Feijoada à Portuguesa (Portuguese Bean Stew with Pork and Chorizo)
Portuguese white bean stew with pork belly, chorizo and bacon
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
Kokkinisto (Greek Beef Stew with Tomato and Red Wine)
Greek beef stew braised in tomato and red wine
Seco de Carne (Peruvian Herb-Braised Beef Stew)
Peruvian beef stew braised with coriander, ají amarillo and beer
Lapin à la Moutarde (Rabbit in Dijon Mustard Sauce)
French rabbit stew with Dijon mustard and double cream
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
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
Dakdoritang (Korean Spicy Chicken Stew with Potatoes and Carrots)
Spicy Korean chicken stew with potatoes, carrots and spring onion
Blanquette de Veau (Creamy French Veal Stew)
Creamy veal stew with mushrooms, carrots and a velvety sauce
Kassler mit Sauerkraut (Pork with Braised Sauerkraut)
Smoked pork loin with braised sauerkraut, onion and caraway
Beef and Bean Cowboy Stew
Thick cowboy stew with minced beef, kidney beans and tomatoes
Asado de Boda (Mexican Wedding Pork Stew)
Mexican pork stew simmered with ancho chilli and tomatoes
Hühnerfrikassee (German Chicken Fricassee with Rice)
Creamy German chicken fricassee with rice, carrots and peas
Poulet à la Normande (Chicken with Apples and Cream)
Chicken braised with apples in a cider and cream sauce
Slow Cooker Beef Short Ribs with Red Wine
Slow-cooked beef short ribs in red wine sauce
Veau Marengo (Veal Braised with Tomatoes, Mushrooms and White Wine)
Veal braised with tomatoes, mushrooms and white wine
Pollo alla Romana con Peperoni (Chicken with Peppers and Tomatoes)
Roman style chicken simmered with peppers, tomatoes and rosemary
Ragù di Cinghiale (Wild Boar Ragù with Pappardelle)
Wild boar ragù tossed through pappardelle with rosemary and juniper
Lion’s Head Meatballs (Shanghai Pork Meatballs with Chinese Cabbage)
Shanghai pork meatballs braised with Chinese cabbage
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
Mexican
Vegan Jackfruit Carnitas Tacos
Crispy jackfruit carnitas in warm corn tortillas
Boil
Piri-Piri Veggie Bowl
Roasted veg and piri-piri chickpeas over brown rice
Pan fry
Frikadeller (Danish Pan-Fried Pork Meatballs)
Danish pan-fried pork meatballs with onion and breadcrumbs
No cook
Diwali Mixed Sweets Platter (Besan Ladoo, Coconut Barfi and Cashew Fudge)
Diwali sweets platter with besan ladoo, coconut barfi and cashew fudge
Boil
Thai Green Curry Bowl with Chicken and Jasmine Rice
Thai green curry chicken bowl with jasmine rice
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.
