Browning Meat For Stews

The reason we brown meat for stews at all is to add flavor. It is not to seal the meat, which is going to cook over a long period and will be anything but sealed at the end of that time.

So, speed up the process by searing the meat before cutting it up. This will also avoid the stewing process which takes place when too much cut meat is placed in the skillet at one time.

As an added bonus, more of the meat juices will be retained internally, giving a softer, less stringy finish to your stew.

the cool cook pic

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