Step 1: Brown
Browning makes the flavor of the finished dish richer and the appearance of the meat more attractive. Blot the meat dry with paper towels and use just enough olive oil (usually about 2 tablespoons) to lightly film the bottom of the pot and prevent the meat from sticking. (The meat should sizzle on contact, but the oil must not darken.) Sear on all sides, even the ends.