Food - Drink
The Difference Between Stewing And Braising
By JESSIE MOLLOY
Both braising and stewing involve pan-searing protein before slow-cooking it in a simmering liquid, and both methods can be done on the stove, in the oven, or in a slow cooker. However, there are differences between these methods, and choosing one depends on what ingredients you use or how much time you have on hand.
The main feature that separates a braise from a stew is that braising is generally done with large, whole cuts of meat, such as a pork shoulder or chuck roast. After being seared and braised whole, the meat and other ingredients are often strained and served separately from the sauce or gravy, while stews are served as-is.
Meanwhile, stews commonly use smaller, pre-cut chunks of meat that are entirely submerged in a liquid such as water or stock, to keep them from drying out during the long cooking process. This requires more liquid than braising, though the liquid reduces over time and the dish is served straight from the pot like a thick soup.