Browning meat is an incredibly important step when making all kinds of braised and stewed dishes. Here, I am making some beef that is going into a dark beer braise. That brown crust on the meat and in the pan are going to add an incredible depth of flavor. There is a technical term for meat browning called a “Maillard Reaction.” But no matter what you call it, make sure you call it for dinner, because it has tremendous flavor. The trick is not to put too much in the pan at one time! And don’t forget to de-glaze the brown that is left in the bottom of the pan (that is called fond). It add lots of flavor as well. Just remember, ‘fond is flavor’!