This recipe for a French lamb stew is a classic illustration of how any meat stew is made. First, the meat is browned in oil. The meat should be browned well in the oil but only a few pieces at a time. The reason for this is simple. The browning process seals in the juices of the meat. If, however, the cubes of meat are close together, they do not brown well and all the juices of the meat run out into the skillet.
After the meat is browned, seasoning and liquid are added and the meat is cooked until tender. Tomatoes, which add flavor, are considered part of the liquid because of their high water content.
After the meat is done or nearly so, other vegetables are added and cooked until just tender.
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