11.   Cook and stir over heat until meat is lightly browned and onion is soft.

12.   Drain off all fat after browning meats.

13.   For instance, if you want the meat browned, cook it first.

14.   For best flavor, brown the meat well before adding the tomatoes.

15.   Heat the oil in your cooking pot and brown the meat on all sides.

16.   If the meat is floured, fat must be added to the pan before browning the meat.

17.   In medium saucepan or skillet, brown meat with onion and garlic.

18.   Nish discovered the benefits of browning the meat first.

19.   Strain the liquids, return them to the pan you originally used to brown the meat and bring to a slow boil over medium-hot burner.

20.   The meat relaxes and balances the tart, winy broth, and the long infusion of wine makes up for the fact that the meat was not browned.