Pan-Seared Stew Meat: The Ultimate Guide

Searing meat is an essential step to building flavour and creating a rich, brown crust. When meat is cooked at a high temperature, it undergoes a Maillard reaction—a chemical reaction that gives browned food its distinctive flavour. This simple technique gives your recipes a delicious savoury flavour and a restaurant-quality look.

To pan-sear stew meat, you will need a stainless steel or cast-iron skillet. Start with fully thawed meat and put it out at room temperature for a while to rest. Dry the meat and season with salt and pepper or your favourite seasoning blend. Add a tablespoon of oil with a high smoke point, such as canola, grapeseed, or extra-light olive oil.

Get the pan hot over medium-high heat for 3–5 minutes. You’ll know it’s ready when the oil begins to shimmer. Gently set the meat into the pan. It should start sizzling and stick to the bottom of the pan. Leave about an inch between each piece of meat, and cook in batches if you need to. Let the meat cook undisturbed for a few minutes to develop a perfect crust. After a few minutes, shake the pan a little. If the meat releases, it’s ready to be flipped to the other side.

Choosing the right pan

Material

The material of the pan is crucial for achieving the right searing temperature and heat retention. Here are some options:

• Cast iron: Cast iron pans are excellent for searing as they retain heat well and distribute it evenly. They are durable, versatile, and reasonably priced. Cast iron pans are also compatible with various cooktops, including gas, electric, glass top, and induction stoves. However, one drawback is that the high heat can sometimes draw out the seasoning, so some people choose to have a separate cast iron pan just for searing.
• Carbon steel: Carbon steel pans offer a great balance between lightweight construction and heat retention. They are similar to cast iron but lighter in weight, making them a good option for those who find cast iron pans too heavy. Carbon steel pans are also compatible with various cooking methods, including oven, grill, and open flame.
• Stainless steel: Stainless steel pans are suitable for searing as they can withstand high temperatures and distribute heat evenly. They are also safe for deglazing, which is not recommended for bare cast iron pans.
• Non-stick: Avoid non-stick pans for searing as they are not designed for high temperatures and will not provide the proper searing temperature. High heat can damage the non-stick coating and may even release poisonous fumes.

Size and Shape

Consider the size and shape of the pan to ensure it can accommodate the amount of meat you plan to cook. For stew meat, you will likely be cutting the meat into smaller pieces, so choose a pan with a large enough surface area to avoid overcrowding the pan. A pan with deeper sides, such as a frying pan or sauté pan, is also useful for stew meat as it allows for better control when stirring and mixing ingredients.

Heat Retention and Distribution

For searing, it is essential to choose a pan that can reach and maintain high temperatures. Look for pans with excellent heat retention properties, such as cast iron and carbon steel. Additionally, ensure that the pan has even heat distribution to prevent hot spots and ensure uniform cooking.

Ease of Use and Maintenance

Consider the ease of use and maintenance of the pan. Some pans, like cast iron, require seasoning to build up a natural non-stick coating. Others, like stainless steel, may be easier to maintain but require more oil or fat when cooking to prevent sticking. Choose a pan that aligns with your preferences and maintenance routines.

In summary, when choosing the right pan for searing stew meat, opt for a cast iron, carbon steel, or stainless steel pan with a large enough surface area and good heat retention properties. Avoid non-stick pans, as they are not suitable for high-temperature cooking. By choosing the right pan, you'll be well on your way to creating delicious, flavourful stews.

Preparing the meat

Before you start searing, you'll want to ensure your meat is prepared and ready to go. Here are the steps you should follow:

Take the meat out of the fridge and let it sit at room temperature for a short while. This allows the meat to relax and enables the natural moisture to reabsorb into the muscle. Use paper towels to dry off any excess moisture.

Next, cut or prepare your meat according to how you plan to cook it. For stews, this usually means chopping large cuts of meat into bite-sized pieces.

Before cooking, sprinkle the meat with salt and pepper, or your chosen seasoning blend. The seasoning will stick to the surface of the meat and help create a delicious crust. However, if your meat has been brined or marinated, you may want to skip the salt, as it will draw out moisture. If your marinade was sweet or sugary, be careful as these can burn quickly. You can pat the meat dry with paper towels to remove excess marinade.

Now, your meat is ready to be seared!

Note: If you want to try a different method, you can coat your meat with a sprinkling of flour before browning in a hot pan. The flour will caramelize quickly, giving a deeper colour and flavour. However, this method can be messy and leave pockets of flour that don't brown.

Drying the meat

Firstly, pat the meat dry with paper towels. This will help to remove any excess moisture from the surface of the meat. Be careful not to press too hard, as you don't want to squeeze out any natural juices (blood) from the meat, which could result in dry and bland cuts of meat. You can also use a clean cloth kitchen towel, but be sure to put it in the wash afterward for hygiene reasons.

If you are working with meat that has been frozen, it is especially important to remove any moisture that may have accumulated during freezing. You can also try placing the meat on a rack above a foil-lined tray in the refrigerator for a few hours or up to a few days. This will allow excess juices to flow off naturally, resulting in a drier surface that is ideal for searing.

Once the meat is dry, it is ready to be seasoned with salt and pepper just before cooking. Avoid seasoning the meat too early, as the salt will draw out moisture, and you will need to pat it dry again.

Seasoning

Choose the Right Seasonings

Salt and pepper are the most commonly used seasonings for pan-searing. Sprinkle the meat generously with salt and pepper just before cooking. This will ensure the seasonings stick to the surface and create a flavoursome crust. You can also experiment with other seasonings like garlic powder, onion powder, paprika, or dried herbs such as thyme or rosemary to add extra flavour to your meat.

Timing of Seasoning

The timing of seasoning can impact the final result. It is best to season the meat just before placing it in the pan. If you season too early, the salt will draw moisture out of the meat, and you'll need to pat it dry again before searing. However, if you have the time, seasoning the meat 40 minutes to 2 hours beforehand can lead to better flavour absorption. Alternatively, you can season the meat and leave it uncovered in the refrigerator overnight for even deeper seasoning.

Flour Coating (Optional)

If you're making a stew, you can try coating the meat with a light sprinkling of flour before searing. The flour will caramelize quickly, giving a deeper colour and flavour to your dish. It will also help thicken the sauce in your stew. However, this method can be messy and may leave pockets of flour that don't brown evenly.

Heating the pan

To start, select a high-quality pan that can withstand high temperatures. The best options are a stainless steel or cast-iron skillet. Traditional non-stick pans are not ideal as they are designed for low to medium-heat cooking.

Once you have selected the appropriate pan, place it on the stovetop and turn the heat to medium-high or high. Allow the pan to heat up for 3-5 minutes. You want the pan to be hot enough that a thin coating of oil placed in the pan starts to shimmer and move around like water. This indicates that your pan is hot enough to sear the meat effectively.

The high temperatures achieved in a hot pan are necessary to create the desired deep-brown sear on the surface of the meat. This searing process is what builds flavour and creates a rich, savoury crust that amplifies the taste of your stew.

It is important to note that you should not overcrowd the pan. If you are cooking smaller pieces of meat for a stew, leave a few inches of space between each piece. This ensures even cooking and prevents the meat from steaming instead of searing. If necessary, cook the meat in batches to achieve the desired level of searing.

Frequently asked questions