Do I Need To Sear Beef Before Roasting

Place oil in the pan

To ensure that the pan’s bottom is uniformly coated, use one to two tablespoons of oil and swirl it around. The best oil to use is debatable. Although refined oils typically have a high smoke point, I try to stay away from them when I’m cooking. Light olive oil, which is more refined, beef tallow, and avocado oil are all suitable and have a higher smoke point. Because extra virgin olive oil has a lower smoke point, avoid it if at all possible. It just makes the roast brown more uniformly when you use a tiny bit of oil in the pan.

After removing the first batch of beef from the pan, continue cooking the remaining beef, coating the bottom of the pan with a small amount of oil if needed. When the beef is completely seared, it can be taken out of the pot and set aside to sauté the vegetables and deglaze the pan with liquid (usually stock). Put the beef back in the pot to gently simmer alongside the stew’s vegetables.

Before searing the beef, I like to coat it in flour and spices when I make beef stew. When the liquid is added to the stew, the flour thickens the sauce and helps to form a crust on the outside of the beef. The beef should be lightly coated before being added to the hot oil in small batches and cooked for one or two minutes on each side. Be sure not to crowd the beef in the pan. An overly packed pan will retain moisture and cause the meat to steam rather than form a deeply colored crust.

I begin to yearn for the hearty, comforting meals that my mom used to make when I was younger as the weather gets colder and the days get shorter. I can still picture myself waiting for my dad to get home from work in the evening while I sat by the window and smelled the beef stew cooking on the stove.

Jen from My Kitchen Addiction joins us again today with a great technique lesson on searing beef—perfect for all the fall stews and roasts we’ll be cooking.

Once heated, place the beef in the skillet. It should sizzle and possibly even smoke a little. Just in case, make sure to turn on the stove’s fan. Before turning, let the beef cook for one or two minutes. Avoid the temptation to stir the meat around in the pan. After the first side of the beef is cooked, flip it over and cook the other sides for a minute or two as well.

Take the chill off the meat

Take the roast out of the fridge and allow it to sit for up to thirty minutes at room temperature. You can prepare anything else that needs to be prepared during this time, such as chopping vegetables.