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Since the meat we're oven-browning is headed for a moist braise in the stew, you don't have to worry about overcooking it and drying it out. Just be sure to brown it evenly and get it into the cooking liquid while it's still warm from the oven

3 Keys to Oven-Seared Meat for Stews

• Be sure to season the meat and coat it lightly with oil. A dry rub adds browning, but skip it if your stew doesn't have dry herbs or spices.
• Use a rimmed baking sheet to capture the fat and flavor that will pop off your oven-seared meat. A roasting pan is too deep and will prevent the meat from browning evenly.
• Deglaze the baking pan for extra flavor, and be sure to scrape all the tasty bits off that baking sheet and into the stew pot.

By browning the meat in a ripping-hot oven, say 450°F to 500°F, we can replicate pan-searing in a shorter time with less mess. Which is always the plan – to work smarter, not harder!

So what do you think? Have you used this method before? How did it turn out?

Source The Ktchn