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Non Vegetarian
Stewing
The key difference between stewing and braising is that foods are completely submerged in hot liquid while stewing instead of being partially submerged. Smaller cuts of meat are used in a stew, but the method of slow cooking at low heat is the same. As the stew cooks, fibrous vegetables break down and fat and collagen from the meats melt away. The result is a thick, flavorful gravy filled with tender bites of meat and soft vegetables.