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Stewing like making a stew of...
Browning small pieces of meat and then adding veggie's, or other ingredients with enough liquid to simmer or slow cook.
I would think braising is usually having a single main meat, adding oil or butter on higher temp, covered pot or pan so that the condensation drips to the food. Minimal liquid. We have a special brasier pan that is designed with straight sides (not angled), approx. 4 inches height so when covered, the condensation is accelerated to the food, pan.
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