No matter what I cook I want it to come out delicious. I cannot think of any chef or cook that would feel any different…unless you're cooking for someone you don't like then the case may be different.
Now that it's getting chillier outside I have broken out my stew recipes and decided to give them a go again. Sure you can make stew any time of the year but there is something about a bowl of piping hot stew in the middle of fall that just screams comfort.
I love a good braise or stew of beef or pork! The great thing is that it always starts the same way: by browning the meat. The great thing about this is that there are reasons for this method. It's not just so you can quickly start the process of browning the meat but also it adds to the flavor profile by giving it a sort of seared flavor that compliments all of the other ingredients in the dish.
There is, however, one downside that I am sure you have noticed. It can be somewhat of a mess as everything in the pan is crowded and you are trying to shield yourself from the onslaught of fat that is splattering everywhere as you try not to burn your skin!
Well, guess what, there is an easier way that I'm sure you thought of at one time or another. Have you guessed it yet? That's Right: ROAST IT!! It works wonders!
So much so that we have compiled for you on the next page 3 keys to oven seared meat for stews that you will not want to miss out on!!
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