1) Season meat, if desired.
2) In a large, heavy skillet with a lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3) Add a small amount of liquid and cover pan tightly.
4) Simmer over low heat on the stove or in a low to moderate (275 to 300° F) oven.
Not crowding your pan will allow moisture to escape during the browning process and give you a properly browned item.
For successful browning, foods must be dry and free of moisture or steaming not browning will result.