Braising is similar to stewing in that food is simmered in a small amount of liquid in a covered casserole or pot. The liquid may be the food’s own juices, fat, soup stock, and/or wine.
Flavors blend and intensify as foods are slowly braised on top of the range or in an oven. The primary difference between stewing and braising is that stewing generally refers to smaller pieces of meat, while braising entails larger cuts. Stews are also most often made with more liquid and served in their sauce. In order to generate a browner color and better flavor, meats are frequently browned with a dry-heat method like sauteing before being braised. Frequently, when braising meats, the vegetables are often added during the final cooking in order to preserve some of their texture and flavor.
