So im going to be making beef stew again, and most recipes call for it to be browned. (This is going in a cast iron OLD dutch oven, so maximum season!)
That being said the Dutch oven itself is....narrowish on the inside. So browning a bunch of meat is tedious.
So I guess my main concern is obviously safety. I believe it's brought to a boil them simmered for 2 hours, or somewhere along those lines. Is it still safe for the beef if I don't brown it?
I know the Myth if browning sealing in the juices, but would I be able to maybe....half-brown it, as in not brown every-side but just kinda put it in and let it brown for a little bit and stir it around to make it still taste ok? Because Browning every single cube of beef is kinda a PITA.