21.   The meat is first browned in oil, removed from the pan and replaced with onions, carrots, celery and garlic.

22.   The only added step might be browning the meat beforehand, which must be done if the recipe calls for it.

23.   The oven uses halogen lights to cook almost as fast as a microwave, while also grilling and browning meat.

24.   Then heat the oil in a large skillet and brown the meat, with the seasonings, on all sides then remove to a pot.

25.   To achieve a richly flavored, nicely colored braised dish, brown the meat to capture those heady caramelized juices we associate with roasts.

26.   Transfer browned meats to a platter or tray.

27.   When all the meat is browned, return it to the pan.

28.   When the meat is nicely browned, remove it from the pan and set aside.

29.   When the meat is browned, add broth, stirring to scrape up any bits that have stuck to the bottom of the pan.

30.   When all the meat is browned, return it all to pot, over medium heat.