How to Braise and Stew

Martha Stewart's Cooking School explains the cooking techniques braising and stewing. These methods are simple and are "a busy cook's faithful friends" (Stewart 180) because they don't require much interaction or equipment. This lesson goes on and states that "they work best with cuts of meat that are generally inexpensive" and therefor good for beginning cooks or cooks on a budget. (Stewart 180). The difference between braising and stewing are the size of the meat, and the liquid level; stewing is done with smaller pieces that are completely covered in liquid, while braising is bigger pieces that are partially submerged. "The most common [liquids] are stock, broth, wine, beer, and water." (Stewart 180)  Stewart then explains how these methods work. Braising and stewing use water convection, and that because the liquid doesn't boil, the meat should be seared before to deepen the flavor. Some of the best cuts of meat for these methods are beef brisket and chuck, lamb and veal shanks, pork shoulder, whole poultry, and firm fleshed fish (Stewart 181).
This lesson had good information for these simple methods. Are there any other methods, meats, or vegetables you want me to talk about next?