A Smarter, Better Way to Brown Meat for Stew — Cooking Tips from The Kitchn

January 13, 2017

This post was originally published on this site

http://www.thekitchn.com/feedburnermain

A good braise or stew of beef or pork always starts the same way: by browning the meat. This isn’t just to give the meat a jump-start on cooking (although surely it helps) — it also adds that intense seared flavor that is so important to a delicious stew.

The only problem is the mess. Your cast iron pan is overcrowded with hunks of beef and a flurry of fat is spattering the stovetop as you try to monitor both the beef and the vegetables you’re sautéing at the same time.

But there’s a really easy way to brown your meat without making such a mess on your stovetop: roast it.

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