Originally Posted by Dommi35
Just read online that braising is more tender and for quicker cooking, whereas stewing steak is for slow cooking. Pretty much all supermarket meat sold in packs here (other than grilling steaks) are either labelled stewing or braising so at least now I know I need to pick stewing...and look for marbling effect which indicates chuck.
" means to cook something for a very long time at a relatively low temperature in some liquid in a covered pot. Low and Slow.
Stewing essentially means the same thing. A stew is cooked using the technique called braising. So is pot roast.
And from the look of the cut of meat you posted as "braising," it looks tough and lean.