Beef stew in a crock pot...is it necessary to brown the beef first? Or can i just toss it in?

Brown food tastes good ... if you brown the meat, your stew will have more flavor. But it's really up to you

It is not critical that you pre-brown the beef first, but if you have the time and the ability, you should do it. This step of pre-browning enhances the taste of the beef through a process called "Maillard effect" which makes meat taste better if browned.

The academic answer is to brown, but if you're asking the question and want to save the mess and extra step you are trying to avoid it. The truth is, browning does not affect the meat it affects the stock. So, suppliment the stock with tasty bits, like dried mushrooms, beef bullion or red wine.

Either is acceptable. Browning is worth the trouble due to the boost in flavor, and creates "brown bits" on the pan that you can reduce with some wine or stock, and add that to your crockpot with all the other goodies before you leave for the day. If you aren't willing to go all the way and deglaze your pan that you browned in, then you might as well not bother.

I like to brown my stew meat Any time I make it. I also dredge it in seasoned flour first. This will make a thick stew with out having to add a roux or cornstarch at the end.

Browning seals the meat juices inside and caramelizes the fat sugars adding to the overall flavour of the dish. You choose. (dredge beef in flour first, before frying)

I always dredge my beef in flour & brown first; it improves flavour & thickens stew.

This also kills any surface bacteria on the beef, so do it!

Dredge meat in flour and pepper and fry up before putting in pot. its males a good broen granye

I'v never browned it. Just toss it in!

Browning is better, but you do not have to.