There are two schools of thought when it comes to dusting meat with flour prior to browning for a stew. When you flour the meat, it does give it a better crust and browns faster. The thing is, the broth will be much thicker. The flour that you add thickens the broth. Cooking it with the meat prevents the broth tasting “pasty”. It’s like cooking a roux to thicken the stew.
But, sometimes it’s nice to have a perfectly clear broth. I’m not saying it’s better than the thicker flour based sauce, it’s just different. I would suggest trying it both ways.
The image on this page is our Veal Stew recipe, but we don’t use flour. We still brown the meat, just without flour.
The Net Gourmet Veal Stew Recipe
