Browning meat. Is it a must?

[falcon]

I'm planning on making goulash tomorrow and I'm curious to know if browning the meat is an absolute must?

I've been looking through one of Jamie's recipe books and he says he almost never browns the meat in his stews.

I don't brown red meat

no - it used to be thought that it sealed in the juices but apparently "they" have now proved this is rubbish.

The only reason to do it is

1. for aesthetic reasons - especially with white meat - but tbh with a strongly coloured sauce like goulash it's probably not worth the effort.
2. if you have very fatty meat you can melt off some of the fat and pour it away - but tends not to be a problem with supermarket cuts.