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Honestly, I used to think you had to brown meat first for a good slow cooker stew. My last two pots proved me wrong.
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jessel356mo ago
Glad I'm not the only one.
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hunt.kevin7mo ago
Browning adds a deeper flavor you just can't get without that sear. The Maillard reaction creates complex tastes that slow cooking alone misses. My stews always taste richer when I take those extra ten minutes.
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haydenburns7mo ago
Is there any other way to make stew? @hunt.kevin is right, skipping the browning step is just lazy cooking. You end up with boiled meat soup instead of something with real flavor.
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