You may also dredge the meat in seasoned flour instead of browning it. For stewing, follow the same directions, but add water to cover. During cooking the fat cooks out of the meat, so it's a good idea to cook the meat a day ahead, then refrigerate it. When the chilled fat has hardened overnight, you can remove it easily before reheating. Also, the flavors of many braised and stewed dishes are improved after refrigerating overnight.
Braising is also an excellent way to cook vegetables.