FOOD NEWS
Why We Always Sear Meat In Flour Before Putting It In The Slow Cooker
By Corin MJ Bae
If you've ever tried cooking homemade beef stew or pot roast in a slow cooker, you'll notice that the majority of recipes always start with coating the meat in flour.
This traditional method used for slow-cooking beef stew or bourguignon is believed to have originated in France, though the when and where is difficult to pinpoint.
While many claim that it helps create a more flavorful sear on the meat and thicken up the sauce or broth of the final product, there's some debate about whether it works.
With all the facts assembled, it seems that the practice of searing meat in flour before stewing has less to do with real benefits in cooking and more to do with tradition.
Many people sear meat before tossing it into a slow cooker to caramelize its surface for a rich flavor, but if the meat is coated in flour, you essentially only brown the flour.
Food experts point out that browned flour doesn't taste as good as browned meat, and you won't get the rich flavor of properly seared meat in your stew or roast.
The other main reason people sear meat in flour is to preemptively thicken the sauce or broth before cooking it in your slow cooker, but it may not be effective.
It's an imprecise method that may be less effective in dishes with a greater water ratio. You may need additional flour later anyway to achieve that thick, gravy-like consistency.