No-mess browning

Cut cleanup time without sacrificing flavor

Browning the meat is the foundation of a good stew, but it can be time-consuming, requiring the meat to be cooked in several batches, or messy, leaving you with an oil-spattered stove. In our technique of sweating the meat, the juices and fat render with the pan covered. Then, after the pan is uncovered, the meat browns in one batch, its juices evaporating and caramelizing. This neat, easy process lends deep flavor to the finished stew. Here's how:

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