Braising and stewing are slow-cooking techniques used to tenderize tougher cuts of meat and enhance flavors. In braising, food is partially submerged in liquid, cooked slowly over low heat in a covered pot, usually with a small amount of liquid like broth or wine. Stewing involves fully submerging ingredients in liquid and cooking them at a low simmer. Both methods rely on moist heat, allowing the flavors of the ingredients to meld together while breaking down connective tissues for a rich, tender result.