yeah, I was just looking it up, but something my Nan always said when I were young!...

Found she was right, from Oliver's site...

TIPS FOR SLOW COOKING
Brown the beef first ? in small batches, if necessary, to maintain a high heat in the pan. As this caramelises some of the juices in the pan ? adding to the flavour ? you should do it in the pot you will cook in, ideally a cast-iron flameproof casserole with a tight-fitting lid.
If you need to toss the beef in a little flour before browning, make sure it is not overly wet and only a light dusting clings to the outside. This will give your meat a good colour.
When seasoning slow-cooked dishes, do so lightly at the beginning. This method encourages reduction of the liquid, so the sauce can become much more concentrated and easily get too salty. Adjust the seasoning at the end of cooking.
Cook the beef at the correct temperature at the start of cooking. The liquid in the pan should not be allowed to bubble at all vigorously, but just tremble in the centre of the pot. This lets the meat become meltingly tender but not fall apart.
Covering the dish with a tight-fitting lid or foil is also very important, especially with some braised dishes in which the meat is cooked in relatively little liquid. It stops the sauce reducing too much.
Making a slow-cooked dish the day before will improve the flavour immensely. Chill it overnight, then reheat and simmer gently for the briefest time possible before serving.

Posted By: DrDublin on February 20th 2015 at 14:57:50

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