Remember when you had to brown meat first? I skipped it for years.

My old recipe for beef stew always said to sear the chuck roast in a pan before the slow cooker. One Tuesday, my toddler was having a meltdown and I just threw the raw meat in with the veggies and broth. Cooked it on low for 8 hours, and honestly, it was just as good and way easier. I've done it that way for my last 5 batches. Anyone else ditch the browning step for certain recipes?

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3 Comments

the_jade6mo ago

Guess we all just out here raw-dogging our stew meat now.

3

caseywest6mo ago

Stew meat needs a quick sear first, @the_jade.

7

dylan2655mo ago

Skipping the sear is a mistake. Meat just boils then. Ends up gray and chewy. Browning it first locks in flavor. Makes the whole stew taste richer. Trust me, tried it both ways.

9