The flour works to thicken the liquid in the pan, turning it into a flavorful sauce while it cooks. Another key difference between braising and stewing is the amount of cooking liquid used.

Pro tip: After browning, drain excess fat if needed, but leave the fond (those browned bits stuck to the bottom of the pan). They're flavor gold for your braising liquid. Imagine this: You've got ...

By Christopher Kimball For Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern ...

Cut the braising steak into chunky pieces ... Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides ...

One of my favorite methods for cooking meat is braising. I love the almost meditative process of browning chunks of meat, sauteing vegetables, deglazing the pan with liquid, then slowly cooking it ...