Cook Like a Pro: Why Stew Explodes Over Soup—and How to Level Up Your Meal!

Fri, 17 Apr 2026 20:19:34 +0000

Cook Like a Pro: Why Stew Explodes Over Soup—and How to Level Up Your Meal When it comes to hearty, comfort food, stew and soup are two of the most beloved favorites. But while they may seem similar, many home cooks notice a key difference: stew often “explodes” in liquid, bubbling over or overflowing, while soup tends to stay contained within its bowl. The reason? It’s not just about flavor—it’s about technique, consistency, and control. Why Stew Explodes Over Soup (and Kitchen Counter)
Stew’s tendency to overflow comes from its rich, thick base—usually made with a gelatin-rich meat sauce, flour (like roux), or tomato solids—that thickens as it simmers. Unlike soup, which is typically lighter with more water and broth, stew retains moisture and releases steam aggressively during cooking, especially when covered. Uncontrolled simmering, especially on high heat, causes bubbles to rise faster than the vessel can contain them—leading to splatters or overflow. Beyond liquid dynamics, stew’s texture and ingredients contribute to the explosion risk. Ingredients like root vegetables (potatoes, carrots), dried legumes, and bits of meat release natural starches and moisture over time, making the stew denser and less stable. Simmering too vigorously or skipping careful st filmection can worsen bubbling and spillage.