How often has this happened to you? You are browning meat in batches. When you get down to the last piece or two of meat all the fond (the browned bits) at the bottom of the pot begins to burn. Here’s some help.

Move the remaining unbrowned meat to one side of the pot and fill in the gaps with your aromatic vegetables. If your recipe calls for deglazing the pot with wine or broth before the veggies are added, no problem. Just fish them back out to wait on a plate. The veggies will have gotten a head start and you will be left with a pot full of flavor.