It started with an article in the charter issue of Milk Street, Christopher Kimball’s new magazine. In it, there was a recipe for a delicious looking lamb stew and the recipe claimed that there was no need to sear the meat in advance.
From the magazine: “Searing meat for stew is messy and fussy—and, it turns out, entirely unnecessary. There is a time and place for the Maillard reaction (the high-heat browning of meat), but stew isn’t it.”
I already had this slow cooker vegetable beef barley soup on our week’s menu. So I decided to test the theory.