Stews share many similarities with braises, from the cuts of meat chosen to the texture of the finished dish. They differ from braises in that the foods are cut into bite-size pieces and are cooked in more liquid. Stews are often thought of as one-dish meals, producing a tender and highly flavored dish including not only meat, poultry, or seafood, but also a variety of vegetables in a redolent aromatic sauce. In this Chef’s Tip, learn the basics of cooking a stew at home with professional results.