[RallyJon]

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Cast iron is best for browning. I use an old iron Dutch oven. Get it very hot with 1/8" of oil or lard. Lightly flour the meat (putting it in a big ziploc with flour works well) and shake off all excess. Brown the meat in small batches until there's a crust on all sides.

Then turn down the heat and soften some chopped onions (optional). Then add your spices and garlic and saute for a few more minutes.

Then add back in the meat and the liquid: stock, beer, wine, water or some combination. Add tomato paste or a can of diced tomatoes. Bring to a boil uncovered for long enough to let any alcohol evaporate, cut the heat, put the lid on and put in a 200° oven for 5 or 6 hours. Let it cool, then put the whole pot in the fridge. When it's cold, you can remove the congealed fat which has "frozen" on top.

It's much better the second day.