I'm following this recipe.

When they say "brown it," are they saying to just brown the edges....or all the way through? Assuming I just sorta brown the outside (but it's not cooked all the way though), is this safe?

Like the inside of my stew meat won't be cooked, is simmering it for 2 hours or so enough to cook it all the way through? I'm concerned about E. coli and all that nasty stuff.


  • 1
    Worth noting it is the surface of meat that can become contaminated with E. coli, not the interior of whole muscles. Ground beef is another matter of course. Sep 22, 2015 at 2:44

1 Answer 1


The idea is to brown the outside of the meat in order to develop the flavour via the Maillard Reaction. This flavour will add to the richness and meatiness of the stew as a whole. Go ahead and give it a good crust. Don't overcrowd the pan or you will just end up steaming the meat in its own juices and it will never brown up: fry it in small batches instead.

Two hours braising in the stewing liquid will easily be enough to cook one-inch cubes of beef all the way through and will easily see off most nasty stuff.

  • How long per side typically? or just until it's a nice brown on at least most of the sides?
    – Mercfh
    Sep 21, 2015 at 16:17
  • 6
    Take your time, it's a stew not a stir fry. The better the crust, the better the flavour. Obviously don't cremate it. Here's a pretty good example: dizzypigbbq.com/images/RecipeImages/Stroganoff/3BrownedBeef.jpg Sep 21, 2015 at 19:11
  • for home cooking; a cast iron skillet is typically the best way to maximize the browning. Heat the pan up red hot and add beef; most home stoves do not have the BTU's necessary to do this in normal pans. Should be quick; 1-2 mins at most.
    – zerobane
    Sep 22, 2015 at 18:03

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.