Homemade traditional irish beef stew or ragout with carrot, onion, parsley in Guinness beer sauce in a plate on a wooden table, selective focus. Image with copy space.
The Simplest Way To Brown Stew Meat Is Roasting It In The Oven
By Alia Ali|
Oven-browning meat avoids stove spatters and frees up hands for other stew tasks, providing a cleaner, more efficient method than browning it in a pan.
Start by placing the oven rack in the middle position and preheat the oven to the highest temperature.
While the oven preheats, season the meat with salt, pepper, and other spices going into the stew. Then, drizzle with oil and toss the meat to coat the pieces evenly.
Spread meat on a rimmed baking sheet, roast for two minutes, shake, roast another two minutes, and turn the meat pieces unseared side down with a metal spatula.
After an additional minute, remove the pan from the oven and add the meat pieces to the cooking pot while it is still warm.
Use wine, stock, or water to deglaze the hot pan, capturing flavor bits, and pour it into the stew pot. Adjust searing times for different meats to prevent burning.