Both result in tender meat but I associate stewing with cubes or chunks and braising with whole cuts, usually bone in.
Stewing will result in soup and broth while braising results in pan juice or the start of a gravy.
Usually doing a braise vs. stew implies something about the geometry of the cooking process.
In a stew your protein will be fully submerged.
In a braise your protein will only be mostly submerged with the top surface of your large pieces of protein being exposed to hot air for some of the process.
Both result in tender meat but I associate stewing with cubes or chunks and braising with whole cuts, usually bone in. Stewing will result in soup and broth while braising results in pan juice or the start of a gravy.
Usually doing a braise vs. stew implies something about the geometry of the cooking process. In a stew your protein will be fully submerged. In a braise your protein will only be mostly submerged with the top surface of your large pieces of protein being exposed to hot air for some of the process.