Stewing is like braising, with a few important differences: First, stewing is done with small cuts of meat instead of large ones. Second, in stewing, the meat is fully immersed in liquid (in braising, it's partially covered). Choose virtually any meat for your stew - lamb, rabbit, beef, or pork. It's best to buy a whole cut of meat and then cut it yourself. That way you know the level of tenderness you're dealing with.