What is the Difference Between Braising and Stewing?

The main difference between braising and stewing lies in the amount of liquid used and the size of the meat or vegetable pieces involved. Both cooking methods use low heat and slow cooking to add flavor to the dish, making them suitable for cheaper cuts of meat that need to be tenderized. Here are the key differences between braising and stewing:

Braising:

• Involves cooking large pieces of meat or chicken partially covered in liquid.
• The liquid is usually a combination of stock and water, and may also include wine, vegetables, tomato paste, herbs, and spices.
• The focus is more on the meat, with vegetables providing flavor.
• Braised dishes are often strained and served with a sauce.

Stewing:

• Uses smaller pieces of meat or vegetables that are completely immersed in liquid.
• The liquid typically covers all the ingredients.
• The focus is more on an equal balance between the meat and vegetables.
• Stews are usually served as-is, without straining.

In summary, braising involves cooking large pieces of meat partially covered in liquid, while stewing uses smaller pieces of meat or vegetables completely immersed in liquid. The focus of braising is more on the meat, while stewing places equal emphasis on both the meat and vegetables.

Comparative Table: Braising vs Stewing

The main difference between braising and stewing lies in the size of the meat cuts and the amount of liquid used in the cooking process. Here is a table comparing the two methods:

Both braising and stewing involve pan-searing the protein before slow-cooking it in simmering liquids alongside various seasonings and vegetables. However, braising typically uses larger cuts of meat, such as pork shoulder, chuck roast, lamb shoulder, or whole legs or thighs of dark meat chicken, while stewing uses smaller pieces of meat, like beef cubes or chicken pieces. The liquid in a braise covers about ⅓ to ½ of the meat's height, while the liquid in a stew covers all the ingredients.

Both methods can be done on the stove and oven or in a slow cooker, and they are suitable for cheaper cuts of meat, as they help break down the connective tissue and muscle fibers. The choice between braising and stewing depends on the desired outcome and the specific recipe being followed.