Stewing is a wet cooking method and process that slowly cooks food in its own juices, added liquids, and moisture. This cooking method uses heat, time, and humidity to cook, tenderize, and add flavor to food. Braising involves initially browning the meat so that it browns on the outside, and then slowly cooking the meat, along with vegetables or other ingredients, if desired, in a covered stew pan until the food is tender and moist. Braising is a great technique for cooking and tenderizing tougher cuts of meat. The tight-fitting braising pan lid helps cook covered foods in their own liquids to add flavor and moisten and tenderize meat. This is a good cooking method to break down tough meat fibers.

Braising and stewing are similar methods of cooking with moist heat. Both cooking methods use the same initial browning process to enhance the color and flavor of food, and both methods slowly cook food in liquid to produce moist, tender meat. The main difference between braising and stewing is that the former uses less liquid. Stewing generally involves immersing food in liquid. In contrast, stewed foods are only surrounded primarily by the juices, liquids, and moisture created by the cooking action.

Braised meat generally includes smaller cuts such as ribs, steaks, chops, and sausage. It is best to braise more marbled or less lean cuts of meat in a braising pan, as the fat from the meat will add flavor and moisture during the cooking process. Lean cuts of meat can become too dry during this process.