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Serious Searing

by Maryellen Driscoll

fromFine Cooking
Issue 63

When searing the beef for a beef stew, the swell of smoke and spattering of fat can be startling. But don’t be intimidated by a hot pan and this aggressive sear. There’s a big payoff to developing that deep brown crust. Searing intensifies the meat’s flavor and consequently enriches the stew’s liquid for a well-rounded, rich, and beefy-tasting stew.

Photo: Scott Phillips

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