No you aren't. You and I both know very well what braising means. It's different than, but often confused with the technique of "stewing" meat.
But either method can be good techniques for starting many kinds of stews. It's just that there exist in the set of stews, stews for which the protein is not braised or stewed.
A braise is simply a long low slow cook of a protein in the presence of liquid; braised proteins are cooked to break down tough proteins rather than to a precise finished temperature. That's all a braise is.
A stew is a long slow cook of something with a large amount of liquid.
"You think all stew meat must be braised" doesn't even parse.
I feel confident that I've refuted your "you simply don't know what you're talking about" comment upthread, so we don't have to keep talking about this. Again, unfortunately, unlike typography, graphic design, con law, or functional programming, this is not one of the topics I have opinions about that I think I know little about.
Since your thesus was that stews are not possible without braising, and myself and several other helpful HNers have comfortably refuted you, your claim of victory and expertise is....odd to say the least. Enjoy your stew and have a great holiday.
But either method can be good techniques for starting many kinds of stews. It's just that there exist in the set of stews, stews for which the protein is not braised or stewed.