Browning meat (merged)

cakeadoodle

I realise this post is going to make me sound like a lazy mare

I bought a slow cooker a few years ago, lured by the thought of coming home after a busy day to a hot meal (not to mention the thought of pennies saved). I tend to just use it for chilli, bolognese and the occasional stew. I don't bother with it for soups as I find the pressure cooker quick and easy for those at the weekend.

My mum kindly gave me a book of slow cooker recipes but the majority of them require some sort of 'pre-cooking' before they go in the slow cooker. All of the meat dishes require browning in a pan.

Is this normal? I thought the slow cooker was a one-pot deal! I had hoped that most of these dishes could be chucked in the pot before I leave for work in the morning. I know it sounds silly to say I don't have time to brown stew etc. but for me, that part of the prep is the bit that takes time as stew/mince etc. is normally left to its own devices on the stove after that.

Does anyone just chuck the whole lot in (meat included)? Or has anyone tried it and discovered it to be vile? :eek:

Loulou2010

i just bung it in and havent had any probs with it yet

mypet62

One of the many slow cooker recipe books it says that there is no need to brown meat, it only confirms what i have already been doing for years!!!!:rotfl:

kittycat204

either way is fine, i used to wonder about this. one book i have says browning before can intensify flavour. oh and onions can struggle in a slow cooker, they don't break down the same.
but shouldn't be a problem anyway.

Jonny_Red

IMHO browning the meat first helps make the finished dish more appealing visually and can help with the flavour but its not essential (if you coat the meat in seasoned flour before browning it, that'll also help with thickening up your gravy).

Happy slow cooking

Patchwork_Quilt

I don't brown the meat, I'm afraid. Certainly, if you have red wine or tomatoes in the sauce it will colour the meat anyway.

jess1011

Thank you to OP for asking this question! I had wondered myself (I'm a new slow-cooker cooker ) I always brown first because I didnt want to kill anyone lol but now I'm just going to bung it in! xxx

cakeadoodle

Thanks everyone

I feel a little bit more confident about chucking it all in now and if it all ends looking a wee bit less attractive - well, that's what oxo cubes are for

All I need to do now is increase my repertoire!

becs

If you need any convincing at all I was looking at a slow cooked beef pie recipe from Jamie Oliver the other day and he said he was always taught to brown the meat before hand and has always done it like that-until now! He said he's done the recipe both ways and the flavour is much better and the meat much more tender by not browning it first!

jess1011

Well if jamie oliver says dont brown - you dont brown! xxx