I often, more so in winter, make braised dishes. Most recipes call for browning the meat first and when they are done, take them out and then sautee onion and garlic, etc. before putting back the meat and liquids of your choice.
Do all of you do this? or do you simply skip this and put everything into the pot and braise it? I wonder if there will be a huge difference in taste...supposely it does because browning the meat brings out all the flavors but I've recently made chicken stew without browning the meat and thought it was fine.
What do you do?