Is it really necessary to brown meat in a pan before cooking in the oven?

[Lisa R.]

I made a great stew from this recipe: http://www.pbs.org/everydayfood/recipes/beef_braised_w_red_wine.html

 

It does take extra time browning the meat in three different batches. Really, since it's cooking for almost 4 hours in the oven, is browning it beforehand really necessary? If I skip this step, will the stew taste any different?

 

Also, when browning, it seems that it will only seal in the flavors if the meat is completely browned on all sides, correct?

 

(By the way, the recipes on this site are fantastic. Many of the ones I have made are restaurant quality. They are a little more involved that what I've done in the past, but well worth the effort. This one http://www.pbs.org/everydayfood/recipes/rolled_flank_steak.html

is a new family-favorite.)

[Parrothead]

Once I actually did brown the mean on all sides just for giggles. There was no perceptible flavor or texture difference for me. This was once in 30 years of cooking.

[Parrothead]

Oh, to make a roux for stew, browning the meat give the roux a great flavor if you make the stew all in the same pot.

[Mrs Mungo]

Oh, to make a roux for stew, browning the meat give the roux a great flavor if you make the stew all in the same pot.

 

Browning also gives roast a nice color.

[Laurie4b]

Nope. I never brown meat first and it makes no difference that I can perceive. It browns in the oven.

[Spy Car]

One need not brown the meat in advance if one is "roasting" in the oven (dry heat) but the linked recipe involves "braising" the meat (wet heat). If one doesn't brown the meat in advance one won't get the flavor and scent complexities that come with the "Maillard reaction."

 

If one wants those toasty-meaty smells and flavors in the final dish you do need to brown the meat first, and then use the same pot the meat was browned in to braise, or deglaze the browning pan with the braising liquid.

 

Bill

[Laurie4b]

I don't brown my pot roasts ahead of time and cook in about an inch of water. They are delicious! And they come out brown.

[Tap]

One need not brown the meat in advance if one is "roasting" in the oven (dry heat) but the linked recipe involves "braising" the meat (wet heat). If one doesn't brown the meat in advance one won't get the flavor and scent complexities that come with the "Maillard reaction."

 

If one wants those toasty-meaty smells and flavors in the final dish you do need to brown the meat first, and then use the same pot the meat was browned in to braise, or deglaze the browning pan with the braising liquid.

 

Bill

 

:iagree: