Brown the Meat First

Brown the Meat First

“Browning or “caramelizing” the meat first will make better flavour in the end.  And, cast iron Dutch ovens work well for this.”

The next time you make a stew, whether it’s a moose, deer, elk or beef stew, brown the meat first. Sure, you can toss everything into the pot at the same time and cook it slowly. It’ll still be a great stew. But, if you brown the meat (caramelize actually,) you’ll get even better flavour in the end.

I normally brown all the meat cubes off for a few minutes so that all sides are caramelized. Then, I’ll start adding my vegetables and build the stew from there.

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