With combination cooking methods (as in stew or braise), tough pieces of meat or vegetables are first seared (browned with very high heat) and then simmered in liquid. Searing gives a good flavor and brown color to the outside, then the slow cooking in liquid gives more flavor and softens the inside.

Stew

Stewing slowly cooks tough food in liquid on top of the stove or in the oven. The food is cut into small pieces and is covered with the liquid. The liquid is used as part of the meal.

Braise

Braising is done in the oven. The food can be larger sized and the liquid covers the bottom 1/3 or ½ of the food. The liquid is strained and used to make a sauce.