How to stew and braise is a comprehensive class that covers what we call combination cooking: when you brown meats or vegetables, then cook them in liquid at a low temperature. While braising can take place in a slow cooker, we like the added benefit you get from browning the meat in the pot first, then transferring the pot, meat, and liquid to the oven. This is one-pot cooking at its best. And you can build flavor along the way with the addition of umami-packed ingredients such as soy sauce and mushrooms. You will learn how braising is done, how much liquid to use, and how it tenderizes meats. You will discover when to braise with the lid on or off, and what the difference is between braising and stewing (hint: big pieces of meat vs. little pieces of meat). Learn about our top picks of meats for stewing and braising and how to shop for them, and be sure to check out our how-to videos on how to prepare meat and chicken for stews and braises. Finally, understand how to avoid common mistakes so that your dishes turn out perfect every time.