In short
- All three are slow cooking at a low temperature (around 90°C); the difference is the amount of liquid and the time.
- Braising: sear first, then cook in a small amount of liquid that becomes the sauce.
- Stewing: cook in more liquid, often with vegetables and herbs added.
- Simmering: essentially the same as stewing, but very slow and long.
Braising, stewing and simmering are often used interchangeably, and that is no surprise: they are very similar. The difference is not so much the technique, but the amount of liquid and the cooking time. Here they are side by side.
What is the difference between braising, stewing and simmering?
The difference is in the liquid and the time, not the technique itself: all three cook ingredients slowly at a low temperature in a closed pan. Braising uses little liquid, stewing more, and simmering is stewing that goes on extra long and slow.
What is braising?
Braising is slow cooking in just a layer of liquid. You first briefly sear the meat, fish or vegetables for colour and flavour, then put the lid on the pan and let it cook in a minimal amount of liquid. That liquid eventually becomes the dish's sauce.
What is stewing?
With stewing you cook ingredients in more liquid, often together with vegetables, herbs and spices. The goal is for all the flavours to merge into one during the long, gentle cooking. A classic stew is the example of this.
What is simmering?
Simmering does not really differ from stewing: here too you cook at a low temperature in a closed pan. The difference is the duration. When the cooking takes very long and very gently, we call it simmering. Think of a stew sitting on a low heat for hours.
What temperature do you keep?
Keep the temperature in the pan around 90°C, just below boiling point. The liquid may gently bubble, but not boil. At that low temperature meat becomes the most tender and eventually falls apart, while hard boiling makes it tough and dry.
The right pan for braising and stewing
You want a heavy pan with a thick base and a well-fitting lid, so the heat spreads evenly and the liquid stays in. A Dutch oven is ideal for this: roomy, heavy and suited to long, gentle cooking. If you want to continue cooking in the oven, use the oven-safe domed lid. Which pan is handiest for what is in our pan guide.
Choosing braising, stewing or simmering
Want a dish with lots of sauce and vegetables, then you stew. Want meat in its own juices with a concentrated flavour, then you braise. And if you have all the time, you let it simmer until it falls apart by itself. In all cases: low heat, lid on, patience.
