Soups, Stews & Chilies in General

(from cokerlj’s recipe box)

A helpful guide line!

Source: Linda Coker

Categories: Chili, Soup, Stew, Tips & Hints

Ingredients

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Directions

  1. When using beef in soups, stews or chili always brown completely…this means cooking in a pot at high heat until ALL moisture has evaporated and the bottom of the pan starts to turn a dark brown, almost burned, and meat is seared. This seals juices in the meat and keeps raw blood from seeping into your soup stock.

  2. The browning will give your soup a wonderful flavor and color to the broth.

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