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A sharp surface browning of any sort of meat (and some vegetables, and roots for sure) brings out the strongest flavors of the thing. That's the Maillard Reaction. That's why hot-sauteed and lightly-browned parsnips, carrots, green beans, asparagus, and onions are so good too.
Cooking is chemistry. The Maillard Reaction is why every amateur cook dreams of a high-powered industrial stovetop with a big gas flame - "Cooking with gas." That way, you can brown things, even fish, while keeping the inside rare. Readers know that's how I cook steak, always on the gas stove (well, sometimes on charcoal for steak, lamb, and Bluefish but it's the same idea.) Chicken is more flavorful browned too regardless of what you use it for after.
To make a great European-style meat stock, you want max flavor. That's why you use the M Reaction to first brown all the bones and meat scraps, and the vegetables too (mushrooms, garlic, carrot, celery, onion, etc), before you throw them into the stewpot with the water, peppercorns, herbs, and wines.
I only use two stovetop heats: Max and Very Low/simmer.
For some recipes you do not want those intense flavors, which is why lots of Asian stew-type recipes use unbrowned meats. Boiled chicken, for example, pork, or shrimp, and lightly boiled vegetables and roots. The Maillard Reaction is thus avoided to permit more subtle flavors. Very pleasant things like like sashimi, carpaccio, steak tartare, etc., take subtle to the max.
The wonderment of cast iron. I have a cast iron dutch oven that (well seasoned) is very easy to clean. Even the teflon pans require hunting up the softest non-abrasive pads and often take longer to clean.
Brown the beef pieces in the dutch oven lid, seasoning and then adding a little rice vinegar before tipping the lid into the pot. The veggies for the stew are separately seasoned and browned in the pot and after the meat is tipped in the liquid is added, whatever it's going to be for that particular dish. Sometimes beer, sometimes Trader Joes vegetable or beef broth. Browning the meat in the lid ensures that nothing is lost from the meat.
Before or afterwards, I cook down bacon in the Dutch Oven. Remove the pieces when brown (there is always a use for bacon) turn up the heat and when the pan begins to smoke, turn off the heat and put the heavy lid back on. Maintains the seasoning even when making stews or soups with long hours of simmering liquid.