It's quite salty, so basically you can use it pretty much everywhere instead of salt. For example you can use it with seafood, like ravioli with mussels, or with mushrooms. Its smell is heavy but the taste is superb.
I wonder if it works for meat and poultry stews as well
It works for steaks
I use a good asian fish sauce in beef stews (and chili, or cuban-style picadillo, etc) -- nobody notices any fishy taste, it just bumps up the umami and "beefiness"!
Following Kenji Lopez-Alt, I’ve put it in Bolognese sauce where it does surreptitiously add a bit of umami and body.
Marmite and Vegemite are also really good for adding some umami-saltiness to tomato sauces and stews without being very noticeable for what they are. (Assuming I can stop myself from spreading it all on toast first...)
It does, wonderfully.
Fish sauces are a common addition to stews of all kinds! Works well.