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Debate in my kitchen: do you really need to brown meat first?
My partner insists you have to sear every roast or chicken before it goes in the slow cooker for better flavor (and he might be right, I guess). But I'm the lazy one who just dumps everything in raw, and honestly, my family never complains. It saves so much time and dirty pans. I'm curious where everyone else stands on this extra step.
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wren_lewis676mo ago
Tried it both ways for years. Yeah, browning a chuck roast first makes the gravy in the beef stew taste more rich, I'll give him that. But when I'm in a rush on a Tuesday, dumping a pack of chicken thighs in raw still gets dinner done. If nobody's complaining, that extra pan to wash just isn't worth it to me most days.
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troy4496mo ago
Hold up, you're comparing two different things. Browning a tough cut of beef like chuck roast creates flavor you can't get any other way. Chicken thighs cooked in liquid are forgiving and will still taste fine. The extra pan is a pain, but for beef stew, skipping the sear is a legit shortcut that costs you a lot of taste.
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kelly_henderson835mo ago
But "nobody's complaining" is a low bar, my guy. That extra flavor is the whole point of a good stew.
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