The following article helps us differentiate two similar cooking methods. Originally published by Faith Durand, a famous Editor-in-chief of Kitchn.

You know that we love braising, here at The Kitchn. It’s one of our favorite ways to cook meat because it’s easy, hands-off, and foolproof. It also works well on cheaper cuts of meat. We’ve noticed that we tend to braise more pork and lamb than beef, but we miss the great beef braises from our childhood. So we turned to the official Beef Checkoff Culinary Center and their chef, Dave Zino. We asked him to tell us a little more about braising beef, and also about the best cuts for braising.

Here’s Dave:

So what is braising anyway? Braising may sound complicated, but you probably already know it by a more familiar term – pot roasting. And while braising is similar to stewing, the two cooking methods do have some slight differences.

BOTH are moist heat, slow cooking methods that tenderize the beef and develop rich beef flavor
BOTH start with less-tender beef cuts as this cooking method softens the strong muscle fibers and connective tissue, guaranteeing tender, moist, flavorful results.

The Difference?
Braising cooks large cuts of beef in enough liquid to partially cover the meat as shown in Classic Beef Pot Roast with Root Vegetables.
Stewing uses small, uniform pieces of beef pot roast or beef for stew meat that is totally immersed in liquid. This technique is used in Beef Bourguignonne.

Whether you choose to cook in the oven or on the stovetop, there’s nothing more satisfying than the aroma of beef gently simmering in a rich broth to bring back memories of yesteryear.

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https://www.thekitchn.com/the-difference-between-braisin-71988