Beef Stew

needaspirin

I find that searing the meat in a frying pan first helps to keep it together. If I don't sear it it sometimes dissolves into mush when cooked slowly for a long time.

Mrs_Bones

I don't think it really matters to be honest. Mine get sealed / seared in a pan if I've got the time to faf around and want to have a play in the kitchen but if I'm in a can't be bothered mood I just put it in the pot with oinons, veg, stock, good dollop of tomato puree and worcestershire sauce and stick it in the oven on low temp for 3 hours or so. Either way tastes good.

thriftlady_2

Debt_Free_Chick wrote: »

It doesn't matter what you do, you won't seal it - it's simply not possible to do so

.

True ;)If browning meat really did 'seal' it then what you would end up with would be lumps of meat in tasteless liquid. The juices must be allowed to percolate into the stew and create a tasty gravy.

Browning does however add to the flavour of the meat but it won't make a huge difference to the finished dish.

staffie1

thanks to everyone for the advice. It was delish! I've got some left over for next week too :T