Searing Beef for Stews
The difference between a bland stew and one with depth starts in the first ten minutes. Skip the crowding and the rush, and focus on the color of the pan.
Dry meat is the secret to a good crust
Moisture is the enemy of browning. If the beef is wet, it will steam in the pan instead of caramelizing.
- Heavy-bottomed cast iron or stainless steel pot
- Tongs
- Paper towels
What goes in.
- 2-3 lbbeef chuck, cut into 1.5-inch cubes
- 2 tbspneutral oil, such as grapeseed or avocado
- to tastekosher salt
- to tastecracked black pepper
The Maillard crust
Trust the resistance. If the meat sticks to the bottom of the pot, it is not ready to be flipped; once the crust forms, the proteins naturally release.
The method.
Pat dry
Lay the beef cubes on paper towels and pat them until they are completely dry on all sides. Moisture prevents the surface temperature from hitting the point where browning occurs.
Heat the fat
Add oil to the heavy-bottomed pot over medium-high heat. Wait until the oil shimmers and begins to swirl easily; it should be just short of smoking.
Sear in batches
Place the beef in the pot without touching. Give each piece space. If you crowd the pan, the temperature drops and the meat will turn grey.
Wait for the release
Do not move the meat for at least 2 minutes. Check a corner; if it is deep mahogany, flip it. If it pulls away easily, it is time.
Remove and repeat
Once all sides are brown, transfer the meat to a plate and repeat with the next batch. Do not clean the pot; those brown bits are the base for your stew.
Other turns to take.
Flour-dusted
Lightly toss beef in seasoned flour before searing if you prefer a thicker stew consistency from the start.
When it doesn't go to plan.
Salt the beef 30 minutes before searing to draw out surface moisture early, then pat dry again just before the pot.
Use a pot large enough to ensure you aren't stacking pieces on top of each other.
If the oil starts to turn black or smell scorched, wipe the pot out and start with fresh oil.
The ones that keep coming up.
Should I cook the beef all the way through?
No. The goal is surface color only. The interior will finish cooking while it braises in the stew liquid.
What if the bottom of the pot starts burning?
Lower the heat slightly. If the dark bits are black rather than brown, they will taste bitter; scrape them out before adding your aromatics.
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