Why not brown the meat in the oven? Then you are taking advantage of the oven's heat while warming it up. Also, it will brown from all sides, not just the bottom, in the oven.
If you dredge the meat in seasoned flour first, then you get the tasty Maillard reaction and some browned flour to thicken the broth.
I admit to using a roasting pan for this step, so I don't risk sticky bits in the bottom of the Dutch oven, which can cause scorching later on. I deglaze the roasting pan with broth or wine. Yes, it's one more pan to wash, but you can brown all the meat at once, rather than in batches. Saves time, effort, and heat. I use one with a no-stick finish. But also oil (EVOO) or rendered meat fat (the fat I trimmed from the meat, thrown into the pan and heated to melting before I put in the meat).
I like to use the starchy potatoes and cook them down, but agree that they don't go into the pot when the meat does. Later, for sure. Maybe an hour before the meat is done?
If you prefer for your potatoes to remain distinct, have you tried cooking them separately, in a steamer?
Peas, for sure. It must have peas. Put in at the last minute.
And you left out the bay leaf. |
