What is the difference between braising and stewing?

The distinction between braising and stewing lies primarily in the size of the meat pieces involved and the method of cooking. Braising is a technique that typically involves larger cuts of meat, which are first browned in fat to develop flavor and then cooked slowly with a small amount of liquid. This method allows the meat to tenderize while retaining enough moisture, often resulting in a richly flavored dish.

On the other hand, stewing usually involves smaller pieces of meat that are fully submerged in liquid throughout the cooking process. The smaller size allows these pieces to cook more quickly and thoroughly, breaking down the collagen and making the meat tender in a shorter period.

Understanding this distinction provides clarity on how each technique affects the final taste and texture of the dish. Braising and stewing both utilize moist heat to cook, but they differ in meat size, liquid use, and cooking duration, which fundamentally influence the cooking method and the final product.