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Listen up, folks! I've got a killer browning stew meat recipe that'll knock your socks off. Trust me, I've been perfecting this bad boy for years. Crispy on outside, juicy inside - that's what we're after. Forget bland, mushy stew meat. My method gives you rich, caramelized flavors that'll make your taste buds dance. Quick, easy, and foolproof - even kitchen newbies can nail this. Ready to level up your stew game? Let's dive in!
Ingredients Needed for Browning Stew Meat
- Stew meat: Adds rich flavor and texture to the dish, becoming tender and juicy when browned properly.
- Olive oil: Helps to brown the meat evenly and adds a subtle fruity flavor to enhance the overall taste of the dish.
Read more: Aldi Stew Meat Recipe
Essential Tools for Making This Recipe
- Skillet: Essential for browning the stew meat evenly and quickly without overcrowding the pan.
- Tongs: Needed to flip and move the stew meat around in the skillet for even browning.
Browning Stew Meat Recipe
Equipment
- Large skillet
- Tongs
Ingredients:
Main Ingredients
- 1 lb stew meat cut into chunks
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Read more: Japanese Brown Stew Recipe
Instructions:
- Heat the olive oil in a large skillet over medium-high heat.
- Season the stew meat with salt and black pepper.
- Add the stew meat to the skillet in a single layer, making sure not to overcrowd the pan.
- Cook the meat for 3-4 minutes on each side, until it is browned all over.
- Remove the browned meat from the skillet and set aside. Repeat with any remaining meat.
Notes:
Nutrition value:
Keywords:
Read more: Brown Stew Tilapia Recipe
Can You Make Browning Stew Meat Ahead of Time?
Make Ahead Instructions
- Brown the stew meat as instructed.
- Let the browned meat cool to room temperature.
- Store the cooled meat in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
- Brown the stew meat and let it cool.
- Place the cooled meat in a freezer-safe bag or container.
- Label the bag with the date and store in the freezer for up to 3 months.
When browning stew meat, pat it dry with paper towels before seasoning and cooking to ensure a better sear and avoid steaming the meat.
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