Braising and Stewing Aren't the Same Technique
Both use low, slow, moist heat to break down tough cuts, but braising cooks a large piece of meat (or a whole vegetable) mostly submerged with the liquid coming partway up the side, while stewing fully submerges smaller, uniform pieces in liquid. The distinction affects timing and texture: a braise develops a seared crust on the exposed portion and finishes with a more concentrated sauce, while a stew's pieces cook more evenly throughout since they're fully surrounded by liquid the whole time.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.