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Old 01-14-2009, 07:34 PM   #1
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Beef/Lamb question

I'm very new to the cooking world, so forgive me if this is a stupid question. My wife makes a great beef stew with a tomato-based sauce. When she puts it in a slow-cooker, she doesn't pre-cook the meat, it just cooks right in there. If I were to add lamb along with the beef, could I expect it to cook in about the same manner, or should it be browned first? Any other possible issues or compelling reasons not to add lamb? Any advice is appreciated.

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Old 01-14-2009, 07:58 PM   #2
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You can add the lamb as you did the beef and they will cook together. No issues.

In general, I prefer to brown any meat before it goes into a stew for the added flavor. It's not necessary, just preferred.
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Old 01-14-2009, 08:25 PM   #3
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I agree with Andy on all accounts. With lamb especially I like it browned. There is nothing wrong with putting in in without browning first and you will have no issues doing that with your stew, but if it were me I would brown it first for the great flavor that gives it.
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Old 01-14-2009, 09:02 PM   #4
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So I'm good to go without browning, that's good to know. But I might be missing out on some extra flavor? What's the best way to brown beef/lamb? I've seen stew recipes for coating them in flour and cooking them in butter, shortening or oil.
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Old 01-14-2009, 09:13 PM   #5
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I would just put a little oil in the pan (get it nice and hot) and brown that way.
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Old 01-15-2009, 06:21 AM   #6
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Last time around I cut up the meat, put it in a sealed container with flour and tossed it, then browned in EVOO garlic and onions. After I put the meat in the slow cooker, I deglazed the pan then added that to the stew.
Was that overkill you think? After tasting the stew I was not sure it added that much to it over just browning the meat first.
Also, in the past I have marinated the beef in beef stock with onions, garlic, liquid smoke and Worcestershire sauce. Then put all that into the slow cooker with all my other ingredients and went that way. That turned out very flavorful as well!
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Old 01-15-2009, 06:57 AM   #7
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Quote:
Originally Posted by Maverick2272 View Post
...Was that overkill you think? After tasting the stew I was not sure it added that much to it over just browning the meat first...

I don;t think that was overkill at all. A light dusting of flour is often used in the browning process. I think the browning is a necessary part of making a stew.
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Old 01-15-2009, 07:00 AM   #8
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I meant deglazing the pan with liquid from the stew then adding that in...
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Old 01-15-2009, 07:05 AM   #9
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I meant deglazing the pan with liquid from the stew then adding that in...


All that flavor stuck to the bottom of the pan should be in the stew. Deglaze the pan and add that in too.
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Old 01-15-2009, 07:07 AM   #10
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Cool, thanks!
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