Cook's Tips
Browning meat first makes tastier stew

By Joan Namkoong
Advertiser Food Critic

When you're making a stew, it's important to brown the individual pieces of meat before adding liquid. Coat pieces of meat with flour and brown in small batches; never crowd your pan, otherwise you'll end up steaming the meat in its own juices. Remember, too, that vegetables have different cooking times; add firmer ones first, then more delicate ones so that they don't overcook and turn mushy before the stew is done.