Difference between braising and a stew.

Ok I hope this isn't a dumb question but what is the difference between braising and a stew? Is a stew a braise? I guess what I am asking is what defines a braised item?

Thanks for you time...

[Pete]

You are exactly right. A stew is a braise. To braise something means to first brown and sear the meat then to cook it in slowly simmering liquid that comes half way up the sides. This is usually done in the oven but can be done on the stove top over very low heat. In a stew the liquid is then thickened and served along with the meat and veg., but not all braises must be served with the braising liquids.

[Greg]

A stew and a braise are similar, but, due to the differences laid out by Pete (plus some others), not the same. Keep this in mind especially if you are working for a classically trained chef; if you try to tell her/him that a braise and a stew are the same he/she will think you an idiot. Also, I like to cover a meat two-thirds with the braising liquid and baste the uncovered portion as it cooks.

[This message has been edited by Greg (edited January 01, 2000).]