These cooking methods are very similar, save for the amount of liquid involved. Braising typically uses less liquid to cook the food, requiring that the meat only be partially (halfway) submerged. Stewing on the other hand will almost totally submerge the food as it cooks. See my West African Peanut Stew, my Mexican Style Black Bean Stew (for a vegetarian option), or my take on Julia Child's Classic Beef Bourguignon for maybe the most iconic example.