One
Coat the meat with oil rather than adding it to the pan; it reduces the amount of oil you need and helps the meat brown well.
Two
Brown meat in small batches. Keep the pan at medium high heat, which helps the meat to brown evenly rather than stew or burn in the pan. Remove meat from pan, add sufficient liquid and heat.
Three
Reduce the heat to low, so the liquid is at simmering point before returning the browned meat to the pan. This ensures the meat’s tenderness
Four
Check that the dish simmers gently during cooking. Stir occasionally and adjust the heat if needed. A simmer is when small amounts of tiny bubbles occasionally rise to the surface of the cooking liquid.