Stewing and braising can transform even the chewiest, toughest, fattiest of cuts into fork-tender meat. Braising is the umbrella term used to describe the combination cooking method that involves browning food and then gently simmering it in liquid. Stewing is a subset of braising and the term applies to dishes with small chunks of boneless meat. In this lesson, you will learn about the stewing and braising process, how to cut meat up for stews, and how to prepare chicken for stews and braises.