From time to time we like to get back to basics in the kitchen, and who

better to ask than our very own 3 Chefs? Michael Bonacini discusses the distinction between stewing and braising and when you might choose one over the other.

The terms stewing and braising have very blurred lines. They are similar in fundamental technique, although there are a few points of difference, outlined below. And in today’s modern culinary world the two become intermingled.

Stewing:

• Best using lesser prime cuts of meat.

• Usually the meat is cut into smaller pieces or jointed.

• The meats always need to be seared to add colour.

• All stews need aromatic seasonings such as; garlic, peppercorn, bay leaf, rosemary, and thyme.

• All stews require mirepoix (similar to soffritto) — onion, carrot, and celery,

• Stewing requires moisture in the form of liquid, chicken stock, beef broth, vegetable, broth, and wine, enough to cover the meat being braised.

• Often the addition of a dusting of flour during sautéing and the addition of tomatoes paste/puree are used as a basic thickening agent to help give a sauce consistency by the end of the cooking process.

• Stews are usually with a half cocked lid usually cooked in a generous size pot on top of the stove. And is long slow moist cooking process. That allows the connectivity tissues/cologne in the meat in the meat to break down rendering it moist tender and delicate.

• If you overcook your stew the meat (protein) will become dry and stringy. And there is no way to remedy this over cooking of the meat.

• The cooking liquid is always used as the source. The meat can be removed and simmered down to help thicken, the aromatics can be removed and seasoning adjusted.

• The meat then returns back to the pot to maintain the moisture and ready to serve.

• In all my years of cooking stews, whether lamb, beef, chicken, or even stewed fruit, plums, prunes, rhubarb, I have never met a stew that hadn’t tasted better the next day. That is the magic of cooking stews.

Braising: