My wife and I have argued the "sear vs no sear" thing the whole time we've been married. Her mother taught her to dust the chunks in flour and sear until brown before adding broth and doing the low and slow. My folks didn't sear at all..they just dumped the chunks in the broth and cooked low and slow. Her way ends up with a thicker broth...mine is thinner. So, how we do it depends on who's cooking. I continue to like my way the best and she continues to like her way the best. We do end up with good stew either way...but mine is best. I'm sure this arguement will come to a head one day soon and we'll settle it once and for all...we've only been married for 40 years so still time to convence her that my way is best.
