Browning the meat, especially in the case of beef, seals it and means it stays tender and all the flavour stays within the beef. If you put it in without browning it, it will be tough and you will spend all day chewing it. I know, I did it once and the stew was 'orrible

Oh and it doesn't take long, you can do it while you are prepping the veg. If you get the ready prepared stew packs where the meat is already cut up. All you need to do is season it and fry it off.

Thanks Lorraine

I looked at that Remoska - that looks interesting too - only thing I don't like about it is that it isn't "cool wall".
We've been spoiled you see, and I could foresee a season of burns before we learned

I've been looking at the Remoska for years!!
Would love to know if anyone has one and if it is as good as they say.

I am reluctant to spend about £100 on something that may go the way of various breadmakers, coffee machines etc etc (gathering dust and taking up space!!)