Food & Drink

March 17, 2015 4:27 PM

Want a better way to brown meat for stew?

Do you really have to brown meat intended for stew?

If it’s beef or lamb, then yes, even if it goes into the slow cooker. Browning produces the famous Maillard reaction, which gives you that delicious meaty tang. Without it, you get gray, sodden meat and a markedly less tasty stew.

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