In recipes for braises the common procedure is cut up meat -> brown on all sides -> stew for a while.
But how do you interpret "brown on all sides"? The meat is usually cut into rough rectangles, so technically there are 6 sides. I only ever do top and bottom. Does anyone actually turn to all 6 sides? Have I been misinterpreting this all along? I'm browning pieces of chuck steak for beef bourguignon right now and wondering.