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1. Don't overcrowd the pan, or
the meat will steam rather than caramelize. |
2. After browning, add liquid to the pan, scraping to loosen flavorful bits and pieces from the bottom. |
1. Easy Brunswick Stew
2. Braised Chicken Thighs With
3. Carrots and Potatoes
3. Beef With Red Wine Sauce
4. Spicy White Cheese Dip
5. Loaded Potato Soup
6. Apple-Pecan Crisp
Tips and Techniques
Don't be tempted to skip the browning step when adding meats to soups and stews. As the meat browns, bits and pieces cling to the bottom of the skillet or pan and develop a mellow, sweet flavor as they caramelize.
After browning, add a small amount of broth or wine to the pan; then stir and scrape the surface of the pan with a wooden spoon to loosen any caramelized portions. These bits impart a lot of flavor to any soup or stew. Here are a few secrets for successful browning.
Use a heavy, stainless steel or well-seasoned cast-iron skillet set over medium-high heat. The meat should sizzle as soon as it hits the pan.
Use paper towels to pat the meat dry before browning. Moisture, as well as a pan that isn't hot enough, will cause the meat to stick.
Don't try to brown frozen meat, which cools the pan, causing the meat to release juices and steam rather than form a crisp, caramelized crust.
Use a small amount of oil or a combination of butter and oil to prevent the butter from burning. You'll need to use a little more oil if the meat is floured.
Brown the meat in batches, if necessary. Meats brown quickly if the pan isn't too crowded for the juices to evaporate.
