About browning the meat for a stew
Asked on 8 Jan 2018 by Fiona C
When making a beef (or other meat) stew or casserole is it necessary to saute the meat before it goes into the cooking pot ? I always used to do so when slow cooking in a conventional oven but it doesn't seem to be important when using a slow cooker (and adds to the mess and prep time required).
Hello,
Browning the meat definitely adds colour and flavour and we do it more often than not, but some stews such a Irish and shin of beef stew don’t require it and it's good to adapt the recipes to what suits you best.
Kind regards
Lindsey