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.