Meat https://greenelly.com/ for stewing can be salted both before and during cooking, depending on the desired result.
If you want to get meat with a good crust and rich taste, then salt it before stewing, preferably in advance so that the salt penetrates inside. Salt will help form a caramelized layer on the surface of the meat, which will protect it from drying out and retain the juice and flavor inside.
If you want the meat to be juicy and tender, then salt it during stewing, when it is already partially cooked. Salt will prevent juice and fat from escaping from the meat, which will maintain its softness and juiciness. Additionally, salt will not speed up the curdling of protein in the meat, making it more easily tender.
In any case, you should not over-salt the meat, as this can ruin its taste and beneficial properties. As a rule, it is enough to sprinkle the meat with salt to taste or add 1-2 teaspoons of salt per 1 liter of braising liquid.