Searing before stewing

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paieye

Searing before stewing

I have been told millions of times that one must sear (or perhaps seal) meat or poultry before stewing it. However, prompted by a hint online, I now stew without searing/sealing, and find the result just as good, if not better.

Which is the best approach ?

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Lindsey, Food Editor

Searing before stewing

Good morning paleye,

I think its personal preference but this link will take you to Delia’s thoughts about browning meat.
http://www.deliaonline.com/how-to-cook/meat/the-principles-of-casserole-cookery.html

However browning does take more time to do (and clean up!) so some recipes that don’t require browning are always welcome.

http://www.deliaonline.com/recipes/cuisine/european/english/beef-and-vegetable-stew-with-crusted-onion-dumplings.html


http://www.deliaonline.com/recipes/type-of-dish/casserole/irish-stew-with-parsley-dumplings.html

Best wishes

Lindsey

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paieye

Searing before stewing

Thank you for that, most helpful. I think that I need to try high-temperature searing -- that could be the secret !

 
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