Braising and stewing are slow, moist-heat cooking methods that break down tough cuts of meat and fibrous vegetables into tender, flavourful dishes. Both involve cooking in liquid over low heat for a long time, but there are key differences.
Braising uses larger cuts, partially submerged in liquid. Think of a whole lamb shank or pork shoulder, seared first for flavour, then cooked slowly in wine, broth, or tomatoes. The top half of the meat roasts in steam while the bottom simmers in liquid.
Stewing uses smaller, bite-sized pieces fully submerged in liquid. Ingredients cook more evenly and quickly than in braising. Classic examples include beef stew or coq au vin.
Both techniques start with browning for depth and then slow cooking for tenderness. Aromatics like onion, garlic, herbs, and wine develop a rich sauce. The result? A comforting dish with deep, layered flavour.
Braising and stewing work best with cheaper, tougher cuts—beef chuck, lamb neck, or chicken thighs. The long cooking time melts connective tissue into gelatin, enriching the sauce and softening the meat.
These methods are ideal for batch cooking, hearty meals, and building flavour from humble ingredients. Once you learn the rhythm—brown, deglaze, cover, and wait—you’ll return to these techniques often.
