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