A moist-heat cooking method in which ingredients, usually meat and vegetables, are fully submerged in a flavorful liquid and simmered gently over low heat for an extended time. The prolonged, gentle heat breaks down tough connective tissue and melds the flavors of the meat, vegetables, and liquid into the finished dish. Stewing differs from braising mainly by degree: braised food is only partially covered in liquid and often uses larger cuts, while stewed ingredients are cut smaller and fully submerged. The technique appears worldwide, from French boeuf bourguignon and Irish stew to Moroccan tagines and Mexican cocido, and is valued for tenderizing tougher, less expensive cuts of meat.