The Main Differences Between Braising and Stewing Cooking Methods

Cooking Method: Braising and Stewing

What is Braising and Stewing?

• Braising is slow cooking a large cut of meat or other ingredients in enough liquid 
• Stewing is slow cooking a small cut up or smaller pieces of meat or other ingredients in a liquid.

Braising Method: Braised Lamb Shank

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Braising and Stewing Ingredients

• Characteristic: Less tender cut, mature animals, less expensive cuts
• Suitable Item: Meat (beef, lamb, pork, veal), poultry (chicken, duck, turkey), game (feathered and furred), and vegetables.
• Liquids: Well-flavored stock, Appropriate jus or Wine
• Aromatics: Sachet d'epices, mirepoix, bouquet garni, herb and spices
• Optional components: Thickening agent ( roux, slurry, etc.) and garnish.

Stewing Method: Stewed Beef

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The Main Differences Between Stewing and Braising Method

• The difference between stewing and braising are the size of the meat, the amount of liquid, and the method of cooking   
• Braising is usually using a large piece of meat, such as shoulder, rump roast, lamb shanks, or beef short ribs. The liquid of braising between  ⅓ to ½ to covers the item
• Dishes like Braised beef, Osso Bucco, or Braised lamb shank
• Stewing is using cut up or smaller pieces of meat like a cube or dice of meat, seafood, and cut of chicken. The liquid of stewing,  just to covers the item
• Dishes like Stewed beef, Lamb curry, Beef goulash, Beef rendang, or Beef bourguignon.

Braising Vs Stewing

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Braising and Stewing Method - Step by Step

1. Season or marinate the main item
2. Sear all main item on all of the sides in a hot pan
3. Remove the main item; set aside
4. Add mirepoix and caramelized
5. Add Tomato paste, saute until the dark color
6. Add or deglaze with liquid
7. Bring the mixture to simmer
8. Return the main item to the liquid mixture
9. Cover and finish cooking until fork-tender
10. Add aromatic/garnish when appropriate
11. Remove the main item
12. To prepare the sauce: strain, reduce, thicken with a thickening agent
13. Slice or carve the main item

Note.

• For stewing: Follow method through step 9, correct flavor and consistency as needed

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