One small step equals major flavor.
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Winter is the season of slowing down.
One of my favorite dishes this time of year isbeef stew, a one-pot wonder perfect for chilly weather.
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But heres the thing.
Achieving that richness might seem challenging, especially with the endless debates over perfecting the dish.
Is it the cut of beef?
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Or maybe how you layer the flavors?
I contacted four chefs to uncover the ultimate secret to a successful, umami-packed beef stew.
It develops a depth of flavor that you cant get any other way.
While it might feel like an extra step, searing delivers a huge flavor payoff.
Then, theres the bonus of the brown bits left in the pan after searing.
If an ultra-tender stew is what youre after, searing could also help, according to Mills.
By searing, we create a crust on the surface of the meat and lock in natural flavors.
This may help to prevent juices from escaping during cooking.
Searing also helps to create a tender, fall-apart texture by breaking down the connective tissues in the meat.
What Is Searing?
Thanks to the Maillard reaction, this process creates a crispy, caramelized coating that enhances flavor and texture.
Searing, typically done in a hot skillet or pan, adds that irresistible golden crust we crave.
