada (Argentinian Beef and Vegetable Stew)
Argentinian carbonada with beef, squash, potatoes, sweetcorn, tomatoes and raisins
Holiday Galbijjim (Korean Braised Beef Short Ribs)
Tender beef short ribs braised in soy and garlic sauce with vegetables and jujube
Carne en su Jugo (Jalisco Beef Stew with Bacon and Tomatillo Broth)
Browned beef and bacon simmered in tomatillo broth with pinto beans
Mixiotes de Pollo (Steamed Chicken Parcels in Chilli Marinade)
Chicken marinated with dried chillies, tomato and spices, then steamed in parchment parcels
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.
Indian
Lemon Rice with Roasted Peanuts
Lemon rice with mustard seeds, curry leaves and roasted peanuts
French
Pots de Crème au Chocolat
Silky baked chocolate custards chilled until spoonable
Indian
Egg Curry with Tomato and Onion Masala
Egg curry in tomato and onion masala with basmati rice
Italian
Torta di Ricotta e Limone (Italian Ricotta and Lemon Cake)
Ricotta and lemon cake with a light, moist crumb
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
Bake
Mooncakes (Baked Cakes with Golden Syrup and Red Bean Filling)
Baked mooncakes with golden syrup dough and red bean paste
Pan fry
Kiełbasa z Cebulką (Pan-Fried Sausage with Onion)
Pan-fried pork sausage served with soft, golden onions
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.
